www.cri-report.com – Modern fast food industry in China started relatively late along with the implementation of China’s reform and opening up. In 1987, KFC established China’s first fast food restaurant in Beijing, ushering in China’s fast food market. In the 1980s and 1990s, other Western fast food enterprises began to enter the Chinese market, and acquired favorable achievements. Chinese fast food began to appear soon.
According to characteristics of the Chinese fast food market, fast food is divided into such two major categories as Western and Chinese fast food. Standardization of Western fast food is easy to be realized since in Western fast food, which is generally roasted and fried, a small quantity of major ingredients, minor ingredients and condiments are adopted. The main varieties of Western fast food are hamburger, chicken nuggets, French fries, etc. which are generally accompanied by soft drinks. Standardization of Chinese fast food is difficult to be realized since in Chinese fast food, there are a large variety of major ingredients, minor ingredients and condiments. The cooking methods are multiple, and the varieties including rice, noodles, dumplings, fried dishes, steamed dishes, etc. are accompanied by Chinese soup or soft drinks.
Currently, the major Western fast food brands in Chinese market are KFC, McDonald’s, Burger King, etc.; the major Chinese fast food brands are Kungfu, Yonghe King, Da Niang Dumpling, etc.
In recent ten years, with the quickening pace of social life, China’s fast food industry has maintained annual growth rate of 10%-20%. In 2010, the market scale of China’s fast food industry exceeded CNY 260 billion.
KFC and McDonald’s, the two fast-food giants, are always leaving Chinese fast food enterprises far behind. But it cannot be ignored that it’s still the Chinese fast food that occupies nearly 70% market share of the fast food industry in China. According to incomplete statistics, at least over 60% of Chinese fast food is rice-based. Chinese fast food enterprises are large in number, but the single enterprises are weak in strength. For instance, by the end of 2010, KFC has possessed over 3,000 restaurants in China, while Kungfu, a leading enterprise of Chinese fast food has possessed less than 400 restaurants in China.
Standardization has always been the biggest obstacle to chain development of Chinese fast food industry. Compared with KFC, McDonald’s and other Western fast food, it is fairly difficult for Chinese fast food industry to achieve standardization, especially in taste, weight, and specification, which is also one of the major reasons for the relatively slow chain development of Chinese fast food industry.
China’s fast food market has been heating up. Such world-renowned Western fast food as McDonald’s, KFC, Burger King, and such Chinese restaurant chain enterprises as Kungfu, Yonghe King, Da Niang Dumpling flourish on a large scale. However, the fast-food giants seem to have no intention to slow down the pace of expansion.
At the end of 썚, McDonald’s announced that in the next 3 years, it would increase 1,000 new restaurants in China.
By the end of 2010, Burger King has opened over 30 restaurants in China. In September, 2010, 3G Capital in Brazil purchased Burger King, the second-largest fast food chain stores in the U.S.A. with USD 3.30 billion. The industry insiders believe that this acquisition will promote the Burger King’s pace of expansion in China.
In the field of Chinese restaurant chain, Kungfu possessed nearly 380 regular stores nationwide in 2010, growing into the NO.1 of Chinese fast food industry. Kungfu plans to own 800ǃ,000 storefronts in the next 5 years. In addition, Yonghe King possesses 200 chain stores in China’s major cities which are planned to be further expanded to 700 restaurants in the next 5 years nationwide.
China’s fast food market enjoys huge market opportunities, in which exists a lot of mistaken ideas in terms of investment and concept.
In China, the development of the fast food industry is constrained by consumption level and consumption capacity. Economic development is uneven throughout China, the coastal cities are more economically developed than inland, central and western regions, and large cities are more economically developed than small and medium-sized cities. Even in a city, incomes of different groups differ largely. A portion of fast food in Chinese market is usually sold at CNY5-CNY30. The fast food industry in China faces such problems as imperfect relevant laws, inadequate distribution systems, food safety, etc. Investors need to consider various angles of policies, site selection, incomes of local consumers, cultural factors, etc. before investing in China’s fast food industry.
China’s pace of urbanization is accelerating, a large number of rural populations are pouring into the cities, and the consumption capacity of original urban population is gradually increasing. Due to a large population and the continuing and rapid development of China’s economy, China will gradually become the world’s largest fast food market.
More following information can be acquired from “Research Report on China Fast Food Industry, 2011-2012″: -Development Environment of China’s Fast Food Industry -Development Status of Western Fast Food in Chinese Market -Development Status of Chinese Fast Food in Chinese Market -Key Enterprises in China’s Fast Food Industry and Their Operations -Competition in China’s Fast Food Industry -Competition and Market Strategy of China’s Fast Food Industry -Prediction on Development Trend of China’s Fast Food Industry -Existing Investment Opportunities in China’s Fast Food Industry
Following people are suggested to buy this report: -Fast Food Enterprises -Food Raw Material and Condiment Suppliers -Investors Focusing on China’s Fast Food Industry -Research Institutions Focusing on China’s Fast Food Industry
www.cri-report.com – Modern fast food industry in China started relatively late along with the implementation of China’s reform and opening up. In 1987, KFC established China’s first fast food restaurant in Beijing, ushering in China’s fast food market. In the 1980s and 1990s, other Western fast food enterprises began to enter the Chinese market, and acquired favorable achievements. Chinese fast food began to appear soon.
According to characteristics of the Chinese fast food market, fast food is divided into such two major categories as Western and Chinese fast food. Standardization of Western fast food is easy to be realized since in Western fast food, which is generally roasted and fried, a small quantity of major ingredients, minor ingredients and condiments are adopted. The main varieties of Western fast food are hamburger, chicken nuggets, French fries, etc. which are generally accompanied by soft drinks. Standardization of Chinese fast food is difficult to be realized since in Chinese fast food, there are a large variety of major ingredients, minor ingredients and condiments. The cooking methods are multiple, and the varieties including rice, noodles, dumplings, fried dishes, steamed dishes, etc. are accompanied by Chinese soup or soft drinks.
Currently, the major Western fast food brands in Chinese market are KFC, McDonald’s, Burger King, etc.; the major Chinese fast food brands are Kungfu, Yonghe King, Da Niang Dumpling, etc.
In recent ten years, with the quickening pace of social life, China’s fast food industry has maintained annual growth rate of 10%-20%. In 2ዊ, the market scale of China’s fast food industry exceeded CNY 260 billion.
KFC and McDonald’s, the two fast-food giants, are always leaving Chinese fast food enterprises far behind. But it cannot be ignored that it’s still the Chinese fast food that occupies nearly 70% market share of the fast food industry in China. According to incomplete statistics, at least over 60% of Chinese fast food is rice-based. Chinese fast food enterprises are large in number, but the single enterprises are weak in strength. For instance, by the end of 2010, KFC has possessed over 3,0Ǡ restaurants in China, while Kungfu, a leading enterprise of Chinese fast food has possessed less than 4Ǡ restaurants in China.
Standardization has always been the biggest obstacle to chain development of Chinese fast food industry. Compared with KFC, McDonald’s and other Western fast food, it is fairly difficult for Chinese fast food industry to achieve standardization, especially in taste, weight, and specification, which is also one of the major reasons for the relatively slow chain development of Chinese fast food industry.
China’s fast food market has been heating up. Such world-renowned Western fast food as McDonald’s, KFC, Burger King, and such Chinese restaurant chain enterprises as Kungfu, Yonghe King, Da Niang Dumpling flourish on a large scale. However, the fast-food giants seem to have no intention to slow down the pace of expansion.
At the end of 2010, McDonald’s announced that in the next 3 years, it would increase 1,000 new restaurants in China.
By the end of 2010, Burger King has opened over 30 restaurants in China. In September, 2010, 3G Capital in Brazil purchased Burger King, the second-largest fast food chain stores in the U.S.A. with USD 3.30 billion. The industry insiders believe that this acquisition will promote the Burger King’s pace of expansion in China.
In the field of Chinese restaurant chain, Kungfu possessed nearly 380 regular stores nationwide in 2010, growing into the NO.1 of Chinese fast food industry. Kungfu plans to own 800-1,000 storefronts in the next 5 years. In addition, Yonghe King possesses 200 chain stores in China’s major cities which are planned to be further expanded to 700 restaurants in the next 5 years nationwide.
China’s fast food market enjoys huge market opportunities, in which exists a lot of mistaken ideas in terms of investment and concept.
In China, the development of the fast food industry is constrained by consumption level and consumption capacity. Economic development is uneven throughout China, the coastal cities are more economically developed than inland, central and western regions, and large cities are more economically developed than small and medium-sized cities. Even in a city, incomes of different groups differ largely. A portion of fast food in Chinese market is usually sold at CNY5-CNY30. The fast food industry in China faces such problems as imperfect relevant laws, inadequate distribution systems, food safety, etc. Investors need to consider various angles of policies, site selection, incomes of local consumers, cultural factors, etc. before investing in China’s fast food industry.
China’s pace of urbanization is accelerating, a large number of rural populations are pouring into the cities, and the consumption capacity of original urban population is gradually increasing. Due to a large population and the continuing and rapid development of China’s economy, China will gradually become the world’s largest fast food market.
More following information can be acquired from “Research Report on China Fast Food Industry, 2011-2012″: -Development Environment of China’s Fast Food Industry -Development Status of Western Fast Food in Chinese Market -Development Status of Chinese Fast Food in Chinese Market -Key Enterprises in China’s Fast Food Industry and Their Operations -Competition in China’s Fast Food Industry -Competition and Market Strategy of China’s Fast Food Industry -Prediction on Development Trend of China’s Fast Food Industry -Existing Investment Opportunities in China’s Fast Food Industry
Following people are suggested to buy this report: -Fast Food Enterprises -Food Raw Material and Condiment Suppliers -Investors Focusing on China’s Fast Food Industry -Research Institutions Focusing on China’s Fast Food Industry
May 3rd, 2011 | Announcements, Cookbook | 10 Comments
I am extremely thrilled to announce that my first cookbook “EasyChinese Recipes†is about to hit the bookshelves of Asia Pacific starting June and will release in North America (US and Canada) on Sept 10, 2011! The cookbook will be available worldwide and on major online book stores.
Its been a long journey from the moment I signed the book deal, two years ago precisely. It was a lot of hard work and dedication as I cooked, styled, photographed, and wrote the entire cookbook while I was pregnant. The good news is that the moment that we all have been waiting for is almost here!
The book is a compilation of 80+ popular Chineserecipes, including family favorites from dim sum & dumplings to rice & noodles. Every Recipe is graced with a color photo and many of them have step-by-step picture guide. Most importantly, all recipes are super easy, authentic, and deliver amazingly delicious results. EasyChinese Recipes is a cookbook that you want to have in your kitchen—it’s filled with everyday recipes that you can refer to on a daily basis.
Here are some early praises for the cookbook:
What a gorgeous, heartfelt, fun, and inspiring book! From pot stickers, roast pork, steamed fish, original chow mein, and much more, Bee Yinn Low demystifies one of the world’s greatest cuisines through this amazing trove of utterly authentic yet accessible recipes. If you love Chinese Food, you must”and I mean must—own this book.” — Harris Salat, food writer and coauthor of The Japanese Grill
“Easy ChineseRecipes is a clear guide to help you cook Chinese for your family and friends. Bee Yinn Low is a multi-talented writer and cook, and her easy to follow recipes along with her own beautiful photography makes this a book you will reach for over and over again.” Robert Danhi, author & photographer of Southeast Asian Flavors
“This book gushes with Bee Yinn Lowâs enthusiasm for pursuing and preparing tasty Chinese food.” — Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
“I’m extremely thrilled that youâ€re holding this cookbook, because that means you€™ll be discovering the secrets to authentic Chinese home cooking.” — Jaden Hair, TV chef, food blogger, and author of The Steamy Kitchen Cookbook
Below is the release schedule of “Easy Chinese Recipes” so please mark it on your calendar or you can simply pre-order the book now. I will continue to update this page to keep you posted on the FINAL release date in each country and the book shops that carry the book. If your country is not on the list, please leave meand I will get the answer for you.
Cookbook Release Schedule
Malaysia and Singapore
Philippines, Thailand, Indo-China, China, Hong Kong, Taiwan, Korea and Brunei
India, Sri Lanka and New Zealand
United States and Canada
October/November 20ǫ
Australia
If you are a fan of Rasa Malaysia or a recipe tester, please spread the news to your friends and family as I strongly believe in good word-of-mouth. If you use social media, feel free to share it on your Facebook and Twitter. Last but not least, do remember to pick up a copy of the cookbook when it’s out.
Thank you so very much for your continued support!
Image by LifeSupercharger
Day 109: One of the best things about visiting Hawaii is eating local food. After a few hours of sunbathing at the beach, we had lunch at Rainbow Drive-In, admired by locals and tourists alike. Pictured above is a mix plate and chili rice. I’m not sure if it was the food or sun, but we came back to the room around 2:30pm and I fell asleep until 11:00pm.
Image by wallyg
Xi’an Famous Foods serves food from the city of Xi’an, an ancient city in the western region of China, which as the starting point of the Silk Road, boasts a unique cuisine that can best be described as a fusion of Middle Eastern and Chinese foods. Their most popular dishes include the Liang Pi "Cold Skin" Noodles, Savory Cumin Lamb Burger, Stewed Pork Burger, Lamb Pao Mo Soup, and various types of Hand-Pulled noodles. Their location at the Flushing Mall Food Court is their second, with the original a few blocks away at the Golden Mall on Main Street.
Xi’an Famous Foods’ Pork Burger was selected #38 on The 101 Best Sandwiches in New York by Grub Street and New York Magazine.
Fun food
Image by kool_skatkat
Food tastes better when it’s fun!
Image by Josh Liba Like Thai food? I’ve heard about his little hip spot called Joya down in Brooklyn for what seems like forever. I always said I would go each time I visit, but something always seemed to come up and I didn’t get to try it.
Until today! Mwahaha! It was well worth the wait.
As is my custom at every Thai restaurant, I had the Pad Thai – Not becuase it’s my favorite dish, but because the Pad Thai is the ‘control’ plate. The initial measurement of any Thai place is it’s Pad Thai.
After that, I typically don’t order it again and make my way through the menu on subsequent visits.
But wow…
Joya’s Pad Thai was so good, I just might have it again. And again. So tangy and just sweet enough… *siigh*
Thosai, Chapatti and Vadai Set – Greenlands Vegetarian, Palms Food Court AUD10
Image by avlxyz
The Food here seems to have improved! On a Saturday evening, it was packed with families and tables of friend, all enjoying the variety of food.
Image by Mr. T in DC
Today, I tried the spicy chicken box from the yellow Korean food truck that usually parks on F Street NW between 12th and 13th in downtown Washington, DC. It’s good, and very spicy! Next time I’ll try the bulgogi.
Image by Mark & Andrea Busse
A visit to Nine Dishes on Kingsway (at Windsor) and its authentic Chinese fare reminded us of our recent trip to Beijing and its delicious (and often intimidating) street food.
Thai Food with LoVE..LOvE… for you, my Dearset. Thai Green Curry Chicken (Gang Keaw Warn)
Image by Thai Jasmine (Keep Smiling.g..g.g ) I have no gift to give…. I have no flower to please… Just this little heart and delicious Thai Green Curry Chicken I plea.. For you to make us free.. Just this honest smiles… And I know you would be mine…
Just for you…GUTEN APPETIT with my Thai Food….
Send you sweet smile and warm love from Thailand, always..
Ich liebe dich..I LOVE YOU now and forever, my Dearest.. J-A-S-M-I-N-E..
Green curry paste 1 tablespoons (there are many different brand of curry paste you can find on the market..but the one I use is Maeploy brand or you can make your own curry paste if you can find all the ingredients)
Coconut milk 1 1/2 cups and 1/2 cup water (can coconut milk is very thick…adding a little water will help to smooth it out)
Sliced chicken breasts (your choice of meat…beef,pork or shrimp)
Sweet peas 1 cup (frozen is okay if you cant find the fresh one)
Sliced eggplant (just 1 1/2 eggplant)
Fish sauce 2 tablespoons
Sugar 1 teaspoon
Fresh Thai basil, Kaffir lime leaves, 4-5 orange chilies cut lengthwise
Cooking oil 2 tablespoons
Garlic 2 cloves minced
PROCEDURE
In a pan heat oil over medium heat.
Fry garlic until brown and put in the curry paste for 1 minute or until smell good
Add chicken, sugar and fish sauce..stir well then add about 1/2 cup of coconut milk
When the chicken is almost done add the rest of the coconut milk and stir till boil
Add sweet peas, eggplants, Kaffir lime leaves and orange chili.
Taste and add if needed.
Stir a few more times, add Thai basil and remove from stove
Serve with rice
Students face many rigors while studying for a college education and they often eat whenever and wherever convenient. But when it comes to safely preparing meals, many college kids simply don’t know what it takes to make the grade in food safety, and far too many could end up with a foodborne illness.
The USDA Meat and Poultry Hotline receives many calls from parents or students with questions about the handling and storage of food for college kids. Here is a sampling of those questions about how to safely cook and prepare foods while away at school.
Q. Several slices of pizza have been left out overnight. Is the pizza still safe to eat?
A. No. Perishable food should never be left out of refrigeration more than two hours. This is true even if there are no meat products on the pizza. Foodborne bacteria that may be present on these foods grow fastest at temperatures between 40 and 140 °F and can double in number every 20 minutes.
Other take-out or delivered foods such as chicken, hamburgers, cut fruit, salads, and party platters, must also be kept at a safe temperature. The rule is to “Keep HOT Food HOT and COLD Food COLD!” To keep hot foods safe, keep them at 140 °F or above. Cold food must be kept at 40 °F or below (in the refrigerator or freezer). Bacteria grow rapidly between 40 and 140 °F. Discard all perishable food left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. Use safely refrigerated food in 3 to 4 days; frozen leftovers, 1 to 2 months.
Q. I am living off campus this year. My two roommates and I will be preparing our own meals. What do we need to know to cook food safely?
A. When using frozen meats, thaw them in the refrigerator – NOT on the counter. Don’t allow raw meat or poultry juices to drip on other foods. Wash your hands before and after preparing foods. Always use clean paper towels. Wash used cutting boards and utensils in hot, soapy water.
Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures:
* Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F. * All cuts of pork, 160 ÂF. * Ground beef, veal and lamb to 160 °F. * All poultry should reach a safe minimum internal temperature of 165 °F.
If you feel food has not been handled safely, throw it out.
Q. I don’t have a car on campus so I have to take the bus to get my groceries. Will the food be safe by the time I get it to my apartment?
A. Whether you use public transportation or have your own car, it’s important that perishable purchases are refrigerated within 2 hours (1 hour when the temperature is above 90 °F). First, when buying food, avoid cross-contamination by placing raw meat, poultry, and seafood in plastic bags and keep them separate from other foods in your grocery-shopping cart. Make cold foods the last items you place in your cart. After your purchases are bagged, go home immediately.
If you can’t get home within the recommended times, you may want to take a cooler with frozen gel packs to keep perishable food safe in transit. If there are perishable raw meats you don’t plan on using soon, freeze any ground meats, poultry or fish within 2 days; beef, pork, veal or lamb steaks, roasts or chops within 3 to 5 days.
Q. Our dorm has a kitchen with a microwave on each floor. When I microwave the food according to the package’s instructions, it’s still partly frozen. Why doesn’t it get hot enough?
A. In a large building like a dorm, electrical equipment such as computers, toaster-ovens, hair dryers and irons compete for current and reduce the electrical wattage of a microwave. A community oven that has been used just before you, will cook slower than a cold oven. To compensate, set the microwave for the maximum time given in the instructions. Avoid using an extension cord with the microwave because power is reduced as it flows down the cord. Also, the cord might not be grounded.
Cover foods during cooking. Remember to stir or rearrange food and rotate the dish. Allow for standing time. The food continues to cook during this period. Finally, use a food thermometer to ensure the food reaches the safe internal temperature of 165 °F. If the food has not reached that temperature or is not steaming hot, add more cooking time.
Q. What containers are safe for microwaving foods?
A. Plastic cold-storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving. Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.
Q. How do you thaw frozen foods in the microwave safely?
A. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to cook later.
Q. Several of us are planning a tailgate party at the stadium. How can we handle the foods safely?
A. Keeping food safe from home, a store, or restaurant to the stadium helps prevent foodborne illness. If bringing hot take-out food, eat it within 2 hours of purchase. To keep food like soup, chili, and stew hot, use an insulated container. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed and the food should stay hot (140 °F or above) for several hours. Or plan ahead and chill the food in your refrigerator before packing for your tailgate.
Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of frozen water. Perishable cooked food such as luncheon meat, cooked meat, chicken, and potato or pasta salads must be kept refrigerator cold, too. Tuck an appliance thermometer into the cooler to make sure the food stays at 40 °F or below. When packing the cooler for an outing, be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food.
In addition to a grill and fuel for cooking food, pack a food thermometer to be sure the meat, poultry, and casseroles reach a high enough temperature to destroy harmful bacteria that may be present. Include lots of clean utensils, not only for eating but also for serving the safely cooked food.
Bring water for cleaning if none will be available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
Q. How long will food stay safe at a tailgate party?
A. It’s important to keep hot food hot and cold food cold. Bacteria multiply rapidly betweenನ °F and 140 °F. Never leave food in this “Danger Zone” more than 2 hours (1 hour when the outside temperature is above 90 °F). Cook meat and poultry completely. Partial cooking of food ahead of time allows bacteria to multiply to the point that subsequent cooking cannot destroy them.
Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures:
* Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F. * All cuts of pork, 160 °F. * Ground beef, veal and lamb to 160 °F. * All poultry should reach a safe minimum internal temperature of 165 °F.
Q. Are leftovers from a tailgate party safe to eat later?
A. Some people have so much fun at tailgate gatherings, they never actually make it into the stadium to see the football game. But that doesn’t mean it’s safe for the food to stay unrefrigerated before, during, and after the game. Store perishable food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature.
Discard any leftovers that are not ice cold after the game. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90 °F). Holding food at an unsafe temperature is a prime cause of foodborne illness.
Q. I don’t have time to go to the dining hall for lunch. How can I safely pack a lunch to eat between classes?
A. Insulated, soft-sided lunch boxes or bags are best for keeping perishable food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source, such as a small frozen gel pack or frozen juice box, should be packed with perishable food in any type of lunch bag or box. Of course, if there’s a refrigerator available, store perishable items there upon arrival.
It’s important to keep perishable food cold. Harmful bacteria multiply rapidly in the “Danger Zone” – the temperatures between 40 and 140 °F. So, perishable food transported without an ice source won’t stay safe long. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham that are cured or contain preservatives. For more information, see “Keeping ‘Bag’ Lunches Safe” at http://www.fsis.usda.gov/Fact_Sheets/ Keeping_Bag_Lunches_Safe/
Q. I frequently send “care packages” to my son at college. What other foods besides cookies, crackers, and candy can I mail?
A. College kids away from home always love receiving their favorite home-baked goods: Brownies and loaf-type cakes, like banana bread, carrot, applesauce or sour cream cakes, ship well if wrapped in aluminum foil and packed in a can or heavy cardboard box.
Shelf-stable, microwavable entrees are another option. These foods are not refrigerated or frozen and will stay fresh without refrigeration for about 18 months. Canned meats and fish as well as dried meat and poultry, such as beef and turkey jerky, are safe to mail. Bacteria can’t grow in foods preserved by removing moisture.
If mailing perishable foods, pack them with a cold source, such as frozen gel packs or dry ice, and ship them by overnight delivery. Perishables must not be at temperatures between 40 and 140 °F for longer than 2 hours (1 hour when the temperature is above 90 °F). Pathogenic bacteria can grow rapidly at these temperatures but they do not generally affect the taste, smell, or appearance of a food. So if food has been mishandled or is unsafe to eat, the student will not be able to tell it’s dangerous. For more information, see the FSIS publication “Mail Order Food Safety” at www.fsis.usda.gov/Fact_Sheets/ Mail_Order_Food_Safety
Q. My daughter’s college is only a four-hour drive away, so she comes home often. How can I safely pack home-cooked foods for her to take back to school?
A. For a four-hour drive, food must be handled properly to keep it safe from spoilage and pathogenic bacteria. Cooked foods should be divided into shallow containers and cooled in the refrigerator prior to the trip. To transport the food, place it in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of frozen water. Add the cold containers of food from the refrigerator when she’s ready to leave. Freezing foods prior to the return trip also helps keep food safe. Advise your daughter to refrigerate the food as soon as she arrives at college.
Q. My math club is having a potluck dinner. What’s important to remember for food safety?
A. When you serve food, use clean containers and utensils to store and serve food. Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container.
Place cold food in containers on ice. Hold cold foods at or below 40 °F. Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold. Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
Keep hot food hot by using a heat source. Once food is thoroughly heated on stovetop, oven or in microwave oven, place it in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 °F.
USDA’s Food Safety and Inspection Service helps consumers to safely plan and serve food for group gatherings. Single copies of a Ȉ-page colorful “Cooking for Groups: A Volunteer’s Guide to Food Safety” are available by calling the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
Q. My buddies and I are going on a camping trip over spring break. How can we take food along safely?
A. If you are traveling with cold foods, bring a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep food hot without a heat source when traveling, so it’s best to cook foods before leaving home, refrigerate or freeze the food overnight, and transport it cold.
If you don’t want to lug a cooler or portable stove, consider taking shelf-stable food. Advances in food technology have produced relatively lightweight staples that don’t need refrigeration or careful packaging. These include dehydrated foods; beef jerky and other dried meats; dried noodles and soups; peanut butter in plastic jars; canned ham, chicken, beef and tuna; concentrated juice boxes; dried fruits and nuts; and powdered milk and fruit drinks.
Don’t drink water from a lake or stream, no matter how clean it appears. Bring bottled or tap water for drinking.
Q. What are the important things to remember about food safety?
A. USDA’s Meat and Poultry Hotline, in conjunction with the Partnership for Food Safety Education’s Fight BAC!® campaign, advises all consumers to keep these four basic tips in mind when cooking and preparing foods:
* Clean. Wash hands and surfaces often. * Separate. Separate raw meat, poultry and egg products from cooked foods to avoid cross-contamination. * Cook. Raw meat, poultry and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that might be present. * Chill. Refrigerate promptly.
(624, ‘FHCCHINA2009 ie thirteenth international food beverage hotel equipment catering equipment bakery equipment parts and components supply services show will be November 18 2009 in Shanghai New International Expo Center As a present China 39 s largest and oldest food imports Wine Beverage and catering equipment professional event FHC attracted each year on food imports from the world 39 s countries and Alcohol Manufacturers come to the exhibition has become an international platform for food imports In order to promote Sino Japanese food trade and exchange this year 39 s Japan Pavilion at the Japanese Ministry of Agriculture to continue MAFF in support of the gorgeous debut According to the Japanese Ministry of Agriculture in May 2009 Statistics released by the 2008 Japanese Forestry Aquatic Products And processed food exports to the highest of the five overseas countries and territories are Hong Kong China USA China Taiwan Korea and mainland China China has become Japan 39 s agriculture forestry and processed food exports of aquatic products important overseas markets particularly Mainland China increased potential and market prospects should not be overlooked the data show that in 2008 Japanese agriculture forestry and fishery products processed food exports to mainland China reached 43 7 billion yen With the rapid raise domestic living standards people on the material and cultural needs to pursue are increasingly enthusiastic about Japanese food and ingredients with its high quality health safety and other characteristics is won our consumers Therefore the Japanese Agriculture Ministry to actively support the Japanese exporters participating FHCCHINA2009 wants to promote China and Japan more convenient and more effective in reaching Cooperation To be a win win Learned for the FHCCHINA2009 Japan the Japanese Ministry of Agriculture for the creation of the FHC exhibition to bring together organizations of collective participation of 16 Japanese exporters A wide range of exhibits including fresh and processed seafood noodlesrice Processed matcha tea wheat soybean milk vinegar sake and wine pickles processed fruits and vegetables etc has fully demonstrated the overall level of Japanese agriculture forestry fisheries I think we will definitely make a visit to a professional audience dazzled and feast for the eyes and palate During the exhibition Japan set up a special booth near the discussion area purchasers the purchase intention of Chinese exporters and Japanese importers can spot a direct dialogue and negotiations At the same time in order to broaden the exhibition of new market products promote the exchange and development the Japanese Agriculture Ministry in a series of new initiatives this year In line with the FHC show information published and future cooperation PR Co Ltd entrusted by the Japanese Ministry of Agriculture to undertake a Japanese exhibition affairs and established the theme of the official website Http www kprc cn fhc2009 was officially open on October 20 Web site details the exhibitors and their products in Japan will also update the exhibition situation Deserves special mention is that this part of the show the development of Japanese goods will show within three months after the end of a tiger Changning District food stores Sell The audience at the show quot early adopters quot the no longer have to quot feel powerless and frustrated quot as long as the Tigers went directly to a food store you can purchase your favorite Japanese food and ingredients Specific information on the exhibitors in the official merchandising website also has special presentations FHCCHINA is a platform an opportunity Japanese agriculture forestry and aquatic products processing food in the future will work through the more kinds of channels into the Chinese consumer 39 s perspective high quality healthy safe food and ingredients of the US Japan MSG Marrow transfer to the world 2009 11 18 20 days FHCCHINA2009 Japan Pavilion look forward to your visit ‘)
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