21. CSU SafeFood Web Links Menu food preservation from the University of georgia. who practice and teach home foodpreservation and processing education on nutrition and food safety, and many http://www.colostate.edu/Orgs/safefood/WEBLINKS/menuwebs.html

Colorado State University Cooperative Extension SafeFood Rapid Response Network SafeFood WEB LINKS This page provides links to other food safety sites, including Cooperative Extension government HACCP , and organizations Cooperative Extension Sites Colorado State University Cooperative Extension fact sheets on food safety . Also Nutrition News and Consumer Connection weeky columns, Healthy Aging monthly column. The National Center for Home Food Preservation from the University of Georgia. This is a source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. Many state Cooperative Extension Web sites have food safety publications available online. Government Agencies State of Colorado - Regulations, releases, office locations, local departments of public health, water quality, lab services. National Food Safety Information Network The National Food Safety Information Network brings together the Federal Government's primary mechanisms for providing food safety information to the public. The "Network's" goal is to increase the effectiveness and efficiency of the government's food safety information dissemination activities.

22. National Center For Home Food Preservation | NCHFP Publications group, a part of the University of georgia Center for The food safety and QualityNational Initiative Abstracts. The National Center for Home food preservation. http://www.uga.edu/nchfp/papers/2002/disseminating.html

... Papers and Presentations Disseminating Science-based Home Food Preservation Information on the Internet B. A. NUMMER , E. L. Andress , J. A. Harrison , M. A. Harrison , and W. L. Kerr . (1) Dept. Foods and Nutrition Extension, University of Georgia, 208 Hoke Smith Annex, Athens, GA 30602, (2) Dept. Food Science and Technology, University of Georgia. Paper 46B-5. Presented at the Institute of Food Technologists Annual Meeting Anaheim, CA, June 17, 2002. Abstract Home food preservation remains an important and popular cultural activity. The safety of these products and processes remains the number one concern.  The National Center for Home Food Preservation ( NCHFP ) was created to help meet the needs of both Extension agents and consumers for science-based information. As part of the NCHFP mission a web site was created to locate, review, and disseminate research-based home food preservation information.  The web site, www.homefoodpreservation.com , offers publications from U.S.D.A. guides and bulletins, the University of Georgia, literature reviews of current topics, links to other state Cooperative Extension homepages, seasonal tips, multimedia demonstrations, FAQ's , contact lists and a variety of other resources.  Initial feedback from a sampling of Cooperative Extension agents has been favorable. Experienced home preservers have also given favorable reviews, while inexperienced home food preservers commented that they are a bit overwhelmed.  The initial comments and popularity of the site indicates that it is meeting its objectives of providing resources to Cooperative Extension professionals and increasing public awareness of science-based safe home food preservation techniques.

23. Facsprograms of Agriculture (CREESUSDA) to address food safety concerns for who practice and teachhome food preservation and processing The University of georgia and Ft. http://www.griffin.peachnet.edu/ga/cobb/facsprograms.htm

Home Horticulture About Extension email: uge1067@arches.uga.edu FACS Programs The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability. Page last updated 03/03

24. Food Safety Connections Center for food safety, University of georgia center for development of methodsthat detect, control, or food safety and food preservation, Information on http://www.charm.com/sites.htm

Charm Sciences Food Safety Connection Louis Pasteur (1822-1895) Founder of Modern Microbiology Academia Food Safety Consortium Multi-university research group for beef, pork, and poultry safety from farm to table. Includes extensive links to other meat related sites. Food Safety Network Provides access to several food safety lists as well as general information on food safety, risk management, agricultural biotechnology, animal health and more. K-State Food Safety Page Kansas State University info for consumers and homeowners. Food Safety Forum for faculty. FoodSafe Program University of California, Davis food safety information. Food Safety Project Iowa State University research-based, unbiased information on food safety and quality. Center for Food Safety University of Georgia center for development of methods that detect, control, or eliminate pathogenic microorganisms or their toxins, and enhancing the quality and storage stability of food products Regulatory Food Compliance One stop location for USDA, FDA and other government compliance news, information, services and regulations.

25. Food Safety And Technology due to non thermal food preservation technologies, understanding and Technology, Universityof georgia, Athens. to graduate study in food safety and technology http://www.grad.iit.edu/bulletin/foodsafe.html

Food Safety and Technology General Information Degrees Offered Certificate Programs ... Food Safety and Technology National Center for Food Safety and Technology IIT Moffett Campus 6502 S. Archer Road Summit-Argo, IL 60501 708.563.1873 (fax) http://www.ncfst.iit.edu NCFST Director: C. E. Sizer Graduate Program Director: V.M. (Bala) Balasubramaniam The National Center for Food Safety and Technology (NCFST), with IIT faculty, U.S. Food and Drug Administration (FDA) scientists, and food industry scientists, provides a unique training ground for individuals seeking graduate education in food safety and technology and food process engineering. Courses are offered at NCFST with strong support of IIT’s Department of Chemical and Environmental Engineering. The master’s degree in food safety and technology is designed to train students with backgrounds in food science to be food safety experts for the private sector and for federal and state public health agencies. The master’s degree programs in food process engineering are designed as flexible programs to educate engineers and scientists in different aspects of food processing and safety. Students can specialize in process and product development, food processing operations, packaging, food safety, food biotechnology, and process and quality monitoring and control.

26. IFT - Continuing Education And Professional Development High pressure processes for food preservation, modeling of thermal and high pressureeffects on microorganisms Center for food safety Griffin, georgia. http://www.ift.org/education/grad_directory/georgia.shtml

Directory of Graduate Programs The University of Georgia Department of Food Science and Technology Program Director: Philip E. Koehler Contact: Dr. Philip E. Koehler, Professor and Graduate Coordinator, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610, Phone: (706) 542-1099, Fax: (706) 542-1050, E-mail: pkoehler@arches.uga.edu Degrees Offered: M.S., M.F.T., Ph.D. Program Description Entrance Requirements: B.S. degree in science area. Application, transcripts, GRE scores, three letters of recommendation required. TOEFL score above 550 required of foreign applicants. Program of Study: Programs of study leading to the Master of Science, Master of Food Technology and Doctor of Philosophy degrees in Food Science are offered with specialization in various fields of interest. The primary mission of the graduate program is to provide graduate training for individuals who have acquired a B.S. degree in Food Science or a fundamental science and who desire to assume positions in the food industry, governmental organizations, or academic institutions. The faculty of about 30 is generally organized around disciplines (Food Chemistry, Microbiology and Engineering) rather than by commodity. Some students choose to pursue their thesis research at the Center for Food Safety and the Department of Food Science and Technology at the University Experiment Station in Griffin, GA about 35 miles south of Atlanta.

27. Central Oregon Family And Community Development Program Deschutes thermy. food safety www.foodsafety.gov. preserve/. food preservation- University of georgia - www.homefoodpreservation.com. http://oregonstate.edu/extension/deschutes/homec.htm

Central Oregon Family and Community Development Program Deschutes County The Home Economics program provides educational programs and information in the traditional areas of home economics including foods and nutrition, financial management, food preservation, child and family development, and parenting. In addition, there are 3 homemaker study groups representing 38 members which meet monthly for educational programs. FoodSafety.gov The new "www.FoodSafety.gov" web site is now available. "www.FoodSafety.gov" is a "gateway" website designed to help the public find government food safety information more readily on the web. "www.FoodSafety.gov" is an objective of the National Food Safety Initiative designed to help web users more readily find government information on food safety. Selected Government Agencies with Responsibilities for Food Safety * Center for Food Safety and Applied Nutrition FDA * Food Safety and Inspection Service USDA * Environment Protection Agency * National Center for Infectious Diseases CDC Other Web Sites: Food Safety and Inspection Service www.fsis.usda.gov/thermy

28. Lifeskills In Food Education - Consumers & Families Zone at home, as well as information on food safety and preservation in general. Universityof georgia Publications Resources The Publications Resources http://www.hawaii.edu/foodskills/consfam.htm

Older Adults: Centers for Disease Control Organizations Health General Links: Agencies Centers for Disease Control Family Food Preservation ... U.S.D.A OLDER ADULTS CENTERS FOR DISEASE CONTROL: Centers for Disease Control and Prevention The Center for Disease Control and Prevention contains health topics A-Z and promotes health and quality of life by preventing and controlling disease, injury, and disability. Chronic Disease Prevention The Chronic Disease Prevention site provides information on chronic diseases, publications, announcements, and its effects on the human body. Health Topics A to Z The Health Topics A to Z site provides a listing of diseases and health topics that you can obtain information and background on. Morbidity and Mortality Weekly Report The Morbidity and Mortality Weekly Report (MMWR) provides publications, bulletins, and other materials on diseases, hazards to health, and other interests of public health. National Center for Health Statistics The National Center for Health Statistics (NCHS) provides a variety of data which helps to monitor the Nation's health. The NCHS provides information on health status, exposure to unhealthy influences, disability, and the use of health care.

29. Links edis.ifas.ufl.edu/index.html University of georgia Ext edu/ Virginia Cooperative Extensionwww.ext.vt.edu/resources food safety and preservation www.foodpres http://esffoodpreservation.homestead.com/Links.html

Javascript is either disabled or not supported by this browser. This page may not appear properly. Sites that might be of interest, including Food Preservation Resources, our award sponsors, and just interesting stuff. Back to Home. The Evergreen State Fair, Monroe, Washington Home Canning, From the maker of Sure Jell this site offers recipes, FAQ's, and tips for entering and winning.. In searching for other sites on the internet, it is best to go to ones from State Universities. The USDA in partnership with land grant universities has the most up to date, researched and tested information and recipes. The Alltrista Corporation is in compliance with all current USDA recommendations for safe home canning. Telephone resources: Cooperative Extension-Pierce County Food Safety Hotline (8:30am-4:30pm, Mon.-Fri.) 253-798-7180 Cooperative Extension-Skagit County Official Hotline runs June thru September (King County and Snohomish County do not have Food Hotlines.) 1-800-392-2575 for product orders The Sure Jell Corporation 9am-4pm, (EST, Mon.-Fri.) 1-800-437-3284

30. Homecanning.com and food safety. University of georgia's College of Family Consumer Science CooperativeExtension Listing of their food preservation publications and resources http://www.homecanning.com/can/ALLinks.asp

Fairs Educators Media Related Links Related Links of Interest As your online partner in home food preservation, we're always looking for reliable resources that might be of interest to you. In this section, you'll find links to those sites. CANADA-MANITOBA Prairie Fruit Growers Association CANADA-SASKATCHEWAN Saskatchewan Fruit Growers Association Saskatchewan U-pick locations plus information on fruit and berries grown on province farms CANADIAN LINKS Farmers' Markets Ontario Foodland Ontario Seasonal availability guides, product facts and timely recipes on Ontario fruits and vegetables. Harvest Ontario A collection of fun filled, agri-tourism activities and destinations in Ontario. Features Pick-Your-Own fruit and vegetable farms, Farmers' Markets, Ontario Fairs and Harvest-Your-Own Christmas Tree Farms. Ontario Berry Growers Association The latest berry news for Ontario. Site features strawberries, raspberries and blueberries—where to pick or purchase, helpful handling tipsplus an impressive Berry Guide to help you identify many edible wild berries. Ontario Tender Fruit Association The juiciest information about incredibly delicious Ontario peaches, pears and plums plus great recipes and quick ‘n easy ideas.

31. FY97 Annual Report, Food Safety And Quality and Gleaners received food preservation instruction with using University of georgia's, So Easy Agents provided food safety training for paraprofessionals in http://pdec.ifas.ufl.edu/FY97/Annual_report/WX00746.HTM

Florida Cooperative Extension Service FY97 Federal Annual Report Florida 1997 Annual Report: Food Safety and Quality Accomplishments/Impact of Programs Total direct contacts exceeded 45,000 individuals, and over 2.0 million by indirect contact (e.g. print, radio, and television media). MEDIA Television - UF/IFAS's Impact production, and county faculty appearances on local TV stations, reached an audience estimated to exceed 2,000,000 viewers. Newspapers - County extension faculty continued be to very active in publishing articles for local newspapers and newsletters, reaching a circulation of more than 400,000 persons. The University of Florida produced a broadcast addressing food safety for food service establishments on April 14, 1997 with 12 downlink sites. The "National Food Safety Database" Web site had over 2,000,000 pages requested and 35,000 individual users in one year. The majority of contacts were consumers, followed by commercial entities, academic and government groups, encompassing over 30 different countries. Specific examples of outstanding programs include the following: An agent reached over 100,000 persons with each published article (Leon County).

32. Sources For The Recovery Of Valuable Personal Belongings compatible with long term preservation considerations. georgia citizens may also contactthe State for disinfecting drinking water, food safety, sanitation and http://palimpsest.stanford.edu/byorg/georgia/srvpb.html

OFFICE OF SECRETARY OF STATE GEORGIA DEPARTMENT OF ARCHIVES AND HISTORY Sources for the Recovery of Valuable Personal Belongings Updated: May 6, 1998 Following any type of disaster, priorities for response will naturally be focused upon such basic necessities as our personal health and safety, physical and emotional well being, food, clothing, and adequate shelter. As clean-ups begin, citizens may discover that treasured personal belongings have been damaged as a result of the disaster. The Georgia Department of Archives and History, a division of the Office of Secretary of State, offers information and advice for individuals seeking assistance in salvaging their personal belongings. Citizens may speak directly with the Archives' Conservator by telephoning (404) 656-3554. Queries may also be directed to: preserve@sos.state.ga.us . Please do not hesitate to contact us if you believe we may be of any assistance. Below are a number of on-line and telephone resources we hope you may find useful as you begin recovery efforts for your personal belongings. CONTENTS Salvaging Personal Belongings Additional Sources for Information: American Institution for Conservation (AIC) Minnesota History Center Conservation On-Line (CoOL) Potential Hazards to Materials and Individuals ... Disaster Preparedness and Prevention See also the GDAH Technical Leaflet on Disaster Preparedness SALVAGING PERSONAL BELONGINGS The American Institution for Conservation (AIC) is the national membership organization for conservation professionals, dedicated to preserving the art and historic artifacts of our cultural heritage for future generations. AIC's Code of Ethics and Guidelines for Practice defines appropriate conduct for the conservation field. The Foundation of the American Institute for Conservation (FAIC) provides a free Conservation Services Referral System for members of the public interested in locating and selecting conservation services. FAIC may be reached at (202) 452-9545. Along with referrals, FAIC will furnish written information about the process of selecting a conservator for specific conservation needs.

33. Food Colle. FSM Ninemeier, Jack Douglas. Principles and practices of sanitation safety in childnutrition programs. School food service management manual. 142. georgia. http://www.lib.nara-wu.ac.jp/food/fsm.html

¡¡¿©ÉÊ¡¦±ÉÍܳؤ˴ؤ¹¤ëʸ¸¥´ðËܽ¸À®¥ê¥¹¥È ¡¡¡¡¡¡ ¡¡¡¡¡¡¡¡¡¡¡¡¡ÊFood and Nutrition¡¥Base Collection¡¥¡Ë ¡¡¡¡ ʸ¸¥À°ÍýÈÖ¹æ > 12. McLeod, ERnestine A. <- ø¼Ô̾ ¡¡¡¡¡¡¡¡¡¡ Nutrition education specialist Projects. Food Service Management 1. Southwestern Regional Seminar for School Food Service. New concepts in management. 2. Northeast School Food Service Seminar, University of Massachusetts. Proceedings of the Northeast School Food Service Seminar, July 12-July 24, 1970. 3. Northeast Regional Seminar for School Food Service Supervisors Pennsylvania,1971. Nutrition education, nutrition delivery systems and the management function. 4. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1969. Management functions for state and system level school and non school food service administrators. 5. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1970. Management functions of a centralized school food service system.

34. Speaker Biographies  | Thinking Globally - Working Locally: A Conference On Foo in the Department of foods and Nutrition at The University of georgia. Family andConsumer Sciences in the areas of food safety and home food preservation. http://www.fsis.usda.gov/orlando2002/harrison.htm

Speaker Biographies Judy A. Harrison, Ph.D. Ph.D. Nutrition The University of Georgia M.S. The University of Tennessee B.S. Secondary Education - Biology Tennessee Technological University Food Safety Education Campaign. Dr. Harrison is also involved in applied research examining the efficacy of various home food dehydration procedures in eliminating the risk of foodborne illness from E. coli Salmonella and Listeria . She is a member of the Institute of Food Technologists, the International Association for Food Protection, the American Dietetic Association, and the Georgia Association of Food and Environmental Sanitarians. Return to Agenda or Breakout Sessions For Further Information Contact: Graduate School, USDA Phone: (202) 314-3459 E-mail: fsis.outreach@usda.gov

35. Cooperative Extension: The Arbor Nutrition Guide and guidelines, and food preparation and preservation. Moderate set of nutrition,food safety and preparation University of georgia Cooperative Extension The http://arborcom.com/frame/exten.htm

Dietetian, dietetics You are at the top of one of the sub-sections of the A rbor N utrition G uide. Return to home page of the Arbor Nutrition Guide Note: only use if you are not already in the frame version Dietitians, dietetics Extension nutrition General nutrition topics Patient/lay information DIETITIANS, DIETETIC STUDIES Dietetic cybersites Dietitian organisations Lists of dietitians, dietitians in groups Individual dietitians ... Other dietetic issues EXTENSION NUTRITION General Extension material Individual Extension departments and resource material See also: Nutrition at University Lay nutrition resources General Extension material Note: for non-American visitors, it may be helpful to know that the concept of Extension in the USA applies to educational and other outreach activities in a range of areas involving food, food safety, agriculture and other home and family activities. These have historically been carried on in colleges and universities which benefitted from a 1890 Land-Grant program, and the departments known as Extension or Cooperative Extension universities and departments. Pick of the crop List of Extension publications: Kansas State Extension Very nicely presented, annotated and fairly comprehensive list of Extension Departments which have publication resources. Top site!

36. VTED Home Page Search VTED For An Expert Services For Virginia Ed.D. , University of georgia , 1973 Degree food microbiology, and new methods offood preservation. and consulting areas include food safety management with http://dolomite.rgs.vt.edu/vted/vtexperts.keyword_search?p_keyword=strategic pla

37. 2003 IFT Annual Meeting + Food Expo KerrUniversity of georgia), Thermophysical and food preservation, Thermal Processing,and Packaging Options against microbial spoilage and ensure food safety. http://www.am-fe.ift.org/t1p6.php

Program Details General Information Online Registration* Registered Attendees Login below: User Name Password First time here? Registration No. Last Name Forgot Your User Name? ... Can't Find Your Registration No.? News and Events Hot Topic Sessions Food Trends: The Top 5 for '05 IFT Events IFT Opening Event 12th World Congress of Food Science and Technology - July 16-20, Chicago, IL The IFT Party 2. Food Engineering Fundamentals For Food Product Development July 11-12, 2003 (Two day Program) SPEAKER INFORMATION Program Directors: Romeo T. Toledo University of Georgia Rakesh Singh University of Georgia Manjeet S. Chinnan University of Georgia Sean Cole Rheometrics Inc. James Gratzek TetraPak William Kerr University of Georgia Mohan Rao Frito Lay/Pepsico CONTENT Program Description: The program will cover fundamentals of engineering needed to select parameters to use in a process, discuss how these parameters impact product properties, and discuss how these parameters may be applied and measured. Case studies involving material and energy balance calculations in product formulation, energy requirements for heating, cooling, and freezing, and techniques for pasteurizing, sterilizing, and packaging food products will be discussed. Techniques for assessment of physical and rheological properties of products and ingredients to ensure consistency of process results will also be covered. Participants will also learn techniques for stabilization of dispersions and how to scale-up processes from a bench scale to a manufacturing environment.

38. Government Web Guides food safety. Foreign Information from Federal Resources. georgia County and CityGovernment. georgia On My Mind. Hiking in South Carolina. Historic preservation. http://www.libsci.sc.edu/bob/class/clis734/webguides/

CLIS 734 - FALL 1998-Spring 2002 INTERNET GUIDES TO GOVERNMENT INFORMATION SOURCES These Internet pathfinders have been prepared by students in the Fall, 1998, Spring, 1999, and Fall, 2000 classes of CLIS 734, Government Information Sources, in the College of Library and Information Science at the University of South Carolina. All rights to these pathfinders belong to the students who prepared them. However, permission is given for reproduction of these works for educational and non-commercial purposes if the names of the author and the school are acknowledged. Adoption African American History and Culture Aging and Senior Services AIDS and Sexually Transmitted Diseases ... Croft State Park (South Carolina) Cultural Heritage Resources for Southeastern States Cycling Diabetes Disability and Workers Compensation ... Earth and Space Science Resources (Other national governments and IGOs) Ecological Research Educational Resources for Kids, Parents, and Teachers Elementary Teachers and Students Emergency Preparedness and Response ... Environmental Agencies (US federal and Alabama, Georgia, Florida, South Carolina) Environmental Protection Agency European Union Map Resources Family History and Genealogy Resources Federal (US) Government Corporations: A Guide ... Germany: Planning a Vacation?

39. The Independent Food Safety Team - Team Members enhancement, University of georgia research interests processing and preservation;probiotic control Research Interests/food safety Specialization Control http://www.mccutchen.com/foodsafety/members.htm

A New Resource to Help Companies Avoid or Respond to a Food-Safety Crisis Who are the members of the Independent Food Safety Team? Science Laboratory Testing and Analytical Services Legal Counsel Communications Services Scientists and Medical Professionals The Team includes 20 leading scientists and physicians from the University of California, Davis, Cornell University, University of Georgia, University of Guelph, Health Canada, University of Idaho, Michigan State University, University of Minnesota, University of Missouri, University of Nebraska, North Carolina State University, Oregon State University, Stanford University, the University of Vermont and Virginia Polytechnic Institute. Dr. Robert Brackett Dr. Ellen Jo Baron, Ph.D. Dr. Lloyd Bullerman Dr. Frank Busta http://fscn.che.umn.edu/faculty%26staff/Frank_Busta/ffb.html Dr. Dean Cliver Dr. P. Michael Davidson Dr. Catherine W. Donnelly , associate dean, College of Agriculture and Life Sciences and associate director, Vermont Agricultural Experiment Station; professor of Nutrition and Food Science, University of Vermont. . . Research interests and/or food-safety specialization; Listeria monocytogenes and other foodborne bacterial pathogens. Research focus is on development of improved detection methods for tracking and monitoring pathogens, along with recovery of sublethally-injured Listeria; growth and survival of Listeria in food systems and food-processing environments. Additional experience with modeling injury and repair; determination of infectious dose, risk assessment. Industry-sector specialization: dairy, with some focus on fruits and vegetables. . . academic degrees from the University of Vermont (B.S.) and North Carolina State University (M.S., Ph.D.).

40. Food Science And Technology Essentials And Microbial Hazards In Food novel preservation technologies to improve food safety and quality and Microbial Hazardsin food ( 50658 or Conference Registration, Room 129 georgia Center for http://www.gactr.uga.edu/conferences/2002/Aug/27/foodsci.phtml

New this Fall! Food Science and Technology Essentials Tuesdays 8/27-12/3 5:45-8:45 p.m. Cost: $775 This program will integrate the basics of food science/technology with updates on the novel preservation technologies to improve food safety and quality. This course will earn you 4.5 CEU credits. New this Fall! Microbial Hazards in Food: Assessment and Control Wednesdays 8/28-12/4 5:45-8:45 p.m. Cost: $775 This program will provide the necessary microbiological background for the development and implementation of HACCP programs. This course will earn you 4.5 CEU credits. For more information about course content contact: Dr. Lou Wicker Registration Register for these classes online Call either 1-800-884-1381 or (706) 542-2134 to register by telephone. Please mention you saw this web page. Download a registration form and FAX it to the number on the form or mail it to the address below. You need a copy of the free Adobe Acrobat Reader to view and print this application form.

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