The National Organic Standards Board (NOSB) was formed ten years ago to advise USDA on uniform standards for the production of all organic products. The NOSB Livestock Committee has developed standards for organic poultry along with the California Organic Food Advisory Board and the Organic Trade Association. Third party certifiers verify that products labeled "organic" have met these strict standards. See similar questions...

You can make a big batch of chicken broth and refrigerate or freeze. Organic chicken would be best, but you can use non organic if that is all you can find. You can also use the bones left from baked or broiled chicken. See similar questions...

Students who are enrolled as full-time students at Insight School of Oregon are required to take the Oregon Standards Test. Insight staff will make arrangements to have students take the test in locations that are geographically close to where they live. See similar questions...

Organic livestock standards prohibit the use of synthetic growth hormones such as rBGH and the routine use of antibiotics. Additionally, all animals must be raised in natural living conditions appropriate for their species. The animals are fed only organic feed, and the processing for all meat, poultry and dairy products must meet organic standards as well. See similar questions...

People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months. See similar questions...

Yes. Chicken manure has lower levels of nutrients and is not usually as thoroughly decomposed so takes longer for the plants to be able to use the nutrients. Chicken manures often contain a high percentage of sawdust. See similar questions...

Most chicken producers, whether organic, all-natural or conventional, use animal fat or vegetable fats and oils as a significant ingredient in their feed in order to keep their feed costs down and increase the amount of fat in the animal. Certified Organic chicken producers can use vegetable oils and vegetable fats as a feed ingredient under the National Organic program. Most producers also give their birds less than or around 6 square inches of space per bird, even other organic producers. See similar questions...

A good rule of thumb is to put the standards in one place and learn how to land in the middle of the pit. Your standards should be from 24" to 30" behind the box – this allows the vaulter to think about moving the pole to vertical. Back to Top. See similar questions...

MassDEP is promulgating a drinking water standard or Maximum Contaminant Level (MCL) of 2 ppb. This is the first drinking water standard for perchlorate in the nation. Perchlorate soil and groundwater standards for hazardous waste site cleanup under the Massachusetts Contingency Plan or MCP (MGL Chapter 21E) are also being established, along with the adoption of a reference dose (RfD) of 7 x 10-5 mg/kg-day to be used for site-specific risk assessments. See similar questions...

We chill our organic chicken using an immersion process, as do most chicken processors. Our difference is in how we cleanse our chicken, which we do by using ozonated water. Ozonated water is created by using Ozone (O?), a compound which occurs naturally in our atmosphere. When we use it as a cleansing agent, it is about 3400 times more efficient in killing bacteria than chlorine, which is the normal cleansing agent used for chicken. See similar questions...

The reasons why our organic chicken retains so much less water than other brands resides in what we don't do and don't have in our chicken. Our chicken has about half the fat of other chicken brands, which results in a much leaner product and higher muscle content. Fat acts as a sponge, and absorbs a lot more liquid than muscle. Fat takes up approximately 3 times the amount of space as the same weight of muscle. We also use a different cleansing process than most other chicken producers. See similar questions...

The federal organic standards and copies of the National List of Allowed and Prohibited Substances can be downloaded for free at the National Organic Program Homepage: http://www.ams.usda.gov/nop/indexIE.htm. Copies of the organic standards, as well as other organic growing guidelines, can be found in the HOFA handbook. The handbook is available in the HOFA application packet for $75 or can be purchases separately for $15. See similar questions...

a result of the continued delays by the U.S. Environmental Protection Agency (EPA) on this issue, several states initiated their own legislation to implement a more stringent standard prior to the EPA's final ruling on November 1. State government agencies in New Hampshire, New Jersey and Vermont have drafted new laws that will bring the MCL from 50 to 10 parts per billion (ppb). These proposals are currently under review by the states' respective legislative committees. See similar questions...

MassDEP is establishing perchlorate standards to ensure that public health is protected and to facilitate the cleanup of perchlorate sources. See similar questions...

Chicken pox has a fancier medical name called varicella zoster. It is a virus which infects the body causing the typical illness. To understand why it is called "chicken pox" see "Why is it called Chicken Pox?". See similar questions...

Almost never. Except for children and adults who have immune system problems, getting chicken pox confers life-long immunity. Now, the minute I say never, someone will come up with a story about how he or one of his family got it twice. While this is a possibility, it is extremely rare. Most of the time, these stories turn out that the original chicken pox "infection" was a rash that was mistaken for chicken pox. See similar questions...