Six forms have been developed by the school foodservice (SFS) program of the East Baton Rouge Parish, La. to ensure quality control and quality programs. Quality control is a difficult goal because personnel and facilities differ from site to site. The 6 forms help achieve quality control by evaluating responses from students, adults, supervisors, and management. The QC process also includes a short self-evaluation checklist. This evaluation was based on the self-assessment criteria developed by the American School Food Service Association. The evaluation guide is titled "Programmed for Quality, Evaluative Guide for School Food and Nutrition Services." The purchases for using the evaluation forms are described. The 10 cafeterias receiving the highest scores received a "Blue Ribbon Kitchen" award. The 6 forms are: student evaluation for elementary, and middle and high schools; a 3 part checklist (Section I: facilities, equipment, sanitation, and safety; Section 2: menu, service, and accounting; and Section 3: management responsibilities); and an evaluation rating sheet. (kbc)

A quality control system, one of the most difficult of aspects of a multi-school foodservice system, has been implemented in East Baton Rouge Parish, La. A Managers Quality Control Committee set goals and standards, then developed evaluation forms and supervisor's checklists. Cafeteria managers completed a self-evaluation form and student evaluations were also used. The Quality Committee evaluated the questionnaire and selected the cafeterias for a visit for further evaluation. Of these, 10 cafeterias were selected for a "Blue Ribbon Kitchen" award. (emc)

A major critical literature review places major emphasis on quality control methods that have been found to be useful for the non-destructive optical evaluation of maturity and/or ripeness in agricultural products such as fruits, vegetables, cereals, legumes, and their processed products. Attention also is given to the detection of internal and external defects and the subsequent development of antomated sorting machines for on-line, real-time measurements of food and food product quality. Theoretical aspects for developing non-destructive analytical methods utilizing the optical properties of several agricultural and biological products also are discussed. (wz)

A major critical literature review places major emphasis on quality control methods that have been found to be useful for the non-destructive optical evaluation of maturity and/or ripeness in agricultural products such as fruits, vegetables, cereals, legumes, and their processed products. Attention also is given to the detection of internal and external defects and the subsequent development of antomated sorting machines for on-line, real-time measurements of food and food product quality. Theoretical aspects for developing non-destructive analytical methods utilizing the optical properties of several agricultural and biological products also are discussed. (wz).

(trad auto)Review of the literature on the subject. Evaluation of the quality of thawed raspberries, energy used, freezing time. Calculation of air flow in the freezer, data on quality change | Revue de la littérature sur le sujet. Evaluation de la qualite des framboises décongelées, energie employée, temps de congélation. Calcul du flux d'air dans le congélateur, données sur le changement de qualité.