1. Food Safety Information From NC State Hosted by the North Carolina State University with useful advice about food safety. Includes info about organisms of concern and food additives. Cooperative Extension service at North Carolina State University to promote food safety education and general information. meat. Fish Seafood. Poultry. Milk Dairy. eggs. Fruits http://www.ces.ncsu.edu/depts/foodsci/agentinfo

Food Safety Website Please excuse us as we are in the process of updating URLs on many of our pages! The Food Safety Website was designed by individuals with the North Carolina Cooperative Extension Service at North Carolina State University to promote food safety education via the Internet . It is not intended to repeat information that is already available on the Internet, but to provide a "Gateway" to these food safety sites, while also including new information. This site is divided into 10 main categories with the Hot Topics section being the largest. There is also information that is specific to North Carolina Family and Consumer Science Extension Educators such as available program materials, resources and general information. Meat Poultry Eggs Fruits ... Organisms of Concern Send comments to: foodsafety@ncsu.edu This page was last modified on document.write(document.lastModified)

2. Food Technology Service, Inc.Food Technology Service, Inc. Food Technology Servi A list of food safety publications for consumers by subject and type (title of publication series). food Safety and Inspection service. United States Department of Agriculture Safe Preparation Of meat. Poultry. eggs and Egg Products http://redirect-west.inktomi.com/click?u=http://wwvv.hoovers.com/hoovers_capsule

3. UC Irvine Guidelines For Food Service are caused by microorganisms such as bacteria, viruses or protozoa, present inthe food. They can contaminate meat, fish, poultry, eggs, fruit, fresh http://www.ehs.uci.edu/programs/foodguid.html

UCI GUIDELINES FOR FOOD SERVICE These guidelines are designed to assist in the prevention of foodborne illnesses. There are over 250 different diseases caused by contaminated food or drink which in the United States result in millions of illnesses and thousands of deaths. A foodborne illness outbreak is defined as a group of people developing the same illness after ingesting the same food. One example of a pathogenic bacterial food contaminate is E. coli which has been traced to hamburgers in a fast-food chain. In many cases, contaminated foods look, smell and taste normal. Foodborne illnesses are caused by microorganisms such as bacteria, viruses or protozoa, present in the food. They can contaminate meat, fish, poultry, eggs, fruit, fresh vegetables and rice to mention a few. To help prevent foodborne illnesses, don’t give the microorganisms a chance to grow and multiply or contaminate food. Here are some tips to help reduce the risk of foodborne illnesses: WASH HANDS Wash hands with soap and water before and after preparing food. Wash them after handling raw meat, fish or poultry and before handling ready-to-eat food. If interrupted while handling food (e.g. telephone), wash hands before handling food and always after using the restroom. PREVENT CROSS CONTAMINATION Keep raw meats, fish and poultry separate from other foods. Don’t allow their juices to drip on other foods.

4. RESTAURANTS REQUIRED TO PROVIDE CUSTOMERS WITH FOOD SAFETY WARNING pasta; or stuffing containing fish, meat or poultry Undercooked or raw eggs may causesalmonella To prevent contamination, food service employees must prepare http://www.idph.state.il.us/public/press96/foo.htm

July 1, 1996 RESTAURANTS REQUIRED TO PROVIDE CUSTOMERS WITH FOOD SAFETY WARNING SPRINGFIELD, IL Beginning today, new Illinois food safety regulations require restaurants and other retail stores that offer animal food raw or undercooked, either on the menu or at a customer's request, to post a warning about the risk of eating food prepared in that manner. "This new regulation, along with stricter guidelines for the proper handling and storage of food, has been put in place to provide consumers with additional information and better protection from the threat of foodborne disease," said Dr. John R. Lumpkin, state public health director. "Compliance with new food safety rules will save many people from needless illness and even death." Dr. Lumpkin said more than a million Illinoisans a year become ill from consuming food that contains parasites and bacteria that can cause illnesses including salmonellosis, hemorrhagic colitis, listeriosis and cyclospora infection. Although the illnesses suffered by most are not serious, they can be life-threatening to people with weakened or not fully developed immune systems, including those who suffer from chronic illness, such as cancer, diabetes, liver disease or HIV/AIDS.

5. Food Safety Fact Sheet - Critical Temperatures For Food Service s 2001 food Code, apply at various stages of food preparation and These foods, whichfavor bacterial growth, include meat, poultry, eggs, seafood, dairy http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm

Critical Temperatures for Food Service Receiving Refrigerated potentially hazardous foods Frozen foods Check temperatures of food upon receipt and reject any potentially hazardous foods that fall outside of accepted ranges. Put perishable foods away promptly. Storage Refrigeration (air) temperature Refrigeration (food) temperature Seafood Fresh produce Deep chill Freezer (food) temperature Dry storage Use open shelving and do not cover food with foil. Checks foods in multiple locations throughout a cold storage area; temperature may not be uniform. Thawing In the refrigerator Under running water Do not thaw at room temperature. If a microwave is used to thaw food, the food must be cooked immediately after thawing. Cooking Beef roast or or Beef, steaks, pork, ham, fish, seafood (filets, chops or intact pieces), bacon 15 seconds Ground beef or pork, chopped/flaked meat 15 seconds Poultry, stuffed foods 15 seconds Eggs Cooked to hold 15 seconds Cooked to order 15 seconds Foods cooked in microwave of 2 minutes Fruits, vegetables

6. Food Standards Australia New Zealand: Meat, Eggs And Fish Update email service. food Safety Newsletter. Fact Sheets Australia New Zealand food Standards Code. meat, eggs and http://www.foodstandards.gov.au/mediareleasespublications/factsheets/industryfac

Media Releases Fact sheets Fact Sheets 2003 Fact Sheets 2002 ... Food Safety Newsletter Fact Sheets - Australia New Zealand Food Standards Code Meat, Eggs and Fish Chapter 2 of the joint Australia New Zealand Food Standards Code contains food product standards for specific foods and ingredients. The product standards in the new Code are less prescriptive for most foods than existing food standards and therefore offer greater flexibility for food manufacturers. Food product standards have been maintained or strengthened where they are required for health and safety reasons or to minimise deceptive practices relating to food . Chapter 1 of the joint Code details information required on labels. This includes a range of new mandatory food labelling requirements that are explained in separate fact sheets. Together, the standards in the joint Code will provide a wider variety of food products and more information about food both in Australia and New Zealand. Meat and Meat Products Meat products are regulated under Standard 2.2.1 - Meat and Meat Products

7. Food Safety For Temporary Food Service Establishments, NF 92-57 If your food sale event extends beyond this definition, your event and or custardfillings; salads and sandwiches made with meat, poultry, eggs or fish http://www.ianr.unl.edu/pubs/foods/nf57.htm

Nebraska Cooperative Extension NF92-57 Food Safety for Temporary Food Service Establishments Julie A. Albrecht, Extension Food Specialist Previous Category Catalog Order Info Food stands, bake sales, bazaars and other food sales provide good opportunities for organizations to raise money, but the food you prepare and offer for sale must be safe for the consumer. When customers buy food, they have the right to expect that it will be safe and wholesome. If customers are unhappy with the products they purchase from you, they will not be back. Word-of-mouth advertisement from a bad experience may hurt future business. Sponsoring organizations are responsible for the safety of the food products they offer for sale. The Nebraska Food Service Code has rules for Temporary Food Service Establishments. Food stands, bake sales, bazaars, and community suppers could be inspected by the Department of Agriculture or Department of Health under this ruling. Bake sales and church/community suppers are not routinely inspected, but commercial food stands at county fairs and other events are. If complaints are made or if a reported illness results from food sold at an event, inspection and/or investigation may result. A "Temporary Food Service Establishment" is defined as a food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration. If your food sale event extends beyond this definition, your event and facilities will be regulated by the appropriate agency (either the Nebraska Department of Agriculture or your local health department).

8. King Food Service (from eggs), Campylobacter, Clostridium meat). Scenarios take place in a restaurant with background narration. The series also includes the following titles food service http://www.kingfoodservice.com/

Chicken Turkey Seafood Pork ... Catfish King Food Service Illinois 7810 42nd St. W. Rock Island, IL 61201 Phone 309-787-4488 Fax 309-787-4501 Iowa P.O. Box 3953 Davenport, IA 52808-3953 Phone 319-388-5333 www.kingfoodservice.com Email

9. AGRI-FOOD DEVELOPMENT SERVICE - Contacts: Eggs And Poultry The Agrifood Development service is responsible for Contacts. Milk. meat. eggs Poultry. Crops Bees http://www.dani.gov.uk/afds/afds1306.htm

Back to AFDS Quality Assurance Functions Services Areas of Work Resources ... Clients Contacts Milk Meat Horticulture Feedstuffs ... General Information AGRI-FOOD DEVELOPMENT SERVICE HOME INDEX EMAIL Quality Assurance Division: Contacts - Eggs and Poultry NAME TELEPHONE EMAIL Jim Freeburn jim.freeburn@dardni.gov.uk Diane Bell diane.bell@dardni.gov.uk

10. Mobile Food Service Requirements 1. Menu items for mobile food service establishment shall be reviewed on an individualbasis depending upon the This includes all meat, milk, eggs, ice or http://www.state.sd.us/doh/Protect/mobile.htm

South Dakota Department of Health Office of Health Protection Mobile Food Service Requirements Definitions DEFINITIONS OF TERMS A. Mobile Unit: An enclosed trailer, van, pushcart, recreation vehicle or similar enclosed mobile facility that is transported from site to site for the purpose of dispensing food to the public. B. Mobile food service establishment: Any mobile unit in which food or drink is prepared for sale or for service to the public with or without charge. C. Limited- menu foods: Non-potentially hazardous foods and beverages which require no special handling or holding facilities. D. Potentially hazardous food: A food that consists in whole or in part of milk or milk products, eggs meat, poultry, fish, shellfish, edible crustacea, whipped butter, or whipped margarine, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. The term does not include foods which have a pH level of 4.6 or below or a water activity (aw) value of 0.85 or less. ( back to contents GUIDELINES DES IGN AND CONSTRUCTION Layout plans must be submitted to the Department of Health for approval at least 30 days prior to the beginning of any construction of a new mobile unit, or major renovation of an existing licensed mobile unit.

11. Www.foodsafety.gov - Frequently Asked Questions Cooked eggs (Cooperative Extension service, Mississippi); Visiting a Dairy (CooperativeExtension service, Mississippi). food Additives Additives in meat and 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) 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) Cutting Board Safety (Cooperative Extension Service, Mississippi)

12. Food Safety Education: Sample Public Service Announcements How do you keep your food safe? Always wash hands with hot, soapy water after handlingraw meat, poultry, seafood, eggs, or fresh fruits and vegetables. http://www.foodsafety.gov/~fsg/f00psa.html

Food Safety Education FDA Center for Food Safety and Applied Nutrition September 2000 USDA Food Safety and Inspection Service Sample Public Service Announcements For National Food Safety Education Month SM NATIONAL FOOD SAFETY EDUCATION MONTH SM RADIO PSA (10 Second Spot) September is National Food Safety Education Month SM . Across the country, food safety experts asking consumers to Be Smart. Keep Foods Apart Don't Cross-Contaminate to avoid transferring the germs that cause foodborne illness. NATIONAL FOOD SAFETY EDUCATION MONTH SM RADIO PSA (30 Second Spot) September is National Food Safety Education Month SM and food safety experts remind us about the importance of not transferring harmful bacteria that cause foodborne illness to food from other foods, cutting boards, utensils, etc. How do you keep your food safe? Always wash hands with hot, soapy water after handling raw meat, poultry, seafood, eggs, or fresh fruits and vegetables. Wash cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, seafood, eggs, or fresh fruits and vegetables. Always remember to Be Smart. Keep Foods Apart Don't Cross-Contaminate

13. Canadian Food Inspection Agency - Index - Food Safety Animal Products Dairy; eggs and Egg Products; Fish and Seafood; Honey; meat andPoultry. Restaurant and food service Inspection Restaurant and food service http://www.inspection.gc.ca/english/index/fssae.shtml

datestamp='2003-03-24' Quick Pick By Commodity / Key Topic Animal health Biotechnology Dairy Eggs Employment Opportunities Feeds Fertilizers Fish and Seafood Food Recalls Forestry Fresh Fruits and Vegetables Grains Honey Horticulture Meat Hygiene Pet Imports Plant Biosafety Plant Breeder's Rights Processed Products Publications Retail Food Seed Potatoes Seeds Variety Registration Veterinary Biologics Key CFIA Groups Food Safety Directorate Bureau of Food Safety and Consumer Protection Food Safety Risk Analysis Office of Food Safety and Recall Fish, Seafood and Production Division Food of Animal Origin Division Dairy Eggs and Processed Egg Products Honey Livestock and Meat Processing Food of Plant Origin Division Fresh Products Processed Products Science Branch Labs - Food Search the CFIA site: Search tips Consumer Centre Food Recalls / Allergy Alerts Food Safety Commodities Animal Products Dairy Eggs and Egg Products Fish and Seafood Honey ... Meat and Poultry Plant Products Fresh Fruit and Vegetables Processed Products Consumer Information Biotechnology Food Safety Labelling Food Facts Causes of Food Borne Illness Food Safety and You Food Safety Tips and Facts Specific Products / Risks Food Recalls / Allergy Alerts Index of Food Recalls Labelling of Foods Causing Allergies and Sensitivities Restaurant and Food Service Inspection Restaurant and Food Service Inspection in Canada HACCP Food Safety Enhancement Program HACCP Curriculum Guidelines Implementation Manual List of HACCP/FSEP Recognized Establishments HACCP Generic Models ... Proposed Mandatory FSEP Implementation On-Farm Food Safety Recognition Program

14. OASBO: Food Service Tidbits know that beans and nuts appear in the USDA food Guide Pyramid's considers the legumegraincombo a complete protein that, like meat or eggs, contains the http://www.oasbo-ohio.org/spring99_food_service.html

Food Service Tidbits: Dietitians Spill the Beans Lillian Gunn I was very impressed when I saw this article in the Cleveland Plain Dealer a few days ago. Michele Lesie is a free-lance writer in Westlake, Ohio, and has this to say: Legumes, Nuts Should Be Bigger Part of Your Diet. Dietitians know that beans and nuts appear in the USDA Food Guide Pyramid's meat group because, when eaten with whole grain foods, they provide the proper configuration of amino acids, the building blocks of protein. In other words, your body considers the legume-grain combo a "complete" protein that, like meat or eggs, contains the nine essential amino acids that must come from your diet. This is the key to a strict vegetarian (no animal products at all) lifestyle: you cain live on grains, legumes, vegetables and fruits alone. Whiat exactly are legumes? They are plant seeds that grow in pods that split open when ripe. You know them as kidney, pinto, black, lima and navy beans, green, split, black-eyed peas and chick-peas (or garbanzo beans); and lentils, There are dozens more, all colors, shapes and sizes. It's the everyday terminology that makes things confusing. Peanuts, for example, are not nuts-a separate seed family Liefined ,is dried fruits in kernels or shells-they are legumes. And when you eat green or wax beans, you're actually eating a pod whose seeds have not yet matured. These are vegetables, not legumes.

15. Foodservice.com: Food Safety & Glove Use So how does this information affect food service? raw meat, poultry, eggs, or fishin refrigeration (41 degrees F or below) so they cannot drip on produce. http://www.foodservice.com/food_safety/fb24.cfm

My Admin Contact Us Advertise Register ... "Vist our sponsor" Some news from the consumer group, Center for Science in the Public Interest (CSPI), says vegetables and fruits are the leading culprits of confirmed cases of foodborne illness. They did a statistical summary over a twelve year period and found 18,000 cases linked to eating fruits and vegetablesOur favorite, often uncooked, ready-to-eat foods. More stats By contrast, according to CSPI's stats, 9,195 instances of confirmed illnesses were traced to beef; 9,612 to poultry; 9,249 to eggs; and 6,781 to seafood. Confirmed cases are those reported to the Centers for Disease Control and Prevention in the U.S. by statistics sent in from each state. Another important point all foodborne illness is not reported by consumers to health officials, so the estimated case totals are actually much higher. One out of four people will suffer from a foodborne illness each year. This calls for better farming practices domestically and internationally, but we must also consider that some contamination to produce comes from wild animals, such as rodents or birds, and insects, as well as cross-contamination in our kitchens from hands and equipment. Irradiation of produce is also a safer option in the U.S., but we still must use safe-handling practices on site. So how does this information affect food service? Since menus now contain more varieties of vegetables and fruits for a healthy diet, care must be taken to be sure fresh produce does not become contaminated with harmful pathogens. Eating fresh produce has doubled over the last 20 years. We ate mainly meat, potatoes, and cooked vegetables 20 years ago. Think about your current customer base. Everyone is at risk for foodborne illness; however, children younger than 5, those older than 50, diabetics, those taking antibiotics or antacids, and those whose immunity is compromised are at higher risk. Most likely, some of these people are part of your customer group. Healthcare, schools and daycare have captive audiences of high risk people.

16. Business.com/food And Beverage/meat, Poultry And Eggs/provena Foods Featured Adv Equipment and Supplies; food service Equipment; food service Jobs;food service Trays; food Testing Laboratories; foodservice Training; http://www.business.com/directory/food_and_beverage/meat,_poultry_and_eggs/prove

- Featured Advertiser Site Map: Almonds Aluminum and Metal Food Packaging Supplies Artificial Food and Beverage Sweeteners Baby Food Manufacturers ... Yogurt Other Industry Site Maps: Accounting Agriculture Automotive Chemicals ... Telecommunications

17. Food Service Worker Study Guide - HTML Unfortunately, many food service workers fail to put what they’ve learned into ormouth, after sneezing or coughing; after you touch raw eggs, meat, fish, or http://www.maricopa.gov/envsvc/ENVHLTH/FDWKR/Engbook.asp

Home News! Search Contact Us ... Environmental Services ENVIRONMENTAL HEALTH 602-506-6970 ENVIRONMENTAL HOME E-SERVICES COMPLAINTS SMALL BUSINESS ASSISTANCE ... NEWS SANITATION TECHNIQUES FOR THE FOOD SERVICE WORKER (revised October, 2001) Central Region 1001 N. Central Third Floor Phoenix, AZ 85004 (Roosevelt/Central) Northern Region 3101 E. Shea Suite #220 Phoenix, AZ 85032 (Shea/32nd Street) Eastern Region 1255 W. Baseline Suite #257 Mesa, AZ 85202 (Baseline/Alma School, SW Corner in Office Complex) Western Region 8910 N. 43rd Ave. Suite #101 Glendale, AZ 85302 (Olive/43rd Ave behind Pizza Hut) For further information, please call 602-506-2960

18. Georgia Division Of Public Health Rules And Regulations Food hazards related to the conduct of the temporary food service operation custards, andsimilar products, and salads containing meat, poultry, eggs or fish http://www.ph.dhr.state.ga.us/publications/foodservice/ix.shtml

19. Food Standards Agency - Meat Hygiene Service Audited the audit of the meat Hygiene service meat Hygiene service meat Hygiene service CanI eat spicy food when I'm pregnant TOP SEARCHES Chicken Jobs eggs Tuna HACCP, http://www.foodstandards.gov.uk/news/newsarchive/102434

Text Only Homepage Media Centre News archive Meat Hygiene Service audited Home GM debate Media Centre Press releases ... Email Us Meat Hygiene Service audited Monday, 09 December 2002 The Food Standards Agency has published the annual results of audits carried out into the performance of the Meat Hygiene Service's (MHS) hygiene and inspection teams at licensed plants. The report recognises areas where the MHS performed well, particularly the enforcement of measures designed to protect the public from the risk of BSE, such as the removal of specified risk material. However, it also reveals a marked difference in the performance of some of the MHS plant-based teams. MHS Audit Report 2002 MHS response to the FSA report on the audit of the Meat Hygiene Service Meat Hygiene Service Meat Hygiene Service audit results published Read the full press release Media Centre Hygiene campaign Your Views Safer Eating ... Advanced search Is my baby intolerant to cows' milk? Answer... OTM RULE MEETING Consultation Summary and introduction Risk assessment Risk management ... BSE statistics TOP SEARCHES Cholesterol Food poisoning Publications Pregnancy ... Acrylamide GM Citizens' Jury Schools debate About GM GAMES Mission control Breakfast brainbox Fridge stackers Gene machine ... Labelling quiz CONSULTATIONS Collagen and Gelatine Food Safety Act Fruit Juice and Nectars Sugar Regulations ... ARCHIVE

20. Vegetarian Information According to a recent issue of food service Director, almost 7% of Lactoovo refersto vegetarians who eat no meat but consume dairy products and eggs. http://www.housing.uiuc.edu/dining/veg.htm

Housing Options Living with Us Technology Employment QUICK LINKS APPLY FOR HOUSING STUDENT'S CORNER SERVICE DESK nutrition Nutrition Information Vegetarian Information Food Calculator Prospective Students ... Meal Plan Rates CATERING Frequently Asked Questions Feedback QUICK LINKS Check Meal Plan Balance(s) Catering Vegetarian Information: Introduction According to a recent issue of Food Service Director , almost 7% of Americans (about 12.4 million people) call themselves vegetarians, and that number continues to grow. There are three different types of vegetarians. Lacto-ovo refers to vegetarians who eat no meat but consume dairy products and eggs. Lacto defines those who shun meat and eggs, but eat milk, cheese, and other dairy products. Vegan [pronounced "VEE-gan"] defines the strictest vegetarians, who avoid all animal products, including honey. In addition, many people classify themselves as semi-vegetarians : these people usually eat no red meat, and they select meatless meals several times per week. A Gallup poll found that 20% of adults are "semi-vegetarians." This is the fastest growing group of vegetarians. Many people turn to vegetarianism to reduce fat intake and increase fiber in their diets. Research supports this behavior, showing that individuals who eat little or no meat are less likely to suffer from heart disease, high blood pressure, diabetes, and some kinds of cancer. Vegetarians are also less prone to obesity.

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