colleoni’s BREAKFAST & LUNCH MENU

Slides:

Advertisements

Similar presentations

How many servings do you need each day?

Advertisements

1 Food Allergy Eileen Steinbock. 2 Agenda What information do caterers need What information is available to caterers How should caterers present the.

Special requirements 1. Why do we avoid certain foods? 2.

You “R” What You Eat By: Lettie Marroquin. Food Guide Pyramid  The US Department of Agriculture’s Food Guide can be used to assess your eating Guide.

1 Food Intolerances and Allergies. 2 How common are food allergies?

Chapter 7 The Flow of Food: Preparation. When prepping produce: Wash it thoroughly under running water before:  Cutting  Cooking  Combining with other.

1-1 Providing Safe Food. 1-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A foodborne-illness outbreak has occurred when two.

food allergies & intolerances approximately 12 million Americans suffer from food allergies, with 6.9 million allergic to seafood and 3.3 million allergic.

Legal Requirements of Labelling as imposed by the Food Labelling Regulations of 1996.

Three Types of Foodborne Contaminants

Food Allergies/Food Intolerances Meeting your dietary needs.

Food Pyramid By: Rorie Hinds Objectives Bread, Cereal, Rice, and Pasta Group Vegetable Group Fruit Group Milk, Yogurt, and Cheese Group Meat, Poultry,

United States Department of Agriculture Food Safety and Inspection Service Undeclared Allergen Prevention Webinar Labeling and Program Delivery Division.

Body Image When you look in a mirror, how do you feel about what you see? The way you see your body is called your body image. Body image is affected.

Special Diets Foods I Objective 4.02 Special Diets--Vegetarians What is a vegetarian? Someone who does not eat meat, poultry, or fish Eat a plant based.

Nutrition Labels and Food Safety (1:41) Click here to launch video Click here to download print activity.

4.02R Foods I “MOST WANTED” 4.02R Foods I Most Wanted.

CHAPTER 5 LESSON 4 Food & Healthy Living. Food and Healthy Living  Information on packaged and prepared foods can help you determine whether or not a.

Nicole Smith, VP of Government Relations for FAACT – Food Allergy & Anaphylaxis Connection Team.

Staying Diligent: Allergens and Cross Contact Safe Plates Module 10.

Providing safe food Chapter 1.

What counts as a serving?. What counts as an ounce equivalent in the meat & beans group? In general, 1 ounce of meat, poultry or fish, 1/4 cup cooked.

Food Borne Illness & Microorganisms

CHAPTER 5 LESSON 4 Food & Healthy Living. You’ll learn to…  Utilize the information on food labels  Develop specific eating plans to meet changing nutritional.

Lesson 4 Nutrition Labels and Food Safety. Nutrition Label Basics  Labels tell you about nutritional value and lists ingredients used to make the food.

A Small Guest for Lunch Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and.

Vegetarian, Vegan, Food Allergies, Diabetic, Pregnancy, and Athletes.

The number of people with allergies in Western countries has doubled in the past 25 years.

Childhood Illnesses By: Kendall, Erma, Jacob, Ryan.

Food Allergies Increasing awareness through label reading.

Goal 4.01: Describe types of menus used in culinary businesses.

Cooking for Crowds. Objectives Provide the reasons why food safety is important to your event Show practical ways to purchase, prepare, and serve foods.

Seafood toxins Plant toxins Mushroom toxins Bacteria, viruses, parasites, and fungi Biological Toxic metals Pesticides Cleaning products Chemical Foreign.

4.02R Foods I “MOST WANTED” 4.02RFoods I Most Wanted.

Sports Nutrition Lesson 15. Adverse Reactions to Food Most food we eat is safe and causes no health problems. Some people may experience mild to severe.

Interpreting Food Labels and Illnesses Due to Food Created by T Stivers Schindewolf Intermediate Chapter 5 Day 7.

Diets in the West. There are many allergies to food and special diets in the West.

Nutrition Labels and Food Safety. Nutrition Label Basics Food labels provide information about the ingredients and nutritional value of foods –Name of.

We boast a 5 STAR ENVIRONMENTAL HEALTH RATING. All staff involved with either food preparation or the serving of food are Food Hygiene trained. We cater.

PROTEIN Vary Your Protein Choices. Protein foods can be from ANIMALS or PLANTS  Animal  Beef  Poultry  Seafood  Egg  Pork  Animal  Beef  Poultry.

Shopping and gluten free Learning to navigate the landmines on the grocery store shelves.

Ohio FFA Food Science CDE. Food Quality Food Quality-Refers to the color, flavor texture, And nutritional value of a food. When Quality is compromised.

What is Foodborne Illness?. Foodborne Illness AKA – foodborne disease What is it? – illness resulting from the consumption of food – commonly known as.

4.02R “MOST WANTED” Food Allergies And

Dietary Guidelines th Grade.

I'm Aware... Show You Care Be Aware!.

Chapter #5 Lesson 4.

CHAPTER 5 LESSON 4 Food & Healthy Living.

Contamination, Food Allergens, and Foodborne Illness

What is a healthy lifestyle?

Dietary Guidelines th Grade.

CHAPTER 5 LESSON 4 Food & Healthy Living.

Grain Group Fruit Group Vegetable Group Milk Group Meat & Beans 100

What is Foodborne Illness?

Food Allergen Labeling

Warm Up Alex is allergic to nuts. If he eats anything that contains nuts, his face swells up and he has to be taken to the hospital. He’s learned to.

4.02R Foods I “MOST WANTED” 4.02R Foods I Most Wanted.

The Food Label.

Food Allergen Labeling

This month's School Name Here cafeteria update

Food additives foodborne illness pasteurization cross-contamination food allergy food intolerance.

98% of our meals & snacks are prepared daily using fresh ingredients from local suppliers. All our meat comes from a local butcher and all have full traceability.

4.02R Foods I “MOST WANTED” 4.02R Foods I Most Wanted.

Food Packaging and Safety

Special Dietary Concerns

98% of our meals & snacks are prepared daily using fresh ingredients from local suppliers. All our meat comes from a local butcher and all have full traceability.

Presentation transcript:

colleoni’s BREAKFAST & LUNCH MENU WE COOK EVERYTHING FROM SCRATCH WITH LOVE AND PASSION 12731 McGregor Blvd. 33919 Fort Myers, FL T. (239) 208-3114 – Colleonis.com menu colleoni’s BREAKFAST & LUNCH MENU Consuming raw or under cooked meat, eggs, poultry or sea food increases your risk of contracting a foodborne illness - especially if you have certain medical conditions. Food Allergy Notice: please be advised that food prepared here may contain these ingredients: milk, eggs, wheat, soybean, peanuts, pine nuts, tree nuts, fish and shellfish.

colleoni’s BREAKFAST & LUNCH MENU Consuming raw or under cooked meat, eggs, poultry or sea food increases your risk of contracting a foodborne illness - especially if you have certain medical conditions. Food Allergy Notice: please be advised that food prepared here may contain these ingredients: milk, eggs, wheat, soybean, peanuts, pine nuts, tree nuts, fish and shellfish.