81. Food Services Regulation Changes Certified food Protection Manager food Services to eliminate pathogens” animal foods, but serves undercooked meats, eggs or http://www.co.washoe.nv.us/health/ehs/fs.html

County Home Page County Site Map Website Help Health Menu up to last menu Food Product Complaints Food Services Washoe County CFPM Instructors ... EHS Home Food Services search help print-friendly version text version Environmental Health Services Regulation Changes Certified Food Protection Manager Food Services Complaints Regulation changes: None at this time CERTIFIED FOOD PROTECTION MANAGER All food establishments, with the exception of Risk Level 1 , are required to have at least one certified food protection manager (CFPM). Obtaining a certification involves a two-step process. The first step is to seek instruction and testing from a private company who offers one of the approved exams. The Washoe County District Health Department (WCDHD) does not provide instruction or give these exams. For a list of WCDHD approved instructors, providing classes to the general public, click here The second step is to acquire a Certified Food Protection Manager photo ID card from the WCDHD. To do this, bring in a copy of the passing certificate and photo identification. There is a fee requirement of $20. Only cash and checks are accepted. Office hours are Monday through Friday, 8:00 am to 4:30 pm, except holidays. For additional information, call (775) 328-2434. Nationally recognized certification exams can be obtained through the following companies:

82. Meat And Poultry: Food: Products And Services Sunny Fresh Foods As a leading supplier of valueadded egg products, Sunny Freshis a Authentic Latino cuts of meat. Products and services include http://www.cargill.com/products/food/ps_meat.htm

@import "http://www.cargill.com/_css/dotcom_css_layout.css"; Food Industrial The following Cargill Web sites provide information about Cargill's meat, poultry and egg offerings. This page currently provides an overview of the types of offerings you can find on each site. In time, we aim to provide you with a more complete perspective on what Cargill can offer you. Sterling Silver Premium Meats Order superior cuts of meat online. Products include: Premium beef Premium pork Smoked ham Smoked turkey Sterling Silver Sliced Bacon AngusPride Premium Meats Top sirloin Ribeye Sirloin tip HoneySuckle White Turkeys with an abundance of white meat, and other turkey products. Products include: Fresh turkey Cooked turkey Whole turkey Turkey breast Deli meats Turkey sausage Shady Brook Farms Raising, processing and marketing premium fresh turkey and turkey products. Products include: Fresh turkey Cooked turkey Whole turkey Turkey breast Deli meats Turkey sausage Cargill Foodservice Beef Pork Turkey Chicken Veal Case ready meats Ground beef Boxed beef Specialty meats Cooked meat products Deli meats Variety meat products Plantation Turkey - Real Texas Turkey Growing, processing and selling superior turkey products to supermarkets throughout Texas. Products include:

83. Canada Country Page Cargill foods – Case Ready operates a multispecies case ready meat packaging serves food manufacturers and foodservice companies with Egg Solutions http://www.cargill.com/worldwide/canada.htm

@import "http://www.cargill.com/_css/dotcom_css_layout.css"; Africa Asia Pacific Europe Latin America ... Middle East North America Canada Cargill in Canada, headquartered in Winnipeg, Manitoba, has business interests in meat, egg and oilseed processing, animal feed, salt, fertilizer manufacturing, chocolate, natural gas, as well as grain handling and merchandising. Contact Information: Cargill Canada, P.O. Box 5900 300-240 Graham Avenue Winnipeg, Manitoba, CANADA R3C 4C5 Tel: 204-947-0141 Fax: 204-947-6444 Products and Services Food Cargill Foods , located in High River, Alberta, is a fully integrated beef processing facility, with slaughter, fabrication, rendering and hide operations all under one roof. The plant processes 4,000 head of cattle each day. Approximately sixty percent of product is exported and forty percent is sold domestic. Cargill Foods has sales offices in High River and Toronto, Ontario. Regional meat consultants are located across Canada. operates a multi-species case ready meat packaging facility in Toronto, Ontario. The plant occupies 167,000 sq feet and is customer-dedicated. The case ready facility was acquired 11 years ago and was the first case ready operation in North America for Cargill. Today, Toronto produces case ready beef, pork, ground beef, poultry and sausage products. Cargill Foods services retail stores throughout the province of Ontario. Sun Valley Foods consists of a chicken processing plant in London, Ontario and a hatchery in Jarvis, Ontario. The plant processes 80,000 chickens each day. The hatchery on average produces 150,000 chicks per day, which are further processed at the London facility. The business is a major supplier of processed chicken to the Canadian food service industry.

84. Division Of Food Safety - Bureau Of Food And Meat Inspection The Florida Department of Agriculture and Consumer Services, Division of food Federal Contracts/Poultry and Egg Grading. Contracts with the food and http://www.doacs.state.fl.us/fs/inspectn.html

Skip to Left Navigation Menu Skip to page content Charles H. Bronson, Commissioner - Dr. Marion Aller, Director Food Safety Home Programs Food Inspections Food Permit References ... Department Home Select a Division from Florida Department of Agriculture and Consumer Services's Site Map Select a Division Department Home Administration Ag. Environmental Services Agricultural Law Enforcement Agricultural Water Policy Animal Industry Aquaculture Consumer Services Dairy Industry Food Safety Forestry Fruit and Vegetables Licensing Marketing and Development Office of Inspector General Office of the Commissioner Plant Industry Standards Bureau of Food and Meat Inspection Overview The Bureau of Food and Meat Inspection administers and directs food inspection and related compliance activities associated with food safety and sanitation, consumer protection, a hazard analysis critical control point (HACCP) program, and certain food grading programs for the Department. If you have any questions, please contact: Dr. John T. Fruin Bureau Chief. (Note: All email for the Bureau of Food and Meat Inspection is directed to a bureau mailbox Programs Food Establishment Inspections Food Manager Certifications Water/Ice Programs Federal Contracts/Poultry and Egg Grading ... Hazard Analysis Critical Control Points (HACCP) Food Establishment Inspections This section has responsibility for a wide variety of food safety and consumer protection programs. Foremost among these is an inspection and testing program for the more than 40,000 retail food stores, food processing plants, food storage and distribution points, and other locations in Florida where food is sold to the public. Such facilities must first demonstrate compliance with sanitation requirements before a food establishment permit is issued, and are then inspected on a regular basis to ensure continuing compliance with sanitation standards during all phases of food handling, processing, and storage.

85. Food And Meat Inspection, Licensing Permits Registrations - FDACS Florida Department of Agriculture and Consumer Services safeguards the food and meat Inspection. Florida Laws FAQ Forms Related Links Contact http://www.doacs.state.fl.us/onestop/fs/foodsafe.html

Skip to Left Navigation Menu Skip to page content Charles H. Bronson, Commissioner Department Home Consumer Complaints Consumer Issues Environmental Issues ... Search Select a Division from Florida Department of Agriculture and Consumer Services's Site Map Select a Division Department Home Administration Ag. Environmental Services Agricultural Law Enforcement Agricultural Water Policy Animal Industry Aquaculture Consumer Services Dairy Industry Food Safety Forestry Fruit and Vegetables Licensing Marketing and Development Office of Inspector General Office of the Commissioner Plant Industry Standards Food and Meat Inspection Florida Laws FAQ Forms Related Links ... Contact The Bureau administers and directs food inspection and related regulatory actions associated with food safety and sanitation, consumer protection and certain food grading programs for the Department. Implementing a food manager certification program is another function of this section. A certified food manager is a person responsible for all aspects of the food establishment operation at a food establishment regulated by the Department. Food establishments permitted under Chapter 500, F.S., must have one or more certified food managers. Food establishments with four or more employees present on the same shift must have a food manager present. Food establishments with fewer than four employees must also have a designated food manager, but that person is not required to be on the premises at all times. This Section also monitors the processing and labeling of bottled water sold in Florida, and the purity of drinking water sold through water vending machines. Contracts with the Food and Drug Administration (FDA) for specific food store sanitation inspections and the USDA for inspecting and grading poultry, eggs and egg products further involve this Section in consumer protection programs.

86. Food Service Tips And Ideas Restaurants, fast food establishments, and cafeterias can do a lot to minimizeor reduce potential cost food service Waste Reduction Tips and Ideas http://www.ciwmb.ca.gov/BizWaste/FactSheets/FoodSrvc.htm

California Home Integrated Waste Management Board Search Index ... Waste Prevention World Business Waste Reduction Food Service Waste Reduction Tips and Ideas Restaurants, fast food establishments, and cafeterias can do a lot to minimize or reduce potential cost increases by incorporating simple waste prevention and recycling programs and procedures that will eliminate much of the waste that is thrown away. With proper purchasing and handling, and careful preparation and storage, food service establishments can help reduce waste and save money! Your restaurant may already be using many of these ideas to reduce costs as well as waste. Try a few new suggestions, see how they work, and then continue to expand your waste reduction program. Beverages Serve beverages from a beverage gun or dispenser, buy bar mixes in concentrate form, and buy milk in 5-gallon dispenser boxes. Grocery Items Use health department-approved, refillable condiment dispensers instead of individual packets. Buy shelf-stable food supplies in bulk when sales volume and storage space allows. Consider buying your lettuce precut during those times of the year when the pre-cut cost is equal to (or less than) the cost of the bulk product.

87. Kwantlen University College Facilities: Chartwells Food Services Catering request forms are available from the foodservice managers at all locations . Choice of Chilled Fruit Juices, Scrambled eggs http://www.kwantlen.ca/facilities/food.html

Kwantlen Facilities FACILITIES HOME CAMPUS / BUILDING INFO FOOD SERVICES CLASS CANCELLATIONS ... EMERGENCIES CHARTWELLS FOOD SERVICES CAFETERIA LOCATION / HOURS Langley: Richmond: Main Floor - South West Surrey: Second Floor - Building B Newton: Main Floor - Building 2 (by Student Lounge) Su rrey and Richmond Campus: Monday - Thursday am - 9 pm Friday: 7 am - 3:30pm Saturday: 9:00am - 2:00pm Langley Campus: Monday - Thursday: 7:30am - 8:30pm Friday: 7:30am - 3:00pm Saturday: Closed Newton Campus: Open during campus operating hours (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.

88. || -- Georgia Department Of Corrections -- food and Farm Services feeds 40000 inmates per day at a cost of $1.51 per day This includes all of the milk, eggs, beef and pork as well as 100% of the http://www.dcor.state.ga.us/CORR/FoodFarmServices/FoodFarm.html

georgia.gov links employment contact us ... Special Operations Food and Farm Services Food and Farm Services feeds 40,000 inmates per day at a cost of $1.51 per day per offender (cost as of FY03). The unit also negotiates and oversees contracts with other state agencies to feed 5,300 inmates. Food and Farm Services uses a 28-day master menu serving 3,000 calories. A statewide, computerized inventory system is used for cost control and warehouse shipping. Across the state, the section oversees 14,196 acres. Overall 47% of the food consumed by the inmate population is produced on GDC farms. This includes all of the milk, eggs, beef and pork as well as 100% of the canned vegetables that can be grown in the Southeastern United States. Site Acreage Produces Rogers SP Farm Canned vegetables, milk, beef, pork, and grows feed commodities for livestock feed Montgomery SP Farm Eggs Wayne SP Farm Fresh fruits and vegetables, as well as feed commodities for livestock at other farms Dooly SP Farm Fresh fruits and vegetable, as well as feed commodities for livestock at other farms Joe Kennedy Farm Beef and commodities for livestock feed Middle Georgia Regional Farm (consists of farms at Milledgeville, Johnson SP Farm and Washington SP Farm)

89. Vegetarian Journal's Foodservice Update, Vol. X No. 2 -- Vegetarian Resource Gro Rather than meat or eggs, use beans, nuts, and seeds for the protein One foodservice family that decided to go “nuts” is Marilyn and Harry Wedig of http://www.vrg.org/fsupdate/fsu20022/fsu20022nutstoyou.htm

Skip Navigation VRG Home About VRG Vegetarian Journal ... Links Vegetarian Journal's Foodservice Update Healthy Tips and Recipes for Institutions Volume X, Number 2 Spring 2002 Nuts To You! By Nancy Berkoff, EdD, RD, CCE I had an opportunity to speak with representatives of the California Walnut Board at a recent seminar. They were full of great ideas for including nuts in vegetarian foods. I loved the quote from Albert Einstein they use in their newsletter, as follows: “Nothing will benefit human health and increase chances for survival of life as much as the evolution of the vegetarian diet.” I also like some of the facts they have gathered: Fifteen per cent of college students identify themselves as vegetarian. Across the nation, elementary and high school teachers are noting an increase in students identifying themselves as vegetarian. The vegetarian category in traditional supermarkets has increased about 31%, which translates to about $166.3 million in sales annually. In food service, culinary arts, and nutrition professions, themes of vegetarian articles have shifted from the adequacy of vegetarian diets to therapeutic application and disease prevention aspects of vegetarian diets. All nuts can be an ingredient in vegetarian planning. Nuts add fiber, provide protein, and, depending on the nut, add various vitamins and minerals as well. Nuts are concentrated sources of fat and calories. The fat in nuts is the “good” kind, the mono- and polyunsaturated type. Since most diets require some fat, ranging from 15% to 30% of total daily calories, good menu planning can include various forms of nuts every day.

90. Food Court Menus food Services Specials. Soup of the Day. Daily Special at Tomassito s (Fresh Vegetable and meat Selections/cooked to order) Side of Rice $1.75 http://mbsc.unomaha.edu/foodcourt.htm

Food Court Menu Food Services Specials Soup of the Day: Minestrone, Chili; at PKI Chicken Vegetable Lunch in the Maverick Buffet: Week of 9/19 - 9/23/05 Friday GRILL : Hamburgers, Hot Dogs, Grilled Cheese, French Fries Week of 9/26 - 9/30/05 Monday GRILL : Hamburgers, Hot Dogs, Grilled Cheese, French Fries Tuesday GRILL : Hamburgers, Hot Dogs, Grilled Cheese, French Fries Wednesday GRILL : Hamburgers, Hot Dogs, Grilled Cheese, French Fries Thursday GRILL : Hamburgers, Hot Dogs, Grilled Cheese, French Fries Friday GRILL : Hamburgers, Hot Dogs, Grilled Cheese, French Fries *Menus are subject to change. Food Court indicates Pork in menu item) Aztec's Open Monday - Friday, 10:00 a.m. - 1:30 p.m. Chicken Wrap Veggie Wrap Taco Salad (3) Taquitos (3) Aztec Potatoes Garden Greens Open Monday - Friday, 10:00 a.m. - 2:30 p.m. Salad by the ounce - $.35 Breakfast Bar 7:00 a.m. - 10:00 a.m. Fresh Cut Fruits $2.25 Yogurt Cup $ .75 Tomassito's Italian Cafe' Open Monday - Friday

91. Prevention Of Foodborne And Waterborne Outbreaks For Nonprofit Organizations Nonprofit organizations can operate as either a licensed food service Stuffing, poultry, and stuffed meats and poultry 165?F for at least 15 seconds http://edcp.org/guidelines/excluded.html

EDCP Mission/Vision General Information on Bioterrorism Bioterrorism Information for Health Care Providers Fact Sheets ... ImmuNet Guidelines for the Prevention of Foodborne and Waterborne Outbreaks for Nonprofit Organizations Who Operate as "Excluded Organizations" Purpose Definitions Excluded Organizations May Operate With or Without a License Procedures for Excluded Organizations ... Acrobat PDF Downloads Background Foodborne and waterborne illnesses are caused by a variety of bacteria, viruses, and parasites or the toxins they produce. Some of these diseases include salmonellosis, hepatitis A, viral gastroenteritis ("stomach flu"), and botulism or Staphylococcus ("staph") food poisoning. Common symptoms of foodborne illness include vomiting, cramps, diarrhea, and fever. These foodborne or waterborne agents or toxins can be found in the raw food products (such as Salmonella in raw chicken, beef, or eggs) or can be present in the people who handle the food (such as Salmonella, Norwalk virus, or hepatitis A virus in feces or Staphylococcus in a cut or boil on the skin). Rarely, these agents can be present in water. Nonprofit organizations, such as churches and fire halls, may host food-related events for the benefit of others. Nonprofit organizations can operate as either a licensed food service facility or an excluded organization without a license. Please note that some local health departments require licensure on nonprofit organizations and therefore these guidelines as it relates to excluded organizations may not apply; it is important to know the specific requirements of the county health department.

92. Bradley University Food Services - Williams Hall Egg Rolls -Teriyaki Chicken -Fried Rice -Vegetables -Soup of the Day. -Spaghettiw/ meat and Marinara Sauce -Hot Beef Cheddar Sandwich -French Fries http://www.bradley.edu/foodservice/williams.html

Cafeteria Hours: Breakfast Brunch/Lunch Dinner Monday - Friday Saturday Closed Closed Williams is open five days a week for breakfast, lunch, and dinner, and open on saturday for brunch. Click here to see the Williams Saturday brunch menu Below is the menu for this month's breakfast, lunch, and dinner selections: Monday Tuesday Wednesday Thursday Friday Sept.19-23 Breakfast -Scrambled Eggs-Omelet Bar -Carved Ham -Waffles -English Muffin -Hard Boiled Eggs -Oatmeal -Peaches -Cheese Sauce Potatoe cubes -Muffins -Scrambled Eggs -Omelet Bar -Bacon -Mini Pancakes -Tri-Tater Hashbrowns -Cheese Sauce -English Muffins -Peaches -Grits -Coffee Cake -Scrambled Eggs -Omelet Bar -Sausage Links -French Toast -Cheese Sauce -Hard Boiled Eggs -Peaches -Cream of Wheat -Mini Omeletts -Hash Browns -English Muffins -Malt-O-Meal -Scrambled Eggs -Omlete Bar -Bacon -French Toast Sticks

93. La Sierra University: Food Service: Menu food Court Information Weekly Menu Contact food service Fried food BarStrawberry Whip Artichoke Salad, Refried Beans Soup Egg Rolls Chow Mein http://www.lasierra.edu/departments/foodservice/menu.html

Home Academics Admissions Future Students ... Alumni Food Service Menu Food Service Home Meal Plans Dining Guidelines Food Court Information ... Week 3 We are currently updating our menus. They will be available by Monday, Sept 26, 2005. Home About La Sierra Calendar Contact Us ... La Sierra University Revised Wednesday, September 21, 2005 10:33 AM PST Send general comments and questions about La Sierra to: info@lasierra.edu Send web site related comments and questions to: webmaster@lasierra.edu URL: http://www.lasierra.edu /departments/foodservice/menu.html Campus Map

94. Meat, Poultry, Fish, Dry Beans, Eggs And Nuts 1/2 cup of cooked dry beans or 1 egg counts as one ounce of lean meat. The other foods in this group dry beans, eggs, and nuts are similar to meats http://edis.ifas.ufl.edu/HE940

Whole Document Navigator (Click Here) Top of Document Eat 2-3 servings every day. What counts as one serving? Eight Tips for Selecting and Serving Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts: Reduce Your Intake of Fat, Saturated Fat, and Cholesterol How to Prepare Meats in Lowfat Ways: Keep Sodium Content Low What Does One Serving Look Like? Choose foods from each of five food groups Footnotes Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Glenda L. Warren Eat 2-3 servings every day. Choose lean meat, poultry without skin, fish, and dry beans and peas often. What counts as one serving? 2 to 3 ounces of cooked lean meat, poultry, or fish count as one serving. 1/2 cup of cooked dry beans or 1 egg counts as one ounce of lean meat. 2 tablespoons of peanut butter or 1/3 cup of nuts count as one ounce of meat. Getting enough food from this food group is not a problem for most people. People only need two to three servings daily, totaling 5 to 7 ounces of lean, cooked meat to get their needed protein. Meat, poultry, and fish supply protein, B vitamins, iron, and zinc. The other foods in this group - dry beans, eggs, and nuts are similar to meats in providing protein and most vitamins and minerals. The Food Guide Pyramid suggests 2 to 3 servings each day of foods from this group. The total amount of these servings should be the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish per day. Eight Tips for Selecting and Serving Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts:

95. Welcome To Augustana Faculty - University Of Alberta food Services. Your group can enjoy our AllYou-Can-Eat cafeteria style meals . Egg Selection (choose one) Scrambled eggs Boiled eggs Poached eggs http://www.augustana.ab.ca/other/conference_services/lfood.html

Apply Now About Augustana home admissions ... campus facilities Page not found That page was not found on www.augustana.ca. Click the link to go to: http://www.augustana.ab.ca/other/conference_services/ University of Alberta Site Map Contact Us

96. Hot Links Our Global foodservice Enterprise Is Totally Down For Your Awesome Subculture Rod Begbie B3ta How to Poach an Egg - Vortex in boiling water with a http://dev.upian.com/hotlinks/tag/food

Hot Links KeyWords: Marker: Anil Dash Jason Kottke Mark Pilgrim Andy Baio Ethan Marcotte Tom Coates Paul Hammond Jeremy Zawodny Fran§ois Hodierne Simon Willison Richard MacManus Ben Milleare Erik Benson Cameron Marlow Paul Ford Graham Leuschke Wayne Burkett Philippe Janvier Alex Dudas Dan Cederholm Phil Gyford Jeff Veen Les Orchard Richard Rutter Aquarion Steve Cook Kayode Okeyode Manuzhai Will Pate cobra libre Jon Hicks Rod Begbie Adam Gessaman kaninka.net Tomas Jogin Jim Ray Nelson Minar Kristine Beeson Fran§ois Nonnenmacher Douglas Bowman Nicolas Tehu Charles Miller Matthew M. Boedicker Anne van Kesteren Isofarro Kellan Eric Meyer Cl©ment Hardo¼in Michel Bertier Jason Shellen Milo Vermeulen Ross Mayfield Joshua Schachter Level Classic Archives Safeguard Organic Standards 3 days ago jimray : Safeguard Organic Standards - Certain members of congress seem to think our organic standards, among the most lax in the world, are a bit too lenient. Seriously, wtf? Tags : dumb food politics copy ... anti-mega: my goodness, my Guinness 6 days ago deusx : anti-mega: my goodness, my Guinness - "If you're the kind of person that thinks Guinness is too bitter, try this: add a single shot of vodka (no more, no less) to a pint of Guinness. It somehow makes it super sweet."

97. PART 750 FOOD SERVICE SANITATION CODE : Sections Listing SUBPART H MOBILE food service. Section 750.1500 General – Mobile food Units AUTHORITY Implementing the Illinois food, Drug and Cosmetic Act 410 ILCS http://www.ilga.gov/commission/jcar/admincode/077/07700750sections.html

TITLE 77: PUBLIC HEALTH CHAPTER I: DEPARTMENT OF PUBLIC HEALTH SUBCHAPTER m: FOOD, DRUGS AND COSMETICS PART 750 FOOD SERVICE SANITATION CODE The General Assembly's Illinois Administrative Code database includes only those rulemakings that have been permanently adopted. This menu will point out the Sections on which an emergency rule (valid for a maximum of 150 days, usually until replaced by a permanent rulemaking) exists. The emergency rulemaking is linked through the notation that follows the Section heading in the menu. SUBPART A: GENERAL PROVISIONS Section 750.5 Incorporated Materials Section 750.10 Definitions Section 750.20 Inspections and Inspection Report SUBPART B: FOOD SUPPLIES Section 750.100 General Section 750.110 Special Requirements Section 750.120 General – Food Protection Section 750.130 General - Food Storage ... Section 750.330 General - Food Transportation SUBPART C: PERSONNEL Section 750.500 General - Employee Health Section 750.510 General - Personal Cleanliness Section 750.520 General - Clothing Section 750.530 General - Employee Practices ... Section 750.560 Certificate Revocation or Suspension SUBPART D: EQUIPMENT AND UTENSILS Section 750.600 General - Materials

98. Poultry Industry Resources Eggceptional Ideas for food Science Creations (9-12) This 15-minute video It can be downloaded from the food Safety and Inspection service Web site. http://www.poultryegg.org/Resources/

Categories Agriculture Eggs Food Safety Poultry ... Turkey Neither inclusion nor exclusion from this page should be interpreted as indicating a positive or negative opinion of the product, service or supplier. Agriculture Science for Kids is sponsored by the Agricultural Research Service. Designed for children ages 8-13, the Web site explains how science affects everyday life and why it can make an interesting career. To access the English version, go here The Spanish version is available by selecting this link Eggs National 4-H Embryology in the Classroom Embryology: The Study of Life provides teachers with background information and experiential activities dealing with life science for use in the classroom. Each activity is designed to be grade-level appropriate and has been correlated to U.S. National Science Education Standards. Go here to learn more.

99. Chef Paul Prudhomme's Magic Seasoning Blends Foodservice and Industrial applications including blends for meat, Available in both retail and foodservice packaging, the chiles range in heat from http://www.chefpaul.com/institutional.html

INSTITUTIONAL/FOOD SERVICE New Magic Seasoning Blends Chef Paul's Magic Chiles Chef Paul's line of seven ground chile powders offer a great variety of exciting flavors for the adventuresome taste buds of your customers. Available in both retail and foodservice packaging, the chiles range in heat from 2 to 7.5 with each container labeled with a heat index. All the chiles contain no additives, preservatives or Monosodium Glutamate (MSG) and are all certified Kosher. See below for product specifications. Choices Available: Anaheim (Mild) also referred to as chile Colorado, is the ripe form of the green peppers of the same name. Ancho (Medium) is the sweetest of the dried chiles, mainly used in preparation of sauces and moles. Arbol (Hot) is slender in appearance, but gives the immediate heat with a touch of acidic, smoky flavor. Chipotle (Hot) is a smoked jalapeño pepper, giving a unique smoky flavor to your food.

100. American Red Cross Home English Services Disaster Services food Safety Casseroles withmeat, pasta, rice, egg or cheese base, stews, soups, convenience foods, pizza http://www.redcross.org/services/disaster/0,1082,0_564_,00.html

For News, Safety Tips and Disaster Updates Water Treatment Picking Up the Pieces Food Safety Generators ... Winter Storms Find Your Local Red Cross Enter Zip Code Here: Or Browse Through A List of Chapters! Circle of Humanitarians Look Who's Helping ... Disaster Services Food Safety in a Power Outage Blackouts (PDF File, English version) (PDF File, Spanish version) Guidelines Sudden power outages can be frustrating and troublesome, especially when they are prolonged. Perishable foods should not be held above 40 degrees for more than 2 hours. If a power outage is 2 hours or less, you need not be concerned, but how do you save your food when the refrigerator is out for longer times? Being prepared can help. By planning ahead, you can save your perishables. What do I need? One or more coolers. Inexpensive styrofoam coolers can do an excellent job as well. Shelf-stable foods, such as canned goods and powdered or boxed milk. These can be eaten cold or heated on the grill. A digital quick-response thermometer. A digital thermometer should be a necessity in your kitchen anyway. With these thermometers you can quickly check the internal temperatures of food for doneness and safety. What to do...

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