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Handout - Healthy Snacking
Food safety is an important issue. The chapter below goes into detail about how to use Hazard Analysis and Critical Control Points (CCPs) to help control food hazards in a commerical kitchen.
Chapter 7 (written by Jacqueline S. Gutierrez, MS, MSEd, RD, CDN), In-Service Education and Meeting Regulations: Sanitation, Safety, and HACCP, p. 147-181,
Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professionals , edited by Sari Edelstein, Jones and Bartlett Publishers, (c) 2008
Selected Articles Written by Jacqueline Gutierrez, MS, MSEd, RD, CDN:
Fish Oil Supplement for Glaucoma , Livestrong.com, March 23, 2010
Chronic Diarrhea Treatments , Livestrong.com, May 24, 2010
About Stomach Pain, Livestrong.com, June 20, 2010
Salmonella Poisoning Symptoms , Livestrong.com, July 1, 2010
What Is Corn Oil?, Livestrong.com, August 24, 2010
Definition of VLDL Cholesterol , Livestrong.com, January 30, 2011
Bee Pollen Side Effects, Livestrong.com, March 13, 2011
How to Control Physical Hazards Through HACCP, eHow, 5/2011
Food Diary and Dieting Success, Livestrong.com, June 14, 2011
How Garlic Affects Blood Pressure , Livestrong.com, May 26, 2011
How Many Calories Are in Cooked Egg Whites?, Livestrong.com, June 14, 2011
Jacqueline Gutierrez, MS, MSEd, RD, CDN also developed two WebQuests:
How Can We Become Less Dependent on Non-Renewable Energy Sources?
How Can We Protect the Wetlands?
Jacqueline uses her own original illustrations and photographs for many of her educational materials.
Click here to see a sample page from Lisa's Day-Food Guide Coloring Book.
Send mail to jackieRD@redappleconcepts.com with questions or comments about this web site.
(c) 2012
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