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  2. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    ServSafe. ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1] Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the ...

  3. Farmers' Market Nutrition Program / Senior Farmers' Market ...

    en.wikipedia.org/wiki/Farmers'_Market_Nutrition...

    The federal food coupon benefit level for FMNP recipients may not be less than $10 and no more than $30 per year, per recipient. However, state agencies may supplement the federal benefit level. FMNP vouchers are worth $19 on average per person per year. Coupons are submitted to the state agency for reimbursement.

  4. Ration stamp - Wikipedia

    en.wikipedia.org/wiki/Ration_stamp

    A ration stamp, ration coupon, or ration card is a stamp or card issued by a government to allow the holder to obtain food or other commodities that are in short supply during wartime or in other emergency situations when rationing is in force.

  5. CouponFollow Shares Free Food Offerings Available In October

    www.aol.com/couponfollow-shares-free-food...

    From October 6th-11th, you could either redeem a free box at the local grocery using a coupon, or fill out an order form to send to a friend/family member. CouponFollow Shares Free Food Offerings ...

  6. Rationing in Cuba - Wikipedia

    en.wikipedia.org/wiki/Rationing_in_Cuba

    While the food rations are not free, the ration fees are a small fraction of the actual price of the goods (on average, less than $2 USD for a month of rations, which is approximately 12% of their market value). Purchases of the goods can also be made outside of the system. Despite past rumors of ending, the system still exists.

  7. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    Trichinella. v. t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]