Guide to Food Labelling and Advertising
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Food Allergen Management in Foodservice – a Best Practice Guideline
national allergy strategy Food Allergen Management in Foodservice A BEST PRACTICE GUIDELINE Developed by Statewide Foodservices Qld. Health This work is licensed under a Creative Commons Attribution Non-Commercial V4.0 International licence. To view a copy of this Block 7 Level 7 Royal Brisbane & Women’s Hospital, licence, visit https://creativecommons.org/licenses/by-nc/4.0/deed.en Butterfield St., Herston Qld 4029 You are free to copy, communicate and adapt the work for non- Ph. (07) 3646 2288 commercial purposes, as long as you attribute the State of Queensland (Queensland Health) and comply with the licence terms. [email protected] For copyright permissions beyond the scope of this licence contact: Intellectual Property Officer, Queensland Health, © State of Queensland (Queensland Health) 2018 email [email protected], phone (07) 3708 5069. PAGE 1 FOOD ALLERGEN MANAGEMENT IN FOODSERVICE – A BEST PRACTICE GUIDELINE Background Standards Added Sulphites in concentrations of 10 mg/kg or more In managing food allergies in health care foodservices there Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridised strains are overarching practices that are required as per the Food Crustacea and their products Standards Code (FSANZ) that will inform and support the Egg and egg products process of identifying, assessing, managing and auditing Fish and fish products, except for isinglass derived from swim bladders and the risk of food allergies in the food service. used as a clarifying agent in beer and wine Milk and milk products Peanuts and peanut products These include – Food Standards Australia & New Zealand (Chapter 1 – Food Allergen Labelling - A food allergy occurs when a person’s immune system Sesame seeds and sesame seed products reacts to allergens that are harmless to other people. -
Retitling, Cultural Appropriation, and Aboriginal Title
1 Retitling, Cultural Appropriation, and Aboriginal Title by Michel-Antoine Xhignesse Capilano University [email protected] This is a penultimate draft. Please cite the final version: Xhignesse, Michel-Antoine (2021). Retitling, Cultural Appropriation, and Aboriginal Title. British Journal of Aesthetics 61 (3) :317-333. Abstract: In 2018, the Art Gallery of Ontario retitled a painting by Emily Carr which contained an offensive word. Controversy ensued, with some arguing that unsanctioned changes to a work’s title infringe upon artists’ moral and free speech rights. Others argued that such a change serves to whitewash legacies of racism and cultural genocide. In this paper, I show that these concerns are unfounded. The first concern is not supported by law or the history of our titling practices; and the second concern misses the mark by ignoring the gallery’s substantial efforts to avoid just such an outcome. Picking up on a suggestion from Loretta Todd, I argue that we can use Aboriginal Title as a model for thinking about the harms perpetuated by cultural appropriation, and the practices we should adopt to mitigate them. 2 Retitling, Cultural Appropriation, and Aboriginal Title 1. Introduction In 2018, the Art Gallery of Ontario (AGO) retitled a painting by Emily Carr: formerly known as The Indian Church (1929), it is now called Church at Yuquot Village.1 The move sparked controversy nationwide: some worried that changing a work’s artist-given title changes its associated work, and that such unsanctioned changes to a work infringe upon artists’ moral rights; others worried that the change papered over Canada’s shameful history of Indigenous-Crown (and -settler) relations, including the state’s legacy of cultural genocide. -
Legislative Council
D R A F T 立法會 Legislative Council LC Paper No. CB(2) 2559/02-03(05) Ref : CB2/PL/FE Report of the Panel on Food Safety and Environmental Hygiene for submission to the Legislative Council Purpose 1. This report gives an account of the work of the Panel on Food Safety and Environmental Hygiene from July 2002 to June 2003. It will be tabled at the meeting of the Legislative Council on 2 July 2003 in accordance with Rule 77(14) of the Rules of Procedure of the Legislative Council. The Panel 2. The Panel was formed by a resolution passed by the Council on 20 December 2000, as amended on 9 October 2002, for the purpose of monitoring and examining Government policies and issues of public concern relating to food safety, environmental hygiene and agriculture and fisheries. The terms of reference of the Panel are in Appendix I. 3. Hon Fred LI Wah-ming and Hon Tommy CHEUNG Yu-yan were elected Chairman and Deputy Chairman of the Panel respectively. The membership list of the Panel is in Appendix II. Major work Avian influenza 4. The Panel had been closely monitoring the surveillance system and the enhanced hygiene measures to reduce recurrence of avian influenza following the three outbreaks in Hong Kong in December 1997, May 2001 and February 2002. As an Investigation Team was appointed by the Administration to investigate the causes of the last outbreak in February 2002, the Panel had held further discussions with the Administration on the investigation findings and recommendations to control avian influenza. -
Outline What Are What Are Processing a Processing Aids?
The Issue of Undeclared Ingredients in Halal ﻗﺿﻳﺔ اﻟﻣﻛوﻧﺎت ﻏﻳر اﻟﻣﻌﻠﻧﺔ ﻓﻲ اﻷﻏذﻳﺔ ا ﻟ ﻣ ﺟ ﻬ زة اﻟﺣﻼﻝ؟ Food Processing اﻟﺗرﻛﻳز ﻋﻠﻰ ﻣﻌﺎﻟﺟﺎت اﻟﺗﺻﻧﻳﻌﻳﺔ A Focus on Processing Aids أ.د. ﻣﻳﺎن ﻣﺣﻣد ﻧدﻳم رﻳﺎض .Mian N. Riaz, Ph.D ﻣدﻳر أﺑﺣﺎث اﻟﺑروﺗﻳن، ﺟﺎﻣﻌﺔ ﺗﻛﺳﺎس أﻳﻪ أﻧد أم، ﺗﺎﻣو، اﻟوﻻﻳﺎت Food Protein R&D Center; Texas A&M University اﻟﻣﺗﺣدة اﻷﻣرﻳﻛﻳﺔ College Station, Texas USA ورشة الحﻻل اﻷولى First Halal Workshop 11 مايو May, 2014 2014 11 معھد الكويت لﻷبحاث العلمية Kuwait Institute for Scientific دولة الكويت Research, State of Kuwait Outline What are Processing AAids?ids? Processing aids and Hidden Ingredients Processing aids and Hidden Ingredients What are processing aids?aids? Processing aids are substances that are approved by both the Sources of processing aidsaids Food and Drug Administration Why use processing aids and hidden (FDA) and the U.S. Department ingredients? of Agriculture (USDA) Are All hidden ingredients are Halal? They are used in the production Examples of hidden ingredients of a variety of foods – meat, Control of Halal food processing aid poultry, produce, etc., and are and hidden ingredients not present in any significant amount in the finished product What are Processing Aids? What are Processing aids? Processing Aids and Hidden Ingredients Processing Aids and Hidden Ingredients The use of food Both the FDA and USDA recognize three situations in which a processing aid has manufacturing substance is deemed to be a processing aid: become more prominent in recent 11.. When substances are added to a food during processing years, due to the but subsequently removed before the food reaches its finished increased production form (example activated charcoals which filter out impurities) of prepared, processed, and convenience foods What are Processing aids? What are Processing aids? Processing Aids and Hidden Ingredients Processing Aids and Hidden Ingredients 2. -
Study on Different Types of Environmental Labelling (ISO Type II and III Labels): Proposal for an Environmental Labelling Strategy
FINAL REPORT DG Environment, European Commission Study on different types of Environmental Labelling (ISO Type II and III Labels): Proposal for an Environmental Labelling Strategy September 2000 Prepared by: Charles Allison & Anthea Carter This report has been prepared by Environmental Resources Management the trading name of Environmental Resources Management Limited, with all reasonable skill, care and diligence within the terms of the Contract with the client, incorporating our General Terms and Conditions of Business and taking account of the resources devoted to it by agreement with the client. We disclaim any responsibility to the client and others in respect of any matters outside the scope of the above. This report is confidential to the client and we accept no responsibility of whatsoever nature to third parties to whom this report, or any part thereof, is made known. Any such party relies on the report at their own risk. Environmental Resources Management Eaton House, Wallbrook Court, North Hinksey Lane Oxford OX2 0QS Telephone 01865 384800 Facsimile 01865 384848 Email [email protected] http://www.ermuk.com EXECUTIVE SUMMARY ERM was contracted by the Eco-labelling unit of DG Environment at the European Commission to undertake a Study on Different Types of Environmental Labelling (ISO Type II and III labels): Proposal for an Environmental Labelling Strategy. The Terms of Reference for the study are provided in Annex A. AIMS AND OBJECTIVES Within the context of the background described above, the aim of the study is to examine the role of ISO Type II and III environmental labels at EU level in order to formulate potential options for a European Environmental Labelling Strategy. -
Influence of Marination with Aromatic Herbs and Cold Pressed Oils On
foods Article Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat 1 2, 2 2 2 Vasile-Gheorghe Vi¸san , Maria Simona Chi¸s * , Adriana Păucean , Vlad Mures, an , Andreea Pus, cas, , 2 3 4 2 1 Laura Stan , Dan Cristian Vodnar , Francisc Vasile Dulf , Dorin T, ibulcă , Bogdan Alin Vlaic , Iulian Eugen Rusu 2, Csaba Balasz Kadar 2 and Augustin Vlaic 1 1 Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănă¸sturStreet, 400372 Cluj-Napoca, Romania; [email protected] (V.-G.V.); [email protected] (B.A.V.); [email protected] (A.V.) 2 Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănă¸sturStreet, 400372 Cluj-Napoca, Romania; [email protected] (A.P.); [email protected] (V.M.); [email protected] (A.P.); [email protected] (L.S.); [email protected] (D.T, .); [email protected] (I.E.R.); [email protected] (C.B.K.) 3 Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăs, tur Street, 400372 Cluj-Napoca, Romania; [email protected] 4 Department of Environmental and Plant Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănă¸sturStreet, 400372 Cluj-Napoca, Romania; [email protected] Citation: Vi¸san,V.-G.; Chi¸s,M.S.; * Correspondence: [email protected]; Tel.: +40-264-596384 P˘aucean,A.; Mures, an, V.; Pus, cas, , A.; Stan, L.; Vodnar, D.C.; Dulf, F.V.; Abstract: Beef aging is one of the most common methods used for improving its qualities. -
The Food Wars Thesis
.CHAPTER 1 THE FOOD WARS THESIS 'Ifyouknow before you look, you cannot see for knowing.' Sir Terry Frost RA (British artist 1915-2003) CORE ARGUMENTS Different visions for the future of food are shaping the potential for how food will be produced and marketed. Inevitably, there will be policy choices - for the state, the corporate sector and civil society. Human and environ mental health needs to be at the heart of these choices. Three broad conceptual frameworks or 'paradigms' pro pose the way forward for food policy, the food economy and health itself. All make claims to raise production and to deliver health benefits through food. The challenge for policy-makers is how to sift through the evidence and to give a fair hearing to a range of choices. This process is sometimes difficult because the relationship betweenevid ence and policy is not what it seems. The world of food is on the cusp of a far-reaching transition. INTRODUCTION The world is producingmore food than ever to feed more mouths than ever,' For the better off there are more food and beverage product choices than it is possible to imagine - globally 25,000 products in the average supermarket and more than 20,000 new packaged foods and beverages in 2002 alone.? Yet for many people there is a general feeling of unease and mistrust about the 12 FOOD WARS future of our food supply. Food and problems associated with producing and consuming food generate political and policy crises and are regular fodder for media coverage. In addition, along with the food production successes of the past 40 years in reducing famine, hunger continues hand in hand with excess. -
Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh
Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age. -
Noms Et Déplacements Étude De L'espace-Temps Dans Les Romans Autochtones, Canadiens Et Québécois Du Xxie Siècle Zishad La
Noms et déplacements Étude de l’espace-temps dans les romans autochtones, canadiens et québécois du XXIe siècle Zishad Lak Thèse soumise à la Faculté des arts dans le cadre des exigences du programme de doctorat en lettres françaises et en études canadiennes Département de français Faculté des arts Université d’Ottawa © Zishad Lak, Ottawa, Canada, 2020 REMERCIEMENTS Je tiens à remercier mon directeur de thèse, M. Patrick Imbert qui m’a offert la liberté absolue d’aborder des sujets qui ne croisent pas toujours son domaine de recherche et des points de vue qui ne sont pas toujours les siens. Merci à mes chers grands-parents Hosseinali Yousefi et Zahra Esmaili, à ma mère Manijeh Yousefi, à ma sœur Gelareh Lak, à Nora, à Mohammad et Manouchehr Yousefi, à Kimia, à Kiarash et à Mojgan Fazeli, des gens qui m’ont appris à mieux aimer. Je suis devenue deux fois mère pendant ce parcours et je suis redevable à mes chéri.e.s Nikan et Emiliana Lak-McArthur pour tout ce qu’il et elle m’offrent tous les jours. Je vous aime! Je suis aussi redevable à mon ami précieux Pierre-Luc Landry, qui m’inspire, m’encourage et m’envoie de la musique quotidiennement. Je t’aime. Et finalement, mon compagnon Andrew McArthur m’a soutenue de mille façons différentes, en m’offrant des chips, des conseils, du temps, de l’écoute et surtout de l’amour. Nous continuons à nous métamorphoser ensemble. ii À Andrew À Nikan À Emiliana Et à la mémoire de mon grand-père iii RÉSUMÉ Le colonialisme européen depuis des siècles passe par l’établissement d’une temporalité dominante et hégémonique. -
A Glossary of Mississippi Valley French, 1673-1850 (Price, $1.50) by John Francis Mcdermott
rtlSTpRjC^y, SUkxm tifirVB^SITY OF uimm: A Glossary OF Mississippi Valley French 1673-1850 BY JOHN FRANCIS McDERMOTT WASHINGTON UNIVERSITY STUDIES -NEW SERIES LANGUAGE AND LITERATURE — No. 12 DECEMBER, 1941 Washington University George R. Throop, Ph.D., LL.D., Bridge Chancellor Walter E. McCourt, A.M., Assistant Chancellor The College of Liberal Arts Frank M. Webster, Ph.B., Acting Dean The School of Engineering Alexander S. Langsdorf, M.M.E., Dean Tlie School of Architecture Alexander S. Langsdorf, M.M.E., Dean The School of Business and Public Administration William H. Stead, Ph.D., Dean Tlie Henry Shaw School of Botany George T. Moore, Ph.D., Director The School of Graduate Studies Richard F. Jones, Ph.D., Acting Dean The School of Law Joseph A. McClain, Jr., A.B., LL.B., J.S.D., LL.D., Dean The School of Medicine Philip A. Shaffer, Ph.D., Dean The School of Dentistry Benno E. Lischer, D.M.D., Dean The School of Nursing Louise Knapp, A.M., Director The School of Fine Arts Kenneth E. Hudson, B.F.A., Director University College William G. Bowling, A.M., Dean The Summer School Frank L. Wright, A.M., Ed.D., Director Mary Institute, a preparatory school for girls, located at Ladue and Warson Roads, is also conducted under the charter of the University. A GLOSSARY of MISSISSIPPI VALLEY FRENCH 1673-1850 A GLOSSARY of MISSISSIPPI VALLEY FRENCH 1673-1850 By JOHN FRANCIS McDERMOTT ASSISTANT PROFESSOR OF ENGLISH WASHINGTON UNIVERSITY WASHINGTON UNIVERSITY STUDIES—NEW SERIES Language and Literature—No. 12 St. Louis, 1941 Copyright 1941 by Washington University St. -
Methodologies for Processing Plant Material Into Acceptable Food on a Small Scale- Phase II
NASAContractorReport177647 Methodologies for Processing Plant Material into Acceptable Food on a Small Scale- Phase II Thomas R. Parks, John N. Bindon, Anthony J. G. Bowles, Peter Golbitz, Rauno A. Lampi, and Robert F. Marquardt Food and AgroSystems, Inc. 1289 Mandarin Dr. Sunnyvale, CA 94087 Prepared for Ames Research Center CONTRACT NAS2-13404 September 1994 National Aeronautics and Space Administration Ames Research Center Moffett Field, California 94035-1000 This report represents the efforts of many, not only principal authors. Food and AgrosSystems sincerely appreciates and wants to acknowledge the valuable contributions made by the following: Mr. Kenneth Carlson Mr. Dan Casper Mr. Fred Coury Dr. Robert Decareau Mr. E. Ray Pariser EXECUTIVE SUMMARY i. Food processing is a technically feasible, effective part of manned space systems. Equipment suitable for processing food on a small scale, under zero-/micro-gravity conditions, have been developed and evaluated on a laboratory prototype scale. 2. Preliminary estimates indicate that while most nutrients can be met by the four crops studied in Phase II, it may be neces- sary to include an additional crop, such as Canola, which has about 2.5 times as much oil content as soy, to aid in meeting dietary fat requirements. 3. Daily planting/harvesting regimens increase personnel invol- vement, but reduce quantities of material to be processed, storage requirements, equipment sizing, energy require- ment (present estimates indicate a possible maximum in- dividual motor peak load of about 2 HP), and opportunities for automation. 4. Use of stable intermediate food products and food processing are compatible with both plant growth and preprepared food systems. -
About Nordic Swan Ecolabelled
About Nordic Swan Ecolabelled Packaging for Liquid Foods Version 1.4 Background to Nordic Swan Ecolabelling 17 December 2020 Contents About Nordic Swan Ecolabelled 1 1 Summary 3 2 Basic facts about the criteria 3 3 The Nordic market 5 4 Other labels 7 5 The criteria development process 12 6 Food packaging and sustainable development 13 6.1 RPS analysis 13 6.2 Material in the product group 20 7 Justification of the requirements 24 7.1 Product group definition 24 7.2 Overall requirement areas 25 7.3 Requirements of Nordic Swan Ecolabelled packaging 28 7.4 Requirements of constituent substances 45 7.5 Requirements of chemical products and constituent substances 56 7.6 Quality and regulatory requirements 70 7.7 Processing tools 71 7.8 Areas that are not subject to requirements 71 8 Terms and definitions 74 103 Packaging for Liquid Foods, version 1.4, 17 December 2020 This document is a translation of an original in Swedish. In case of dispute, the original document should be taken as authoritative Addresses In 1989, the Nordic Council of Ministers decided to introduce a voluntary official ecolabel, the Swan. The following organisations/companies are responsible for the official "Swan" Nordic Ecolabel on behalf of their own country’s government. For more information, see the websites: Denmark Iceland Ecolabelling Denmark Ecolabelling Iceland This document may only Danish Standards Foundation Umhverfisstofnun be copied in its entirety Göteborg plads 1, DK-2150 Nordhavn Suðurlandsbraut 24 and without any kind of Fischersgade 56, DK-9670 Løgstør IS-108 Reykjavik alteration. It may be Tel: +45 72 300 450 Tel: +354 591 20 00 quoted from provided [email protected] [email protected] www.ecolabel.dk www.svanurinn.is that Nordic Ecolabelling is stated as the source.