DOCSLIB.ORG

Menu 2021 Spring | Summer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu 2021 Spring | Summer [ BREAKFAST ] Assorted Breakfast Pastry Platter Croissants, chocolate croissants, almond croissants, morning buns and cinnamon morning buns One size: $76 20 pastries House-Baked Muffins & Scones – Full Size Bran muffins and brown sugar millet muffins, along with Rick and Ann’s muffins and scones of the day; served with foil wrapped butter and jam packets small: $54 12 pieces large: $86 24 pieces House-Baked Muffins & Scones – Mini Size Same as above, but made tiny small: $62 28 pieces large: $95 50 pieces Menu 2021 Sweet Potato Biscuit Platter Little house-made sweet potato biscuits, split and filled with Spring | Summer your choice of: (one choice on a small; two choices on a large) ▪ vanilla cream cheese and toasted pecans ▪ chunky peanut butter and strawberry jam ~ Platters made to order just for you ~ small: $79 30 finger sandwiches large: $121 60 finger sandwiches Phone: 510-649-0869 Breakfast Biscuit Platter Fax: 510-649-8568 Little house-made cream biscuits split and filled with your choice of: (one choice on a small; two choices on a large) E-mail: [email protected] Website: www.anns-catering.com ▪ smoked ham and cheddar ▪ house-made turkey sausage patties and cheddar ▪ vegetarian breakfast sausage and white cheddar Ann’s Catering ▪ 2922 Domingo Avenue ▪ Berkeley, CA 94705 small: $79 30 finger sandwiches large: $121 60 finger sandwiches Chia Pudding (vegan) About Us Coconut milk with chia seeds lightly sweetened with maple syrup; topped with pineapple, blueberries and toasted coconut Ann’s Catering is in operation seven days a week. one size: $92 serves 10-15 guests Our office is staffed Monday through Saturday from 9:00 am to 5:00 pm. Orders must be placed by e-mail or fax. Yogurt with Fresh Bananas, Berries & Granola Receipt of your order will be acknowledged within the same Fresh sliced bananas, berries and granola arranged atop a bowl business day. Because everything we do is prepared just for of whole vanilla yogurt you, we require three days notice for pick-up orders, and small: $77 serves 10-15 guests more notice for delivery. It’s always wise to allow as much large: $118 serves 20-25 guests lead-time as possible. Some days we must stop taking Muesli with Yogurt & Fresh Fruit orders because we are up to capacity. A hearty mixture of toasted oats, almonds, pumpkin seeds, coconut, flax seeds and dried fruit mixed with whole yogurt and apples, topped with fresh fruit and drizzled with honey All of our food is prepared to order and is intended to be served at room temperature or slightly chilled. small: $77 serves 10-15 guests large: $118 serves 20-25 guests Prices and availability may vary with the season, and are always subject to change without notice. 1 [ BREAKFAST cont’d ] [ VEGETARIAN SALADS & SIDES ] Berkeley Bagel Platter Grilled Asparagus (vegan) Fresh organic bagels halved and served with shaved red onion, Tender asparagus spears are tossed with olive oil, a little lemon sliced tomatoes, cucumbers and capers, with your choice of juice, garlic, salt and pepper, then grilled two spreads: small: $54 4.5 lbs. plain cream cheese bacon-scallion cream cheese large: $88 9 lbs. honey-walnut cream cheese veggie cream cheese hummus (vegan) Beet Salad small: $59 24 halves Red beets, navel oranges, fennel, shallots, feta and toasted large: $100 48 halves hazelnuts tossed with citrus vinaigrette, mounded on baby (if you would like lox, add $24 for each pound) greens Brunch Platter small: $54 16 - ½ cup portions Fresh organic bagels halved and served with egg salad, lox, large: $88 32 - ½ cup portions bacon crumbles, herbed cream cheese, cucumber, tomato, onion, capers & fresh dill Roasted Cauliflower & Broccoli Salad (vegan) $130 serves 10-15 guests Oven roasted florets of broccoli & cauliflower with toasted pine nuts, tossed in a lemony caper dressing Frittatas Cut into small rectangles suitable for the fingers, in the small: $54 16 - ½ cup portions following combinations: large: $88 32 - ½ cup portions ▪ Spanish with red potatoes, onions, peppers and cheese Charred Corn Salad (vegan) small: $51 30 small slices With avocado, jalapenos, fresh lime juice, green onions, fresh large: $83 60 small slices garlic, cilantro and olive oil ▪ spinach with mushroom, green peppers and cheese small: $62 16 - ½ cup portions large: $105 32 - ½ cup portions small: $53 30 small slices large: $86 60 small slices Watermelon Cucumber Salad ▪ ham and cheddar with yukon gold potatoes, onions and Cubes of watermelon, cucumber, fresh mint, feta cheese, fresh herbs pistachios and red onion; served with a white balsamic dressing small: $53 30 small slices small: $55 16 - ½ cup portions large: $86 60 small slices large: $91 32 - ½ cup portions Chicken Apple Sausage Pinwheels Crunchy Cole Slaw Chicken apple sausage & puff pastry pinwheels; served with a Shredded red and green cabbage with carrots and green mustard- maple dipping sauce onion, tossed in a light wholegrain mustard-mayo dressing small: $53 30 pieces small: $48 16 - ½ cup portions large: $86 60 pieces large: $72 32 - ½ cup portions Fresh Fruit Salad (vegan) Kale, Apple and Fennel Slaw The freshest seasonal fruit cut into bite-size pieces In a toasted poppy seed and honey dressing small: $62 16 - ½ cup portions small: $52 16 - ½ cup portions large: $105 32 - ½ cup portions large: $86 32 - ½ cup portions Fresh Fruit Platter (vegan) Thai Peanut Slaw with Toasted Coconut (vegan) Pineapple, honey dew, cantaloupe, watermelon, kiwi, grapes Shredded cabbage, carrots, cucumber, peppers and onion and berries, cut into portions suitable for the fingers tossed with toasted coconut & mint, with a peanut dressing (dressing on the side) small: $65 60 pieces large: $108 120 pieces one size: $86 15 portions Whole Fruit Bowl (vegan) With Crispy Tofu Seasonal whole fruit one size: $101 15 portions $2.25 per person minimum order for 10 With Grilled Lemongrass Beef Fresh Berry Bowl (vegan) one size: $107 15 portions Sliced strawberries, blackberries, blueberries and raspberries one size: $95 16 - ½ cup portions 2 [ VEGETARIAN SALADS & SIDES cont’d ] [ VEGETARIAN SALADS & SIDES cont’d ] Supreme Veggie & Polenta Platter Springtime Rice Salad (vegan) A mix of grilled squash, roasted tomatoes, roasted carrots, Basmati rice with yellow & green squash, fresh peas, red mushrooms, grilled asparagus and toasted polenta diamonds onion, carrot, cherry tomatoes, radishes, fresh herbs and pine nuts in a white wine vinaigrette one size: $123 100 pieces small: $57 16 - ½ cup portions Classic Potato Salad large: $95 32 - ½ cup portions Yukon gold potatoes with green onions, sweet pickles and Forbidden Black Rice Salad (vegan) celery in a tangy mayo-buttermilk dressing Black rice salad with naval oranges, roasted pistachios, green small: $45 16 - ½ cup portions onion, dried cherries and a hint of jalapeno in a champagne large: $76 32 - ½ cup portions citrus vinaigrette small: $57 16 - ½ cup portions Club Med Salad large: $95 32 - ½ cup portions Penne pasta with parsley walnut pesto, Kalamata olives, sun- dried tomatoes and feta cheese Canellini Bean Salad (vegan) small: $55 16 - ½ cup portions Canellini beans with marinated artichokes, kalamata olives, large: $90 32 - ½ cup portions roasted red bell pepper, sun dried tomatoes, red onion and fresh basil in a white wine vinaigrette Garden Tortellini & Fresh Mozzarella Salad small: $57 16 - ½ cup portions Cheese tortellini with sweet cherry tomatoes, corn, fresh basil large: $95 32 - ½ cup portions and chunks of fresh mozzarella, dressed with fresh basil vinaigrette Tofu, Brown Rice & Bok Choy Salad (vegan) Short grain brown rice with grilled-marinated tofu, seared bok small: $69 16 - ½ cup portions choy, carrots and scallions in a light sesame ginger dressing large: $108 32 - ½ cup portions small: $57 16 - ½ cup portions Gemelli with Summer Squash Salad (vegan) large: $95 32 - ½ cup portions Gemelli pasta with zucchini, yellow squash, parsley, basil, Tandoori Roasted Vegetables over Couscous (vegan) toasted hazelnuts, lemon juice and lemon-infused olive oil Cauliflower, broccoli, eggplant, carrots, peppers, onions and small: $52 16 - ½ cup portions tomatoes roasted in tandoori spices; served over couscous and large: $86 32 - ½ cup portions topped with crispy chickpeas small: $70 16 - ½ cup portions Orzo with Roasted Vegetables Salad large: $109 32 - ½ cup portions Orzo pasta with roasted eggplant, red and yellow peppers, caramelized red onion, fresh basil, pine nuts and feta cheese in Quinoa Vegetable Salad (vegan) a fresh lemon vinaigrette With asparagus, red bell pepper, zucchini, squash, cherry tomato, shallots and parsley with a white wine vinaigrette small: $57 16 - ½ cup portions small: $53 16 - ½ cup portions large: $95 32 - ½ cup portions large: $88 32 - ½ cup portions Asian Vegetable & Noodle Salad [ SALADS w/ MEAT ] Asian noodles with sugar snap peas, cabbage, mushrooms and toasted sesame seeds in a garlic, ginger, sesame and rice Chinese Chicken Salad vinegar dressing With grilled chicken breast, napa cabbage, bean sprouts, small: $57 16 - ½ cup portions romaine, sugar snap peas, carrots, oranges, almonds and crispy won ton strips; comes with citrus, sesame and hoisin dressing large: $95 32 - ½ cup portions one size: $112 15 portions Thai Noodle Salad (vegan) Grilled Lemongrass Beef & Noodle Salad Capellini with carrots, red bell peppers, jalapenos, cucumber Rice stick noodles with sliced grilled flank steak, seedless and cilantro in a spicy Thai peanut dressing cucumbers, carrots, red onions, mint and cilantro, with a small: $57 16 - ½ cup portions
Load more

Recommended publications
  • Radiation Processing for Safe, Shelf-Stable and Ready-To-Eat Food
    IAEA-TECDOC-1337 Radiation processing for safe, shelf-stable and ready-to-eat food Proceedings of a final Research Co-ordination Meeting held in Montreal, Canada, 10–14 july 2000 January 2003 The originating Section of this publication in the IAEA was: Food and Environmental Protection Section International Atomic Energy Agency Wagramer Strasse 5 P.O. Box 100 A-1400 Vienna, Austria RADIATION PROCESSING FOR SAFE, SHELF-STABLE AND READY-TO-EAT FOOD IAEA, VIENNA, 2003 IAEA-TECDOC-1337 ISBN 92–0–100703–5 ISSN 1011–4289 © IAEA, 2003 Printed by the IAEA in Austria January 2003 FOREWORD The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food.
    [Show full text]
  • Trends in the Foodservice Industry : Convenience Foods John R
    Florida International University FIU Digital Commons FIU Electronic Theses and Dissertations University Graduate School 6-1979 Trends in the foodservice industry : convenience foods John R. Adams Florida International University DOI: 10.25148/etd.FI13101526 Follow this and additional works at: https://digitalcommons.fiu.edu/etd Part of the Hospitality Administration and Management Commons Recommended Citation Adams, John R., "Trends in the foodservice industry : convenience foods" (1979). FIU Electronic Theses and Dissertations. 1104. https://digitalcommons.fiu.edu/etd/1104 This work is brought to you for free and open access by the University Graduate School at FIU Digital Commons. It has been accepted for inclusion in FIU Electronic Theses and Dissertations by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. TRENDS IN THE FOODSERVICE INDUSTRY CONVENIENCE FOODS AN INDUSTRY PROJECT Presented to the Faculty of the Hotel School of Florida International University for the degree of Masters of Science in Hotel and Food Service Management by John R. Adams Jr. June, 1979 TABLE OF CONTENTS Page I. EVOLUTION OF CONVENIENCE FOODS . 1 II. DEVELOPMENT OF CONVENIENCE FOODS . 12 Product Development . 12 Making of a Menu . 16 Savings With Convenience Foods . 17 Kitchen Workers: New Types of Individuals. 18 Changes in Equipment . 19 Successful Planning for Convenience Foods Use. 20 Outling a Study Plan . 22 Sum Up . 24 III. INTRODUCTION OF A PRE-PREPARED FROZEN FOOD PROGRAM . 26 IV. GUIDELINES FOR SELECTING FOODS . 38 V. MAINTAINING AND PRESERVING CONVENIENCE FOODS . 40 Additives . 40 Starches . 43 Packaging . 44 Vacuum Packing . 45 Freezing . 46 Reconstitution . .. ..... 51 Microwave Oven Techniques .
    [Show full text]
  • STANDARD 3.2.2 Food Safety Practices and General Requirements
    STANDARD 3.2.2 FOOD SAFETY PRACTICES AND GENERAL REQUIREMENTS 14 STANDARD 3.2.2 FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA STANDARD 3.2.2 FOOD SAFETY PRACTICES AND GENERAL REQUIREMENTS Division 1 — Interpretation and application 1 Interpretation This clause includes definitions applicable to this standard only. Definitions that apply to more than one of the standards are specified within Standard 3.1.1. Standards 1.1.1 and 1.1.2 also provide definitions of terms used throughout the Code. 1 In this Standard, unless the contrary intention appears — STANDARD 3.2.2 STANDARD carrier of a foodborne disease does not include a person who is a carrier of 1 Staphylococcus aureus. The definition has been included to clarify that persons (including food handlers) who carry the foodborne pathogen Staphylococcus aureus are not considered to be carriers of a foodborne disease. This is because many healthy persons carry S. aureus as part of the normal microflora of the nose, throat, or skin (Stewart 2003). A ‘carrier of a foodborne disease’ is referred to in subclauses 14(1), 16(1) and 16(3). condition means an infected skin lesion or discharges from the ear, nose or eye. A food handler who has any discharge from the ear, nose or eye due to an infection (for example colds, flu and eye sties) or an allergy is considered to be suffering from a condition. Examples of an infected skin lesion include an infected skin sore, boil, acne, cut or abrasion. A person who is suffering from a condition may pose an additional risk of contaminating food with foodborne pathogens such as Staphylococcus aureus.
    [Show full text]
  • KG CFA Leeds University Lecture 3/12/12
    Quality Assurance of Chilled Foods Kaarin Goodburn MBE CSci MSc BSc (Hons) FIFST Chilled Food Association www.chilledfood.org University of Leeds 3 December 2012 Summary • What is Quality and Quality Assurance (QA)? • Design and Planning for QA of Chilled Foods • How is QA Implemented and Maintained? • Brief Overview of Regulations and Other Requirements • What are Chilled Foods? • The European Market for Chilled Foods • Why has the UK been Successful in the Production of Chilled Foods? • Industry Guidelines for Chilled Foods relating to QA • Key microbial hazards in relation to Chilled Foods • Thermal processing • Predictive modelling • Physical / Chemical Issues relating to Chilled Food Production • Auditing QA Systems for Chilled Food Production • QA on line Chilled Foods Quick Facts • Made in the UK • >95% (>99%?) retailer own label in the UK • Multicomponent, prepared • Hygiene/safety critical – Unpreserved apart from chilling – HACCP, traceability • Short shelf life – Just In Time (JIT) systems – Made on day of despatch to retailer • Seasonal raw materials • Year-round supply/production – Pan-global sources – Specified suppliers meeting UK standards – built-in traceability What is Quality? • All the features and characteristics of a product (or a service) that bears on its ability to satisfy stated or implied needs - Fitness for purpose - Safety - Customer satisfaction • Related closely to shelf life: – The period during which the product maintains its micro safety and sensory qualities at a specific storage temperature Why Assure Quality? • Essential in all Sectors of the Food Industry - Consumer Perceived Quality - Safety (Microbiological, Chemical, Physical) - Legality • Codes of Practice / Good Manufacturing Practice Guidelines – E.g. CFA, IFST • Control Systems and Recognised Standards - BRC, IFS, ISO, BSI, SALSA What is Quality Assurance? • A series of planned actions required to provide the customer with a product they expect • Proactive process - attempts to prevent errors ( i.e.
    [Show full text]
  • Small Plates- -Chilled Food- -Sandwiches- -Hot Foods- -Pastas- -Sides
    -SMALL PLATES- POTATO LEEK SOUP 7.5 FGF HUMMUS DIP 9 JUMBO LUMP CRAB MEAT HUMMUS || PITA CHIPS || FETA || VEGGIES BEEF & VEGETABLE SOUP 7.5 FGF POTATO CHIPS 10 BLACK BEANS CAKES 10.5 BÉCHAMEL || HOUSE MADE BBQ SAUCE BLUE CHEESE CRUMBLES SALSA || SOUR CREAM || SPICY MAYO -CHILLED FOOD- DAILY BISTRO SPECIAL (PICK 2 OF 3) 10.5 WEDGE BLT SALAD 9.5 SANDWICH OF THE DAY BACON || ICEBERG LETTUCE || TOMATO SMALL SALAD (MAISON, GREEK, OR CAESAR) BLUE CHEESE DRESSING SMALL SOUP (SOUP DU JOUR OR POTATO LEEK) FGF COBB 14 FGF SALAD MAISON 9 CHICKEN || BACON || HARD BOILED EGG AVOCADO BABY GREENS || SPICY PECANS || GRANNY SMITHS CHEDDAR CHEESE || TOMATO GOAT CHEESE || SESAME-BALSAMIC VINAIGRETTE BLUE CHEESE CRUMBLE || HOUSE MADE RANCH GREEK SALAD 9 FRIED GREEN TOMATOES & ROASTED RED PEPPER VINAIGRETTE CHILLED SHRIMP 13.5 CAESAR SALAD 8.5 GREENS || GOAT CHEESE HOUSE MADE CAESAR DRESSING HORSERADISH RANCH DRESSING -SANDWICHES- MUSHROOM SWISS BURGER 10.5 SHRIMP TACO 10 CHANTERELLE MUSHROOMS & ONIONS COLE SLAW || SPICY MAYO SWISS CHEESE CORNED BEEF ON RYE 10 BUFFALO CHICKEN SANDWICH 10 SWISS CHEESE BLUE CHEESE DRESSING || LETTUCE & TOMATO DÜSSELDORF SPICY BROWN MUSTARD FRENCH ROUND FRIED GROUPER SANDWICH 9 GOURMET GRILL 8.5 LETTUCE || TOMATO || REMOULADE HUMMUS || 3-CHEESES || SLICED TOMATO || PITA ADDY MELT 9.5 PORTABELLA SANDWICH 9.5 GRILLED TUNA MELT || CHEDDAR || MUSHROOMS SWISS || SPINACH || RED PEPPER VINAIGRETTE LETTUCE & TOMATO CLASSIC BLT SANDWICH 9 TRADITIONAL CHEESEBURGER 12 BACON || LETTUCE || TOMATO || TEXAS TOAST TRADITIONAL GARNISH || HAND
    [Show full text]
  • FSA VP MAP Draft
    Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods FINAL PROJECT REPORT JULY 2006 (Project B13006) M.W. Peck1, K.E. Goodburn2, R.P. Betts3, and S.C. Stringer1 (1Institute of Food Research, Norwich, UK; 2Food Safety and Technology Management Consultant; 3Campden & Chorleywood Food Research Association, Chipping Campden, UK) CONTENTS OF THE REPORT Part one – Executive Summary 1. Summary 2. Introduction 3. Production and sales of chilled VP/MAP foods 4. The position in the UK, other European countries and internationally with respect to guidance on control of non-proteolytic C. botulinum in chilled VP/MAP foods THERMAL PROCESSING HURDLES AND INTRINSIC FACTORS CHILLED TEMPERATURE SHELF LIFE 5. Chilled storage and handling of foods 6. Recent incidence of foodborne botulism 7. Summary of data on growth and toxin formation by non-proteolytic C. botulinum at ≤10°C SUMMARY OF DATA DISCUSSION OF THE DATA 8. Re-packing VP/MAP chilled foods during the 10 day shelf-life 9. Risk assessments 10. Conclusions Part two – Main text of the report Chapter one - Introduction Chapter two - Practice and Market: VP & MAP Equipment and Chilled Foods Sold in the UK and Overseas 2.1 Equipment for MAP and Vacuum Packaging 2.2 Overall chilled market structure 2.2.1 UK 2.2.2 Non-UK 2.3 Main chilled market segments using VP or MAP 2.4 Recommended generic shelf lives of chilled VP products 2.5 Recommended generic shelf lives and gas mixtures of chilled MAP products 2.6 UK sales of chilled MAP/VP/low oxygen foods 2.7 International
    [Show full text]
  • Metos Cook / Chill Production for 3 to 5 Days
    Metos Cook / Chill Production for 3 to 5 Days Cook Chill is not a new technology. It has Advantages of Cook Chill been around for decades. Its one of the most efficient ways to produce large quantities of ● State of the art hygiene control food. Because of its chilled state, and long ● Chilled food banks allow better inventory flow of outgoing food shelf life, chilled food is handled and trans- ● Production times are greatly reduced, ported easier. almost 50% in most cases ● Centralized production kitchens can feed many satellite sites We have seen wide spread improvements in ● Reduced foot print of kitchens due to high all areas of production equipment functions, volume equipment logistic capabilities, distribution and regener- ● Consistency and Quality increase to the end user. ation systems that get the food to the client. Think Proveno and Integrated Ice Bank. Traditional central kitchen Innovative Metos Cook/Chill kitchen saves space, time and human resources ● Fewer machines ● More ma chines 45 m2 26 m2 ● Less space ● More space ● Less time ● More people Equipment space Equipment space ● Reduced workload ● More time 1500 10 re qui re ment 1500 5 re qui re ment ● Increased pro duc tion Metos Cook/Chill Kettles are ideal for kitchens of any size. Increased production efficiency The same basic setup can handle anything from a few hun- for any size of kitchen with dred to several thousand meals a day. Metos Cook/Chill Kettles. You can base your production methods on a Cook & Chill or Cook & Serve a principle or a combination of the two. The Cook & Chill method often lets you reduce production days Increased production efficiency while keep ing the serving days the same.
    [Show full text]
  • Chilled Food Products
    CE-SUP-24-1 Chilled Food Products Members of the Chilled Food Association make over 7,000 chilled food products, these include; Fresh Pasta Sushi Chilled Pizza Chilled Soups Delicatessen Products (e.g. samosas) Chilled Sauces Prepared Vegetables Pies, Flans and Quiches Salad Sandwiches Dressed Salads Sandwich Fillings Dressings Desserts Dips Prepared Fruit What’s special about chilled food products? 1. Unpreserved - hygiene and safety is critical, assured by:- o HACCP from farm to fork o Traceability of raw materials o Temperature control 2. Short shelf life 3. Generally multicomponent, e.g. pizzas, sandwiches, ready meals, soups, salads 4. Prepared:- o Ready to eat o Ready to reheat o Ready to cook 5. Made to order:- o JIT (just in time) systems - short production runs o Often made on the day of delivery to retailers 6. Made of seasonal raw materials, but production is year-round so use pan-global sources meeting UK standards. 7. >95% retailer own label foods - manufacturers have exceptionally close partnerships with retailers Food Groups Food Group Body Needs What you get Bread, cereals, rice, This is the biggest food group, your body Carbohydrates, Vitamin B, pasta and noodles needs 5-9 servings from this group every calcium, iron, fibre day Vegetables and You need 4 or 5 servings every day Vitamins, Minerals, Legumes Carbohydrates, Fibre Fruit You need 2 or 3 servings per day Vitamins, Minerals, Carbohydrates, Fibre Dairy (milk, yoghurt You need 2 to 4 servings per day Calcium, Protein, Vitamins and cheese) Meat, poultry, fish, Important to keep you healthy but you Protein, Iron, Vitamins and beans, eggs, nuts and require the least amount from this Minerals legume group, half to 2 portions per week.
    [Show full text]
  • Chilled Foods a Comprehensive Guide
    Chilled foods A comprehensive guide Second edition Edited by Mike Stringer and Colin Dennis Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North and South America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First edition 1992, Ellis Horwood Ltd Second edition 2000, Woodhead Publishing Limited and CRC Press LLC ß 2000, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe.
    [Show full text]
  • A Consumer Guide to Food Quality & Safe Handling
    S upermarkets stock an amazing array of fresh, frozen and prepared foods. After selecting these perishable food items, it’s up to you to take care A Consumer Guide to Food Quality & Safe Handling of them properly. The Food Keeper is designed to help you shop for groceries and handle food products carefully, and safely, from the store to the table. • Begin your grocery shopping by selecting shelf-stable items such as canned goods, www.fightbac.org chips and soft drinks. Make sure the containers are intact. Cans should not be bulging, leaking or dented on the seam or rim. Lids must be secure. Plastic or paper packaging shouldn’t be torn. Developed by • Select refrigerated and frozen foods and hot Food Marketing Institute deli items last – right before checkout. 655 15th Street, NW, Suite 700 • Don’t choose meat, fish, poultry or dairy Washington, DC 20005 products that feel warm to the touch or have (202) 452-8444 a damaged or torn package. If a package Web site: www.fmi.org/consumer begins to leak, wrap it in plastic bags. • Choose only pasteurized dairy products and with refrigerated eggs that are not cracked or Cornell University dirty. Institute of Food Science • Check “sell-by” and “use-by” dates on Cornell Cooperative Extension packages. (607) 255-3262 Web site: http://foodscience.cals.cornell.edu/ Once you purchase food, take it directly home. If this is not possible, keep a cooler in the car to transport cold perishable items. Immediately Call USDA’s Meat and Poultry Hotline toll free at: put perishables into the refrigerator or freezer.
    [Show full text]
  • ECFF Recommendations December 2006
    RECOMMENDATIONS FOR THE PRODUCTION OF PREPACKAGED CHILLED FOOD ECFF Recommendations December 2006 TABLE of CONTENTS PART 1: PRODUCT AND PROCESS DESIGN OF CHILLED FOOD Section 1.1 Main hazards 8 Section 1.2 Control measures 11 Section 1.3. Shelf life 18 PART 2 CLASSIFICATION OF HYGIENE AREAS Section 2.1. General hygiene requirements 22 Section 2.2. Table defining hygiene area requirements 24 PART 3 ADDITIONAL OBLIGATIONS Section 3.1. Raw materials and supplier control 43 Section 3.2. HACCP 45 Section 3.3. Monitoring, verification and documentation 54 Section 3.4. Traceability 61 Section 3.5. Recall 63 APPENDICES Appendix A Definitions and abbreviations 68 Appendix B Case studies using decision tree route to determine minimum status 74 required Appendix C Air quality 85 Appendix D Selected reading and other relevant guidelines / codes of practice 88 Appendix E ECFF aims and membership 91 Page 2 ECFF seeks to ensure that information and guidance it provides are correct but accepts no liability in respect thereof. Such information and guidance are not substitutes for specific legal or other professional advice. ECFF Recommendations December 2006 INTRODUCTION Chilled foods include a vast range of food products, such as ready-to-eat salads and sandwiches, ready-to-heat meals, pastas and sauces, pizza, desserts, soups, sauces, dressings and doughs. These foods may include both raw and heat-processed ingredients. Further heat processing may or may not be used during the manufacturing process and by the consumer. For these reasons, chilled foods depend on refrigeration as the primary means of preservation. It is recommended that chilled food manufacturers aim to achieve <5ºC in storage and distribution facilities controlled by them.
    [Show full text]
  • New Directions in Global Food Markets
    United States Department of Agriculture Economic Research Service New Directions in Agriculture Information Bulletin Global Food Markets Number 794 February 2005 Anita Regmi and Mark Gehlhar, editors Electronic Report da.gov .us rs .e w Visit Our Website To Learn More! w Want to learn more about global food markets? w Visit our website at www.ers.usda.gov. You can also find additional information about ERS publications, databases, and other products at our website. National Agricultural Library Cataloging Record: New directions in global food markets. (Agriculture information bulletin ; no. 794) 1. Food industry and trade. 2. Globalization. 3. International trade. I. Regmi, Anita. II. Gehlhar, Mark J. III. United States. Dept. of Agriculture. Economic Research Service. IV. Title. HD9000.5 The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Ave., SW, Washington, DC 20250-9410, or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. Electronic Report from the Economic Research Service United States Department www.ers.usda.gov of Agriculture Agriculture Information Bulletin Number 794 New Directions in Global February 2005 Food Markets Anita Regmi and Mark Gehlhar, editors Abstract Although consumer diets are being upgraded globally, food purchase patterns vary across countries based on income levels.
    [Show full text]