1. FSIS Food Safety Publications For Consumers A list of food safety publications for consumers by subject and type (title of publication series). food Safety and Inspection service. United States Department of Agriculture Safe Preparation Of meat. Poultry. eggs and Egg Products http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Updated February 25, 2004 Food Safety Publications By Subject Basic Food Safety - Storage, Handling, and Preparation Consumer Advisories and Alerts (Seasonal) Food and Appliance Thermometers Food Science and Technology Foodborne Illnesses In an Emergency (Disaster Assistance) Safe Preparation Of... Meat Poultry Eggs and Egg Products ... Use of FSIS Publications Information presented in FSIS publications or on the FSIS Web site is in the public domain. Featured Items Food Safety During Pregnancy Image Library NAPS Newspaper Features Seasonal Features from the Meat and Poultry Hotline ... Alphabetical Listing of Publications By Title Tips for Users: To locate a publication by keyword, use your browser's "Find" or "Find in page" function. You may also use the Search page on this site. Click the 'up' arrows after each section title to return to the page index. *Note: To read and print a PDF file, you must have the

2. Meal Planning And Preparation Service Resource List involved in school food service. The meat, poultry, fish, vegetables, protein products, cheese, eggs, and legumes. Includes pre/post tests. Math Principles for 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.

3. Deans Foods Distributes fresh eggs and egg products for wholesale, food service and manufacturing sectors; processes and supplies poultry meat to UK and international market; sells layer feed diets. Has recipes and basic egg cooking techniques. http://www.deansfoods.co.uk/

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4. King Food Service King food service, white meat specialists, expert buyer, processor and distributor. Better quality, prices and service since 1945 eggs. Cheese. Catfish More. King food service. Illinois. 7810 http://www.kingfoodservice.com/

Chicken Turkey Seafood Pork ... Catfish King Food Service Illinois 7810 42nd St. W. Rock Island, IL 61201 Phone 309-787-4488 Fax 309-787-4501 Iowa P.O. Box 3953 Davenport, IA 52808-3953 Phone 319-388-5333 www.kingfoodservice.com Email

5. Extend Shelf Life Of Food Fruit, Meat, Eggs, Produce - Reduce Food Prolong food shelf life and reduce food spoilage with air purifiers from Biozone Scientific that use ozone and ultraviolet light. Extend food Shelf Life Reduce food Spoilage. Biozone Scientific® food service Air shelf life of food by destroying spoilage organisms in meats, poultry, eggs, fish, and other fresh http://www.terencenet.com/airpurification/food-shelflife.html

6. Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, NF94-188 This NebFact discusses the food Guide Pyramid, especially concerning the meat, poultry, fish, dry beans, eggs and nut groups. USDA, Human Nutrition Information service. The food Guide Pyramid http://www.ianr.unl.edu/pubs/foods/nf188.htm

Nebraska Cooperative Extension NF94-188 by Harriet Kohn, Extension Nutrition Specialist Previous Category Catalog Order Info The United States Department of Agriculture's Food Guide Pyramid is a food guide for individuals over the age of two. This general nutrition guide encourages Americans to eat a variety of foods from each of the five basic food groups. Foods in each group provide important nutrients, and individuals need to eat foods from each group daily in order to get the necessary amounts of these nutrients. This fact sheet provides a closer look at the Meat, Poultry, Fish, Dry Beans, Eggs and Nut group. The Pyramid recommends two to three servings each day from this group for a total of 5 to 7 ounces. Foods in this group provide protein, niacin, vitamins B6 and B12, iron, phosphorous and zinc. Meat, poultry, fish and egg yolk also provide fat and cholesterol. All of the foods provide calories. The nutrient content varies among the individual foods in this group. It is important to eat a variety of them to get a balanced assortment of nutrients. Alternate to Meats Eggs Dry Beans, peas, nuts and seeds

7. Chefs, Cooks, And Food Preparation Workers and cut vegetables, trim meat, prepare poultry, and perform fast service and quick food preparation. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook 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

8. NRAEF: Illinois Food Service Sanitation Code Information food service Sanitation Code states that if a food service establishment offersany raw or undercooked animal food, such as meat, poultry, eggs or seafood http://www.nraef.org/catalog/il_code_info.asp?flag=lcd&level1_id=5&level2_id=4

9. Food At Business.com ( financials, profile, news ) Company found in meat, Poultry and eggs Pierre foods andmicrowaveable sandwiches for the domestic food service market. http://www.business.com/popular/food

food at Business.com Directory News Jobs Search Tips Help BUSINESS DIRECTORY NEWS JOBS Sponsored Links List Your Site ValuePOS Restaurant Point of Sale Restaurant Point of Sale touchscreen system. Easy to use, Easy to Learn EZ Vend Vending Machines 100% Financing Snack,Hot Cold Beverage,Food,Combos, Bulk vending and Bill Changers Natural Packaging Your food comes from nature. Now so does your packaging. XanGo Juice and Business Opportunity XanGo Juice contains over 40 healthful natural phytoceuticals called Xanthones. Italvegas.com Our Clients Demand the Best.. Suppliying Italian oils, pastas, sauces and spices to the world's top hotels/casinos Evidencia Cold Chain Monitoring Data loggers, temperature recorders and labels for food safety and HACCP compliance. Restaurant Software $695 - Novus POS Fast, simple, affordable restaurant POS software. Nationwide deal opportunities. ENRAY LLC Food market research and industry analysis reports from Food Business Review. Featured Listings Results for food (1-3 of 3) What's this? Listing found in > Food and Beverage Provides in-depth business and public/private company information, including profiles, industry overviews, financials, officers, competitors and news.

10. Food Service United Nations Korea to the Korean forces as well as eggs, apples, tangerines Another source of food isthe United Statesoperated where pork is forbidden, all other meat is first http://www.qmmuseum.lee.army.mil/korea/food_UN_korea.htm

Army Quartermaster Museum - Fort Lee, Virginia Food Service United Nations Korea By LT COL. Coy W. Baldwin, Q.M.C. Quartermaster Review May-June 1953 The primary target of a soldier’s gripes since the start of warfare, has traditionally been "Chow." Today, however, in Korea things are different. Men from a score of nations complain about the country, the dust, their lot in life, but whenever their food appears their troubles are temporarily forgotten. Still more surprising is that old campaigners learn to realize the truth of a saying that has become axiomatic in Korea—"the farther forward, the better the food." But when one considers the items served in all parts of southern Korea, including the front line, it is easy to see why the food is one thing that satisfies the soldier. For instance, he ordinarily gets fresh meets and vegetables, salads, rolls once a day, pastry products several times a week, ice cream at least weekly, and even such items as bananas regularly. The fact that the meals served in Korea are better than any served before under battle conditions in something in which the Quartermaster troops of the Far East Command take great pride. This pride, in turn, results in a conscientiousness that means an ever more efficient operation. It took much effort to achieve the present high standard. Some of the problems encountered and surmounted were unique in military history.

11. Food Service Program - WWII Central meat cutting plants, central pastry shops, central food service Branch disclosedthat food preferences of been decreased 15%, veal 20%, eggs from 30 to http://www.qmmuseum.lee.army.mil/WWII/food_service_program.htm

Army Quartermaster Museum - Fort Lee, Virginia Food Service Program Lt. Col. Ward B. Cleaves, Q.M.C. The Quartermaster Review July-August 1945 The Office of The Quartermaster General, as staff agency of the Army Service Forces, organized a Food Service Program which went into effect on 31 July, 1943. Since that time tremendous strides have been made in food service. Soldiers today are much better fed. Waste has been reduced at least fifty per cent. Hundreds of progressive ideas have been put into effect and have saved millions of dollars. How was this done? Its actual accomplishment rests upon constant attention to training and supervision. Trained, qualified personnel, supplemented by supervisory assistance, is the heart of the program. Capable officer and non-commissioned-officer technicians from the Office of The Quartermaster General; from the offices of the Directors of Food Service in Service Commands; from the many Army-operated schools for bakers and cooks, and leading civilians in the food industry-men with years of food experience, who have been appointed as civilian consultants to the Secretary of War-have done much to make food service a vital force. Maintaining high standards of food service in Army messes is their never-ending job.

12. FSAI - Food Safety Authority Of Ireland in a number of foodstuffs, notably meat, fish, eggs Battery, FreeRange, Barn andOrganic eggs - March 2004 borne illness occur in the food service sector, and http://www.fsai.ie/

Home Search FSAI website: Advanced Search About FSAI News Publications ... FSAI Subscriptions Our Mission Food Safety Training for the Chinese Food Sector The Food Safety Authority of Ireland (FSAI) has just launched the first food safety training programme specifically tailored to the needs of Ireland 's Chinese food sector, which comprises almost 6,000 restaurants and takeaways. The programme, entitled Food Safety Training for Management in the Chinese Food Sector , is available in English and Chinese and will ensure that management in the Chinese food sector have access to food safety training that is specific to their work practices. Since the FSAI first started serving enforcement orders in 2001, the Chinese food sector has consistently received 1 in 6 of all Closure Orders. It is hoped that this new programme will ultimately reduce the high number of enforcement orders being served on the sector due to breaches of food safety legislation. Pictured at the launch are (l-r): Katie Wong, Albert Wong, Sadhbh Quinn and Janice Lau. See further information on the food safety training programme for the Chinese food sector See Press Release: Chinese Food Safety on the Menu for Consumer Health For further information, contact Kathryn Connolly at

13. The University Of Tennessee Extension Supermarket Sense News Featuring the Milk, Yogurt and Cheese Group and meat, Poultry,Fish, Dry Cooking with eggs to Stretch Your food Dollars (SP 286 http://www.utextension.utk.edu/publications/food/default.asp

University Links About the University Academic Programs Administration Libraries Research Support UT The University System A-Z Index WebMail Dept. Directory Select type of search People Search Campus Search System Search Extension Home Local Offices People Search Extension Administration ... Related Links In addition to the publications on this Web site, many other materials are available in printed form. Please contact your county Extension office for additional publications. Click here to download the latest version of the Reader. Publication Areas Related to Food and Food Safety: Food/Nutrition Publications for Children Food Safety Supermarket Sense News: Featuring the Bread, Cereal, Rice and Pasta Group (SP522-A) Supermarket Sense News: Featuring the Fruit and the Vegetable Group (SP522-B) Supermarket Sense News: Featuring the Milk, Yogurt and Cheese Group and Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group (SP522-C) Dairy Foods: Cutting the Fat, Keeping the Calcium

14. DuPage Safe Food: Consumer Advisory CODE 750.110.k), if a food service establishment offers any raw or undercookedanimal food, such as meat, poultry, eggs or seafood (including shellfish), in http://www.dupagehealth.org/safefood/industry/fs/advisory.asp

Consumer Advisory Home Page Consumer Pages Industry Pages About DuPage ... Yellowjacket Alert According to the DuPage County Food Service Sanitation Code Service Sanitation Code ( 77 ILL. ADM. CODE 750.110.k ), if a food service establishment offers any raw or under-cooked animal food, such as meat, poultry, eggs or seafood (including shellfish), in ready-to-eat form or offers any ready-to-eat food containing animal food as a raw ingredient, the food service establishment operator shall advise consumers of the presence of such raw or under-cooked animal food and advise consumers of the increased health risk of eating such foods in raw or under-cooked form, especially for certain populations. The consumer advisory may be in the form of a brochure, menu advisory, label statement, table tent, placard or other written notification that is visible to patrons. Contact the DuPage County Health Department for a copy of their 8.5"x5.5" consumer advisory. The DuPage County Health Department consumer advisory states: The DuPage County Health Department advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age four, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness. If you have questions, contact your physician or the DuPage County Health Department at 630-682-7979, extension 7046 or www.dupagehealth.org/safefood.

15. Meat, Poultry, Fish, Dry Beans, Eggs And Nuts Egg whites contain no cholesterol and can be used group (23 servings) and the meatand bean Cooperative Extension service, Institute of food and Agricultural http://edis.ifas.ufl.edu/BODY_HE940

Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Glenda L. Warren Eat 2-3 servings every day. Choose lean meat, poultry without skin, fish, and dry beans and peas often. What counts as one serving? 2 to 3 ounces of cooked lean meat, poultry, or fish count as one serving. 1/2 cup of cooked dry beans or 1 egg counts as one ounce of lean meat. 2 tablespoons of peanut butter or 1/3 cup of nuts count as one ounce of meat. Getting enough food from this food group is not a problem for most people. People only need two to three servings daily, totaling 5 to 7 ounces of lean, cooked meat to get their needed protein. Meat, poultry, and fish supply protein, B vitamins, iron, and zinc. The other foods in this group - dry beans, eggs, and nuts are similar to meats in providing protein and most vitamins and minerals. The Food Guide Pyramid suggests 2 to 3 servings each day of foods from this group. The total amount of these servings should be the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish per day. Eight Tips for Selecting and Serving Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts:

16. Food Standards Australia New Zealand for Applicants Information for Submitters Information service Listeria Media FactSheets Australia New Zealand food Standards Code. meat, eggs and Fish. http://www.foodstandards.gov.au/mediareleasespublications/factsheets/industryfac

Quick Links Acrylamide and food (May 2003) ANZFA Annual Report Applications Assistance for Industry Australian Total Diet Survey BSE (Mad Cow's Disease) Documents for public consultation Employment / Recruitment Facts Sheets Food Additives and labels guide Food Labelling Poster [PDF] Food Safety Fact Sheets Food Safety Standards (Australia) Food Standards News Food Surveillance Newletter Gazette Notices GM Foods Information Circulars Information for Applicants Information for Submitters Information Service Listeria Media Releases Model food bill Nutrition Panel Calculator (NPC) Primary Production Standards Proposals Publications Purchasing the Code and User Guides Safe Food Australia (2nd Edition) Technical Series Reports Tenders Updates User Guides Workplan FSANZ Home About Us Food Standards Code Standards Development ... Industry Fact Sheets - FSC Fact Sheets - Australia New Zealand Food Standards Code Meat, Eggs and Fish Chapter 2 of the joint Australia New Zealand Food Standards Code contains food product standards for specific foods and ingredients. The product standards in the new Code are less prescriptive for most foods than existing food standards and therefore offer greater flexibility for food manufacturers. Food product standards have been maintained or strengthened where they are required for health and safety reasons or to minimise deceptive practices relating to food . Chapter 1 of the joint Code details information required on labels. This includes a range of new mandatory food labelling requirements that are explained in separate fact sheets. Together, the standards in the joint Code will provide a wider variety of food products and more information about food both in Australia and New Zealand.

17. Postgraduate Medicine: Patient Notes: Food-borne Illness t eat (or let the kids eat) raw meat, seafood, poultry, eggs, and homemade gathering,after eating at a restaurant or other food service facility, or http://www.postgradmed.com/issues/1999/08_99/pn_food.htm

Patient Notes Food-borne illness VOL 106 / NO 2 / AUGUST 1999 / POSTGRADUATE MEDICINE The United States has one of the safest food supplies in the world. And yet we often hear about illnesses caused by food. The fact is that bacteria surviveand sometimes thrivedespite the best controls available. Food can meet up with bacteria anytime and anyplace. What can we do to reduce the risks? Bacteria exist everywhere and can be quickly moved from one source to another. Raw meat, poultry, seafood, and eggs are easy targets, along with berries, lettuce, sprouts, and other produce. Even safely cooked, ready-to-eat foods can become cross-contaminated with bacteria transferred from one food to another, from hands, countertops, sneezes, and coughs, among many other sources. What are the symptoms? Food-borne illness often shows up as a flulike sickness, with nausea, vomiting, diarrhea, or fever. It is not unusual for the symptoms to occur 24 hours or longer after eating. One illness that has attracted a great deal of attention lately, Listeria monocytogenes infection, can occur anywhere from 12 hours to 3 weeks after eating contaminated food.

18. Miller's Hot Dogs: Food Service Vendors Brand eggs Cotati (707) 7954489 Ed Jones Suisun (707) 864-8616 Mike Hudson Petaluma(707) 763-7388 Ritz food service Santa Rosa (707) 545-4540 Santa Rosa meat http://www.millerhotdogs.com/millerfoodservice.htm

Fine Restaurants and Hotels depend on top quality products, that's why they serve Miller's Brand. The following is a list of Food Service Companies and Distrubutors which carry Miller's Brand. Miller Food Service Product List PDF Food Service Distributor List Modesto (209) 526-3922 Major Sysco Modesto (209) 527-7700 Stockton (209) 948-1814 Gold Star Foods Los Angeles (213) 589-3377 Joseph Martin Dist. San Jose (408) 432-1400 Ledyard Santa Cruz (408) 462-4400 D. Herts San Francisco (415) 892-6217 Del Monte San Francisco (415) 896-1760 Allied Food Sales Oakland (510) 763-6200 Allied Meats San Leandro (510) 276-7700 Oakland (510) 251-9344 Columbus Hayward (510) 429-4920 Del Monte Oakland (510) 465-2400 Manna Foods Oakland (510) 654-9782 Pringle Meats Oakland (510) 893-7400 Sysco of San Francisco Fremont (510) 226-3000 Boone's Wholesale Redding (530) 241-4633 Country Cure Placerville (530) 621-1880 Chico (530) 343-7953 The Danielson Co.

19. Waste Reduction Tips For Food Service Use vegetable and meat trimmings for soup stock Buy shelfstable food supplies inbulk when sales volume Consider buying shelled eggs in bulk, if your egg usage http://www.deq.state.or.us/wmc/solwaste/cwrc/wrstrategy/food.html

Setting up a Program Educate and Promote Recognition and Funding Success Stories ... Waste Reduction Tips Waste Reduction Tips for Food Service Waste Prevention Recycling Composting Waste Prevention General Use cloth towels for cleaning, rather than the paper equivalents. Use reusable coasters (or nothing at all) instead of paper napkins when serving beverages from the bar. Use reusable table linen and dinnerware. Buy thinner straws to limit plastic waste. Use paper carry-out containers so that they may be composted. For Office Waste Prevention Tips see: General Tips Food Preparation and Storage Reuse leftover foods that have been stored at proper temperature within two days of preparation to prevent waste due to spoilage. Consider buying your lettuce precut during those times of the year when the precut cost is equal to (or less than) the cost of the bulk product to cut down on employee waste during handling, washing and prepping.

20. Arizona Recipes-@-Your-Service > Food/Cooking On The Web Newsroom and two tablespoons orange juice concentrate and add to meat butter, the firstcup of sugar, eggs, sour cream and vanilla in a food processor with a http://azreporter.thewebnewsroom.com/recipes/arizona/

arizona recipes-@-your-service the web newsroom azreporter.com Daily Buzz Recipe Directory Recipe Links ... Recipes-@-Your-Service Arizona Recipes Recipes Home Page Arizona Recipes The Fresh Foodie Recipe Directory ... Submit A Recipe arizona: recipes-@-your-service An Arizona Recipe for Your Cooking Pleasure Updated: Saturday, November 29, 2003; 0:00 p.m. MST Click Here to Subscribe to Our Fresh Foodie Newsletter ARIZONA RECIPES Source: Golden West Publishers Cook Books SON-OF-A-GUN STEW Source: Billy the Kid Cook Book Cut the meat into chunks small enough to fit in your crockpot. Place the bay leaves, parsley, garlic, onion flakes and Worcestershire on top of the meat. Mix the instant beef stock with a cup of hot water and pour over the meat, or use the beef broth and pour over the meat... click here for full recipe Saturday, February 23, 2002 HONEY COOKIES Source: Arizona State Fair Blue Ribbon Recipes Gently blend dry ingredients. With pastry blender cut cold, firm butter and shortening into dry ingredients until mixture looks like fine cornmeal. Add cold milk, a little at a time, over different parts of mixture, tossing quickly with a fork until all particles cling together when pressure is used... click here for full recipe Sunday, February 17, 2002

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