Overview
Value-Added Enterprises for Small-Scale Farmers. 1999. Sylvia Kantor, Washington State University Extension in in King County. Three pages of good practical tips. A PDF file.

Licensing, facilities, and labeling
Washington State Food Processors License Handbook & Application, a complete description of all the requirements for building an on-farm processing plant.

Adding Value to Farm Products: An Overview, by Janet Bachman, ATTRA (Appropriate Technology Transfer for Rural Areas), a good summary, has case examples. August 2001.

Dehydration processing
Food Dehydration Options, by Katherine L. Adam, ATTRA (Appropriate Technology Transfer for Rural Areas), a good summary, good links. August 2004.

Private contractors
Small fruit processor provides a value-added boost. The Capital Press Newspaper, May 16, 2003.

Application for a food processing plant license
Washington State Food Processor License Handbook & Application, a complete description of all the requirements for obtaining a Food Processor's License.

Hazard Analysis and Critical Control Points program guidelines
USDA/FDA HACCP Training Programs and Resources Database, from: Foodborne Illness Education Information Center, a cooperative program between the USDA and the FDA.

Hazard Analysis and Critical Control Point, 2001, U.S. Food and Drug Administration Center for Food Safety & Applied Nutrition. Very extensive listing of how to design a HACCP training program.

Taking care of business: Resources for Retail and Foodservice Establishments, Food Safety Training and Education Alliance, Food and Drug Administration, U. S. Department of Agriculture, Centers for Disease Control and Prevention. Extensive number of links. June, 2001.

Field sanitation
Food safety begins on the farm: Reduce Microbial Contamination with Good Agricultural Practices, Cornell Cooperative Extension.

Food Safety
Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. October 1998.

Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce, U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. September 30, 2001.

Food Innovation Center at OSU
Food Innovation Center, 2002, a joint program between Oregon State and the Oregon Department of Agriculture, with headquarters in downtown Portland, OR.