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Food Safety

July 22, 2011
Special to The Herald-Mail What could be more fun than packing a picnic lunch and heading outdoors to spend a nice summer day with your family and friends? Don't let this fun day wreak havoc on your diet. Follow these tips on how to keep this summer ritual a fun and healthful experience. Traditional picnic foods tend to be high in calories, fat and sodium, but they can also be unhealthy from a food safety aspect as well.   The good news is that you can easily enjoy a healthful picnic, with a little planning and tweaking, without sabotaging your diet or causing unnecessary health risks associated with improper food handling.
By ART CALLAHAM | June 26, 2011
I just can't help it; I've got to give you my take on recent activities at the very top of our nation's elected food chain.  Yes, I feel compelled to comment about "Weinergate," or maybe it should be "Weinerpics. " First, let me start with a little history and background about the elected and appointed hierarchy in our nation today. Most of you know all of this, but bear with me. We have an elected president and vice-president, a Congress made up of 435 members of the U.S. House of Representatives, plus 100 senators and a Supreme Court comprised of nine appointed justices.
February 14, 2011
Shortly after the ink was dry on last week’s column, I picked up my recent copy of Furrow, a magazine published by John Deere Co. The most recent issue is dedicated to food supply and the projection of the world population is expected to double by 2050. Since I would be entering my 90s if I am still here, it would be easy for me to say “who cares?” However, with a cover giving such an ominous warning, “Serving 9,000,000,000; can the world be ready by 2050?
By LYNN LITTLE / Special to The Herald-Mail | September 22, 2010
Tailgating parties are synonymous with fall game-day fun. So don't let food safety mistakes spoil your tailgating party. Handling food properly in the parking lot is just as important as handling food safely at home. Washing your hands before and after handling food is critical. Water might not be readily available, but tailgaters can either bring a jug of water, soap and towels, or brush off surface dirt and use pre-packaged towelettes or a hand sanitizer. To avoid cross contamination, use separate coolers or ice chests for beverages, ready-to-eat foods and raw foods that will be cooked.
By BECKI WEIR / Special to The Herald-Mail | August 2, 2010
In today's tough economy, packing and taking your lunch with you to work daily can significantly impact your wallet. But did you know it can also impact your health? Lunch should be roughly one-third of your daily nutritional intake each day, so it's important not to skip lunch and to make it a healthful meal. In fact, the right nutrition can give you the energy you need to get through the work day. A combination of proteins and fiber will make you feel fuller longer, which could reduce your overall calorie intake, and will fuel your body with energy.
By LYNN LITTLE | July 28, 2010
Hot summer days, a picnic, an outdoor gathering of family and friends, a ballgame all can be prime times for food safety mistakes that put families and friends at risk of food borne illness. Outdoor picnics and other activities where you serve food, especially in warm weather, can present opportunities for food borne bacteria to thrive. Follow these simple steps to avoid food safety mistakes and protect your family and friends: Prepare your meals at home, remembering to wash your hands with warm soapy water first.
June 7, 2010
Hagerstown Community College's Center for Continuing Education is offering a course on food safety certification for food service facility owners, managers and food handlers. The two-day session will be offered June 14 and 21, from 8:30 a.m. to 5:30 p.m. each day, at HCC's Valley Mall Center. Course topics will include proper methods of food handling and preparation, the Hazard Analysis Critical Control Point concept of food safety, proper cleaning and sanitizing of equipment and facilities, guidelines for working with regulatory agencies, and personal hygiene.
By MARLO BARNHART | October 8, 2009
BOONSBORO -- Christopher Herrmann got into the food/hospitality field on the ground floor -- washing pots while working as a lifeguard in Ocean City. Now, after more than 30 years in hotel and restaurant management, Herrmann is all about food safety. A resident of Boonsboro, Herrmann recently volunteered to speak on the subject at a gathering organized by the Boonsboro Task Force on Recycling. "I am very serious about food safety," said Herrmann, a senior consultant with the Maryland-based company Sherwin Food Safety.
October 5, 2009
Hagerstown Community College's Center for Continuing Education is offering a course for food service facility owners, managers and food handlers who need a comprehensive knowledge of food safety. The course will be offered Mondays, from 8:30 a.m. to 5:30 p.m., beginning Oct. 19, at HCC's Valley Mall Center. Course topics include proper methods of food preparation, the Hazard Analysis Critical Control Point concept of food safety, personal hygiene, proper cleaning and sanitizing of equipment and facilities, and guidelines for working with regulatory agencies.
August 16, 2009
BOONSBORO -- Anyone involved with food preparation for family reunions, church dinners, community gatherings or concession stands is invited to a free program on food safety being sponsored by the Boonsboro Recycling Task Force on Wednesday.  Christopher Herrmann will present an hourlong program titled "Cooking for Groups -- A Volunteer's Guide to Food Safety" from 7 to 8 p.m. at the Boonsboro Community Center in Shafer Park. Herrmann is a senior consultant with Sherwin Food Safety, a Maryland-based company, and has volunteered his services to help community volunteers safely prepare and serve food for large groups.
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