1. Methods Of Food Preservation Public Health service. food and Drug Administration 3502 Specialized processing methods. 3-6 food IDENTITY, PRESENTATION, for food service, retail food stores, or food http://www.ces.ncsu.edu/depts/foodsci/agentinfo/hot/pres.html

Food Preservation Methods Research on food preservation is an ongoing process. The United States Department of Agriculture, the North Carolina Cooperative Extension Service along with many other groups continuously apply new research findings to their recommendations for food preservation techniques. The guidelines in these publications may be revised at any time additional knowledge is gained that may increase the margin of safety or improve the quality of home preserved products. However, the user must assume responsibility for his or her actions and use this information as only an additional source of information to help guide them. CANNING DRYING FREEZING GENERAL Some documents are in pdf format and are labeled with this image PDF documents can only be viewed and printed using the Adobe Acrobat software. The Acrobat Reader is available for Macintosh, Windows, DOS,and Unix systems. You may download it free of charge from Adobe. Canning NCSU Guide to Home Food Preservation Written by Angela Fraser and Carolyn Lackey, Extension Specialist with North Carolina State University, Department of Family and Consumer Sciences. USDA Complete Guide to Home Canning The Complete Guide to Home Canning is Agriculture Information Bulletin (AIB) No. 539 released by the U.S. Department of Agriculture, Extension Service.

2. Food Safety: Processing investigating a variety of processing methods, including the in combination with normalfood processing treatments, such consumers or the food service industry http://www.clemson.edu/scg/food/processing.htm

HOME RESEARCH EXTENSION PUBLIC SERVICE ... Food Safety Processing Food Safety Home Processing methods make foods tastier and safer Packaging films fight bacteria and help the environment Packaging film technical articles ... Program details Processing methods make foods tastier and safer New methods of processing may lead to foods that taste better, have a longer shelf life, and are protected from harmful bacteria. Clemson scientists are investigating a variety of processing methods, including the use of antioxidants, beneficial bacteria, and ozone. Earlier tests showed that adding honey to turkey meat before it was processed produced antioxidant compounds that enhanced the meat’s flavor and extended its shelf life. New studies tested the ability of synthetic antioxidants to preserve the quality of fresh beef tenderloins. When the compounds were added to commercial packaging films, the beef maintained its fresh red color for two days longer than with untreated films. Antioxidant treatments on the films provide continuous protection against loss of quality over a long period of time. This means that they can be useful on cured products – such as bologna, hotdogs, or pepperoni – as well as on fresh meats. Ongoing research is investigating the use of natural antioxidant compounds produced by rosemary, cinnamon, and other plants.

3. FDA/CFSAN FDA 1999 Food Code - Table Of Contents Public Health service. food and Drug Administration 3502 Specialized processing methods. 3-6 food IDENTITY, PRESENTATION, for food service, retail food stores, or food http://vm.cfsan.fda.gov/~dms/fc99-toc.html

U. S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service Food and Drug Administration Washington, DC 20204 Contents The Food Code sections are available in both HTML and PDF versions. TABLE OF CONTENTS (PDF) PREVIOUS EDITIONS OF CODES (PDF) INTRODUCTION ... (PDF) CHAPTER 1 PURPOSE AND DEFINITIONS (PDF) CHAPTER 2 MANAGEMENT AND PERSONNEL (PDF) CHAPTER 3 FOOD (PDF) CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS (PDF) CHAPTER 5 WATER, PLUMBING, AND WASTE (PDF) CHAPTER 6 PHYSICAL FACILITIES (PDF) CHAPTER 7 POISONOUS OR TOXIC MATERIALS (PDF) CHAPTER 8 COMPLIANCE AND ENFORCEMENT (PDF) ANNEX 1 COMPLIANCE AND ENFORCEMENT (PDF) ANNEX 2 REFERENCES (PDF) ANNEX 3 PUBLIC HEALTH REASONS / ADMINISTRATIVE GUIDELINES (PDF) ANNEX 4 FOOD ESTABLISHMENT INSPECTION (PDF) ANNEX 5 HACCP GUIDELINES (PDF) ANNEX 6 FOOD PROCESSING CRITERIA (PDF) ANNEX 7 MODEL FORMS, GUIDES, AND OTHER AIDS (PDF) SUMMARY SUMMARY OF CHANGES IN THE FDA FOOD CODE (PDF) INDEX (Only applicable to PDF version.) (PDF) OBTAINING THE FOOD CODE Chapter 1 Purpose and Definitions 1-1 TITLE, INTENT, SCOPE 1-101 Title 1-102 Intent 1-103 Scope 1-2 DEFINITIONS 1-201 Applicability and Terms Defined Chapter 2 Management and Personnel 2-1 SUPERVISION 2-101 Responsibility 2-102 Knowledge 2-103 Duties 2-2 EMPLOYEE HEALTH 2-201 Disease or Medical Condition 2-3 PERSONAL CLEANLINESS 2-301 Hands and Arms 2-302 Fingernails 2-303 Jewelry 2-304 Outer Clothing 2-4 HYGIENIC PRACTICES 2-401 Food Contamination Prevention 2-402 Hair Restraints 2-403 Animals Chapter 3 Food 3-1 CHARACTERISTICS 3-101 Condition

4. FDA/CFSAN FDA 2001 Food Code - Table Of Contents 3501 Temperature and Time Control 3-502 Specialized processing methods. 3-7CONTAMINATED food. 4-101 Multiuse 4-102 Single-service and Single-Use. http://vm.cfsan.fda.gov/~dms/fc01-toc.html

U. S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service Food and Drug Administration Washington, DC 20204 Contents The Food Code sections are available in both HTML and PDF versions. TABLE OF CONTENTS (also available in PDF PREVIOUS EDITIONS OF CODES (also available in PDF INTRODUCTION (also available in PDF PREFACE (also available in PDF CHAPTER 1 PURPOSE AND DEFINITIONS (also available in PDF CHAPTER 2 MANAGEMENT AND PERSONNEL (also available in PDF CHAPTER 3 FOOD (also available in PDF CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS (also available in PDF CHAPTER 5 WATER, PLUMBING, AND WASTE (also available in PDF CHAPTER 6 PHYSICAL FACILITIES (also available in PDF CHAPTER 7 POISONOUS OR TOXIC MATERIALS (also available in PDF CHAPTER 8 COMPLIANCE AND ENFORCEMENT (also available in PDF ANNEX 1 COMPLIANCE AND ENFORCEMENT (also available in PDF ANNEX 2 REFERENCES (also available in PDF ANNEX 3 PUBLIC HEALTH REASONS / ADMINISTRATIVE GUIDELINES (also available in PDF ANNEX 4 FOOD ESTABLISHMENT INSPECTION (also available in PDF ANNEX 5 HACCP GUIDELINES (also available in PDF ANNEX 6 FOOD PROCESSING CRITERIA (also available in PDF ANNEX 7 MODEL FORMS, GUIDES, AND OTHER AIDS

5. Design Of A Food Service And Food Processing System For Long-Duration Missions I Ozonation processing Units An effective way of sanitizing food products is by Ozonation. Ozonation is a process by which a free radical in ozonated air and water oxidizes and destroys viruses, fungus, molds, and organic odors. to oxidize food may be more expensive than conventional methods of sanitation and out of food service operations provides opportunity for http://www.isso.uh.edu/publications/A9697/9697-11.html

Design of a Food Service and Food Processing System for Long-Duration Missions in a Closed Environment Clinton L. Rappole, Ph.D., Professor, UH Charles Bourland, Ph.D., JSC Yael Vodovotz, Ph.D., Post-Doctoral Fellow, UH T O ACCOMMODATE LONGER duration missions, larger crew size, and changes in crew complement during the mission, the food for a future Lunar outpost or Martian base may be provided from plants grown in Advanced Life Support bioregenerative chambers (ALS). The growing of food at these remote sites, instead of being resupplied from earth, will increase self-sufficiency and also provide the atmosphere for the inhabitants (oxygen, carbon dioxide, and water). The mission of the food group is to provide a healthy, safe and nutritious food supply for long-duration missions in space. The menu developed for such missions will depend mostly on the plants being grown in bioregenerative chambers as well as upon nutritional requirements and variability in the diet. Because the crew in these missions will not have time to spare; the ease of food production, food processing, and preparation is paramount. Dr. Clint Rappole views bread baking in the Hilton Hotel School kitchen while he contemplates ovens needed to bake bread in Space.

6. Food Safety Programs And Activities for the Safe and Sanitary processing and Importing of Safety, Development of ViralExtraction methods from foods, and food service, Transportation and http://vm.cfsan.fda.gov/~dms/fs-toc.html

Food and Drug Administration U. S. Department of Agriculture U. S. Environmental Protection Agency Centers for Disease Control and Prevention National Food Safety Programs What's New Surveillance Inspections Education ... www.FoodSafety.gov Overview Food Safety Survey: Summary of Major Trends in Food Handling Practices and Consumption of Potentially Risky Foods August 2002 Food Safety and America's Future November 27, 2001 Testimony on the Federal Food Safety System before the House Committee on Governmental Affairs October 10, 2001 FDA's Food Safety Progress Report - FY 2000 Annual Report CDC Food Safety Initiative Activities CVM Food Safety Initiative Activities ERS Food Safety Activities ... Electronic Information Networks U.S. Food Safety System Country Report, March 2000 US Food Safety System Precaution in US Food Safety Decisionmaking FDA Food Safety Constituent Updates March 12, 2003 CDC Data Provides the Most Complete Estimate on Foodborne Disease in the United States September 1999 Food Safety Efforts Accelerate in the 1990's (available in PDF (ERS) September-December 2000 HHS Initiatives to Reduce Foodborne Illness March 16, 2000

7. Clean Technologies In U.S. Industries Focus On Food Processing Clean Technologie InterDev is a mutualist information service. It offers development practitioners validated references on experiences, techniques, and methods. In different thematic fields (foodprocessing, agro-ecological farming systems, etc.), a network of InterDev food-processing covers all the themes in the added-value in the food processing field. For example, cotton management, etc.). InterDev food processing's first 18 operating http://www.usaep.org/reports/food.htm

8. FoodTechService.com - Food Technology Service has been found to compare favorably with other food processing methods. as cooking,canning or freezing, where processing is obvious food Technology service, Inc http://www.foodtechservice.com/aboutfoodirr.asp

A Deeper Commitment to Food Safety Frequently Asked Questions About Food Irradiation Select a Topic The Need to Preserve our Food Food-Borne Illness is a Worldwide Health Problem How Food Irradiation Works The Benefits The Safety of Irradiated Food Treatment Levels and Effects Status of Food Irradiation Regulations Regulation of Irradiated Foode Consumer Attitudes and Commercialization THE NEED TO PRESERVE OUR FOOD From earliest times, people have sought to better manage their food supply by various means of preservation in order to control spoilage, food-borne diseases and insect infestation. Over the centuries, food preservation techniques have evolved as our knowledge of science has grown. Current methods include freezing, drying, canning, pickling, pasteurization, fermentation, cool or controlled atmospheric storage, chemical fumigation and the addition of preservatives. Today, irradiation promises to improve our ability to preserve food, while at the same time reducing the incidence of some food-borne diseases Back to Top FOOD-BORNE ILLNESS IS A WOLDWIDE HEALTH PROBLEM It has long been acknowledged among food and health professionals that food-borne illness is a widespread health problem.

9. FoodTechService.com - Food Technology Service Irradiation service Centers have been irradiating medical devices, household products aresimilarly reduced by the other commonly used food processing methods. http://www.foodtechservice.com/faq.asp

A Deeper Commitment to Food Safety Frequently Asked Questions 1 Consumer Benefits 1.1 Why is food irradiated? 1.2 Is irradiation used for other products? 1.3 Are irradiated foods being sold now? 1.4 How can I tell if food has been irradiated? ... 1.12 How does irradiation affect shelf life? 2 Commercial Questions 2.1 What is the irradiation process? 2.2 Where in food processing will irradiation be used? 2.3 What other processes can control bacteria as alternatives to irradiation? 2.4 How does irradiation fit with HACCP? ... 3.2 How does irradiation affect the taste of food? 4 Safety of Irradiated Food 4.1 Does irradiation make food radioactive? 4.2 Is irradiated food safe? 4.3 Does eating irradiated food present long-term health risks? 4.4 Are the chemical changes in irradiated foods, such as the formation of radiolytic products, harmful? ... 4.8 Are irradiated foods sterile? 5 Safety of Irradiation Process 5.1 Is there a risk of radiation exposure if you live next to an irradiation facility? 5.2 Do workers at irradiation facilities face dangers from radiation? 5.3 Will there be risk from transportation of radioactive materials? 5.4 Can and irradiation facility have a “melt down”? ... 6.2 Do irradiated foods require special packaging? 7 General 7.1 Do other countries irradiate food?

10. Agricultural Research Service (USDA-ARS) Office Of Technology Transfer Technologies in the Marketplace food processing Safety. USDA's food Safety and InspectionService is training University are using molecular methods, such as http://ott.arsusda.gov/menu.htm?docid=769&page=4

11. Minnesota Impacts - Food Safety And Quality Program additional training requirements for food service operators In addition, food spoilageis reduced when proper sanitation and processing methods are followed http://www.extension.umn.edu/mnimpacts/impact.asp?projectID=385

12. ERS/USDA Briefing Room - Food Market Structures and Chicken Products—New methods of organizing inputs through farming to food service,respond to hourly earnings for detailed food processing industries in http://www.ers.usda.gov/Briefing/FoodMarketStructures/

Jump over Nav Bar search home briefing rooms food market structures overview The U.S. food system is a complex network of farmers and the industries that link to them. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the food marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers, and foodservice establishments. More overview... contents The ERS produce markets project Industrial organization of food markets Food and beverage manufacturing Food wholesaling ... The U.S. food and fiber system features The U.S. Food Marketing System, 2002 ERS's new magazine, Amber Waves , has several "gleanings" on current activities at ERS in food market structures, including fast food in urban areas , and growth in contracting between agricultural processors and producers Vertical Coordination of Marketing Systems: Lessons From the Poultry, Egg, and Pork Industries

13. Page Not Found Nutrition Information Center; North Carolina Cooperative Extension service FoodPreservation methods - Freezing Resources. Fresh processing AgMRC Developed http://www.agmrc.org/markets/foodindmain.html

@import /win.css; /*IE and NN6x styles*/ Page Not Found Sorry, there is no page on the AgMRC Web site matching your request. You may want to check the following: It is possible you typed the address incorrectly. If you’ve reached this page by selecting a bookmark that worked previously, it’s likely the file moved to a new location. If you still couldn't find the Web page, you may want to try the following: search for the page using our Search Page locate the content through our Site Map continue to browse through the AgMRC Web site Home Page We welcome your feedback/suggestions. Please feel free to call 1-866-277-5567 or write e-mails to agmrc@iastate.edu

14. ACCESS | Asia 's Newspaper On Electronic Information Product & Service in up to date processing methods and technologies cost effective ways and trainingmethods to impart 1,800 journals The International food Information service http://www.aardvarknet.info/access/number41/monthnews.cfm?monthnews=06

15. GFTC Be Profitable In The Food Industry home recipe for the retail or food service market; nutritional labelling and otherfood regulations. Recommend appropriate processing methods for your products; http://www.gftc.ca/intro/

16. CSU SafeFood Web Links Menu Cooperative State Research, Education and Extension service, US Department who practiceand teach home food preservation and processing methods. http://www.colostate.edu/Orgs/safefood/WEBLINKS/menuwebs.html

Colorado State University Cooperative Extension SafeFood Rapid Response Network SafeFood WEB LINKS This page provides links to other food safety sites, including Cooperative Extension government HACCP , and organizations Cooperative Extension Sites Colorado State University Cooperative Extension fact sheets on food safety . Also Nutrition News and Consumer Connection weeky columns, Healthy Aging monthly column. The National Center for Home Food Preservation from the University of Georgia. This is a source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. Many state Cooperative Extension Web sites have food safety publications available online. Government Agencies State of Colorado - Regulations, releases, office locations, local departments of public health, water quality, lab services. National Food Safety Information Network The National Food Safety Information Network brings together the Federal Government's primary mechanisms for providing food safety information to the public. The "Network's" goal is to increase the effectiveness and efficiency of the government's food safety information dissemination activities.

17. Agricultural Research Service (USDA-ARS) National Programs foodborne pathogens using high hydrostatic pressure processing methods. of microbialmodels for food processing systems to regulatory arm, the food Safety and http://www.nps.ars.usda.gov/menu.htm?docid=1083&page=7

18. Your Child Nutrition ESource: Child Nutrition School food service and Catering A Profitable Combination? The Most CosteffectiveDisposal methods in the Central food processing Center at a School District http://www.asfsa.org/childnutrition/research/

Contact ASFSA Search ASFSA.ORG Site Map Child Nutrition ... Research Research Many of the abstracts found below were originally published in Food Safety Leadership a Key to Preventing Food Borne Illness in Schools School Food Safety Task Force Safety in the Food Service Operation: How to Develop and Implement a Successful Safety Program (1999 Annual National Conference poster session winner) Food Safety CD-ROM Improves Middle School Students' Knowledge of Food Safety and Attitudes Toward School Food Service (1999 Annual National Conference poster session winner) Nutrition Education Effectiveness of Nutrition Education on Food Choices (2001 Annual National Conference Child Nutrition Showcase Winner) Nutrition Education Project in the School District of Philadelphia Training School Food Service Personnel as Part of a Coordinated School Health Team Assessing Nutrition Education Needs and Teaching Nutrition to School-Aged Children Using the Internet (2000 Annual National Conference poster session winner) Team Nutrition Track at SLU Summer Institute Supports Coordinated School Health in Louisiana Student Dietitians Expand Nutrition Education Opportunities in School Nutrition Programs Ideas for Nutrition Partnerships 5 A Day ... Development and Evaluation of a Nutrition Video for School Food Service Personnel Marketing Local Celebrities “Team Up” to Promote School Lunch (2001 Annual National Conference Child Nutrition Showcase Winner) Use of Brand-Name Fast Foods in the Indiana School Lunch Programs Impact of Brand-Name Fast Foods on School Lunch Participation at Indiana Schools Camp WeGottaFeed ‘Em The Power of Promotions ... Serving the "Express" Way

19. Food Science Courses fractionation, dehydration and energy considerations of alternate processing methods. organization,the management process in food service systems; allocation http://www.wisc.edu/foodsci/courses/academic.html

Food Science Courses : Academic Courses Search Courses Academic Summer Academic Courses Current course schedules are listed in the UW Timetable . Further descriptions of some courses can be found in the Biology Course Info pages. [Course level: 120 Science of Food I, II, SS ; 3 cr. Relationship between food, additives, processing and your health. How foods are processed. Current food controversies. P: Open to freshmen. Ingham, B. [Course level: 200 Professions of Dietetics and Foodservice Admin I, 1 cr. (Also Nutr. Sci. 200). The course will introduce students to the fields of Nutrition, Dietetics and Foodservice Administration. Topics center around the educational requirements and the role of the dietitian in varied settings. P: Open to freshmen. Theis. 235 Nature of Food I, II, SS ; 3 cr. Chemical, physical and biological nature of food and manipulation of these factors to produce characteristics of food associated with high quality and acceptability. P: 1 yr high school chem or Chem. 103 or 108. Bushland. 236 Nature of Food Laboratory I, II

20. FOOD SERVICE ASST Reasonable knowledge of food service methods and procedures is necessary. Click herefor contact information an error occurred while processing this directive http://www.umich.edu/~jobs/current/postings/T-026600-YL.html

[an error occurred while processing this directive] Job Family : Professional/Administrative Posting No : T-026600-YL Job Title : FOOD SERVICE ASST Grade Department : Unions-Food Service Post Begin/End Date Job Code Hours DUTIES: Coordinate and perform the preparation and serving of food/beverages and/or assist in coordinating the operations and arrangements for a coffee house operation. Schedule and coordinate the work of food service personnel. (35%) Inspect table service, food displays and food portions to insure maintenance of established standards. Oversee the care of serving areas and ensure the timeliness and adequacy of serving arrangements. Greet guests, answer inquiries, provide directional assistance and assist in adjusting customer complaints. Assist in the preparation and/or serving of food/beverages. Assist in the execution of other food service details. (35%) Conduct periodic inventories of foods and supplies, and maintain stock records. Assist with ordering pars. (15%) Receive and count cash and balance cash register. Maintain unit accounts and payroll records and prepare cash receipts and deposits. (15%) DEPARTMENT QUALIFICATIONS: Graduation from high school is necessary. Reasonable experience in food service activities is necessary. Reasonable knowledge of food service methods and procedures is necessary. Coffee house experience is desirable.

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