Provides a sample plan, guidelines, checklist and a Microsoft Word diskette containing worksheets for long-range preservation planning.

Over 1,300 total pages ... INTRODUCTION Food is surrounded by dangerous agents and conditions that can make people ill. As multiple handling and modern processing methods lengthen the journey from farm to table, the opportunities for food to become contaminated and/or spoiled increase. The veterinary food inspection specialist helps protect the food utilized by the military by insuring sanitary control of food establishments handling food for military use. This course discusses these sanitary controls. Foods undergo deterioration of varying degrees in their sensory characteristics, nutritional value, safety, and aesthetic appeal. Most foods, from the time they are harvested, slaughtered, or manufactured, undergo progressive deterioration that, depending upon the food, may be very slow or so rapid as to render the food virtually useless in a matter of hours. This presents a problem to the Department of Defense because food supplies have to be purchased well in advance of anticipated usage. Large quantities of food are lost each year due to deterioration. The problem is due to the perishable nature of food, as well as to the rather lengthy Defense subsistence supply chain. Due to these factors, veterinary food inspection specialists are tasked with recognizing deterioration in subsistence and making recommendations to preclude public health problems and financial losses to the Government. How do bacteria reproduce? Does the bacterial cell contain a nucleus? What are the shapes of bacteria? If you cannot answer these questions now, you should be able to when you have completed this course, and you should also know the answers to many other questions. For those of you who already know this material, let it serve as a review. Why are we interested in bacteria? Because some bacteria are capable of waging war on the human race and some bacteria are capable of benefiting our lives. We need to know the difference. Bacteria are microorganisms and microorganisms are the smallest of all organisms; for example, 2,000 of them can be lined up across the head of a common pin. In this subcourse, we will be concerned with those tiny organisms that are unfriendly, because they are responsible for a large percentage of spoilage in foods. We believe it is important to know about those microorganisms that cause food deterioration so that we can eliminate deterioration in foods before it occurs.

For any library, archive, or historical society committed to getting materials back into circulation as quickly as possible, this reference offers a one-stop solution. From the issues relevant to directors to hands-on instructions for technicians, it's an excellent reference for the entire library.

Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.

Provides the basic, practical information needed to plan and implement sound collections care programs or incorporate preservation principles into an existing program.