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Fruits & Vegetables Food Service:     more books (100)

Eat 5 fruits and vegetables every day (SuDoc HE 20.3152:F 94/6/999) by U.S. Dept of Health and Human Services, 1999 Time to take five : eat 5 fruits and vegetables a day (SuDoc HE 20.3152:F 94/2/996) by U.S. Dept of Health and Human Services, 1996 Guide to minimize microbial food safety hazards for fresh fruits and vegetables : guidance for industry (SuDoc HE 20.4508:M 58) by U.S. Dept of Health and Human Services, 1998 Americans are not eating enough fruit and vegetables (SuDoc HE 20.3182:F 94) by U.S. Dept of Health and Human Services, 1990 Reports of the agricultural technical advisory committees for trade on the North American Free Trade Agreement cotton, dairy products, fruits and vegetables (SuDoc PREX 1.2:T 67/3/ATACS) by U.S. Postal Service, 1992 It's easy to eat 5 fruits and vegetables a day (SuDoc HE 20.3175:F 94) by U.S. Dept of Health and Human Services, 1994 Eat 5 fruits and vegetables a day for health + energy! (SuDoc HE 20.3175:F 94/2) by U.S. Dept of Health and Human Services, 1998 Bioactive Foods in Promoting Health: Fruits and Vegetables Fruit and Vegetable Consumption and Health (Food and Beverage Consumption and Health Series) Functional Foods for Disease Prevention 1: Fruits, Vegetables, and Teas Fruits & Vegetables Galore: (Helping Kids Eat More) by USDA Food & Nutrition Service, 2004 Cost seen as no reason to avoid fresh fruit, vegetables.(Economic Research Service)(Brief Article): An article from: Food & Drink Weekly How far can you push canned tomatoes? ConAgra's Hunt's brand tries to create a superpremium category for canned vegetables.(services of canned foods): An article from: Food Processing by Hollis Ashman, Jacqueline Beckley, 2006-04-01 Freezing and using vegetables, fruits and prepared foods (Ohio.State University, Columbus.Cooperative Extension Service.Bulletin) by Wilbur A Gould, 1975

lists with details

1. Gordon Food Service, USA
   10120 DEHYDRATED fruits vegetables. 441511, CASE, 110 DRIED CHERRIESCHERRY CEN. Privacy Policy • © 2002 Gordon food service.  
   http://www.gfs.com/content_us/products/product_guide/grocery/10120.html

2. Food Technology Service, Inc.Food Technology Service, Inc. Food Technology Servi
   food and beverages. They receive and check the content of deliveries, evaluating the quality of meats, poultry, fish, fruits, vegetables, and baked goods. To ensure good service,  
   http://redirect-west.inktomi.com/click?u=http://wwvv.hoovers.com/hoovers_capsule

3. Byers Food Company Wholesale Fruits And Vegetables
   over one hundred different domestic and imported fruits and vegetables throughoutthe USA to wholesalers, retailers, chain stores and food service companies.  
   http://www.byersfood.com/service.html
   
   Extractions: Excellent Service B yers Food Company fresh produce is packed when ordered to ensure complete freshness. Each item meets strict quality control before it can be packed under our name. We source the best quality produce available which can take a substantial amount of time. Why not take advantage of our experience. I f you are in need of high-quality produce and would like to receive it in a cost-effective and timely manner, a Byers Food represenative can help. Byers Food works with a large grower network to help you find the high-quality produce you need. We ensure the produce you order has passed stringent quality control procedures at the point of packing. T oday's consumer is looking for foods that fit a healthy lifestyle.We meet these needs by supplying, nutritious, wholesome products that offer convenience, great taste and great variety. W e can offer you the tools, support, and stability you require. We directly ship and distribute over one hundred different domestic and imported fruits and vegetables throughout the USA to wholesalers, retailers, chain stores and food service companies. Byers Food Company

4. 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. Carolina Cooperative Extension service at North Carolina State University to promote food safety education via Eggs. fruits. Hot Topics. vegetables. Resources. Organisms of Concern  
   http://www.ces.ncsu.edu/depts/foodsci/agentinfo
   
   Extractions: 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.

5. Recent Federal Legislation Authorized Funds For A Pilot Project
   fresh and dried fruits and fresh vegetables available to students at times otherthan at meal service periods. The State Agency/School food Authority Agreement  
   http://www.state.ia.us/educate/ecese/fn/fruitveg/doc/memo.html

6. Food Service Resource List Meal Planning/Preparation
   Byers food markets, wholesale fruit, fresh fruit, fruits, produce and vegetables and other produce items  
   http://www.nal.usda.gov/fnic/service/foodmp1.htm
   
   Extractions: The resources selected for this list contain reliable information and are available nationwide. Your local library or bookstore can help you locate these books, journals, and audiovisuals. Other items can be obtained from the source listed. The call numbers provided are for the National Agricultural Library. Lending information is provided at the end of this document. Summary: Discusses the development of modern cookery and contains information on the preparation of and recipes for sauces, soups, salads, pastas and other first courses, fish and other seafood, poultry and feathered game, beef, lamb, pork, veal, miscellaneous meats, vegetables, and various cold foods. The theme is contemporary North American cuisine. Contains over 200 photographs and over 600 recipes. This book is an advanced food-preparation text designed to help prepare students for careers, and to help professional cooks advance their careers, in the culinary arts as practiced today in top-quality American food-service operations.

7. Foodservice.com: Food Safety & Glove Use
   So how does this information affect food service? Since menus now contain more varietiesof vegetables and fruits for a healthy diet, care must be taken to be  
   http://www.foodservice.com/food_safety/fb24.cfm
   
   Extractions: 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.

8. AMS At USDA, Fruit And Vegetable Programs
   Emergency Survival food service Plan 2 3 months for 4 People. captiDehydrated fruits and vegetables - Just add wateron  
   http://www.ams.usda.gov/fv
   
   Extractions: History and Scope Publication List Key Contacts International Services ... Peanut Quality and Handling Standards New Security Guidance To Protect U.S. Food Supply view Food and Drug Administration's March 19, 2003, New Release Fruit and Vegetable Industry Advisory Committee Commodity Procurement for Domestic Food Assistance Programs Marketing Orders ... Food Quality Assurance Program and Commercial Item Descriptions Perishable Agricultural Commodities Act (PACA) and Fair Trade Guidelines Fresh Product Grading and Quality Certification Processed Product Grading and Quality Certification Market News Price and Movement Data Research and Promotion Programs

9. A Bath For Your Fruits & Vegetables? : Foodservice.com - A Business To Business
   Some fruits and vegetables are coated while produce rinses are unnecessary for thehome consumer, they should be developed for the food service industry.  
   http://www.foodservice.com/food_safety/fb4.cfm
   
   Extractions: "Vist our sponsor" FoodHandler Safety Byte 4 TM The next time you are preparing fruits and vegetables, consider these new food safety options touted as produce rinses designed specifically to clean produce. Since most produce is considered "ready-to-eat," it is a prime vehicle for foodborne illness. Hence, it needs the utmost care and attention during preparation, including its washing. Since we use soap to remove germs from our hands, can we use soap when washing lettuce, cucumbers and tomatoes? The FDA says not to use any kind of hand soap or dish detergent when washing produce. Such soaps can leave behind residues, which will cause the produce to taste bad and may be harmful. Why is it even necessary to wash produce? Some fruits and vegetables are coated with a food safe wax to preserve their shelf life. Sometimes dirt and residues can get caught on this wax coating. For those concerned that water is not enough to get rid of the trapped dirt and residue, two manufacturers have introduced new products designed specifically to wash produce. The jury is still out on how effective these new produce-cleaning products are. However

10. Canned, Frozen, And Preserved Fruits, Vegetables, And Food Specialties - 1999 OE
    Group 203 Canned, Frozen, and Preserved fruits, vegetables, and food Specialties. and Media Occupations. Protective service Occupations. food Preparation and Serving Related  
    http://stats.bls.gov/oes/1999/oesi3_203.htm
    
    Extractions: Bureau of Labor Statistics Occupational Employment Statistics www.bls.gov Search A-Z Index BLS Home ... Find It! In DOL RELATED OES LINKS OES Home Page General Overview Frequently Asked Questions How to Contact Us These national industry-specific occupational employment and wage estimates are calculated with data collected from employers of all sizes, in metropolitan and non-metropolitan areas in every State and the District of Columbia, in SIC Industry Group 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties. SIC Industry Group 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties is part of: SIC Major Group 20 - Food and Kindred Products Links to other industry-specific estimates and cross-industry estimates SOC Major Groups in in SIC 203 - Canned, Frozen, and Preserved Fruits, Vegetables, and Food Specialties: Industry Total

11. Food Science Food Groups
    Milk and Milk Products, Fat and Oils, AKA snacks, fruits and vegetables, foodSafety, food service, Breads, Cereals, Rice and Pasta, fruits vegetables.  
    http://virtual.clemson.edu/groups/NIRC/Science/produce/fruits.htm

12. Food Standards Australia New Zealand: Cereals,fruits,vegetables And Edible Oils
    service. food Safety Newsletter. Fact Sheet Australia New Zealand food Standards Code. Cereals, fruits, vegetables  
    http://www.foodstandards.gov.au/mediareleasespublications/factsheets/industryfac
    
    Extractions: Fact Sheet - Australia New Zealand Food Standards Code Chapter 2 of the Australia New Zealand Food Standards Code contains food product standards for specific foods and ingredients. The product standards in the joint 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 detailed in separate fact sheets. Together, the standards in the joint Code provide a wider variety of food products and more information about food both in Australia and New Zealand. Cereals are standardised under Standard 2.1.1 Cereal and Cereal Products

13. Food Science Food Groups
    Milk and Milk Products, Fat and Oils, AKA snacks, fruits and vegetables,food Safety, food service, Breads, Cereals, Rice and Pasta, food service.  
    http://virtual.clemson.edu/groups/NIRC/Science/fdservice/fdserv.htm

14. Food Service At Rockefeller University
    An abundance of fresh vegetables are offered daily, you will you to pick and chooseeither whole fruits or fruit Back to Rockefeller University food Services.  
    http://www.rockefeller.edu/food/nutrition2.html
    
    Extractions: Vitamin Basics The Vitamin Fix You can get all the vitamins and minerals you need by eating a wide variety of foods which contain the ideal mix of nutrients which work together. However, since not all of us are able to do this all the time some supplements may offer benefits that are both effective and safe. Supplements are meant to supplement what we might be missing in our diets, they are not meant as substitutes for food. A supplement may help when: NOTE : Consult with your healthcare provider for information on supplements which may be right for you. Make sure you don't miss the wide selection of healthy gourmet foods in your company's café. An abundance of fresh vegetables are offered daily, you will find everything from spinach and beans to broccoli rabe. A selection of fresh fruits are also featured daily allowing you to pick and choose either whole fruits or fruit salad. In addition, you will find an array of different meats, fish and grains throughout your dining area. Check out the daily specials; you will find all of these fresh foods incorporated on the menu for your own personal selection.

15. Food Service At Rockefeller University
    Keep in mind, no single food can prevent cancer, but you can reduce your a diet lowin fat and high in grain products, fruits and vegetables that contain  
    http://www.rockefeller.edu/food/reducingcancerrisk.html
    
    Extractions: Food Choices for Reducing Cancer Risk About 35 percent of cancer deaths in the U.S. are related to poor eating habits. Keep in mind, no single food can prevent cancer, but you can reduce your risk of developing some types of cancer by simply changing your eating habits. Diet is one of several factors that may affect cancer risk and is one that you can control. Eating a diet low in fat and high in grain products, fruits and vegetables that contain dietary fiber may reduce your risk. Mediterranean Food Guide Red Meat - A few times per month, or more often in small amounts Eggs, Poultry, Fish - A few times per week - A few times per week Olive Oil - Variable amounts, daily - Variable amounts, daily Beans, Legumes, Nuts - Variable amounts, daily Breads, Pasta, Rice, Bulgar, Grains, Potatoes - Variable amounts, daily Herbs Can Help One way to get disease protection out of your everyday eating is to use a wider variety of herbs and spices. It is now being discovered that phytochemicals, substances developed in plants, may contain some cancer-fighting components. Basil: Great fresh or dried, this intensely aromatic plant was called the "royal herb" by the ancient Greeks. Count on it for its anti-carcinogenic power. Basil is great cooked or raw with tomato-based dishes, poultry, pasta, seafood and vegetables.

16. Virginia Market News Service - Fruits & Vegetables
    Wholesale Farmers Market System. USDA food Distribution. fruits vegetables. fruitsvegetables Potatoes International fruits vegetables Honey Fruit  
    http://www.vdacs.state.va.us/marketnews/fruitveg.html

17. VDACS - Virginia Market News Service
    Virginia agriculture prices for livestock, feeder cattle, grain, vegetables, fruits, hay, poultry, Category Business Agriculture and Forestry News and Media Livestock Grain Hay Feed fruits vegetables Poultry Cotton Futures PublicationsStatistics Horticulture Seafood International food Bids Purchases  
    http://www.vdacs.state.va.us/marketnews/

18. Dole 5 A Day - We Make 5 A Day Fun!
    Professional of the Year Award recognizes American School food service Association(ASFSA 5 A Day and motivate them to eat more fruits and vegetables.  
    http://www.dole5aday.com/FoodService/Fun/F_School.jsp

19. Dole 5 A Day - We Make 5 A Day Fun!
    Day goal of eating 5 to 9 servings of fruits and vegetables a day to attend the AmericanSchool food service Association (ASFSA) Annual Nutrition Conference  
    http://www.dole5aday.com/Media/Press/RecentReleases/052802.jsp

20. Business.com/food And Beverage/fruits And Vegetables Featured Advertisers
    Equipment; food Processing Industry; food Safety; food Safety Equipmentand Supplies; food service Equipment; food service Trays; food  
    http://www.business.com/directory/food_and_beverage/fruits_and_vegetables/sponso

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