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         Georgia Food Safety And Preservation Programs:     more detail

81. Georgia Extension Tele-tips Food Safety Information
georgia extension teletips food safety. Botulism, Preventing. Feeding a Crowd safety.Formats Available food Poisoning, Often Called Virus. Formats Available
http://www.aginfo.fvsu.edu/Database/TeleTips/food_safety.asp
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
additionally...
for reprints or other information, write to us at:
Fort Valley State University
Fort Valley, Georgia 31030 You can also reach us at: Phone: 478-825-6344
FAX: 478-827-3062
email: harrison@mail.fvsu.edu

82. Is Food In My Kitchen A Safety Hazard?
The Center for Disease Control in Atlanta, georgia, estimates that their home foodpractices for food safety hazards may be an indication that food spoilage has
http://www.ext.nodak.edu/extpubs/yf/foods/he492-1.htm
North Dakota State University
NDSU Extension Service
Is Food In My Kitchen a Safety Hazard?
HE-492
(Revised), June 1998 Pat Beck, Nutrition Specialist
Julie Graden-Robinson , Food and Nutrition Specialist Introduction
Know the Hazards

Handle Those Foods Safely

Shopping
...
Glossary

Many consumers and others who handle food on a regular basis seem to take a casual approach to microbiological causes of foodborne illnesses. Diarrhea of foodborne origin is especially prevalent and may account for as many as 81 million cases per year. The economic impact of food-borne disease is staggering, with costs of medical care and lost productivity estimated between 5 and 17 billion dollars annually. Foodborne illness is a more comprehensive and accurate term than food poisoning. Food poisoning refers more specifically to those illnesses caused by toxins or poisons produced by microorganisms. Ptomaine poisoni ng was another term used in the past which does not accurately describe illnesses. Foodborne Illness or Foodborne Disease are terms used when a disease or injury occurs as a result of eating a contaminated food. Contaminated foods are foods in which microorganisms are present and will grow, or foods which merely serve as a carrier for a microbial agent, virus or toxin. New knowledge and technology have provided us with the means to keep food safe. At the same time other new and modified technologies may introduce additional opportunities for foodborne illness to enter the picture. Some of these concerns are discussed under

83. Untitled
globally for environmental, labor, and safety regulations is the economy and the foodsupply Southern Legislative Conference, July 17, 2001, Savannah, georgia.
http://www.slcatlanta.org/PolPosFarmBill2001.htm
POLICY POSITION U.S. FARM POLICY AND THE 2002 FARM BILL BACKGROUND U.S. farm policy should ensure food and fiber production for domestic consumption and export, an adequate base of agricultural land for current and future generations, and fair competitive markets among producers at all levels. Central to this policy is the understanding that agriculture is critical to national security and is of importance to all Americans. It is necessary that farm policy provide for viability of producers, access to fair markets domestically and internationally, and a predictable and transparent regulatory framework. U.S. agriculture and agricultural producers are under increasing pressure from a number of sources. The fundamental changes made in the 1996 Farm Bill have provided farmers with greater flexibility, but have also made them more vulnerable to fluctuations in the market and the vagaries of the global marketplace. Existing programs to provide support for farmers have proven costly and inefficient at resolving the root causes for depressed prices. Furthermore, new demands are being placed on private landowners to provide environmental services, which raise the costs of operations and increases the complexity of regulatory compliance. A changing domestic marketplace has also raised concerns among producers, who are often left with a limited number of outlets for their produce, raising serious questions about the integrity of the open and competitive marketplace. RECOMMENDATION

84. Junior/Senior Newsletter
Placing third were Kathryn Hallett, Dog Care Training;Caressa Smith, FoodSafety preservation; Nataleigh Horne The University of georgia and Ft.
http://www.crawford.k12.ga.us/4h/senior.htm
January 2003
Crawford County 4-H
Junior - Senior Newsletter
P. O. Box 507, Roberta, Georgia 31078 . . . Ph. (478)836-3121
Georgia 4-H is the youth program of the University of Georgia Cooperative Extension Service, College of Agriculture and Environmental Sciences.

UPCOMING 4-H EVENTS
Jan. 25 - 26 Weekend in the Classic City Athens Jan. 31 - Feb. 2 Jr. Sr. DPA Rock Eagle Jan. 31 - Feb. 2 Project SAFE Certification Weekend Fort Valley Feb. 18- 23 GA Jr. National Livestock Show Perry March 6 Cluster Advisory Committee Meeting Roberta March 8 Rabies Clinic Crawford Co March 14 Cl. Camp Sign Up TBA March 22 CL. DPA TBA March 29 - 30 All a'Bout Camp Training Weekend
(4-H Certified Teen Leader) Rock Eagle
Cl.
Jr.
Sr.
DPA
Senior (grades 9 - 12)
District Project Achievement ALL a'BOUT CAMP (ABC) PROGRAM Certified Teen Leader The ABC program is a training program for 11th grade 4-H'ers wishing to serve as teen leaders during the summer of camp. Youth participating in the weekend will receive training as well as participating in a series of interviews. Following the weekend, the 4-H'ers will be offered resident and nonresident positions in the camping program this summer. Details including an application, a page of tips and other information is available from the County Extension Office.

85. Savor - Volume 3, Issue 1, Spring 1994
Some late research into the safety of wood versus list available to your food preservationclientele who Extension service, University of georgia, 203 Conner
http://www.hec.ohio-state.edu/hn/savor/3_1.htm
The Department of Human Nutrition Savor Home Human Nutrition Home page Human Nutrition OSU Extension Home page Index of Savor Issues Volume 1 Volume 2 Volume 3 Volume 4 Volume 5 Issue 1 Issue 1 Issue 1 Issue 1 ... Issue 4 TO OUR READERS (spring 1994, vol. 3, number 1) This is not the first issue of Savor, but it is the first edition of the "new and improved" Savor. The reason you did not receive this newsletter this past year was there was little to report on food preservation. I have decided to broaden Savor to include food safety and OQC program information as well as food preservation items (for those who don’t know, OQC is the nickname of the "Safe Food Handling for Occasional Quantity Cooks" program). There will be three issues a year – Spring, Summer, and Fall. If a Winter issue is needed, a special issue will be published. I hope you enjoy the new version. As always, I encourage you to submit articles and ideas and to share unusual food safety questions from which others may learn, also, I need your feedback to keep me on track. Remember, food preservation isn’t the "key word"—it’s Food Safety.

86. Getting Started In The Food Specialty Business
Concentration is the method of preservation used to sumer Protection Division of TheGeorgia Department of federal agencies responsible for food safety are the
http://www.ces.uga.edu/pubcd/b1051-w.html
Getting Started in the Food Specialty Business
Basics of Food Product Development
Ingredient Functions and Selection

Food Processing

Fermentation
...
Additional Reading

Americans are consuming more than $13 billion of specialty foods a year, reports Frost and Sullivan, a New York marketing consultant group, in the completed study "Gourmet Foods in the U.S." This report cites a 20 percent per year increase in specialty food sales over the last four years. With such an explosion in popularity, it is no wonder that there has been a nationwide surge in entrepreneurship and the development of many regional food handling and processing companies. In 1989, a group of statewide cottage industries specializing in the manufacture of gourmet foods formed Georgia's Specialty Food and Wine Association. This association was established to provide a foundation for improving the promotion and marketing of specialty foods processed from Georgia's agricultural commodities. The definition of a specialty food is somewhat vague according to the National Association for Specialty Food Trade. Typically, specialty foods are low-volume manufactured from the highest quality ingredients to produce a uniquely marketable product commanding a high price. Specialty foods include, but are not limited to, fancy jams, jellies, sauces, relishes, nut and bakery products, confections, fine wines, exotic cheeses, specialty meats (pates, sausages, smoked turkey, salmon) and assorted beverages (natural sodas, sparkling water and teas). Specialty foods are marketed by mail order and through gourmet food stores, gift shops and deli departments of chain stores.

87. Maricopa Co. Cooperative Extension Family Consumer, Nutrition, Food Safety, Heal
main.cfm Fight Bac food safety education partnership; Penn State Home food PreservationDatabase;
http://ag.arizona.edu/maricopa/fcs/wwwweb.htm

Consumer Hotline

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Master Consumer Advisors

Keeping Food Safe
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88. Georgia Extension Tele-Tips
tips is a information system maintained by the georgia Extension Service
http://www.ag.fvsu.edu/TeleTips/teletips.htm
Academics Cooperative Extension Agricultural Research Faculty/Staff ... Other Resources
georgia extension tele-tips
Tele-tips is a information system maintained by the Georgia Extension Service. This information is available in HTML, PDF, Real Audio, and Microsoft media formats. Information is available on a wide variety of topics including Consumer Tips, Diet and Nutrition, Energy Conservation, Food Buying, Food Preparation, Food Preservation and Storage, Food Safety, Houseplants, Lawn and Garden, Pest and Rodent control, Stain Removal and Water Quality and Conservation. There are over 500 messages in the Tele-tips database.
Consumer Information Energy Conservation Flowers Food Buying Food Preparation Food Safety HousePlants Lawns Stain Removal Trees Vegetables Water Quality Home Academics Extension Research ... Search
additionally...
for more information, write to us at:
Fort Valley State University
Fort Valley, Georgia 31030 You can also reach us at: Phone: 478-825-6344
FAX: 478-827-3062
email: harrison@mail.fvsu.edu

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