DOCSLIB.ORG

Wyoming Food Safety Rule 2012

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wyoming Food Safety Rule 2012 TABLE OF CONTENTS PURPOSE, VARIANCES, DEFINITIONS, DEMONSTRATION OF KNOWLEDGE, AND HEALTH STATUS Chapter 1 Section 1. Authority 1-1 Section 2. Wyoming Food Safety Rule 1-1 Section 3. Statement of Purpose 1-1 Section 4. Public Health Protection 1-1 Section 5. Variances of Modifications and Waivers 1-2 Section 6. Documentation of Proposed Variance and Justification 1-2 Section 7. Variance Requirements 1-2 Section 8. Applicability and Terms Defined 1-3 Section 9. Person In Charge Requirement 1-31 Section 10. Demonstration of Food Safety Knowledge 1-31 Section 11. Person in Charge, Duties 1-33 Section 12. Health Status of Food Employees and Applicants 1-35 Section 13. Exclusions and Restrictions of Food Employees 1-38 Section 14. Removal, Adjustment, or Retention of Exclusions and Restrictions of Food Employees 1-40 Section 15. Bed and Breakfast and Ranch Recreation Requirements 1-45 Section 16. State Meat and Poultry Inspection Program 1-45 REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION Chapter 2 Section 1. Prerequisite for Operation 2-1 Section 2. Submission and Contents of the License Application 2-1 Section 3. Qualifications and Responsibilities of Applicants 2-3 Section 4. Issuance of a License 2-3 Section 5. License Fees 2-4 Section 6. When Plans and Specifications Are Required 2-4 Section 7. Contents of the Plans and Specifications 2-5 Section 8. Approval of Plans and Specifications 2-5 Section 9. Pre-operational Inspections 2-6 Section 10. Application for Official Inspection, Granting Inspection, Official Numbers, Withdrawal of Inspection 2-6 Section 11. Denial of License Application, Notice 2-7 Section 12. Responsibilities of the License Holder 2-8 Section 13. Ceasing Operations and Reporting 2-10 Section 14. Resumption of Operations 2-10 i Section 15. Conditions Warranting Remedy 2-10 Section 16. Administrative Meetings 2-11 Section 17. Summary Suspension 2-12 Section 18. Revocation 2-13 Section 19. Hearings 2-14 Section 20. Service of Notices 2-14 Section 21. When Service is Effective 2-15 Section 22. Establishing Inspection Interval 2-15 Section 23. Performance and Risk-Based Inspections 2-16 Section 24. Access for Inspection 2-16 Section 25. Documenting Information and Observations 2-17 Section 26. Timely Correction for Critical Item Violations 2-18 Section 27. Verification and Documentation of Correction for Critical Item Violation 2-18 Section 28. Time Frame for Correction for Noncritical Violation 2-18 Section 29. Issuing Report and Obtaining Acknowledgment of Receipt 2-19 Section 30. Refusal to Sign Acknowledgment 2-19 Section 31. Public Information 2-19 Section 32. Examining, Sampling and Testing Food 2-19 FOOD CARE Chapter 3 Section 1. Compliance with Food Law 3-1 Section 2. Food in a Hermetically Sealed Container 3-2 Section 3. Wild Mushrooms 3-2 Section 4. Animals Slaughtered and Processed Under Inspection 3-2 Section 5. Rendering 3-4 Section 6. Additives 3-4 Section 7. Package Integrity 3-4 Section 8. Fluid Milk and Milk Products 3-4 Section 9. Fish 3-5 Section 10. Molluscan Shellfish 3-5 Section 11. Shucked Shellfish, Packaging and Identification 3-5 Section 12. Shellstock Identification 3-6 Section 13. Shellstock, Condition 3-7 Section 14. Molluscan Shellfish, Original Container 3-7 Section 15. Shellstock, Maintaining Identification 3-8 Section 16. Eggs 3-9 Section 17. Packaged and Unpackaged Food; Separation, Packaging, and Segregation 3-9 Section 18. Preventing Contamination when Tasting 3-10 Section 19. Temperature Requirements 3-11 Section 20. Protection from Unapproved Additives 3-11 ii Section 21. Food Contact with Equipment and Utensils 3-11 Section 22. Segregation and Location of Distressed Merchandise 3-12 Section 23. Miscellaneous Sources of Contamination 3-12 Section 24. Linens and Napkins, Use Limitation 3-12 Section 25. Food Storage, Allowable Areas 3-12 Section 26. Food Storage, Prohibited Areas 3-13 Section 27. Storage or Display of Food in Contact with Water or Ice 3-13 Section 28. Food Storage Containers, Identified with Common Name of Food 3-13 Section 29. Vended Potentially Hazardous Food, Original Container 3-14 Section 30. Cooling, Heating, and Holding Capacities 3-14 Section 31. Cooling Times and Temperatures 3-14 Section 32. Cooling Methods 3-14 Section 33. Frozen Food Storage 3-15 Section 34. Parasite Destruction in Fish 3-15 Section 35. Records, Creation and Retention for Freezing Fish 3-16 Section 36. Ice 3-17 Section 37. Ice Used as Exterior Coolant, Prohibited as Ingredient 3-17 Section 38. Food Preparation, Preventing Contamination 3-17 Section 39. Preventing Contamination from Hands 3-17 Section 40. Washing Fruits and Vegetables 3-17 Section 41. Raw Animal Foods, Heating Times and Temperatures 3-18 Section 42. Raw Animal Food, Microwave Cooking 3-21 Section 43. Plant Food Cooking for Hot Holding 3-21 Section 44. Non-Continuous Cooking of Raw Animal Foods 3-21 Section 45. Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes 3-22 Section 46. Reheating for Hot Holding 3-22 Section 47. Reheating for Immediate Service 3-23 Section 48. Food Temperature Measuring Devices 3-23 Section 49. Thawing Potentially Hazardous Foods 3-23 Section 50. Potentially Hazardous Food, Slacking 3-24 Section 51. Potentially Hazardous Food, Hot and Cold Holding 3-24 Section 52. Condiments, Protection 3-25 Section 53. Utensils, Consumer Self-Service 3-25 Section 54. Using Clean Tableware for Second Portions and Refills 3-25 Section 55. In-Use Utensils, Between-Use Storage 3-26 Section 56. Refilling Returnables 3-26 Section 57. Returned Food, Re-service or Sale 3-26 Section 58. Food Display Protection 3-27 Section 59. Consumer Self-Service Operations 3-27 Section 60. Ready-to-Eat, Potentially Hazardous Food, Date Marking 3-28 Section 61. Ready-to-Eat, Potentially Hazardous Food, Disposition 3-29 Section 62. Time as a Public Health Control 3-30 Section 63. Variance Requirement 3-31 Section 64. Reduced Oxygen Packaging without a variance, Criteria 3-32 Section 65. Standards of Identity 3-36 Section 66. Honestly Presented 3-36 iii Section 67. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens 3-36 Section 68. Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food 3-37 Section 69. Pasteurized Foods, Prohibited Re-Service, and Prohibited Food 3-37 Section 70. Extraction of Honey 3-39 Section 71. Pumping Honey 3-39 Section 72. Honey Grading 3-39 Section 73. Meat and Poultry Establishment Processing Requirements 3-40 Section 74. Tagging Food Products, “Wyoming Retained” 3-40 Section 75. Juice Treated 3-41 Section 76. Treating Juice 3-41 LABELING Chapter 4 Section 1. Labels 4-1 Section 2. Other Forms of Information 4-2 Section 3. Country of Origin Food Labeling; Requirements and Inspections 4-2 Section 4. Exemptions to Country of Origin Labeling 4-5 Section 5. Official Marks, Devices, Marking Products and Their Containers 4-5 Section 6. Specific Labeling Requirements for Inspected and Passed Meat and Poultry Products, Label Contents and Approval 4-7 Section 7. Ungraded Eggs 4-8 Section 8. Bottled Water Labeling Requirements 4-9 PERSONAL HYGIENE Chapter 5 Section 1. Employee Health 5-1 Section 2. Clean Condition 5-1 Section 3. Cleaning Procedure 5-1 Section 4. When To Wash 5-2 Section 5. Where To Wash 5-2 Section 6. Hand Antiseptics 5-2 Section 7. Gloves, Use Limitation 5-4 Section 8. Clothing 5-4 Section 9. Employee Practices 5-4 iv EQUIPMENT AND UTENSILS Chapter 6 Section 1. Equipment and Utensils, Design and Construction 6-1 Section 2. Lead in Ceramic, China, and Crystal Utensils; Use Limitation 6-1 Section 3. Copper, Use Limitation 6-1 Section 4. Galvanized Metal, Use Limitation 6-2 Section 5. Single-Service and Single-Use 6-2 Section 6. Wood, Plastic; Use Limitation 6-2 Section 7. Shells, Use Limitation 6-3 Section 8. Single-Service and Single-Use Articles, Use Limitation 6-3 Section 9. Single-Service and Single-Use Articles, Required Use 6-3 Section 10. Food Equipment, Certification and Classification 6-3 Section 11. Characteristics of Food Contact Surfaces 6-3 Section 12. Conditioning Device, Design 6-4 Section 13. Nonstick Coatings, Use Limitation 6-4 Section 14. Food-Contact Surfaces 6-4 Section 15. Cast Iron, Use Limitation 6-5 Section 16. "V" Threads, Use Limitation 6-5 Section 17. Hot Oil Filtering Equipment 6-5 Section 18. Molluscan Shellfish Tanks 6-5 Section 19. Can Openers 6-6 Section 20. Can Openers on Vending Machines 6-6 Section 21. Equipment Openings, Closures and Deflectors 6-6 Section 22. Vending Machine, Vending Stage Closure 6-7 Section 23. Vending Machines, Automatic Shutoff 6-7 Section 24. Vending Machine Doors and Openings 6-8 Section 25. Bearings and Gear Boxes, Leakproof 6-8 Section 26. Food-Contact Surface Lubricants 6-8 Section 27. Condenser Unit, Separation 6-8 Section 28. Dispensing Equipment, Protection of Equipment and Food 6-9 Section 29. Beverage Tubing, Separation 6-9 Section 30. Ice Units, Separation of Drains 6-9 Section 31. Warewashing Sinks and Drainboards, Self-Draining 6-9 Section 32. Equipment Compartments, Drainage 6-10 Section 33. CIP Equipment 6-10 Section 34. Vending Machines, Liquid Waste Products 6-10 Section 35. Temperature Measuring Devices 6-11 Section 36. Food Temperature Measuring Devices 6-11 Section 37. Temperature Measuring Devices, Ambient Air and Water 6-11 Section 38. Pressure Measuring Devices, Mechanical Warewashing Equipment 6-12 Section 39. Nonfood-Contact Surfaces 6-12 Section 40. Kick Plates, Removable 6-12 Section 41. Case Lot Handling Equipment, Movability 6-12 Section 42. Heating, Ventilating, Air Conditioning System Vents 6-12 v Section 43.
Load more

Recommended publications
  • COMMON QUESTIONS ABOUT EGGS by Jacquie Jacob and Tony Pescatore
    PUB NUMBER (if applicable) COMMON QUESTIONS ABOUT EGGS By Jacquie Jacob and Tony Pescatore Question: Since eggs contain cholesterol, should I avoid eating eggs? No. Eggs are an excellent source of easy to digest, high quality protein that can play an important role in the diet of most Americans. It is true that high blood cholesterol levels have been shown to aggravate heart problems, but research has also shown that the presence or absence of eggs in the diet of most Americans is not likely to in- crease blood cholesterol levels. Only a small minority of people cannot regulate blood cholesterol levels. These people need to avoid high-cholesterol foods. One large egg contains about 213 milligrams (mg) of cholesterol—all of which is found in the yolk. The American Medical Association (AMA) recommends that, as long as you are healthy, you should limit your dietary cholesterol intake to less than 300 mg a day. If you have cardiovascular disease, diabetes or high LDL (or "bad") cholesterol, you should limit your dietary cholesterol intake to less than 200 mg a day. Therefore, if you eat an egg on a given day, it's important to limit or avoid other sources of cholesterol for the rest of that day. If you like eggs but do not want the cholesterol it contains, use egg whites which do not contain cholesterol. You can also use cholesterol-free egg substitutes, which are made with egg whites. If you want to reduce cholesterol in a recipe that calls for eggs, use two egg whites or 1/4 cup cholesterol-free egg substitute in place of one whole egg.
    [Show full text]
  • Embryonated Duck ("Balut") Eggshell Aspiration in a One -Year -Old Boy
    Case Report Singapore Med J 2009; 50(5) : e170 Embryonated duck ("balut") eggshell aspiration in a one -year -old boy Lapeña J F Jr ABSTRACT A one -year-old boy with two months' chronic cough and dysphonia, unresponsive to therapy for pneumonia, had a radiopaque, wedge-shaped tracheal foreign body noted on anteroposterior, but not lateral radiographs, and he eventually became aphonic. Laryngoscopy yielded a subglottic embryonated duck eggshell. Foreign body aspiration should be considered in the presence of chronic cough. Radiopaque airway R foreign bodies may be metallic or calcific. The patient was fond of sucking soup from a partially - shelled embryonated duck egg. The last occasion occurred immediately before the onset of cough. The hard egg white of the same delicacy is a commonly -ingested oesophageal foreign body in the Philippines, but the preceding slurping of the Fig. I Frontal radiograph shows a radiopaque subglottic foreign body. amniotic fluid predisposes one to unusual eggshell aspiration. With the continuing global migration of overseas workers and their families, healthcare CASE REPORT providers with Asian and Southeast Asian Two months prior, a one -year-old boy began coughing, clients should consider such cultural practices in with hoarseness and loss of appetite after a few days. assessing symptoms suggestive of aerodigestive He was treated for pneumonia twice, with worsening foreign bodies. hoarseness and stridor evolving into an aphonic cry five days before admission. He was referred to us Keywords: "balut", embryonated duck egg, with the impression of a "tracheal metallic object" eggshell, foreign body aspiration, laryngotracheal on chest radiograph. Repeat radiographs confirmed a foreign body radiopaque, calcific, subglottic foreign body (Fig.
    [Show full text]
  • Nebraska Food Code
    Nebraska Food Code REQUIREMENTS FOR FOOD ESTABLISHMENTS IN NEBRASKA Including the FOOD CODE as adopted by reference pursuant to Nebraska Revised Statutes, section 81-2,257.01 and selected sections of the NEBRASKA PURE FOOD ACT Nebraska Revised Statutes, section 81-2,239, et seq. The Food Code is taken from the 2017 Recommendations of the United States Public Health Service, Food and Drug Administration. The sections taken from the Pure Food Act are designated by the numbers 81-2,272.01 to 81-2,292. ii Preface iii Contents PREVIOUS EDITIONS OF CODES ........................................................................................... iii INTRODUCTION PREFACE ........................................................................................................................ i CHAPTER 1 PURPOSE AND DEFINITIONS ...................................................................... 1 CHAPTER 2 MANAGEMENT AND PERSONNEL ............................................................ 29 CHAPTER 3 FOOD .......................................................................................................... 59 CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS .................................................. 113 CHAPTER 5 WATER, PLUMBING, AND WASTE ........................................................... 156 CHAPTER 6 PHYSICAL FACILITIES ............................................................................. 176 CHAPTER 7 POISONOUS OR TOXIC MATERIALS ...................................................... 193 CHAPTER 8 COMPLIANCE AND ENFORCEMENT
    [Show full text]
  • Curriculum Vitae John N. Sofos
    CURRICULUM VITAE JOHN N. SOFOS October, 2017 JOHN N. SOFOS CURRICULUM VITAE October, 2017 TABLE OF CONTENTS 1. Name, Current Position and Address Page 3 2. Educational Background Page 3 3. Professional Experience Page 3 4. Honors and Awards Page 3 5. Membership in Professional Organizations Page 4 6. Summary of Major Professional Contributions Page 5 7. Overview of Activities Page 5 8. Committee Service Page 11 9. Teaching Page 19 10. Graduate Students Page 19 11. Post-Doctoral Fellows/Visiting Scientists/Technicians/Research Associates Page 22 12. International Students/Scholars/Post-Docs/Visiting Scientists Page 23 13. Grants/Contracts/Donations Page 24 14. Additional Activities Page 30 15. List of Publications Page 47 A. Refereed Journal Articles Page 47 B. Books Page 69 C. Chapters in Books Page 69 D. Conference Proceedings Page 75 E. Invited Presentations Page 82 F. Published Abstracts and Miscellaneous Presentations Page 95 G. Bulletins Page 134 H. Popular Press Articles Page 138 I. Research Reports Page 139 J. Scientific Opinions Page 159 2 JOHN N. SOFOS CURRICULUM VITAE 1. Name, Current Position and Address: John N. Sofos, PhD University Distinguished Professor Emeritus Professor Emeritus Department of Animal Sciences Colorado State University Fort Collins, Colorado 80523-1171, USA Home: 1601 Sagewood Drive Fort Collins, Colorado 80525, USA Mobile Phone: + 1 970 217 2239 Home Phone: + 1 970 482 7417 Office Phone: + 1 970 491 7703 E-mail: [email protected] 2. Educational Background: B.S. Agriculture, Aristotle University of Thessaloniki, Greece, 1971 M.S. Animal Science (Meat Science), University of Minnesota, 1975 Ph.D.
    [Show full text]
  • The Authentic Balut: History, Culture, and Economy of a Philippine Food Icon Maria Carinnes P
    Alejandria et al. Journal of Ethnic Foods (2019) 6:16 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0020-8 ORIGINAL ARTICLE Open Access The authentic balut: history, culture, and economy of a Philippine food icon Maria Carinnes P. Alejandria1* , Tisha Isabelle M. De Vergara1 and Karla Patricia M. Colmenar2 Abstract The practice of making and eating fertilized duck eggs is a widely known practice in Asia. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18 days. However, criticisms against its authenticity and the unstable demand for balut in the market pose challenges to the development of the Philippine balut industry. Consequently, this research aims to trace the history of balut production and consumption in the Philippines by specifically looking into the following. First, it explores the factors that contribute to the discovery and patronage of balut. Second, it identifies the localities that popularized the balut industry. Third, this includes the key industries that started the large scale production of balut. Fourth, it discusses the local ways of balut-making practices in the country. Lastly, it also provides an account of the ways of balut consumption. Through content analysis of secondary data, this research argues that balut remains an authentic Filipino food despite shared patronage in several Asian countries through the localized meanings associated with its consumption, preparation, and distribution. Keywords: Authenticity, Balut, Consumption, Culture, Delicacy, Philippines Introduction “hairy egg,” as feathers are still visible when it is cooked. Balut is a popularly known Filipino delicacy made from In Vietnam, a similar food preparation is called as hot incubated duck eggs.
    [Show full text]
  • Design and Deliver Novel Meat Extract Concepts
    final report Project code: P.PSH.1165 Prepared by: Santanu Deb-Choudhury, Stephen Haines, Scott Knowles, Susanna Finlay-Smits, Paul Middlewood and Mark Loeffen AgResearch Limited, New Zealand Date published: 31st August 2019 PUBLISHED BY Meat and Livestock Australia Limited Locked Bag 1961 NORTH SYDNEY NSW 2059 Design and deliver novel meat extract concepts This project was co-funded by MLA Donor Company and AgResearch Ltd Strategic Science Investment fund (14485 - Added Value Foods). Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or in part of this publication is prohibited without prior written consent of MLA. P.PSH.1165 – Meat extract Executive summary We have investigated what is desirable and feasible for extracts from red meat and organs and designed a low fidelity minimum viable product (MVP) concept. Meat-derived flavours that stimulate the gustatory senses and evoke memories of home-cooked meals were identified as strongly desirable, especially with umami and kokumi taste enhancers, roasty overtones, a slightly sweeter taste profile and an enhanced feel of creaminess. To determine desirability, we explored the factors influencing the nutritional intake of older age New Zealanders as a model.
    [Show full text]
  • 318 Subpart A—General
    § 319.1 9 CFR Ch. III (1±1±98 Edition) Subpart GÐCooked Sausage Subpart PÐFats, Oils, Shortenings 319.180 Frankfurters, frank, furter, hotdog, 319.700 Margarine or oleomargarine. weiner, vienna, bologna, garlic bologna, 319.701 Mixed fat shortening. knockwurst, and similar products. 319.702 Lard, leaf lard. 319.181 Cheesefurters and similar products. 319.703 Rendered animal fat or mixture 319.182 Braunschweiger and liver sausage or thereof. liverwurst. Subpart QÐMeat Soups, Soup Mixes, Subpart H [Reserved] Broths, Stocks, Extracts Subpart IÐSemi-Dry Fermented Sausage 319.720 Meat extract. 319.721 Fluid extract of meat. [Reserved] Subpart RÐMeat Salads and Meat Spreads Subpart JÐDry Fermented Sausage [Reserved] 319.760 Deviled ham, deviled tongue, and similar products. Subpart KÐLuncheon Meat, Loaves and 319.761 Potted meat food product and dev- Jellied Products iled meat food product. 319.762 Ham spread, tongue spread, and 319.260 Luncheon meat. similar products. 319.261 Meat loaf. Subpart SÐMeat Baby Foods [Reserved] Subpart LÐMeat Specialties, Puddings and Nonspecific Loaves Subpart TÐDietetic Meat Foods [Reserved] 319.280 Scrapple. Subpart UÐMiscellaneous 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart MÐCanned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. 601±695; 7 CFR 2.17, 2.55. 319.300 Chili con carne. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.301 Chili con carne with beans. otherwise noted. 319.302 Hash. 319.303 Corned beef hash. 319.304 Meat stews. Subpart AÐGeneral 319.305 Tamales. 319.306 Spaghetti with meatballs and sauce, § 319.1 Labeling and preparation of spaghetti with meat and sauce, and simi- standardized products.
    [Show full text]
  • "Balut" and "Penoy", Boiled Incubated Fertilized and Unfertilized Duck Eggs
    日本調理科学会誌Vo1.40,No.4,231～238(2007)〔Article〕 Some fine aspects and historical background of "Balut" and "Penoy", boiled incubated fertilized and unfertilized duck eggs Norlita Sanceda Kumiko Ueda Julia Ibenez Emiko Suzuki Midori Kasai Keiko Hatae The historical background of "balut" and "penoy", boiled fertilized and unfertilized incubated duck eggs, respec- tively, was investigated and some chemical aspects of this egg product were studied. Samples were commercial boiled incubated fertilized ("balut") and unfertilized ("penoy") eggs from the Philippines and eggs purchased in Ja- pan and incubated in the university laboratory. Result of the search revealed that "balut" and "penoy" making is not native to the Philippines. Chinese traders and migrants have brought the idea of eating fertilized duck eggs to the Philippines around the 17th century. However, the knowledge and craft of balut-making has been localized by the "balut" makers (mangbabalut). To date, "balut" production has not been mechanized in favor of the traditional production by hand. The total FAA content of the incubated samples was higher than that of the non-incubated samples. Taurine significantly increased in both the unfertilized and fertilized samples, thus has a positive impact on the nutritive value of the product. It was observed that after boiling, a large amount of drip was present in the whole incubated fertilized eggs, less in the unfertilized and hardly any in the non-incubated ones. Key word : "Balut", "Penoy", incubated duck eggs, free amino acids Duck raising is a lucrative industry in the Philippines. Introduction Its important egg products, "balut" and "penoy" (boiled The food culture of different countries varies and fertilized and unfertilized incubated eggs) , respectively, should be respected as it is because it represents a part are known throughout the archipelago for their delicious of one's total culture.
    [Show full text]
  • "ORBIT" Screening System for Fresh Meat Spéciation
    17 -tactical modifications of the "ORBIT" screening system for fresh meat spéciation ¡¡ONES, S.Ü., PATTERSON, R.L.S. * KESTIN, S.C. aFRC Institute of Food Research - Bristol Laboratory, Langford, 8ristol, I3S18 7DY, UK -Introduction: As a result of recent, well publicised, meat adulteration problems, an increasing number of UK pr°cessors are now seeking simple, reliable and cost-effective means of identifying meat species in their bulk, ¡¡3w supplies. Although most reported cases have involved substitution of horse meat in frozen boneless boxed “e®f, accurate routine testing of raw processed material such as mechanically deboned meats (MDM) is also of Potential interest. The classical serological tests are currently favoured by many processors with quality Control facilities, ie. interfacial ring tests, Ouchterlony double diffusion or counter immunoelectrophoresis. ^°he are performed, however, in a way which can be properly standardised without reference to a complicated Protocol. Furthermore, because of variation in the responses of anti-species antisera, commercially available Products must be checked against a wide range of meat species for cross-reactivity and to establish sensitivity of ¡¡Alterant detection (eg. for ensuring the absence of horse meat in boxed beef). The introduction of one, simple pf,d universally agreed method is now required. Recent applications of enzyme-linked immunosorbent assay (ELISA) °r meat spéciation (Jones, 1985) are promising but depend on "super-specificity" of antibody reagents, as for Example, in the Checkmeat Kit (double-antibody sandwich ELISA, Patterson et al., 1984, 1985). However for routine ^nitoring this assay is expensive and considered still too complicated for unskilled users and also has a limited uelf-Hfe.
    [Show full text]
  • D Nährwert-Analysewaage Gebrauchsanweisung G Nutritional
    DS 61 D Nährwert-Analysewaage I Bilancia nutrizionale Gebrauchsanweisung Instruzioni per l’uso G Nutritional analysis scale T Besin değeri analizli terazi Instruction for Use Kullanma Talimatı F Balance d‘analyse des valeurs r Кухонные весы для nutritionnelles диетического питания Mode d’emploi Инструкция по применению E Báscula analizadora de valor Q Waga dietetyczna nutritivo Instrukcja obsługi Instrucciones para el uso Beurer GmbH • Söfl inger Str. 218 • 89077 Ulm, Germany Tel.: +49 (0)731 / 39 89 -144 • Fax: +49 (0)731 / 39 89 - 255 www.beurer-medical.de • Mail: [email protected] DEUTSCH Inhalt 2. Sicherheitshinweise 1. Zum Kennenlernen ............................................. 2 Bewahren Sie diese Gebrauchsanweisung auf und 2. Sicherheitshinweise ............................................2 machen Sie diese auch anderen Anwendern zugäng- 3. Gerätebeschreibung ........................................... 3 lich. 4. Inbetriebnahme .................................................. 3 5. Bedienung .......................................................... 3 WARNUNG 6. Eigene Lebensmittel-Codes programmieren ...... 4 • Beachten Sie, dass Sie keine Medikation (z. B. 7. Batterien wechseln ............................................. 4 Verabreichung von Insulin) vornehmen dürfen, 8. Aufbewahrung und Pflege .................................. 5 die ausschließlich von den Nährwertangaben der 9. Was tun bei Problemen? .................................... 5 Nährwert-Analysewaage ableiten. Überprüfen Sie 10. Technische Angaben .........................................
    [Show full text]
  • In Memoriam 577
    IN MEMORIAM 577 In memoriam Anica Lovren~i}-Sabolovi} BSc in Chemistry, MSc in Biotechnology (May 25, 1932 – April 28, 2013) In early morning hours of 28 April 2013 Anica Lovren~i}-Sabolovi}, MSc passed away in her family house in Koprivnica, the town where she spent most of her life, after long-term health problems and chronic diseases. Despite her sufferings, she struggled with her illness with great courage until the very end. She was born on 25 May 1932 in Koprivnica, a town in Podravina, the northwest region of Croatia. After com- pletion of high school education in Koprivnica Gymnasium in 1951, she began her graduate study in chemistry at the University of Zagreb, Croatia. She graduated on 24 June 1957 at the Department of Chemical Technology of the Faculty of Chemistry, Technology and Mining of the University of Zagreb, with the graduation thesis on the pre- paration of ready-to-cook canned vegetables (under mentorship of Mihajlo Mautner). She was among the first fellows (stipendiaries) of the food factory Podravka, based in Koprivnica, Croatia. Today, Podravka is among the leading companies of the southeastern, central and eastern Europe. Soon after graduation, Anica Lovren~i}-Sabolovi} started to work in Podravka on 1 July 1957. At that time mass production of instant soups had already been planned in Podravka. As the first graduated engineer in chemistry in Koprivnica and Podravka, Anica Lovren~i}-Sabolovi} joined the laboratory team led by Zlata Bartl, professor of chemistry. She was describing those days with the following words: 'At the beginning I did anything and everything, as there were only few of us working around.' According to the notes in her laboratory book, it can be learned that Anica Lovren~i}-Sabolovi} in less than two weeks after em- ployment got an assignment under the working title Preparation of vegetable soups.
    [Show full text]
  • A Chemical Study of the Water Extract of Meat
    WILLIAMS Chemical Study of the Water Extract of Meat »**• 5 , J^*—J* . fA fee Chemistry B. S. - v. * 1902 Of w * * * * * * * * * * I > f I * * * * f • " sfglf * * % % .* * * * * H* * f 1 * , , * * * ^ * * * * ^ * ^ ^ ' * * * > ^ + :«t ^ * * , * '/-l^^K' * * * * f ^^^^^^ ^ * * * * * " * * ** * * * * «* i * * * * * * ^ * ^ % ^ m e * * * * * W Criniung anb JTabor. f LIBRARY Illinois. | University of li CLASS. BOOK. volumi;. IBn i ^ Accession No. ' ** ' * S ! H 1 HE* Si * * * * * * * * * .* * * % * * * # * ^ y + ^^^8 1 4 * % * ^ ^ % •- ^ ^ ^» i| **** *** ** ^ * >f t- * + f 4 4* 4v 4k , *fk , • 4 / ^pk 4 s^^^^l^^fc^^lfe7 4 4 4 * * * * i^M^Kv^^r** 4 4» 4 4 * 4 4 ' * JmS^ % 4 * 4 * >ffe^j^|k Us 4 4 , 4* 4 4 4 * >f 4, * *** * || II ^ * * * ^l^i^i^ ^ f ^.4 4. * S^7^fe' * * 4 * 4 fc, 4*-. 4 4- 4 4 * @4 ^444 * 4 «f 4k ' % 4- 4 -4 ^4 ^flPfc ^K; *, 4. 4. 4» * 4 4 *. 4 4 4' 4*' 4* lpl^'4/. vf,:, ... % * 4* 4= 4* 4* 4. * 4 4 . 4- * 4 -4~4^^4%4>4* * * * **** 4 4 4 4 % " 4 4* 4- * * ^ 4 4 4 4 , 4 |^y^p^;>^ 4^.*,- ^,-.4, ,,4 -* ^ 4 4. * * ' * * % I t i 4 # 4- * 4 4 "4 4 * . * ^fV"'^ 1 * * * 4 4- * 4-: * 4* 4 4 % * 4* * * * * 4 4 4 4- . 4 4 * * * 4- 4 % 4 ,". ^H^jw I * 4 * * f * 4 4 4 4 * 4 ; * 4 4^ 4. <** 4,,. 4^ 4 4* 4. 4* 4 4* * 4* 4" ' * 4 * * 4 4. * 4 * * 4 4 * 4 ^ * ^ --4 4v -4 4-4 4 4-4^- % ? 4 4 + ^ 4 4-4 # -A % 4*. 4 4* 4* * . 4- 4 4 4 4 * 4 4'* ^ -4- ^ 4 * * + 4 ^ 4 4 * * *• * ^-^-^^ 4 % * *- * 4* * * ********* % % 4- 4^ 4 4^-^- * * + * ^ % % 4* ^ %^4-%^4.*4 ¥ % * * * * ; 4s '#4^ >|, 4^ 4, : -% * 4, * % 4*4 4^ 4 * 4 ^ 4 4 * 4k 4 4, 4.
    [Show full text]