How to Buy Poultry by USDA Grades
Author : Lester Kilpatrick
Publisher :
Page : 504 pages
File Size : 44,13 MB
Release : 1959
Category : Eggs
ISBN :
Author : Lester Kilpatrick
Publisher :
Page : 504 pages
File Size : 44,13 MB
Release : 1959
Category : Eggs
ISBN :
Author : United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher :
Page : 366 pages
File Size : 35,52 MB
Release : 1991
Category : Food
ISBN :
Author : United States Department of Agriculture
Publisher :
Page : 56 pages
File Size : 17,41 MB
Release : 2020-08-04
Category :
ISBN :
United States Department of Agriculture (USDA) Egg-Grading Manual Agricultural Marketing Service Agricultural Handbook Number 75 This manual is an aid in teaching both beginning and experienced egg graders the correct interpretation and application of the U.S. standards, grades, and weight classes for eggs. It can serve as a guide in short courses or grading schools when supplemented with lectures, group discussions, and demonstrations. This manual should also prove useful to those teaching or working in the production, processing, and marketing of eggs. Although some of the material in this manual is not directly related to the actual grading function, knowledge of it will help graders do a better job in handling eggs and in maintaining egg quality. Such information will give graders a better understanding of their job, and will aid them in acquiring the knowledge necessary to do their jobs well. This manual provides graders with an understanding of egg marketing, the purpose of grading, production and processing practices, and Federal-State grading programs. An in-depth description of USDA's egg grading and certification programs is provided for use by processors, marketers, volume food buyers, and retailers to enhance their procurement and quality control activities. Content: I. Introduction II. Production and Maintenance of Egg Quality III. Structure, Composition, and Formation of the Egg IV. Grading V. Quality Factors VI. U.S. Standards, Grades, and Weight Classes for Shell Eggs VII. Determining Interior Quality by Hand Candling. VIII. Determining Interior Quality by the Breakout Method IX. Egg Grading and Certification Services X. Official Grade Labeling and Identification XI. Certification to Specific Purchase Requirements XII. Plant Sanitation and Good Manufacturing Practices (PSGMP) Program XIII. Legislation Affecting Grading and Marketing of Eggs XIV. Egg Quality Schools and Training Sessions XV. Resource Materials Available. Notice: Full version, All Chapters included. This publication is available (Electronic version) in the official website of the U.S. Department of Agriculture. Disclaimer: "The use or appearance of U.S. Department of Agriculture (USDA), text, images or logos, Seals on this version does not imply or constitute endorsement of the distribution service."
Author : Lauren Gwin
Publisher :
Page : 43 pages
File Size : 21,40 MB
Release : 2013
Category : Beef industry
ISBN :
Author : United States. Department of Agriculture
Publisher :
Page : 16 pages
File Size : 14,44 MB
Release : 1979
Category : Food
ISBN :
Author : National Research Council
Publisher : National Academies Press
Page : 384 pages
File Size : 48,93 MB
Release : 1988-02-01
Category : Medical
ISBN : 0309037956
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author : James Matson
Publisher : Government Printing Office
Page : 84 pages
File Size : 36,20 MB
Release : 2015-09-17
Category : Business & Economics
ISBN : 9780160929847
This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.
Author : United States. Department of Agriculture
Publisher :
Page : 60 pages
File Size : 27,33 MB
Release : 1964
Category :
ISBN :
Author : United States. Department of Agriculture. Production and Marketing Administration
Publisher :
Page : 100 pages
File Size : 22,52 MB
Release : 1947
Category : Food industry and trade
ISBN :
Author : Eleanor Ann Ferris
Publisher :
Page : 20 pages
File Size : 50,30 MB
Release : 1966
Category : Food
ISBN :