81. Spacelink - Space Food in developing foods and foodprocessing technologies that begun examining growingplants for food and oxygen physico-chemical and biological methods to process http://spacelink.nasa.gov/NASA.Projects/Human.Exploration.and.Development.of.Spa

Library Contents: Other Features: Where am I? NASA Spacelink Home The Library NASA Projects Human Exploration and Development of Space ... Living and Working In Space Space Food Space Food Space food to the Mercury astronauts meant freeze-dried powders and semi-liquids in aluminum tubes. The astronauts on the International Space Station can choose from broiled lobster tails, stir fried chicken, and Fettucine Alfredo. Use the resources here to design your space meals for a day. [Some of these links will take you out of NASA Spacelink. To return, use the Back button on your browser or bookmark this page for later reference.] Space Food Fact Sheet - History, food systems and dining on the Space Shuttle and International Space Station. NOTICE: This document is in PDF format and requires the Adobe Acrobat reader software Planning the Perfect Menu - Students will research information about how to prepare food for space travel, read about United States Department of Agriculture (USDA) recommendations for a balanced diet, and plan a 3-day space food menu from NASA food lists in this NASA On-line Educational Activity from NASA Spacelink. Apollo Food List pdf 16-Sep-1999 (8K) ISS Food List pdf 16-Sep-1999 (18K) Shuttle Food List pdf 16-Sep-1999 (12K) Shuttle Standard Menu pdf 16-Sep-1999 (8K) Skylab Food List pdf 16-Sep-1999 (8K) Documents above with names ending in .pdf have been prepared using Adobe Acrobat and require the Acrobat Reader software to view them.

82. If You Have Any Questions Or Comments Please Contact Me the opportunity making food safety risk analysis aligned with methods encouragedby Codex Alimentarius in food production, processing and delivery http://www.geocities.com/hoferica_jozef/RESUME_Hoferica.htm

JOZEF HOFERICA Master of Chemistry and Technology of Foodstuffs OBJECTIVE To become a product manager / technologist concentrated for food productions. To specialize in the processing methods, organization of production, research and development and quality system controlling. AREA OF EXPERTISE Research and development in food area Food technologies and application of food additives Meat, poultry, dairy, bakery, beverage and preservation technologies Distribution of food ingredients Human nutrition Quality system Codex Alimentarius WORK EXPERIENCE Product Manager, Technologist – Dera Food Technology Ltd. Apr 1998 – Sept 2001 Development innovative product concepts based on market needs, scientific research and extensive ingredient Processed know-how and application to the production Understand the performance of ingredients in the final application Organized production of final products and application of new technologies in meat, poultry, dairy, bakery, beverage and preservation industries Controlled respect of quality system in production and cooperation and remarked on Codex Alimentarius Imported of single ingredients, additives and blends and sales to the food industry

83. USPOULTRY Food Safety Programs methods are designed to provide analysts with written published to assist meat, poultry,and egg processing plants in strengthening their food security plans http://www.poultryegg.org/What_We_Do/Food_Safety/food_safety.html

84. WSPC: Washington State Potato Commission. Potatoes, Products, Processing, Wholes The white potatoes are more commonly used for processing. ANSWER Potatoes are a veryversatile food, and can are more desirable for certain methods of cooking http://www.potatoes.com/retail/editorial.cfm/?Section=foodq

85. Food Safety & Testing Information At Business.com food Safety and Inspection service Public health to identify contaminants and methodsto evaluate programs for the food processing, food retail, hospitality http://www.business.com/directory/food_and_beverage/food_safety_and_testing/

Food Safety - Food testing facilities, equipment and resources. All of Business.com Just this category Search Tips Help Try Inc Magazine! Subscribe to Variety Sponsored Links Laboratory Testing Food and Chemical Test Full laboratory testing service rtech laboratories food chem, micro, nutrition testing Food Safety Summit Maxxam Analytics Inc Lab Services: environment, food , petroleum, forensic, pharmaceutical Restaurant Workshop Offers online training and certification for the food, beverage, and hospitality industries.Courses include food safety, HACCP, and techniques of alcohol management. Outbreak Food safety and litigation consultants help the industry prevent food borne bacteria outbreaks and illnesses, including e. coli, salmonella, hepatitis, and botulism. POPULAR SEARCHES food safety Food Safety and Testing food safety testing food tasting facilities ... testing food YOU ARE HERE: Home Food Safety CATEGORIES: Government@ Laboratories RESOURCES: Associations Events Reference FEATURED LISTINGS Feature Your Site Here Featured Listings? Ace Mart: Restaurant Food Safety Provider of restaurant supplies, including first aid kits, thermometers, sanitizers, timers, rapid cooling devices, hairnets and gloves. LISTINGS List Your Site Ace Mart: Restaurant Food Safety Provider of restaurant supplies, including first aid kits, thermometers, sanitizers, timers, rapid cooling devices, hairnets and gloves.

86. Lending Library Order Form p D1150 processing Fluid Milk. Handwashing–Preventing CrossContamination in theFood service Industry. p E3060 EPA – Test methods for Freshwater Effluent http://www.foodprotection.org/Lending Library/form.htm

Link to Home Page Audiovisual Library Order Form International Association for Food Protection 6200 Aurora Avenue, Suite 200W Des Moines, Iowa 50322-2864, USA Phone: 800.369.6337 . 515.276.3344; Fax: 515.276.8655 E-mail: info@foodprotection.org; Web site: www.foodprotection.org Click here for a PDF version of the Audiovisual Library Order Form Click here for tape descriptions The use of the Audiovisual Library is a benefit for Association Members. Please limit your requests to five videos. Material from the Audiovisual Library can be checked out for 2 weeks only so that all Members can benefit from its use. (SHIP TO: Please print or type.) (Please specify: Home Work) Member ID No. City_ State or Province_ Postal Code/Zip + 4_ Country Telephone #_ Fax # E-mail Date Needed (Allow 4 weeks minimum from time of request) International Association for Food Protection Members Only PLEASE CHECK THE APPROPRIATE BOX AUDIOVISUAL LIBRARY DAIRY p D1170 3-A Symbol Council p D1180 10 Points to Dairy Quality p p p D1030 Cold Hard Facts p D1040 Ether Extraction Method for Determination of Raw Milk p D1050 The Farm Bulk Milk Hauler p D1060 Frozen Dairy Products p D1070 The Gerber Butterfat Test p D1080 High-Temperature, Short-Time Pasteurizer

87. Alphabetic Index Advanced Lightweight Microclimate Cooling System (ALMCS); Advanced Nonthermal ProcessingMethods; Afloat 21, Navy food service; Airbeam Technology; Aircrew Chemical http://www.sbccom.army.mil/abcsearch.htm

Search SBCCOM Alphabetic Index Web Site Map 12-Gauge Penetrating Irritating Cartridge 3D Anthropometric Data Acquisition Aberdeen Proving Ground Garrison ... Wrinkle Resistant/Permanent Press Battle Dress Uniforms (BDUs) This page last updated 30 September 2002.

88. Welcome To WorldFoodNet.com Enzymes in food processing by GA Tucker, LFJ Woods. Experimental Methodsin food Engineering by SSH Rizvi. Fish processing Technology by GM Hall. http://www.worldfoodnet.com/marketplace/category.asp?category=food_process

89. Food Safety Modeling, Dr. Don Schaffner * Rapid methods, Dr. Karl know the risks that improperprocessing and packaging can pose spoiled or inedible food products, and http://aesop.rutgers.edu/~ocpe/BROCHURES/food.html

CEU's 1.4 Food Safety Microbiology - Annual Aeseptic Only Better Process Control School CEU's 2.1 In cooperation with The Rutgers University Department of Food Science Food Risk Analysis Initiative and Rutgers Cooperative Extension Prepare to Fight Food Contamination! Assuring food safety can be a tremendous challenge because of the time, transportation and technology it takes to deliver a high quality and consumer safe product to the marketplace. There are hundreds of opportunities for microbial problems to occur along your supply chain. And if contaminated food reaches your customers, it can mean serious illness for them and bad publicity or even legal action against your company. These two comprehensive courses will cover a variety of important topics, including: * Environmental factors that influence the growth of pathogens and spoilage organisms in food systems, such as acid and pH, water activity, thermal processing, storage temperature, modified atmosphere, preservatives and irradiation * As seen on TV and in the recent news specific organisms that commonly cause foodborne illness, including Clostridium botulinum and C. perfringens, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Campylobacter, Salmonella, Shigella, E. coli 0157:H7, Vibrio, and Yersinia enterocolitica

90. Food Science Research Unit To develop methods for the preservation of vegetables that will result in improvedprocessing efficiency, reduce product quality, and assurance of food safety;. http://www.fsru.saa.ars.usda.gov/

Food Science Research Unit US DEPARTMENT OF AGRICULTURE Agricultural Research Service South Atlantic Area 322 Schaub Hall, Box 7624, North Carolina State University Raleigh, North Carolina 27695-7624 Phone: (919)515-2979 FTS (919)856-4508 Fax: (919)856-4361 MISSION To develop methods for the preservation of vegetables by fermentation or direct acidification that will result in improved processing efficiency, reduce salt and other wastes, improved product quality, and assurance of food safety; To investigate the biochemical, nutritional, and physical properties of sweet potato and sweet potato products so as to develop novel and improved processing methods for greater utilization of this healthful, economical food. STAFF Dr. H. P. Fleming Research Leader/Location Coordinator email henry_fleming@ncsu.edu Dr. W. M. Walter, Jr. Research Chemist email wmwalter@ncsu.edu Dr. R. F. McFeeters Research Chemist email roger_mcfeeters@ncsu.edu Mr. R. L. Thompson Chemist email thompson@unity.ncsu.edu Dr. F. Breidt Microbiologist email breidt@ncsu.edu

91. Market Quality And Handling Research Unit and peanut products by developing improved methods in production, handling, and roastprocessing; qualitative and and provide a safer food supply to http://www.bae.ncsu.edu/usda/www/

Market Quality and Handling Research Unit United States Department of Agriculture Agricultural Research Service South Atlantic Area Box 7624, 120 Schaub Hall North Carolina State University Raleigh, NC 27695-7624 Phone (919) 515-6312 (919) 856-4493 FAX (919) 515-7124 Email: mqhru@ncsu.edu Text-Only Version MISSION The multi-task mission of this Unit includes enhancement of flavor and shelf-life of domestic and export peanuts and peanut products by developing improved methods in production, handling, and roast processing; qualitative and quantitative determination of peanut components which contribute to nutrition and health of consumers; evaluation and use of genetic resources to improve market quality factors; and provide a safer food supply to consumers by developing accurate methods to detect and remove mycotoxin contaminated commodities from the food and feed systems and reduce the economic risk to farmers, handlers, and manufacturers. The Unit conducts research on high priority issues to assist the peanut and grain industries in producing the highest quality products possible. STAFF Scientists: Dr. Timothy H. Sanders

92. CSREES - implementation in meat and poultry processing) to develop who have trained over 1000food handlers This project proposes costeffective methods for training and http://www.reeusda.gov/pas/programs/foodsafety/98abs.htm

Funding Opportunities State Partners Program Information Legislation/Budget ... Related Links The National Integrated Food Safety Initiative Competitive Project Abstracts FY 98 PROJECT NO. PROJECT TITLE DIRECTOR INSTITUTION 98-EFSQ-1-0292 Development of Food Safety Policy for Schools Through Education University of Rhode Island ABSTRACT: The goal of this project is to improve food safety education by controlling or eliminating food borne risks through a food safety public education program for school district decision-makers. Education efforts will also target teachers and parents. 98-EFSQ-1-0293 Bilingual Consumer Food Handler Education for Limited Resource, Low Literacy Care-Givers of Infants and Children Martha F. Archuleta New Mexico State University ABSTRACT: In the U.S., child care is often provided in the home. In the Southwest, care- givers are often Spanish-speaking, and some have low literacy skills. This has created the need for bilingual consumer food handler education programs. This project will produce the "Safe Food Handling for Home Child Care Providers Kit," which will include a video, an audio song tape, and easy- to-read print guides in Spanish and English. The kit will be produced, tested, and distributed through Extension, state child care agencies, and community and church groups.

93. Agricultural Research Service (USDA-ARS) National Programs The USDA Agricultural Research service National Research Programs. Working with more than 100 locations and 3000 projects towards coordination and http://www.nps.ars.usda.gov/programs/usmap.htm?STATE_CODE=PA&npnumber=108

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