Going green has never been more in vogue. Whether it's concern over climate change or an affinity for organic, pesticide-free products, many people are eating up the now trendy socio-political movement with a recyclable spoon.
A good way to be green is to avoid food waste, kitchen waste, garbage...call it what you will, it is any form of waste derived from food materials. It typically consists of peelings, scraps, excess or spoiled prepared food, and other discards from domestic or commercial kitchens. And it's a huge problem, as enough food is thrown away to feed the world.
This week, a look at food waste.
TTFN, Fred.
Quote of the week: "Although the world is full of suffering, it is also full of overcoming it." - Helen Keller (American author, activist and lecturer, and the first deaf and blind person to graduate from college, 1880 – 1968)
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Wednesday, May 28, 2008
Wednesday, May 21, 2008
HACCP Principle 1: Conduct a Hazard Analysis
A while back (okay, months ago), we looked at a brief overview of HACCP and then more in-depth at the Five Preliminary Tasks that need to be accomplished before you can develop a HACCP Plan.
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), which developed the seven HACCP principles, was established in 1988 and has as members officials from several federal agencies which include the Food and Drug Administration, the Centers for Disease Control and Prevention, the Food Safety Inspection Service, the Agricultural Research Service, the National Marine Fisheries Service, and the U.S. Army. The NACMCF also has national experts from academia, state government, consumer groups, and the food industry.
The purpose of a hazard analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard.
This week, we look at HACCP Principle 1: Conduct a Hazard Analysis.
TTFN, Fred.
Quote of the week: "In a time of universal deceit, telling the truth is a revolutionary act." - George Orwell (pen name of Eric Arthur Blair, English writer and journalist, 1903 – 1950)
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), which developed the seven HACCP principles, was established in 1988 and has as members officials from several federal agencies which include the Food and Drug Administration, the Centers for Disease Control and Prevention, the Food Safety Inspection Service, the Agricultural Research Service, the National Marine Fisheries Service, and the U.S. Army. The NACMCF also has national experts from academia, state government, consumer groups, and the food industry.
The purpose of a hazard analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard.
This week, we look at HACCP Principle 1: Conduct a Hazard Analysis.
TTFN, Fred.
Quote of the week: "In a time of universal deceit, telling the truth is a revolutionary act." - George Orwell (pen name of Eric Arthur Blair, English writer and journalist, 1903 – 1950)
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
Wednesday, May 14, 2008
Tofu
For years I referred to tofu as the "White Death", which was what it was called in an article in the California Aggie during my formative years at UC Davis. The author also indicated they would rather "shovel steer manure in a wind tunnel" than eat tofu. I carried this view for years without bothering to try it.
At some point I consumed tofu and learned it had chameleon-like qualities, developing flavors through spices and marinades. I am genetically and digestively challenged, so I don't consume it in large amounts, but I do like it. However, as many of you know, I can't let a good phrase left unsaid. We were at a local teppanyaki-style Japanese restaurant the other day. My daughter was drinking miso soup and asked what the small white cubes were. "The White Death" I replied, without hesitation. She knows me well enough not to be too surprised at things I say, but I thought her boyfriend was going to spit his soup all over the grill.
This week, a look at tofu.
TTFN, Fred.
Quote of the week: "One never knows what each day is going to bring. The important thing is to be open and ready for it." - Henry Moore (British sculptor, 1898 - 1986)
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
Tofu
At some point I consumed tofu and learned it had chameleon-like qualities, developing flavors through spices and marinades. I am genetically and digestively challenged, so I don't consume it in large amounts, but I do like it. However, as many of you know, I can't let a good phrase left unsaid. We were at a local teppanyaki-style Japanese restaurant the other day. My daughter was drinking miso soup and asked what the small white cubes were. "The White Death" I replied, without hesitation. She knows me well enough not to be too surprised at things I say, but I thought her boyfriend was going to spit his soup all over the grill.
This week, a look at tofu.
TTFN, Fred.
Quote of the week: "One never knows what each day is going to bring. The important thing is to be open and ready for it." - Henry Moore (British sculptor, 1898 - 1986)
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
Tofu
Wednesday, May 7, 2008
How To Cough or Sneeze
It’s called the “common cold” for a reason. You will probably have more colds than any other type of illness. It’s the most common reason that children miss school and parents miss work. If anything, using the term "common" with cold is an understatement.
The common cold is our name for a specific collection of symptoms, a pattern of illness that can be caused by a variety of different viruses. Over 200 different types of viruses can cause a cold. Most people are sick with each specific strain of cold virus only once in their lives.
The body has a relatively small number of symptoms with which to respond to an ever-changing, wide variety of viruses. These symptoms are often the body's attempt to get rid of the virus and to minimize damage. Sneezing ejects the virus from the nose and coughing from the lungs and throat. And, if we're not careful, we spread the virus.
This week, a look at how to cough and sneeze.
TTFN, Fred.
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
The common cold is our name for a specific collection of symptoms, a pattern of illness that can be caused by a variety of different viruses. Over 200 different types of viruses can cause a cold. Most people are sick with each specific strain of cold virus only once in their lives.
The body has a relatively small number of symptoms with which to respond to an ever-changing, wide variety of viruses. These symptoms are often the body's attempt to get rid of the virus and to minimize damage. Sneezing ejects the virus from the nose and coughing from the lungs and throat. And, if we're not careful, we spread the virus.
This week, a look at how to cough and sneeze.
TTFN, Fred.
(scroll over or click on iPaper below to have a drop-down menu that includes a print option)
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