zilongwang/ReadingBank huggingface dataset:
Reviewed by: Title: Date: Field Harvest / Processing / Packing Cleaning Log Name of operation: Please see the food safety plan for overall cleaning procedures and time intervals. Date Time Cleaning List (check each) Initials Knives and Personal equipment Harvest Machinery Harvest Bins Field Trailers Field Tractors Field Storage Area Inspected
Reviewed by: Title: Date: Processing / Packing Line / Facility Cleaning Log Name of operation: Please see the food safety plan for overall cleaning procedures and time intervals. Date Time Cleaning List (check each) Initials Produce receiving area Produce Contact Surfaces Washing / Cooling / Sanitizing Tanks Floor drains Trash receptacles Storage area(s)
*If using a company for service, attach report or receipt of service for each of their visits. **List type of control methods used such as exclusion, traps, poison, repellants, etc. Reviewed by: Title: Date: Cooler Temperature Log Name of operation: Cooler number: Thermometer number: Please see the food safety plan for overall temperature control procedures and thermometer calibration instructions Date Thermometer calibrated date Recorded temperature Corrective actions taken (if necessary): Result of corrective actions and date accomplished Initials AM PM
Truck Checklist Name of operation: Please see the food safety plan for overall truck checking procedures. Date Trucking Company Truck clean (Y / N) If no, state the problem (off odor, debris, etc.) Corrective Action Truck temp at Loading Temp data logger in load ( Y / N) Initials Reviewed By: Title: Date:
Reviewed By: Title: Date: Fertilizer / Compost / Manure Applications log Name of operation: Please see the food safety plan for overall manure application procedures Date Field Location Material applied Rate (ton/acre) Composted? (Y / N) Incorporated? (Y / N) Supplier Date Crop Planted Date Crop Harvested Initials
Reviewed By: Title: Date: Produce Tracing Log Name of operation: Date: Please see the food safety plan for overall traceback procedures. Harvest date Crop Field Location Harvester Name / ID Packing date Packer Name / ID Shipping date Shipper Customer Initials
Reviewed by: Title: Date: Recall / Traceback Log Name of operation: Date: Conducted by: Lot: Product traced: Please see the food safety plan for overall traceback procedures. Step backward Step forward Harvest date Harvester Packing date Packer Shipping date Customer(s) contacted Amount of product remaining from original shipment at customer Disposition of product which could not be recalled
Please remember that the officials are unpaid volunteers and also wish to enjoy the Show. The Committee will fully support the officials in carrying out their duties, and any person not complying with these conditions will be ordered to leave without compensation. ROYAL ISLE OF WIGHT COUNTY SHOW Sunday 8 July 2018 Date: Company Name: Contact Name: Mobile No: A People/Persons at Risk – Numbers at Risk Employees/Staff Contractors Public Show Staff B HAZARDS Structure Access/Egress Vehicle movements Mechanical Manual handling Biological agents Lone Working Animals Housekeeping Electrical Lifting Noise Violence & Aggression Working at height OTHERS - SPECIFY C Task/Activity Hazard Existing Control Measures Initial Risk H/M/L Adequately controlled List significant steps in job/task Describe all hazards identified and their effects for each task People at risk Describe fully all controls applicable for each hazard. All controls must be valid in that they reduce severity, likelihood or both Classify risk rating from matrix for each hazard Yes/No If you need extra space, please attach separate sheet. Risk assessment Circulation list (tick box) Employees Management Contractors Other – Specify: Assessor: Date Assessed: Review Timescale: Signature:
Sample assessment outline Food Science and Technology – General Year 11 Unit 1 and Unit 2 Assessment type type weighting task weighting Due date Assessment task Investigation 30% 15% Semester 1 Week 12 Task 3: Food choices Investigate factors that influence food choices and recognise that some food choices may compromise good health. Use food selection models to evaluate diets. 15% Semester 2 Week 2 Task 5: Staple food commodities Investigate the use, nutrition, cost and shelf life of staple food commodities readily available in Australia. Identify factors that affect the supply of staple food, including climate and natural disasters. Consider primary and secondary processes used to convert raw commodities into safe, quality food products. Production 60% 20% Semester 1 Week 8 Task 2: Celebrate local foods Examine the variety and availability of local foods; the economic and environmental considerations and issues that arise from purchasing locally and lifestyle choices; produce food using local raw and processed foods. 10% Semester 1 Week 16 Task 4: A food advertisement Food advertisements often influence adolescent food choices. Produce a simple, healthy food product and use a selection of food styling techniques to develop a food advertisement appealing to the adolescent market. 10% Semester 2 Week 5 Task 6: The big bake-off Demonstrate the use of staple food commodities and dry processing techniques to produce food products. Evaluate the effect of processing techniques on the sensory and physical properties of the food. 20% Semester 2 Week 13 Task 8: A healthy food product Devise and produce a healthy food product using staple foods. Package the product and label as required for food and beverage products in Australia. Evaluate the product using the Australian Dietary Guidelines. Response 10% 5% Semester 1 Week 3 Task 1: Test – Preparation practices Workplace regulations for safety and health, safe food handling practices and use of appropriate equipment in day-to-day operations to protect employees and consumers. Application of mise-en-place, precision cutting skills. 5% Semester 2 Week 10 Task 7: Test – Health issues Use of the Australian Dietary Guidelines to consider health issues that arise from food choices and the need for specialised diets, including nutrition-related health conditions such as coeliac and lactose intolerance. Total 100% 100%
Sample assessment outline Food Science and Technology – General Year 12 Unit 3 and Unit 4 Assessment type Assessment type weighting Assessment task weighting Due date Assessment task Investigation 30% 15% Semester 1 Week 7 Task 2: Functional properties of food Investigate, through practical food processing, the functional properties that determine the performance of food, such as caramelisation, crystallisation, emulsification, and relate application to recipes and menu planning. 15% Semester 2 Week 4 Task 6: Dietary planning Investigate the nutritional needs of a selected demographic group; use dietary planning strategies, modification and fortification of foods to devise food products relevant for the demographic group. Production 40% 10% Semester 1 Week 11 Task 3: Meals for health Devise food products and processing techniques to demonstrate how to overcome the effects of over-consumption of nutrients, specifically related to obesity, cardiovascular disease and Type 2 diabetes. 10% Semester 1 Week 16 Task 5: Heat and eat meals Use the technology process to produce a food product that demonstrates wet and dry processing techniques based on a product proposal. 10% Semester 2 Week 7 Task 7: Food processing techniques Implement food processing techniques that can be used to control the performance of food and guide in devising food products for specific purposes. 10% Semester 2 Week 11 Task 8: Food preservation Implement a variety of processing systems to preserve food, noting the causes of food spoilage and contamination; process food using the principles of food preservation. Response 15% 5% Semester 1 Week 3 Task 1: Test – Nutrition for health An in-class test on food sources and the role of micronutrients, such as fat-soluble vitamins, vitamins and minerals for health; and the effects of under-consumption of nutrients on health, considering anaemia, osteoporosis, malnutrition and constipation. 10% Semester 2 Week 13 Task 9: Test – Laws and regulatory codes An in-class test based on the regulation of food safety in Australia, including the principles of the HACCP system. Externally set task 15% 15% Semester 1 Week 14 Task 4: Externally set task A task set by the SCSA based on the following content from Unit 3 – <teacher to insert information provided by the Authority>. Total 100% 100%
food nutritional information on food packages 5–6 Fast food home-made food ‘real food, real fast’, such as raw ingredients into quick meals ways to reduce salt, sugar and/or fat in the diet follow recipes and/or instructions home-made ‘real food, real fast’ microwaving task organisation Task 5: Fast food staple ingredients/ commodities food high in salt, sugar and/or fat simple meals simple cooking techniques organisational/ interpersonal skills 7–9 Home-made versus commercially prepared food frozen, dried, canned ready-to-heat/serve pre-packaged/minimal preparation incorporate convenience food ready to heat/serve home-made commercially prepared Task 6: Quick meals convenience food take-away/ready-to-eat/ fast food simple meals sensory properties influencing the selection of home-made, convenience and fast food nutritional value of food 10 Investigate food choices availability advertising packaging cost factors influencing choices when shopping for food 11–12 Simple wet cooking techniques wet processing ways to reduce salt, sugar and/or fat in the diet follow recipes and/or instructions incorporate convenience food adjust suggested cooking time characteristics of cooked food test for ‘doneness’ Task 7: Simply cooking simple cooking techniques food high in salt, sugar and/or fat simple meals nutritional information on food packages cooking time selection of suitable preparation equipment for different tasks 13–14 Simple dry cooking techniques dry processing adjust suggested cooking time characteristics of cooked food test for ‘doneness’ follow instructions simple cooking techniques cooking time selection of suitable preparation equipment for different tasks organisational/ interpersonal skills 15–16 Food for friends transfer of microorganisms confidence when using kitchen equipment task organisation cooperate with others follow instructions storage freezing and thawing safe temperature zone Task 8: Food for friends selection of suitable preparation equipment for different tasks personal hygiene practices personal safety organisational/ interpersonal skills food safety
Qualification Units Unit Unit Title Structure Assessment Description 1 Meeting Nutritional Needs of Specific Groups Mandatory Internally Assessed Written and Practical Assignment Learners develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs. Externally Assessed Written Exam Paper 90 marks - 90mins plus 15mins reading time Three sections on exam paper: Section A is short answer questions Section B is extended answer questions Section C relates to a case study 2 Ensuring Food is Safe to Eat Mandatory Externally Assessed 8 hour controlled assessment based on a given assignment brief Hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. 3 Experimenting to Solve Food Production Problems Optional Internally Assessed Investigation Assignment Learners use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems. 4 Current Issues in Food Science and Nutrition Optional Internally Assessed Research Assignment Research project on current issues linked to issues related to food science and nutrition. Course Details Website: Specific Number: https:// Staff Contact: Miss S Bland Awarding Body: Eduqas Qualification Accreditation Number: 601/4552/3 Taught At: The Brunts Academy
DONCASTER FOOD PLAN 2016/2018 Additional Information Content 1.0 Introduction 2.0 Performance and business statistics 2.1 Premises profile 2.2 Risk rating – food hygiene 2.3 Risk rating – food standards 2.4 Risk rating - animal feedstuff
providing high risk food sales B These are mainly catering premises or takeaways where standards are not very high 133 122 151 143 Minimum 12 Monthly C These are premises of a good or reasonable standard providing high risk food, or poorer premises without food preparation on premises 547 1052 949 1024 Minimum 18 Monthly D These are reasonable or good premises serving some open food, but not preparing and cooking food, or poor premises selling only wrapped 1012 440 564 504 Minimum 24 Monthly E These are premises that sell wrapped foods or low risk foods and are unlikely to cause any problems 1095 1136 1020 882 Minimum 36 Monthly Outside the Inspection These are premises such as child minders that have a very low risk involvement with food and to which we provide specific training and guidance. 505 354 354 355 No inspection frequency Unrated Premises not yet inspected 195 239 243 195 TOTAL 3504 3487 3457 3255
Inspections carried out Food Standards Inspections carried out 352 493 527 636 603 Food Standards Premises questionnaire 0 0 0 317 334 Animal Feedstuffs Inspections carried out 16 21 33 87 103 Primary Production Inspections carried out 6 0 9 54 84 Priority is always given to inspecting higher risk premises and the number of premises varies from year to year as premises open and close. NB Low risk premises questionnaires were a specific project for the year 07/08 which looked at childminders. These premises have now been excluded from the inspection programme. 3.0 COURSES PROVIDED BY THE SERVICE 2012 - 2015 RELATING TO FOOD Food Related Course Details Number of Courses 14/15 Number of people 14/15 Number of Courses 13/14 Number of people 13/14 Number of Courses 12/13 Number of people 12/13 Level 1 courses in Food Hygiene 0 0 0 0 1 10 Level courses in Food Hygiene 30 318 43 457 33 626 Level 3 courses in Food Hygiene 1 6 0 0 1 9 Healthier Eating courses 1 7 1 6 3 26 Food 0 0 0 0 1 12
School IPM Tool Kit Food Services Staff Checklist Instructions Name: 1. Read the information on this sheet. Room/Area: 2. Check the appropriate "Yes" or "No" boxes. School: 3. Write any items needing attention in the places provided at the end of each section. Signature: 4. Return completed checklist to the IPM coordinator. It is the policy of this school district to manage pest problems in ways that pose the least hazard to human health and the environment. To this end, we have adopted an integrated pest management (IPM) program. IPM combines pest prevention, non-chemical pest control methods, and the appropriate use of pesticides that are the least harmful to human health and the environment. By addressing and correcting the root causes of pest problems, IPM can provide long-term, economical pest control and minimize the risk of pesticide exposure. We are asking for your cooperation with our IPM program! The success of IPM depends on the involvement of many individuals. Students, teachers, school staff, administration, and parents are all participants in the IPM program. Together we can help reduce pest problems and pesticide applications. Do not put pressure on school staff to apply pesticides; there are other effective means of controlling pest problems. You can have a positive impact on our goal to reduce pest problems by completing the following checklist as indicated by your IPM coordinator. Food handling and preparation areas are among the most critical areas for pest management. It is essential that kitchen staff practice good sanitation and proper food storage and play an active role in implementing the IPM program.
Dear ENCorps Volunteer, As an ENCorps member, we know you are tirelessly working to make your community a better place by offering your time, talent, and skills for free to local organizations, projects, and initiatives. Recognizing that sometimes a volunteer project needs a little boost to make it successful, we are offering an opportunity for our members to apply for stipend support for their community work. This year, we are taking a special interest in food insecurity, an issue that has been dramatically increasing for Maine children and adults. People who are food insecure do not know where their next meal will come from and often have to make difficult choices between buying food and paying bills. We are pleased to announce the availability of volunteer stipends to support your volunteer role in increasing access to affordable and nutritious foods for Maine’s children and adults in need. More details about this great opportunity: There are 20 stipends available. If selected by ENCorps staff from the pool of applicants, volunteers will receive a stipend of up to $300 dollars. Any active ENCorps volunteer can use the attached form to submit a stipend request. If you receive a stipend, we would like to visit you while you at your volunteer location so we can see your work in action and learn more about the important work you are doing in your community. Projects that receive stipends will be featured in the ENCorps newsletter and at the 2014 ENCorps summit! Please submit your request no later than the 15th of each month! The last round of stipend requests will be accepted on May 15, 2014. Please consider submitting a volunteer stipend request! See the information below and attached for more details. If you have any questions, please call Mia Noyes at or e-mail mia.noyes@umit.maine.edu. 262-7931
Do you hold a current practising certificate from the Education Council Yes ☐ No ☐ of Aotearoa New Zealand? Please enter your registration number: Educational Qualifications Name Location Number of years completed Highest Qualification Gained Secondary School University Other Employment History Please list your work experience for the last five years beginning with your most recent position. Please explain any gaps in employment. If you were give details. Attach additional sheets if necessary. Period worked (please specify the start and end dates) Start date End date Employer’s name (or reason for gap in employment) Position held Reason for leaving to
I authorise the Board, or nominated representative, permission to access any information held by the Education Council of Aotearoa New Zealand (EDUCANZ) or any other educational organisation, including information regarding matters under investigation, to gather information related to my suitability for appointment to the position. Yes ☐ No ☐ Key Criteria The position you have applied for requires specific knowledge, skills, attributes and personal characteristics. These key criteria are stated in the position description and/or person specification. Please outline below how you meet each of these attributes and abilities. Even if you are attaching a CV, please fill this out in full. The contact person cited in the advertisement can assist with any questions. Criteria (knowledge, skills, attributes, personal characteristics) Past roles in which you have demonstrated the criteria What did you do which demonstrated this Key achievements Recognise the importance of culturally responsive practice in meeting the needs of our most vulnerable learners Ability and willingness to collaborate and participate in a learning community. Commitment to Health and Safety in the Technology Room Understanding of the Physical Education and Health and Technology Curriculum areas and vision for how these can be integrated.
Suspect Do not close case as PUI ♦ Outbreak Case Classification Confirmed Person Under Investigation Probable Does Not Meet Definition Suspect Do not close case as PUI ♦ Outbreak Classification Date ♦ Disposition Complete Closed- Duplicate-Do Not Use Entered In Error Lost to Follow Up Does Not Meet Definition Untraceable ♦ Disposition Date ♦ Status Closed ♦ Status Date Open (re-opened) ♦ Status Date Closed ♦ Status Date ♦ Priority High Medium Low (At health unit’s discretion) Lab specimens Is the client willing to submit a fecal specimen/food sample? Yes No
iPHIS character limit: 50 Yes No Unknown Not asked Immunocompromised (specify) (e.g., by medication or by disease such as cancer, diabetes, etc.) Other (specify) (e.g., use of antacid, surgery, etc.) Unknown → For iPHIS data entry – check Yes for Unknown if all other Medical Risk Factors are No or Unknown. Hospitalization & Treatment Mandatory in iPHIS only if admitted to hospital Did you go to an emergency room? Yes No If yes, Name of hospital: Date(s): ♦ Were you admitted to hospital as a result of your illness (not including stay in the emergency room)? Yes No Don’t recall If yes, Name of hospital: ♦ Date of admission: Date of discharge: Unknown discharge date → For iPHIS data entry – if the case is hospitalized enter information under Interventions. Were you prescribed antibiotics or medication for your illness? Yes No Don’t recall If yes, Medication: Start date: End date: Route of administration: Dosage: Did you take medication? Yes No Don’t recall Treatment information can be entered in iPHIS under Cases > Case > Rx/Treatments>Treatment as per current iPHIS User Guide Date of Onset, Age and Gender Complete this section if submission of pages 6-8 and 13-14 to Public Health Ontario is required Date of Onset: Age: Gender: Response Details
The learner must know: Assessment Requirements Evidence Location 2.a Different foods including: a) tinned b) fresh c) frozen Learners should indicate an example (of each) of different foods including: a) tinned b) fresh c) frozen. The following assessment methods can be used in the assessment of this standard: Written tasks/questions and answers Oral questions and answers Group discussion Written tasks/pictorial information This list is not exhaustive and other appropriate assessment methods may be used. 2.a Where and how different foods should be stored including: a) tinned b) fresh c) frozen Learners should indicate where and how an example (of each) different food should be stored including: a) tinned b) fresh c) frozen 3 The learner will know when food should be discarded
The FRED environment for the software is shown in the following figure: Figure 1: FRED Environment Product Features FRED has the major functions: Manage Donations, Handle Box Pickup, Manage Business Information and Manage Client Information. Manage Donations: “Record outgoing donations” when the Food bank gives out food to certain receiving organizations or people “Record number of people served” when said receiving organizations report back to the Food bank administrator with numbers on how many people they served that month. “Record incoming donations” when the Food bank receives food donations. Handle Box Pickup: “Verify box request” when someone calls into the Food bank and asks for a food box. The callers must be a client of the Food bank and not have gotten a box in the last 30 days. “Generate daily box summary” after the deadline to call in has passed and the food boxes need to be prepared by warehouse volunteers for all clients who were verified for receiving a box. “Record no-shows” after the Food bank has closed up shop for the day and some people who called in to request a box did not actually pick up the box. Recording those people as no-shows resets their date of pickup to the one it was previously, before it was set to today because they were expected to pick up a box today. Manage Business Information: “Generate history report” for a report on the clients of the Food bank and how much food the Food bank gave out, etc. “Generate monthly report” for a report on the average monthly intake/output of the food of the Food bank. “Generate other reports” for other specific reports, such as outgoing donations given out during a certain time frame. (The exact reports desired are still unknown.) “Login to view client database” when someone with administrator privileges wishes to see or change details of a client’s account. Regular volunteers should not be able to see or change more than a few specific client details.
Title: ID: 20505 Pre-2009 NQF Level: Level 3 NQF Level: NQF Level 03 ABET Band: Undefined Qualification Type: National Certificate Originator: SGB Food Field: Field 006 - Manufacturing, Engineering and Technology Min Credits: 127 Originating Provider: Quality Assuring Body: FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority Title: ID: 20506 Pre-2009 NQF Level: Level 3 NQF Level: NQF Level 03 ABET Band: Undefined Qualification Type: National Certificate Originator: SGB Food Field: Field 006 - Manufacturing, Engineering and Technology Min Credits: 120 Originating Provider: Quality Assuring Body: FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority Title: ID: 50305 Pre-2009 NQF Level: Level 3 NQF Level: NQF Level 03 ABET Band: Undefined Qualification Type: National Certificate Originator: SGB Food Manufacturing Field: Field 006 - Manufacturing, Engineering and Technology Min Credits: 130 Originating Provider: Quality Assuring Body: FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority Title: ID: 20212 Pre-2009 NQF Level: Level 3
Missouri Department of Health & Senior Services Child & Adult Care Food Program Food Chart for Infants Birth through 5 months 6 through 11 months Breakfast Breastmilk1 or Iron fortified formula2 4-6 fluid ounces 6-8 fluid ounces Vegetable or Fruit or both5, 6 0-2 tablespoons 0-4 tablespoons of iron fortified infant cereal2, meat, fish, poultry, whole eggs, cooked dry beans or peas; or 0-2 ounces of cheese; or 0-4 ounces by volume of cottage cheese; or 0-4 ounces of yogurt4; or a combination5 Snack Breastmilk1 or Iron fortified formula2 4-6 fluid ounces 2-4 fluid ounces Vegetable or Fruit or both5, 6 0-2 tablespoons 0-1/2 slice of bread7; or 0-2 crackers7; or 0-4 tablespoons of iron fortified infant cereal2, 7 or ready to eat cereal4, 7 Lunch or Supper Breastmilk1 or Iron fortified formula2 4-6 fluid ounces 6-8 fluid ounces Vegetable or Fruit or both5, 6 0-2 tablespoons 0-4 tablespoons of iron fortified infant cereal2, meat, fish, poultry, whole eggs, cooked dry beans or peas; or 0-2 ounces of cheese; or 0-4 ounces by volume of cottage cheese; or 0-4 ounces of yogurt4; or a combination5 1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered at a later time if the infant will consume more. 2 Infant formula and dry infant cereal must be iron-fortified. 3 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce. 4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 5 A serving of this component is required when the infant is developmentally ready to accept it. 6 Fruit and vegetable juices must not be served. 7 A serving of grains must be whole-grain rich, enriched meal or enriched flour.
© Commonwealth of Australia 2017 Ownership of intellectual property rights Unless otherwise noted, copyright (and any other intellectual property rights, if any) in this publication is owned by the Commonwealth of Australia (referred to as the Commonwealth). Creative Commons licence All material in this publication is licensed under a except content supplied by third parties, logos and the Commonwealth Coat of Arms. Inquiries about the licence and any use of this document should be emailed to . Cataloguing data Hogan, L 2017, Food demand in Australia: Trends and food security issues, ABARES Research Report 17.7, Canberra, June. CC BY 4.0. ISSN 1447-8358 ISBN 978-1-74323-346-7 ABARES project 43574 Internet This publication is available at . Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) Postal address GPO Box 858 Canberra ACT 2601 Switchboard +61 2 6272 2010 Email Web Disclaimer The Australian Government acting through the Department of Agriculture and Water Resources, represented by the Australian Bureau of Agricultural and Resource Economics and Sciences, has exercised due care and skill in preparing and compiling the information and data in this publication. Notwithstanding, the Department of Agriculture and Water Resources, ABARES, its employees and advisers disclaim all liability, including for negligence and for any loss, damage, injury, expense or cost incurred by any person as a result of accessing, using or relying on information or data in this publication to the maximum extent permitted by law. Acknowledgements The author very much appreciates information and helpful comments from Nick Blong, Usha Sriram-Prasad and Lynda Hayden from the Agricultural Policy Division in the Department of Agriculture and Water Resources, and Peter Gooday, David Galeano, Sally Thorpe, Trish Gleeson, Diane Stefaniac and Peter Berry from ABARES. Thanks also to Mihir Gupta for preparing the data visualisation tool that accompanies this report.
I can debate with my radical friends all day long, but nobody can challenge the fact that a sale of another million dollars to Wal-Mart helps to save the world. Pollan: Back around the turn of the last century, the average farmer could feed six or eight people. Now the average American farmer can feed 126 people, okay? These are the most productive humans that have ever lived. The changes down on the farm have been momentous and radical but invisible to most of us, 'cause who knows a farmer anymore? But their way of life has been revolutionized. Title: From Seed to the Supermarket Troy Roush, Vice President, American Corn Growers Association: Ten thousand years ago, farmers started saving their best seeds and planted again in the following year. That's how seeds have been developed. That's how corn was developed from a useless grass for the most part to the extremely productive plant it is today. Pollan: The idea that any corporation could own a food crop is a very new idea. It wasn't until the 1980s that the Supreme Court said you could patent life. And that opened the floodgates-- efforts to patent the most valuable parts of life, which is to say the crops on which we depend. Monsanto Corporation, St. Louis, Missouri Roush: Monsanto is a chemical company. They produced DDT, Agent Orange in Vietnam, and then they developed a product called "Roundup." We started hearing rumblings about genetically-engineered soybeans that could resist the application of Roundup. When the Roundup was sprayed over top of it, it killed every weed out there except for this Roundup Ready soybean. In 1996, when Monsanto began selling Roundup Ready soybeans, only 2% of soybeans in the U.S. contained their patented gene. By 2008, over 90% of soybeans in the U.S. contained Monsanto’s patented gene. I can remember when the first prohibition against seed saving came into being. Most farmers were just absolutely disgusted with the whole concept. It's been interesting over the course of eleven years to watch us go from utter contempt for the notion that we can't save our own seed to acceptance. Interviewer: What happens if a farmer saves the seeds?
GTZ. (2011). Agricultural Marketing Board restructuring. Article. eNewsletter. GTZ, . Available at: Howwemadeitinafrica. (2011). Potential for soy bean processing in . Article. eNewsletter. Available at: ICRISAT. (2011)a. Grain legumes: leveraging legumes to combat poverty, hunger, malnutrition and environmental degradation. CGIAR R&D programme proposal. ICRISAT, . 15 August. Available at: ICRISAT (2011)b Pushing pigeon pea to the pinnacle in Eastern & . Newsletter #9, August. ICRISAT, . Available at: IITA. (2008). Cereal & legume system 2009-2011. Project overview & rationale. International Institute for Tropical Agriculture, . Available at: & FAO. (2008). Trade opportunities scan for the group of countries. Report. Shared publication. International Trade Centre, & FAO, . Available at: Kabuli, A., Kazombo, S.F.M. & Kwezani, F. (2009). Mapping the value chain for legume best-fit technologies in Zomba District . Research Report, Soil Fertility Consortium for , . Available at: Kapitan Trading. (2009). Kapitan Trading: dried grains, rice & legumes. Kapitan Trading News. . Available at: Karuga, S. & Alfred. (2010). Staple food value chain analysis – . Country report. Prepared for COMPETE project. USAID, . Available at: Maluleke, H. (2010). The South African agricultural value chain development initiative in . PPt presentation. Agricultural Business Chamber, . Available at: Masuda, T. & Goldsmith, P.D. (2009). World soybean production: area harvested, yield & long-term projections. Int’l Food & Agribusiness Management Review, (12) 4. Available at: MBendi. (2011). Agriculture, forestry and fishing in – overview. Article. eNewsletter. Available at: Mosha, A.C. (2003)). State of post-harvest in the sector Southern African sub-region (SADC). Paper. National Food Technology Research Centre, . Available at: MSU. (2010). Opportunities and challenges for strengthening staple food markets in Eastern & . Policy Synthesis #2. . March.
H145 04 603 Control Waste Minimisation in a Food Environment 6 3 1 H146 04 604 Control Water Usage in a Food Environment 7 6 1 H147 04 605 Control Transport Efficiency in a Food Environment 7 5 1 H148 04 620 Analyse Current Practice for Achieving Excellence in a Food Environment 6 6 1 H149 04 621 Carry Out Valve Steam Mapping (VSM) Programme in a Food Environment 6 5 1 H14A 04 622 Implement Visual Management Systems in a Food Environment 6 3 1 H14B 04 623 Diagnose Problems in a Food Environment 5 3 1 H1AR 04 624 Analyse and Select Areas for Achieving Excellence in a Food Environment 5 2 1 H14C 04 625 Apply Failure Models and Effects Analysis (FMEA) in a Food Environment 6 3 1 H14D 04 626 Resolve Problems in a Food Environment 6 3 1 H14E 04 627 Plan and Agree Targets for Achieving Excellence in a Food Environment 6 7 1 H14F 04 628 Implement a Problem Solving Methodology for Achieving Excellence in a Food Environment 6 5 1 H14G 04 629 Implement Improvement Programmes for Achieving Excellence in a Food Environment 6 3 1 H150 04 630 Implement a Set Up Reduction Programme for Achieving Excellence in a Food Environment 6 4 1 H151 04 631 Implement Mistake/Error Proofing (Poka Yoke) for Achieving Excellence in a Food Environment 6 4 1 H152 04 632 Measure and Collect Data for Achieving Excellence in a Food Environment 5 2 1 H153 04 633 Analysis Improvement Outcomes for Achieving Excellence in a Food 6 4 1
Environment H154 04 634 Review Improvement Activities for Achieving Excellence in a Food Environment 6 3 1 H155 04 635 Evaluate Improvement Activities for Achieving Excellence in a Food Environment 6 4 1 H156 04 636 Sustain Improvement for Achieving Excellence in a Food Environment 6 4 1 Group C - Optional Units: Candidates may complete up to 2 Units from this group SQA Unit code SSC Unit code Unit Title SCQF level SCQF credit value Unit credit H157 04 666 Principles of Sustainability in a Food Manufacture 7 4 1 H158 04 637 Principles of Change Project Management in a Food Environment 6 4 1 H159 04 638 Principles of Achieving Excellence Strategy in a Food Environment 7 4 1 H15E 04 639 Principles of Flow Process Analysis in a Food Environment 6 4 1 H15F 04 640 Principles of Measurement Systems Analysis in a Food Environment 6 3 1 H15J 04 641 Principles of Lead Time Analysis in a Food Environment 6 4 1 H15M 04 642 Principles of Basic Statistical Analysis in a Food Environment 5 3 1 H15R 04 643 Principles of Taguchi Linear Graphs in a Food Environment 7 4 1 H15V 04 644 Principles of Flexible Production and Manpower Systems in a Food Environment 6 3 1 H15Y 04 645 Principles of Statistical Process Control Procedures (SPC) in a Food Environment 6 3 1 H160 04 646 Principles of Design of Experiments (DOE) in a Food Environment 7 3 1 H161 04 647 Principles of Quality Function Development in a Food Environment 7 4 1
Food Package III Qualifying Conditions Participant Category Non-qualifying Conditions Qualifying Medical Conditions Infants (up to 12 months) Non-specific formula or food intolerance Only condition is a diagnosed formula intolerance or food allergy to lactose, sucrose, milk protein or soy protein that does not require an exempt infant formula Premature birth Low birth weight Failure to thrive Inborn errors of metabolism Metabolic disorders Gastrointestinal disorders Malabsorption syndromes Immune system disorders Life threatening disorders, diseases and medical conditions that impair ingestion, digestion, absorption or utilization of nutrients that could adversely affect the participant’s nutrition status Children (up to five years of age) Solely for the purpose of enhancing nutrient intake or managing body weight without an underlying condition Lactose intolerance Participant preference Premature birth Low birth weight Failure to thrive Inborn errors of metabolism Metabolic disorders Gastrointestinal disorders Malabsorption syndromes Immune system disorders Life threatening disorders, diseases and medical conditions that impair ingestion, digestion, absorption or utilization of nutrients that could adversely affect the participant’s nutrition status Women Solely for the purpose of enhancing nutrient intake or managing body weight without an underlying condition Lactose intolerance Participant preference Inborn errors of metabolism Metabolic disorders Gastrointestinal disorders Malabsorption syndromes Immune system disorders Life threatening disorders, diseases and medical conditions that impair ingestion, digestion, absorption or utilization of nutrients that could adversely affect the participant’s nutrition status
What are the key activities, outputs and outcomes you hope to deliver? We appreciate that activities will vary, but would like all applicants to present their proposed activities in the standard grid below. (You may add additional rows if needed.) Outcomes How will your outputs and activities have an impact for your alliance and/or people in your area? Outputs What will you deliver? Activities How will you deliver outputs? Data collection methods What information will you collect and how will you do this? What is your budget? Please include any match funding and/or the estimated value of in-kind support. (You may add additional rows if needed.) Activity Food Power support Match-funding In-kind support Total budget £ £ £ £ £ £ £ £
Page 1 of 4 FOODSTUFFS PLEASE NOTE: TOTAL QUANTITY TO BE ROUNDED OFF TO THE NEXT FULL UNIT Code Description of commodity Quantity Manufactured Jan to March Quantity Imported Jan to March Quantity Manufactured April to June Quantity Imported April to June Total Unit Tariff Levy payable 5710 Canned crustaceans – Imports (VC 8014) 1 000 kg R767,00 5711 Canned fish and canned fish products (other than fish paste) – Imports (VC 8014) 1 000 kg Sliding scale D 5712 Canned fish and canned fish products (other than fish paste) – RSA products (VC 8014) 1 000 kg Sliding scale D 5714 Canned marine molluscs (other than abalone) – Imports (VC 8014) 1 000 kg R696.00 5715 Canned marine molluscs (other than abalone) – RSA products (VC 8014) 1 000 kg R696.00 5716 Canned meat and canned meat products – Imports (VC 8019) 1 000 kg Sliding scale A 5717 Canned meat and canned meat products – RSA products (VC8019) 1 000 kg Sliding scale A 5719 Fish paste – Imports (VC 8014) 1 000 kg R165.00 5720 Fish paste – RSA products (VC 8014) 1 000 kg R165.00 5721 Frozen fish and frozen fish products – Imports (VC 8017) 1 000 kg Sliding scale B 5722 Frozen fish and frozen fish products – RSA products (VC 8017) 1 000 kg Sliding scale B 5725 Frozen unpackaged (loose) fish and ungutted, boxed fish – RSA products & Imports (VC 8017) 1 000 kg Sliding scale C 5727 Frozen marine molluscs and frozen marine mollusc products (other than mussels) – Imports (VC 8017) 1 000 kg R711.00 5728 Frozen marine molluscs and frozen marine mollusc products (other than mussels) – RSA products (VC 8017) 1 000 kg R711.00 5730 Frozen rock lobster tails, leg and breast meat –RSA products (VC 8020) 10 kg Sliding scale G
Page 2 of 4 Code Description of commodity Quantity Manufactured Jan to March Quantity Imported Jan to March Quantity Manufactured April to June Quantity Imported April to June Total Unit Tariff Levy payable 5748 Frozen rock lobster tails, leg and breast meat – Imports (VC8020) 10 kg Sliding scale G 5734 Frozen whole rock lobster, cooked and uncooked – RSA products (VC 8020) 30 kg Sliding scale G 5749 Frozen whole rock lobster, cooked and uncooked – Imports (VC 8020) 30 kg Sliding scale G 5736 Smoked snoek – RSA products (VC 8021) 1 000 kg R235.00 5739 Frozen shrimps, prawns and langoustines – Imports (VC 8031) 1 000 kg Sliding scale E 5740 Frozen shrimps, prawns and langoustines – RSA products (VC 8031) 1 000 kg Sliding scale E 5741 Frozen crabs – Imports (VC 8031) 1 000 kg Sliding scale E 5742 Frozen crabs – RSA products (VC8031) 1 000 kg Sliding scale E 5743 Frozen cephalopods – RSA products (VC 8017) 1 000 kg Sliding scale F 5744 Frozen cephalopods – Imports (VC 8017) 1 000 kg Sliding scale F 5745 Frozen mussels – Imports (VC 8017) 1 000 kg Sliding scale H 5746 Frozen mussels – RSA products (VC 8017) 1 000 kg Sliding scale H 5751 Canned abalone – Imports (VC 8014) 1 000 kg R951.00 5752 Canned abalone – RSA products (VC 8014) 1 000 kg R951.00 5753 Live Aquacultured Abalone (VC 9001) 1000kg R459.00 5754 Live lobster (VC 9104) 1000kg R501.00
FOODS APPROPRIATE FOR BABIES 6-9 MONTHS OLD Mashed bananas or small slices Applesauce Canned pears and peaches Soft cooked/mashed vegetables Iron fortified infant cereals Chopped meat* Cottage cheese* Yogurt (whole milk)* Cheerios (fruit/veggie puffs) Toast Graham Crackers Arrowroot cookies Zwieback toast Plain rice cakes (wagon wheels) *Meat and vegetables are now recommended as first foods as opposed to cereal. Dairy products are introduced more toward 7-8 months. Remember the infant is still getting plenty of protein from breast milk and/or formula. *Introducing peanut foods early to your baby will help prevent peanut allergy “Finger foods” are introduced once the infant has become a more proficient eater, about 8-9 months. Larger pieces of table foods like toast and rice cakes can be started earlier and often assist with positive oral reinforcement for the texture sensitive infant and help with teething. Homemade baby foods: Avoid carrots, spinach, beets, turnips, and collard greens. These foods may contain excessive nitrates. NO HONEY UNTIL THE CHILD IS OVER 12 MONTHS OF AGE.
Report quantity and site where product is located to manufacturer, distributor, or State agency for collection. The quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within 10 calendars days of the recall. Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary documentation for reimbursement of food costs. Complete and maintain all required documentation related to the recall including: Recall notice Records of how food product was returned or destroyed Reimbursable costs Public notice and media communications Correspondence to and from the public health department and State agency VERIFICATION AND RECORD KEEPING Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. Maintain the Damaged or Discarded Product Logs for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________ Adapted from: National Food Service Management Institute. (2002). Responding to a Food Recall. University, MS: Author. Holding Hot and Cold Potentially Hazardous Foods (Sample SOP)
The recalled product will be disposed of, unless the nature of the food safety hazard allows for it to be reprocessed or relabelled. The business may choose to retrieve and dispose of the product, or ask customers to dispose of it on-site. Method of retrieval (i) Customers (retailers, distributors, wholesalers, exporters/other as applicable) will be advised what to do with recalled product, including to: separate recalled product from other food and identify it as subject to recall AND count and return the product for disposal OR count and dispose of the product themselves. (ii) Retrieved product being held for disposal will be separated from other food and clearly identified as being subject to recall. (iii) All recalled product will be accounted for, by recording what stock is retrieved and what stock (if any) is disposed of by customers. *A Recall returns checklist template is provided in Attachment 4. Recalled product is to be RETURNED/ DISPOSED OF BY CUSTOMER Customers advised of what to do with the recalled product Retrieved product separated and identified Recalled product accounted for Method of disposal The business will choose how to dispose of the recalled product in consultation with the home state (if required), from the following options: destroy or treat the product in another way (e.g. denature) so that it cannot be used for human consumption, and place it the rubbish further process the product to ensure that it is safe and suitable The recalled product is to be disposed of by DESTROYING / FURTHER PROCESSING / BEING USED FOR OTHER PURPOSES/ RETURNED TO SUPPLIER
When referring a patient to a resource, keep the following things in mind: Providers: 1. How convenient are the sites/agencies/pantries for the clients? 2. Does the client meet the income/benefits/etc. requirement? Make sure patients understand that proof of income documentation MUST match the indicated income and be below the income guidelines. 3. What forms and documentation are needed to apply/enroll? (e.g. I.D., proof of income, etc.) Patients: 1. Remember to bring all necessary documents! Bring EVERYTHING from the documentation checklist. 2. Call to confirm/check that you have the correct address/registration location. 3. Try to be 5-10 minutes early for registration/your appointment. Resources Below are a few resources to visit in order to access SNAP (Food Stamps), Food Pantries, and WIC. SNAP (Food Stamp) Resources SNAP (Food Stamp) resources generally fall into two categories: Single Stop Sites and Human Resource Administration (HRA) sites. Single Stop Sites are community-based organizations that can help patients apply for Food Stamps and help them avoid going to a Human Resource Administration (HRA) site to submit the application. However, if the client needs to recertify or are having issues with their food stamp benefits, they should go to an HRA center. SingleStop Goddard Riverside Community Center 140 West 140th Street New York, NY 10030 (212) 873-6600 Patients can call to make an appointment; walk-ins also welcomed. Northern Manhattan Improvement Corporation 76 Wadsworth Avenue New York, New York 10033 (212) 822-8300 BronxWorks - Community Center (Tremont) 60 E. Tremont Ave. Bronx, NY 10453 (646) 393-4000