Sentences with phrase «needed for food standards»

Not exact matches

Workers need a big pay raise to catch up for a period where their standard of living has lagged, and the economy benefits from their increased purchasing power, says Paul Meinema, president of the United Food and Commercial Workers Canada, with 100,000 members in Ontario.

«ABWI members acknowledge and support a need for truthful labelling and believe the term organic should only be used on a food label in accordance with the Australian Standard 6000 - 2009 Organic and Biodynamic for products to ensure the integrity of the term.

With more than 60 years of experience, Tetra Pak creates solutions that match customers» needs and industry standards for food safety and quality.

Industry standards are changing to meet the need for environmentally friendly packaging material that does not pollute the environment or use food quality raw material.

Our coconut oil adheres to only the highest quality standards by passing all supplement grade testing, more than is needed for the food industry.

Our organic coconut oil adheres to only the highest quality standards by passing all supplement grade testing, more than is needed for the food industry.

UNPARALLELED STANDARDS - Our coconut oil adheres to only the highest quality standards by passing all supplement grade testing, more than is needed for the food industry.

The Grocery Manufacturers Association (GMA) said today that the enormous costs, complexities and challenges for food manufacturers to comply with Vermont's food labeling mandate show the critical need for Congress to pass federal legislation setting a uniform national food labeling standard.

(Washington, D.C.)-- The Grocery Manufacturers Association (GMA) said today that the enormous costs, complexities and challenges for food manufacturers to comply with Vermont's food labeling mandate show the critical need for Congress to pass federal legislation setting a uniform national food labeling standard.

The most important standards for the transport of food or even pharma products that need to be complied are GxP - guidelines, ISO 9001:2008, FDA 21 CFR Part 11, HACCP International certification and EN 12830.

Our long history of designing and supporting reliable product inspection solutions for the food industry gives us a unique depth of market and application knowledge, enabling us to develop comprehensive inspection technologies to suit your production needs and facilitate compliance with international and local food safety standards.

The #WASTENOT appeal asks supermarkets to «take responsibility for the waste that they cause in the supply chain» and to «relax their cosmetic standards for produce and to stop changing orders at the last moment», as well as making «strenuous and visible efforts to redistribute all their surplus good food to those who are in need, instead of sending it to anaerobic digestion».

While there is a role for State / Federal involvement in local school food service, it is IMHO limited to [1] providing funding, especially to lower - income schools, to allow all schools to meet a minimum standard (NOT based on the needs of agri - business!

NCTL sets standards for head teacher training, and in order to foster a good food culture within schools, head teachers themselves need to be well - informed about nutrition, diet and cooking.

So instead of worrying about DeVos, we really should be focusing on: (1) Congressional Republicans, who've already shown great enthusiasm for weakening the nutrition standards for school meals and limiting their accessibility to low - income kids (see my Civil Eats piece, «3 Things You Need to Know About the House School Food Bill «-RRB-; (2) the as - yet - unscheduled confirmation hearing for Agriculture Secretary nominee Sonny Perdue, during which we're likely to get more information on how he views the NSLP; and (3) whoever eventually is appointed Under Secretary for Food, Nutrition and Consumer Services, the USDA official directly in charge of child nutrition programs.

It wasn't long before the two groups» talking points mirrored each other perfectly, with each espousing a pressing need for «flexibility» in school food programs, a goal which sounds innocuous but really means throwing science - based nutrition standards out the window, despite growing evidence of their success in improving the diets of 31 million school kids each day.

Global impact: The proposed new rules take no account of the global impact of foods exported from the EU, the need to ensure that they are in the right language, or how they will help corporations lobby for weak global trading standards and agreements (such as TTIP 14 or Codex 15).

For customers who would like to request additional preferences (beyond the standard ones available in the account profiles), for those with special dietary needs, and for those who would like a food program not offered as one of our standard meal programs, please contact Customer Service to request a quote for a custom meal progrFor customers who would like to request additional preferences (beyond the standard ones available in the account profiles), for those with special dietary needs, and for those who would like a food program not offered as one of our standard meal programs, please contact Customer Service to request a quote for a custom meal progrfor those with special dietary needs, and for those who would like a food program not offered as one of our standard meal programs, please contact Customer Service to request a quote for a custom meal progrfor those who would like a food program not offered as one of our standard meal programs, please contact Customer Service to request a quote for a custom meal progrfor a custom meal program.

Specifically, the project is working to ensure that the USDA adopts science - based nutrition standards for snack foods and beverages served and sold in schools; that it develops and implements rigorous school food safety policies; and that schools have the resources they need to train cafeteria employees and replace outdated and broken kitchen equipment.

In January 2012, the U.S. Department of Agriculture, or USDA, finalized its updated nutritional standards for school meals in keeping with the Healthy Hunger - Free Kids Act of 2010 (Public Law No. 111 - 296), which reauthorized the school meal programs and placed an emphasis on the need to improve access to healthy foods in schools.

The project recently conducted a survey of school food authorities, or SFAs, * to identify their perceived needs in meeting the updated standards for the National School Lunch Program.

If your child's school receives federal funding, it needs to comply with nutritional standards on the foods it serves for breakfast and lunch, as well as any other food options that might be available (like vending machines or snack food stores).

The bill, largely the same as the version introduced last Congress, would give school districts and food service administrators the tools and resources they need to prepare meals that meet the updated USDA school food standards by providing loan guarantees for kitchen infrastructure and equipment upgrades, authorizing grants for small but critical equipment purchases, and supporting innovative training opportunities to strengthen the school food service workforce.

Animals need medicines for the high standards of animal health essential for public health and food safety: the UK veterinary medicines sector is also essential for the wellbeing of the pets sharing 12 million UK households, as well as nearly 10,000 assistance animals and 1500 working dogs.

Researchers from Drexel University and the University of Pennsylvania studied more than 2,600 menu items served at full - service restaurant chains operating in Philadelphia and concluded that foods served at full - service restaurant chains are high in calories, saturated fat, and sodium, and that standard definitions are needed for «healthy choice» tags and for entrees targeted to vulnerable age groups.

Reflecting broad concerns about tainted peanuts, adulterated drugs, and the need for stronger enforcement of standards, the Obama Administration has requested a 19 % budget boost for the U.S. Food and Drug Administration, to $ 3.2 billion.

As such connections are made, Jackson and his colleagues argue that what's really needed isn't a patchwork of voluntary responses but an official safety standard for arsenic in all foods.

A standard basket of donated food that's available for pickup once a month for Japanese families in need, from the non-profit food bank Second Harvest.

Variety is key — for example the standards include the need to provide at least three different fruits and three different vegetables each week, offering a wider range of different foods provides a better balance of nutrients.

Teaching points that are covered in the topic are listed below: Understand that it is important to be able to grow plants well because they provide food and other items for us To know that all food chains begin with a green plant To understand the function of the parts of a plant To understand that plants need leaves in order to grow well To plan an appropriate investigation To make careful observations and measurements of plants growing To use simple apparatus to measure the height of plants in standard measures To use results to draw conclusions and provide explanations To know that water is transported through the stem to other parts of the plant To know that that plants need light for healthy growth To know that plants need water, but not unlimited water, for healthy growth To know that temperature can affect the growth of plants To ask questions about the growth of plants To plan a fair test To write a clear conclusion

Variety is key — for example the standards include the need to provide at least three different fruits and three different vegetables each week, and one or more wholegrain varieties of starchy food such as wholegrain bread and pasta.

Tremendous educational benefits have been observed due to a better standard of food available for the students; behaviour has improved and it is even believed better attendance is down to the psychological effect of quality food availability since pupils don't need to abscond to buy food they want to eat.

Clearly children's diets need attention, and there have been a number of initiatives to break the unhealthy eating habit, including: The National Healthy Schools Programme (1998 to 2009), which included healthy and nutritious foods being made available in school canteens and vending machines; The School Food Plan, (launched in 2015), which provided a new set of standards for all food served in schools, offering children more healthy, balanced diets, and withdrawing the provision of unhealthy snacks and drinks in school vending machines; and the much - publicised new sugar tax, which will be imposed on companies according to the sugar content of the energy and fizzy drinks they prodFood Plan, (launched in 2015), which provided a new set of standards for all food served in schools, offering children more healthy, balanced diets, and withdrawing the provision of unhealthy snacks and drinks in school vending machines; and the much - publicised new sugar tax, which will be imposed on companies according to the sugar content of the energy and fizzy drinks they prodfood served in schools, offering children more healthy, balanced diets, and withdrawing the provision of unhealthy snacks and drinks in school vending machines; and the much - publicised new sugar tax, which will be imposed on companies according to the sugar content of the energy and fizzy drinks they produce.

NCTL sets standards for head teacher training, and in order to foster a good food culture within schools, head teachers themselves need to be well - informed about nutrition, diet and cooking.

FEATURES Provides teachers with 10 - 20 minutes of instruction Total of 70 - 80 minutes of total instruction time All materials needed for a collaborative classroom activity Aligned and written to standards Helpful how to video and animated student video INCLUDES 4 Activity Cards and a Teacher Quick Start Card 4 class sets of home connection blackline masters masters Ron's Habitat Story Poster Ron the armadillo stuffed toy Plastic toy turtle Clip - Itz Food Chain Cards Plastic cups Plastic droppers Turtle shells (frisbee) gauze pads, 2» Glue sticks,.28 oz Tote tray * Refills available.

The Carna4 team surpassed expectations by formulating the first food to use only natural, pure food ingredients to greatly exceed the Association of American Feed Control Officials (AAFCO) standards for vitamins, minerals and other nutrients dogs need for all life stages and provide outstanding levels of antioxidants, live probiotics and enzymes.

Although the AAFCO doesn't have authority to enforce its regulations, it does provide standards for pet food companies to ensure that their food delivers the right amount of nutrients your dog needs at every stage in his life.

Nutritional needs for senior dogs can vary, depending on health conditions, and there is no AAFCO standard for senior food.

In order for this to become a reality in the pet food industry, more concerned owners need to demand higher standards and challenge companies that make inaccurate claims.

Creation of a suggested standard methodology for the use of reporting technology and program citizen «ambassadors» in food waste measurement that is compatible with environmental goals and the operational needs of property managers.

It involves, for example, contracting with guests and customers, suppliers, employees and professional advisers; complying with regulations / laws by central and local government (licensing, health and safety, food standards, consumer protection all spring to mind); also you need to be aware of the hotelier's liability as an occupier and his liability for the property of guests and of many other areas of the law such as race relations, sex equality and potential legal issues arising from the letting of banqueting rooms and the hiring of entertainers, to name just a few.

Recognizing the need for and value of greater uniformity and public accountability in the review and approval process, HHS, with support from the Office of Human Research Protection, National Institutes of Health, Food and Drug Administration, Centers for Disease Control and Prevention, and Agency for Health Care Research and Quality, has engaged the Institute of Medicine to recommend uniform performance resource - based standards for private, voluntary accreditation of IRBs.

• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles

SUMMARY OF QUALIFICATIONS • 5 + years of supervisory experience in a restaurant environment • Demonstrated ability to make instant decisions, support the staff, and complete interaction with guests • Proven record of enforcing standards for individual performance • Able to assess staffing needs and recruit staff • First - hand experience with monitoring procurement, storage, preparation, cooking, handling, and serving of food and beverage

Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple establishments Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and beverage quality standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Perform administrative duties such as data entry, filing, faxing, and phones as needed Fluent in Albanian, English, and Spanish.

Professional Experience American Red Cross (Douglasville, GA) 11/2007 — Present Communications Manager • Lead the strategic direction and implementation of all public relations and communication functions to achieve American Red Cross Blood Services collection goals and organizational objectives • Collaborate with Chapter counterparts to promote a singular American Red Cross image and messaging throughout the state • Develop viable communications plan to assure effective community awareness of critical need for donations • Produce market communications and develop media outreach initiatives, including press releases, media inquiries, and special project updates, to ensure image and brand consistency • Author and edit scripts, presentations, and speeches for use by senior - level organization executives • Establish partnership within the community to enhance awareness of the blood donation program while leveraging key relationships with local - and state - level media professionals • Develop and implement an annual public relations and communications budget to ensure self - sufficiency and utilize financial resources in an efficient manner • Execute and supervise all staff - related functions including hiring, training, evaluation, and career development to create a well - qualified team and enhance operational success • Plan and implement employee award and recognition programs to honor milestone achievements, customer service excellence, and the accomplishment of national initiatives • Perform all duties and responsibilities in compliance with standard operating procedures, Safety Quality Identity Potency Purity (SQUIPP), the Code of Federal Regulations (CFR), Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA), and all other applicable federal, state, and local entities

Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple locations Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales by 5 % each year through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and beverage quality standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Completed management training program through Fatburger corporate university Certified in ServeSafe food handling procedures Perform administrative duties such as data entry, filing, faxing, and phones as needed Represent brand with positivity, dedication, and professionalism

Café Worker — Duties & Responsibilities Utilize strong interpersonal skills to provide exceptional customer service Train and direct staff ensuring they understand that brand and adhere to corporate protocols Ensure compliance with all applicable health and safety regulations Utilize medical background to assist with health and nutrition objectives Enforce corporate food and beverage quality standards Develop a loyal client base through community building initiatives Build and strengthen relationships with clients, staff, vendors, and community leaders Perform administrative duties such as data entry, filing, faxing, and phones as needed Responsible for multimillion equipment, inventory, facilities, and vehicles Represent brand with positivity, dedication, and professionalism Support the vegan raw food movement in personal and professional life

Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality product Ensured staff compliance with corporate food and beverage standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed

Pursuant to article 11 (1), state parties recognise «the right of everyone to an adequate standard of living for himself and his family, including adequate food, clothing and housing, and to the continuous improvement of living conditions», while article 11 (2) recognises that more immediate and urgent steps may be needed to ensure «the fundamental right to freedom from hunger and malnutrition».