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  • Produce Safety Resources
    Videos Quality and Condition Produce Safety Fact Sheets Produce Safety Presentations and Talking Points Produce Safety University Additional Resources Conducting a Mock Recall of Produce in a School Nutrition Operation This mock recall resource developed by the USDA provides instruction on how to practice conducting a school district wide recall of fresh produce View or Download Leafy Green Safe Handling Posters Set of nine full color 11 x 17 posters downloadable in a high resolution print ready pdf Iowa State View or Download Procuring Local Foods for Child Nutrition Programs USDA Farm to School Procurement Guide View or Download School Composting A Manual for Connecticut Schools This manual was developed by the state of Connecticut based on the experiences the composting program at Mansfield Middle School The goal is to provide a model for initiating and implementing a school composting program View or Download School Garden Scenarios activity Training activity poses two scenarios related to school gardens View or Download Food Safety Practices to Expect from Your Fresh Cut Produce Processor Use the information in this guide developed by the USDA to verify if a potential or current supplier is a reputable source of fresh cut produce for your school

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=394 (2016-02-15)
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  • Back to Basics: How to Incorporate Scratch Cooking Techniques Into Your School Kitchen - Webinar
    Cooking Techniques Into Your School Kitchen Webinar Back to Basics How to Incorporate Scratch Cooking Techniques Into Your School Kitchen focused on cooking from scratch in the school nutrition programs It originally aired November 28 2011 Speakers included Kim Kengor School Nutrition Manager Alliance for a Healthier Generation Brad Trudeau Executive Chef Dallas Independent School District Dr Robert Lewis Food Service Director El Monte California Lee Craven Executive Chef University of Mississippi School of Applied Sciences Beverly Cross Assistant Director of Education and Training National Food Service Management Institute The 1 hr 15 minute webinar discussed steps to increase the amount of scratch cooking in schools resources for training staff in culinary skills necessary for scratch cooking benefits to scratch cooking and basic culinary skills to enhance school nutrition staff s ability to cook from scratch Developed in cooperation with the Alliance for a Healthier Generation Video Flash version Use this Flash version to view online in streaming video Published 2011 View or Download Get Flash to see this player Video Windows Media Video Format Download this WMV version and save to your computer by right clicking on the link Published 2011 View or Download Slides Presentation slides from this

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=401 (2016-02-15)
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  • Basics at a Glance Poster
    to create the complete poster View or Download Part 2 of Four Parts This section of the Basics at a Glance poster features portioning tools It can be downloaded printed and taped to the other parts to create the full poster View or Download Part 3 of Four Parts This section of the Basics at a Glance poster covers measurement equivalents It can be downloaded printed and taped to the other parts to create the full poster View or Download Part 4 of Four Parts This section of the Basics at a Glance poster shows steamtable pan capacity It can be downloaded printed and taped to other parts to create the full poster View or Download Lo esencial a la mirada Spanish Basics at a Glance full poster in Spanish 2015 View or Download Part 1 of Four Parts Spanish Version This section of the Basics at a Glance poster offers recipe abbreviations and volume and weight equivalents It can be downloaded printed and taped to the other parts to create the complete poster Spanish 2015 View or Download Part 2 of Four Spanish Version This section of the Basics at a Glance poster features portioning tools It can be

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=250 (2016-02-15)
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  • Best Practices for Handling Fresh Produce in Schools
    Child Adult Care Food Program Center for Trainers Face to Face Training Research Best Practices for Handling Fresh Produce in Schools This resource includes recommendations for purchasing and receiving storage hand hygiene washing and preparation and serving of fresh produce Specific attention is provided to leafy greens tomatoes melons and sprouts Published 2010 Fact Sheet View or Download Copyright 2016 The University of Mississippi All rights reserved Contact ICN Webmaster

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=351 (2016-02-15)
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  • Communication Tools for School Nutrition Programs
    or Download Newspaper Advertisement for School Nutrition Employees Word Document Template to be used as advertisement for school nutrition employees in Microsoft Word format designed to be customized and edited for specific program or employee needs 2008 ET82 08 View or Download Preparing for the Media Word Document List of tips to be used while preparing to speak with media 2008 ET82 08 View or Download Skeleton for News Releases Articles and Suggested Topics Word Document This document contains a list of topic suggestions to be used for news articles and press releases Included are two examples of press releases that are in Word format that can be customized for specific school needs 2008 ET82 08 View or Download SoundBits for the Media Word Document Suggestions for information to have prepared when contacted by or contacting the media in Word format that can be customized to specific school or program needs 2008 ET82 08 View or Download School Nutrition Case Study Tips and Examples Word Document Sharing your school s nutrition success story has benefits for your department and for other schools too Your program benefits from the exposure and recognition for healthy changes other schools can put your good ideas to work in their programs View or Download School Nutrition Media Release Tips and Templates PDF Format Use this information to help develop positive relationships and consistent communication with print and electronic media reporters View or Download Sample Newsletter 1 PDF Format Sample newsletter in PDF format 2008 ET82 08 View or Download Sample Newsletter 2 PDF Format Sample newsletter in PDF format 2008 ET82 08 View or Download Sample Newsletter 3 PDF Format Sample newsletter in PDF format 2008 ET82 08 View or Download Newspaper Advertisement for School Nutrition Employees PDF Format Newspaper advertisement for school nutrition employees

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=249 (2016-02-15)
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  • Cooks for Kids
    In Season One episodes focus on healthful food and cooking techniques not only at school but also in restaurants and at home This integrated look at our children s total food experience is what makes Cooks for Kids unique Cooks For Kids Season One Season Two of Cooks for Kids Healthy Cooking Across America takes you on a culinary adventure that explores healthy foods and techniques that schools can adopt Each episode our chef host shows how to prepare three regional favorite dishes that are real student pleasers and then the nutrition host shares nutrition insights Cooks for Kids Season Two Healthy Cooking Across America Season Three Cooks for Kids Cooking Green Across America will take a look at the foods served at schools from seed to table and back to dirt through composting It shows the connection schools have with local farms to serve healthy meals in school cafeterias how they are using the school garden to teach children about where food comes from and improve student nutrition and look at ways schools are becoming more ecofriendly Chef Marvin Woods will take us into the Cooks for Kids kitchen and show us tasty ways to prepare healthier foods for school children He will also demonstrate easy classroom activities that reinforce healthy food concepts Cooking Green also means being economical about food preparation and the foods demonstrated by the chef and prepared by the schools will emphasize seasonal economical food production using USDA Foods when possible Cooks for Kids Season Three Cooking Green Across America Season Four Cooks for Kids Chefs Move to Schools takes you across the country to see how schools chefs and farmers are teaming up to provide healthier meals for school children In Episode 1 we visit Viroqua Wisconsin to see how Viroqua Area School District

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=347 (2016-02-15)
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  • Food Safety Fact Sheets
    clean cutting boards Published 2010 View or Download Food Safety and School Gardens Good food safety practices to use when working with school gardens Published 2010 View or Download Handwashing Learn to improve the safety of the food you serve by washing hands frequently correctly and at the appropriate times Revised 2013 View or Download Holding Cold Foods Learn the proper temperature for holding food how to monitor the holding process and how to record temperatures of food during holding Revised 2013 View or Download Holding Hot Foods Learn how holding is a critical control point and the proper temperature for holding food monitor the holding process and record temperatures of foods during holding Revised 2013 View or Download Manual Dishwashing Learn the proper manual dishwashing procedures and how to monitor to ensure that sanitizing is done Revised 2013 View or Download Mechanical Dishwashing Learn to use the dishmachine properly and monitor that the machine is working properly to ensure proper sanitation Revised 2013 View or Download No Cook Process Menu items in the no cook process do not make a complete trip through the temperature danger zone Learn to monitor these foods and how to control temperatures to ensure food safety Revised 2013 View or Download Personal Hygiene Learn the standard operating procedures for personal hygiene that are written for your foodservice operation Revised 2013 View or Download Physical Hazards Physical hazards occur when a foreign object accidentally gets into food Learn about physical contaminants and how to prevent them Revised 2013 View or Download Preparing Storing and Serving Fresh Tomatoes When consumed raw specific steps must be taken to handle tomatoes properly Published 2010 View or Download Preventing Contamination During Food Preparation One of the most common causes of foodborne illness is cross contamination Learn how to minimize or eliminate cross contamination during food preparation Revised 2013 View or Download Preventing Contamination in Food Bars Learn how food used for food bars can become contaminated and how to prevent this from occurring in your foodservice operation Revised 2013 View or Download Preventing Cross Contamination During Food Storage Learn proper food storage to help prevent food contamination Updated 2009 View or Download The Process Approach Learn to monitor foods at various steps in the flow of food for each process and to control temperatures to ensure food safety Revised 2013 View or Download Receiving Deliveries Use this fact sheet to learn good practices for keeping foods safe during the receiving process Revised 2013 View or Download Reheating Foods Learn the proper temperature for reheating food monitor the reheating process and record temperatures of reheated food Revised 2013 View or Download Reopening Your School Kitchen After a Flood Guidelines for school nutrition personnel on how to properly reopen their school kitchen after a flood Published 2011 View or Download Salvaging Food After a Flood Proper guidelines for school nutrition personnel on how to properly salvage food after a flood Published 2011 View or Download Same Day Service Process Learn the

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=109 (2016-02-15)
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  • Food Safety Mini-Posters
    x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Personal Appearance Colorful 8 ½ x 11 mini poster Published 2000 Set 1 EX50 00 View or Download Personal Appearance Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Personal Hygiene Colorful 8 ½ x 11 mini posters Published 2000 Set 1 EX50 00 View or Download Personal Hygiene Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Pot Sink Colorful 8 ½ x 11 mini posters Published 2000 Set 1 EX50 00 View or Download Pot Sink Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Produce Salad Area Colorful 8 ½ x 11 mini poster Published 2000 Set 1 EX50 00 View or Download Produce Salad Area Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Receiving Area Colorful 8 ½ x 11 mini posters Published 2000 Set 1 EX50 00 View or Download Receiving Area Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Refrigerate For Safety Colorful 8 ½ x 11 mini poster Published 2000 Set 1 EX50 00 View or Download Refrigerate For Safety Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Serving Line Employees Colorful 8 ½ x 11 mini posters Published 2000 Set 1 EX50 00 View or Download Serving Line Employees Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Storeroom Basics Colorful 8 ½ x 11 mini posters Published 2000 Set 1 EX50 00 View or Download Storeroom Basics Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Use That Thermometer Colorful 8 ½ x 11 mini poster Published 2000 Set 1 EX50 00 View or Download Use That Thermometer Spanish Version Colorful 8 ½ x 11 mini posters Spanish version Published 2000 Set 1 EX50 00 View or Download Clean and Sanitize Bottles for Infant Feeding Colorful mini poster provides step by step guidance on preparing bottles to use in infant feeding 2015 View or Download Limpie y desinfecte los biberones para la alimentación de los infantes Clean and Sanitize Bottles for Infant Feeding Spanish version 2015 View or Download Cutting Boards How to clean cutting boards 2015 View or Download Las tablas para cortar Cutting Boards Spanish version 2015 View or Download Good Receiving Practices Keeping food safe during the receiving process 2015 View or Download Buenas prácticas para recibir Good Receiving Practices Spanish version 2015 View or Download Good Serving Practices Serving practices that ensure food safety 2015 View or Download Buenas prácticas para

    Original URL path: http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=74 (2016-02-15)
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