81. Cedar Lakes Conference Center - Ripley, West Virginia Appetizer Tomato Juice, Deviled eggs, Cheese Cubes Roast Beef, Ham, Turkey, MeatCombo(three HOME Lodging Meeting Facilities food service Crafts Center http://www.cedarlakes.com/food.htm

Enjoy a tasteful experience. Lakeview Dining Hall is open daily to the public and guests for cafeteria-style breakfast, lunch and dinner. Whether you need a private banquet, reception, picnic or other special request, our talented staff will work with you to create a memorable event. Lakeview Dining Hall The Dining Hall serves three delicious meals daily: Breakfast 7:30a.m.-8:15a.m. Lunch 12 noon-1:00p.m. Dinner 5:00p.m.-6:00p.m. Special luncheon or Banquet meal service may be arranged in any of our meeting rooms or in the dining rooms at Lakeview Dining Hall. Fresh Bakery Trays Wake Up - Combination of raisin bran, blueberry muffins, pumpkin bread, banana bread or cinnamon coffee cake (2 selections). Baker's - Cinnamon nut rolls, cinnamon raisin rolls or pecan sticky buns (select one - 48 hrs. Notice required). Sweet Tooth - An assortment of homemade cookies Small tray(serves 15-25) - $25.00 Large tray(serves 30-40) - $40.00 Beverage Service Coffee, fruit punch, hot tea, juice, lemonade (per cup) - $0.50

82. PETA :: Media Center :: Factsheets Information sheet explaining how "freerange" labels can be put on eggs from battery hens Category Society Issues Animal Welfare Farming...... to this suffering is to choose alternatives to eggs, milk, and meat. Donovan, MichaelE., official United States Department of Agriculture/food Safety and http://www.peta-online.org/mc/facts/fsveg10.html

Home Media Center Factsheets "Free-Range" Eggs and Meat: Conning Consumers According to a poll conducted by Opinion Research Corporation of Princeton, N.J., 93 percent of Americans oppose the suffering of animals raised for food; nine out of 10 specifically disapprove of the extreme confinement endured by chickens, pigs, and other animals on today's "factory farms."(1) Increasingly, conscientious consumers are turning to "free-range" eggs and "natural" meats as humane alternatives to animal foods produced by the factory-farming system. But how much more humane are "free-range" farms? Free-Range: Fact or Fiction? Most consumers believe that the hens who produce "free-range" eggs spend much of their lives outdoors, warming themselves in the afternoon sun, enjoying dust baths, and laying their eggs in individual straw nests. But to U.S. egg producers, free-range means something entirely differentgenerally, that hens are uncaged, yet confined indoors in crowded sheds similar to "broiler" houses. In fact, no government laws or standards regulate the use of terms like "free-range" and "free-roaming" on egg cartons; some "free-range" eggs may be produced by hens who spend their lives in conventional battery cages.(2) Karen Davis, president of the animal protection group United Poultry Concerns, visited one free-range egg farmHappy Hen Organic Fertile Brown Eggsin Pennsylvania. According to fliers for Happy Hen eggs, these hens run free "in a natural setting" and are "humanely housed in healthy, open-sided housing, for daily sunningsomething Happy Hens really enjoy."(3)

83. NYC DOH Restaurant Inspection Information - Glossary 165 F Ground meat and food containing ground meat 158 F Pork, any food containingpork required temperature All other foods except shell eggs per individual http://207.127.96.244/webfood/glossary.html

New York City Department of Health Glossary Ambient temperature: The temperature of the immediately surrounding environment. Ambient room temperature ranges from 68 to 77 degrees Fahrenheit. Disease transmissible by food: Any number of illnesses in which food acts as the vehicle for an agent capable of causing foodborne disease. Examples of diseases transmissible through food include Amebiasis, Botulism, Cholera, Campylobactor, Cryptosporidiosis, Cyclospora, E. coli 0157:H7, Giardiasis, Hepatitis A, Listeriosis, Salmonella infections, Shigellosis, Trichinosis, Typhoid fever, Yersiniosis. Foodborne illness: Term applied to illness acquired as the result of the consumption of contaminated foods; commonly and incorrectly referred to as "food poisoning." Foodborne Illness may be caused by bacteria, toxic products of bacteria, viruses, parasites, chemicals, as well as poisons naturally occurring in some animals and plants. Food Vendor License: Photo ID issued by the New York City Department of Health that authorizes street vendors. Card must be worn by the individual. Food Protection Certificate: Certificate awarded to an individual who has successfully completed a 15 hour course in food protection at the Health Academy of the New York City Department of Health. The course covers various aspects of safe food processing as well as the applicable rules, regulations and inspection procedures. Individuals may also be certified by the Department upon successful completion of an equivalent course offered by the New York State Restaurant Association and an additional three hours at the Health Academy. The certified individual is required to be on site at all times that the restaurant is in operation and is expected to oversee all aspects of the food processing activities.

84. Australian Shopping For Food, Coffee And Groceries Shop online for ALL your foodneeds fruit, vegies, meat, bread, eggs more, all market fresh...... URL http//www.aussiegreengrocer.com.au. http://www.shoptheweb.com.au/food.shtml

Select a Category - New Pages - Mother's day Gifts Recipes for Pan or Wok TV Show Products Magazine Subscriptions Movie Merchandise - Gifts - Valentines Day Gifts For Her For Him For Us For Boys For Girls Gift Baskets Bob the Builder Movie Posters Movie soundtracks Lord of the Rings Harry Potter Recipes for Pan or Wok Hardware Networking Communications Electronics Software Consumables Digital Imaging Homewares Apparel Cosmetics Beauty Candles Flowers Footwear Fragrances Jewellery Health Fitness Lingerie Furniture Bedding Gardening Tools Home Hardware Office Supplies Food Chocolates Pets Real Estate - Entertainment - Books DVD's Electronics Games Music Pokemon Wine Toys Videos Sporting goods - General - Free Stuff Auctions Gifts Adult Travel Wedding Mary Gray Fudge Mary Gray has produced a delicious selection of hand made fudge imported from New Zealand's beautiful South Island. With a selection ranging from Russian to Irish Cream fudge, the smooth, creamy texture of this delicacy is certain to please. 400g box. More Detail More Kiss Chocolates More Fine Wine Gourmet Hampers The Pantry Related Category: Wine Hampers Homewares Coffee ... Chocolates Category: Food Wine URL: http://www.wishlist.com.au

85. Food Safety Month Emphasizes Keeping Foods Apart not wash their hands after handling raw meat and fish not wash their hands after handlingraw eggs; and 61 food safety experts advise using paper towels to wipe http://www.hawaii.edu/news/kulama/000915/food_safety.html

Food Safety Month Emphasizes Keeping Foods Apart The UH-CTAHR Cooperative Extension Service wants the public to know that September is National Food Safety Education Month (NFSEM), an annual observance to focus attention on the importance of safe food handling and preparation in both home and commercial kitchens. Created by the foodservice industry in 1995, NFSEM is widely supported by federal, state, and local government agencies, the food industry, and consumer organizations. Be Smart. Keep Foods ApartDon't Cross-Contaminate is this year's theme for NFSEM. Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., that are not handled properly. An example of cross-contamination is cutting raw meat, poultry, or fish on a cutting board and then slicing salad vegetables on the same cutting board without washing the cutting board between uses. Most consumers have developed a good foundation of food safety knowledge. Yet there is still consumer confusion about cross-contamination. This confusion results in increasing the risk of foodborne illness. According to a 1998 FDA/USDA consumer food survey: 21% of main meal cooks do not wash their cutting boards after cutting raw meat; one quarter of main meal cooks do not wash their hands after handling raw meat and fish; two-thirds do not wash their hands after handling raw eggs; and 61% of people who use a cloth or sponge to wipe kitchen counters change them less than seven times per week. Food safety experts advise using paper towels to wipe kitchen surfaces. If cloths or sponges are used, wash them often in the hot cycle of your washing machine.

86. Egg Safety Related Consumer Publications Playing It Safe With eggs food SAFETY FACTS FOR meat and Poultry Hotline Offers Adviceon Holiday Recipes Consumer Publications from the food Safety Inspection http://www.ces.ncsu.edu/depts/foodsci/agentinfo/eggs/conspub.html

Consumer Publications These Egg related consumer publications have been broken down into categories and listed in the following table for your convenience. Diagram of Egg Eggs in the News Egg Facts (Eggcyclopedia, cooking terms) ... Safe Handling Tips Some documents are in pdf format and are labeled with this image. PDF documents can only be viewed and printed using the Adobe Acrobat software. The Acrobat Reader is available for Macintosh, Windows, DOS,and Unix systems. You may download it free of charge from Adobe. Parts of an Egg Diagram of the internal components of an Egg FOCUS ON: Egg Products Consumer Publications from the Food Safety Inspection Service. (December 1995) All about Shell Eggs Food Safety Focus from the Food Safety Inspection Service. (August 1999) Egg Products Brochure developed by the American Egg Board and placed on the AEB Web site. (Return to top) Eggs in the News Outbreaks of Salmonella Serotype Enteritidis Infection Associated with Eating Raw or Undercooked Shell Eggs United States, 1996-1998 From Morbidity and Mortality Weekly Report February 04, 2000 / 49(04);73-9. EGG SAFETY From Production to Consumption: AN ACTION PLAN to Eliminate Salmonella Enteritidis Illnesses Due to Eggs. December, 1999.

87. Health & Nutrition 2,800 calories. food Group. 2 or 3*. meat and Beans Group (meat, Poultry, Fish, DryBeans, eggs, Nuts) — preferably lean or low fat. 2 for a total of 5 ounces. http://www.calstrawberry.com/health/foodguide.asp

Introduction Nutrition Folic Acid Facts Food Guide Pyramid ... Nutrition Fact Sheets Search Get regular physical activity. To be at their best, adults need to avoid gaining weight, and many need to lose weight. Being overweight or obese increases your risk for high blood pressure, high blood cholesterol, heart disease, stroke, diabetes, certain types of cancer, arthritis, and breathing problems. A healthy weight is key to a long, healthy life. No single food can supply all the nutrients in the amounts you need. To make sure you get all the nutrients and other substances you need for health, build a healthy base by using the Food Guide Pyramid as a starting point. Choose the recommended number of daily servings from each of the five major food groups. Let the Food Guide Pyramid guide you so that you get the nutrients your body needs each day. Make grains, fruits, and vegetables the foundation of your meals. This forms a base for good nutrition and good health and may reduce your risk of certain chronic diseases. Be flexible and adventurous—try new choices from these three groups in place of some less nutritious or higher calorie foods you usually eat. Category Children ages 2 to 6 years, women, some older adults

88. Arizona Reporter | Grand Canyon Recipes-@-Your-Service arizona recipes@-your-service An Arizona Recipe for Your Cooking Pleasure UpdatedSaturday, January 19, 2002; 1244 Combine meat and eggs mixtures and http://www.azreporter.com/recipes/grandcanyon/

arizona recipes-@-your-service the web newsroom azreporter.com Daily Buzz Food News Free Newsletter ... Recipes-@-Your-Service Grand Canyon Recipes '); document.write(''); document.write(''); document.write('' + txt + ''); document.write(''); // End > Recipes Home Page Canyon Recipes Digital Daily Daily Buzz Daily Blog Daily Click ... Daily Recipe E-Mail arizona: recipes-@-your-service An Arizona Recipe for Your Cooking Pleasure Updated: Saturday, January 19, 2002; 12:44 p.m. MST Click Here to Subscribe to Our Daily Recipe Newsletter GRAND CANYON RECIPES Source: Golden West Publishers Cook Books GLEN CANYON CHICKEN WINGS Source: Grand Canyon Cook Book Pat chicken wings dry and place in a pan. Mix together soy sauce, brown sugar, water, and garlic powder. Add soy mixture to chicken, cover, and marinate in refrigerator overnight or for at least 8 hours. click here for full recipe CANYON HUEVOS RANCHEROS Source: Grand Canyon Cook Book In a 13x9x2 glass baking dish, combine oil, onion and green pepper. Microwave on High 5-7 minutes, stirring occasionally until onion is translucent and green pepper is tender. Add tomatoes to dish, mashing with fork. click here for full recipe GRAND CANYON GRANOLA In a large mixing bowl, combine oats, coconut, wheat germ, sesame seeds, almonds and sunflower seeds. When thoroughly mixed add honey and oil. Spread into a 13x9x2 inch baking pan and bake at 250 degree for 45 minutes.

89. Animal Factories Report - Organic Meat Sidebar cuts of meat and poultry qualify as natural. Specifically, the food Safety and processed. (9) This would apply to most fresh meat and eggs, whether they http://www.consumersunion.org/other/animal/organic.htm

May 2000 Animal Factories Pollution and Health Threats to Rural Texas This article was written by the Consumers Union Southwest Regional Office Available in PDF Format. Executive Summary Report Feedlot Dust SideBar ... Recommendations Texas to Introduce Organic Meat Standards Consumers today cannot readily discern from the label if fresh cuts of beef, chicken or pork come from a farm that uses sustainable growing methods. Although the FDA recently began to allow meat producers to seek certification as "organic" from a number of certifying agencies, Consumers Union SWRO found that "organic"-labeled meat is rarely available on the grocery store shelves (See sidebar). Instead, many producers who have rejected or moved away from industrial meat practices label their meat "natural," a term that has little or no real meaning. In order to create and support a viable market for meat produced in a sustainable manner, Texas needs significant labeling reforms, as well as the expansion of alternative markets where producers can sell directly to consumers. With concerns about the environment and the sustainability of our food system, more consumers are demanding organically produced vegetables and meat. Over the past 2 decades, total retail organic food sales have risen from $178 million in 1980 to $6 billion in 1999.

90. HE-195 Typical food sources of Salmonella are raw meat, poultry, eggs, andtheir uncooked products. Salmonella grows in most foods. http://www.agcom.purdue.edu/AgCom/Pubs/HE/HE-195.html

HE-195 Purdue University Cooperative Extension Service West Lafayette, IN 47907 SANITATION PRACTICES FOR VOLUNTEER FOOD SERVICE WORKERS Robert D. Buchanan, Extension Specialist Restaurant, Hotel, and Institutional Management An outbreak of food poisoning can be highly damaging to your organization, create an economic loss, result in lawsuits against your organization, and cause illness to your friends and guests. By understanding proper sanitation practices, you can help prevent food poisoning outbreaks. To aid in this understanding, this publication provides some basic information about bacteria and their relationship to foodborne disease. Then it addresses preliminary considerations for a community event with simple accepted sanitation practices pertaining to eliminating agents of illness, protecting against contamination, making food an inhospitable medium, and limiting bacteria growth. The purpose of these practices is to prevent disease. A companion publication, HE-196, covers the important steps to assure adequate manual utensil and equipment sanitizing practices. Bacteria Bacteria are all around us and are invisible to the eye. Bacteria can cause food poisoning, foul and sour odors, and cause food to spoil quickly. Foodborne infection and poisoning result when a large number of disease producing bacteria are ingested. Food poisoning and infection symptoms are nausea, cramps, and vomiting.

91. BBC - Health - Nutrition Of Meat, Fish, Eggs And Other Alternatives This food group includes poultry, pulses, beans, nuts, seeds, soya products meat,fish and eggs sit in this category you'd have to eat at least eight eggs a day http://www.bbc.co.uk/health/nutrition/basics_protein.shtml

CATEGORIES TV RADIO COMMUNICATE ... INDEX SEARCH WEDNESDAY 9th April 2003 Text only BBC Homepage Health Homepage Your Health ... Help Like this page? Send it to a friend! Nutrition - The Basics Meat, Fish, Eggs and Other Alternatives by Maxine Stinton Protein - highs and lows Protein combining How much is enough? ... Useful links This food group includes poultry, pulses, beans, nuts, seeds, soya products and vegetable protein foods, such as quorn and seitan. They're all grouped together, because they're rich in protein. Protein - Highs and Lows Protein plays an essential role in building and repairing your body. But whether it helps a fingernail to grow or heals a sore muscle, for example, depends very much on what the protein is made up of. This is because protein consists of smaller units called amino acids, which chain together in many different combinations to achieve different things. Some amino acid chains are created by your body, but some - essential amino acids - must come from your diet. Though all animal and plant cells contain some protein, the amount and the quality of the protein varies a lot. High biological value foods contain enough indispensable amino acids for an adult diet and are considered to be good quality protein. Meat, fish and eggs sit in this category.

92. Canadian Food Inspection Agency - Restaurant And Food Service Inspection In Cana Restaurant inspection across Canada is generally carried out by the municipalities or regional health authorities Restaurant and food service Inspection in Canada. Restaurant and food service inspection across Canada is generally Alberta In Alberta, food service and restaurant inspection is http://www.inspection.gc.ca/english/related/restaure.shtml

datestamp='2003-03-31' 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 Government of Canada Partners Canadian Food Inspection System Canadian Partnership for Consumer Food Safety Education Canadian Consumer Information Gateway Canadian Health Network ... Agri-Web Canada Restaurant and Food Service Inspection in Canada Restaurant and food service inspection across Canada is generally carried out by provincial governments, municipalities or regional health authorities. If you suspect that your health has been compromised because of food, contact your family physician or local health authority who will follow-up with the appropriate treatment. You can report any concerns about restaurant food to your local inspection authority. If they determine that food (rather than on-site preparation) appears to be the likely cause of illness, they will contact the CFIA to initiate an investigation. Click on the links below to find the restaurant inspection authority nearest you.

93. Welcome To Eggs Online. eggs. eggs Welcome to argentfood—your online headquarters for the best meatproducts on the Web., Having trouble with distributors and wholesalers? http://www.martinise.com/21-eggs.asp

94. INTRODUCTION TO VEGETARIAN FOOD SERVICE -- By Chef Nancy Berkoff Vegetarian nutrition information, recipes, books, and publishers of Vegetarian Journal. The Vegetarian Resource Group (VRG) is a nonprofit organization http://www.vrg.org/berkoff/lecture7.htm

Lecture 7: Religious and Philosophical Trends in Vegetarian Nutrition Required: You're off the hook! Lecture notes will suffice! Recommended: if possible, visit a religious site, such as a Buddhist or Hindu temple, a mosque or other agencies, such as a Seventh Day Adventist hospital or a kosher nursing home - to get a feel for the intermingling of religion and food. By the end of this lecture, the student should be able to: 1. Cite various reasons for the historical development of vegetarianism 2. Explain various religions' philosophy on vegetarianism Long Ago Food has been a topic of discussion since, well, since humans began to eat. Food has been connected with holiness, spirituality, sexuality, taboos and even life and death since the beginning of time. Food has always been used to reward, to control, to punish (doubt this? watch a three-year old child trying to wade through some Brussel sprouts), to cajole, and to celebrate. Even the earliest religions used food to reward and had taboos against the eating of certain foods at certain times of the year or my certain people. Which foods were allowed, when they were to be eaten, who was allowed to eat them, etc. has been a topic of discussion over the centuries. Even today, food preferences may be dictated by the religion one chooses to follow. Remember, I'm a nutritionist, not a philosophy professor, and I don't pretend to have studied religion and philosophy in great depth. Much of my knowledge comes from having patients (when I practiced as a dietitian) and students who had eating patterns dictated by their religion. We would have discussions and I would read up on the various topics.

95. Service Delivery Group - Quality Assurance Division AGRIfood DEVELOPMENT service, HOME. INDEX. EMAIL. Quality AssuranceDivision. This Division is responsible for the implementation of http://www.dardni.gov.uk/afds/afds1200.htm

Back to Service Delivery Group Quality Assurance Functions Services Areas of Work Resources ... Clients Contacts Milk Meat Horticulture Feedstuffs ... General Information SERVICE DELIVERY GROUP HOME INDEX EMAIL Quality Assurance Division This Division is responsible for the implementation of EU and National agri-food legislation and provides support to the NI agri-food industry in the maintenance and improvement of quality standards. Aims:- To promote quality awareness and improvement To carry out statutory inspections relating to food safety, plant health, product certification, marketing standards and industry support.

96. Foods And Nutrition Solutions or SpaghettiAmounts; Meringue, Pie (using Raw eggs)Safety; SugarReducing theAmount in food Preparation; Tempeh; TemperatureMeat Cooked Safely; Tofu; Turkey http://www.ag.uiuc.edu/~robsond/solutions/nutrition/food_preparation.html

Please read the Food Preparation AcornsEating Almonds and PeanutsBlanching Amish Bread Baked PotatoesFreezing ... Yogurt CheeseHomemade Back to the Foods and Nutrition Home Page Back to the University of Illinois Extension Please send comments and suggestions to solutions@aces.uiuc.edu University of Illinois, College of Agricultural, Consumer and Environmental Sciences, Cooperative Extension Service.

97. U Of MN Extension - Consumer Topic Listing food Safety eggs and food Safety. field dressing of deer reduces risk, enhancesmeat quality. Website gives the latest information on home food preservation. http://www.extension.umn.edu/listing.html?topic=9&subcat=36

98. Ultimate Cooking - Kitchenware, Cookware, Food And Gourmet Cooking Never place cooked food on a plate that previously held raw meat, poultry, eggsor seafood unless the plate has been thoroughly cleaned between uses. http://www.ultimatecooking.com/foodcare.htm

Search Products Gifts Wish List Specials ... Return to Home Page General Rules for Handling Food Safely: Shopping: Buy perishable foods last. Go straight home and place food in the refrigerator, immediately. Use food before the use-by or sell-by date, or throw it away if it has expired. Home: Refrigerate or freeze foods and leftovers within two hours of purchasing or preparing them. Freeze fresh meat, poultry or fish if you can't use them within a few days. Put packages of raw meat, poultry or fish in a shallow pan before refrigerating so their juices won't drip onto other food. If possible, leave a product in its store wrap; if a package is too large, divide the contents into smaller portions, and wrap and freeze what you don't plan to cook right away. Clean hands and surfaces often. Wash your hands with hot soapy water before and after preparing food. Be sure to wash your hands after using the bathroom, changing diapers and playing with pets. Wash kitchen towels often in the hot-cycle of your washing machine; avoid sponges or put them in the dishwasher daily to kill bacteria. Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food item.

99. Sale Of Shell Eggs To Grocery Stores And Restaurants Farmers who sell only eggs from their production are exempted from obtaining a foodhandler license. the Minnesota Department of Agriculture, meat, Poultry and http://www.mda.state.mn.us/dairyfood/factsheets/eggsafety.htm

Consumer FAQ's Producer FAQ's Business FAQ's Hot Topics Anti-Terrorism Efforts Notice of Intent to Repeal 2002 Census of Agriculture Livestock-Friendly Counties ... Feedlot DMT for Farmers Seasonal Items Crop/Weather Reports Nursery Law Revisions Pesticide Recertification Flood Information ... Midwest AOAC 2003 Expo Quick Links License Applications License Lookup Publications Finance Opportunities ... Accessibility Plug-in for Acrobat Reader Food Safety Sale of Shell Eggs to Grocery Stores and Restaurants Poultry producers who wish to sell shell eggs from their production to grocery stores, restaurants, boarding house and other food service institutions, must meet certain requirements relating to food safety prior to the sale. These requirements do not apply to the producer who sells eggs from their premises for direct sale to the ultimate consumer. Eggs sold to grocery stores and restaurants must meet the requirements of Minnesota Statutes 29 and Minnesota Rules 1520. Copies of the statute and rules are available from the Revisor of Statutes web site at http://www.revisor.leg.state.mn.us/

100. AMS At USDA - AMS Food Purchase Resources - Main Menu to, native Americans, needy families, the elderly, and the homeless through Federalfood Assistance Programs administered by USDA's food and Nutrition service. http://www.ams.usda.gov/cp/

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