Extractions: The Government Agencies The Food Safety Network Many federal, state, and local agencies work together to monitor food safety. The responsibilities of each of the agencies are described in Food Safety: A Team Approach and in the U.S. Food Safety System Country Report Federal Government Agencies Food and Drug Administration Centers for Disease Control and Prevention Environmental Protection Agency For additional federal agencies, see Food Safety: A Team Approach Federal Government/Private Sector Partnerships National Food Safety Education Month Partnership for Food Safety Education (Fight BAC!)
Extractions: Introduction This publication contains resources and information for the general public and individuals who are educating the public about responses to emergency situations. The majority of the information focuses on food and water safety and storage, before, during and after natural disasters. A section of Internet Resources is provided. Many local public libraries offer internet connections for those who do not have home access. The last section of this publication includes resources for Y2K. While this is a particularly timely issue, information in these resources can be applied to other emergency situations beyond the year 2000. However, availability of these materials may be limited. Brochures and Fact Sheets The full text items below can be obtained by contacting the agency listed or by visiting the web site.
Extension Programs Federal resource on information on nutrition, healthy eating, food assistance programs,etc. University of georgia food safety and preservation. http://www.agls.uidaho.edu/fcs/extension/links.html
Extractions: An estimated 6.5 million to 33 million illnesses and 9,000 deaths can be attributed to foodborne diseases annually. The United States spends $5 billion to $6 billion per year combating just eight food-related diseases. The U. S. Department of Agriculture (USDA)/ Land-Grant partnership is paying off, however, as research and education programs work together to make food safer for everyone. Payoff Making eggnog safer. Researchers at North Carolina State and Purdue are developing a low-temperature heating process to kill Salmonella in shelled eggs. This would preserve the quality of the eggs while allowing people to enjoy eggnog, sunny-side-up eggs, homemade hollandaise sauce, and other items made with eggs that may not be fully cooked. If just 10 percent of Indiana's annual total of 4 billion eggs were treated to reach this niche market, egg producers could add an estimated $40 million to the state's economy each year. Irradiation works.
Extractions: Updated: 24 September 1999 July/August 1999 TABLE OF CONTENTS INTRODUCTION FROM THE DEL UPCOMING EVENTS ... ENCLOSURES Almost 40 Cornell Cooperative Extension educators and staff gathered at the Seneca County office on July 20 to participate in a workshop on research and trends in home food preservation. The workshop featured Elizabeth Andress, food safety specialist at the University of Georgia. Elizabeth is nationally known for her work in the area of home food preservation, so it was a real treat to spend the day discussing this topic with her. At the end of the workshop Elizabeth mentioned how she has developed some checklists to help people assess the condition of their pressure canner and dial gauge. These checklists might be useful as you work with consumers who want to make sure their equipment is ready for the canning season. Enclosed are copies of these two checklists. At the workshop she distributed copies of three "decision trees" or flow diagrams to help extension staff answer questions about the safety of home canned products. The diagrams cover canned low acid food, canned high acid food and canned tomato products. They can help you decide if a product should be thrown out, repacked and reprocessed, or used as is. If you were not at the workshop and would like copies of these handouts, please let me or Donna Scott know.
Extractions: Degrees: Ph.D. Food Science and Technology, University of Georgia, 1993. M.S. Food Science and Technology, University of Georgia, 1989. B.S. Chemistry and Biology, Prince of Songkla University, Hat-Yai, Thailand, 1984. Years on this faculty: Areas of Responsibilities Extension: Developing and delivering statewide Extension education programs to educate consumers, food handlers, and policymakers on current major issues in food safety and preservation; responsible for food safety training programs for food handler. Research: Consumer acceptance and preferences for nontraditional and traditional foods; consumer attitudes and knowledge toward new technologies and current major issues in food safety; effects of novel technologies on food safety and quality; stability of phytochemicals and micro-nutrients in foods. Professional Experiences: University of Florida, Department of Family, Youth and Community Sciences, Assistant Professor, Food Safety and Quality (Sept. 29, 2000 - present) Auburn University Department of Nutrition and Food Sciences, Research Assistant Professor (October, 1999 - August, 2000).
Extractions: Graduate Program G eneral I nformation ... nfo GENERAL INFORMATION The Department of Food Science and Technology College of Agricultural Science and Natural Resources enrollment is about 1250. FST departmental majors average 40 undergraduates and 30 graduate students. The Agricultural Campus is located on the banks of the Tennessee River less than 50 miles from the Great Smoky Mountains. The community provides an abundance of educational, cultural, and recreational opportunities. back to top ASSISTANTSHIPS AND SCHOLARSHIPS Graduate Research and Teaching Assistantships are available, on a competitive basis, to support students during their studies. Early application improves opportunities for funding. Tuition and maintenance fees are waived for students on assistantships. Opportunities for scholarships from professional organizations also exist. Graduate Research Assistantships may also be funded for specific projects through outside grant and contract monies awarded to individual faculty. Additionally, part-time jobs frequently are available in the department for students who are not on assistantships. Graduate fellowships are available through the UT Graduate School. Scholarships are available through the department and the Graduate School to fund travel for presentations of research at professional meetings. Application forms for Graduate Research/Teaching Assistantships are available from the Department.
Georgia State University: Department Of Nutrition food additives, packaging and preservation techniques administrative aspect of a foodservice system management, human resource planning, safety and sanitation http://www.gsu.edu/~wwwnut/programs/courses.html
Extractions: Graduate Undergraduate Graduate NUTR 3000 Introduction to the Profession of Nutrition. (1) Through class discussion, visits from practitioners, and faculty lectures, students will be introduced to the present and projected roles of dietitians in management, clinical, community, education, research, consulting, and business. Students will begin to formulate philosophies concerning their professional responsibliities to others as professionals. Students will be introduced to professional organization membership and ethical behavior in nutrition and dietetics. Students will elaborate on critical thinking skills by identifying valid nutrition literature. Prerequisite: Permission of instructor NUTR 3100 Nutrition And Health (3). Students will acquire basic knowledge about nutrients and energy, selecting foods of high nutrient density, and identifying truth and nontruths among advertised claims for food products. Controversial issues such as supplementation, reducing diets, dietary fats and sugar in cardiovascular disease, and many others are examined. Prerequisites: None. NUTR 3150 Food Science I.
Extractions: Georgia's Child and Family Services Federal Review and Evaluation Statewide Assessment, Narrative Responses: May 2001 In 1999 the data indicates a significant increase (42%) from 1997 in the number of children discharged out of foster care. The state attributes this increase to ASFA implementation. In September of 1998, Georgia initiated a "desk review" of all children in foster care as of July 1998 and began the process of applying/expediting the termination of parental rights provision in ASFA. The data in 2000 shows a slight decrease in the number of discharges during the year. Georgia has very specific policy regarding the removal of children from their homes. Section 2101.3 of the Social Services Manual, addresses "Good Practice Principles" regarding the safety and removal of children from their homes, as well as the rights of parents to responsibly rear their children. Social Services Manual Sections 2102.3 and 2102.4 delineate reasonable efforts (as defined in P.L. 96-272) to prevent a child's placement. A Reasonable Efforts CheckList (Safety Assessment) documents the efforts made to prevent removal of a child. A copy of this checklist is provided to the court to meet requirements of P.L. 96-272. Every deprivation case requires a judicial determination that reasonable efforts were made to prevent or eliminate the need to place the child in foster care and to make it possible for the child to return home.
Food Safety/Preservation preservation Fact Sheets University of georgia Extension food Drug AdministrationHome Page food safety and Inspection Service food and Nutrition http://www.uwex.edu/ces/cty/oconto/FLE/foodsafetypreservation.html
Extractions: Academics Cooperative Extension Agricultural Research Faculty/Staff ... Other Resources georgia extension tele-tips food preservation and storage Meat Products, Freezing and Thawing Formats Available: HTML PDF REAL AUDIO Windows Media Frozen Foods, Factors Affecting Quality Formats Available: HTML PDF REAL AUDIO Windows Media Fruits, Use of Sugar and Anti-Darkening Agent in Formats Available: HTML PDF REAL AUDIO Windows Media Fruits, Types of Packs for Freezing Formats Available: HTML PDF REAL AUDIO Windows Media Frozen Foods, Emergency Care of Formats Available: HTML PDF REAL AUDIO Windows Media Records 1 to 5 of 53 Next Last Home Academics ... Search Georgia Extension Teletips for reprints or other information, write to us at:
Food Safety And Preservation Current Situation Frequently Asked Questions Canning Drying Freezing Jellies Preserves Publications Other Information MSUcares home page food preservation Current Situation foodborne illness is a major health issue facing Americans. Between 6.5 http://www.fcs.uga.edu/outreach/coopex/safety_ext.html
Georgia Extension Tele-tips Food Safety Information food safety Consortium. Multiuniversity research group for Center for food safety. University of georgia center for CFIA background, regulations, programs. Links to consumer http://www.ag.fvsu.edu/Database/TeleTips/food_safety.asp
Extractions: Academics Cooperative Extension Agricultural Research Faculty/Staff ... Other Resources georgia extension tele-tips food safety Botulism, Preventing Formats Available: HTML PDF Feeding a Crowd Safety Formats Available: HTML PDF Food, Cooling Large Quantities of Formats Available: HTML PDF Food Poisoning, Grows in Warm temperatures Formats Available: HTML PDF Food Poisoning, Often Called Virus Formats Available: HTML PDF Records 1 to 5 of 15 Next Last Home Academics ... Search Georgia Extension Teletips for reprints or other information, write to us at:
Food Safety Database Confidence in the food Supply, University of georgia, Video;Adult, 1990, of sale informationon the selection, safety and simple food preservation concerns for http://www.extension.umn.edu/projects/foodsafety/index.asp?getnav=1
Extractions: Timely Topics in Food Safety Current Archived Preparing for Y2K As noted in the introduction to this Alert, many consumers are concerned about possible food shortages when the year 2000 hits so they want to start stockpiling food now. There's also an increased interest in home food preservation as some people want to preserve their own food in advance. While we are not encouraging people to hoard massive amounts of food, we can provide some guidelines for those who want to can their own food and/or prepare an emergency food supply. The University of Georgia Cooperative Extension Service has prepared a series of fact sheets on Preparing an Emergency Food Supply. Three of these fact sheets are: Storing Water Supplies, Short Term Food Storage and Long Term Food Storage. Although these were developed with Y2K in mind, you'll note that Y2K is not specifically mentioned because these guidelines are appropriate for many emergency situations. These fact sheets and others related to home food preservation can be found on Georgia's web sit at: http://www.fcs.uga.edu/outreach/coopex/
Food And Nutrition text articles on many current topics of food, food safety and nutrition National Centerfor Home food preservation Hosted at University of georgia, full text http://www.msue.msu.edu/msue/iac/foodfood.html
Extractions: MSUE Educational Materials Food and Nutrition Educational materials that can be ordered from MSU Extension Extension Food Safety Education Database National database of curriculum and resource materials on food safety topics. Reviewed by a national committee. Preserving Food Safely Database Information on food preservation topics. Keyword searchable on full text articles. MSU Extension Food and Nutrition Bulletins Full text bulletins written by MSU Extension staff on food and nutrition topics. This is not a complete listing. Breast Feeding Initiative Information on the breast feeding initiative program in Michigan. Team Nutrition Information on the statewide Team Nutrition program sponsored by MSU Extension. Food, Nutrition and Health Program Materials Information on the food, nutrition and health program materials available from MSU Extension. Michigan Hunger Web Site Information on the hunger, support materials, links to agencies, etc. in Michigan. Operation Risk Details of a nutrition program curriculum developed by MSU Extension. Includes a handwashing rap, etc. aimed at youth.
Food Preservation of professionals has as a goal to deliver food safety and quality The programs teachclientele to minimize potential food hazards throughout food preservation. http://msucares.com/health/food_preservation/
Extractions: home page Foodborne illness is a major health issue facing Americans. Between 6.5 million and 81 million cases of foodborne illness and as many 9,100 related deaths occur annually. Millions of illnesses and thousands of deaths in the United States can be traced to contaminated food. Illnesses from pathogenic bacteria appear to be increasing each year. The economic devastation of this disease is considerable, with an estimated $420 spent on direct medical costs and $7.3 billion attributed to lost productivity annually. Americans expect many things from their food supply. They want variety and quality; and they want nutritious, safe foods at a reasonable cost. The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor. To many consumers, safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods. However, scientists generally agree that microorganisms pose a greater threat to human health than other sources of foodborne illnesses. Foods don't cause illness; bacteria and other pathogens do. However, raw foods of animal origin - meat, poultry, eggs, fish, shellfish - frequently are contaminated with bacteria common in the food chain. In other cases, healthy food handlers may contaminate food with bacteria common in the human body, or diseased food handlers may contaminate food with lesser common pathogens.
More Extension Services georgia. UGA CAES Cooperative Extension Service Children, Youth and FamiliesNutrition and Health food safety and preservation. Hawaii. http://www.nnh.org/Weblinks/extension2.htm
Extractions: Publications To view files, click on the link below. To return to this menu, select the back button on your browser. Preservation Canning Pumpkin Butter and Mashed or Pureed Squashes online Critical Review of Home Preservation Literature and Current Research online Preserving Food: Flavored Vinegars online PDF Preserving Food: Freezing Animal Products online Preserving Food: Jellied Products Without Added Sugar online Preserving Food: Processing Jams and Jellies online Preserving Food: Using Boiling Water Canners online Preserving Food: Using Pressure Canners online Preserving Food: Canning Fruit PDF Preserving Food: Canning Tomatoes and Tomato Products PDF Preserving Food: Canning Vegetables PDF Preserving Food: Freezing Fruit PDF Preserving Food: Freezing Vegetables PDF Preserving Food: What To Do If The Freezer Stops PDF Preserving Food: Pickled Products PDF Preserving Food: Jams and Jellies PDF Preserving Food: Uncooked Jams and Jellies PDF Preserving Food: Drying Fruits and Vegetables PDF Should I Vacuum Package Food at Home?
Extractions: Family and Consumer Sciences University of Georgia Extension Service, Gwinnett County Resource and Educational Materials Resource and educational materials from the Family and Consumer Sciences Department are available for check out, free of charge, for use by by schools and community groups. A deposit for some educational materials is required. For Information on availability and use of materials, contact the Gwinnett County Extension Service at 678-377-4010. The following types of materials are available: Educational Materials: Brochure Series and packets related to Food Safety and Sanitation, Food Preservation, Money Management, Living with Diabetes, and Parenting Information for Infants, Toddlers and Adolescence. Educational Videos: Ready-to-go programs on VHS tape related to Food Preservation, Food Safety, Parenting, Nutrition, How to Pay for College, and Communication Skills. Exhibits: "Less Sugar" and "Rank the Fat" exhibits for use with health fairs, school programs, and community events.