zilongwang/ReadingBank huggingface dataset:
2 The learner will know about the importance of personal hygiene when handling food The learner must know: Assessment Requirements Evidence Location 2.a Ways to maintain personal hygiene in the food work area Learners should identify a minimum of three ways to maintain personal hygiene in the food work area. The following assessment methods can be used in the assessment of this standard: Written tasks/questions and answers Oral questions and answers Group discussion Learner log/reflective journal Expert witness evidence Professional discussion Report This list is not exhaustive and other appropriate assessment methods may be used. 2.b How and when to wash hands Learners should identify how and when to wash hands. 2.c Potential problems resulting from not maintaining personal hygiene in the food work area Learners should outline a minimum of three potential problems resulting from not maintaining personal hygiene in the food work area.
The learner must know: Assessment Requirements Evidence Location 4.a How to store different types of food correctly Learners should outline how to store a minimum of three different types of food correctly. The following assessment methods can be used in the assessment of this standard: Written tasks/questions and answers Oral questions and answers Group discussion Learner log/reflective journal Expert witness evidence Professional discussion Report This list is not exhaustive and other appropriate assessment methods may be used. 4.b Why it is important to follow food storage instructions Learners should state why it is important to follow food storage instructions. 4.c Ways in which food should be handled to avoid contamination Learners should identify a minimum of three ways in which food should be handled to avoid contamination. 4.d Ways in which food should be stored to avoid contamination Learners should identify a minimum of three ways in which food should be stored to avoid contamination. Final Tutor Feedback (Strengths and Areas for Improvement):
Worker’s Name _________________________________________________ Menu Price List Item Cost How Many Amount Due Clover Dog 1.00 Grand Champion Burger 3.50 Grand Champion Cheese Burger 4.00 Double Cheese Burger 5.50 Bacon Cheeseburger 4.50 Chicken Strips 4.50 Chicken Bacon Wrap 2.50 2/4 Sloppy Joe 3.00 Sloppy Joe with Cheese 3.50 Fair Fries 2.50 Ranch /BBQ /Garlic Parm Fair Fries with Cheese 3.00 Sloppy Cheese Fries 3.50 Veggie Bowl 2.50 Monster Cookies 1.00 Brownies 1.00 Biscuits & Gravy 3.50 Cinnamon Roll 2.50 2/4 Coffee 1.00 Juice – (Circle) Apple or Orange 1.50 Iced Tea 1.50 Lemonade 1.50 Gatorade Blue or Red 2.00 Pop (Circle) Pepsi, Diet Pepsi, Sierra Mist, Mt. Dew 1.50 Cup of Ice or Tea / Lemonade Refills 1.00 Bag of Ice 5.00 Total Amount to Collect $ Worker’s Name ___________________________________________ Menu Price List Item Cost How Many Amount Due Clover Dog 1.00 Grand Champion Burger 3.50 Grand Champion Cheese Burger 4.00 Double Cheese Burger 5.50 Bacon Cheeseburger 4.50 Chicken Strips 4.50 Chicken Bacon Wrap 2.50 2/4 Sloppy Joe 3.00 Sloppy Joe with Cheese 3.50 Fair Fries 2.50 Ranch /BBQ /Garlic Parm Fair Fries with Cheese 3.00 Sloppy Cheese Fries 3.50 Veggie Bowl 2.50 Monster Cookies 1.00 Brownies 1.00 Biscuits & Gravy 3.50 Cinnamon Roll 2.50 2/4 Coffee 1.00 Juice – (Circle) Apple or Orange 1.50 Iced Tea 1.50 Lemonade 1.50 Gatorade Blue or Red 2.00 Pop (Circle) Pepsi, Diet Pepsi, Sierra Mist, Mt. Dew 1.50 Cup of Ice or Tea / Lemonade Refills 1.00 Bag of Ice 5.00 Total Amount to Collect $
work permit Facilitate the inclusion of smallholders in food distribution networks support farmer associations and coops – to increase bargaining power creating incentives for the development of private storage facilities. Ratio of producer to consumer price, number of smallholders selling to established distribution networks. Action Area 2: Provide a More Transparent and Predictable Food Trade Policy Regime Action Area Policy Menu Monitorable Outcomes Support from WB and International Community Improve access of all stakeholders to timely and accurate data of food staples Provide information on regional food stocks Improve data on market prices for key staples Support open dialogue on food trade policies and options for reform Engage all stakeholders in open discussion of new policy measure prior to implementation Use light regulatory impact analysis to review all new trade measures and explore policy alternatives Establish regular meetings with private sector for exchange of information on production and trade conditions Public consultation of new measures affecting food trade. Representatives of farmers, traders and consumers comment on measures. Financial support for knowledge platforms Provide experts with relevant knowledge via platforms Technical assistance for application of RIA. Ensure access to information on food trade and related policies All existing trade measures are notified to RECs and AU All new trade measures are notified to RECs and AU (? Months) before being implemented Regional databases of all trade measures applying to staples on internet. Farmers and traders have at least ? months to adjust to any new trade measures. Move Towards Rules and Greater Discipline on Food Trade Policies Provide clear criteria under which export bans will not be implemented – eg unless strategic food reserves fall to less than 3 months supply Remove staples from sensitive product list in regional trade agreements
Proposed Schedule: Double click on table to open schedule. Enter dates on white spaces only. If necessary, either the LEA or CNP may revise the above dates. It is extremely important that you first receive CNP approval of the RFP prior to its release. C. GENERAL INFORMATION The LEA reserves the right to: Amend the RFP. Extend the deadline for submitting proposals. Decide whether a proposal does or does not substantially comply with the requirements of this RFP. Waive any minor irregularity, informality, or nonconformance with this RFP. Obtain or provide references to other public agencies, upon request, regarding the contractor’s past performance. At any time prior to the contract execution (including after announcement of the successful contractor): To reject any proposal that fails to substantially comply with all prescribed RFP requirements and procedures. To reject all proposals received and cancel this RFP if there is good cause to do so and it is in the best interests of the LEA. ALL CONTRACTORS WHO SUBMIT A RESPONSE TO THIS RFP UNDERSTAND AND AGREE THAT the LEA IS NOT OBLIGATED TO AWARD A CONTRACT NOR HAVE ANY FINANCIAL OBLIGATION TO ANY CONTRACTOR. IN ADDITION, EACH CONTRACTOR UNDERSTANDS AND AGREES THAT THE LEA IS NOT RESPONSIBLE FOR ANY COSTS INCURRED IN SUBMITTING A RESPONSE TO THIS RFP. D. ADDENDA If any part of this RFP is amended, addenda will be provided to all contractors who received the initial RFP. Once the proposal due date has passed, addenda will be provided to all contractors who submitted a proposal. E. SUBMISSION OF PROPOSALS Each contractor must comply with the following requirements for preparing and submitting proposals. The LEA reserves the right to eliminate from consideration any FSMC proposal that does not comply with the following guidelines: Proposal and price information must be submitted only on white, letter-size paper.
Installing the Web Server Ensure that both Node.js and npm is installed on the machine. sudo apt-get update sudo apt-get install npm Find the MySQL server's listening port from the config file at [mysqld]. /etc/mysql/my.cnf Change the fields user, root, port of the MySQL configuration in the FoodWasteTracker's index.js: var connection = mysql.createConnection({ host : 'localhost', user : 'YOUR_USER_NAME', password : 'YOUR_PASSWORD', database : 'food_waste_tracker', port : 'PORT_NUMBER_MYSQL_IS_LISTENING_ON' }); Now install all the dependencies npm install Then run the web server in the background sudo npm start& If the program takes control of the shell, CTRL-C in order to stop it. Now jobs should show the web server running in the background. It should now be running on the machine at port 80. In Case of Failure Ensure that MySQL is running sudo service mysql status sudo service mysql stop sudo service mysql start Ensure that the web server’s port isn't already in use
div_id div_desc region_id region_desc INT VARCHAR INT VARCHAR surveyed. food ndb_no {46 nutrients} INT {46 DOUBLEs} ndb_no Contains all foods surveyed for their nutritional data. unit_conversion ndb_no from_name from_value to_name to_value INT VARCHAR DOUBLE VARCHAR DOUBLE ndb_no Contains what unit conversions were available from the dataset. food_food_group ndb_no fg_id INT INT ndb_no Relates foods to their food groups through id pairs. food_subgroup_group fsg_id fg_id INT INT fsg_id Relates food groups to food subgroups through id pairs. user_input uid date time ndb_no fsg_id mkg_id price_year price_quarter weight_g INT DATE TIME INT INT INT YEAR INT DOUBLE uid date time Can be used to store a query made by a particular user of UID at a particular DATE and TIME. visitors identifier uid VARCHAR INT identifier Can be used to track visitors, possibly for persistent statistics over time for the user.
7-35 cm Earthworms Eat: Dead organic matter, fungi, bacteria Eaten by: American robins 0.5-1 mm Mites Eat: Nematodes, fungi Eaten by: Beetles 1-3 mm Beetles Eat: Springtails, mites Eaten by: American robins 0.25-5 mm Springtails Eat: Fungi Eaten by: Beetles 2-6 µm Bacteria Consume: Dead organic matter Eaten by: Protista, nematodes, earthworms 0.1-2.5 mm Nematodes Eat: Protista, fungi, bacteria Eaten by: Mites
23-28 cm American Robins Eat: Earthworms, beetles, other flowering plants Eaten by: Snakes and birds of prey (not included in this food web) 15-50 cm Cutthroat Trout Eat: Algae Eaten by: Grizzly bears 1.8-3.3 m Grizzly Bears Eat: Other flowering plants, cutthroat trout, Uinta ground squirrels, elk <1 mm Protista Eat: Bacteria Eaten by: Nematodes 1-1.4 m Coyotes Eat: deer mice, Uinta ground squirrels, yellow-bellied marmots Eaten by: Gray wolves 1.4-2 m Gray Wolves Eat: Elk, beavers, bison, coyotes
Briefly describe how this Activity linked to, reinforced, or informed related SNAP-Ed direct educational programming in your county. **If you completed an annual partnership self-assessment, please summarize the results [OPTIONAL for FY16]: **If you completed key-informant interviews, focus groups, ripple effect mapping activities, or other partnership / coalition process or impact analysis, please describe the results here: [OPTIONAL for FY16]
1 PM: Lunch and continued discussion at Original Bill’s Taco House, 219 E. Martin Luther King Jr. Blvd. May 30, Wednesday (11am-2pm) 11 AM: Meet at Moonwater Farms, 544 W. Raymond St., for discussion and tour with Kathleen Blakistone, Richard Draut, and “Gansta Gardner” Ron Finley. 1 PM: Lunch and further conversation at the Farms. May 31, Thursday (12pm-2pm) 12 PM: Lunch and conversation with Roy Choi (LocoL) at restaurant he selects. June 1, Friday (11am-2pm) 11 AM: In-class presentations on South Los Angeles. 12:30 PM: Lunch catered by Real Trap Kitchen, with conversation with owners and operators Chef “Spank,” News, and DJ Kev. Readings/Watching/Listening for Week Three: Aron, Hillel, “Anti-Gentrification Movement Spreads to South L.A. Art Spaces,” LA Weekly, Beatty, Paul, The Sellout excerpts (2015) Broad, Garrett, “In a Community Like This” and “The Youth Food Justice Movement.” More Than Just Food: Food Justice and Community Change (University of California Press, 2016) Carmichael, Vanessa, “There May Never Be a Good Brunch Place in South Central,” Huffington Post, Dugdale, Emily, “New Farmer’s Market Tackles South LA’s ‘Food Deserts’ at Local Hospital,” KPCC, Finely, Ron, “A Guerilla Gardener in South Central LA,” TED Talk, Stegemoeller, Kristen, “How Ron Finely Turned a Parkway Garden into a Global Movement,” Paper, Week Four (San Gabriel Valley) June 4, Monday (10am-3pm) 10 AM: Field trip to [Location TBD by Guest] for discussion with Los Angeles Times’ food critic Jonathan Gold. Bus will leave from campus at 10am, promptly. 1 PM: Lunch and continued discussion at a restaurant selected by Jonathan Gold. 3 PM: Bus back to campus. June 5, Tuesday (10am-2pm) 10 AM: Mini-lecture on immigration and food culture in the San Gabriel Valley. 11 AM: Final in-class presentations on San Gabriel Valley. 1 PM: Lunch and continued discussion at Golden Deli, 815 W. Las Tunas Dr.
Work to complete… HOLIDAY HOMEWORK Instructions This work is to be submitted the first day in term that you have F&T. Late submission of work is not a good start to the year Several of these exercises require research and overall this task is quite time consuming, so allow plenty of time to get it done to the very best of your ability. Try to complete it within the last weeks of the holidays before returning to school as it will then be still fresh in your mind - easier to remember. Topic Work to complete Text pages Done Read all of Chapter 1 ‘Food poisoning and food spoilage’ before you start the following: Complete ‘Understanding the text’ questions 1-10 5 Download the fact sheet at Read worksheet ‘Types of food poisoning’. Answer the following: Can you relate to any of these types of food poisoning? If so, which type? What type of food do you think it was that caused the food poisoning? Read & complete worksheet ‘Food poisoning chain of events’ Complete Activity 1.1 ‘Food spoilage and poisoning’ 6 Complete Activity 1.2 ‘Causes of food-borne illness in Australia’ 10 Complete ‘Understanding the text’ questions 11-20 10 Complete the quiz at
Calories Within Your Home Copy the information from nutrition labels of six foods or beverages you consume when home. Make the needed calculations to find out how many Calories are present in the entire container. Name of Food 1. 4. 2. 5. 3. 6. Serving Size Calories Per Serving Servings Per Container Total Calories in Entire Container Total Fat per Serving Total Carbohydrates per Serving Total Protein per Serving 1. 2. 3. 4. 5. 6. If you ate one serving of all six items in one day, how many Calories would you have eaten? __________ If you ate the entire container of all six items in one day, how many Calories would you have eaten? __________ Compare the two Calorie values above to the amount of Calories you need for one day. _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________
2. How many mg of phosphorus do you get from the yogurt? ______________________________________ Sunchips B. Sunchips 1. How many mg of phosphorus do you get from sunchips? ______________________________________ 2. How many mg of magnesium do you get from sunchips? D.5 MINERALS IN THE DIET p. 628 Use Table 7.9 to answer the following questions These are conversions. Use the info on the table as your conversion between Given and Asked for 1. a. One slice of whole-wheat bread contains 0.8 mg iron. How many slices would supply YOUR daily iron allowance if this was the only way for you to get iron? Show work. _______________________ b. Predict the health consequences of not consuming an adequate amount of iron. ______________________________________________________________________________ ______________________________________________________________________________ 2. One cup of whole milk contains 288 mg calcium. How much milk would you need to drink to meet your daily allowance for Ca if that were the only way for you to get it? ________________________
Unit 1 P5 Develop visual recording to produce effective outcomes. 3, 4, 5 Unit 1 M1 Research and respond to independently selected sources, consistently showing effective visual recording skills 1, 4 Unit 1 M2 Show an individual approach to communicating, comparing, illustrating and expanding information and presenting work in a coherent and appropriate creative format. 1, 3, 4 Unit 1 D1 Demonstrate independence, innovation and individuality in evaluating and using sources, integrating visual recording skills and in-depth understanding in communicating information 1, 4 Criteria reference To achieve the criteria the evidence must show that the learner is able to: Task no. Unit 2: Materials Techniques and Processes Unit 2 P1 Explore materials, techniques and processes safely 1, 3, 4, 5 Unit 2 P2 Use materials, techniques and processes. 1, 3, 4, 5 Unit 2 P3 Evaluate the suitability of selected materials, techniques and processes at relevant stages of the process. 3, 4, 5 Unit 2 M1 Show considered understanding of the characteristics and uses of materials, techniques and processes through in-depth investigation and producing diverse experimental work. 1, 3, 4, 5 Unit 2 M2 Carry out purposeful analysis and application of materials, techniques and processes. 1, 3, 4, 5 Unit 2 D1 Use analysis, evaluation and experimental techniques perceptively to develop work that recognises the full potential and limitations of materials, techniques and processes. 1, 3, 4, 5 Learner Assessment Submission and Declaration When submitting evidence for assessment, each learner must sign a declaration confirming that the work is their own. Learner name: Assessor name: R.Starkiss Issue date: 06/09/16 Submission date: 04/11/16 Submitted on: Programme: Level 3 90 Credit Diploma in Art and Design Unit 1: Visual recording in Art and Design Unit 2: Materials, techniques and processes.
alternative diet 20th October Write two paragraphs need for kitchen safety at school or home Design packaging for a pastry product Design packaging for a pastry product How can a basic cake recipe be adapted to become healthier? What can be added and adapted. Cost ingredients for 4 event items 27th October Bring ingredients Bring ingredients Bring ingredients What is Fairtrade What Fairtrade products can be used in a cake? Write up which supermarket department food for event would be bought in 3rd November Draw food wheel fit in what you have eaten on one day Bring ingredients Bring ingredients Design the packaging for a fresh cream sponge cake making sure it is environmentally friendly. Write up role descriptions for kitchen staff and front of house at event 10th November Bring ingredients Draw food wheel fit in what you have eaten on one day Draw food wheel fit in what you have eaten on one day What labels have to be on packaging by law Write up action plan for event 17th November Write ideally balanced meal of what you would eat Bring ingredients Bring ingredients What is the difference between use by dates and best before dates name six foods from each category Ensure all written work is up to date and complete any extra work which can be added to it 24th November How does a traditional Christmas dinner or another festive dish balance on the food wheel? Write ideally balanced meal of what you would eat Write ideally balanced meal of what you would eat Cost out the ingredients to make a Christmas cake Write up a risk assessment for event venue 1st December Design the packaging for a Christmas dinner sandwich Write up findings. Write up findings. Which departments in a supermarket could you buy the ingredients Write a HACCP plan for food being served
for a Christmas cake 8th December Write a paragraph about Fairtrade. Research Fairtrade Write a 8 slide power point on its work Research Fairtrade Write a 12 slide power point on its work Write an action plan for making a Christmas cake Complete all event planning. 15th December Research what foods would be eaten in two other countries for Christmas Research what foods would be eaten in four other countries for Christmas Research what foods would be eaten in four other countries for Christmas Bring ingredients to make a Christmas cake in a 1 hour lesson. Evaluate event
Day Breakfast (yes/no) Carbohydrates (type & amount) Lipids (fats) (type & amount) Proteins (type & amount) Fruits/Vegetables (type & amount) Water (amount) Exercise (type & duration) Monday Tuesday Wednesday Thursday Friday Saturday Sunday
22 Rashmi Das 17.07.1996 Barbari, PO- Hengrabari, PS- Dipur, Guwahati 781036 9678133296 Passed Out 23 Jintu Deori 31.12.1990 Borbam Deori Gaon, PO- Deori Borbam, Dhemaji, Pin- 787026 7399482853 Passed Out 24 Gunamoni Das 03.02.1993 Narayanpur, W.No-5, PO- Dikrong, Dist- Lakhimpur, PS- Narayanpur, Pin- 784164 8486713862 Passed Out 25 Barasha Kra 10.02.1996 Barbari, Hengrabari, Guwahati – 781036 Passed Out 26 Hashina Begum 01.05.1995 Vill- Amgaon Tari Bagan, PO_ Bonda, PS- Pragjyotishpur, Dist- Kamrup – 781026 8753011920 Passed Out 27 Arati Sarma 01.01.1995 Vill+PO - Panikhaiti, PS- Pragjyotish, Dist- Kamrup-781026 8724041645 Passed Out 28 Uddipana Dutta 31.12.1993 Ambikagiri Nagar, R.G. Baruah Road, Guwahati -781024 9706409908 Passed Out 29 Rafikul Islam 30.10.1993 Vill- Jabari Kuchi, PO- Barkola chowra, PS- Mangaldoi, Dist- Darrang- 784525 9678997384 Passed Out 30 Sukanya Deka 24.12.1993 Chandmari, Near Red Cross Hospital, Guwahati 781003 9613525040 Passed Out 31 Dipankar Borah 01.02.1991 Uday Nagar, Rajiv Gandhi Path, Khanapara, Guwahati – 781022 9085521375 Passed Out 32 Anindita Das 10.09.1990 Hengrabari, Near LP School, H/No- 01, Surendra Rabha Path, Guwahati 781036 9613669729 Passed Out Institute of Hotel Management, Guwahati
12 Rinku Moni Ray 06.10.1995 OBC Assam Engeneering College Campus, Jalukbari, Guwahati – 14. 9508793543 Passed Out 13 Sankar Rao 11.06.1995 SC Assam Engeneering College Campus, Jalukbari, Guwahati – 14. 8253957787 Passed Out 14 Gopal Boro 01.12.1991 ST Vill- Bhogdabari, PO+PS - Boko, Kamrup - 781123 73865688066 Passed Out 15 Kailash Hazarika 01.12.1991 OBC Vill+PO- Ramhari, PS- Mangaldai, Dist- 9859700777 Passed Out 16 Pranab Jyoti Chetia 10.01.1978 OBC Vill- Panidihinga, PO- Kamargaon, Golaghat- 785619 9854056223 Passed Out Institute of Hotel Management, Guwahati Huner Se Rozgar Prgramme Food Production (Batch IX) A W.E.F. 29.02.2016 to 22.04.2016 F/Y – 2015-16 Sl. No. Name Dt. Of Birth Category Address Contact No. Passed Out or Drop Out 1 Nixon Narzary 01.10.1992 ST New Guwahati Railway Colony, Bamunimaidan, BG Colony, Qtr. No- 241 (C) 9864192047 Passed Out 2 Suraj Adhikari 30.12.1997 Gen Forest Gate, Narangi, ASEB Colony, Vill+PO- 9508208926 Passed Out
16 Mehuli Mukhapadhyay 19.12.1997 Gen Ulubari, South Sarania, Byelane H/No- 38 8761813326 Passed Out 17 Mallika Nath 01.07.1990 Gen Vill- Dakhin Chuburi, PO- Sipajhar, Hengrabari, Near Rudra Singha Path, Guwahati 36 7035232285 Passed Out 18 Liusheng Chrispus Timung 13.03.1988 ST Vill- Deithor, Karbi Anglong, Pin- 782482 9854511225 Passed Out 19 Akshay Deka 01.06.1997 OBC Vill+PO- rangamati, Mangaldoi, Darrang-784529 7399679220 Passed Out 20 Sarmin Akhtar 01.01.1997 Gen Vill- Sanowa, PO+PS- Sipajhar, Pin- 784145 9615560721 Passed Out 21 Khirud Chetia 02.11.1992 OBC Vill- Panidihingia gaon,PO-PS- Kamargaon, Diust0 Golaghat- 785619 7399731108 Passed Out 22 Palash Chetia 28.01.1997 OBC Vill- Panidihingia gaon,PO-PS- Kamargaon, Diust0 Golaghat- 785619 7399845633 Passed Out
List of Abbreviations FAO – Food and Agriculture Organization FNSP – National Food and Nutritional Security Policy GHI – Global Hunger Index IFAD – International Fund for Agricultural Development IFIs – International Financial Institutions IFPRI – International Food Policy Research Institute IMF – International Monetary Fund MDG – Millennium Development Goals SAPs – Structural Adjustment Programs SFPs – School Feeding Programs
Food Service Contingency Planning 1. Contractor Staffing Availability 1a Contractor contingency plan is activated 1b Effectiveness of the Contractor’s contingency plan 1c Additional contract personnel needed – Contact KO 1d 92G Availability 1e Emergency Temp/Term hires - Contact Resources 1f FPMO Personnel Augmentation 1g Soldier Detail for DFA 1 Establish overall installation feeding plan 1a Need to Consolidate or Move Feeding Operations to Ensure Coverage 1b Need to Assign Personnel to Dine in Certain DFACs 1c Need to Extend Feeding Periods 1d Need to Modify Current Ration Cycle or Menu Selections 2 Civilian/Contractor Personnel Feeding 2a Senior Mission/Garrison CDR approval 2b Headcount Requirement Procedures 2c Cash Collection 2d Signature Headcount 2e Reimbursement to Government 3 Establish New Feeding Areas (Gyms, etc.) 3a Fire Safety Approved 3b Equipment Needed 3c Equipment Moved, Hooked Up 3d PREVMED Inspected 3e Potable Water Available 3f Trash/Grease/Recyclables (see below) 4 Expendable Supplies (cleaning, paperware 5 Trash/Grease/Recyclables 5a Additional Containers Needed 5b Containers Moved to Needed Locations 5c Increased Frequency of Pickup 1 Increased Requirement for Rations 1a SPV Notification 1b Establish Issue Frequency Schedule 1c Need for Additional Subsistence Storage Space 1d Need for Operational Rations
Food Safety Program The Office of Environmental Health and Safety (OEHS) is responsible for regulating food service operations here on the campus of Wayne State University. OEHS is committed to protecting the campus community from food borne illness by ensuring that food served is unadulterated, prepared in a clean environment under safe procedures and is honestly presented. The following addresses fixed, special transitory food units (STFU), mobile and temporary food service operations on the campus of Wayne State University. Reference Regulations Definitions Fixed Food Service Establishments Licensed Special Transitory Food Units (STFUs) Mobile Food Carts Enforcement Procedures License Exempt Temporary Events Temporary Food Events Requiring Licensing REFERENCE REGULATIONS: Agency Agreement between Wayne State University, City of Detroit Food Safety Department and Michigan Department of Agriculture and Rural Development DEFINITIONS: Bake Sales – non-licensed events which may provide non-potentially hazardous, home-prepared baked goods when operated by a charitable, religious, fraternal, or other nonprofit organization in association with fund raising events
Kami Biamonte Get Certified (775) 276-0275 ServeSafe Food Safety Certification Online Training & Exam Proctoring; Spanish Study Guides and Tests Available Reno, Sparks, Carson City, Yerington, Fallon, Fernley 8 hours $175 per includes study guide and exam. Discounts available for groups Classes held monthly. Call Kami at for schedules. SELF STUDY OPTIONS Provider Contact Info Type Location Duration Cost Additional Information Tap Series www.tapseries.com Food Safety Manager Certification Training Online Self Study $86.95 Online training ONLY. Exam is taken at the Laser Grade location. Laser Grade 1-800-211-2754 Food Safety Manager Exam Reno/Tahoe International Airport Test Only $45.00 Proctored exam for the National Registry of Food Safety Professionals. Go to website or call the number provided to schedule an exam. National Restaurant Association Education Foundation Serv Safe Manager Certification Training Online Self Study $125.00 Training only. Contact Pete Allen, John Roberts or Tony Pastini for taking exam only. Professional Server Certification Corporation ANSI Accredited Food Managers Training Online Self Study $ 49.00 for course with final exam sourced out to Lasergrade or Prometric Contact Lorri A. Halverson at for more information. 1-801-494-1416 Nevada Food Manager Training Online Self Study $58.00 Online training ONLY. The best on line food manager certification training to prepare to pass one of the 3 accredited exams. Contact one of the three exam providers to schedule an exam. Mind Leaders/ NEHA Online Food Safety Training 1-800-223-3732 Prometric Certified Food Managers Training Online Self Study Contact the provider for pricing Online training and examinations in 5 languages. Also has an alcohol training certification program available. 1-888-360-8764 Food Manager Certification provider Online Self Study Contact the provider for pricing Accredited ANSI CFP Food Protection Manager certification provider. *TBD – To be determined – possible statewide This list is not intended to be a complete list of all food safety trainers. Please contact our office prior to your course with provider information if you plan to use a course that is not listed above.
Individual food truck project rubric 11 points 15 points 17 points 20 points Poor Fair Good Excellent Truck Design Food Truck name doesn't fit the theme of the truck. It is not displayed well on the truck visible by 1 angle. The truck design is not neat or vert attractive to the customer. Food Truck name some what fits the theme of the truck. It is displayed well on the truck visible from 2 angles. The truck design is not neat or very attractive to the customer. Food Truck name fits the theme of the truck. It is displayed in several locations to be visible from different angles of the truck. The truck design is in a way that is somewhat neat and attractive to the customer. Food Truck name fits the theme of the truck. It is displayed in several locations to be visible from different angles of the truck. The truck design is displayed neatly in a way that is attractive to the customer. The name and truck shows creativity. Logo/Slogan Marketing material doesn't fit theme of the truck. The material design is not neat or very attractive to the customer. Marketing material some what fits the theme of the truck. The material design is not neat of very attractive to the customer. Opening event does not reflect target market. Marketing material fits the theme of the truck. The material design is in a way that is somewhat neat and attractive to the customer. Clear evidence of effort put forth by the student. Menu and restaurant are organized, colorful and very creative. 1st place (3 points each) 2nd place (2 points each) 3rd place (1 points) Most unique (5 points) Most votes for most unique (10 Points) Extra Credit (receiving voting from classmates:)
Product Characteristics and Rate of Diffusion Complexity: The degree of complexity involved in understanding and consuming Mac n’ Cones’ food products is relatively low as it will not be difficult for consumers to comprehend to concept of a classic savory filling in a savory waffle cone, and to just take their first bite into this new food product. Compatibility: As the experimental food and food truck scene is booming in San Francisco, the Mac n’ Cones food products will be extremely compatible to the culture of the target market. Because it is a new food product, existing product knowledge may be extremely low if not non-existent. However, the target market’s culture will negate this. Relative Advantage: While Mac n’ Cones does not have direct competition, it still has relative advantage over its indirect competitors. In comparison to the regular macaroni and cheese, the Mac n’ Cones’ product will have the added benefit of being portable. The Mac n’ Cones’ product will also have and edge over the regular waffle cone with its extensive variety of enhanced flavors. Observability: All of the Mac n’ Cones’ food products are tangible goods that can be seen and tasted. The food truck is also located in the open where the target consumers are able to observe other customers who have already purchased the food products. Trialability: During the initial stages of the launch, samples will be given out to the public increasing the trialability of the Mac n’ Cones’ products. Product Life Cycle Mac n’ Cones’ savory waffle cones are currently in the introduction stage of the product life cycle because they are new to the market. During this stage, the products are relatively unknown. The company will hence be putting in extra efforts for promotional activities during this period. The costs of production and distribution will also be relatively high. As such, almost no profits are discernible at this stage. During this introduction stage, Mac n’ Cones food products will likely be purchased by either the innovators who like to try new things and purchase products as soon as they hit the market, or the early adopters who are keen to experiment with a little more caution than their innovators counterparts. X. Product Placement
Fescue (grass) Producer Lodge Pole Pine Producer Big sagebrush Producer White Bark Pine Producer Whortleberry Producer Quaking Aspen Producer Bacteria-Fungi-Molds Decomposers Beetles (various species) Consumer Plant matter, carrion, Grasshopper (several species) Consumer Leaves, grass, sagebrush Ants (various species) Consumer Plant matter, carrion Spotted Frog Consumer Insects, algae, aquatic plants Clark’s Nutcracker Consumer Pine nuts, other seeds, Berries, eggs. Raven Consumer Carrion, especially wolf kills, fruit, eggs, rodents… Bald Eagle Consumer Fish, otters, carrion in winter Red Tailed Hawk Consumer Rodents, fish, carrion...
Organisms Sheet # 2 Pocket gopher Consumer Grasses, underground stems Uinta Ground squirrel Consumer Pine seeds, grasses, insects, mushrooms Marmot Consumer Grasses, seeds Moose Consumer Aspen, aquatic plants Bobcat Consumer Rodents, pronghorn Bison Consumer Grasses Grizzly Bear Consumer Pine seeds, rodents, fish, elk, berries, grass, bison…. Elk Consumer , grasses River Otter Consumer Fish, crayfish, frogs, turtles. Pronghorn Consumer Sagebrush, grasses Beaver Consumer Aspen, aquatic plants Wolf Consumer Elk, bison, pronghorn, deer, beaver… Cutthroat Trout Consumer Insects, frogs, algae Sun Solar Energy Ultimate source of energy for most life on Earth. Please answer in complete sentences. How many trophic levels does your food web contain?
http://www.sears.com/md-sports-chatham-foosball-table/p-00601233000P?prdNo=7&blockNo=7&blockType=G7 Manufacturer is REGENT SPORTS CORP $249.99 832 Dacula Rd Dacula, GA 30019 373.95 wayfair 400 (free shipping) HATHAWAY Hathaway Primo Soccer Table, Brown, 56-Inch $538.95 & FREE Shipping $450 at home depot HATHAWAY Kick Foosball Table Legend, 55 In $489.85 & FREE Shipping. 13 customers all 5stars
Some students might want to know the footprint lengths and estimated heights of those individuals as published by professional paleontologists. Those () have been compiled from the two sources listed above, along with some further suggestions for student follow-up. Hay, Richard L., and Mary D. Leakey. "Fossil Footprints of Laetoli". Scientific American, February, 1982, pp.50-57. This is an excellent source of detailed information, and the source of photogrammetric diagrams of many of the footprints. Tattersall, Ian. "Evolution Comes to Life". Scientific American, August, 1992 Gore, Rick. "Tracking the First of Our Kind". National Geographic, September, 1997, pp.92-99. Landwehr, James M., and Ann E. Watkins. Exploring Data. 1987. Dale Seymour Publications (technique for doing stem & leaf and box plots). Be sure to get the Teacher's Edition. A 1994 edition is available from Amazon.com for $10.75 Moore, John. Science as a Way of Knowing - Evolutionary Biology. Reprint from American Zoologist, vol.24, no.2, 1984, page 485. Also in The Foundations of Modern Biology. 1993. Original Source: Steve Randak, NABT Convention, Reno, 11/98; additional material presented at the NABT in Ft. Worth TX, 10/99. Adapted for website by L. Flammer 4/99 Major revisions 1/17/00, 3/2/00, and 5/5/03
Jumping and Landing drills This is part of the movement dynamics syllabus. Ideally do this with a coach to start with so they can check you are doing this correctly. Foot contact should be a flat foot so the whole foot absorbs the landing. i.e. not on toes or ball of the foot. Work the ground as hard on landing as on take off. You should dip no further on landing as you do when you take off, i.e. no bounce down then up. Start 2 footed. Only progress to one foot when competent on 2 feet. Forward jumping in place 2 foot to 2 foot jump, start at 50cm controlling the landing. Progress up to 1m or the width of a lane (1.2m) Straight bounds. Jump forward and land controlling the landing and repeat over several small hurdles, cones. Square jumps/hops Set up a square, can use cones, 10cm hurdles, or even just use tape or the intersection of track lines. Jump in and out of the square in every direction, forward, left, back, right. Control the landing and the flat foot contacts at every jump. Once you get good at it can progress to one foot or make the square bigger. Progression to plyometrics This is getting to advanced level, usually athletes aged 16+ whose bone structure has matured. They should also have a high level of strength in their calves, ankles. Attempting plyometrics on weak ankles can lead to injuries, particularly in the Achilles tendon. Once athletes get to this level they should have a coach setting the session exercises and volumes. Athletes should be competent at the jumping and landing with good foot contacts and fully controlled landings before progressing to this level. It should be done initially under coach supervision to check you are doing this correctly as incorrect technique can lead to injury. Once you can do this exercises can include Continuous jumps over mini hurdles on 2 feet. Drop jumps bounding Multiple hopping (very advanced)
Cast Evaluation Required Not Required Cast Bisection Use Given Lines Lab Discretion Pouring Instructions Pour Vertical L R Pour Inverted °L °R Pour Everted °L °R Forefoot Correction No Forefoot Correction L R Balance Forefoot to Perpendicular L R Intrinsic Posting L R Extrinsic Posting L R Accommodation Cuboid Filler L R Styloid Process L R No Filler 2 – 4 (Met Dome) L R Plantar Fascia L mm R mm Lateral Expansion minimal standard maximum Arch fill ° Lab Discretion ° Minimal Specify Supplier (see supplier list) Orthoses sent to Podiatrist Clinic Date Material Polypropylene 3.0mm 4.0mm 5.0mm EVA Shell Full Length Trilaminate Full Length TL2100 Semi Rigid Rigid Orthotic Shape Standard Grind L R Narrow Grind L R Wide Grind L R Medial Flange L R Lateral Flange L R Morton’s Extension L R Slimthotic type 1 – 3 L R 1 – 5 L R Heel Aperture L R Heel cup depth Left: Med mm Lat mm Right: Med mm Lat mm Heel Posting No Posting L R Thin Heels to Min. Thickness L R Intrinsic L R Extrinsic L R Left ° Inverted with °motion Right ° Inverted with °motion Heel Flare Medial Lateral L R Medial Skive Left 2.0mm 4.0mm 6.0mm Right 2.0mm 4.0mm 6.0mm Posting Material Eva Other Extensions/Covers Shell To Sulcus Full Length Vinyl Leather PPT 1.5mm PPT 3mm Spenco 1.5mm Spenco 3mm Luna Soft 2mm Luna Soft 3mm X-Static 3mm Specify Other Recommendations Supplier details Phone Medical Grade Footwear Required (please tick below) Left Right Bilateral Prefabricated ‘Off-the-shelf’ footwear with specialised features such as extra depth/width.
PTO Knowledge and understanding of the issues and services, which affect the health/wellbeing of older people and the wider community. Application and Interview Qualifications Have attained a professionally recognised manicure/pedicure or foot care specialist qualification e.g. Level 2 manicure and pedicure Application and Interview A recognised qualification in IT such as ECDL or willingness to gaining this during the first 6 months in post. Application and Interview A recognised qualification in massage or relaxation techniques. Application and Interview Other Requirements Willingness to consent to an Enhanced Disclosure through DBS. Application and Interview AGE UK CALDERDALE & KIRKLEES BASIC TERMS OF EMPLOYMENT SALARY As outlined in the advertisement and job description for the position
LOUGHTON TOWN COUNCIL RODING VALLEY RECREATION GROUND FOOTBALL PITCHES 2016/2017 SEASON REGULAR BOOKING FORM Name of Football Club …………………………………………………….. Name of League ……………………………………………………………. Colour of Team Strip ……………………………………………………… Age Group of Players ……………………………………………………… Secretary Name ………………………………………………………. Address ……………………………………………………. ……………………………………………………. Email …………………………………………………….. Tel no Day …………… Evening ….…………… Day required Saturday / Sunday Approximate time of kick-off…………………………. Requirements: * Price Cost * One match per week for season Pitch Number required 815.00 Changing Room Number required 424.00 Junior (9 v 9) One pitch available 489.00 Mini-Soccer pitch (Goals not provided) Number required 317.00 Junior (5 v 5) pitch Number required 245.00 One match alternate weeks for season: (Week 1 starts 5 + 6 September) (Week 2 starts 12 + 13 September) ** Pitch Number required 489.00 Changing Room Number required 255.00 Junior (9 v 9) One pitch available 294.00 Mini-Soccer pitch (Goals not provided) Number required 191.00 Junior (5 v 5) pitch Number required 147.00 Total Cost of Facilities Required * Please complete these columns as appropriate ** Please indicate Week 1 or Week 2 Continued overleaf……
August 2018 Sep 2018 ► Sun Mon Tue Wed Thu Fri Sat 1 SUMMER WORKOUTS 10:00-11:30 AM wr 2 SUMMER WORKOUTS 10:00-11:30 AM wr 3 4 5 Program wide BBQ 1-4 pm WR 12 13 Freshmen Equipment h/o Physical 4-part form Check $220 Sneakers/cleats 14 Practice 7-9:30 am 15 Practice 7-9:30 am a 16 Practice 7-9:30 am 17 PrActice 7-9:30 am 18 Practice 7 -10 am 19 20 Practice 3:30-5:30 21 Practice 22 Practice 23 Practice 24 Practice 25 Day off 26 27 Practice 3:30-5:30 28 5:00 JV/Freshmen black/white game 29 Practice 3:30-5:30 pm 30 Practice 3:30-5:30 pm 31 Practice 3:30-5:30 pm September 2018 Oct 2018 ►
Citronelle Football Summer Schedule - June 2014 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 QB CLUB GOLF TOURNAMENT MILL CREEK G.C. 8:00 AM 8 9 PLAYERS OFF 10 PLAYERS OFF 11 PLAYERS OFF 12 PLAYERS OFF 13 PLAYERS OFF 14 15 16 PLAYERS OFF 17 PLAYERS OFF 18 PLAYERS OFF 19 PLAYERS OFF 20 PLAYERS OFF 21 22 23 Weight Room Workout- 7:00- 8:15 am Condition- 8:30 – 9:00 Breakfast - 9:15 am 24 Weight Room Workout - 7:00-8:15 am Practice - 8:30- 10:00 Breakfast - 10:15 am 25 Weight Room Workout- 7:00-8:15 am Condition- 8:30 – 9:00 Breakfast - 9:15 am 26 Weight Room Workout- 7:00-8:15 am Practice - 8:30 – 10:00 Breakfast - 10:15 am 27 PLAYERS OFF 28
Citronelle Football Summer Schedule - August 2014 Sun Mon Tue Wed Thu Fri Sat 1 PLAYERS OFF 2 3 4 Varsity Football Practice #1 Shorts /T –shirts 8:00 am 5 Varsity Football Practice #2 Shorts / T-shirts 3:00 pm 6 Varsity Football Practice #3 Shorts / T-shirts 3:00 pm 7 1st Day of School Varsity Football Practice #4 1st Day –Full Pads 3:30 pm 8 Varsity Football Practice #5 Full Pads 3:30 pm 9 “ Media Day” Team Pictures 10:00 am / Stadium 10 11 Varsity Football Practice #6 3:30 pm 12 Varsity Football Practice #7 3:30 pm 13 Varsity Football Practice #8 3:30 pm 14 Varsity Football Practice # 9 3:30 pm 15 Varsity Football Practice #10 Scrimmage with Officials 6:00 pm 16 PLAYERS OFF 17 18 Varsity Football Practice #11 3:30 pm 19 Varsity Football Practice #12 3:30 pm 20 Varsity Football Practice #13 3:30 pm 21 Varsity Football Practice #14 3:30 pm 22 Citronelle vs. Theodore HOME 7:00 pm 23 PLAYERS OFF 24 25 Varsity Football Practice #16 3:30 pm 26 Varsity Football Practice #17 3:30 pm 27 Varsity Football Practice #18 3:30 pm 28 Varsity Football Practice #19 3:30 pm 29 Citronelle vs. Baldwin County AWAY 7:00 pm 30 PLAYERS OFF
Page 5 – Practice Questions Page 8 – Command Words Page 13 – Physical Factor Page 17 – Methods to Gather Information on Physical Factor Page 26 – Approaches to Develop Physical Factor Page 30 – Emotional Factor Page 32 – Methods to Gather Information on Emotional Factor Page 38 – Approaches to Develop Emotional Factor Page 41 – Mental Factor Page 43 – Methods to Gather Information on Mental Factor Page 50 – Approaches to Develop Mental Factor Page 54 – Objective and Subjective Information Page 57 – Principles of Training Page 59 – Goal Setting Page 61 – Model Performance Page 64 – Monitoring Performance Development Page 65 – Feedback Page 67 – Scenario Questions Page 70 – Practice Questions 2 Higher Code of Conduct The Higher course is made up of 3 internally assessed units – 2 practical and 1 written. The written unit contains 8 outcomes which must be passed. ALL UNITS MUST BE PASSED AT HIGHER STANDARD IN ORDER FOR YOU TO BE PRESENTED AT HIGHER LEVEL. Final results are made up from: 60% - One-off Performance with written Challenges and Evaluations 40% - SQA Examination The following are a list of rules which must be adhered to within the Higher class:
Describe Paint a ‘picture’ of what you see or do How did you do it? Describe all details and characteristics – no matter how small Explain Giving reason or meaning to situations or actions Makes something clear – why do you use this? Why did it happen? Gives impact to actions Point and Impact Because…/ this allowed…/ to ensure that…/ to make sure that…/ which meant… Analyse Study and explain something in great detail Break down something in to parts and interpret Use explanations to show connections Analysis can include positive and negatives As a result of…/ This allowed for…/ This resulted in…/ This meant that… Evaluate Make a judgement on something Back up judgements with evidence Objective and Quantitative (O.S, fitness test, etc.) Subjective and Qualitative (opinions, feedback, questionnaires, etc.) Judgements can also be made by making comparisons between: Successful v Unsuccessful Before v After Benefits v Limitations It worked because…/ results showed that…/ it was worthwhile because…
JUNE 2018 SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Russia Vs Saudi Arabia 15 Egypt Vs Uruguay, Morocco Vs Iran, Portugal Vs Spain 16 France Vs Australia, Peru Vs Denmark, Argentina Vs Iceland, Croatia Vs Nigeria 17 Costa Rica Vs Serbia, Brazil Vs Switzerland, Germany Vs Mexico 18 Sweden Vs South Korea, Belgium Vs Panama, Tunisia Vs England 19 Colombia Vs Japan, Poland Vs Senegal, Russia Vs Egypt 20 Uruguay Vs Saudi Arabia, Portugal Vs Morocco, Iran Vs Spain 21 Denmark Vs Australia, France Vs Peru, Argentina Vs Croatia 22 Nigeria Vs Iceland, Brazil Vs Costa Rica, Serbia Vs Switzerland 23 South Korea Vs Mexico, Germany Vs Sweden, Belgium Vs Tunisia 24 England Vs Panama, Japan Vs Senegal, Poland Vs Colombia 25 Uruguay Vs Russia, Saudi Arabia Vs Egypt, Iran Vs Portugal, Spain Vs Morocco 26 Denmark Vs France, Australia Vs Peru, Nigeria Vs Argentina, Iceland Vs Croatia 27 Serbia Vs Brazil, Switzerland Vs Costa Rica, South Korea Vs Germany, Mexico Vs Sweden 28 England Vs Belgium, Panama Vs Tunisia, Japan Vs Poland, Senegal Vs Colombia 29 30 Winners A Vs Runners-up B, Winners C Vs Runners-up D
All enforcement action will be taken in accordance with the Council’s Enforcement Policy. 3. BACKGROUND 3.1 Profile of the Authority North West Leicestershire District Council services an estimated population of 90,300 covering an area of 27,933 hectares. It is a predominately rural district with 2 main urban areas, Coalville and Ashby de la Zouch. 3.2 Organisational Structure 3.2.1 Democratic Structure The Council is composed of 38 Councillors elected every four years. All Councillors meet together as the full Council. Meetings of the Council are normally open to the public. Councillors decide the Council’s overall policies and set the budget each year. The Council will appoint a Leader, a Policy Development Group, regulatory bodies, an Audit and Governance Committee and other statutory, advisory and consultative bodies. The Cabinet is responsible for most day-to-day decisions and comprises the Leader and his appointed Portfolio Holders. The Cabinet has to make decisions which are in line with the Council’s overall policies and budget. The Policy Development Group may make recommendations which advise the Cabinet and the Council on its policies, budget and service delivery as well as monitoring the decisions of the Cabinet. 3.2.2 Food Safety Team Structure The Food Safety Team sits within the Environmental Health Team which forms part of the Legal and Support Services. The team is managed by the Environmental Health Team Manager. In addition the following staff contribute to the food safety service: Environmental Health Safety Team Leader 3 Environmental Health Officers 1 Environmental Health Technician 1 Environmental Health Technical Assistant (full time) The Environmental Health Team structure chart is attached at Appendix 2 In addition there is 1 Technical Administrator and 1 Senior Technical Administrator who assist with the administration work of the Food Safety Team. The team submits any samples for microbiological analysis to the Good Hope Hospital, Birmingham and all other samples for analysis to the County Public Analyst (Staffordshire Scientific Services). Eville & Jones Ltd provide the Official Veterinary Surgeon at the border inspection post at . The Lead Official Veterinary Surgeon is Rafael Pedregosa.