Hansen, N. 2020, Something Special is Coming From YHEP!, Extension, University of Nevada, Reno, YouTube Channel

YHEP and our partners at Texas A&M University have some exciting Junior Master Gardener news for the summer! 

Learn more about the author(s)

Tricia Braxton
Tricia Braxton
Nicole Hansen
Nicole Hansen
 

Also of Interest:

 
Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs): A Framework for Minimizing On-Farm Food Safety Hazards
Approximately 48 million people in the United States get sick, 128,000 are hospitalized and 3,000 die from foodborne diseases each year (CDC, 2011). Produce has continued to be implicated in major foodborne illness outbreaks in recent years.
 Urbanowitz, S. 2013, University of Nevada Cooperative Extension
Good Agricultural Practices and Good Handling Practices: Water Use in Horticultural Systems
Good agricultural practices (GAPs) and good handling practices (GHPs) encompass management practices producers, growers and packers of fresh produce should follow to minimize contamination of their product. This publication covers those practices related to water use.
 Urbanowitz, S. 2013, University of Nevada Cooperative Extension
Maintaining Product Quality and Food Safety: A Primer for Small Fruit and Vegetable Producers
Consumers demand high quality produce. Post-harvest losses in fresh fruits and vegetables account for an estimated 5 to 25 percent of total production (Kader, 2002). Therefore, losses of fruits and vegetables due to quality negatively affect the farm business.
 Urbanowitz, S. 2013, University of Nevada Cooperative Extension
Irrigation Well Demonstration at the Leyendecker Research Center
This irrigation well demonstration was developed for the WRCEFS Produce Safety Professional Development Workshop. This workshop was a collaborative effort among the Produce Safety Alliance, Western Regional Center to Enhance Food Safety, and New Mexico State University.
 Emily Russell and Tom Dean 2020, Western Regional Center to Enhance Food Safety
Nevada Processed Food Guide: Refrigerated, Cut Produce
Food businesses can find support in the growing consumer interest in local foods. Knowing what is required to sell cut and packaged produce can be confusing. This document is a brief guide that outlines the resources and topics that should be considered to produce and sell refrig...
 Gatzke, H., Allen, K., West, T., and Roemer, M. 2016, University of Nevada Cooperative Extension