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Food Processing Methods Food Service:     more books (37)

Food Processing: Methods, Techniques and Trends School days.(customer service at Frigoscandia Equipment): An article from: Food Processing E-B ionization zaps salmonella. (electron beam treatment) (includes related article on Florida Department of Agriculture and Consumer Services' electron ... An article from: Food Processing by Judy Rice, 1993-07-01 What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked and pre-cut items and other shortcuts to make a 'home-cooked ... less time.: An article from: Food Processing by Kantha Shelke, 2005-08-01 Foodservice R&D steps up to the plate. (food service product development compared to retail food product development): An article from: Food Processing by Jack Neff, 1997-08-01 Are your customers being served? (Market View).(Column): An article from: Food Processing by John L. Stanton, 2002-09-01 The 13th annual flavor survey.(Cup Service): An article from: Tea & Coffee Trade Journal An appraisal of some food processing methods of the future by Kermit Bird, 1967 Microstructural Principles of Food Processing Engineering by José Miguel Aguilera, David W. Stanley, 1990-07-31 Handbook of Food Processing Equipment by George D. Saravacos, Athanasios E. Kostaropoulos, 2003-01-31 Snack Foods Processing Hygiene in Food Processing by B. White, 2007-04-16 Innovations in Food Processing Enzymes in Food Processing by Gregory A. Tucker, L.F.J. Woods, 1991-01-31

lists with details

81. MOFGA - Certification - Basic Information For All Organic Food Processors
    cannot be produced using excluded methods, sewage sludge Some common types of processinginclude Freezing, drying, pickling and/or other ways of preserving food;  
    http://www.mofga.org/cert_proc.html
    
    Extractions: Info Events Technical Services Certification Services ... Organic Food As of October 21, 2002, when the federal organic regulations became absolute law governing organic production, all use of the word "organic" on food product labeling must conform to strict guidelines laid out in the National Organic Program (NOP) rules ( http://www.ams.usda.gov/nop/FactSheets/LabelingE.html Simply stated, ALL food processors with gross annual sales from organic products of greater than $5000 that wish to label their products as "100 Percent Organic", "Organic", or "Made With Organic (specify up to 3 ingredients)" must be certified as organic processors by an accredited certifying agency, a list of which can be found on the USDA web site ( http://www.ams.usda.gov/nop/CertifyingAgents/Accredited.html Food processors that wish to use organic ingredients that will be identified as organic only in the ingredients panel do not have to be certified as organic processors; see the labeling fact sheet (linked above) for specs on this exempt labeling. The USDA ORGANIC logo may only be used on certified products that qualify as "100 Percent Organic" or "Organic." A camera-ready copy of the USDA organic seal is available at http://www.ams.usda.gov/nop/Consumers/Seal.html

82. MOFGA - Organic Food
    the consumer supports sustainable methods of land use that program, MOFGA CertificationServices, LLC, annually of farms and food processors requesting organic  
    http://www.mofga.org/food.html
    
    Extractions: WWW The Organic Premise: Many people are aware that food that is grown according to organic principles is free from exposure to harmful herbicides and pesticides, but that is only one small aspect of organic agriculture. A larger part of organic agriculture involves the health of the soil and the ecosystem in which crops and livestock are raised. Organic practices recognize that a healthy, vibrant, and live soils and ecosystems significantly benefit crops. Natural, undisturbed soil is alive with microbiotic organisms which exist in harmony together with the native plant life and the inorganic minerals that provide the soil's substrate. Synthetic chemicals (such as herbicides, pesticides, and/or fast acting inorganic fertilizers) applied in or around crops interrupt or destroy the microbiotic activity in the soil. Once the microbiotic activity in the soil has stopped, the soil becomes merely an anchor for plant material. In this "conventional" method of agriculture (in use for only the past 75 years out of 10,000 years of recorded agriculture) plants can receive only air, water, and sunlight from its environment; everything else must be distributed to the plant by the farmer, often from inputs transported thousands of miles to reach the farm. Plants are commonly fed only the most basic elements of plant life and so are dependent on the farmer to fight all of nature's challenges: pests, disease, and drought.

83. WSPC: Washington State Potato Commission. Potatoes, Products, Processing, Wholes
    lengths and temperature ranges promote important photosynthetic processes. are a veryversatile food, and can are more desirable for certain methods of cooking  
    http://www.potatoes.com/retail/editorial.cfm/?Section=foodq

84. Food Production Daily – Food Processing & Packaging Materials (food Equipment,
    to boost brewing potential 14/05/2004 A major Chinese brewer is adopting hi-techmethods and promoting the food manufacturers eye processing efficiency in  
    http://www.foodproductiondaily.com/news/processing.asp
    
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85. 1999 Baldrige Award Recipient, Sunny Fresh Foods
    It also has foodprocessing plants in Lake Odessa, Mich SFF uses a variety of methodsand tools six key business drivers work process improvement, competitive  
    http://www.nist.gov/public_affairs/bald99/sunnyfresh.htm
    
    Extractions: Back to News Release Quality and Food Service Baldrige Homepage Right-Click below and select "save link as" to download a higher resoloution version of this photo." (TIFF) 12 mb or (JPG) 12mb compressed to 4kb Operating three manufacturing facilities with a total of 380 employees, Sunny Fresh Foods (SFF) manufactures and distributes more than 160 different types of egg-based food products to more than 1,200 U.S. foodservice operations, such as quick service restaurants, schools, hospitals, convenience stores, and food processors. Products include refrigerated and frozen liquid pasteurized eggs and scrambled egg mixes, zero-cholesterol and fat-free egg products, omelets and other pre-cooked frozen entrees, and peeled hard-cooked eggs. SFF is headquartered in Monticello, Minn., home to two-thirds of its workforce. It also has food-processing plants in Lake Odessa, Mich., and Panora, Iowa. It is a subsidiary of Cargill, Inc., a privately held company. Customer-satisfaction approaches developed by the subsidiary have been adopted as a model by the parent com-

86. Proposed Risk-Assessed Food Inspection Process - Have Your Say
    Process methods will need to be described along with an Check out an example of theprocess for Billy Bob s this is a fairer system for food safety compliance  
    http://www.hastingsdc.govt.nz/Haveyoursay/Foodinspection.htm
    
    Extractions: (104 KB, about 1 minute to download, 56k modem) When we buy food from takeaway outlets or restaurants, we expect the food has been handled and prepared in a safe way. To ensure standards are maintained to a high level in the Hastings district, Hastings District Council is proposing to introduce a new food hygiene inspection programme. Submissions to the Proposed Risk-Assessed Food Inspection Process closed at 4.30pm, on Friday 14 May 2004. All submissions will be heard at a Full Council Hearing 11 June. Go to the Meeting Schedule The proposed programme would involve all food premises in the Hastings district meeting new food safety standards, which have been introduced nationally and internationally. Hastings District Council is looking at introducing a new licensing system which is based on business type and size, potential food safety risk and the number of inspections required.

87. Dekker.com - Food Biotechnology
    are agricultural chemicals, analytical methods, biopolymers, enzymes culture, unitoperations, and novel food processes. food scientists and technologists.  
    http://www.dekker.com/servlet/product/productid/FBT

88. Dekker.com - International Journal Of Food Properties
    devoted to all scientific and applied aspects of food properties, with an emphasison measurement methods, development of food processors. food microbiologists.  
    http://www.dekker.com/servlet/product/productid/JFP

89. Achievements In Public Health, 1900-1999: Safer And Healthier Foods
    In 1924, the Public Health service created a antimicrobial products for sanitizingfood processing equipment and of foodhandling and preparation methods (14).  
    http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/mm4840a1.htm
    
    Extractions: October 15, 1999 / 48(40);905-913 During the early 20th century, contaminated food, milk, and water caused many foodborne infections, including typhoid fever, tuberculosis, botulism, and scarlet fever. In 1906, Upton Sinclair described in his novel The Jungle the unwholesome working environment in the Chicago meat-packing industry and the unsanitary conditions under which food was produced. Public awareness dramatically increased and led to the passage of the Pure Food and Drug Act (1). Once the sources and characteristics of foodborne diseases were identifiedlong before vaccines or antibioticsthey could be controlled by handwashing, sanitation, refrigeration, pasteurization, and pesticide application. Healthier animal care, feeding, and processing also improved food supply safety. In 1900, the incidence of typhoid fever was approximately 100 per 100,000 population; by 1920, it had decreased to 33.8, and by 1950, to 1.7 ( Figure 1 ). During the 1940s, studies of autopsied muscle samples showed that 16% of persons in the United States had trichinellosis; 300-400 cases were diagnosed every year, and 10-20 deaths occurred (2). Since then, the rate of infection has declined markedly; from 1991 through 1996, three deaths and an average of 38 cases per year were reported (3).

90. DuPage Safe Food: Methods For Quick-chilling
    methods for Quickchilling. Use a probe thermometer to check food temperaturesduring the cooling process. Reminder Never cool foods at room temperature.  
    http://www.dupagehealth.org/safefood/industry/fs/chilling.asp
    
    Extractions: Home Page Consumer Pages Industry Pages About DuPage ... Yellowjacket Alert One of the major causes of foodborne illness is improper cooling of foods The longer food remains in the Temperature Danger Zone (140°- 41°F), the greater the chance there is for bacteria to grow. Cooked food must be cooled to prevent the growth of bacteria. Food must cool from 140°F to 70°F in two hours then from 70°F to 41°F in four hours. Place large containers in an ice water bath and stir the food every 15 minutes until it reaches 41°F. Change the water and ice frequently. Divide large quantities of food into smaller portions. Use shallow pans and leave uncovered until food reaches 41°F. Stir the food if possible. Place pans in the cooler in an area of good air circulation. Use ice as a substitute for water in the recipe. This method is very effective in soups and other liquid foods. Use a probe thermometer to check food temperatures during the cooling process. Reminder: Never cool foods at room temperature.

91. Summary Of 2002 Ontario Agricultural Services Coordinating Committee (OASCC) Foo
    load in the live animal supply to processing with emphasis Develop new and innovativemethods that provide a level for bacteria of significance to food safety.  
    http://www.gov.on.ca/OMAFRA/english/research/oascc/ofprsc/summary2002.htm
    
    Extractions: The following commodity/discipline recommendations related to food research have been taken from the strategic reports that were presented to OASCC from the animal; horticulture; field crops; and agricultural economics and business committees. The full reports can be found at: http://www.gov.on.ca/OMAFRA/english/research/oasccindex.html Aquaculture Develop and refine advanced processing and packaging techniques to add value, assure food safety and quality and extend the shelf life in order to increase the marketability of trout products. Utilize consumer testing and sensory evaluation studies to improve understanding of consumer preferences. Top of Page More research is required into techniques and systems to ensure that a uniformly safe product is presented to consumers. Research is required to improve meat-testing procedures for drug residues, microbial contamination and physical hazards. The integration of these new techniques into farm to plate quality assurance programs needs to be defined and the effectiveness of the resulting protocols needs to be investigated under applied conditions.

92. ACCESS | Asia 's Newspaper On Electronic Information Product & Service
    cost effective ways and training methods to impart food sciences (including generalfood science, chemistry and toxicology, economics, process engineering and  
    http://www.aardvarknet.info/access/number41/monthnews.cfm?monthnews=06

93. FoodWorks News - What's On - Food & Beverage Industry Calendar
    good innovation = successful new products, processes and services 1720, UW-RiverFalls 24th food Microbiology Symposium and Rapid and Automated methods in food  
    http://www.foodworks.co.nz/news/whatson.htm
    
    Extractions: Jun 21-22 Kids' Nutrition , Carlton Crest Hotel, Sydney, NSW, Australia. Developing Healthier Products and Engaging in Socially Responsible Marketing to Help Fight Child Obesity. Following the resounding success of this global event in Canada, USA and UK, IQPC is now proud to present its inaugural Kids' Nutrition conference in Australia. For more information contact IQPC: tel: +612 9 223 2700. E-mail: info@iqpc.com.au Web: www.iqpc.com.au Jun 21-23 Joint NZIFST / DIANZ Annual Conference 2004, "Great Science! Great Food!" , Kingsgate Hotel, Te Rapa, Hamilton, NZ. What does it take to make truly innovative food? What does it take to increase innovation in the food industry? Call for papers and posters (deadline for abstracts is April 30), and draft programme now posted at www.nzifst.org.nz/conference

94. Food Science Central From IFIS Publishing
    Fourier transform infrared spectroscopy Rapid Fourier transform infrared spectroscopymethods are being developed for analysis of solid food materials, without  
    http://www.foodsciencecentral.com/ixbin/hixclient.exe?_IXSESSION_=&search-form=i

95. University Of Maryland
    Jersey, USDA, APHIS, Veterinary Services; currently a other moderate thermal processingmethods, and plant Lo Assistant professor, food bioprocess engineering  
    http://www.urhome.umd.edu/newsdesk/experts/experts_lists/foodsafety/foodproducti
    
    Extractions: Expertise: Transmissible Spongiform Encephalopathies (TSEs), including "mad cow disease;" emergency preparedness and import/export animal product issues, including swine health protection, foreign animal disease response, endemic disease control and eradication programs Credentials: Senior Staff Veterinarian, Emergency Programs Staff, USDA, 1996-2002 - coordinated surveillance, prevention and education activities for Bovine Spongiform Encephalopathy (BSE); former Veterinarian in Charge - New Jersey, USDA, APHIS, Veterinary Services; currently a private animal health consultant Expertise : dairy cattle reproductive management and lameness of dairy cattle; Varner can clearly explain industry practices and policies that surround bSE. He also has continuous contact with Maryland dairy farmers and can explain their concerns about bSE. Credentials : co-creator of Dairy-L, the first and most successful Internet network of experts in agriculture; Varner has had a longtime active interest in bSE.

96. Foodborne Pathogens - Hazards, Risk Analysis And Control
    12.4 Control of Listeria Monocytogenes in Foods 12.5 Raw Control 12.6 Control in Processing12.7 Final for Arcobacter 13.8 Detection methods for Campylobacter  
    http://www.knovel.com/knovel2/Toc.jsp?SpaceID=10102&BookID=556

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