21. Food Industry Structure Main Information Page - AgMRC Extension service food Preservation methods - Freezing Resources Agricultural Library,USDA - food and Nutrition Information Center. Fresh processing http://www.agmrc.org/markets/foodindstrmain.html

@import ../win.css; /*IE and NN6x styles*/ External links on this page will open in a new browser window. You must have a current version of Adobe Acrobat Reader to view pdfs. For a free download, click here Food - Industry Structure Processing Manufacturing Wholesaling Distributing ... Retailing Processing General AgMRC Developed Materials Export Opportunities (pdf), Iowa State University - Normally, smaller-scaled plants are at a cost disadvantage compared to larger plants in terms of exporting product. This paper looks at opportunities for exports of pork and beef from small-scale facilities. February 2003 University Food Development/Processing Centers - This list contains links to universities across the United States that are involved in food development, processing and consumer testing. U.S. Beef Packing Industry (pdf), Iowa State University. Other Information Choosing and Using a Copacker (pdf), Department of Food Science, North Carolina State University. October 1999

22. FSN-FOOD SCIENCE AND NUTRITION, 300-400 Level Administrative responsibilities of the food service manager. problems associated withraw materials, processing methods and finished FSN 435 food Engineering (4 http://www.calpoly.edu/~acadprog/97depts/97fsn/fsn400.htm

FSN-FOOD SCIENCE AND NUTRITION, 400 Level FSN 400 Special Problems for Advanced Undergraduates (2-4) (CR/NC) Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter. Credit/No Credit grading. Prerequisite: Consent of department head. FSN 401 Advanced Enterprise Project (1-4) (CR/NC) Leadership responsibility on enterprise projects. Lead students, under the supervision of instructor, will be accountable for all phases of the project: scheduling times, securing raw product, record keeping, and marketing of the product. Total degree credit for FSN 201 and FSN 401 combined limited to 12 units. Credit/No Credit grading only. Prerequisite: FSN 201 and junior standing and consent of instructor. FSN 407 Food Composition Science (4) Chemical and physical properties of food ingredients. Function and properties of carbohydrates, proteins, fats, pigments and other food ingredients used in the formulation and processing of foods. 3 lectures, 1 laboratory. Prerequisite: FSN 302, CHEM 328, senior standing or consent of instructor. FSN 409 Sensory Evaluation of Food (4) Characteristics of food color, consistency, texture and flavor. Sensory difference and consumer acceptance testing methods. Panel training and selection techniques. Problem solving, statistical analysis of data, and management reporting methods. 3 lectures, 1 laboratory. Prerequisite: FSN 217 or FSN 230, STAT 211 or STAT 217, and junior standing or consent of instructor.

23. Starting A Food Processing Business In Virginia for most efficient production, and streamline work methods. and method of service;possible substitutions Planning and Approval of food processing Facilities. http://www.ext.vt.edu/pubs/foods/348-963/348-963.html

Starting a Food Processing Business in Virginia Authors: Tim Roberts, Extension Specialist, Food Safety, Virginia Tech; Ann Lastovica, Extension Specialist, Family Management, Virginia State University; and Susan Sumner, Department Head, Associate Professor, Food Science and Technology, Virginia Tech Publication Number 348-963, Posted June 2001 Table of Contents Introduction Should You Start Your Own Business? Marketing, Promotion and Advertising Figuring Expenses / Developing a Budget ... Acknowledgments Introduction "That's the greatest salsa I have ever eaten! You should consider marketing it." Have you ever had a friend or relative comment about a special steak sauce you make or a cookie recipe that was handed down from your great-grandmother? If so, this publication was written for you and provides the most current information about starting a food processing business in Virginia. You may be surprised to find that starting a food business is not as simple as it may sound. Like any small business, food enterprises require careful planning, dedication, and skilled management to be successful. But the food business is unique when compared to most other types of businesses. The food you produce can have a direct effect on your customers' health and safety. In fact, a food product that has been improperly processed could cause serious illness or even death. Consequently, a business that makes or sells food products must comply with a number of complex and often confusing federal, state, and local regulations.

24. Bacterial Food Poisoning procedures. These can be obtained from the Extension service or from USDAbulletins. DEATH. Improper methods of homeprocessing foods. Type http://aggie-horticulture.tamu.edu/extension/poison.html

Bacterial Food Poisoning Al B. Wagner, Jr. Extension Food Technologist Texas Agricultural Extension Service Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli . These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination. Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.

25. ABOUT THE SEAFOOD HACCP ALLIANCE fishermen, aquaculturists, seafood shippers, retailers, and food service operators),and a Compendium of approved seafood processing methods and recommended http://seafood.ucdavis.edu/haccp/About.htm

SEAFOOD HACCP ALLIANCE FOR EDUCATION AND TRAINING Updated The proposed approach recognizes the essential role of state regulatory authorities, the educational network of Sea Grant and Cooperative Extension Service, and the need for regional attention per seafood diversity. The Alliance does not plan to set or recommend policy. Their primary role will rest with education and communication for a more uniform implementation of HACCP. They will accomplish this objective by developing a uniform national HACCP education, training and technical assistance program for the seafood industry and federal, state and local food inspectors. They plan to instruct this duel audience in a more coordinated and mutual manner. Their plan is not intended to be exclusive. They recognize, encourage and plan to assist any related educational efforts be they private, institutional and/or of government base. Specific tasks proposed by the Alliance include: Formalize the 'Seafood HACCP Alliance' in terns of organization and inter-program communications and cooperation per the educational objectives. (Chrm. Dan Smyly) Develop and integrate existing HACCP materials into a "Core Seafood HACCP Curriculum." This curriculum will he designed to help in training any interested party, including federal, state and local food inspectors, and the seafood industry. Features under consideration are the recommended formats and duration for training sessions and use of combined sessions overlapping regulatory and commercial participation. Species per process specific curricula will he added. (Chrm. Donn Ward)

26. Careers plant or from the processing plant to the food service Worker Prepares salads,sauces, desserts, entrees according to proper preparation methods. http://www.four-h.purdue.edu/foods/Careers Level C frame1.htm

Careers in the Food Industry Listed below are specific careers in the food industry. Under the description are education requirements for that career. If a specific career interests you interview two or three people working in that area. Ask them questions such as: How did you get the job? What's a "typical" day on the job like? Did you go to a college or university? If so, what was your major? How can I get a good headstart on finding out if I'd like to do what you do? Advertising Sepcialist - organizes advertising for print media, coordinates advertising promotions, and is familiar with the food industry. Bachelor's degree in advertising or marketing with knowledge of company and the products they sell. Grocery Store Manager - oversees all grocery store employees, advertising, marketing, and purchases. Advanced training either through the company or have obtained a Bachelor's degree in Management or Human Resources. Food Processing Worker - a person who works in a food processing plant that has a specific role in creating the finished food product.

27. 1997 LCI Annual Meeting And Conference On Animal Production Food Safety Develop new methods, equipment, and systems for production, processing, transportation,and used in the home and in retail, food service, and institutional http://www.animalagriculture.org/Proceedings/1997 Proc/Food Safety A Public Heal

Food Safety – A Public Health Perspective Dr. Michael Blackwell Chief Veterinarian, U.S. Public Health Service Deputy Director, FDA Center for Veterinary Medicine The Problem – Food–borne Illness Estimated 6.5 to 33 million illnesses and up to 9,000 deaths annually Hospital stays estimated at more than $3 billion annually Estimated total costs of food–borne illnesses are $5.6 billion, at a minimum Food product recalls for life threatening bacteria (Class 1) increased from 79 in 1988 to 378 in 1995 The Problem– Food–borne Illness More retail establishments are processing foods on site Vulnerable populations growing in size (e.g., the elderly, immuno-compromised) 25percent of U.S. population will be 65 or older by 2020 Approximately 50-60,000 new cases of HIV/AIDS yearly Today, more than 30 million people are at high risk from foodborne microorganisms The Problem– Food–borne Illness Changing microorganisms Adapting to environments Becoming resistant to traditional control measures Developing pathogenic characteristics Food Safety – Public Health Goal To reduce, to the greatest extent possible, the incidence of food–borne illness

28. Public Service Alliance Of Canada Going Public in Our Communities Public Services Our Right April to the industry’sinspecting processing methods rather than the food Canadians consume http://www.psac.com/issues/privatization/cfia-e.shtml

29. Other Food Safety Sites joint effort of 20 universities and the USDA Agricultural Research service. The Instituteprovides technical advances in food processing methods to assure that http://www.uark.edu/depts/fsc/othersites.html

The Food Safety Consortium Food safety information from government agencies, academic institutions and industrial organizations. Index General information sites Database sites Research methods and new research Research abstracts ... Discussion groups Gen eral information sites U.S. Department of Agriculture USDA Food Safety Research Information Office A database of food safety research projects to the research community and the general public. The site provides detailed information on food safety research projects, spending, and accomplishments by federal agencies, along with links to other important food safety research information. USDA/FDA Foodborne Illness Education Information Center The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers. Center for Food Safety and Applied Nutrition This site is part of the U. S. Food and Drug Administration homepage, it links to other sites such as Foodborne Illness and Bad Bug Book (Foodborne Pathogenic Microorganisms and Natural Toxins); Food Labeling; Nutrition and Dietary Supplement information; Imports, Exports, Inspections and HACCP; Pesticides and Chemical Contaminants; Seafood and Regulatory Fish Encyclopedia. Bad Bug Book This is a handbook from the FDA. It provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. Some technical terms have been linked to the National Library of Medicine's Entrez glossary. Recent articles from Morbidity and Mortality Weekly Reports have been added to selected chapters to update the handbook with information on later outbreaks or incidents of foodborne disease.

30. FOODS ADLIBRA [79] millers, dairies, retailers, food service operators, gourmet food importers, processors andtechnological advances, processing methods, packaging, and http://library.dialog.com/bluesheets/html/bl0079.html

HOME Support Dialog Search Aids Bluesheets ... Search Options Foods Adlibra™ Last Loaded on Web: Thursday, May 27, 2004 Last Update To Bluesheet: March 21, 2003 Bluesheet Contents PDF version File Description Dialog File Data Special Features ... Predefined Format Options File Description [top] Foods Adlibra TM is produced by General Mills' Foods Adlibra Publications. It corresponds to the printed publication Foods Adlibra , which covers over 250 periodicals. Additionally, over 500 highly technical research journals are reviewed for important references, Government publications, the Federal Register , the U.S. Patent Office Official Gazette , and company, university, and association news releases are also scanned for relevant references. The database contains information on food industry developments, including: All new food products introduced since early 1974. Information on every level of food marketing: agribusiness, meat packing, millers, dairies, retailers, food service operators, gourmet food importers, processors, brokers, and equipment suppliers. Major, significant research and technological advances, processing methods, packaging, and patents.

31. IVV Analytics And Measuring Methods development of our own methods (test method of the tests and analytical services weprovide of food Production and food processing Microbiological Investigation http://www.ivv.fhg.de/mainframes/english/service/angebot/dienstleistungen.html

Analytics and measuring methods The Fraunhofer Institute for Process Engineering and Packaging (IVV) provides and develops new test methods and analytical services. These are internationally recognised and comply with the highest requirements and meet the most challenging of needs. We are also involved in the relevant standardisation bodies (DIN, CEN). Extension of our quality management system In order to provide our customers with high quality services we are continually improving the quality of those services and extending our quality management system. A key area of work here is the development of our own methods (test method accreditation). Our test laboratory has been accredited (DIN EN 45001) in the area of Migration Testing since the start of 1996. It is now accredited in accordance with the new standard (DIN EN ISO/IEC 17025). In 1999 the accreditation was extended to cover Biodegradability Tests on Polymeric Materials and Oxygen and Hydrogen Permeability through Sheet Materials, Packagings and Blow Mouldings. In 2001 a number of additional areas were accredited: Analysis of Contaminants in Foods, Polymers and Environmental samples as well as Sensory Analysis of Consumer Products and Foods. Highly qualified personnel and the most modern facilities Our qualified personnel, state-of-the-art analytical equipment and practical approach are just a few of our strengths.

32. Alabama Cooperative Extension System HACCP For The food service Worker; Heart Smart; How to Make Buttermilk; How to MakeChicken Starting a food processing Business Wise methods of Canning Vegetables. http://www.aces.edu/pubs/docs/indexes/hefn.tmpl

Tuesday, June 8, 2004 About ACES County Offices Calendar Publications ... Circular Number Order Diet's Our Thing Good Snacks for You Nutritious Cheese Pie Super Simple Chicken Salad Feeding Baby Baby Formula And Baby Food Breast Feeding Or Bottle Feeding Food Safety Antioxidants and Health Beef Safety: Do It Right Better-Safe-Than-Sorry Food Storage Charts Food and Water Safety When the Power Goes Off ... There's No Place Like Home For Food Safety General Topics Alabama Blueberries Alabama Peaches Alabama Strawberries Be A Good Shopper ... Wise Methods of Canning Vegetables Nutrients B Vitamins and Good Health Carbohydrates Fats And Cholesterol Minerals ... Vitamins Nutrition A Daily Food Guide Altering Recipes For Better Health Be Cool With Strong Bones Food Guide Pyramid ... Egg and Potato Scramble Read The Food Label For Less Fat For More Fiber Stop The Pounds Sports Nutrition for Young Adults 1: Protein 2: Hydration 4: Carbohydrates Trim and Slim II Change Your Behavior To Control Your Weight Fad Diets And Diet Aids Shape Up While You Slim Up The Truth About Weight Control Myths ... Vegetarian Diets Weight Calories And Weight Exercise Fitness 7 Weight Circular Number Order DOT-0103 Nutritious Cheese Pie DOT-0104 Good Snacks for You DOT-0105 Super Simple Chicken Salad HE-0004 Freezing Main Dishes ... HE-0154 Milk Which Do You Buy?

33. Seafood NET act issues, and rapid microbiological methods in support of to be held at the Louisianafood service Expo 2004 at the Ag Center’s food processing Technology http://www.lsuagcenter.com/seafood/activities/extensionprojects/conference.htm

Louisiana Sea Grant College Program SeafoodNET Home Activities: Calendar Extension Projects Research Projects Regulatory News ... LA Sea Grant Extension Personnel Information: HACCP Industries Newsletters Sanitation ... Seafood News For questions, comments or suggestions, please contact the Webmaster 2004 Louisiana Food Processors Conference Conference Summary The conference was also preceded by a legislative commerce committee meeting. Individual food processors presented their testimony of concerns and issues critical to the growth and viability of the food industry in the state to attending senate and representative committee members. The commerce committee members gained insight and awareness to the need of food processing industry support from our state government. This event provided a strong and missing link between our industry, which is so important to the vitality of business and development in our state, and the state legislators who are responsible for support of business and industry development. The general conference included speakers and presentations concerning economics of food processing in the state, alternative retailing opportunities through the QVC network, the biosecurity and food safety act of 2002, food security practices at processing and distribution, process control for the food processing industry, and a presentation of the LSU Ag Center Food Processing and Technology Pilot Plant. In addition to the seafood session, breakout sessions included demand for quality assurance and food labels, an overview of sensory analysis application to the food industry, FSIS requirements on Listeria and E. coli for the red meat and poultry processing industry, bioterrorism act issues, and rapid microbiological methods in support of HACCP.

34. Your Child Nutrition ESource: The Most Cost-effective Disposal Methods In The Ce waste generated in the Central food processing Center (CFPC The disposal methods inuse at the Copyright 2004 American School food service Association Privacy http://www.asfsa.org/childnutrition/research/disposal.asp

Contact ASFSA Search ASFSA.ORG Site Map Log in to ASFSA.ORG ... Research The Most Cost-effective Disposal Methods in the Central Food Processing Center at a School District in the Midwest Seunghee Wie and Carol Shanklin , PhD, RD. Kansas State University, Manhattan, KS The purpose of this study was to determine costs of alternative disposal methods for waste generated in the Central Food Processing Center (CFPC) at a school district in Midwest. Disposal methods used in CFPC at the time of the study were landfill, off-site composting (pilot-tested), and food recovery for food waste. Cardboard boxes were recycled and other packaging wastes were transported to the landfill. Off-site composting and garbage disposal were selected as a feasible and applicable disposal method to be analyzed. Retrospective data collected during a waste characterization study, stopwatch studies, interviews, and data from manufacturer's specification were used to determine cost incurred. The costs of each alternative were evaluated for the 10 ensuing years. Off-site composting and food recovery for food wastes and recycling cardboard boxes and transporting other packaging wastes to landfill was the most cost-effective alternative ($607,633). The disposal methods in use at the time of the study were the most expensive alternative ($682,817). If an effort was made to separate all possible compostable food wastes before putting trash into dumpster for transport to landfill, the district could save approximately $75,000 in waste disposal costs for the next 10-year period.

35. Methods Of Food Preservation methods. Research on food preservation is an ongoing process. The United StatesDepartment of Agriculture, the North Carolina Cooperative Extension service 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. Home Canning Fruits and Vegetables in North Carolina from the Department of Family and Consumer Sciences and North Carolina State University 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.

36. Manufacturing Foods In North Carolina Some testing services are available from food Science NC State food scientists willassist NC will make recommendations on ingredients and processing methods. http://www.ces.ncsu.edu/depts/foodsci/ext/programs/ncfood/faq.html

Developing a Food Business Frequently Asked Questions Who regulates food I would sell? Can I sell food made in my home kitchen? Could I have someone else produce my food for me to sell? Who can help me determine whether I should build a home kitchen, or have a copacker product my product? ... Frequently Asked Questions from The U. S. Food and Drug Administration's, Center for Food Safety and Applied Nutrition's Starting a Food Business Website Who regulates food I would sell? Food products in North Carolina are mainly regulated by two agencies. Prepared and ready-to-eat foods are regulated by county health departments under statewide rules adopted by the Dairy and Food Protection Branch of the NC Division of Environmental Health Services Section. Packaged foods are regulated under the NC Department of Agriculture and Consumer Services . Meat and meat-containing products are regulated by the Meat and Poultry Inspection Division . Packaged foods other than meats are regulated by the Food and Drug Protection Division . Certain seafoods and milk products have separate rules. For a summary of the regulatory agencies see our fact sheet "Who Will Regulate My Food Business?"

37. National Center For Home Food Preservation | Home Home food Preservation methods of home service, U.S. Department of Agriculture (CSREESUSDA) to address food safety concerns for those who practice and teach home food preservation and http://www.uga.edu/nchfp

Home Publications Search Seasonal Tips ... Links How do I? Can Freeze Dry Ferment ... Accessibility About Us The National Center for Home Food Preservation is your 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. more >>> Publications Your place to find current research-based recommendations from the USDA , NCHFP, The University of Georgia Cooperative Extension Service, and other land-grant universities in the Cooperative Extension System. Seasonal Tips Much of Home Food Preservation is related to seasonal harvests so we present topics organized by seasons here. Links Cooperative Extension System state contacts and publications are listed along with commercial suppliers of products. Multimedia NCHFP is developing video, slide, and other creative presentations, including a series on the Basics of Food Preservation. For Educators This section contains information and other resources, such as graphics and slide shows, we hope will be helpful to educators.

38. Consumer Information From USDA:  Listeriosis And Food Safety Tips monocytogenes is killed by cooking or by other heating methods, such as However,readyto-eat food can become contaminated after processing within the http://www.fsis.usda.gov/OA/pubs/lmtips.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Consumer Information From USDA May 1999 Listeriosis and Food Safety Tips What is listeriosis? Listeriosis is an illness caused by eating foods contaminated with a kind of bacteria, often found in soil and water, called Listeria monocytogenes. Bacteria are too small to be seen without a microscope. Most people do not get listeriosis. However, pregnant women and newborns, older adults, and people with weakened immune systems caused by cancer treatments, AIDS, diabetes, kidney disease, etc., are at risk for becoming seriously ill from eating foods that contain Listeria monocytogenes. According to the Centers for Disease Control and Prevention (CDC), an estimated 1,100 people in the United States report serious illness from listeriosis each year. Of those reporting, approximately 25% die as a result of the illness. How do you know if you have listeriosis? Listeriosis has flu-like symptoms, such as fever and chills. Sometimes people have an upset stomach, but not always. If the infection spreads to the nervous system, symptoms such as headache, stiff neck, confusion, loss of balance, or convulsions can occur. While infected pregnant women may experience only mild, flu-like illness, the mother's illness can be transmitted to the fetus through the placenta. This can lead to miscarriage, stillbirth, or serious health problems for her newborn child.

39. Writing Business Plans to read work der structions formulas processing charts to receive verbal structionsas to food der to recommend improvements to work methods procedures Writing http://www.hjventures.com/writing-business-plans.html

Writing Business Plans Business Plan information - Enter your email address to learn more. Planning Your Business Business Planning and Document Preparation - HJ Ventures designs, develops and produces business plans for startups worldwide. Business Plan to maintain physical building grounds of property Writing a Business Plan to Business Plan to maintain physical building grounds of property . Business planning / corporate consultants. Business Plan to maintain production work records Writing a Business Plan to Business Plan to maintain production work records . Business planning / corporate consultants. Business Plan to maintain record of ganization expenses Writing a Business Plan to Business Plan to maintain record of ganization expenses . Business planning / corporate consultants. Business Plan to maintain record of medication equipment dispensed to patient Writing a Business Plan to Business Plan to maintain record of medication equipment dispensed to patient . Business planning / corporate consultants. Business Plan to maintain relationships with agency personnel community ganizations Writing a Business Plan to Business Plan to maintain relationships with agency personnel community ganizations . Business planning / corporate consultants.

40. Food Service Guide food service operations use six basic methods to cook food baking or roasting,deep frying, shallow frying, boiling, steaming, and broiling. http://www.pge.com/biz/rebates/express_efficiency/useful_info/food_service_guide

Skip global navigation. Or skip to navigation for this section (after content) document.write(global_browser_message); in all of PGE.com About Us Careers Customer Service News Rebates Safety Your Business Your Home Food Service Guide The total cost for energy and utility services nationwide was estimated at $10 billion for 1996. Restaurants and other food service facilities are the most intensive energy users in the commercial building sector. Restaurant energy costs typically run between 3 and 6 percent of total operating costs. With profit margins often in the same range, restaurateurs have a lot to gain from energy efficiency. Anything that increases energy efficiency and productivity has a positive effect on profitability. Skip these links to continue with rest of content. Description of the Technology Typical Applications Efficiency Opportunities ... More Information Description of the Technology The food service industry is often divided into institutional and non-institutional food service sectors (Table 1). Institutional food service involves both self-operated and contracted food service facilities in educational, healthcare, employee, correctional, and military establishments. The educational division has two segments; primary and secondary school food service, and college and university food service. Healthcare food service also has two parts: hospitals and nursing homes. Non-institutional food service sells food and beverages to the general public. Typical Display Case Temperatures

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