1. Food Processing Industry Resources This document includes resources for the food processing industry in the Northwest, and for technical assistance providers that work with the industry. National food Processors Association (http//www.nfpafood.org representing the food processing and food service safety industry More Efficient Safe methods for the Preservation of http://www.pprc.org/pprc/sbap/food.html

Business Assistance Food Processing Industry Resources PPRC's resources for the food processing industry include: Technical and Regulatory Information Links Research Projects Links Many of these files are available to download to your computer as PDF (portable data format) files which appear on-screen as snapshots of the printed pages and include all formatting. To read and print PDF files, you will need to download a free Acrobat Reader from Adobe Food Processing Industry Links These links include general and specific information of interest to the food processing industry to prevent pollution and comply with environmental regulations. Technical and Regulatory Information Energy User News (http://www.energyusernews.com) This section of the Energy User News (EUN) web site is an energy management training series. The EUN and the Association of Professional Energy Managers designed this series of monthly training modules to provide nonspecialists with an introduction to the fundamentals of energy management. This database is an information system on alternative refrigerants, associated lubricants, and their use in air-conditioning and refrigeration. The database consolidates and facilitates access to property, compatibility, safety, environmental, application, and other data.

2. JOURNALS Quality. Journal of food processing and Preservation immunological and serological methods in food, water, and industrial and Bob Decareau for his service and guidance as Editor of http://www.foodscipress.com/Journals2.htm

Journal of Rapid Methods and Automation in Microbiology Journal of Food Lipids Journal of Texture Studies Journal of Food Quality ... Journal of Muscle Foods JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY Editor: Daniel Y.C. Fung; Associate Editor: M.C. Goldschmidt, Associate Editor: D.H. Kang, Vol. 12, $151.00 (4 Issues), Cat. No. 3014, ISSN 1060-3999. The journal is involved with any area of rapid isolation, detection, enumeration, and identification of microorganisms by microbiological, chemical, biochemical, biophysical, immunological and serological methods in food, water, and industrial and environmental samples. A major objective of this journal is to provide a forum for microbiologists to publish new methods quickly. Contents and Abstracts for the Journal of Rapid Methods and Automation in Microbiology Volume 9, Number 1 Volume 9, Number 2 Volume 9, Number 3 Volume 9, Number 4 ... Volume 11, Number 4 JOURNAL OF FOOD LIPIDS Editor: Fereidoon Shahidi, Vol. 11, $145.00 (4 Issues), Cat. No. 3015, ISSN 1065-7258. This Journal provides an international forum for publication of original research papers (complete papers and research notes) of high standing covering all aspects of food lipids. Papers related to the chemistry, analysis, methodology, nutrition, processing, stability and stabilization, and quality aspects of food lipids are considered for publication. Relevant review articles in areas, such as low calorie fats and oils, and specialty health lipids, as well as antioxidants from natural sources will be covered.

3. Food Safety: Processing are investigating a variety of processing methods, including the by consumers or thefood service industry before recommending the treatment to food processors. http://www.clemson.edu/scg/food/processing.htm

Public Service Research Extension Plant Regulatory ... Food Safety Processing FOOD SAFETY 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.

4. Meal Planning And Preparation Service Resource List used in food processing service Management Institute; 1995. NAL Call Number Kit no. 272. Summary Discusses new methods of food preparation and presentation for school food service http://www.nal.usda.gov/fnic/service/foodmp1.htm

Accessibility Info Food and Nutrition Information Center National Agricultural Library/USDA 10301 Baltimore Avenue, Room 304 Beltsville, MD 20705-2351 Meal Planning and Preparation Service Resource List May 2003 This publication is a compilation of resources for professionals involved in school food service. The resources are in a variety of information formats: articles, books and full-text materials on the World Wide Web. The resources included for this list contain reliable information and are available nationwide. Your local library or bookstore can help you locate these materials. Other items can be obtained from the source listed. Opinions expressed in the publications do not necessarily reflect the views of the U.S. Department of Agriculture. Resources that are part of the National Agricultural Library (NAL) collection have an NAL Call Number listed. Lending and copy service information can be found at http://www.nal.usda.gov/fnic/general/lending.html . URLs are included when the material is available online in full text. Materials cannot be purchased from the Library. Please contact the publisher/producer if you wish to purchase any materials on this list. The categories are: A.

5. Food Entrepreneur Resources in food processing, Storage and service Areas The look when developing a food preservationprocess contains preparation and heat processing methods that have http://foodsafety.cas.psu.edu/processor/ent_res_text2.htm

6. National Food Safety Programs And Activities food and Drug Administration. U. S Safer processing of Sprouts Video Order Form, June 2000 of Viral Extraction methods from foods, and food service, Transportation and Consumer 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 ... Food Facility Registration and Prior Notice of Imported Foods Overview Report to Congress: Testing for Rapid Detection of Adulteration of Food October 2003 HHS Creates Food Security Research Program, Increases Import Exams More than Five Times to Protect Nation's Food Supply; Progress Report Details Ongoing Efforts to Enhance the Nation's Food Security July 23, 2003 Progress Report to Secretary Tommy G. Thompson: Ensuring the Safety and Security of the Nation's Food Supply July 23, 2003 Backgrounder: Ensuring the Safety and Security of the Nation's Food Supply, Progress Report to Secretary Tommy G. Thompson July 23, 2003 Enhancing Public Health: Strategies for the Future - 2003 FSIS Food Safety Vision July 2003 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

7. FDA/CFSAN FDA 1999 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/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

8. Chefs, Cooks, And Food Preparation Workers charge of all food service operations and also may and inventory methods, proper food storage procedures, and food preparation workers include food processing occupations, such as http://stats.bls.gov/oco/ocos161.htm

Skip Navigation Links Latest Numbers U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook www.bls.gov OOH Search/A-Z Index BLS Home Get Detailed Statistics ... Find It! In DOL Printer-friendly version ( HTML PDF Chefs, Cooks, and Food Preparation Workers Nature of the Work Working Conditions Employment Training, Other Qualifications, and Advancement ... Sources of Additional Information Significant Points More than 2 out of 5 food preparation workers were employed part time. Job openings are expected to be plentiful, primarily reflecting substantial replacement needs in this large occupation. Nature of the Work About this section Back to Top In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as

9. Chefs, Cooks, And Food Preparation Workers vegetables, and basic cooking methods, such as Union and the service Employees International foodpreparation workers include food processing occupations, such http://www.bls.gov/oco/ocos161.htm

Skip Navigation Links Latest Numbers U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook www.bls.gov OOH Search/A-Z Index BLS Home Get Detailed Statistics ... Find It! In DOL Printer-friendly version ( HTML PDF Chefs, Cooks, and Food Preparation Workers Nature of the Work Working Conditions Employment Training, Other Qualifications, and Advancement ... Sources of Additional Information Significant Points More than 2 out of 5 food preparation workers were employed part time. Job openings are expected to be plentiful, primarily reflecting substantial replacement needs in this large occupation. Nature of the Work About this section Back to Top In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as

10. Agricultural And Food Scientists land, plant growth, and methods to avoid Some worked for agricultural service companies;others microbiology, food engineering, and food processing operations. http://www.bls.gov/oco/ocos046.htm

Skip Navigation Links Latest Numbers U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook www.bls.gov OOH Search/A-Z Index BLS Home Get Detailed Statistics ... Find It! In DOL Printer-friendly version ( HTML PDF Agricultural and Food Scientists Nature of the Work Working Conditions Employment Training, Other Qualifications, and Advancement ... Sources of Additional Information Significant Points Almost 4 in 10 salaried agricultural and food scientists work for Federal, State, or local governments. A bachelor’s degree in agricultural science is sufficient for some jobs in applied research; a master’s or doctoral degree is required for basic research. Slower-than-average job growth is projected because of limited growth in the Federal Government and modest growth in State and local governments, the largest employers of these scientists. Nature of the Work About this section Back to Top The work of agricultural and food scientists plays an important part in maintaining the Nation’s food supply by ensuring agricultural productivity and the safety of the food supply. Agricultural scientists study farm crops and animals, and develop ways of improving their quantity and quality. They look for ways to improve crop yield with less labor, control pests and weeds more safely and effectively, and conserve soil and water. They research methods of converting raw agricultural commodities into attractive and healthy food products for consumers. Agricultural science is closely related to biological science, and agricultural scientists use the principles of biology, chemistry, physics, mathematics, and other sciences to solve problems in agriculture. They often work with biological scientists on basic biological research and on applying to agriculture the advances in knowledge brought about by biotechnology.

11. Design Of A Food Service And Food Processing System For Long-Duration Missions I of a food service and food. processing System for ease of food production, food processing, and preparation is Spacemandated constraints. These methods include (1) development of 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.

12. IAFP Home MISSION STATEMENT " To provide food safety professionals. worldwide with a forum to exchange. information on protecting the food supply." education and service of its Members food safety professionals. This broad mix of attendees includes professionals in quality control, processing the latest methods and technologies http://www.foodprotection.org/

13. New Mexico Field Operations Division Food Program Web Page service Establishments 7.6.2.11E Caterer food service Establishments Acid Canned foodsAnd Acidified foods 7.6.2.12 7.6.2.13 7.6.2.13B Jerky processing methods http://www.nmenv.state.nm.us/fod/Food_Program/regulatory.html

Return to Previous Page Visited Food service establishments and food processors in New Mexico are regulated by the New Mexico Environment Department (excluding the city of Albuquerque and Bernallilo county). Various categories of activities have different sets of requirements that can be found here. FOOD SERVICE AND FOOD PROCESSING REGULATIONS 7.6.2.1 ISSUING AGENCY 7.6.2.2 SCOPE 7.6.2.3 STATUTORY AUTHORITY 7.6.2.4 DURATION ... 7.6.2.8 GENERAL PROVISIONS AND PROCEDURES 7.6.2.8A Plan Review 7.6.2.8B Permits: Issuance, Expiration And Renewal 7.6.2.8C Permit Suspension And Revocation 7.6.2.8D Immediate Suspension 7.6.2.8E Hearings 7.6.2.8F Timeliness 7.6.2.8G Compliance With Regulations 7.6.2.8H Procedures When Infraction Is Suspected 7.6.2.8I Inspection By Health Authority 7.6.2.8J Variances 7.6.2.8K Permit Fees 7.6.2.8L Current Food And Drug Administration Food Code Applicability

14. Food Safety And Inspection Service Research Priorities The food Safety and Inspection service (FSIS) is the and evolving as the food industrychanges slaughter, fabrication, and further processing methods to reduce E http://www.fsis.usda.gov/OA/programs/research_priorities.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 November 19, 2003 Food Safety and Inspection Service Research Priorities The Food Safety and Inspection Service (FSIS) is the public health regulatory agency responsible for ensuring that meat, poultry and egg products are safe, wholesome and accurately labeled. Research plays an important role in FSIS’ ability to fulfill its public health mission and guarantee that the foods it regulates continue to be the safest in the world. FSIS does not carry out its own research; rather it depends on both the public and private research communitiesin particular, USDA's Research, Education and Economics (REE) mission areato conduct the research vital to its mission. The following are FSIS’ top research priorities, grouped by research category. I. INTERVENTION STRATEGIES Development of improved on-farm, feedlot, and antemortem interventions for reducing the incidence and levels of pathogens in raw products. This is of major importance to FSIS because reduced pathogen loads on animals presented for slaughter in many cases results in decreased pathogen loads on carcasses and resulting products. Preharvest research conducted by ARS of

15. 11.5, Food Service Standards Due to the variety of conditions related to temporary food service operations, theremay be restrictions on foods or processing methods allowed at an event. http://www.washington.edu/admin/rules/APS/11.05.html

University of Washington Administrative Policy Statements Rev/Feb 1995 Table of Contents Overview University Food Sanitation Program General Food Service Regulations University Food Service Operations Go to Section: Food Service Standards (Approved by the President by authority of Executive Order No. 1 and the Vice President for Student Affairs by authority of Executive Order No. 10) 1. Overview Contamination and mistakes which occur during food processing, transportation, storage, preparation, and service expose consumers to potential foodborne illness. The University food sanitation program goals are to prevent foodborne illness and ensure wholesomeness of foods at all operations. The regulations described in this standard do not apply to food and beverages consumed within individual departments or organizational units when that food is prepared for consumption by unit personnel only and is not intended to be served or sold to the general public or campus community. 2. University Food Sanitation Program a. Environmental Health and Safety Department Responsibilities

16. Food Irradiation and activities of the Cooperative Extension service are available than what occursin other processing methods, such as Reference Journal of food Science 468 http://www.physics.isu.edu/radinf/food.htm

Radiation Information Network's Food Irradiation Information on Food Irradiation. Ten Most Commonly Asked Questions on Food Irradiation Food Irradiation: What Is It? Position of the American Medical Association on Food Irradiation (AMA) Other Position Papers on Food Irradiation ... Return to the Radiation Information Network Ten Most Commonly Asked Questions About Food Irradiation Food Fact Safety Sheet By Charlotte P. Brennand, PhD, Extension Food Safety Specialist March 1995 FN-250.8 1. Why is food irradiated? Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated with chemicals to destroy insects, fungi or bacterial that cause food to spoil or cause human disease and to make it possible to keep food longer and in better condition in warehouses and homes. Because irradiation destroys disease-causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients. 2. Are irradiated foods still nutritious?

17. Food Processing more expensive than conventional methods of sanitation, levels before photocatalyticoxidation process and after constant problem in food service establishments http://www.ag.uiuc.edu/~food-lab/foodsafety/food_processing.html

Food Processing 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. Currently there are systems available that substantially reduce growth of these unwanted pests. See the following information and pictures. These advanced food sanitation ozonation processing units consist of a three step process: Air Sanitation - Airborne bacteria is reduced an average of 96% with passive ozonation ultraviolet light and negative ions. Process Water Sanitation - Food wash water is injected with ultraviolet activated ozone creating a hydroxyl radical, the strongest and fastest oxidizer available. Reduces bacteria an average of 90% over conventional methods. Food Sanitation - A final exposure to photocatalytic rays reduce surface bacteria an average of 200%. Advantages: Disadvantages Different Ozonation Food Sanitizers Lab result showing the surface bacterial levels before photocatalytic oxidation process and after (shows a 200% reduction of bacteria) RGF Environmental Systems, Inc.

18. Food Navigator - Ingredients, Food Additives & Nutrition (fibers, Proteins, Enzy The International food Information service (IFIS) is an Novel processing methods andtechnologies; New product Plus, information on food composition, labelling http://www.foodnavigator.com/services/journal.asp?id=1664

19. 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.

20. Course Descriptions For Food Management to defined job descriptions in production and service on a Assurance An introductionto traditional and contemporary food processing methods with emphasis on http://www.rit.edu/~932www/ugrad_bulletin/courses/cast/fdmgmt.html

Home Directories Index Info-Center/SIS ... CAST Course Descriptions for Food Management 0621-225 Principles of Food Production Introduction to the basic principles involved in the preparation of high-quality food. Topics include product identification, market forms, varieties availability, composition, standards of quality, preparation techniques, and function of foods and ingredients. Standard methods of preparation will be introduced. Professionalism in appearance and work habits, self-organization, sanitation, management, team work, and techniques for efficient food production are stressed. Uniform and professional knife and pastry kits are required. Class 2, Credit 4, Lab 4 0621-310 Commodity Market Analysis An overview of the commodity futures and options market. Special emphasis is placed on the fundamental economic factors affecting agricultural and energy-based futures prices. The economic principles and policies supporting hedging and speculating strategies are analyzed. Students are introduced to technical price analysis, basis analysis and global economics of foodservice commodities. Class 4, Credit 4

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