An Issue vs. A Problem: The Kudler Fine Foods Store Kudler Fine Foods is a local upscale specialty food store with three locations (La Jolla, Del Mar and Encinita) located in fashionable shopping centers in the San Diego metropolitan area. The stores are stocked with the very best domestic and imported foodstuffs and divided into different departments (Kudler Intranet). It was founded by Kathy Kudler, a Marketing VP of a large contractor at the time, in 1998. As many small businesses, the operation
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Kudler Fine Foods, owner Kathy Kudler has recently expanded her business to include a catering service, but she needs to be aware of basic food regulations, product liabilities, and good workplace practices to meet all requirements set by food and safety regulations. In today’s society many consumers such as very young children, the elderly and pregnant women with very sensitive immune systems that is more at risk for food borne illnesses. “According to the Center for Disease Control and Prevention
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ANALYSIS OF FOOD PRODUCTS FOOD SCIENCE 581 Instructor Prof. D. Julian McClements Room 238, Chenoweth Lab Tel: 545 1019 Email: mcclements@foodsci.umass.edu Course Description Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly
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Family : __________ 5. Monthly Income : Less than 10,000 10,000 - 25,000 25,001 and above 6. Age : _________________ 7. Sex : Male Female 8. Marital Status : Married Single Any Other 9. Do you buy branded food items and medicines? Yes No 10. Do you examine the expiry date of the items you buy? Yes No 11. (a) Do you check the MRP (Maximum Retail Price) before buying a product? Yes No (b) Are you charged the MRP or more than/less
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Food Borne Illness Safety Bulletin Aleisha Johnson SCI 220 March 2, 2013 Pamela Cox University of Phoenix Food Borne Illness Safety Bulletin | | | | | | | | | | | | | | Recently the City of Monmouth, Oregon has been notified of an outbreak of food borne illnesses. Over 35 cases of food borne illness have been reported and confirmed. Each year one in six people get sick from a food borne illness and 3000 people in America die. (CDC Food and Safety) There are
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Houston Department of Health and Human Services says “Be Smart- Keep Foods Apart- Don’t Cross Contaminate!” Cross Contamination, which is the leading cause of foodborne illness, is the transfer of harmful bacteria to food from improperly handled cutting boards, utensils or other foods. (1) It is important to keep raw meat, poultry and seafood separate and then keep their juices away from the cooked meat(s) and ready to eat foods so you don’t Cross Contaminate. Below are some simple steps you can
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substances which adversely affect the nature, substance and quality of food products. It can be at the time of harvesting, storage, processing, transportation or distribution. Adulteration is of two types: intentional and incidental. Sometimes adulteration is caused due to ignorance, negligence or lack of proper facilities. To check the growing tendency of food adulteration, Government of India had intro¬duced "Prevention of Food Adulteration Act" (PFA) in 1954. This Act is based on interna¬tional
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the safest food supplies in the world, foodborne infections are relatively prominent in this nation. For example, there has recently been some contaminated produce, such as spinach and lettuce, which was distributed to numerous states that has caused a variety of unwanted symptoms and even resulted in death. This was widely reported in the news and had many individuals worried about what they were eating. Although the United States has many ways to combat the contamination of our food supply, it
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biology BS Biology is the course needed to take Microbiology. Microbiology Training For over 80 years we have been training the food industry and we pride ourselves on the quality and content of our training portfolio. We offer a range of microbiology training to the food and drinks industry from standard courses on HACCP (RSPH), shelf-life and auditing to food microbiology and tailored confidential training. In partnership with Skill gate we have developed an online microbiology course that
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