21. ARAMARK Food Service At Susquehanna University - Evert Dining Hall Menu Susquehanna University Office of ARA food service - Menu. eggs to order.Feature Keilbasa Dog. meat Beef Frank. French Fry Potato Triangle, http://www.susqu.edu/ara/menu.htm

ARAMARK Food Service Menu Hours of operation Dining locations Special announcements ... Susquehanna University Evert Dining Hall Menu Use the links at the right to jump to the menu that you would like to see Sunday Monday Tuesday Wednesday ... Saturday SUNDAY, September 25 BREAKFAST BRUNCH DINNER Eggs to Order Turkey Sausage Potato Triangles Bacon Pancakes Oatmeal Home Line Entree: Chicken Waffles Starch :Buttered Noodles Vegetables: Green Beans Entree : Carved Brisket, Baked Talapia, Spring Onion, Shroom, and Pea Risotto Starch : Mashed Potato Vegetable : Glazed Carrots, Creamed Spinach Sizzle Eggs to Order Dog: Beef Frank, Foot Long French Fry : Smiley Fries, Fried Red Skin Potato Feature : California Burger, Rueben Dog : Hot Dog French Fry : Smiley Fries Mongolian Scrambled Egges, French Toast, Bacon, Ham, Potato Triangle Soups Cream of Broccoli, Cream of Chicken, Charred Vegetable (V) Cream of Broccoli, Seafood Bisque, Charred Vegetable (V) to the top MONDAY, September 19 BREAKFAST LUNCH DINNER Eggs Cooked To Order Ham Steak Hash Brown Bacon French Toast Oatmeal Donuts Danish Cinnamon Rolls Croissants Home Line Entree : Rotisserie Chicken, Pierogies

22. Stop Food Irradiation Project Of Organic Consumers Association (Note these products are sold under many labels, and to food service and foods already approved by FDA for irradiation meat, poultry, eggs, fruits, http://www.purefood.org/irradlink.html

S TOP F OOD I RRADIATION P ROJECT O RGANIC C ONSUMERS A SSOCIATION Updated December 6, 2001 Anthrax and the mail: news stories UPDATED 12/6 - IRRADIATION HOME PAGE - Please bookmark and link our new page: http://OrganicConsumers.org/irradlink.html ( all updates will take place on our new site, www.OrganicConsumers.org THIS PAGE Hot action alerts Headline news (last 2 weeks) For students, major documents about irradiation Irradiation and anthrax U.S. irradiation news archive Science ... Articles on irradiation and related topics Quotable quotes Books and historical articles on U.S. irradiation policy U.S. links Support OCA Contact us Alternatives to irradiation PAGE PAGE Hot action alerts Active and expired action alerts How to be an activist Handouts you can distribute Progressive links of the week Find your U.S. legislators Learn about the relationship between irradiation and the U.S. system of factory farming and industrial animal slaughter International Australia news and links PAGE Time-Sensitive Action Alerts UPDATE 12/6/01: Despite efforts by activists including many OCA supporters, the

23. Bacterial Food Poisoning High protein foods such as meat, poultry, fish and eggs are most commonly associated food service establishments should monitor adequacy of cooking, http://aggie-horticulture.tamu.edu/extension/poison.html

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

24. Environmental Health And Safety, University Of Utah University of Utah food service OffCampus Caterer s Agreement Don t serveraw or partially cooked meat, poultry, fish and eggs, including http://www.utahehs.org/index.php?tier=4&id=243

25. ConsumerReports.org - Irradiated Meat 8/03 food Technology service, the nation s largest gammaray meat irradiator, The rest of those illnesses can be attributed to other foods, like eggs and http://www.consumerreports.org/main/detailv2.jsp?CONTENT<>cnt_id=322725&FOLDER<>

26. Food Safety Education | For Educators | Competencies | For Teaching Foodservice cooking temperatures for potentially hazardous food including meat, poultry,eggs, and fish. Shell eggs for immediate service, 145°F for 15 seconds http://www.foodsafetysite.com/educators/competencies/foodservice/tempcontrol/tct

Competencies FAQ Links Search: State the required minimum internal cooking temperatures for potentially hazardous food including meat, poultry, eggs, and fish. Food Item Poultry Stuffing and stuffed meat Dishes that include previously cooked potentially hazardous foods Dishes that include raw potentially hazardous ingredients Cook the raw ingredients to their required minimum internal temperature Ground meat (including beef, pork, and other meat or fish) Injected meats (including brined ham and flavor-injected roasts) Pork, beef, veal, or lamb Fish Stuffed fish (or stuffing containing fish) Ground, chopped, or minced fish Shell eggs for immediate service Shell eggs that will be hot-held for service Fruits or vegetables that will be hot-held for service Commercially processed, ready-to-eat food that will be hot-held for service Potentially hazardous food cooked in the microwave oven If you have questions, contact

27. 902 KAR 45:005. Retail Food Code. Air dried hard boiled eggs with shells intact;. 2. food with water The preparationor service of meat or artificial meat sauces shall be prohibited. http://www.lrc.state.ky.us/kar/902/045/005.htm

28. Readings/Handouts Study Questions Potentially Hazardous foods meat, Poultry, eggs, etc. Study Questions food service Equipment food Code 1999 pp. 98117 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

29. Dept Of Agriculture Food- Freedom Of Information PIGmeat / POULTRY and eggs / meat HYGIENE DIVISION on poultry (live poultryand poultry meat) eggs and egg products and wild game. Delivery of service http://www.agriculture.gov.ie/index.jsp?file=foi_2002/html/pigmeat_and_poultry.x

30. UMIM: Healing Food Pyramid: Eggs Organic meat, poultry, eggs, and dairy products come from animals that are given Focus on Shell eggs. food Safety and Inspection service/USDA web site. http://www.med.umich.edu/umim/clinical/pyramid/eggs.htm

University of Michigan Integrative Medicine UMHS HOME Search Home Contact Information Clinical Services Research ... Medication/Supplement Forms This Facts About reviews eggs and gives examples of the type of eggs to choose. We provide a guide for recommended servings per week as well as information for incorporating healthy changes into your diet. What are the recommended servings per day? Optional: Average 1 per day To date there is no established daily serving recommendation for eggs. They have been controversial in the past due to the high cholesterol content of the yolk. Recent findings suggest that dietary cholesterol has less impact on blood levels of cholesterol than intake of saturated fat or hydrogenated fat. As you will notice while reading this document, eggs are packed with nutrients and can be considered a healthy choice if eaten appropriately. However, some people may be super-sensitive to dietary cholesterol and need to restrict consumption. Therefore, consistent with the National Cholesterol Education Program (NCEP), our recommendation for individuals with high cholesterol is to limit yolk consumption to 2 per week.

31. EH&S:Temporary Food Facility Food Service, Sale & Safety Requirements food service and sale are prohibited on campus without a valid and current All meat, poultry, fish, shellfish and eggs shall be cooked thoroughly. http://bfa.sdsu.edu/ehs/tempfood.htm

Business and Financial Affair s Environmental Health and Safety Sanitation ... Food Protection Temporary Food Facility Food Service, Sale and Safety Requirements Millie Tran mdizon@mail.sdsu.edu People may potentially suffer from food poisoning or food borne illness from contaminated food. Particular care must be taken at all stages of food handling to include transport, storage, preparation and service by on-campus student organization wishing to sell or promote food at a meeting or a fundraising event. Associated Students (A.S.) Aztec Shops and the university assume no responsibility for the quality or condition of food sold or promoted on campus by on-campus student organizations FOOD EVENT APPROVAL On-campus student organizations wishing to sell or promote food at a meeting or campus fundraiser must submit a Table Request Form, Event Approval Form or Catering Proposal and Approval Form with the required signatory approvals to the APB at least two weeks prior to the event. Absolutely no requests for food sales or promotions will be accepted by APB less than two weeks prior to the event. Only one student organization is allowed to serve one particular type of food item on any one day. Each student organization is limited to 3 fundraising events per month. Food sales or promotions may occur only in the Aztec Center Walkway or Aztec Central Green Walkway. On-campus student organizations that wish to sell or promote food on campus must comply with all campus policies including, but not limited to, fundraising, catering, and environmental health and safety policies.

32. PETA Media Center > Factsheets Free-Range Eggs And Meat: Conning Consumers? 9) When not being raised for eggs or meat, chickens can live for more than a (2)food Safety and Inspection service, “meat and Poultry Labeling Terms,” http://www.peta.org/mc/factsheet_display.asp?ID=96

33. Texas Medical Center NEWS HACCP procedures require food service personnel to explain to the inspector ratites (ostrich, emu and rhos), ground meat and shell eggs prepared for a http://www.tmc.edu/tmcnews/03_01_00/page_05.html

34. Food Consumption Highlights In total, Canadians ate 27.0 kg of red meat, down from 27.2 kg consumed in 2002 and benefits of eggs, increased use of eggs by the food service sector, http://www.statcan.ca/english/ads/23F0001XCB/highlight.htm

CD-ROM: Canada Food Stats More on CFS Food consumption highlights Food consumption tables ... Related products Food consumption highlights Part I Part II Food consumption in Canada 2003 - Part I Though many countries closed their borders to Canadian beef in May 2003, domestic demand increased. This release uses new experimental data designed to estimate food consumed. The data are based on the traditional estimates of food available for consumption. However, the new food consumption data adjusts for retail, household, cooking and plate loss. Beef consumption goes up As much of the world eliminated Canadian beef from their diets, Canadians ate more. Beef consumption in Canada increased 5.0% to 14.2 kg per person in 2003. On May 20, 2003, most nations imposed a ban on Canadian beef products after a single breeder cow in northern Alberta had tested positive for bovine spongiform encephalopathy ( BSE ), more commonly known as mad cow disease. As a result, both exports and domestic slaughter plunged. Even so, last year more beef disappeared within the domestic market. As Canadians chose beef more often, they also ate less pork. Consumption of pork fell 9.6% to 10.9 kg. In total, Canadians ate 27.0 kg of red meat, down from 27.2 kg consumed in 2002 and the fourth consecutive drop.

35. Redirect - Rediriger Raw foods of Animal Origin (RFAO s) includes meat, poultry, eggs, raw milk cheese, and food service establishments including restaurant operations. http://www.hc-sc.gc.ca/food-aliment/mh-dm/mhe-dme/rfao-aoca/e_rfao.html

36. Food Review: US Per Capita Food Consumption: Record-high Meat And Sugars In 1994 The traditional market for processed eggs as ingredients in foods such as of pasteurized egg products in institutional food service and restaurants. http://www.findarticles.com/p/articles/mi_m3765/is_n2_v18/ai_18509713/pg_2

@import url(/css/us/style1.css); @import url(/css/us/searchResult1.css); @import url(/css/us/articles.css); @import url(/css/us/artHome1.css); Home Advanced Search IN free articles only all articles this publication Automotive Sports FindArticles Food Review May-August 1996 Content provided in partnership with 10,000,000 articles Not found on any other search engine. Related Searches Food consumption / Surveys Meat industry / Surveys Sugar industry / Surveys Food habits / Research Featured Titles for Academy of Marketing Science Review Accounting Historians Journal, The Accounting History AgExporter ... View all titles in this topic Hot New Articles by Topic Automotive Sports Top Articles Ever by Topic Automotive Sports US per capita food consumption: record-high meat and sugars in 1994 - includes related article Food Review May-August, 1996 by Judith Jones Putnam Lawrence A. Duewer Save a personal copy of this article and quickly find it again with Furl.net. It's free! Save it. Continued from page 1. In a 1992-93 national survey commissioned by the National Live Stock and Meat Board (NLSMB) and conducted by the market research firm MRCA Information Services, Inc., which tracks food consumption via its Menu Census diaries, 95 percent of the survey sample (2,000 households) classified themselves as "red meat eaters," 5 percent as "red meat avoiders" who never eat red meat, and about 2 percent as "vegetarians." When the diets of all study participants were analyzed, however, less than 1 percent consumed no red meat during the 14-day reporting period and an even smaller percentage consumed no meat, poultry, or fish. Red meat avoiders actually consumed an average of 2.3 ounces of red meat (beef, pork, lamb, veal, processed, and variety/other meats) a day. Red meat eaters consumed only 1.2 ounces more red meat than the red meat avoiders.

37. Home The food Safety and Inspection service (FSIS) is the public health agency Federal meat Inspection Act, the Poultry Products Inspection Act, and the Egg http://www.fsis.usda.gov/

All FSIS Dockets Docket Comments Export Information Training All USDA Information For... Constituent Groups FSIS Employees You are here: Home Hurricane Rita: Keeping Food Safe During An Emergency USDA is providing recommendations in advance of Hurricane Rita which is predicted to impact the Florida Keys and possibly other Gulf Coast States later this week. Food Safety Contacts in Areas Affected by Hurricanes and Tropical Storms USDA provides helpful food safety and food procurement information for areas affected by hurricanes and tropical storms. USDA's Hurricane Katrina Aftermath Information Updated Information for disaster cleanup, agency resources, recovery, consumers, the National Finance Center (NFC) and for USDA personnel in the affected areas. Is It Done Yet? PDF ... PDF Food brought from home can be kept safe if it is first handled and cooked safely. Food Safety Tips for College Students PDF Can you make the grade in food safety? These questions and answers will help you safely cook and prepare foods while away at school. Bovine Spongiform Encephalopathy - "Mad Cow Disease" Information and resources from FSIS, other USDA and other government agencies on the issue of BSE.

38. RSPCA || Latest 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

Latest - Dog's leg amputated in kitchen by owner A man who performed a DIY amputation of his dog's leg, after being told the procedure would cost hundreds of pounds, has been banned from keeping animals for 10 years. Griffith John Prosser, 35, of Aberfan, South Wales admitted two charges of causing unnecessary suffering to an animal and performing veterinary surgery while unregistered. Neighbours reported that they had seen the dog with an injured front paw and then later had seen the dog with only three legs and a stump covered by a blood-saturated bandage. When the RSPCA inspector visited Prosser's home he saw the dog's leg had been amputated below the knee, leaving a mass of red tissue. Prosser said that after the dog had developed gangrene he used a hammer and an electric saw to cut it off and cauterised the wound with an iron bar that had been heated up on his stove. Prosser was banned from keeping animals for 10 years. Bumper has had an operation to correct the amputation and is now waiting to be rehomed. Welcoming the verdict, RSPCA Inspector Simon Evans said: "This case is horrifying. Subsidised veterinary treatment would have been available to Prosser for Bumper - the public should never try to carry out such procedures on animals."

39. 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/

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40. 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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