USDA Awards More Than $14 Million In Integated Food Safety Grants consumers and evaluate changes in their food handling practices after receiving food safety education. georgia National Center for Home food Processing and http://www.thesoydailyclub.com/Research/foodsafetygrants11042003.asp
Extractions: USDA Awards More Than $14 Million in Integrated Food Safety Grants WASHINGTON, October 30, 2003 - Agriculture Secretary Ann M. Veneman today announced that more than $14 million has been awarded to 26 colleges and universities throughout the U.S. and its territories. The National Integrated Food Safety Initiative (NIFSI) will fund 34 new integrated food safety grants for Fiscal Year 2003. "These projects address a broad spectrum of food safety concerns from on-farm production, post-harvest processing and distribution, to food selection, preparation, and consumption," said Veneman. "This work continues to support this Administration's efforts to enhance the protection and safety of agriculture and food supply." Each year NIFSI awards these funds to faculty at land-grant and non-land colleges and universities to ensure that valuable research, education and extension knowledge is transferred to teachers, scientists, health professionals, researchers, farmers, food processors, foodservice workers, consumers, and all others making crucial decisions about the safety of the U.S. food supply. An average of $400,000 was awarded to each university to support 3-year food safety projects that used an integrated approach to solving problems in applied research, education, and extension.
On Line HACCP Or Food Safety Courses - FoodHACCP.com food safety University of georgia Cooperative Extension General food preservation Information source from http General food safety Information source from http http://www.foodhaccp.com/online.html
FDA, States Collaborate For Safety's Sake Milk safety. milk specialists, like their counterparts in retail food and shellfish So far, California, Colorado, Florida, georgia, Illinois, Louisiana, Michigan http://www.fda.gov/fdac/features/296_fda.html
Extractions: FDA, States Collaborate for Safety's Sake by John Henkel When Congress passed the Mammography Quality Standards Act in 1992 requiring federal certification of U.S. mammography facilities, regulators faced the daunting task of inspecting and accrediting the 10,000 mammogram providers scattered across the country. If the Food and Drug Administrationresponsible for enforcing the certificationhad tried to tackle this alone, the task would have been nearly impossible because of limited resources. The agency gets the job done by drawing on a decades-long alliance with state departments. Mammography facility inspection is part of a larger initiative to protect the public against adverse health effects of radiation exposure. It is one of four major FDA-state collaborations. Others involve retail food protection, shellfish sanitation, and milk safety. "FDA does not have primary responsibility to enforce compliance for the commodities covered under the cooperative programs," says David Field, state programs director for FDA's Northeast Region. "The states do that. They have the police power." In the case of mammography, FDA does enforce the law and does inspect some facilities itself, such as those in the military and in states without contracts with the agency. However, for thousands of other inspections, FDA trains, audits, and provides technical expertise to state inspectors under contract to FDA to do inspections.
Error 404 Extension consumer and retail food safety education program Important Factors for Selecting food Packaging Materials the staff of the georgia Pacific Technical http://virtual.clemson.edu/groups/pkgsci/news.htm
Extractions: The Web server cannot find the file or script you asked for. Some likely causes for this error The file server on which this page resides has lost connectivity or is down. If you have successfully accessed this page recently, then this is probably the case. Please be patient, our system administrators are working to restore connectivity. If this problem persists for more than 30 minutes, please contact our WebMaster at webmaster@clemson.edu and please include the web address of the page you are trying to access or the web address of the page containing the link to the problem page. This URL does not exist on the server. There was a typing error while connecting to this URL. The URL may have moved
Error 404 She serves on Clemson s food safety Rapid Response Team Libby Hoyle s direction, our Extension food and nutrition in the University of georgia s Plant Pathology http://virtual.clemson.edu/groups/psamedia/1999rel.dir/Love.txt
Extractions: The Web server cannot find the file or script you asked for. Some likely causes for this error The file server on which this page resides has lost connectivity or is down. If you have successfully accessed this page recently, then this is probably the case. Please be patient, our system administrators are working to restore connectivity. If this problem persists for more than 30 minutes, please contact our WebMaster at webmaster@clemson.edu and please include the web address of the page you are trying to access or the web address of the page containing the link to the problem page. This URL does not exist on the server. There was a typing error while connecting to this URL. The URL may have moved
IFT - Graduate Directory Associate Professor, Ph.D., georgia food microbiology and vegetable quality safety; packaging Massachusetts (Amherst) Physicochemical properties of foods. http://www.ift.org/cms/?pid=1000681&printable=1
Food Safety Database So Easy To Preserve Video, University of georgia. Extension. The Children s food safety Kit, The National Center for Nutrition and Dietetics. http://www.extension.umn.edu/projects/foodsafety/
Achievements In Public Health, 1900-1999: Safer And Healthier Foods Irradiation pasteurization of solid foods; taking food safety to the foods nutritive value and cost Atlanta, georgia US Department of Health and Human Services 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).
Delaware for the pesticides they will handle including safety clothing and Any producer intending to sell organic food must be certified by a georgia. February 28, 1993. http://wsare.usu.edu/aglaws/de_ga.htm
Savor - Volume 3, Issue 1, Spring 1994 Some late research into the safety of wood Extension service, University of georgia, 203 Conner TO DO ABOUT REQUEST FOR UNTESTED food preservation INFORMATION. http://www.hec.ohio-state.edu/hn/savor/3_1.htm
Extractions: The Department of Human Nutrition Savor Home Human Nutrition Home page Human Nutrition OSU Extension Home page Index of Savor Issues Volume 1 Volume 2 Volume 3 Volume 4 Volume 5 Issue 1 Issue 1 Issue 1 Issue 1 ... Issue 4 TO OUR READERS (spring 1994, vol. 3, number 1) This is not the first issue of Savor, but it is the first edition of the "new and improved" Savor. The reason you did not receive this newsletter this past year was there was little to report on food preservation. I have decided to broaden Savor to include food safety and OQC program information as well as food preservation items (for those who dont know, OQC is the nickname of the "Safe Food Handling for Occasional Quantity Cooks" program). There will be three issues a year Spring, Summer, and Fall. If a Winter issue is needed, a special issue will be published. I hope you enjoy the new version. As always, I encourage you to submit articles and ideas and to share unusual food safety questions from which others may learn, also, I need your feedback to keep me on track. Remember, food preservation isnt the "key word"its Food Safety.
Be Safe - Consumer Protection For Food And Nutrition with information about turkey safety, nutrition, cooking Guide Preparing and Emergency food Supply from Dr. Elizabeth andress at the Univerity of georgia. http://www.sfu.ca/~jfremont/besafe.html
Extractions: Nutrition and Food - Finding the Right Stuff The Diet Channel with reviews by registered dietitians of 600 fad diets The Canadian Food Inspection Agency with "inspection and related services for consumers and industry that contribute to a safe and wholesome food supply and facilitate trade in food and other products produced by the agriculture and fisheries industries, animals, plants and their products". Toll-free in Canada at 1-800-442-2342. You can read the Canadian Guide to Food Advertising and Labelling Guide online here. Consumer Safe Food Site provided by the U.S. National Food Processors' Association. The Canadian Version of the Fight Bac! program for food safety. Learn how to keep a food safe kitchen at home with Everybody's FOODSAFE kitchen which covers all aspects of food safety of interest to home cooks. Call 1-888-736-7233. Importance of Handwashing from Compliance Control. Here is where you can get some answers to canning and preserving questions.
Food Safety Sanitation Sites include food safety The new food Domain, food preservation; On-Line 2002 - 1997; and Educational Products available from food, Nutrition and http://www.fiu.edu/~nutreldr/SubjectList/F/Food_Safety_Sanitation.htm
Extractions: Research and Reports Position of the American Dietetic Association: food and water safety report. J Am Diet Assoc Thorpe M. Prevention of foodborne illness and the role of the dietitian. J Am Diet Assoc. 2002 and earlier Buzby JC. Effects of Food-Safety Perceptions on Food Demand and Global Trade Economic Research Service, U.S. Department of Agriculture, Changing Structure of Global Food Consumption and Trade Report No.1, 2001. Changes in Consumer Knowledge and Behavior. ... J Nutr Getting MA, Kiernan NA. Practices and perceptions of food safety among seniors who prepare meals at home. J Nutr Educ Jay LS, Comar D, Govenlock LD. A national Australian food safety telephone survey. J Food Prot King JC, Black RE, Doyle MP, Fritsche KL, Halbrook BH, Levander OA, Meydani SN, Walker WA, Woteki CE.Foodborne illnesses and nutritional status: a statement from an American Society for Nutritional Sciences Working Group. J Nutr. Lau D, Coleman P, Krondl M. Delayed consumption of home-delivered meals by elderly recipients 75+. J Am Diet Assoc. 1994;94(suppl):A-61. Abstract.
West Virginia Food Safety Links Texas Partnership for food safety Education. National Center for Home food preservation University of georgia. US Department of Agriculture (USDA). http://www.wvdhhr.org/phs/links/food.asp
Extractions: In-Service Meetings Links Legislative Rules Search Site ... West Virginia Association of Sanitarians Food Safety Information Resources The West Virginia Department of Health and Human Resources, Public Health Sanitation Division is not responsible for the content of the following sites. Conference for Food Protection (CFP) Integrated Food Safety Information Delivery System - Iowa Food and Consumer Safety Bureau Food Safety from Farm to Table - Iowa State University Food Safety Project Kansas Department of Health and Environment National Restaurant Association ... Fight Bac: Keep Food Safe from Bacteria - Partnership for Food Safety Education Food Safety: Throughout the Food System - Penn State University Texas Partnership for Food Safety Education National Center for Home Food Preservation - University of Georgia U.S. Department of Agriculture
UGA Extension Outreach Program the Southeastern Meat Association, the georgia Specialty foods waste disposal problems, conducting quality/safety audits and so that safe, quality food can be http://www.efsonline.uga.edu/missionmainEFS.htm
Extractions: Food Science Extension Outreach Program Every year we hear about incidents of food-borne illness on the news. Many times these incidents could have been prevented or at least minimized, with proper food safety guidelines and training. T he current focus of the University of Georgia Food Science Extension Outreach Program is to provide the public and industry with unbiased, research-based food safety education. Our workshops and on-site training programs enable businesses in the food industry to develop and implement a food safety plan tailored to their own operation, thus preventing or minimizing the risk of contamination of their food product by human pathogens. Other educational services are provided to individuals and the food industry to assist in improving products, extending product shelf-life, new product development, plant layout and design, solving waste disposal problems, conducting quality/safety audits and assisting in employee training. This department also has the responsibility of working with state and federal agencies, news media, county agents, industry firms, cooperatives and other clientele to disseminate research information and provide educational demonstrations which improve processing and preservation methods so that safe, quality food can be produced with better consumer acceptance. See the 2004 Calendar for dates and information on all of our workshops this year. For brief descriptions of our programs and training opportunities, go to the
Forumjam's University Page Of North America Technological Studies MEd Historic preservation MHP Landscape Institute for Leadership food safety Quality Grant College Program georgia Statistical System http://www.forumjam.co.uk/univ/namerica/georgia/ga-uga.html
Polk County Extension Service has long been a goal of The University of georgia Cooperative Extension respond daily on a wide variety of home food processing and safety questions http://county.ces.uga.edu/polk/
Extractions: TOP The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the State cooperating. The Cooperative Extension Service offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex, or disability. An equal opportunity/affirmative action organization committed to a diverse work force. The University of Georgia Cooperative Extension Service in Polk County responds to the community's needs and interests in agriculture, the environment, families, and 4- H/Youth with unbiased educational information. When developing educational programs in these areas, the Polk Extension staff must consider the need for proper land use, water quality, the right to farm, transportation, health, waste handling, recycling, and preservation of natural resources. With very strong diverse agricultural, industrial, and educational sectors, and a rapidly growing population, Polk County will soon reach metropolitan status. The Polk County Extension staff is challenged to provide timely and interesting programming for the community in agriculture, families, and 4-H/Youth.
Getting Started In The Food Specialty Business Concentration is the method of preservation used to sumer Protection Division of The georgia Department of federal agencies responsible for food safety are the http://www.ces.uga.edu/pubcd/b1051-w.html
Extractions: Americans are consuming more than $13 billion of specialty foods a year, reports Frost and Sullivan, a New York marketing consultant group, in the completed study "Gourmet Foods in the U.S." This report cites a 20 percent per year increase in specialty food sales over the last four years. With such an explosion in popularity, it is no wonder that there has been a nationwide surge in entrepreneurship and the development of many regional food handling and processing companies. In 1989, a group of statewide cottage industries specializing in the manufacture of gourmet foods formed Georgia's Specialty Food and Wine Association. This association was established to provide a foundation for improving the promotion and marketing of specialty foods processed from Georgia's agricultural commodities. The definition of a specialty food is somewhat vague according to the National Association for Specialty Food Trade. Typically, specialty foods are low-volume manufactured from the highest quality ingredients to produce a uniquely marketable product commanding a high price. Specialty foods include, but are not limited to, fancy jams, jellies, sauces, relishes, nut and bakery products, confections, fine wines, exotic cheeses, specialty meats (pates, sausages, smoked turkey, salmon) and assorted beverages (natural sodas, sparkling water and teas). Specialty foods are marketed by mail order and through gourmet food stores, gift shops and deli departments of chain stores.
Home Food Preservation Links to help you can and freeze successively and safely http://www.lancaster.unl.edu/food/foodpres.htm
Extractions: Vacuum Packaging Home Canning click HERE Online answers to canning questions (fruit floating, jars not sealing, pickle problems, approximate yields for canned or frozen fruits and vegetables, etc.), click HERE click HERE Unsafe practices click HERE Directions for using click HERE Harder-to-find directions/recipes click HERE Buying canning supplies click HERE Pictures of pressure and boiling-water canners, lids and canning procedures, click HERE Directions/Recipes
