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A simple, effective way to reduce livestock disease transmission is to get the people who work with the animals to clean their boots with a disinfectant footbath before they enter or leave a livestock area. Training and footbath placement are key.

Many people enjoy raising poultry but do not have the space for a home flock. One solution is a community farm where many people can work together to raise their poultry or other animals. Learn about special health and safety issues that may arise.

Genetically engineered (GE) food is produced from plants, animals, and microbes that have had their genetic code modified in some way, an approach that has yielded both benefits and consumer safety concerns. This publication answers some basic questions on the GE process and food safety.

Organic food rule on chlorine exposure can be confusing for growers and handlers. This publication explains the basics and points you toward more detailed information available online.

Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.

Most commercially produced tomatoes are wholesome and disease-free, but that result takes a lot of work. Here are some basic steps to remember.

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Water is used to irrigate, wash, and transport produce before and after harvest. This free publication tells how to keep that water clean and free of pathogens.

New handling and packaging techniques can help keep this disease-causing bacterium out of refrigerated and ready-to-eat foods.

Postharvest Chlorination: Basic Properties & Key Points for Effective Distribution. Chlorination of process water is one of the key elements of a properly managed postharvest sanitation program. When used in an overall safety management program, chlorination is effective, inexpensive, and may be used in operations of any size.

Government agencies have great power to improve public health through federal, state, and local policies. Many examples illustrate how government involvement can help protect or improve the public΄s health, including mandated car seats for children, child immunizations, smoking bans in public places, and high tobacco taxes. [ABSTRACT FROM AUTHOR]

Chapter 19 of the book "199 Internet-Based Businesses You Can Start With Less Than One Thousand Dollars: Secrets, Techniques, and Strategies Ordinary People Use Every Day to Make Millions" is presented. It focuses on Internet homemade food businesses which include homemade food store, homemade candy, and wedding cakes. It discusses the business overview, skills, tips, and sources of information on each business. It also a case study on CoffeeCakes.com and its president Sherry Comes.

In Japan, farm products of fruits and vegetables are sent to consumers by the supply chain that manufactures pass through distributors, processing suppliers and retailers traditionally. The wholesale markets are of particular importance for the supply chain of the farm products' distribution. Under such a situation, it is necessary for retailers to take the sale policy which can support demand changes of consumers. In such cases, when retailers make a decision, brokerages as a transaction partner wield a decision, brokerages as a transaction partner wield a very large influence over them. In this research, we focus on food retailers and brokerages problems, we formulate two-level programming problem maximizing both profits of a food retailer as an upper level decision maker and a brokerage as a lower level decision maker. And using an actual data, we derive a Stackelberg solution which is a reasonable solution in case that both decisions are made consecutively. Moreover we consider an order quantity and a purchase volume of each food maximizing both profits of a food retailer and a brokerage. [ABSTRACT FROM AUTHOR]

Chapter 6 of the book "Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers" by Irena Chalmers is presented. It focuses on the popularity of food history and culture with the people who are interested in social sciences. It relates that an understanding of the culinary history can enhance the experience of an adventurous traveler. Food historian Sandra Oliver says that food historians search literary texts and cookbooks for hints of daily diet and culinary customs.

Chapter 5 of the book "Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers" by Irena Chalmers is presented. It focuses on the potential significance of promotion and publicity in the food industry. It suggests the need for every business to have a marketing plan that may include hiring a public relations (PR) specialist, for making sure the endeavor becomes part of the public's consciousness.

Chapter 2 of the book "Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers" by Irena Chalmers is presented. It offers information concerning the aspects of retail jobs in the food business. It notes that the American Institute of Food Distribution has estimated more than 128, 000 retail food outlets nationwide, which include groceries, health-food stores and specialty food shops. Several responsibilities of the retailer are also outlined.

Chapter six of the book "Responsible Care: A New Strategy For Pollution Prevention and Waste Reduction Through Environmental Management" by Nicholas P. Cheremisinoff, Paul Rosenfeld and Anton R. Davletsin is presented. It explores the importance of technologies to be able to convert animal waste into a renewable source of energy in the U.S. It highlights the technologies used in the food and dairy industry in mitigating air pollution.

Chapter 8 of the book "The Corporate Assault on Youth: Commercialism, Exploitation and the End of Innocence," edited by Deron Boyles is presented. It analyzes the strategy of some companies from the food industry to market unhealthy foods to young people. The said companies reportedly use textbook covers, which they supply to schools for free, as a medium to market their products.

Chapter 3.7 of the book "Managing Business Risk: A Practical Guide to Protecting Your Business," 5th edition, is presented. The chapter focuses on the assessment of risk in the food sector in relation to product recall. It is said that the extent of how businesses respond to regulatory requirements and assess exposure to business loss is yet to be determined. It concludes that an effective crisis management plan in the face of a product recall should encompass issues such as traceability and recall planning as well as supplier management.

Membrane separation processes are based on the ability of semipermeable membranes of the appropriate physical and chemical nature to discriminate between molecules primarily on the basis of size and to a certain extent, on shape and chemical composition. A membrane΄s role is to act as a selective barrier, enriching certain components in a feed-stream, and depleting the others. One of the chief attractions of membrane technology is the low energy requirement compared to other food processing technologies. Since membrane processes are nonthermal and do not involve a change of phases, they are energy-efficient and do not change the nature of the foods during their process operation. This chapter presents the membrane process theory and case histories of various production applications in the food industry. Operational problems and recommended engineering solutions for membrane process optimization are presented and discussed. [ABSTRACT FROM AUTHOR]

An encyclopedia entry for "testing methods" is presented. The monitoring of potential bacterial contamination is an essential element of the food manufacturing industry. It entails the sampling of particular foods on a regular basis as part of a sampling programme, the growing of organisms from these samples under laboratory conditions and eventual assessment of the bacterial status of the samples. A number of physical, biological, immunological and biochemical testing techniques are used, including radiometry, microcalorimetry and phage typing.

An encyclopedia entry for "Prohibition Orders" is presented. It refers to any regulations under the Food Hygiene (England) Regulations 2006 which prohibit the use of any process or treatment in the preparation of food. It also makes a provision for the observance of hygienic conditions in carrying out of commercial operations with respect to food or food sources.

An encyclopedia entry about food safety risk assessment is presented. It refers to an identification of the hazards found in a food manufacturing, processing or catering operation. Food safety risk assessment is a five-stage process which includes identification of all the food safety hazards, measurement and evaluation of risks, establishment of measures to eliminate or reduce risks, and monitoring activities to make sure the control measures are followed.

An encyclopedia entry for food hazard is presented. It refers to any physical, chemical or biological contamination of food that could harm the consumer. Common hazards associated with food and food products include moulds in meat and meat products, ropiness in bread caused by a specific bacillus which produces a moist slimy mass in the bread, and bacterial contamination in seafoods.

Chapter 32 of the book "2007 ASHRAE Handbook: Heating, Ventilating, and Air-Conditioning Applications," Inch-Pound Edition, by the American Society of Heating, Refrigerating and Air Conditioning Engineers (ASHRAE) is presented. It discusses the direct use application and ground-source heat pumps of geothermal energy in the U.S. The importance of the geothermal energy in heating greenhouse and aquaculture facilities and in food processing is also explored.

Six Sigma is practiced by some service industries to indicate the effectiveness of DMAIC in improving the quality in this type of business. The application of Six Sigma along with other quality initiatives including Kaizen, TQM, ISO 9001 and Supply Chain Management in a food distribution SME needs to be studied thoroughly. The results of a questionnaire suggest that many of food distribution SMEs already carry out different works, projects or tasks associated with Six Sigma but are not aware of terminology or the potential impact of proper understanding and implementation. The intention is to analyse in much more detail the level of awareness within the management community and change agents in the food distribution industry and compare it with actual application of associated practices and works which are already being carried out. The results are important in the food distribution industry in developing clear management associations between Six Sigma and training, supervision and motivation. [ABSTRACT FROM AUTHOR]

This chapter traces the evolution of the agricultural economics literature on agrifood output markets over the past 50 years, emphasizing research approaches and policy issues. The analysis of agrifood systems encompasses the demand and supply side of output markets. The analysis in this chapter is set within the conceptual framework of how the agrifood economy develops during the agricultural and structural transformation. The related paths of development of policy and policy issues, and research themes and methods, are analyzed in parallel. The chapter examines the shift from broad and atomistic "commodity" markets to differentiated and more concentrated "product" markets over the half century. Spurred by massive retail sector foreign direct investment (FDI) to which was added competitive investments from domestic capital, a profound retail transformation has occurred in the past decade - the "supermarket revolution". This revolution has been the leading edge of globalization of domestic agrifood systems, not, as the literature currently emphasizes, opening to international trade. The chapter ends with a focus on the challenge for researchers in the next several decades, especially the need for new research methodologies that are suitable for understanding the role and influence of a small number of large-scale, multi-national firms, and for analyzing the impacts of the consolidation of the downstream segments of the agrifood system - the food industry - on upstream segments of the domestic agrifood systems, on rural development, and on trade. [ABSTRACT FROM AUTHOR]

Cleaning In Place (CIP), one of cleaning processes which is widely used in most food and beverage industrials, has been applied to clean raw materials and products remained in storage tanks, pipe lines and equipment because the CIP process provides reliable, fast and efficient cleaning without dismantling equipment. Although, the CIP cleaning process have been developed continuously to increase chemical and water saving, the real operations of these processes still have been considered as a large amount consumed water processes. This work studies process behaviors and optimizes to determine optimal draining ratio of the CIP cleaning chemicals in a dairy plant. To achieve these, mathematical models of the CIP process have been developed and data have been gathered from real plant. With these models, simulation study has been carried out to find out the dynamic behavior of the process with respect to the concentrations and contaminations in cleaning chemicals. The optimization problem has been formulated and solved using written programs based on MATLAB application program. [ABSTRACT FROM AUTHOR]