61. UACES: Arkansas 4-H Center: Services: Food Service The Arkansas 4H Center food service staff can provide all of your meal and Assorted Fresh and Dried Fruit, Yogurt, Hard Boiled eggs, and Cottage Cheese http://www.arkansas4hcenter.org/Services/menu_food_service.asp

Meeting Rooms Food Service Lodging Rates ... Contact Us The Arkansas 4-H Center Food Service Menu Printer Friendly (PDF) The Arkansas 4-H Center food service staff can provide all of your meal and snack needs. Meals are served cafeteria style. If there is no other group eating with you, meals may be selected from the menus listed. Unless otherwise arranged meal times are: Breakfast 7:30 - 8:15 Lunch 11:45 - 12:30 Dinner 6:00 - 6:45 Your final guaranteed meal count and any dietary restrictions are due to the Food Service Manager 7 days prior to your activity. If the Center is not notified your contracted estimate becomes your final, guaranteed meal count. If you have, any questions or concerns please feel free to contact the Food Service Manager at (501) 821-4444 or at cmartin@uaex.edu Continental Breakfast Breakfast Cold Cereal and Fresh Whole Fruit are served with most Breakfast Breakfast Casserole - Fluffy Scrambled Eggs, Hash browns, Cheese, and Ham or Sausage served with Biscuit and Gravy Breakfast Burrito- Fluffy Scrambled Eggs with Shredded Cheese, Bell peppers, Onions, and Ham or Sausage Wrapped in a Warm Flour Tortilla served with Salsa and Hash browns

62. Value-Added Food Processing Sector, Industry Sector Summaries, Manitoba Industry activities focus on education and training, domestic and export marketing,and food service. meat processing Pork, Beef Poultry. Egg processing http://www.gov.mb.ca/iedm/profiles/foodproc/

Aerospace Apparel Building Products Customer Contact Centre ... Transportation Equipment Manufacturing Value-Added Food Processing E-mail Web Coordinator Investing in Manitoba For Site Selectors Business Advantages ... Petroleum Industry Sector Summaries: Value-Added Food Processing Sector Structure Size: Processed food and beverages account for annual manufacturing shipments of approximately $3.1 billion. Employment is estimated at approximately 8,500. Dominant Activities: Principal manufacturing shipments include: meat products, dairy, flour and feed, poultry, other processed food and beverages. Exports: Manitoba exports constitute 37% of total provincial shipments with primary markets being the United States (74%), Japan (13%), and Mexico (5%). Principal exports include pork and pork products, potatoes, honey, malt, beef and eggs. The industry is comprised of 200 food and beverage manufacturers. Most are small and medium-sized enterprises (SMEs). The largest firms are multinationals in the meat, frozen french fry, vegetable oil and baking sectors. The principal industry organization is the Manitoba Food Processors Association (MFPA), whose activities focus on education and training, domestic and export marketing, and food service.

63. Www.foodsafety.gov - Frequently Asked Questions Reporting food Problems (FSIS). eggs Dairy Developing a food Business (CooperativeExtension service, North Carolina); FDA Requirements of food http://www.foodsafety.gov/~fsg/fsgfaq.html

Frequently Asked Questions Below are answers to over 500 frequently asked questions (FAQ) on federal, state, and local food safety web sites. Select a topic from: FAQ's for Consumers Food Addititves Meat Poultry Seafood ... FAQ's for Business and Industry FAQ's for Consumers How Safe is Safe? (Cooperative Extension Service, Minnesota) Reporting Food Problems (FSIS) All About Shell Eggs (FSIS) Egg Products (FSIS) Egg Questions and Answers (Benton-Franklin Health District, Washington) Handling Eggs and Egg Dishes (Cooperative Extension Service, Mississippi) Incompletely Cooked Eggs (Cooperative Extension Service, Mississippi) Visiting a Dairy (Cooperative Extension Service, Mississippi) Food Additives Additives in Meat and Poultry Products (FSIS) Food and Color Additives (FDA) Food Preparation and Storage Appliance Thermometers (FSIS) Barbecue Food Safety (FSIS) Bulging Cans (Cooperative Extension Service, Mississippi) Canning (Cooperative Extension Service, North Dakota) Baby Food (Cooperative Extension Service, Mississippi) Baby Bottles Baby Food Jars Baby Feeding Breast Milk ... Cookie Dough (Cooperative Extension Service, Mississippi)

64. Food Safety food Safety and Inspection service s food Labeling Procedures, US Department Weighing Incentives for food Safety in meat and Poultry, Amber Waves, USDA. http://www.agmrc.org/agmrc/markets/Food/food safety.htm

Contact Us Quick Search Browse Energy Fiber Food Pharmaceutical ... What's New My Account Login/Register Welcome AgMRC Food Food Safety Food Safety Antibiotic Use/Issues Bio-terrorism Food Safety Irradiation ... University Food Safety Centers Bio-terrorism Bioterrorism Agents/Diseases , Centers for Disease Control and Prevention - This site provides descriptions for various biological agents that pose a risk to national security. Bioterrorism - A Threat to Agriculture and the Food Supply. U.S. General Accounting Office. This document summarizes four GAO reports regarding the U.S. food supply. Nov. 19, 2003 Center for the Study of Bioterrorism and Emerging Infections , Saint Louis University School of Public Health - This Web site offers a variety of resources and links. Countering Bioterror, Bioterrorism and Your Food , University of Kentucky. This article outlines the threat of food-borne pathogens. Fall 2002 Countering Bioterrorism and Other Threats to the Food Supply - A listing of federal and state government Web sites is provided. Counterterrorism , FDA - This Web site lists government-related counterterrorism links.

65. UNH Cooperative Extension - Food Saftey - Food Service for the safety of all food products except meat, poultry, and egg products . food Safety Education Resources For Educators or food service Managers http://ceinfo.unh.edu/FoodSafe/FSFoodS.htm

Home About Us Counties News ... Contact Us Search Food Safety Keeping Food Safe at Home Food Service Food Producers and Processors Starting a Food-Related Business in NH Other Sites Other Cooperative Extension Websites University of NH List of Related ... Search Engines Food Service Education Programs For Food Service Workers and Managers UNH Cooperative Extension offers two food safety and sanitation programs for food service workers and managers. A brief description of these programs is provided below. Safety Awareness in the Food Environment (SAFE) The SAFE program is an interactive, two-hour workshop for food workers. This introductory program focuses on the importance of personal hygiene and controlling time, temperature, and cross contamination as food flows through your food service operation. During SAFE programs, UNH Cooperative Extension Educators review critical food safety and sanitation concepts and food handling tips for both front-of-the-house and back-of-the-house employees. SAFE programs are useful for new food service workers or as a refresher for experienced food service workers. SAFE programs are provided free of charge to both participants and food service facilities. For more information or to inquire how you might schedule a program for your facility, please contact the Family and Consumer Resources Educator in your

66. UC Irvine Environmental Health & Safety Before and after preparing food, especially after handling raw meat, Hot perishable foods that have been on the service line for over 1.5 hrs should not http://www.ehs.uci.edu/programs/sanitation/Guidelines_for_Food_Service.html

Environmental Sanitation Guidelines for Food Service There are over 250 different illnesses caused by contaminated food or drink, which results in millions of foodborne outbreaks and thousands of deaths. A foodborne illness outbreak occurs when a group of people develop the same illness after ingesting the same type of food. In many cases, contaminated foods look, smell and taste normal. In order to prevent foodborne illness, microorganisms such as bacteria, viruses or protozoa, must not be given the chance to grow and multiply or contaminate foods. The following guidelines were designed to assist in the prevention of foodborne illnesses. Wash Your Hands Wash your hands with soap and water: Before and after preparing food, especially after handling raw meat, fish or poultry and before handling ready-to-eat food. After using the restroom or other activities that interrupt you while preparing food. Prevent Cross Contamination Keep raw meats, fish and poultry separate from other foods. Don’t allow their juices to drip on other foods. Cover all food in the refrigerator.

67. General Guidelines For Temporary Food Service - Environmental Health & Safety / C. All raw meats and foods, like casseroles containing meat products, DAIRY BIPRODUCTS All foods that contain milk products or egg products. http://www.ehs.ucr.edu/programs/eh/guide_4_permit.htm

Home Environmental Health General Guidelines for Temporary Food Service NOTE: The signature of the club/organization’s representative on the food permit is a declaration of the following: Hygienic Handling and Preparation of Food Products A. Washing the food preparers hands prior to food preparation and after touching the face or hair, going to the restroom, taking a smoke break etc. A food handler with any type of illness, such as a cold sore, infected cuts, colds etc. shall not prepare or serve the food products. B. Hand washing materials on-site : Hand soap, paper towels, wash water and an appropriate method of disposal of the wash water or sanitizing wipes, like Wash and Dry, must be provided on-site. The booth will not be allowed to open if these materials are not present. D. Temperature control: Maintain potentially hazardous foods hot or cold at all times (see next page for food temperature information). E. Defrosting of potentially hazardous foods: Do not let them sit out at room temperature to defrost. Defrost in a microwave, under cold running water, in a refrigerator or prepare in the frozen state.

68. Food Safety Division Laws And Regulations Bakery, Refrigerated Lockers. meat, General information. eggs. Shellfish ORS 619 Labeling and Inspection of meat and meat food Products http://www.oregon.gov/ODA/FSD/reg_law_index.shtml

Text-Only Site State Directory Agencies A-Z Accessibility ... Related Sites Laws and regulations Food Non alcoholic beverages Bakery Refrigerated Lockers ... Dairy Food Retail food Operating a retail food store means the preparing, packaging, storing, handling or displaying of food for sale at retail to the consumer or user, and may include produce trimming, processed meat slicing, cheese slicing, preparing gutted and filleted fish, and providing retail customer services to change the form of food such as juice squeezing or peanut grinding. A retail food store would include sell of packaged foods, food for immediate consumption, bulk food, seafood and produce. ORS 616 Food and Other Commodities OAR 603 Division 25 Food Establishment Standards and Standards for Retail Food Service Activities OAR 603-025-0030 Food Code Food processing and food warehouses Food processing means the cooking, baking, heating, drying, mixing, grinding, churning, separating, extracting, cutting, freezing or otherwise manufacturing a food or changing the physical characteristics of a food, and the packaging, canning or otherwise enclosing of such food in a container, but does not mean the sorting, cleaning or water rinsing of a food. Food storage warehouse means any building or place where food is stored as a commercial venture or business, or stored in connection with or as a part of a commercial venture or business, but does not include a home, restaurant, rooming house, hotel or similar place where food is stored to be used or consumed by the owner or served to employees, customers, or guests, nor an establishment licensed by the department under other laws.

69. Food Safety Check the USDA food Safety and Inspection service Web site http//www.fsis.usda.gov Avoid recipes in which eggs remain raw or are only partially cooked. http://www.seekwellness.com/nutrition/food_safety.htm

document.write(''); home wellness pelvic health other conditions ... contact us // syntax: swSlideMenu(id, dir, left, top, width, height) new swSlideMenu('menu1', 'down', 230, 91, 180, 350); new swSlideMenu('menu2', 'down', 295, 91, 180, 350); new swSlideMenu('menu3', 'down', 381, 91, 180, 350); new swSlideMenu('menu4', 'down', 487, 91, 180, 350); home wellness nutrition food safety fall prevention fitness health consumerism mental health ... listeriosis food safety Sponsors WHAT IS CLIMAX CONTROL? LEARN MORE ORDER NOW ... ORDER NOW Contents Giving Recipes A Food Safety Update Are Bioengineered Foods Safe? Botulism Food Safety Temperatures Test ... Listeria Giving Recipes a Food Safety Update How many of the following questions would you answer "YES"? 1) Do you have favorite recipes that have been passed down through your family? 2) Are you thinking of giving someone a cookbook as a present? How about as a prize at a health fair, class, etc.? 3) Are you using food preparation techniques you saw others use as you grew up?

70. Food And Cooking: Arbor Nutrition Guide food and food science. cooking, food service, nutrition. Specific foodorganisations. meat industry Dairy and egg industry Cereal and legume http://www.arborcom.com/test/frame/food_spec.htm

Food and food science. cooking, food service, nutrition. Arbor Nutrition Guide. You are at the top of one of the sub-sections of the A rbor N utrition G uide. Please click here to return to the main contents!!! Food industry, agriculture Food service Cooking and dining FOOD INDUSTRY, AGRICULTURE General agricultural industry Specific foods and agricultural industries Food service industry Phytochemistry, nutraceuticals and functional foods ... Cooking and dining See also: Commercial nutrition Click here to go to this section Specific food organisations Meat industry Dairy and egg industry Cereal and legume industry Oil and margarine industries ... Other specific agricultural industry Meat industry An industry site from Australia, but one with lots of material of interest to nutritionists and educators alike. There is valuable reference data on the nutritional content of various meats, as well as material from their popular series of lay handouts, and past issues of their newsletter for dietitians. Together with recipes, the combination makes for a very worthwhile visit. Meat-ing Place Beef Info: Canadian beef industry More beef than nutrition oriented, but there is some good information on fat and iron in the nutrition section.

71. Nutrition Action Healthletter - Safe Food 2000 Quiz Rare meats (especially ground beef or poultry). Raw eggs or foods made with raw Sources USDA food Safety and Inspection service and FDA Center for food http://www.cspinet.org/nah/11_00/

I wash my hands with soap or dishwashing liquid both before and after I handle food. answer I have a separate sponge only for wiping up spills from raw meat, poultry, seafood, and eggs. answer answer Plastic cutting boards are less likely to spread bacteria than wooden cutting boards. answer I give my fresh produce a good, warm soak in the sink before I use it. answer answer answer I give the inside of my refrigerator a thorough, warm soapy wash every month. answer I always defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain. answer answer answer I make sure to use any cracked eggs before the others. answer I cook or freeze steaks and chops within three or four days of purchase, fish within 24 to 36 hours of purchase, and poultry or ground meat within one or two days of purchase. answer answer answer I wrap and refrigerate leftovers as soon as possible, and always within two hours. answer I eat, freeze, or toss leftovers within a week. answer I note the date and contents of leftovers on the container in which I store them. answer I clean my sponges at least once a week.

72. Reinventing The Meal With Soy And Food Service Success In recent surveys conducted with foodservice directors, we asked what the You may purchase highquality soy protein products to add to ground meat. http://www.soyfoods.com/symposium97/reinventing.html

73. Consumer S Guide Planning for shortterm emergency food needs may be as simple as is foundprimarily on perishable foods such as meat, poultry, eggs and dairy products. http://www.fcs.uga.edu/pubs/current/FDNS-E-34-2.html

Consumer's Guide Preparing an Emergency Food Supply Short Term Food Storage Elizabeth L. Andress, Ph.D. Associate Professor and Extension Food Safety Specialist, Department of Food and Nutrition and Judy Harrison, Ph.D. Associate Professor and Extension Food Safety Specialist, Department of Food and Nutrition Document Use: Food storage is considered part of being prepared for emergencies and natural disasters. Individuals and families can eliminate some stress, worry and inconveniences by planning for emergency food needs. How much and which foods to store will depend on the members of your household, your preferences, special health conditions, ability to use the food in an emergency, and space for storage. Planning for short-term emergency food needs may be as simple as increasing quantities of some staple foods and non-perishable foods that you normally would use. (Non-perishable foods are those that can be stored safely at room temperatures.) Preparing a Three-Day Emergency Supply A three day emergency preparedness kit will be useful for most disasters. Gathering the essential items that could be needed and putting them in one location will help you and your household through the worst days of an emergency. This short-term preparedness kit should of course include food in addition to water, personal hygiene items, flashlights, blankets and other essentials recommended for emergencies. This food supply needs to be non-perishable; select foods that require no refrigeration, minimal or no preparation or cooking, and little or no water. If you will have to heat food you have put away before eating it, pack a grill, camping cookstove and fuel also. For ease in managing your supply, select food items that are compact and lightweight. Include a selection of the following foods in your short-term Disaster Supplies Kit:

74. ND Food Services - Greenfields Menu Breaded white meat chicken, crisp celery, and grilled onions in a buffalo cayenne eggs Benedict Two poached eggs served over a toasted English muffin, http://food.nd.edu/dining/menu/greenfields.html

Greenfields About Us Places to Eat Meal Plans Catering ... Popular Sites Check out our newest items! Vegetable Alfredo - Our special cuts of the vegetable of the day tossed lightly in our alfredo sauce and served over pasta. Served with breadsticks. Chicken Cordon Blue Sandwich - A hand breaded chicken breast covered with smoked ham and melted swiss cheese with a tangy bistro sauce. Choose between hot chips, seasoned fries or Ogla's beans. Buffalo Chicken Salad (hot and spicy!) - Breaded white meat chicken, crisp celery, and grilled onions in a buffalo cayenne sauce. Served over a bed of mixed greens then topped with crumbled blue cheese and green onions. Turkey Club Wrap - Turkey, bacon, lettuce and tomatoes, served with your choice of hot chips, fries or Ogla's beans. Shrimp Caesar Salad - Jumbo grilled shrimp tossed in our own caesar dressing served over fresh cut romaine letuce. Fresh homemade croutons garnished with fresh grated parmesan cheese. Salmon Caesar Salad - Our classic Caesar salad topped with our special hand cut poached salmon basted in fresh caesar dressing and garnished with homemade croutons. Chicken Ranch Pita - Chunks of white meat chicken lightly seasoned then folded into a warm pita with ranch dressing, shredded lettuce, cheddar cheese and served with fresh fruit.

75. Wilmington College Food Service All White meat Chicken with Caesar Dressing, $3.50. Chicken Salad All White meatChicken Breakfast Burrito Egg Cheese or Bacon, Egg Cheese, $1.75 http://www.wilmcoll.edu/studentlife/foodserv.html

Home Enrollment Academics Student Life ... Student Services floor of the Admissions and Classrooms Building on the New Castle Campus. Cafe Summer Hours Hot Sandwiches Garden Burger Baked Fish (Tilapia) Veal Parmesan Chicken Sandwich (All White Meat) Hot Dog (100% Beef) Cheese Steak Chicken Cheese Steak Buffalo Chicken Sandwich Hamburger Cheeseburger Bacon Cheeseburger Chicken Fingers Pretzels French-Fries Pizza With Toppings Mozzarella Sticks Onion Rings Candy Ice Cream Beverages Nestea Bottles Lemon Nestea, Diet Lemon Nestea, Raspberry Nestea Minute Maid Bottled Juices Water 24 oz. Bottle Vitamin Water Coffee 12 oz. $.75 16 oz. $1.00 20 oz. $1.25 Oregon Chai 12 oz. $1.50 16 oz. $1.75 20 oz. $2.00 Cold Sandwiches All sandwiches are prepared dry with condiments on the side. they are made fresh daily and have limited availability Italian Wrap Turkey Wrap Chicken Caesar Salad Wrap All White Meat Chicken with Caesar Dressing Chicken Salad All White Meat Chicken Tuna Salad Croissant Roasted Beef Sandwich Roast Beef with Pepper Jack Cheese on Wheat Club Sandwich Turkey, Ham, Bacon with American Cheese on Wheat

76. ENC - Egg Nutrition Center Irradiation has previously been approved for use on raw meat and meat Most eggproducts are used by food manufacturers and food service institutions. http://www.enc-online.org/information_for_dietitians_and_h1.htm

Home ENC Staff Eggs, Cholesterol Egg Food Safety ... Fact Sheets Food Safety Education Information for Dietitians and Health Professionals Table of Contents Introduction Risk Factors Organisms of Foodborne Illness Natural Design Protective Qualities in Egg ... Food Safety Regulation of Egg Products Introduction Historically food safety issues were the responsibility of each individual.As society became more industrialized the safety of food production, preparation and consumption became more of a concern.At the beginning of the twentieth century, lack of scientific knowledge and food industry guidance led to outbreaks of foodborne illness all over the world. With the advent of more advanced scientific and medical knowledge as well as technological advancement, foodborne pathogens were isolated and techniques for preventing food contamination were developed.Understanding and communicating safe food practices is now known to be essential to the continued health of our entire society. For the consumer, food safety involves prudent food purchases, sanitary food preparation and safe food preservation.Old world traditions and unsafe, unscientific practices need to be corrected before acceptance of modern methods can be assured. Knowing the populations at greatest risk for foodborne illness can help target the message that food safety must be taken seriously.

77. Greening University Food Services It was a student group that requested their food Services make this change, 4 (3.0%) B. Lactovegetarian (No meat or eggs but do eat dairy) . http://www.brown.edu/Departments/Brown_Is_Green/esproj/food4195/food4195.html

Greening University Food Services MAY, 1995 Authors: Ela Abrams Jeff Doff Jennifer McDonnell Table of Contents Abstract Introduction Background of University Food Services Summary ... Where to Get Organic Vegetables Abstract As students in an Environmental Stewardship class, we did an intensive investigation of Brown University Food Services (UFS). We had three initial goals of our investigation: 1) to determine and understand how UFS operates, 2) find areas where UFS was green, and where it had room to become greener, and 3) to establish a professional working relationship between the Environmental Studies Department, especially the ES 41 Brown Is Green Practicum, and University Food Services. We began by doing background research of UFS, including menu planning, purchasing, production, serving and general energy flow of resources. We then studied food service at other Universities, and the green practices that have worked for them. After doing this research, we found that Brown's UFS is comparatively environmentally responsible. Nevertheless, we developed some suggestions we feel are plausible and would improve the success of UFS. We researched and developed a set of five suggestions.

78. Food Service United Nations Korea The meat is chopped up in small pieces and boiled in large pots with other What pleases the food service men even more is the fact that the man in the 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.

79. FSIS Recalls (Meat, Poultry & Egg Products) the starting point for information about all FSIS recalls (meat, poultry, oregg products). The page links to information about other kinds of food recalls. http://www.fsis.usda.gov/Fsis_Recalls/index.asp

All FSIS Dockets Docket Comments Export Information Training All USDA Information For... Educators Researchers Constituent Groups FSIS Employees You are here: Home / FSIS Recalls New York Firm Recalls Chicken Frankfurters for Possible Listeria Contamination (Sep 20, 2005) Firm voluntarily recalls approximately 23,040 pounds of chicken frankfurters that may be contaminated with Listeria monocytogenes New Jersey Firm Recalls Sausage Products for Possible Listeria Cross Contamination (Sep 15, 2005) Firm recalls 890 pounds of chorizo, blood sausage, and blood pudding from New York and New Jersey. The Recall Process What is the purpose of a recall? How are unsafe or mislabeled products discovered? How does FSIS ensure that products subject to the recall are returned ( Directives )? Find the answers to these questions and more. FSIS monitors recalls of meat and poultry products produced by Federally-inspected establishments. This page contains summary data on the FSIS recalls that are still in progress. The archive contains press releases and notification reports issued by FSIS in conjunction with recalls of meat and poultry product from 1996 to the present.

80. University Housing - Food Service University Housing food service Nutritional Information Pork Italian Egg Bake(Pork), 6.900 oz Portion, 296.99, 18.09, 13.04, 19.79, 314.38 http://www.housing.wisc.edu/foodservice/pork.php

Pork Pork Item Serving Size Calories (Kcal) Fat (gm) Carbohydrates (gm) Protein (mg) Cholesterol (gm) Sodium (mg) Fiber (g) Deluxe Omelet MTO 8.500 oz Portion Ham Fried Rice MTO 13.2 oz Portion Sweet and Sour Pork MTO 17.7 oz w/rice Ancho Pork Quesadilla MTO 11.9 oz portion Pork Quesadilla MTO Each Italian Panini MTO Each Pork Carnita Pita MTO 9.6 oz portion MTO Hot Italian Deli Meat Sand 12 oz portion Scrambled Pork Omelet MTO 6.900 oz Portion Pork and Broccoli Stir Fry MTO 18.6 oz w/rice Hash Brown/Ham Omelet MTO 9 oz portion Ham, Cheese, and Mushroom Omelet MTO 7 oz Portion Pork Carbonara MTO 11.600 oz Portion Italian Sausage Pasta in Cream Sauce MTO 12.440 oz Portion Pepperoni and Mushroom Pasta MTO 18 oz Portion Texas Breakfast Burrito MTO Each Spinach and Bacon Pasta MTO 22 oz Portion Italian Egg Bake(Pork) 6.900 oz Portion Ham Salad Fruit Plate 11.400 oz Portion Corn Dog w/Chili Topping 7 oz Portion Item Serving Size Calories (Kcal) Fat (gm) Carbohydrates (gm) Protein (mg) Cholesterol (gm) Sodium (mg) Fiber (g) Italian Sausage in Ital Sauce on Pasta 19.6 oz w/pasta

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