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Fruits & Vegetables Food Service: more books (100)

La percee des legumes refrigeres ouvre un marche nouveau pour les ingredients a surgelation individuelle.(En Manchette Dans Ce Numero): An article from: Quick Frozen Foods International
On the foodservice front: providing real solutions for end users.: An article from: Quick Frozen Foods International
Ask your public refrigerated warehouseman - what are you doing for me next?: An article from: Frozen Food Digest by Raymond C. Wheaton, 1992-10-01
GRAPEVINE: News About People.(Brief Article): An article from: Food & Drink Weekly
GRAPEVINE: News About People.: An article from: Food & Drink Weekly
The Miracle Foods Cookbook: Easy, Low-Cost Recipes and Menus with Antioxidant-Rich Vegetables and Fruits that Help You Lose Weight, Fight Disease, and Slow the Aging Process by M. J. Smith, 1995-02-24
Strategies for Eating Raw Foods on a Budget: (Chapter 4) Change Where You Buy Food? by Brandi Rollins, 2010-09-01
Refrigeration engineers focusing on energy efficiency, design improvements: new systems, new components, plus dedicated repair service keep systems humming.(Manufacturers' ... from: Quick Frozen Foods International
Grow Your Own Food (Gardening)
Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas: Technical Manual (Fao Agricultural Services Bulletin,)
Leveraging the supply chain through packaging.: An article from: Frozen Food Digest by Jack Ampuja, 2002-12-01
Danish catering sector gains steadily, but still lags behind other countries. (includes related articles): An article from: Quick Frozen Foods International by Charles Ferro, 1991-04-01
Hot party for cold storage in California as POCL opens advanced unit in Carson. (Washington World).(P&O Cold Logistics in Carson, California): An article from: Quick Frozen Foods International
Simplot sets table with gourmet side dishes that add more flavor to foodservice menus.(Frozen Foods in North America): An article from: Quick Frozen Foods International by Gale Reference Team, 2008-10-01

lists with details

2002 NAICS Definitions: 445 Food And Beverage Stores
Retailing fruits and vegetables via electronic home shopping, mailorder, classified in Subsector 722, food Services and Drinking Places.
http://www.census.gov/epcd/naics02/def/NDEF445.HTM

Extractions: 445 Food and Beverage Stores Industries in the Food and Beverage Stores subsector usually retail food and beverages merchandise from fixed point-of-sale locations. Establishments in this subsector have special equipment (e.g., freezers, refrigerated display cases, refrigerators) for displaying food and beverage goods. They have staff trained in the processing of food products to guarantee the proper storage and sanitary conditions required by regulatory authority. 4451 Grocery Stores This industry group comprises establishments primarily engaged in retailing a general line of food products. 44511 Supermarkets and Other Grocery (except Convenience) Stores See industry description for 445110 below. 445110 Supermarkets and Other Grocery (except Convenience) Stores This industry comprises establishments generally known as supermarkets and grocery stores primarily engaged in retailing a general line of food, such as canned and frozen foods; fresh fruits and vegetables; and fresh and prepared meats, fish, and poultry. Included in this industry are delicatessen-type establishments primarily engaged in retailing a general line of food. Cross-References.
2005.01.12: New Dietary Guidelines Will Help Americans Make Better Food Choices,
This joint project of the Departments of Health and Human Services and Agricultureis the Clean hands, food contact surfaces, and fruits and vegetables.
http://www.hhs.gov/news/press/2005pres/20050112.html

Extractions: USDA Press Office HHS Secretary Tommy G. Thompson and Agriculture Secretary Ann M. Veneman today announced the release of the Dietary Guidelines for Americans 2005 , the federal government's science-based advice to promote health and reduce risk of chronic diseases through nutrition and physical activity. The sixth edition of Dietary Guidelines for Americans places stronger emphasis on reducing calorie consumption and increasing physical activity. This joint project of the Departments of Health and Human Services and Agriculture is the latest of the five-year reviews required by federal law. It is the basis of federal food programs and nutrition education programs and supports the nutrition and physical fitness pillars of President Bush's HealthierUS Initiative. "These new Dietary Guidelines represent our best science-based advice to help Americans live healthier and longer lives," Secretary Thompson said. "The report gives action steps to reach achievable goals in weight control, stronger muscles and bones, and balanced nutrition to help prevent chronic diseases such as heart disease, diabetes and some cancers. Promoting good dietary habits is key to reducing the growing problems of obesity and physical inactivity, and to gaining the health benefits that come from a nutritionally balanced diet."
Canadian Food Inspection Agency - Index - Food Safety
Plant Products. Fresh Fruit and vegetables Processed Products Restaurant andfood service Inspection. Restaurant and food service Inspection in Canada
http://www.inspection.gc.ca/english/index/fssae.shtml

Extractions: datestamp='2005-05-26' 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 Canadian Food Inspection Agency Key CFIA Groups Food Safety Directorate Bureau of Food Safety and Consumer Protection Food Microbiology and Chemical Evaluation Food Safety Risk Analysis ... 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:
Dole
Our Fresh vegetables division leads the industry in packaged salads. Visit Other Dole Sites, Dole Business Services, Foodservice, - Industrial
http://www.dole.com/

Extractions: Our Fresh Vegetables division leads the industry in packaged salads. View current openings Dole is among the top ten companies overall in environmental and social responsibility. Learn More Search: Visit Other Dole Sites Dole Business Services - Foodservice - Industrial - Vending - Convenience Shipping - Dole Ocean Cargo Express Company Websites - Europe - Fresh Fruit Europe - United Kingdom - Germany - Saba Trading - Japan - Fresh Fruit Korea - Sweetio Korea - Philippines - Superfoods Careers Contact Us Site Map About Dole / Mission ...
AMS At USDA, Fruit And Vegetable Programs, History And Scope
The food Quality Assurance Staff of the Fruit and Vegetable Programs has developed The Fruit and Vegetable Market News service provides for the timely
http://www.ams.usda.gov/fv/fvhist.htm

Extractions: History Because one of the keys to successful marketing is information and the ability to communicate that information quickly and accurately, the Agricultural Marketing Service's first program was the Market News Service. In 1915, the first USDA market news report was issued at Hammond, LA, and it reported the prices and movement of strawberries. By the end of the year, the Market News Service for fruits and vegetables was operating in year-round offices on terminal markets in six major cities, plus seven seasonal shipping point reporting stations. Along with industry's need for timely and accurate market information, the necessity for common terminology of quality and condition grew resulting in the development of grade standards. The first U.S. grade standard was issued for potatoes in 1917. To enforce those standards, the U.S. Inspection Service for fresh fruits and vegetables was established that same year in ten of the nation's largest markets. In 1921, a cooperative agreement for inspection of produce was signed between USDA and the State of Washington. This allowed State inspectors, licensed by the Federal Government, to conduct shipping point inspections. In 1928, AMS began issuing grade standards for processed fruits and vegetables, and in 1930, the Perishable Agricultural Commodities Act (PACA) was signed prohibiting unfair and fraudulent practices in interstate marketing of fruits and vegetables. In 1932, AMS began purchasing surplus fruits and vegetables for distribution to needy school children. Marketing agreements and orders were authorized in 1937 permitting mandatory quality and quantity regulations for a variety of commodities. In 1946, the Agricultural Marketing Act was signed into law providing for integrated administration of marketing programs, a scientific approach to marketing problems, and basic authority for major functions of AMS, including federal standards, grading and inspection services, market news services, market expansion and consumer education.
Thai World Import And Export Co., Ltd.
Exporters of a large range of foods and beverages from Thailand, including fruits, vegetables, meats, seafoods, eggs, noodles, and condiments. Company history, product details, and contact information.
http://www.tw.co.th/
Dole 5 A Day - We Make 5 A Day Fun!
Inservice Materials Fruit Vegetable Cafeteria Art Could you be nameda Creative 5 A Day School food service Professional of the Year? Learn more
http://www.dole5aday.com/FoodService/F_Index.jsp
Foodservice Operators Turn To Fruits & Vegetables For Healthy Menu Alternatives
Foodservice, fruits vegetables, and 5 A Day. Dining out is an increasinglyimportant part of Americans daily eating patterns.
http://www.5aday.com/html/industry/foodservice.php
Five A Day - Press/ Press Releases
USDAs Fruit Vegetable Pilot Program Reveals School Environments that the American School food service Association, United Fresh Fruit Vegetable
http://www.5aday.com/html/press/pressrelease.php?recordid=67
GFTC (Guelph Food Technology Centre): Technical Services: Helping You Profit Wit
safe food products and are turning in increasing numbers to fruits and Your fresh and greattasting fruit and vegetable products will give you a
http://www.gftc.ca/tech/areas/fruitveg.cfm

Extractions: Flexibility Ingenuity Responsiveness Guidance on storage conditions for produce Identification of yield improvement opportunities Process determination and optimization Understanding and minimizing deteriorative enzymatic reactions Understanding and minimizing vitamin degradation Shelf-life extension Have You Considered . . . ?
The Effect Of Nutrition Education On Improving Fruit And Vegetable Consumption O
The survey measured fruit and vegetable consumption of the heads of household . for additional nutrition education for school food service personnel.
http://www.joe.org/joe/1995october/a3.html

Extractions: Holyoke, Colorado Also included was nutrition education for the residents of the community. Nutrition information was provided through local newspapers, grocery stores, and county fairs. Of the two towns in the county, Holyoke received the education program and Haxtun served as the control town. The 40-mile separation between towns isolated the control and intervention group. This article outlines the nutrition education program implemented by a team of Colorado State University Cooperative Extension faculty and students. An evaluation was conducted to test the effectiveness of the intervention.
Thorp Fruit & Antique Mall Home Page
Large variety of specialty foods and fresh Washington state fruits and vegetables.
http://www.thorpfruit.com/

Extractions: Our store offers a variety of products including specialty foods from Washington State and favorites from across the U.S. We also carry a wide selection of fresh local fruits and vegetables all year round. To top it off we have lots of antiques and collectibles. Come in and see our charming country store next time you're driving by. If you're looking for gourmet or specialty foods from the Northwest we have a wide selection of local favorites. Order a few for yourself or have us make up a special gift basket for someone else. Everyone loves our wide variety of specialty products, especially our extensive lines of gourmet jams, honeys, marinades, salsas, and mustards. Stop by our store today and pick up some fresh local apples, pears, and oranges and many more fresh items that are ready to go home with you. Don't forget to browse through our huge selection of gourmet foods, and our two floors of antiques. If you can't make it in make sure to look through our gourmet items that are available online and can be shipped to you today!
Food Preservation And Safety
Fruit and Vegetable Basics food Safety for a Crowd Holiday Meals Safe Cookingand Reheating 3862 food service Operation Inspections, HTML PDF
http://hgic.clemson.edu/Site3.htm

Extractions: Pickling and Fermenting Foods General Topics 3000 Preserving Foods HTML PDF Equipment 3020 Home Canning Equipment HTML PDF 3024 Home Freezing Equipment HTML PDF Canning Foods 3040 Canning Foods at Home HTML PDF Canning Problems and Questions 3050 Common Canning Problems HTML PDF 3051 Most Frequently Asked Canning Questions HTML PDF Freezing Foods 3060 Freezing Basics HTML PDF 3062 Freezing Fruits, Step by Step HTML PDF 3063 Freezing Fruits and Vegetables HTML PDF 3064 Freezing Meats and Seafood HTML PDF 3065 Freezing Prepared Foods HTML PDF Drying Foods 3080 Drying Foods HTML PDF 3084 Drying Fruits HTML PDF 3085 Drying Vegetables HTML PDF 3086 Drying Herbs, Seeds, and Nuts HTML PDF Pickling and Fermenting Foods 3100 Pickle Basics HTML PDF 3101 Common Pickle Problems HTML PDF Preserving Fruits and Jellies Preserving Apples Jelly and Jam Recipes Preserving Apples 3120 Preserving Apples HTML PDF Preserving Peaches 3140 Preserving Peaches HTML PDF Pie Fillings and Syrups 3160 Pie Fillings HTML PDF 3164 Syrups for Preserving Fruits HTML PDF 3165 Fruit Syrups and Honeys HTML PDF Basics of Jelly Making 3180 Basics of Jelly Making HTML PDF 3200 Jelly and Jam Recipes HTML PDF Preserving Specific Vegetables
Fruits And Vegetables | Hospitality Foodservice Directory
The Chef2Chef Hospitality Foodservice Directory Cooking/fruits and vegetables . My Home Page Farm fresh chemical free fruits, vegetables and brown eggs.
http://foodservice.chef2chef.net/directory/Cooking/Fruits_and_Vegetables/
Fruits And Vegetables | Hospitality Foodservice Directory
The Chef2Chef Hospitality Foodservice Directory Cooking/fruits and vegetables . Home Cooking fruits and vegetables Page 3
http://foodservice.chef2chef.net/directory/Cooking/Fruits_and_Vegetables/more3.h
Sid Wainer & Son Specialty Produce ~ Specialty Foods
Specialty produce and specialty foods distributor, wholesaler, and retailer fresh vegetables and fruits, baskets, specialty foods, and seafoods. HACCP Certified.
http://www.sidwainer.com/

Extractions: is committed to supplying only the freshest, safest and most wholesome products from around the globe. We are the international leader of spectacular specialty food gift baskets with packaging which screams of elegance and quality. We are the only produce and specialty foods company of its kind throughout the United States to become HACCP certified. We have been recognized by the President of the United States, as well as the Secretary and Under Secretary of the United States Department of Agriculture for our success in promoting food safety. Product turn is one of the key elements to our success. We have a complete turn of our entire product inventory several times per week. Our berry program turns twice daily. We buy from the finest farms in the world and are proud that all Jansal Valley 1st Pick produce is "hand-picked from the world's finest farms ". We maintain close relationships with farms from around the world. These farms have an obligation to food safety. We emphasize quality and yield.
Jackway Foods
Producers of canned foods including fruits, vegetables and seafood. Company profile, product details, and contact form.
http://www.jackwaycn.com/
Kwantlen University College Facilities: Chartwells Food Services
Catering request forms are available from the foodservice managers at all locations . Marinated vegetables in a Sundried Tomato Herb Dressing
http://www.kwantlen.ca/facilities/food.html

Extractions: (Self-serve vending only) For summer and holiday hours of operation check notices posted in front of cafeteria entrances Please note that all hours are subject to change. Following an intensive tender process involving a number of representatives from employee and student groups representing campuses, Kwantlen is pleased to announce that Chartwell's Food Services has been awarded a new contract to operate the four campus food outlets at Kwantlen University College. Chartwell's , a division of the Compass Group is the leader in post-secondary educational food services in North America.
Drying Fruits And Vegetables
Many fruits and vegetables can be dried (Table 1). Only ripe foods should be used.Rinse fruits and vegetables under cold running water and cut away bruised
http://www.ext.vt.edu/pubs/foods/348-597/348-597.html

Extractions: Authors: Tim Roberts, Extension Specialist and Assistant Professor, Virginia Tech; Ruby Cox, Extension Specialist and Associate Professor, HNFE, Virginia Tech; Publication Number 348-597, Posted February 1999 Food Preparation Drying Pasteurizing and Conditioning of Dried Foods Storing the Food ... References You need 3 things for successful home food drying: Heat - high enough to force out moisture but not hot enough to cook the food Dry air - to absorb the released moisture Air movement - to carry the moisture away Natural drying, outdoors, requires warm days of 90 degrees F (32 degrees C) or more, low humidity, and control of insects. Oven drying or using a food dehydrator are alternatives for small quantities of food. The energy cost of operating an oven is high, however, compared to the cost of operating an electric food dehydrator. Many fruits and vegetables can be dried (Table 1). Only ripe foods should be used. Rinse fruits and vegetables under cold running water and cut away bruised and fibrous portions. Seeds, stems and /or pits should be removed. Most vegetables and some fruits benefit from a pretreatment like blanching or dipping. Blanching is used for most vegetables. Blanching shortens the drying time, prevents enzyme action, and kills many spoilage organisms.
Mistas TurnaGlobal Corp.
Exporters of honey, dried fruits and vegetables, and organic foods from Turkey.
http://www.turnaglobal.com/

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