* Never administered growth promotants or added hormones. * Are not restricted in farrowing or gestation crates.
|
|
- Elmer Greer
- 5 years ago
- Views:
Transcription
1 AHNP FAQ OUR PRODUCTS AND PROTOCOLS Q - What does All-Natural mean? A - While the term "All-Natural" is very loosely defined by the USDA, American Homestead honors the true and most stringent definition of Natural for any meat product available. Our true "All- Natural" protocols assure that our animals are: * Never administered antibiotics. * Never administered growth promotants or added hormones. * Are 100% vegetarian fed. * Are not restricted in farrowing or gestation crates. * Given free access to food and natural outdoor environments while growing. * Are sustainably raised on Midwestern family farms on a low-stress environment. * Have the highest standards for animal welfare that include annual audits and verification by trained third-party organizations. * Additionally, all of our products contain no additives or preservatives. Q - Are your products antibiotic free? A - Yes. While many other competitors sell the term "Antibiotic Free" as following a withdrawal method in which no antibiotics are administered to the animal within the last few months of life, American Homestead follows the standard of "No Antibiotics... Ever." Q - How are your animals raised? A Our animals are raised by D&M Holdings, the livestock division of American Homestead and by carefully selected independent, family farms that are the core of our business. These family farms are meant to be handed down to the next generation, with real families working on real farms. These are not "corporate" farms. The care and attention given our Hampshire hogs in this setting is unmatched, with "hoop" barns that allow both indoor and outdoor access and shelter, where our hogs enjoy social interaction, fresh straw bedding and clean, tested water. We feed a corn and soybean-rich vegetarian diet and administer no antibiotics or growth hormones from birth. We do not use gestation or farrowing crates and our hogs have ample space for mobility and complete radius movement in these critical stages of their development. Q - Are your animals vegetarian fed?
2 A - Our animals are raised on a corn and soybean-rich based diet that s all-natural and vegetarian and the majority are fed a diet that is Non-GMO Project verified. STORING & COOKING Q - How long can I keep my fresh pork in the refrigerator? A - Sealed, pre-packed fresh pork cuts can be kept in the refrigerator for 4-6 days; sealed ground pork will keep in the refrigerator for 2-3 days. If you do plan on keeping the raw, fresh pork longer than 5 days before cooking it, store it well-wrapped in the freezer. Q How long can I keep pork in the freezer? A - Generally, fresh cuts of pork, like roasts, chops and tenderloin can be kept well-wrapped in the freezer up to 9 months or more. Well-wrapped ground pork can be kept for about 6 months in the freezer. However, the product should not be frozen, thawed and then frozen again as that can create off-flavor issues. Q - How do I wrap my fresh pork for freezing? A - Follow these steps to help keep your pork fresh in the freezer. Use one of these freezer wrap materials: specially-coated freezer paper (place the waxed side against the meat); heavy-duty aluminum foil; heavy-duty polyethylene film; heavy-duty plastic bags. Re-wrap pork in convenient portions: leave roasts whole, place chops in meal-size packages, shape ground pork into patties. Put a double layer of waxed paper between chops and patties. Cover sharp bones with extra paper so the bones do not pierce the wrapping. Wrap the meat tightly, pressing as much air out of the package as possible. Label with the name of the pork cut and date. Freeze at 0 degrees F or lower. Q - How long can I store ham or other smoked products in the refrigerator? A - Whole smoked ham and whole ham slices can be stored in the refrigerator for 4-5 days or the use by date on the label. Smoked sausages, hot dogs, bacon and other luncheon meats can be kept for up to 7 days. Q - What about freezing ham? A - The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat. However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2-3 months. Q - I have leftovers from a big roast, how long can I keep them? A - Leftovers should be placed in the refrigerator within 1 to 2 hours of serving. Store cooked leftovers in the coldest part of the refrigerator for 4-5 days. Well-wrapped leftovers can be kept in the freezer for up to 3 months.
3 Q - Can I brown my fresh pork this morning, put it the refrigerator and finish cooking it tonight? A - Never brown or partially cook any meat. Q - Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? A - No. Bacteria grow most rapidly in the range of temperatures between 40 and 140 degrees F, some doubling in number in as little as 20 minutes. Some types will produce toxins that are not destroyed by cooking. Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. If a food has been left in the "Danger Zone" between 40 and 140 degrees F for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. It is always best to use the rule of When in doubt, throw it out. Q - What is the best way to thaw frozen pork? A - The best way to defrost pork is in the refrigerator in its original wrapping. Follow these guidelines for defrosting pork in the refrigerator: Small roast will take 3-5 hours per pound. Large roast will take 4-7 hours per pound. Chop, 1" inch thick will take hours. Ground pork needs to be estimated by package thickness. Q - My roast isn t thawed completely, but I need to get my meal started. Can I still cook it? A - It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker. Q - Can pork be refrozen if it has thawed? A - According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting, and potential off-flavors. After cooking raw foods, which were previously frozen, it is safe to freeze the cooked foods. Q - What about trichinosis? A - Because of modern feeding practices, trichinosis is a no longer a concern. Although Trichinella spiralis is virtually nonexistent in pork, if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork, which is 145 degrees F with a 3 minute rest period. Q- How long should I cook pork?
4 A - The National Pork Board suggests cooking to a final internal temperature of 145 degrees and letting it rest 3 minutes. Because today's pork is leaner than in years past, it's important not to overcook it. Yet, for many, one of the first food safety rules learned was never to serve pork unless it's been cooked to well-done in order to avoid trichinosis. The good news is that this advice is outdated. Modern methods of farming have made trichinosis virtually nonexistent. Plus, the USDA has established that cooking pork to an internal temperature of 137 F kills Trichinella spiralis. The USDA currently advises the final temperature for cooked pork should be 145 F with a 3 minute rest period. Remember to "Think Pink". For fork-tender, juicy pork, cook to medium-done which is an internal temperature of 145 F. Pork cooked to 170 F will lose almost all of its pink color and juiciness. ORDERING & SHIPPING Q - How do you ship meat through the mail? A - American Homestead uses insulated coolers and dry ice to ship our fresh and frozen products. All orders are shipped Via FedEx standard ground shipping for a flat fee of $10.99 and will take 2-3 days to arrive once your order is shipped. If you would like overnight shipping, you can make that request in the Notes section in the order form. The cost of overnight shipments varies based on location. Q - When will my order ship? A - Homestead Natural Meats works hard to fulfill your online order quickly, with most orders shipping the same or next business day if possible. We ship product on Monday through Wednesday, except holidays. Depending on your location, shipping method selected, and the day of the week that you place your order, you can expect your products to arrive from 1 to 7 days after placing your order. Shortly after submitting your order, you ll receive a confirmation with the projected shipment and delivery date. Once your order has shipped, we ll send a second with your tracking information. Q - Where do you ship? A - American Homestead currently ships within the contiguous United States. We don t yet ship to Alaska and Hawaii, nor can we ship to PO Boxes. Q - How can I tell when my order has shipped? A - American Homestead will send a FedEx tracking number at time of shipment to the address you provide with your order. Q - What if I have a problem or changes to my order? A - Please contact us at customerservice@americanhomesteadnp.com and we will make every effort to rectify any product and shipment issues or make changes to existing orders.
5 Q - What forms of payment do you accept? A - American Homestead accepts Visa, MasterCard and Discover cards. Q - What do I do with the dry ice remaining in the cooler? A If there is any dry ice remaining with your shipment, please do not touch with exposed skin and simply allow the ice to dissipate naturally. Q - The package says "Keep Refrigerated" yet there is no ice in the cooler? A - We adjust the amount of dry ice placed in each cooler based on the size of cooler used, the amount of product ordered and seasonal ambient temperatures. Our goal is to include enough dry ice to ensure your product remains at the correct chilled temperature during transportation from our facility to its final destination. Q - My product arrived thawed, it is still good? A We ship all of our products in a refrigerated fresh or frozen state. Feel confident that your products are in good condition, if they are frozen or chilled and cool to the touch at time of delivery. However, if you have any concerns please feel free to contact us at customerservice@americanhomesteadnp.com. Q - My product arrived frozen? A We ship all of our products in a refrigerated fresh or frozen state. Feel confident that your products are in good condition, if they are frozen or chilled and cool to the touch, at time of delivery. However, there are instances in which fresh primal products may arrive with a slight exterior frozen crust. If you have any concerns please feel free to contact us at customerservice@americanhomesteadnp.com.
Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key
Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to
More informationHoliday Food Safety & Crock Pot Food Safety. Lunch & Learn 12 noon to 1 pm November 3, 2014
Holiday Food Safety & Crock Pot Food Safety Lunch & Learn 12 noon to 1 pm November 3, 2014 USDA (search Thanksgiving) Resources http://www.fsis.usda.gov/wps/portal/fsis/ Holiday Resources (includes English
More informationPLAINVILLE-SOUTHINGTON REGIONAL HEALTH DISTRICT
PLAINVILLE-SOUTHINGTON REGIONAL HEALTH DISTRICT Main Office Satellite Office 196 NORTH MAIN STREET ONE CENTRAL SQUARE SOUTHINGTON, CT 06489 PLAINVILLE, CT 06062 860-276-6275 FAX 860-276-6277 pshd.org SHANE
More informationCommunity Organization Functions
Community Organization Functions A community organization function (COF) is a public event where home prepared food may be served. To qualify as a community organization function, the event must meet all
More informationFoodborne Illness Can Cause More than a Stomach Ache!
Foodborne Illness Can Cause More than a Stomach Ache! Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Don t count on these to test for food safety! Sight Smell Taste
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationroasted coffee valued $25 more FedEx Ground Service FedEx Ground/Home Delivery Transit Times from Topeka, Kansas (business days):
*Free Ground Shipping is available to retail customers in the continental US only. Offer applies to purchase of roasted coffee valued at $25 or more. PT's Coffee reserves the right to charge shipping for
More informationHow to Make a Turkey. By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM
How to Make a Turkey By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM 2700.003 Table of Contents iii Getting Started... 1 Step 1 Gather Materials... 3 Thawing the Turkey... 5 THAWING TIMES FOR A
More informationHome Freezing of Foods. Lunch & Learn 12 noon to 1 pm June 2, 2014
Home Freezing of Foods Lunch & Learn 12 noon to 1 pm June 2, 2014 Freeze with a Breeze Freezing preserves nutrients in fruits and vegetables better than canning or dehydrating Frozen fruits and vegetables
More informationPreparing Your Holiday Turkey Safely Darlene Christensen, Family and Consumer Sciences Extension Agent
May 2009 FN/Food Safety/2009-04pr Preparing Your Holiday Turkey Safely Darlene Christensen, Family and Consumer Sciences Extension Agent BUYING THE TURKEY Frozen Allow 1 lb per person. Buy anytime, but
More informationYour guide to food safety
Your guide to food safety Your guide to food safety Ten easy steps to safe food 1. Buy from reputable suppliers with clean premises. 2. Avoid spoiled foods, foods past their use by dates or foods in damaged
More informationHoliday Meal. In the foodservice industry, preparing meals on a. Steps to a Safe and Successful FOOD PROTECTION CONNECTION
FOOD PROTECTION CONNECTION 1 HOUR SAN Steps to a Safe and Successful Holiday Meal by Melissa Vaccaro, MS, CHO In the foodservice industry, preparing meals on a daily basis is routine. Schools, hospitals,
More informationOctober 15th
2016-2017 October 15th 1.800.762.9152 www.merritt-pecan.com Halves Pecan Halves are a healthy snack that can be enjoyed in their natural state. Pecans are gluten-free and contain high levels of antioxidants.our
More informationFood Safety 101 for Older Adults. Jaime Murphy USDA Food Safety and Inspection Service
Food Safety 101 for Older Adults Food Safety 101 for Older Adults: Illness Prevention and Educational Resources Jaime Murphy USDA Food Safety and Inspection Service Food Safety 101 Presentations Empowering
More informationTemp For Cooking Fresh Pork Roast
What Is The Required Minimum Internal Temp For Cooking Fresh Pork Roast In top to bottom order, how should a fresh pork roast, fresh salmon, a container of What is the minimum internal cooking temperature
More informationCooperative Extension
Turkey Talk: Answers to Your Thanksgiving Food Safety Questions Bulletin E234 Cooperative Extension FAMILY AND COMMUNITY HEALTH SCIENCES Luanne J. Hughes, MS, RDN: FCHS Educator, Rutgers Cooperative Extension
More informationStocking and Storing Food Safely
Stocking and Storing Food Safely Sources: USDA Food and Inspection Service www.fsis.usda.gov Keeping Kids Safe a Guide for Safe Food Handling for Child Care Providers, USDA Food and Inspection Service
More informationFood Safety. Our Lady of Grace Catholic Church
Food Safety Our Lady of Grace Catholic Church Mishandled Food Food that is mishandled can cause very serious consequences for all, especially for at-risk groups infants, young children, older adults, pregnant
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science, Cooperative Extension
More informationFood Code Review. Food Code Review. Food Code Changes & Review OBJECTIVES
Food Code Review Office of LTC Facilities Licensure Unit Division of Public Health Eve Lewis Administrator Eve.lewis@nebraksa.gov or 402-471-3324 Dan Taylor Training Coordinator Dan.taylor@nebraksa.gov
More informationClass 4 overview. Clean, Separate, Cook and Chill. Description. Objectives. It s not just a Hamburger Menu. What will we do today?
Class 4 overview Description You will review food safety and the techniques of sautéing and browning. You will then prepare a Salisbury steak menu. Objectives 1. To learn food safety and build on kitchen
More informationCLEAN, SEPARATE, COOK & CHILL/STORE
FOOD SAFETY RESOURCE CLEAN, SEPARATE, COOK & CHILL/STORE IT S A FACT: One in six Americans approximately 48 million people are infected by foodborne pathogens each year. Of these, 128,000 require hospitalization
More informationProtein and Dairy Foods
Protein and Dairy Foods What are Proteins? Meat Poultry Fish Dried Beans Nuts Eggs Nutrients in Protein Meat iron, B-vitamins Poultry iron, B-vitamins and phosphorus Fish iron, vitamins A and D. Saltwater
More informationAll orders AND CANCELLATIONS must be MADE by 11am the day prior to your delivery. you need to simply eat well. eating tips and motivation
Online Create a household account and order online at www.liteneasy.com.au Stay updated Join our Facebook & Instagram pages to get all the latest menu updates, healthy eating tips and motivation you need
More informationFreezing Fruits and Vegetables
Freezing Fruits and Vegetables Module- 13 Lec- 13 Dr. ShishirSinha Dept. of Chemical Engineering IIT Roorkee Freezing Fruits and Vegetables Advantages of Freezing Many foods can be frozen. Good natural
More informationThe perfect gift for a job well done!
Employee Gifts Anniversary Gifts Customer Appreciation Holiday Business Gifts Corporate Events Sales Incentives GIFT CARDS The perfect gift for a job well done! EchoValleyMeats.com As seen on ABC s Shark
More informationSLICE. &Save FRESH CANADIAN PORK HOME CUTTING GUIDE VERIFIEDCANADIANPORK.COM
SLICE &Save FRESH CANADIAN PORK HOME CUTTING GUIDE VERIFIEDCANADIANPORK.COM SLICING AT HOME MAKES CENTS verified canadian PORK Most consumers know that buying staples in bulk saves money but did you know
More informationSan Patricio Extension Education Association News Flash
219 N. Vineyard, Sinton, TX 78387 361/587-3400 361/364-6237-fax k-farrow@tamu.edu http://sanpatricio.agrilife.org San Patricio Extension Education Association News Flash Sharing is caring with TEEA Kathy
More informationDINNER CHICKEN & POULTRY CLASS 11
DINNER CHICKEN & POULTRY CLASS 11 JUDY JOHNSTON, MS, RD, LD Research Instructor Department of Preventive Medicine and Public Health University of Kansas School of Medicine - Wichita GENERAL BACKGROUND
More informationI. Feeding 6i Crowd? Do It Safely \\,. -
I. Feeding 6i Crowd? Do It Safely \\,. - Feeding 6i Crowd? 'J/ E Do It Safely Your family may enjoy meals, day after day, and never get sick from foodborne illness. Then comes a big family gathering or
More informationBeef. Multiple Choice. 1. About 75% of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen.
Beef Multiple Choice 1. About 75% of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen. 2. A federal inspection stamp on a cut of meat indicates that the cut was found to be (a) properly
More informationCorporate Gifting. ...because no one re-gifts meat! say
Corporate Gifting...because no one re-gifts meat! 1-877-858-0099 corporategifts@dartagnan.com say Yes to No! No antibiotics or hormones in our products ever No hassle to give the perfect gift No re-gifting,
More informationGROUND BEEF. Funded by The Beef Checkoff
Funded by The Beef Checkoff Ground Beef continues to be a consumer favorite. Decades ago it was one of the very first convenience foods sold in supermarkets. Today, Ground Beef is still in demand with
More informationIt s easy! Simply call us up during our office hours and we ll be happy to assist!
FAQ How do I order your fruit? It s easy! Simply call us up 541-298-1660 during our office hours and we ll be happy to assist! June-December Monday Friday: 8am-5pm Saturdays: 9am-4pm Closed Sundays January-May
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science Cooperative Extension
More informationBasic Retail and Wholesale Meat Sales Regulations. Megan Bruch Leffew Marketing Specialist
Basic Retail and Wholesale Meat Sales Regulations Megan Bruch Leffew Marketing Specialist 2016 Food regulations can be confusing and frustrating! Regulation Least.Most Food Products Regulated for Customer
More informationOnce again, thank you for your support and the gift of your time, talent, and CHILI!
Mission: Vision: Values: Empowering individuals with disabilities to enhance their quality of life! Full inclusion for people with disabilities Honesty Integrity Trust Professionalism Mutual Respect Our
More informationFreezing Fruits and Vegetables
Freezing Fruits and Vegetables Module- 13 Lec- 13 Dr. Shishir Sinha Dept. of Chemical Engineering IIT Roorkee Freezing Fruits and Vegetables Advantages of Freezing Many foods can be frozen. Good natural
More informationFood Safety 101 for Older Adults
Food Safety 101 for Older Adults Food Safety and Inspection Service: The Threat of Foodborne Illness in U.S. Each year, foodborne illness... Sickens Results in Causes Costs US economy 1 in 6 128k 3,000
More informationPreparing & Holding Cold Foods Review
Preparing & Holding Cold Foods Review Time-Temperature Control 1. Whether storing or serving cold foods, it is important to always keep a close eye on the food s internal temperature. Just like hot foods,
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures. Policy Number: Effective Date: 1/16/2018 Page Number: 1 of 6
Policy Number: 409.04.03 Effective Date: 1/16/2018 Page Number: 1 of 6 I. Introduction and Summary: A. All Food Service Directors, Managers, and Supervisors of Georgia Department of Corrections (GDC) State
More informationFood safety after a stem cell transplant
Food safety after a stem cell transplant Why should I be concerned about food safety? When a food makes you sick, it is called a foodborne illness or food poisoning. You will need to take extra care to
More informationBalsamic & Herb Burgers. Chicken & Potato Foil Packets
Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6
More informationEquipment. Quantity. Storage. Make sure workstations, cutting boards, and utensils are clean and sanitized
Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped
More informationThe Chicken Soup Collection
About Baking: The Chicken Soup Collection Favorite Hearty Chicken Soup Recipes Contents Chicken Soup with Homemade Egg Noodles...3 Chicken and Black Bean Chili...5 Chicken and Dumplings...6 Crock Pot Chicken
More informationOver the years, because of our busy lifestyles and the convenience of
d524712 Ch01.qxd 3/28/03 8:46 AM Page 7 Chapter 1 Everything You ve Wanted to Know about Canning and Preserving, but Didn t Know Who to Ask In This Chapter Discovering the world of canning and preserving
More informationGuide to managing food allergies
Guide to managing food allergies High Point University Dining * Peanut Tree Nut Fish Shellfish Soy Egg Wheat Our philosophy We understand that students with food allergies have to exert more effort in
More informationMIDDLE SCHOOL QUESTIONS
MIDDLE SCHOOL QUESTIONS What is the difference between a primal and sub-primal cut of meat? A primal cut (also know as wholesale cut) is the whole chuck or shoulder, rib whole loin or whole round, when
More informationFamilies and staff complete the order form and submit it, along with payment, to the designated organiser that is happy to champion the drive.
Serving Suggestions ANGELO S PASTA FUNDRAISING PASTA DRIVE Angelo s Pasta Drive is a delicious and healthy way for your school or organisation to raise much needed funds. From raising money for school
More informationNew York State Fairgrounds Syracuse, NY
New York State Fairgrounds Syracuse, NY http://nysfair.ny.gov BOOTH The exhibit day will run from 10 a.m. to 10 p.m. (except for Labor Day from 10 a.m. to 9 p.m.) You will be provided: 10 x10 booth space,
More informationMicrowave Cooking Teacher s Guide
Microwave Cooking Teacher s Guide Objectives: To provide information on how a microwave oven works, tips for successful microwaving of food and appropriate microwave utensils. Sample statement: "Microwave
More informationGround Beef Popularity
Ground Beef Ground Beef Raw fresh beef that undergoes grinding to produce coarse ground product Must be 100% beef and cannot contain more than 30% fat Lean to fat ratio is indicated on the label as follows:
More informationPERSONAL HEALTH AND HYGIENE POLICY
Elder Street Early Childhood Centre PERSONAL HEALTH AND HYGIENE POLICY PURPOSE: To provide an environment that is clean and hygienic for children and staff by following centre practices set down in our
More informationFresh and Safe All the Way
Chapter 4 Shopping & Storing Fresh and Safe All the Way 4.1 Keep food safety in mind when shopping for food 1. Place non- perishable items in the shopping cart first and then place refrigerator and freezer
More informationMacomb Farmers Market
Macomb Farmers Market City of Macomb Rules and Regulations Handbook May 19th to October 15th 2016 Questions about the Macomb Farmers Market? City of Macomb, Downtown Development 232 E. Jackson St. 309.575.3015
More informationFishes and Loaves Service Project
Fishes and Loaves Service Project The Basics: You buy the ingredients. Kids prepare the freezer meals. Families are blessed with a free, easy-to-cook dinner for times of need. Time: ~1 hour, 30 minutes
More informationh/1. J 3 u Extension B etin - Fra J '67 FRESH PORK for your table Verna Mikesh Agricultural Extension Service University of Minnesota
h/1. J 3 u11 336 Extension B etin - 1966 Fra J '67 FRESH PORK for your table Verna Mikesh Agricultural Extension Service University of Minnesota Verna Mikesh is an associate professor and extension nutritionist,
More informationHealthy Freezer Meals
Healthy Freezer Meals Freezer Tips - Label well. Be sure to label each package with the date prepared, the name of the recipe, and preparation instructions so you don t need to scramble for the recipe
More informationMealtime Memo. Serving Safe Food in Child Care
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
More informationGREAT SOUTHERN BEEF. See inside for Great cooking tips
GREAT SOUTHERN BEEF See inside for Great cooking tips THE GREAT SOUTHERN difference At Great Southern we are committed to deliver delicious restaurant quality meat we all deserve. Prime cuts of beef that
More informationTEMPORARY FSO/RFE APPLICATION AND GUIDELINES
TEMPORARY FSO/RFE APPLICATION AND GUIDELINES Temporary FSO/RFE Application and Guidelines A Temporary Food Service Operation is defined as any place that prepares and/or serves food, for a charge or required
More informationIF THERE IS ANY QUESTION ABOUT A CONDITION BEING SAFE OR UNSAFE, DO NOT OPERATE THIS PRODUCT!
RO18BT 18 Quart Roaster Oven Operating Instructions READ ALL INSTRUCTIONS AND WARNINGS BEFORE USING THIS PRODUCT. This manual provides important information on proper operation & maintenance. Every effort
More informationHappy Day Farm, LLC th Road Bark River, MI
Happy Day Farm, LLC 1170 17 th Road Bark River, MI 49807 906.420.4331 Grassfed Beef... Why? all natural - naturally & humanely raised high in omega 3 fatty acids high in cancer-fighting conjugated linoleic
More informationKeeping You in the Loop
Brian & Jena Becker 3960 N. Graf Rd. Caro, MI 48723 Brian s Cell 989.325.1044 Jena s Cell 989.325.1718 www.beckerfarmsmi.com Keeping You in the Loop Inside this issue: Hay Info 2 Help Wanted 2 FAQs 2 Recipe
More informationCentral Districts Softball Association Food Safety Policy
* Rationale Food-borne illness (or food poisoning) is mainly caused by pathogenic (harmful) bacteria, viruses or chemical toxins in food or water (either naturally occurring or introduced). Some of these
More informationGround Beef Basics TIPS FOR BUYING, STORING AND COOKING
Ground Beef Basics TIPS FOR BUYING, STORING AND COOKING Ground Beef Nutritional Facts Beef gives your body more of the nutrients you need. A 3 oz. serving of lean beef provides the following nutrients
More informationWhy make your own baby food?
Why make your own baby food? Making baby food at home helps you to: Save money! Offer a greater variety of food (little variety of jarred baby food is available). Make the change from puréed to mashed
More informationPreserving Safe, High Quality Meat. Lunch & Learn 12 noon to 1 pm October 6, 2014
Preserving Safe, High Quality Meat Lunch & Learn 12 noon to 1 pm October 6, 2014 Audio Setup Computer (VoIP) Audio Phone Audio 1 Click on the Audio Setup Wizard button in the Audio & Video Panel. 1 Click
More informationCHAURICE SAUSAGES Copyright 2016 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
CHAURICE SAUSAGES Makes about 12. By Dennis W. Viau; modified from several recipes. Having learned to make sausages, I wanted to make some chorizo. The Cajun/Creole sausage chaurice is a close relative,
More informationCoach on Call Four Simple Steps to Prevent Food Poisoning
Coach on Call It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your
More informationLinn County Farm Bureau Grilling Competition
Linn County Farm Bureau Grilling Competition Competition Date Sunday, June 26, 2016 in the Free Entertainment Tent Entry Time Check-In: 9:00 AM. Judging Begins at 2:00 PM. Results Begins at 4:00 PM. Rules:
More informationLinn County Farm Bureau Grilling Competition
Linn County Farm Bureau Grilling Competition Competition Date Sunday, June 28, 2015 in the Free Entertainment Tent Entry Time Check-In: 9:00 AM. Judging Begins at 2:00 PM. Results Begins at 4:00 PM. Rules:
More informationSoups And Casseroles
Soups And Casseroles Store Leftovers Properly Hot foods need to be kept at 140⁰ F or above and cold foods need to be kept at 40⁰ F or below. When foods are not kept at the proper temperatures bacteria
More informationFood & Nutrition Services ~Indiana Campus~ Cafeteria Handbook
Food & Nutrition Services ~Indiana Campus~ Cafeteria Handbook 2016-2017 We are looking forward to what God has in store for this year. Thank you for choosing Christian Academy! MENU STANDARDS We work diligently
More informationITALIAN SAUSAGES Copyright 2016 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
ITALIAN SAUSAGES Makes 10 to 18 links, depending on size. By Dennis W. Viau; modified from a recipe in Mastering the Craft of Making Sausages by Warren R. Anderson. I had been wanting to experiment with
More informationMENU PLANS FOR. Gluten Free. Small Bites. By Nicole Hunn GLUTEN FREE ON A SHOESTRING
MENU PLANS FOR Gluten Free Small Bites By Nicole Hunn GLUTEN FREE ON A SHOESTRING Easter/Christmas Holiday Menu >> Page numbers refer to recipes in Gluten free Small Bites. Maple-Glazed Spiral Ham (see
More informationCopyright 2018 Living Well Spending Less ALL RIGHTS RESERVED
PLANNER Copyright 2018 Living Well Spending Less ALL RIGHTS RESERVED H O L I D A Y G O A L S With the hustle & bustle of the Season, it is easy to lose sight of what truly matters. Use this page to set
More informationSUCCESSFUL SLOW COOKING
SUCCESSFUL SLOW COOKING The convenience of cooking with a slow cooker can help save you time and money, but it does take some getting used to. You might be disappointed with some of your first attempts,
More informationAlfredNY.Biz. Special Thanksgiving Issue. Let s Talk Turkey AlfredNY.Biz.
AlfredNY.Biz Special Thanksgiving Issue Let s Talk Turkey AlfredNY.Biz http://www.alfredny.biz/ AlfredNY.Biz SPECIAL THANKSGIVING ISSUE A Note From The Owner: As always, many thanks to our contributing
More informationFeeding the hungry in Ingham, Eaton, Clinton, Isabella, Clare, Shiawassee and Gratiot counties
Food Drive Manual Feeding the hungry in Ingham, Eaton, Clinton, Isabella, Clare, Shiawassee and Gratiot counties GLFB Warehouse 2116 Mint Rd, Lansing, MI 48906 517-908-3680 www.greaterlansingfoodbank.org
More informationBLUE CHIP COOKIES. 2016/2017 Corporate Program
BLUE CHIP COOKIES 2016/2017 Corporate Program The Best Cookies for Business! orders@bluechipcookies.com 513.697.6610 800.888.YUMM (9866) www.bluechipcookies.com Prices can vary and may change. November
More informationQ. May I refreeze the food in the freezer if it thawed or partially thawed?
This information on what foods can be saved and what should be thrown away is from the (USDA) United States Department of Agriculture, Food ty and Inspection Service website: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/foodsafety-fact-sheets/emergency-preparedness/keeping-food-safe-during-an-emergency/ct_index
More informationGUIDE TO MANAGING FOOD ALLERGIES
GUIDE TO MANAGING FOOD ALLERGIES OUR PHILOSOPHY We understand that students with food allergies have to exert more effort in managing their diets than their peers without allergies, and experience a more
More informationBusiness Gift Selections
Business Gift Selections OUR PROMISE TO YOU, OUR VALUED CUSTOMER Logan Farms sets the highest of standards in our industry in preparation of our products. We use the finest ingredients available in our
More informationCOOPERATIVE EXTENSION SERVICE UNIVERSITY OF HAWAII CIRCULAR 472
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF HAWAII CIRCULAR 472 By Kathryn J. Orr, Specialist in Foods and Nutrition Selection Select only well-ripened, high-quality fruits. No matter how carefully you
More informationHow to start a Freezer Dinner Group!!
How to start a Freezer Dinner Group!! *6 people cook 2 meals a month 6x's (i.e. I make 6 pans of enchiladas and 6 pans of manicotti for the month!) *Each month the assignment of meals rotates. 2 people
More informationILLINOIS - ORDER GUIDE
ILLINOIS - ORDER GUIDE Vistar of Illinois Elk Grove Merchant s Mart/TJ King 115 E. Crossroads Pkwy, Unit B 1560 Howard St. Bolingbrook, IL 60440 Elk Grove Village, IL 60007 Hours: 7am - 5pm (M-F) Phone
More informationFoodborne Illness Facts
How many people in the United States get sick each year from food they eat? 1st course 76 million people become sick from foodborne illnesses Foodborne Illness Facts 5,000 people die You can get sick from
More informationFood Hygiene Worksheet: KS3
Food Hygiene Worksheet: KS3 Name Date Teacher Quiz: Tick the correct answer(s) 1. What does food with a use-by date on it mean? After this date food is not safe to eat You are only allowed to eat the food
More informationCheck us out at thunderviewfarms.com
Your Source for Superior Local Angus Beef High Quality Registered Angus Genetics Dick Penny Ric, Karen, Patrick Becky (845)985-2189 Check us out at thunderviewfarms.com Phil Carolyn Seedstock, 4-H Prospects,
More informationCOOKING FOR 1 OR 2. Judi O Bryan, Laurel County Extension Agent for Family & Consumer Sciences
COOKING FOR 1 OR 2 Judi O Bryan, Laurel County Extension Agent for Family & Consumer Sciences More households of 1 or 2 persons than ever before in history. Cooking for 1 or 2 Can be CHALLENGING Can be
More information# 200 Low Volume Soft Ice Cream Machine
# 200 Low Volume Soft Ice Cream Machine This unit is perfect for home or office parties. It produces about two cones per minute. Can be used for frozen beverages. Electrical: 110v, 1900w 1 Day $200 3 Day
More information_Cvr_Shreveport_r2.indd 1
20146530_Cvr_Shreveport_r2.indd 1 8/29/14 7:09 AM 855 Pierremont, Suite 138 Shreveport, LA 71106 Store: (318) 861-0707 Fax: (318) 861-4377 shreveport.loganfarms.com 20137576-1_CvrShreveportONLY r1.indd
More informationamerican wagyu beef kurobuta pork northwest beef
american wagyu beef kurobuta pork northwest beef k u r o b u t a h a m g u i d e introduction kurobuta hams are one of the most special products we offer at snake river farms. this guide will help you
More informationTemporary Food License Application Packet
Temporary Food License Application Packet A temporary food license is required for any individual that wishes to prepare and/or serve food for a cost or required donation at an event for no more than five
More informationClass #11: Let s Practice Chicken
Class #11: Let s Practice Chicken A. General Background History & Fun Facts Chicken is the number one species consumed by Americans. Interest in the safe handling and cooking of chicken is reflected in
More informationSUITE MENU BLUE PACKAGE ORANGE PACKAGE vs fl. atlantic BBQ SMOKED PORK SANDWICHES CREAMY SOUTHERN COLESLAW JALAPENO CHEDDAR CORN MUFFINS
Suite Menu 12.29.2018 vs fl. atlantic BBQ SMOKED PORK SANDWICHES CREAMY SOUTHERN COLESLAW JALAPENO CHEDDAR CORN MUFFINS BEER CHEESE MINI BURGERS LOADED POTATO TOTS B.L.T. SALAD Buttermilk Ranch Dressing
More informationFreezer-to-Slow Cooker Chicken Chili
Freezer-to-Slow Cooker Chicken Chili Prep Cook 1 medium yellow onion (one cup), chopped 1, 15oz can black beans, drained and rinsed 1, 15oz can cannellini beans (white kidney beans), drained and rinsed
More informationFREEZER MEAL LIST GROCERY LIST
FREEZER MEAL LIST Two pans of lasagna roll-ups Two pans of meatloaf Two bags of ginger peach chicken GROCERY LIST MEAT 2 pounds of boneless, skinless chicken thighs (I subbed chicken breasts) 3 pounds
More informationGENERAL INFORMATION FOR NICRA S:
National Ice Cream Retailers Association 743 Spirit 40 Park Drive, Suite 121, Chesterfield MO 63005 636 778 0297 Fax: 636 898 4326 Toll Free: 866-303-6960 info@nicra.org www.nicra.org GENERAL INFORMATION
More information