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Offering a streamlined portability and technology-rich format, Labensky, On

CookingTo Go Edition builds on the quality, expertise and reputation of On Cooking,


5e. This edition features a new chapter on healthy cooking, over 250 new
photographs and new trends in Culinary Arts such as asian knife skills and
sustainable cooking. On CookingTo Go Edition retains all of the instructional
recipes from the fifth edition and moves the end-of chapter recipes to the Web via iCOOK. Subscriptions to the revolutionary MyCulinaryLab and i-COOK are available
for purchase with the book as it combines portability with meaningful integration of
technology. FSIS pht hnh sau ngy cng b Sch hng dn ny. * * * ng lc
thc y Sch hng dn ny l nhm to ra mt hng dn ton din v d hiu
h tr cc cng ty thc phm pht trin cc nhn thc phm tun th mt lot
cc yu cu v chnh sch. Mc d khng th thay cho mt cuc thm tra
k..................................83 c. Cng b Natri
Thp ...............................................................83 d. Cng b Natri
Gim ..............................................................84 e. Cng b
Mui ........................................................................84 4. Cng b Thnh phn
Dng cht v Hm lng Cht bo, Axt Bo v Cholesterol(1) Cng b Khng
ng ..........................................96 (2) Cng b Khng Thm
ng ............................... 97 (3) Cng b ng
Gim............................................98 PH LC A I. GHI NHN SN PHM
TRNG........................................... 99 a. Tn Sn
phm........................................................................99 b

b Natri v Mui ................................................................82 a. Cng b Khng


Natri............................................................82 b. Cng b Natri Rt
Thp ...................... n gin i vi cc sn phm tht, gia cm v trng. Sch
hng dn ny khng trnh by, cng nh khng c coi l, tuyn b chnh thc
hay tuyn b rng buc bi i ng Cn b Bo v Ngi tiu dng v Ghi nhn
(LCPS), Vn phng Chnh sch, Chng trnh v Pht trin Nhn vin (OPPED), Cc
Thanh tra An ton Thc phm (FSIS), B Nng nghip Hoa K (USDA). Ngi dng
nn xem xt cc thay i trong quy nh v chnh sch ca FSIS pht hnh sau ngy
cng b Sch hng dn ny. * * * ng lc thc y Sch hng dn ny l nhm
to ra mt hng dn ton din v d hiu h tr cc cng ty thc phm pht
trin cc nhn thc phm tun th mt lot cc yu cu v chnh sch. Mc d
khng th thay cho mt cuc thm tra k..................................83 c. Cng b Natri
Thp ...............................................................83 d. Cng b Natri
Gim ..............................................................84 e. Cng b
Mui ........................................................................84 4. Cng b Thnh phn
Dng cht v Hm lng Cht bo, Axt Bo v Cholesterol(1) Cng b Khng
ng ..........................................96 (2) Cng b Khng Thm
ng ............................... 97 (3) Cng b ng
Gim............................................98 PH LC A I. GHI NHN SN PHM
TRNG........................................... 99 a. Tn Sn
phm........................................................................99 b. Tn Nh sn

xut.................................................................100 c. Nhn din Chnh


thc..........................................................100 d. S Ph duyt
USDA ............................................................101 e. Tuyn b Thnh
phn.........................................................102 f. Tuyn b Trng lng
Tnh................................................102 g. Thng tin Dinh
dng.........................................................103 ...........................................................
.......................85 a. Cng b Hm lng Cht bo...............................................85
(1) Cng b Khng Cht bo .......................................85 (2) Cng b Cht bo
Thp .........................................85 (3) Cng b Cht bo
Gim..........................................86 (4) Cng b Phn trm Khng Cht
bo....................86 b. Cng b Hm lng Axt Bo ................................
87 (1) Cng b Khng Cht bo Bo ha ........................ 87 (2) Cng b Cht bo
Bo ha Thp............................ 88 (3) Cng b Cht bo Bo ha
Gim.......................... 88 c. Cng b Hm lng
Cholesterol...........................................89 (1) Cng b Khng
Cholesterol ..................................89 (2) Cng b Cholesterol
Thp..................................... 90 (3) Cng b Cholesterol
Gim.....................................90 d. Cng b Nc v Siu
Nc ................................................. 91 5. Cng b Cht
x ............................................................................ 92 6. Cng b Lnh
mnh........................................................................ 92 7. Cng b Lin quan n
Hiu qu trong vic Gim hoc Duy tr Trng lng C
th.............................................................................93 8. Cng b Sc
khe........................................................................... 94 9. Cng b Hm lng
Calo .............................................................. 95 a. Cng b Hm lng
Calo ....................................................95 (1) Cng b Khng
Calo ...................................95 (2) Cng b Calo
Thp .............................................. 95 (3) Cng b Calo
Gim ...............................................96 b. Cng b Hm lng
ng..................................................
Sch hng dn ny c thit k nhm gii thiu mt cch d hiu cc yu cu ghi
nhn thc phm n gin i vi cc sn phm tht, gia cm v trng. Sch hng
dn ny khng trnh by, cng nh khng c coi l, tuyn b chnh thc hay
tuyn b rng buc bi i ng Cn b Bo v Ngi tiu dng v Ghi nhn (LCPS),
Vn phng Chnh sch, Chng trnh v Pht trin Nhn vin (OPPED), Cc Thanh
tra An ton Thc phm (FSIS), B Nng nghip Hoa K (USDA). Ngi dng nn xem
xt cc thay i trong quy nh v chnh sch ca FSIS pht hnh sau ngy cng b
Sch hng dn ny. * * * ng lc thc y Sch hng dn ny l nhm to ra
mt hng dn ton din v d hiu h tr cc cng ty thc phm pht trin cc
nhn thc phm tun th mt lot cc yu cu v chnh sch. Mc d khng th
thay cho mt cuc thm tra k lng cc yu cu c tham chiu t u n cui
nhng Sch hng dn ny s cung cp cho ngi c mt cng c hu ch xc
nh v hiu r cc yu cu nh hnh nhn sn phm c trnh by cho ngi tiu
dng. Lu : C th tm thy hng dn v sn phm trng, nhn trong Ph lc A
ca Sch hng dn ny. Tch ly t chuyn mn v kinh nghim ca i ng Cn
b Bo v Ngi tiu dng v Ghi nhn, OPPED, C quan thu mt nh thu cung

cp hiu bit v cc quy tc trong thc t. Ngi c hc hi t bi hc kinh nghim


hng ngy ca nhng ngi lin quan n cng tc thm tra v ph duyt nhn v
nhng ngi thng xuyn h tr cc cng ty trong vic p dng cc quy tc ghi
nhn. LCPS pht trin phm vi v ni dung ca Sch hng dn ny theo hp
ng vi Hogan & Hartson, LLP, Washington, DC. C quan ghi nhn nhng ng gp
ca i ng nhn vin, nhng ngi bin tp v gim st trong qu trnh bin son
Sch hng dn ny: Robert C. Post, Ph.D. MEd., MSc., Catherine Budak, K s Cng
ngh Thc phm, Jeffery Canavan, K s Cng ngh Thc phm, Tawana DuncanHarrington, Chuyn gia Phn tch Chng trnh, Bill Jones, Nh ha hc, Sally Jones,
C vn K thut Cao cp, Rosalyn Murphy-Jenkins, K s Cng ngh Cao cp,
Tammie Myrick, K s Cng ngh Thc phm, Mark Wheeler, Nh nghin cu sinh
vt hc, Patricia White, Chuyn gia Dinh dng, and Lynn Yoder, Chuyn gia Phn
tch Chng trnh, Marlene Kegley, Chuyn gia Phn tch Chng trnh, lm vic vi
t cch iu phi vin hp ng. ng thi ghi nhn nhng ng gp ca cc lut
s ti Hogan & Hartson, LLP trong qu trnh son tho Sch hng dn: Steven B.
Steinborn, Ryan Shadrick-Wilson, Lorrin H. Tuxbury, Robert O. Winters, v Elizabeth
B. Fawell.