21. CNN: In-Depth Food - Meat Nutritional Comparison of eggs. eggs A Time Warner Company All Rights Reserved. Termsunder which this service is provided to you. Read our privacy guidelines. http://www.cnn.com/HEALTH/indepth.food/meat/compare.eggs.html

COMMUNITY Message Boards Chat Feedback SITE SOURCES Contents Help! Search CNN Networks SPECIALS Quick News Almanac Video Vault News Quiz Nutritional Comparison of Eggs EGGS: ITEM SERVING CALOR. FAT SAT. FAT CHOLEST. ... SOD. RAW 1 lg.(50g) RAW, WHITE 1 lg.(33.5g) RAW, YOLK 1 lg.(16.5g) FRIED 1 lg.(46g) HARD-BOILED 1 lg.(50g) POACHED 1 lg.(50g) SCRAMBLED 1 lg.(61g) ITEM SERVING CALOR. FAT SAT. FAT CHOLEST. ... SOD. EGGNOG 1 cup DUCK, RAW GOOSE, RAW QUAIL, RAW TURKEY, RAW Source: USDA - Nutrient Data Lab (Sept. 1996) - all data rounded to nearest 0.5 Main Meat Page Beef Pork Poultry ... You said it... A Time Warner Company Terms under which this service is provided to you. Read our privacy guidelines.

22. Readings/Handouts Potentially Hazardous foods Study Questions Potentially Hazardous foods meat, Poultry,eggs, etc 17. 2/13/04, food Storage, Preparation and service Study http://depts.washington.edu/envh441/Readings.html

Homepage Course Syllabus Course Schedule Page contents: Assignments Winter Quarter 2004 Required Readings and Handout Assignments Lesson Date Handout / Title Class Schedule Syllabus Handout Schedule The Bad Bug Book contents pages Textbook errata sheet Problems Associated with Food Protection Current Developments in Food Protection Mission: Food Protection Agencies Agencies Involved in Food Protection Study Questions: Agencies and Organizations Food Spoilage and Preservation Preservation Study Questions: Food Spoilage Foodborne Disease Surveillance and Reporting MMWR Foodborne Outbreaks Surveillance: 1988-1992 Study Questions: Foodborne Disease Definition and Surveillance Study Questions: Foodborne Disease Outbreaks Oral Presentation Topic Signup List Field Trip Preference List Outbreak du Jour Study Questions: Poisonous Plants, Animals and Shellfish Parasites and Viruses in Food: Food as a Vehicle Study Questions: Parasites, Viruses and Other Pathogens

23. Meat And Poultry Online Product Showcase - Gizzard Harvesters, Halving Machines, and manufactures a variety of collapsible plastic containers for shipping produce,eggs, meat poultry, and general merchandise to food service and retail http://www.meatandpoultryonline.com/content/productshowcase/

Home Buy Online Sell Online Services ... Tools Search: Tips Products Suppliers Categories Articles Downloads Buyer's Guide List Suppliers Product Showcase Market Research Reports ... Help Product Showcase Product Listing Request free information on each product by checking the appropriate box and clicking Request Information at the bottom of the page. You may click on the small product photo to see a larger picture as well as a more detailed description. Hands Off Packaging: Interleaving And Stacking Party Tray Setup By: Packaging Progressions Inc. To reduce the potential for contamination caused by hand interleaving and stacking, Packaging Progressions offers meat and poultry processors stainless steel interleaving machines and modular stackers.... iPC Series Portable Bench Scale By: Rice Lake Weighing Systems iPC Series Portable Bench Scale... Load Cells By: Rice Lake Weighing Systems Tough, Accurate Load Cells Plus the Best Customer Service in the Industry! 520 Digital Weight Indicator By: Rice Lake Weighing Systems Digital Weight Indicator BenchMark Series Medium- to High-Capacity Bench Scales By: Rice Lake Weighing Systems Medium-to-High Capacity Bench Scales IQ plus® 2100 Digital Bench Scale By: Rice Lake Weighing Systems Digital Bench Scale By: Rice Lake Weighing Systems Rice Lake Weighing Systems is the premier supplier of precision test weights, mass standards and calibration services to laboratories, government agencies, and industry throughout the world....

24. Div. Of Health - Services - Environmental Health - Temporary Food Stands fraternal, youth or patriotic organizations, service clubs and hazardous food isAny food that consists in or milk or milk products, eggs, meat, poultry, fish http://www.co.kenosha.wi.us/DHS/Divisions/Health/Services/EnvironmentalHealth/En

Kenosha County, Wisconsin - Division of Health Features Clinic Information WIC Newsletter Apr/May Now Available HUD Lead Program EPA Ozone Conditions Safety Tips Temporary Food Stands SPECIAL EVENT FOOD ESTABLISHMENT GUIDELINES Quick jump Introduction A special event food service establishment is... Permits Potentially Hazardous Food ... Checklist for Temporary Food Establishments INTRODUCTION The following guidelines have been developed to provide an educational approach on how to reduce the risk of food borne illness incidents at temporary food service events in Kenosha County. These guidelines comply with the standards set by the Wisconsin Division of Public Health and the Kenosha county food ordinances. Because these guidelines do not cover every situation, additional requirements may be necessary to impose requirements beyond those stated in this booklet in order to protect the public health. A special event food service establishment is A food service establishment that prepares or serves meals at a fixed location for a period of no more than 14 consecutive days, in conjunction with a single event such as a fair, carnival, circus, public exhibition, anniversary sale or occasional sales promotion.

25. Canadian Food Inspection Agency - Index - Food Safety Animal Products Dairy; eggs and Egg Products; Fish and Seafood; Honey; meat andPoultry. Restaurant and food service Inspection Restaurant and food service http://www.inspection.gc.ca/english/index/fssae.shtml

datestamp='2003-04-20' Quick Pick By Commodity / Key Topic Animal health Biotechnology Dairy Eggs Employment Opportunities Feeds Fertilizers Fish and Seafood Food Recalls Forestry Fresh Fruits and Vegetables Grains Honey Horticulture Meat Hygiene Pet Imports Plant Biosafety Plant Breeder's Rights Potatoes Processed Products Publications Retail Food/Labelling Seeds Variety Registration Veterinary Biologics Key CFIA Groups Food Safety Directorate Bureau of Food Safety and Consumer Protection Food Safety Risk Analysis Office of Food Safety and Recall ... Fish, Seafood and Production Division Food of Animal Origin Division Dairy Eggs and Processed Egg Products Honey Livestock and Meat Processing Food of Plant Origin Division Fresh Products Processed Products Science Branch Labs - Food Search the CFIA site: Search tips Consumer Centre Food Recalls / Allergy Alerts Food Safety Commodities Animal Products Dairy Eggs and Egg Products Fish and Seafood Honey ... Meat and Poultry Plant Products Fresh Fruit and Vegetables Processed Products Consumer Information Biotechnology Fact Sheets Frequently Asked Questions Labelling Food Facts Causes of Food Borne Illness Food Safety and You Food Safety Tips and Facts Specific Products / Risks Food Recalls / Allergy Alerts Index of Food Recalls Labelling of Foods Causing Allergies and Sensitivities Restaurant and Food Service Inspection Restaurant and Food Service Inspection in Canada HACCP Food Safety Enhancement Program HACCP Curriculum Guidelines Implementation Manual List of HACCP/FSEP Recognized Establishments HACCP Generic Models ... Proposed Mandatory FSEP Implementation On-Farm Food Safety Recognition Program

26. PETA :: Media Center :: Factsheets (2)food Safety and Inspection service, “meat and Poultry (4)Karen Davis, PhD.,“Free Range Poultry and eggs,” United Poultry Concerns, Inc., 11 Feb. http://www.peta.org/factsheet/files/FactsheetDisplay.asp?ID=96

27. FDA/CFSAN - Evaluation And Definition Of Potentially Hazardous Foods - Appendix of milk or milk products, eggs, meat, poultry, fish the safety of potentially hazardousfood are stated the storage, preparation, display, and service of food http://vm.cfsan.fda.gov/~comm/ift4-aa.html

FDA Home Page CFSAN Home Search/Subject Index Help December 31, 2001 Evaluation and Definition of Potentially Hazardous Foods Table of Contents Appendix A Development of the Definition of "Potentially Hazardous Foods" U.S. Public Health Service. An Ordinance Regulating Food and Drink Establishments U.S. Public Health Service. Ordinance and Code Regulating Eating and Drinking Establishments (March 1938). Item 13 (Refrigeration) is retained. A scientific explanation of the "public-health reason" that perishable foods need to be kept cold (because there is a danger of pathogenic bacteria entering food and causing disease) is added along with a "code" for "satisfactory compliance." U.S. Public Health Service. Ordinance and Code Regulating Eating and Drinking Establishments heat as a deterrent (that is, keeping food warm) and is specifically includes "cream-filled pastries." U.S. Public Health Service. Ordinance and Code Regulating Eating and Drinking Establishments (1943; PHS Publication No. 37). Item 13 (Refrigeration) is retained. This item includes not only microorganisms but also their toxins as public health concerns. The regulation specifically includes custard- and cream-filled pastries, milk and milk products, egg products, meat, fish, shellfish, gravy, poultry stuffing, and sauces, dressings, and salads containing meat, fish, eggs, milk, or milk products. U.S. Public Health Service.

28. The University Of Tennessee Agricultural Extension Service meat products (including hams, sausage, soups, stews, pizzas, and egg mix, driedegg powder, and liquid eggs). these services is called, the food and Safety http://fcs.tennessee.edu/fnh/fdsafe/protect.htm

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 FCS Home Our Mission Programs Family Economics Human Development 2004 Initiatives HOT Topics Homeland Security Obesity Publications Faculty and Staff ... Nutrition and Food Safety Topics Who is Protecting Your Food? Our food supply is protected by several government agencies, industry and professional organizations and associations. Government At the federal level, the US Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have food safety responsibilities. USDA The USDA is responsible for inspection and quality grading of: Meats Meat products (including hams, sausage, soups, stews, pizzas, and frozen dinners) Poultry Dairy products Eggs Eggs products (dried egg yolks, scrambled egg mix, dried egg powder, and liquid eggs) The agency within the USDA that provides these services is called, the

29. Home The food Safety and Inspection service (FSIS) is the public health ensuring thatthe nation s commercial supply of meat, poultry, and egg products is http://www.fsis.usda.gov/index.asp

Information For... Educators Researchers Businesses Constituent Groups FSIS Employees You are here: Home Canadian Imports, Sep 1, 2003 - Apr 30, 2004 (PDF Only) FSIS data on fresh and processed beef and veal products. Nation Kicks Off 2004 Grilling Season (May 26) Follow simple steps for safe grilling. This booklet tells you what you need to know as a consumer about protecting our Nation's supply of meat, poultry, and egg products against intentional and unintentional contamination. Barbecue Food Safety Fact Sheet PDF Use these simple guidelines for grilling food safely. Bovine Spongiform Encephalopathy (BSE) News, risk assessment results, and resources related to BSE, including the recently released preliminary regulatory impact analysis. Keeping Food Safe During an Emergency PDF A weather-related power outage could jeopardize the safety of your food. Learn what to do before summer storms strike! View Archived FSIS Web Site Ask a Food Safety Question Locate an FSIS Office ... Export or Import Meat, Poultry or Egg Products To view PDF files you must have Adobe Acrobat Reader installed on your computer.

30. RSPCA || News Labeled meat, eggs and dairy products assuring the product has come from animals reared, transported and slaughtered in accordance with welfare standards compiled by the RSPCA, which also monitors the program. Includes product availability. UK. http://www.rspca.org.uk/content/freedom_food.html

Campaigns - Welfare bill - Exotics - Chickens - Laying hens - Fireworks - Fox-hunting - Live transport - Primates - Elephants - Lab dogs - Pigs - Whales - Tortoises - Porpoises - WTO rules - Dog/cat meat - Tourism - Rubbish kills Animal Care - Cats - Dogs - Donkeys - Ferrets - Fish - Gerbils - Goats - Guinea pigs - Hamsters - Rabbits - Rats and mice - Reptiles - Stick insects Legal Privacy Help Contact ... My RSPCA News - Outdated law allows animals to suffer Current legislation is hampering the prevention of animal cruelty and must be urgently updated to ensure owners are legally obliged to care for their pets properly, according to new figures released by the RSPCA. In a bid to prevent animal suffering, the RSPCA has introduced a new welfare assessment scheme to deliver written guidance where owners are failing to meet the needs of their pets. Of 2,661 people who received this advice in the scheme's first year (1 June 2003 - 31 May 2004), 315 went on to ignore it and, without breaking the law, continued to neglect their pets. Terra the female terrier-cross (pictured above) lived in squalid conditions for six months while her owners ignored RSPCA advice. Eventually she became heavily infested with fleas and lice and suffered a large growth on her rear. Her owners were successfully prosecuted.

31. Welcome To Natural Dog Food Web Site Information on feeding your dogs a natural diet of grains, vegetables, and cooked meat and eggs. http://www.naturaldogfood.com/

32. Food Standards Agency - Meat Hygiene Service More. meat Hygiene service performance targets 2004/05 published Performance targetsfor the meat Hygiene service (MHS) were agreed by the food Standards Agency http://www.foodstandards.gov.uk/enforcement/meathyg/mhservice/

Text Only Homepage Enforcement Meat hygiene Meat Hygiene Service Home News Centre Diet and Health Safety ... SMS Text Alerts Meat Hygiene Service The Meat Hygiene Service (MHS) is an Executive Agency of the Food Standards Agency. It was first established as an Executive Agency of the Ministry of Agriculture Fisheries and Food (now part of the Department for Environment, Food and Rural Affairs) on 1 April 1995 when it took over meat inspection duties from some 300 local authorities. An independent enforcement agency Operating in England, Scotland and Wales, the MHS provides: a single independent enforcement agency - applying consistent standards, and providing consistent inspection and enforcement services an agency accountable to the Food Standards Agency and to Parliament via Health Ministers for a service essential to protect public health and animal welfare at slaughter, and promote consumer confidence a unified inspection service under veterinary supervision acceptable to European Union and third country trading partners a transparent national basis for meat inspection charges a single agency best placed to manage changes/developments in meat inspection and risk management The full address of the MHS is: Meat Hygiene Service Kings Pool Peasholme Green York YO1 7PR Enquiries about the Meat Hygiene Service email us: mhsenquire@foodstandards.gsi.gov.uk

33. Food Standards Agency - Meat Hygiene Service Guidance And Contacts Homepage Enforcement meat hygiene meat Hygieneservice meat Hygiene service guidance and contacts, http://www.foodstandards.gov.uk/enforcement/meathyg/mhservice/operationalguidanc

Text Only Homepage Enforcement Meat hygiene ... Meat Hygiene Service Meat Hygiene Service guidance and contacts Home News Centre Diet and Health Safety ... Email updates Printer friendly Text only Meat Hygiene Service guidance and contacts Tuesday, 16 October 2001 MHS operational guidance Contacting the MHS MHS contacts by subject MHS operational guidance An MHS Operations Manual is available in every major or strategically located premises. The Manual is a key working control document used by MHS staff. It provides an accessible source of guidance, information, instruction and advice on good practice as well as national statutory requirements. The manual also ensures that consistent MHS services are provided across Great Britain. The Manual is kept up to date by frequent amendments as legislation changes, and as new scientific information becomes available. It plays an essential role in facilitating quality assurance for the MHS. Contacting the MHS MHS Head Office Meat Hygiene Service Kings Pool Peasholme Green York YO1 7PR Tel: 01904 455501 Fax: 01904 455502 Chief Executive: Chris Lawson Director of Operations: Michael Greaves MHS North Region Meat Hygiene Service, Kings Pool, Peasholme Green York YO1 7PR

34. CNN Food Central - Meat, Eggs And Cheese: Protein Diets Remain Popular - Septemb CNN http://www.cnn.com/FOOD/news/9909/07/protein.diets/index.html

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35. Food Safety For Temporary Food Service Establishments, NF 92-57 Cook ground meats, poultry, fish, and eggs thoroughly. Home canned foods shouldnot be used for temporary food service events. Transporting food. http://ianrpubs.unl.edu/foods/nf57.htm

Nebraska Cooperative Extension NF92-57 Food Safety for Temporary Food Service Establishments Julie A. Albrecht, Extension Food Specialist Previous Category Catalog Order Info Food stands, bake sales, bazaars and other food sales provide good opportunities for organizations to raise money, but the food you prepare and offer for sale must be safe for the consumer. When customers buy food, they have the right to expect that it will be safe and wholesome. If customers are unhappy with the products they purchase from you, they will not be back. Word-of-mouth advertisement from a bad experience may hurt future business. Sponsoring organizations are responsible for the safety of the food products they offer for sale. The Nebraska Food Service Code has rules for Temporary Food Service Establishments. Food stands, bake sales, bazaars, and community suppers could be inspected by the Department of Agriculture or Department of Health under this ruling. Bake sales and church/community suppers are not routinely inspected, but commercial food stands at county fairs and other events are. If complaints are made or if a reported illness results from food sold at an event, inspection and/or investigation may result. A "Temporary Food Service Establishment" is defined as a food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration. If your food sale event extends beyond this definition, your event and facilities will be regulated by the appropriate agency (either the Nebraska Department of Agriculture or your local health department).

36. Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, NF94-188 Cooked pork center loin, lean, 1 ounce, 3, 1, 22, 60. Cooked chicken breast meat,1 ounce, 1, trace, 24, 45. Cooked egg, 1 large, 5, 2, 213, 75. The food Guide Pyramid. http://ianrpubs.unl.edu/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

37. Food Safety of raw poultry and meats from other foods in your soapy water after contact withraw poultry, meats and eggs. After wiping up raw poultry or meat juices and http://www.kraftfoods.com/kf/HealthyLiving/articles/foodfocus.htm

Store your favorite recipes for FREE! Sign in About Kraft Shop Kraft Contact Us ... Sign in/Join Search Kraft: Recipe Search Recipe Connection Cooking School Healthy Living ... Product Info Enter ingredients or recipe title: document.writeln(tempWriteR0); OR Search by meal occasion document.writeln(tempWriteR1); and recipe type Advanced Recipe Search Recipe Category List mmInitialize(document.frmRecipeByType, document.frmRecipeByType.cboMain, document.frmRecipeByType.cboSecond, 'Select one', 'Select one', 'true', '', ''); Get FREE ideas and recipes e-mailed to you each week! Food Focus F ollow these safety tips for handling poultry, meats, eggs, and fresh fruits and vegetables, and you're on your way to safer home cooking! But first, check out the guidelines below for general safety information: General Food Safety Rules Chicken Safety Meat Safety Egg Safety General Food Safety Rules Place poultry, meats and eggs in your grocery cart last to prevent them from warming up as you shop. Separate packages of raw poultry and meats from other foods in your cart to prevent contamination from any leaking juices.

38. Meat And Poultry Online: Digital Marketplace For The Food Processing And Manufac Looking for professional meat presses, patty formers, grinders, or the expert advice of meat and Poultry Online, the problems in the meat, poultry and food service industries http://www.meatandpoultryonline.com/

HOME Buy Online Sell Online Services Jobs ... Free Newsletter Search: Tips Products Suppliers Categories Articles Downloads Buy Online Buyer's Guide Product Showcase Market Research Reports ... Help Welcome to Meat and Poultry Online Looking for professional meat presses, patty formers, grinders, or tenderizers? Want to investigate new carving or slicing technologies? Searching for advancements made in carcass sterilization or salmonella control? Need to identify and select suppliers ? Then you need the expert advice of Meat and Poultry Online, the premier sourcing site for the meat and poultry industry. In addition, keep up with the latest information in the meat and poultry community through: FREE Newsletters FREE Job Search FREE Trade Publications FREE Consultant Locator Featured Products Flexible Gear Couplings A line of bored-to-order flexible gear couplings in 14 basic sizes is available Get more info! TempDot Time-Temperature Indicator The new TempDot is a low-cost time/temperature label that indicates the time period of up to 60 minutes that a product has been exposed above the threshold temperature. When the temperature exceeds the threshold a color change begins, but if the temperature falls under the threshold, the color change will stop. This shows the cumulative time of exposure, important for many QA applications. Get more info!

39. Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs And Nut Group Extension. Path Home Education food and Nutrition Information food GuidePyramid meat, Poultry, Fish, Dry Beans, eggs Nut Group. http://www.healthgoods.com/Education/Nutrition_Information/Food_Groups/food_guid

Customer Service 1.888.666.7761 M-F 8am-5pm EST info@healthgoods.com Site Search Search Options Find Products Find Information by Harriet Kohn, Extension Nutrition Specialist 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 use occasionally as a substitute for meat. The American Heart Association suggests limiting the intake of egg yolks to 4 a week because they are high in cholesterol.

40. Natural Pet Food: Raw Meat Diets For Dogs And Cats. The food Safety and Inspection service (FSIS) is the USDA agency responsiblefor insuring that meat, poultry and egg products are safe, wholesome, and http://www.naturalpetfood.com/whyfeed.html

NaturalPetFood.com NaturalPetFood.com WHY FEED A COMMERCIALLY PREPARED RAW MEAT DIET? This is a good question when one considers that the feeding of dry pet food from a bag just can't get any more convenient. Plus there are so many really cheap dry foods that say Complete and Balanced on the label...why not pick up a 50 pound bag of dry for $8.75? And somehow it doesn't seem to get stale, either. But are these three parameters (cheap, convenient and preserved) reasonable factors upon which to make such an important decision as the nourishment of our pet dogs and cats? Cheap, convenient and preserved may actually be unfavorable attributes... Should conscientious parents feed their children bags of corn chips and boxes of cereal simply because these foods are convenient, cheap and preserved? And Complete and Balanced written on a bag of pet food tells you absolutely nothing about the real quality of the ingredients. It simply means that if the pet eats a specific amount of the food the contents will keep a pet alive for a period of time. And price...should a pet owner make health-impacting decisions based solely on the fact that the food is inexpensive? There is a reason those corn-based dry foods are so cheap. Take a look at the price per pound of a bag of corn... not much different from that generic bag of pet food, is it?

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