691 research outputs found

    A Reference Guide for Identifying the Technical Details of a Commercial, Shared-Use Kitchen in Bates Mill No. 5

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    This guidebook will provide information about the technical aspects of creating a commercial shared-use kitchen in Bates Mill #5. Specifically, this report will address multiple levels of licensing, regulation, and certification requirements, the potential for providing for specific dietary restrictions, equipment required for general and specialized activities, and potential pricing structures, rental logistics, and operating models. This brief introduction will summarize our findings and recommendations. For State licensing, the kitchen as well as each tenant producing food will need a license through either the Department of Health and Human Services or the Department of Agriculture, Conservation and Forestry. The Department of Health and Human Services handles food made for on-site consumption, such as restaurants and cafeterias and the Department of Agriculture, Conservation and Forestry handles food processing, wholesaling and selling of packaged foods. The kitchen will only need one of these licenses even if there is packaging and on-site consumption. The Health inspector will determine which license to acquire based on the kitchen’s predominance of business. The Maine Food Code should be the primary regulation handbook referenced because it includes all necessary requirements under both state and federal laws. The Code of Federal Regulations, Good Manufacturing Practices, and other government handbooks do not need to be used. ServSafe is the most common American National Standards Institute (ANSI) Accredited Food Protection Manager Certification that we recommend. One of the kitchen staff is required by law to be a certified Food Protection Manager after 90 days of receiving a license, but many restaurants require ServSafe for all of their kitchen staff, which is what we recommend. A Hazard Analysis and Critical Control Point (HACCP) plan is a system for minimizing the risk of certain kitchen products and only needs to be considered for specialized activities that may be more hazardous. We considered different requirements for the kitchen to provide nut-free, halal, kosher, and gluten-free products and determined that due to the scale of restrictions and the variety of different processes that will be taking place in the kitchen, we do not recommend that the kitchen produce kosher, nut-free, and gluten-free products at this time. However, the production of halal certified food is less restrictive and should be considered. The equipment, pricing structure, rental logistics, and operating model of the kitchen ultimately depend on market demands and costs that are not known at this point in the development. Therefore, we decided that rather than making recommendations without adequate knowledge, we would provide information about equipment required for different processes, various options for necessary equipment, pricing structures, rental logistics, and operating models. We also provide a suggested step-by step guide for the kitchen logistics planning process with necessary “questions-to-ask” for each step. It is our hope that this information will serve as a valuable resource to assist Grow L+A in making appropriate and knowledgeable decisions for the kitchen as it moves through stages of development

    Panther - May 1966 - Vol. XL No. 16

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    https://digitalcommons.pvamu.edu/pv-panther-newspapers/1473/thumbnail.jp

    Creating a More Efficient and Effective Food Safety System in Memphis and Shelby County

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    The taste of a fresh-picked peach on a warm summer day is one of life’s simple joys. A store-bought peach can never truly replicate the experience. But in Memphis, getting that peach from the farmer’s tree into the customer’s hand is not as simple as one would assume. The fruit cannot be simply picked from the tree and then sold from the back of a produce truck. Instead, someone wanting to sell these fruits from his truck must obtain a permit and conform to outdated rules, such as the requirement for the truck to remain in motion at all times except when making sales. This restriction is just one example of the many unnecessary provisions in the Memphis Food Code that serve as obstacles to economic opportunity and access to healthy food

    When students drive design: Creating a family study room for students who are parents

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    The paper focuses on a user-centered design project in the Harold B. Lee Library at Brigham Young University (BYU). BYU students who are parents comprise about 25% of the student population. University leaders have a goal for students to graduate in fewer semesters. Some students—especially females—drop out of school upon becoming a parent. Other students delay graduation by taking fewer classes in order to attend to their parental duties. Student parents who use the library frequently did not feel welcome when accompanied by their children. Oftentimes the parents elected not to use the library as the study resource it was intended to be. In 2015 the library decided to re-envision some prime space on its entry level as a family study room where students with children would feel welcome and encouraged to study and to meet with class project teams. Donors embraced the idea and made a significant gift for the space transformation and subsequent upkeep. Students in an undergraduate sociology capstone course interviewed student parents to determine what elements should be included in the space for parents to have a successful study experience. The sociology students also visited other academic and public libraries that had already created spaces for families to ascertain what elements were working well and what these libraries would do differently if they were to recreate their spaces. Using the input provided by the class, a group of stakeholders worked with a campus architect to turn the identified area into a welcoming and useful space. The Keith and Dolores Stirling Family Study Room opened for the first day of classes in the 2017-18 academic year. Utilization of the space has exceeded expectations for all involved and student parents report that the space has helped them better achieve their academic goals

    Salmonella and tomatoes

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    Outbreak information linking fresh tomato fruit to illnesses is reviewed in this chapter. While tomato fruit appear to support substantial proliferation of certain serovars of Salmonella enterica, detection of this pathogen in tomato plants prior to harvest is rare, and reports of Salmonella existence in tomato fruit still attached to field-grown plants are virtually non-existent. The bacterium is sensitive to UV and can be outcompeted by the native phytomicrobiota, which may explain its absence in field-grown crops. However, the persistence of certain serovars in fields and ponds of certain production areas is noted. Together with evidence of bacteria becoming internalized in tomato fruit during crop development likely through natural apertures, the presence of S. enterica in and around production fields suggests that an unusual weather event could lead to Salmonella contamination of fruit prior to harvest. The bacterium appears physiologically adaptive toward proliferation in tomato fruit. Once inside tomatoes, Salmonella is capable of sensing the availability of nutrients and physiological state of the fruit and differentially regulates specific genes. However, because Salmonella is an efficient nutrient scavenger, removal of multiple metabolic and regulatory genes was required to reduce its fitness within the fruit. Plants do not appear to recognize human enterics as pathogens, and their defenses treat them as endophytes

    Salmonella and tomatoes

    Get PDF
    Outbreak information linking fresh tomato fruit to illnesses is reviewed in this chapter. While tomato fruit appear to support substantial proliferation of certain serovars of Salmonella enterica, detection of this pathogen in tomato plants prior to harvest is rare, and reports of Salmonella existence in tomato fruit still attached to field-grown plants are virtually non-existent. The bacterium is sensitive to UV and can be outcompeted by the native phytomicrobiota, which may explain its absence in field-grown crops. However, the persistence of certain serovars in fields and ponds of certain production areas is noted. Together with evidence of bacteria becoming internalized in tomato fruit during crop development likely through natural apertures, the presence of S. enterica in and around production fields suggests that an unusual weather event could lead to Salmonella contamination of fruit prior to harvest. The bacterium appears physiologically adaptive toward proliferation in tomato fruit. Once inside tomatoes, Salmonella is capable of sensing the availability of nutrients and physiological state of the fruit and differentially regulates specific genes. However, because Salmonella is an efficient nutrient scavenger, removal of multiple metabolic and regulatory genes was required to reduce its fitness within the fruit. Plants do not appear to recognize human enterics as pathogens, and their defenses treat them as endophytes

    September 06, 2000 University Chronicle

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    Shawnee State University Student Newspaperhttps://digitalcommons.shawnee.edu/chronicle/1157/thumbnail.jp

    DataPerf: Benchmarks for Data-Centric AI Development

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    Machine learning research has long focused on models rather than datasets, and prominent datasets are used for common ML tasks without regard to the breadth, difficulty, and faithfulness of the underlying problems. Neglecting the fundamental importance of data has given rise to inaccuracy, bias, and fragility in real-world applications, and research is hindered by saturation across existing dataset benchmarks. In response, we present DataPerf, a community-led benchmark suite for evaluating ML datasets and data-centric algorithms. We aim to foster innovation in data-centric AI through competition, comparability, and reproducibility. We enable the ML community to iterate on datasets, instead of just architectures, and we provide an open, online platform with multiple rounds of challenges to support this iterative development. The first iteration of DataPerf contains five benchmarks covering a wide spectrum of data-centric techniques, tasks, and modalities in vision, speech, acquisition, debugging, and diffusion prompting, and we support hosting new contributed benchmarks from the community. The benchmarks, online evaluation platform, and baseline implementations are open source, and the MLCommons Association will maintain DataPerf to ensure long-term benefits to academia and industry.Comment: NeurIPS 2023 Datasets and Benchmarks Trac

    Federal Food Safety Framework: Where does Seaweed Fit In?

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    When one mentions seaweed as food, what do you think of? The dried nori used to wrap your sushi roll or perhaps the seaweed salad on the side? In fact, seaweed has many uses, including as both a food source in its own right and as a food additive. While the seaweed market has been dominated by East Asian countries, seaweed is cultivated in about 50 countries, and the U.S. seaweed industry is steadily growing. The global seaweed industry is currently worth about $6 billion annually. Food products for human consumption account for about 85% of this value

    Development of a Grading Scheme for Regulated Namibian Tourism Businesses

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    Tourism is essential to Namibia\u27s economy and the development of the country as a whole. The creation of a grading scheme for tourism regulated businesses can help the Namibia Tourism Board improve a level of quality control and boost user confidence in tourist services in the country. Our project helped create assessment criteria for activity operators, trophy hunting operators, tour and safari operators, visitor attractions, and restaurants that could be used by the tourism inspectors to implement a five-star grading scheme
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