81. Washington State University Senior Farmers Market Nutrition Program Health handouts for older adults on food safety, weight management, and hydration . food and Nutrition Services (FNS) overview of national program. http://nutrition.wsu.edu/markets/links.html

Web Resources for Farmers Market Nutrition Program (FMNP) here Recipes 5 a day the Color Way Recipes using brightly colored fruits and vegetables. Allrecipes.com You can search for recipes by ingredients. Recipes are rated. California Project Lean Low-fat Mexican recipes, recipes in Spanish. Farmers Markets Fresh Cookbook Recipes from local Florida farmers markets. Florida Department of Agriculture and Consumer Services Fresh from Florida Cookbook, vegetable recipes. FoodFit.com Recipes for seasonal produce from farmers markets Food Service Recipes Large recipe sizes for meal services sites. Just Fruit Recipes Fruit recipes lots of recipes, not necessarily healthy and on the gourmet side. Missouri Department of Health and Senior Services [pdf] National Cancer Institute, 5-a-day Program Office

82. FDA/CFSAN - Food Safety And Security Update: June 1, 2004 - Dr. Martin Cole Name Center for food safety and Applied Nutrition food and Drug Administration June1, 2004 Professional Development Program in food Science http://www.cfsan.fda.gov/~dms/fssupd90.html

FDA Home Page CFSAN Home Search/Subject Index Help June 1, 2004 Table of Contents Dr. Martin Cole Named Director of the National Center for Food Safety and Technology (NCFST) Record Number of Teachers Apply for FDA/NSTA Professional Development Program in Food Science 2004 Grassroots Food Safety Education Initiatives Dr. Martin Cole Named Director of the National Center for Food Safety and Technology (NCFST) Dr. Martin Cole joins NCFST from Food Science Australia where he served as the Group Manager, Food Safety and Quality, and, most recently, as the Deputy CEO. NCFST, founded in 1988, at Illinois Institute of Technology is a unique consortium of food industry companies, FDA, and university-based scientists. The NCFST Center Director is responsible for the leadership of a dynamic research and education program at the world-renowned Food Safety Research Center. Record Number of Teachers Apply for FDA/NSTA Professional Development Program in Food Science A record number (167) of middle level and high teachers from across the United States and Guam, applied for 50 openings in the 5 th annual FDA/National Science Teachers Association (NSTA) Professional Development Program in Food Science. This week-long program (July 18-25 for high school teachers and August 1-8 for middle school teachers) supports the use of the FDA/NSTA supplementary food safety and food science curriculum

83. Is Food In My Kitchen A Safety Hazard? It is a place where food safety problems can begin if foods are not properly Home food preservation can be safe when current, tested recommendations are http://www.ext.nodak.edu/extpubs/yf/foods/he492-1.htm

North Dakota State University NDSU Extension Service Is Food In My Kitchen a Safety Hazard? HE-492 (Revised), June 1998 Pat Beck, Nutrition Specialist Julie Graden-Robinson , Food and Nutrition Specialist Introduction Know the Hazards Handle Those Foods Safely Shopping ... Glossary Many consumers and others who handle food on a regular basis seem to take a casual approach to microbiological causes of foodborne illnesses. Diarrhea of foodborne origin is especially prevalent and may account for as many as 81 million cases per year. The economic impact of food-borne disease is staggering, with costs of medical care and lost productivity estimated between 5 and 17 billion dollars annually. Foodborne illness is a more comprehensive and accurate term than food poisoning. Food poisoning refers more specifically to those illnesses caused by toxins or poisons produced by microorganisms. Ptomaine poisoni ng was another term used in the past which does not accurately describe illnesses. Foodborne Illness or Foodborne Disease are terms used when a disease or injury occurs as a result of eating a contaminated food. Contaminated foods are foods in which microorganisms are present and will grow, or foods which merely serve as a carrier for a microbial agent, virus or toxin. New knowledge and technology have provided us with the means to keep food safe. At the same time other new and modified technologies may introduce additional opportunities for foodborne illness to enter the picture. Some of these concerns are discussed under

84. Laramie County Health Department Environmental Health programs Summer food safety • Don tPlay Chicken with that Turkey • Cooking food Safely • Serving Safe Ice http://www.laramiecounty.com/text_site/health/safe_jerky.asp

Text Version Home Text Site Map Graphic Version Home Search Health Department - Environmental Health Programs Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Food Safety of Jerky Slightly Revised May 2000 What is Jerky? This product is a nutrient-dense meat that has been made lightweight by drying A pound of meat or poultry weighs about four ounces after being made into jerky Because most of the moisture is removed, it is shelf stable – can be stored without refrigeration – making it a handy food for backpackers and others who don't have access to refrigerators. Jerky is a food known at least since ancient Egypt Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales North American Indians mixed ground dried meat with dried fruit or suet to make "pemmican." "Biltong" is dried meat or game used in many African countries Our word "jerky" came from the Spanish word "charque." How can drying meat make it safe?

85. Food Safety Research Information Office - Program & Planning Documents In collaborative research project with the U. georgia, six strains of L. The document is the official ARS National Program 108, food safety Progress http://www.jifsr.gov/ppd/ars010i.htm

Agricultural Research Service National Program 108 Food Safety Progress Report 2002 (web version) Return to Table of Contents Section 7: Genomics and Risk Assesment Molecular Systematics and Diagnostics for Parasites of Food and Food Animals Develop Novel Genetic Based Interventions Strategies Post-Harvest Pathogen Modeling and Risk Assessment Stress Responses and Virulence Expression of Bacterial Pathogens in Food Environments ... Molecular biology and genomics of human pathogens in food CRIS Title: Molecular Systematics and Diagnostics for Parasites of Food and Food Animals CRIS: Scientists: Rosenthal BM, Hoberg EP Location: Parasite Biology, Epidemiology, and Systematics Laboratory, BARC, MD Contact: 301 504 5408 (P); 301 504 8979 (F); brosenth@anri.barc.usda.gov Summary Project Aims: Protozoan parasites, particularly those in the Apicomplexa, cause significant disease in humans, domestic stock and companion animals (e.g., the enteric Cyclospora, and Cryptospordidium, and the tissue dwelling Toxoplasma, Neospora, and Sarcocystis), resulting in great economic loss. Either as by direct infection of humans or as zoonotic parasites from a domestic or sylvatic sources, these parasites represent a threat as food-borne or environmentally transmitted pathogens. Current control measures are inadequate, hampered in part by the extreme difficulty in identifying and diagnosing this micro-parasites. Whereas certain parasite groups can be identified morphologically by experts, useful criteria for defining species, strains and populations are currently lacking. For some genera such as Cryptosporidium, multiple species may parasitize the same hosts, further complicating the determination of parasite diversity.

86. Home Academic Programs Graduate Program THE MASTER S PROGRAM. Applicants must have a BS in food technology, Prereqfood Chemistry, food Microbiology, food preservation or consent of http://foodscience.utk.edu/academics/graduate/grad_info.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 Food Science and Technology (College of Agricultural Sciences and Natural Resources) MAJOR DEGREES Charles H. Goan, Head Professors: Brekke, Clark J., Ph.D. ................... Wisconsin Davidson, P. Michael, Ph.D.... Washington Sate Draughon, F. Ann, Ph.D. .................... Georgia Morris, William C., Ph.D. ................ Iowa State Penfield, Marjorie P., Ph.D. ........... Tennessee Associate Professors: Mount, John R., Ph.D. .................... Ohio State Assistant Professors: Zivanovic, Svetlana, Ph.D. ............... Arkansas Emeriti Faculty: Collins, Jim L., Ph.D. ........................ Maryland Jaynes, Hugh O., Ph.D. ......................... Illinois Melton, Sharon L.,Ph.D. ................ Tennessee

87. GWF Programs The program aims to feed hungry people throughout georgia by collecting deer GWF offers hunter safety courses at the Alcovy Conservation Center in http://www.gwf.org/programs.htm

Today Join the Camouflage Coalition Today Join the Camouflage Coalition Today Join GWF Honors Outstanding Conservationists at 2005 Traditions in Conservation Celebration Calendar of Events Directions to GWF Headquarters ... Press Room Archive ADOPT-A-CLASSROOM PROGRAM GWF introduced the Adopt-A-Classroom program to help schools maintain their annual membership with our organization. Community members, business, etc. donate the $30 annual fee so that a Georgia classroom can received member benefits such as Georgia Wildlife magazine, The Call newsletter, and quarterly educational packets. For more information on adopting a classroom, or being adopted, call 770-787-7887 or visit the membership section of this site. DONORS NEEDED ADOPT-A-STREAM MONITORING Adopt-A-Stream is a unique effort to involve the public and local communities in water quality protection. The program increases public awareness of local water resources and builds partnerships to protect our most precious resource - water. Volunteers, such as the Georgia Wildlife Federation, adopt a section of stream, river, or lake for at least one year. Adopt-A-Stream groups regularly conduct visual surveys, clean ups, improve stream habitat and/or monitor water quality.

88. FSM Awards The food safety Magazine Distinguished Service Award of Agriculture s foodsafety and Inspection Service s Science and Technology Program (19941995), http://www.foodsafetymagazine.com/master/awards.htm

Science-Based Solutions For Food Safety and Quality Professionals Worldwide HOME ABOUT MEDIA KIT CONTACT US ... SUBMISSIONS The Food Safety Magazine Distinguished Service Award Each year, the publishers and editorial board nominating committee present the Food Safety Magazine Distinguished Service Award to individuals who best exemplify the characteristics of the dedicated food safety professional. Those honored are recognized by members of the profession for their collective works in promoting or advancing science-based solutions for food safety issues. The award statuette presented to the award recipients is a modern art rendering of a human figure reaching skyward in triumph. The FSM Distinguished Service Award recognizes that achievement in any endeavor begins with the individual and thus is given to food safety professionals who truly exemplify the significant impact that one person can have on the successes of many. Honorees include: Larry R. Beuchat, Ph.D.

89. Foodborne Botulism, Republic Of Georgia | CDC EID We interviewed families about food preservation practices. Lotuashvili A.The food processing sector in georgia monograph on the Internet. http://www.cdc.gov/ncidod/EID/vol10no9/03-0806.htm

Past Issue Vol. 10, No. 9 September 2004 EID Home Ahead of Print Past Issues EID Search ... Figure 2 Research Foodborne Botulism in the Republic of Georgia Jay K. Varma,* Guram Katsitadze,† Maia Moiscrafishvili,† Tamar Zardiashvili,† Maia Chokheli,† Natalia Tarkhashvili,† Ekaterina Jhorjholiani,† Maia Chubinidze,† Teimuraz Kukhalashvili,† Irakli Khmaladze,† Nelli Chakvetadze,† Paata Imnadze,† and Jeremy Sobel* *Centers for Disease Control and Prevention, Atlanta, Georgia, USA; and ‡National Center for Disease Control, Tbilisi, Republic of Georgia Suggested citation for this article Botulism is a severe, paralytic illness caused by toxins of the spore-forming, gram-positive rod Clostridium botulinum . Illness is characterized by cranial nerve dysfunction and symmetric descending flaccid paralysis, which may result in death from respiratory failure ( ). Foodborne botulism, the most common form, is caused by eating food containing preformed botulinum toxin. Because C. botulinum

90. Food Colle. FSM Quantify food preparation for child nutrition programs. Sanitation and foodSafety Conference, Virginia Polytechnic Institute and State University, http://www.lib.nara-wu.ac.jp/food/fsm.html

¡¡¿©ÉÊ¡¦±ÉÍܳؤ˴ؤ¹¤ëʸ¸¥´ðËܽ¸À®¥ê¥¹¥È ¡¡¡¡¡¡ ¡¡¡¡¡¡¡¡¡¡¡¡¡ÊFood and Nutrition¡¥Base Collection¡¥¡Ë ¡¡¡¡ ʸ¸¥À°ÍýÈÖ¹æ > 12. McLeod, ERnestine A. <- ø¼Ô̾ ¡¡¡¡¡¡¡¡¡¡ Nutrition education specialist Projects. Food Service Management 1. Southwestern Regional Seminar for School Food Service. New concepts in management. 2. Northeast School Food Service Seminar, University of Massachusetts. Proceedings of the Northeast School Food Service Seminar, July 12-July 24, 1970. 3. Northeast Regional Seminar for School Food Service Supervisors Pennsylvania,1971. Nutrition education, nutrition delivery systems and the management function. 4. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1969. Management functions for state and system level school and non school food service administrators. 5. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1970. Management functions of a centralized school food service system.

91. FSNET OCTOBER 8, 1999 EU To Study France Report For New Data On UK Thea Emmerling, spokeswoman for EU commissioner for food safety David Byrne was AL $100000 Ethnic/Cultural food safety/preservation Training Program at http://archives.foodsafetynetwork.ca/fsnet/1999/10-1999/fs-10-08-99-01.txt

92. UGA Extension Outreach Program The current focus of the University of georgia food Science Extension OutreachProgram is to provide the public and industry with unbiased, researchbased http://www.efsonline.uga.edu/missionmainEFS.htm

Food Science Extension Outreach Program Every year we hear about incidents of food-borne illness on the news. Many times these incidents could have been prevented or at least minimized, with proper food safety guidelines and training. T he current focus of the University of Georgia Food Science Extension Outreach Program is to provide the public and industry with unbiased, research-based food safety education. Our workshops and on-site training programs enable businesses in the food industry to develop and implement a food safety plan tailored to their own operation, thus preventing or minimizing the risk of contamination of their food product by human pathogens. Other educational services are provided to individuals and the food industry to assist in improving products, extending product shelf-life, new product development, plant layout and design, solving waste disposal problems, conducting quality/safety audits and assisting in employee training. This department also has the responsibility of working with state and federal agencies, news media, county agents, industry firms, cooperatives and other clientele to disseminate research information and provide educational demonstrations which improve processing and preservation methods so that safe, quality food can be produced with better consumer acceptance. See the 2005 Workshop Calendar for dates and information on all of our workshops this year. For brief descriptions of our programs and training opportunities, go to the

93. Poultry Science Department--Donald E. Conner and a core member of Auburn University s Program in Detection food safety . food Microbiology and food safety into the Next Millennium, Int. Conf. http://www.ag.auburn.edu/~dconner/

Donald E. Conner Professor Poultry Science Department 234 Upchurch Hall Animal Science Building Auburn University, Alabama 36849 Phone: 334-844-2639 FAX: 334-844-2641 E-mail: dconner@acesag.auburn.edu Laboratory Supervisor: Lesli Kerth E-mail: kerthlk@acesag.auburn.edu Lab: Poultry Farm Phone: 334-844-2646 Donald E. Conner, Ph.D., , is a native of Virginia. He is interim director of and a core member of EDUCATION: Ph.D., Food Science, University of Georgia M.S., Food Science, University of Georgia B.S., Environmental Health Science, University of Georgia RESEARCH: His research focuses on microbiology as related to poultry with primary interests in: food safety and preservation of poultry products, sanitation, food and feed mycology, rapid detection methods, and waste management. TEACHING / INSTRUCTION: Teaching responsibilities include graduate and undergraduate courses in microbiology and food safety. Click on Class Number to see Class Description POUL 4160 - Principles of Food Safety POUL 6100 - Supervised Investigation in Cross Disciplinary Training in Food Safety POUL 7160 - Advanced Principles of Food Safety SELECTED SCIENTIFIC PUBLICATIONS: Conner, D.E.

94. EPA: Federal Register: Table Of Contents See Farm Service Agency See food and Nutrition Service See food safety and Senior Farmer s Market Nutrition Pilot Program, 6582565828 Customs http://www.epa.gov/fedrgstr/EPAFR-CONTENTS/2000/November/Day-02/contents.htm

Federal Register Environmental Documents Recent Additions Contact Us Print Version Search: EPA Home Federal Register FR Years FR Months ... and Regulations Table of Contents Please note: All the PDF files on this page link to the GPO Access web server. For more information about PDF files, visit the following page: http://www.epa.gov/epahome/pdf.html HTML ] or [ PDF ] Elba Island, Savannah River, GA; safety zone, 65782-65783 [ HTML ] or [ PDF ] Wrangell Narrows, AK; safety zone, 65786-65787 [ HTML ] or [ PDF ] PROPOSED RULES Pollution, etc.: Marine casualties; reporting requirements, 65808-65814 [ HTML ] or [ PDF ] Ports and waterways safety: New York annual fireworks displays, NY; safety zones, 65814-65818 [ HTML ] or [ PDF HTML ] or [ PDF ] Senior Executive Service: Performance Review Board; membership, 65848-65850 Environmental Protection Agency PROPOSED RULES Air quality implementation plans; approval and promulgation; various States: Connecticut, Massachusetts, District of Columbia, and Georgia; serious ozone nonattainment areas; one-hour attainment demonstrations, 65818 [ HTML ] or [ PDF ] NOTICES Agency information collection activities: Submission for OMB review; comment request, 65853-65854 [

95. FDA, States Collaborate For Safety's Sake Like the food safety program, FDA s Shellfish Sanitation Program has a regional So far, California, Colorado, Florida, georgia, Illinois, Louisiana, http://www.fda.gov/fdac/features/296_fda.html

FDA, States Collaborate for Safety's Sake by John Henkel When Congress passed the Mammography Quality Standards Act in 1992 requiring federal certification of U.S. mammography facilities, regulators faced the daunting task of inspecting and accrediting the 10,000 mammogram providers scattered across the country. If the Food and Drug Administrationresponsible for enforcing the certificationhad tried to tackle this alone, the task would have been nearly impossible because of limited resources. The agency gets the job done by drawing on a decades-long alliance with state departments. Mammography facility inspection is part of a larger initiative to protect the public against adverse health effects of radiation exposure. It is one of four major FDA-state collaborations. Others involve retail food protection, shellfish sanitation, and milk safety. "FDA does not have primary responsibility to enforce compliance for the commodities covered under the cooperative programs," says David Field, state programs director for FDA's Northeast Region. "The states do that. They have the police power." In the case of mammography, FDA does enforce the law and does inspect some facilities itself, such as those in the military and in states without contracts with the agency. However, for thousands of other inspections, FDA trains, audits, and provides technical expertise to state inspectors under contract to FDA to do inspections.

96. Food Safety News Current Research Projects in food safety (funded by external grants) State ofGeorgia s Traditional Industries Program for food Processing ($78499) http://www.griffin.peachnet.edu/cfs/news/researchfoodsafetynew.html

Current Research Projects in Food Safety (funded by external grants) Grouped by Faculty Member Thursday, February 24, 2005 Beuchat Doyle Erickson Harrison ... Smith L.R. Beuchat's Projects Microbiological quality of salad dressings (8/16/04-8/15/05) Funding Agency: Association for Dressings and Sauces ($69,794) Beuchat, L.R. (Principal Investigator) Evaluation of chlorine dioxide as a sanitizer for fresh-cut produce (7/1/04-6/30/05) Funding Agency: State of Georgia's Traditional Industries Program for Food Processing ($78,499) Beuchat, L.R. (Principal Investigator) Standardization of methods for determining the efficacy of raw fruit and vegetable sanitizers (9/1/02-8/31/05) Funding Agency: USDA-NRI ($208,269) Beuchat, L.R. (Principal Investigator) and L.J. Harris Role of nematodes in vectoring pathogenic bacteria to fruits and vegetables (9/1/02-8/31/05) Funding Agency: USDA-ARS National Alliance for Food Safety ($115,000)

97. Board Of Natural Resources:  01/06/03 Meeting Minutes Ms. Shipman stated that georgia s Coastal Management Program has proven invaluable to Mrs. Clark called on Ray Luce, Director of Historic preservation http://www.gadnr.org/minutes/legis010603.html

Minutes Legislative Committee 2 Martin Luther King, Jr. Drive, S. E. Suite 1252 East Tower Atlanta, GA 30334 January 6, 2003 Attending: Committee Members Sara Clark, Chairman Loyce Turner Jim Butler Sally Bethea Ben Porter Bill Gilbert, Board Chairman, ex-officio Board Members J.D. Caswell Bob Rutland Glenn Taylor Jim Walters Tom Wheeler Visitors Tom Gehl, Georgia Municipal Association Bryan Tolar, Georgia Agribusiness Council Jim Scarbrough, Gwinnett County Dotti Crews, Georgia State University Jennifer Giegerich, Georgia Public Interest Research Group Mark Middleton, Cable Television Association of Georgia Mark Woodall, Sierra Club Jason Rooks, Georgia Conservation Voters Geoff Bewley, Beers Skanska Burns Wetherington, Georgia Power Carol Hassell, Georgia Environmental Council Richard Yates, Envirosmart Systems

98. Clayton County, GA - Cooperative Extension http://www.co.clayton.ga.us/extension_svc/family_consumer_science.htm

Suggest A Link Chairman's Message Board of Commissioners County Attorney SPLOST information - Alphabetical Index - Absentee Voting Adoption Adult Protective Services Airport - Tara Field Alarms, Unauthorized Alzheimers Support Services Ambulance Bills Animal Control (Link) Auction, Public Auto Tags Banke Justice Center BEACH, The Bids and RFPs Birth Certificates Board of Commissioners Board of Education (Link) Board of Elections and Registration Building Inspections Building Permits Burn Ban Bus Service (C-TRAN) Business License C-TRAN Cable TV Authority Census Data Child Care Child Placement Child Protective Services Cities Clayton County Cares Directory (pdf) Clayton County History Climate Code Enforcement County Code (Link) Commission Meeting Minutes Commissioners Communications Community Development Community Information (Links) Community Facilities - Water Authority Comprehensive Plan Update Convention and Visitors Bureau Correctional Institute County Boards, Member List County Services Court Administrator Court Calendars Courts Debris Removal Deed Index (Link) Deeds and Land Records Demographic Information Departments Directions - H.R. Banke Justice Center

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