Children At Work :: Essays Papers

Children At Work Autonomy, Responsibility and Child Labor-Introduction and Conclusion Child labor has recently become a very touchy subject throughout the world. Well known corporations and clothing and sporting goods distributors that have for decades been taking advantage of cheap labor in third world countries are seeing their names and images tarnished by allegations of child labor practices and obscene working conditions. Child labor is nothing new to the world. It has been a part of almost every society in recorded history. From ancient times, children have been a part of the economic survival of their families, particularly in industries like the farming and crafting industries. What remains confusing is the exact definition that separates child labor from just children doing work. Child labor is meant to define unfair, abusive work whereas work is an important part of the sculpting of most children. There is no question in society that some forms of labor are acceptable and some are not. Children may work without being abused and in many countries and even some American cultures, it is both necessary and integral that children perform some laborious duties. The line between work and child labor is most commonly drawn where normal tasks are replaced with exploitative tasks and children are expected to do things that go well beyond the borders of inhumane. An example of this overstepping the boundaries is the following text taken from an actual court case in 1833 following an investigation into the practice of child labor during the British industrial revolution: "Have you ever been employed in a factory? --Yes" "At what age did you first go to work in one? --Eight" "How long did you continue in the occupation? --Four years" "Will you state the hours of labour at the period when you first went to the factory, in ordinary times? --From 6 in the morning to 8 at night." "Fourteen hours? --yes" "With what intervals for refreshment and rest? -- An hour at noon." "When Trade was brisk what were your hours?--From 5 in the morning to 9 in the evening" "Sixteen hours? --Yes" "With what intervals at dinner? --An hour" "During those long hours of labor could you be punctual, how did you awake?-- I seldom did awake spontaneously; I was most generally awoke or lifted out of bed, sometimes asleep, by my parents.

Foundation’s Edge CHAPTER NINE HYPERSPACE

HYPERSPACE Trevize said, â€Å"Are you ready, Janov?† Pelorat looked up from the book he was viewing and said, â€Å"You mean, for the jump, old fellow?† â€Å"For the hyperspatial jump. Yes.† Pelorat swallowed. â€Å"Now, you're sure that it will be in no way uncomfortable. I know it is a silly thing to fear, but the thought of having myself reduced to incorporeal tachyons, which no one has ever seen or detected†¦Ã¢â‚¬  â€Å"Come, Janov, it's a perfected thing. Upon my honor! The jump has been in use for twenty-two thousand years, as you explained, and I've never beard of a single fatality in hyperspace. We might come out of hyperspace in an uncomfortable place, but then the accident would happen in space – not while we are composed of tachyons.† â€Å"Small consolation, it seems to me.† â€Å"We won't come out in error, either. To tell you the truth, I was thinking of carrying it through without telling you, so that you would never know it had happened. On the whole, though, I felt it would be better if you experienced it consciously, saw that it was no problem of any kind, and could forget it totally henceforward.† â€Å"Well † said Pelorat dubiously. â€Å"I suppose you're right, but ‘honestly I'm in no hurry.† â€Å"I assure you†¦Ã¢â‚¬  â€Å"No no, old fellow, I accept your assurances unequivocally. It's just that – Did you ever read Sanertestil Matt?† â€Å"Of course. I'm not illiterate.† â€Å"Certainly. Certainly. I should not have asked. Do you remember it?† â€Å"Neither am I an amnesiac.† â€Å"I seem to have a talent for offending. All I mean is that I keep thinking of the scenes where Santerestil and his friend, Ban, have gotten away from Planet 17 and are lost in space. I think of those perfectly hypnotic scenes among the stars, lazily moving along in deep silence, in changelessness, in†¦ Never believed it, you know. I loved it and I was moved by it, but I never really believed it. But now – after I got used to just the notion of being in space, I'm experiencing it and – it's silly, I know – but I don't want to give it up. It's as though I'm Santerestil†¦Ã¢â‚¬  â€Å"And I'm Ban,† said Trevize with just an edge of impatience. â€Å"In a way. The small scattering of dim stars out there are motionless, except our sun, of course, which must be shrinking but which we don't see. The Galaxy retains its dim majesty, unchanging. Space is silent and I have no distractions†¦Ã¢â‚¬  â€Å"Except me.† â€Å"Except you. – But then, Golan, dear chap, talking to you about Earth and trying to teach you a bit of prehistory has its pleasures, too. I don't want that to come to an end, either.† â€Å"It won't. Not immediately, at any rate. You don't suppose we'll take the jump and come through on the surface of a planet, do you? We'll still be in space and the jump will have taken no measurable time at ail. It may well be a week before we make surface of any kind, so do relax.† â€Å"By surface, you surely don't mean Gaia. We may be nowhere near Gaia when we come out of the jump.† â€Å"I know that, Janov, but we'll be in the right sector, if your information is correct. If it isn't – well†¦Ã¢â‚¬  Pelorat shook his head glumly. â€Å"How will being in the right sector help if we don't know Gaia's co-ordinates?† Trevize said, â€Å"Janov, suppose you were on Terminus, heading for the town of Argyropol, and you didn't know where that town was except that it was somewhere on the isthmus. Once you were on the isthmus, what would you do?† Pelorat waited cautiously, as though feeling there must be a terribly sophisticated answer expected of him. Finally giving up, he said, â€Å"I suppose I'd ask somebody.† â€Å"Exactly! What else is there to do? – Now, are you ready?† â€Å"You mean, now?† Pelorat scrambled to his feet, his pleasantly unemotional face coming as near as it might to a look of concern. â€Å"What am I supposed to do? Sit? Stand? What?† â€Å"Time and Space, Pelorat, you don't do anything. Just come with me to my room so I can use the computer, then sit or stand or turn cartwheels – whatever will make you most comfortable. My suggestion is that you sit before the viewscreen and watch it. It's sure to be interesting. Come!† They stepped along the short corridor to Trevize's room and he seated himself at the computer. â€Å"Would you like to do this, Janov?† he asked suddenly. â€Å"I'll give you the figures and all you do is think them. The computer will do the rest.† Pelorat said, â€Å"No thank you. The computer doesn't work well with me, somehow. I know you say I just need practice, but I don't believe that. There's something about your mind, Golan†¦Ã¢â‚¬  â€Å"Don't be foolish.† â€Å"No no. That computer just seems to fit you. You and it seem to be a single organism when you're hooked up. When I'm hooked up, there are two objects involved – Janov Pelorat and a computer. It's just not the same.† â€Å"Ridiculous,† said Trevize, but he was vaguely pleased at the thought and stroked the hand-rests of the computer with loving fingertips. â€Å"So I'd rather watch,† said Pelorat. â€Å"I mean, I'd rather it didn't happen at all, but as long as it will, I'd rather watch.† He fixed . his eyes anxiously on the viewscreen and on the foggy Galaxy with the thin powdering of dim stars in the foreground. â€Å"Let me know when it's about to happen.† Slowly he backed against the wall and braced himself. Trevize smiled. He placed his hands on the rests and felt the mental union. It came more easily day by day, and more intimately, too, and however he might scoff at what Pelorat said – he actually felt it. It seemed to him he scarcely needed to think of the co-ordinates in any conscious way. It almost seemed the computer knew what he wanted, without the conscious process of â€Å"telling.† It lifted the information out of his brain for itself. But Trevize â€Å"told† it and then asked for a two-minute interval before the jump. â€Å"All right, Janov. We have two minutes: 120 – 115 – 110 Just watch the viewscreen.† Pelorat did, with a slight tightness about the corners of his mouth and with a holding of his breath. Trevize said softly, â€Å"15 – 10 – 5 – 4 – 3 – 2 – 1 – 0† With no perceptible motion, no perceptible sensation, the view on the screen changed. There was a distinct thickening of the starfield and the Galaxy vanished. Pelorat started and said, â€Å"Was that it?† â€Å"Was what it? You flinched. But that was your fault. You felt nothing. Admit it.† â€Å"I admit it.† â€Å"Then that's it. Way back when hyperspatial travel was relatively new – according to the books, anyway – there would be a queer internal sensation and some people felt dizziness or nausea. It was perhaps psychogenic, perhaps not. In any case, with more and more experience with hyperspatiality and with better equipment, that decreased. With a computer like the one on board this vessel, any effect is well below the threshold of sensation. At least, I find it so.† â€Å"And I do, too, I must admit. Where are we, Golan?† â€Å"Just a step forward. In the Kalganian region. There's a long way to go yet and before we make another move, we'll have to check the accuracy of the jump.† â€Å"What bothers me is – where's the Galaxy?† â€Å"All around us, Janov. We're weal inside it, now. If we focus the viewscreen properly, we can see the more distant parts of it as a luminous band across the sky.† â€Å"The Milky Way!† Pelorat cried out joyfully. â€Å"Almost every world describes it in their sky, but it's something we don't see on Terminus. Show it to me, old fellow!† The viewscreen tilted, giving the effect of a swimming of the starfield across it, and then there was a thick, pearly luminosity nearly filling the field. The screen followed it around, as it thinned, then swelled again. Trevize said, â€Å"It's thicker in the direction of the center of the Galaxy. Not as thick or as bright as it might be, however, because of the dark clouds in the spiral arms. You see something like this from most inhabited worlds.† â€Å"And from Earth, too.† â€Å"That's no distinction. That would not be an identifying characteristic.† â€Å"Of course not. But you know. – You haven't studied the history of science, have you?† â€Å"Not really, though I've picked up some of it, naturally. Still, if you have questions to ask, don't expect me to be an expert.† â€Å"It's just that making this jump has put me in mind of something that has always puzzled me. It's possible to work out a description of the Universe in which hyperspatial travel is impossible and in which the speed of light traveling through a vacuum is the absolute maximum where speed is concerned.† â€Å"Certainly.† â€Å"Under those conditions, the geometry of the Universe is such that it is impossible to make the trip we have just undertaken in less time than a ray of light would make it. And if we did it at the speed of light, our experience of duration would not match that of the Universe generally. If this spot is, say, forty parsecs from Terminus, then if we had gotten here at the speed of light, we would have felt no time lapse – but on Terminus and in the entire Galaxy, about a hundred and thirty years would have passed. Now we have made a trip, not at the speed of light but at thousands of times the speed of light actually, and there has been no time advance anywhere. At least, I hope not.† Trevize said, â€Å"Don't expect me to give you the mathematics of the Olanjen Hyperspatial Theory to you. All I can say is that if you had traveled at the speed of light within normal space, time would indeed have advanced at the rate of 3.26 years per parsec, as you described. The so-called relativistic Universe, which humanity has understood as far back as we can probe inter prehistory – though that's your department, I think – remains, and its laws have not been repealed. In our hyperspatial jumps, however, we do something out side the conditions under which relativity operates and the rules are different. Hyperspatially the Galaxy is a tiny object – ideally a nondimensional dot – and there are no relativistic effects at all. â€Å"In fact, in the mathematical formulations of cosmology, there are two symbols for the Galaxy: Gr for the â€Å"relativistic Galaxy,† where the speed of light is a maximum, and Gh for the â€Å"hyperspatial Galaxy,† where speed does not really have a meaning. Hyperspatially the value of all speed is zero and we do not move with reference to space itself, speed is infinite. I can't explain things a bit more than that. â€Å"Oh, except that one of the beautiful catches in theoretical physics is to place a symbol or a value that has meaning in Gr into an equation dealing with G11 – or vice versa – and leave it there for a student to deal with. The chances are enormous that the student falls into the trap and generally remains there, sweating and panting, with nothing seeming to work, till some kindly elder helps him out. I was neatly caught that way, once.† Pelorat considered that gravely for a while, then said in a perplexed sort of way, â€Å"But which is the true Galaxy?† â€Å"Either, depending on what you're doing. If you're back on Terminus, you can use a car to cover distance on land and a ship to cover distance across the sea. Conditions are different in every way, so which is the true Terminus, the land or the sea?† Pelorat nodded. â€Å"Analogies are always risky,† he said, â€Å"but I'd rather accept that one than risk my sanity by thinking about hyperspace any further. I'll concentrate on what we're doing now.† â€Å"Look upon what we just did,† said Trevize, â€Å"as our first stop toward Earth.† And, he thought to himself, toward what else, I wonder. â€Å"Well,† said Trevize. â€Å"I've wasted a day.† â€Å"Oh?† Pelorat looked up from his careful indexing. â€Å"In what way?† Trevize spread his arms. â€Å"I didn't trust the computer. I didn't dare to, so I checked our present position with the position we had aimed at in the jump. The difference was not measurable. There was no detectable error.† â€Å"That's good, isn't it?† â€Å"It's more than good. It's unbelievable. I've never heard of such a thing. I've gone through jumps and I've directed them, in all kinds of ways and with all kinds of devices. In school, I had to work one out with a hand computer and then I sent off a hyper-relay to check results. Naturally I couldn't send a real ship, since – aside from the expense – I could easily have placed it in the middle of a star at the other end. â€Å"I never did anything that bad, of course,† Trevize went on, â€Å"but there would always be a sizable error. There's always some error, even with experts. There's got to be, since there are so many variables. Put it this way – the geometry of space is too complicated to handle and hyperspace compounds all those complications with a complexity of its own that we can't even pretend to understand. That's why we have to go by steps, instead of making one big jump from here to Sayshell. The errors would grow worse with distance.† Pelorat said, â€Å"But you said this computer didn't make an error.† â€Å"It said it didn't make an error. I directed it to check our actual position with our precalculated position – ‘what is' against ‘what was asked for.' It said that the two were identical within its limits of measurement and I thought: What if it's lying?† Until that moment, Pelorat had held his printer in his hand. He now put it down and looked shaken. â€Å"Are you joking? A computer can't lie. Unless you mean you thought it might be out of order.† â€Å"No, that's not what I thought. Space! I thought it was lying. This computer is so advanced I can't think of it as anything but human – superhuman, maybe. Human enough to have pride – and to lie, perhaps. I gave it directions – to work out a course through hyperspace to a position near Sayshell Planet, the capital of the Sayshell Union. It did, and charted a course in twenty-nine steps, which is arrogance of the worst sort.† â€Å"Why arrogance?† â€Å"The error in the first jump makes the second jump that much less certain, and the added error then makes the third jump pretty wobbly and untrustworthy, and so on. How do you calculate twenty-nine steps all at once? The twenty-ninth could end up anywhere in the Galaxy, anywhere at all. So I directed it to make the first step only. Then we could check that before proceeding.† â€Å"The cautious approach,† said Pelorat warmly. â€Å"I approve!† â€Å"Yes, but having made the first step, might the computer not feel wounded at my having mistrusted it? Would it then be forced to salve its pride by telling me there was no error at all when I asked it? Would it find it impossible to admit a mistake, to own up to imperfection? If that were so, we might as well not have a computer.† Pelorat's long and gentle face saddened. â€Å"What can we do in that case, Golan?† â€Å"We can do what I did – waste a day. I checked the position of several of the surrounding stars by the most primitive possible methods: telescopic observation, photography, and manual measurement. I compared each actual position with the position expected if there had been no error. The work of it took me all day and wore me down to nothing.† â€Å"Yes, but what happened?† â€Å"I found two whopping errors and checked them over and found them in my calculations. I had made the mistakes myself. I corrected the calculations, then ran them through the computer from scratch – just to see if it would come up with the same answers independently. Except that it worked them out to several more decimal places, it turned out that my figures were right and they showed that the computer had made no errors. The computer may be an arrogant son-of-the-Mule, but it's got something to be arrogant about.† Pelorat exhaled a long breath. â€Å"Well, that's good.† â€Å"Yes indeed! So I'm going to let it take the other twenty-eight steps.† â€Å"All at once? But†¦Ã¢â‚¬  â€Å"Not all at once. Don't worry. I haven't become a daredevil just yet. It will do them one after the other – but after each step it will check the surroundings and, if that is where it is supposed to be within tolerable limits, it can take the next one. Any time it finds the error too great – and, believe me, I didn't set the limits generously at all – it will have to stop and recalculate the remaining steps.† â€Å"When are you going to do this?† â€Å"When? Right now. – Look, you're working on indexing your Library†¦Ã¢â‚¬  â€Å"Oh, but this is the chance to do it, Golan. I've been meaning to do it for years, but something always seemed to get in the way.† â€Å"I have no objections. You go on and do it and don't worry. Concentrate on the indexing. I'll take care of everything else.† Pelorat shook his head. â€Å"Don't be foolish. I can't relax till this is over. I'm scared stiff.† â€Å"I shouldn't have told you, then – but I had to tell someone and you're the only one here. Let me explain frankly. There's always the chance that we'll come to rest in a perfect position in interstellar space and that that will happen to be the precise position which a speeding meteoroid is occupying, or a mini-black hole, and the ship is wrecked, and ;we're dead. Such things could – in theory – happen. â€Å"The chances are very small, however. After all, you could be at home, Janov – in your study and working on your films or in your bed sleeping – and a meteroid could be streaking toward you through Terminus's atmosphere and hit you right in the head and you'd be dead. But the chances are small. â€Å"In fact, the chance of intersecting the path of something fatal, but too small for the computer to know about, in the course of a hyperspatial jump is far, far smaller than that of berg hit by a meteor in your home. I've never heard of a ship being lost that way in all the history of hyperspatial travel. Any other type of risk – like ending in the middle of a star – is even smaller.† Pelorat said, â€Å"Then why do you tell me all this, Golan?† Trevize paused, then bent his head in thought, and finally said, â€Å"I don't know. – Yes, I do. What I suppose it is, is that however small the chance of catastrophe might be, if enough people take enough chances, the catastrophe must happen eventually. No matter how sure I am that nothing will go wrong, there's a small nagging voice inside me that says, ‘Maybe it will happen this time.' And it makes me feel guilty. – I guess that's it. Janov, if something goes wrong, forgive me!† â€Å"But Golan, my dear chap, if something goes wrong, we will both be dead instantly. I will not be able to forgive, nor you to receive forgiveness.† â€Å"I understand that, so forgive me now, will you?† Pelorat smiled. â€Å"I don't know why, but this cheers me up. There's something pleasantly humorous about it. Of course, Golan, I'll forgive you. There are plenty of myths about some form of afterlife in world literature and if there should happen to be such a place – about the same chance as landing on a mini-black hole, I suppose, or less – and we both turn up in the same one, then I will bear witness that you did your honest best and that my death should not be laid at your door.† â€Å"Thank you! Now I'm relieved. I'm willing to take my chance, but I did not enjoy the thought of you taking my chance as well.† Pelorat wrung the other's hand. â€Å"You know, Golan, I've only known you less than a week and I suppose I shouldn't make hasty judgments in these matters, but I think you're an excellent chap. – And now let's do it and get it over with.† â€Å"Absolutely! All I have to do is touch that little contact. The computer has its instructions and it's just waiting for me to say: ‘Starts' Would you like to†¦Ã¢â‚¬  â€Å"Never! It's all yours? It's your computer.† â€Å"Very well. And it's my responsibility. I'm still trying to duck it, you see. Keep your eye on the screen!† With a remarkably steady hand and with his smile looking utterly genuine, Trevize made contact. There was a momentary pause and then the starfield changed – and again – and again. The stars spread steadily thicker and brighter over the viewscreen. Pelorat was counting under his breath. At â€Å"15† there was a halt, as though some piece of apparatus had jammed. Pelorat whispered, clearly afraid that any noise might jar the mechanism fatally. â€Å"What's wrong? What's happened?† Trevize shrugged. â€Å"I imagine it's recalculating. Some object in space is adding a perceptible bump to the general shape of the overall gravitational field – some object not taken into account – some uncharted dwarf star or rogue planet†¦Ã¢â‚¬  â€Å"Dangerous?† â€Å"Since we're still alive, it's almost certainly not dangerous. A planet could be a hundred million kilometers away and still introduce a large enough gravitational modification to require recalculation. A dwarf star could be ten billion kilometers away and†¦Ã¢â‚¬  The screen shifted again and Trevize fell silent. It shifted again – and again. – Finally, when Pelorat said, â€Å"a8,† there was no further motion. Trevize consulted the computer. â€Å"We're here,† he said. â€Å"I counted the first jump as ‘r.' and in this series I started with ‘z' That's twenty-eight jumps altogether. You said twenty-nine.† â€Å"The recalculation at jump is probably saved us one jump. I can check with the computer if you wish, but there's really no need. We're in the vicinity of Sayshell Planet. The computer says so and I don't doubt it. If I were to orient the screen properly, we'd see a nice, bright sun, but there's no point in placing a needless strain on its screening capacity. SaysheIl Planet is the fourth one out and it's about 3.2 million kilometers away from our present position, which is about as close as we want to be at a jump conclusion. We can get there in three days – two, if we hurry.† Trevize drew a deep breath and tried to let the tension drain. â€Å"Do you realize what this means, Janov?† he said. â€Å"Every ship I've ever been in – or heard of – would have made those jumps with at least a day in between for painstaking calculation and re-checking, even with a computer. The trip would have taken nearly a month. â€Å"Or perhaps two or three weeks, if they were willing to be reckless about it. We did it in half an hour. When every ship is equipped with a computer like this one†¦Ã¢â‚¬  Pelorat said, â€Å"I wonder why the Mayor' let us have a ship this advanced. It must be incredibly expensive.† â€Å"It's experimental,† said Trevize dryly. â€Å"Maybe fine good woman was perfectly willing to have us try it out and see what deficiencies might develop.† â€Å"Are you serious?† â€Å"Don't get nervous. After all, there's nothing to worry about. We haven't found any deficiencies. I wouldn't put it past her, though. Such a thing would put no great strain on her sense of humanity. Besides, she hasn't trusted us with offensive weapons and that cuts the expense considerably.† Pelorat said thoughtfully, â€Å"It's the computer I'm thinking about. It seems to be adjusted so well for you – and it can't be adjusted that well for everyone. It just barely works with me.† â€Å"So much the better for us, that it works so well with one of us.† â€Å"Yes, but is that merely chance?† â€Å"What else, Janov?† â€Å"Surely the Mayor knows you pretty well.† â€Å"I think she does, the old battlecraft.† â€Å"Might she not have had a computer designed particularly for you?† â€Å"I just wonder if we're not going where the computer wants to take us.† Trevize stared. â€Å"You mean that while I'm connected to the computer, it is the computer – and not me – who is in real charge?† â€Å"I just wonder.† â€Å"That is ridiculous. Paranoid. Come on, Janov.† Trevize turned back to the computer to focus Sayshell Planet on the screen and to plot a normal-space course to it. Ridiculous! But why had Pelorat put the notion into his head?

Climate Change And The Quest For Clean Energy - 1604 Words

Climate Change and the Quest for Clean Energy Final Exam YALE STUDENT ID: _______________914684600________________________ Part A (select one question to answer): 2. Maurice Strong (the Secretary General of the 1992 Rio Earth Summit) liked to distinguish between â€Å"success† and â€Å"real success† in international agreements. Discuss the 2015 Paris climate change agreement with regard to whether it represents success or real success. Last week at Yale School of Forestry and Environmental Studies, Ms. Christiana Figueres, the charismatic Executive Secretary of the UN Framework Convention on Climate Change (UNFCCC) since 2010, gave a talk highlighting the great outcome presented at COP-21 meeting last December in Paris. She referred to the†¦show more content†¦There is no policy issue with such complex distribution of costs and benefits as climate change, making really problematic to assign responsibilities among the parties involved. As a result, we observed a huge implementation and accountability gap that accumulated throughout the past negotiations2. The crucial long-term global governance ended up compromised by the shortsighted political and sectorial administrative systems, always tending to consider only immediate national interests. In that sense, the Paris Agreement can be seen as a success since it accomplished to bring to the table more than 180 countries to commit to a common goal. Not only th at, countries submitted their voluntary plans for reducing carbon emissions with the formulation of the ‘intended nationally determined contributions’ (INDC’s). Like Ms. Figueres said â€Å"the Agreement sets an incontrovertible new direction toward a cleaner energy future†1. She also acknowledges it only represents a step into a long and hard process. Needless to say, real success will require a lot of hard work and steady efforts to take the Agreement’s spirit and vision to concrete advances. Still on the successes of building up a momentum for action, the climate agreement conveyed the collaboration of a broad set of actors to strengthen the commitments. The top-down approach of relying on national governments as leaders for climate response is now being reframed towards a more inclusive space for action. Much

SSOP SANITATION STANDARD OPERATING PROCEDURES - Free Essay Example

Sample details Pages: 28 Words: 8435 Downloads: 7 Date added: 2017/06/26 Category Statistics Essay Did you like this example? SANITATION STANDARD OPERATING PROCEDURES CHAPTER IV SANITATION STANDARD OPERATING PROCEDURES (SSOP) 4.1. Introduction SSOP (Sanitation Standard Operating Procedures) should be specific to each food/fisheries plant. SSOP describe the plants sanitary handling of raw material and hygiene of the processing area and it environment. SSOP contain a description of the procedures that an establishment will follow to address the elements of pre-operational and operational sanitation relating to the prevention of direct product contamination. Fisheries plants are required to develop, maintain, and adhere to written SSOP. This requirement was established because the government concluded that SSOP were necessary. The objective of SSOP is to minimize contamination on product or adulteration. SSOP cover daily pre-operational and operational sanitation procedures. Establishments must identify the officials to monitor daily sanitation activities, evaluate whether the SSOP are effective, and take proper corrective action when its needed. Don’t waste time! Our writers will create an original "SSOP SANITATION STANDARD OPERATING PROCEDURES" essay for you Create order 4.2. Definition SSOP is an activity that related to cleanlines and health effort during procesing so products have good quality and be safe for consumption. Based on Indonesian Ministry of Agriculture regulation No.41/Kpts/IK.210/2/98 about PMMT, the SSOP objective is prevent pathogen bacteria growth which destroy product that danger to human. According to Darwanto and Murniyati (2003), SSOP is one of prerequisite programs that is used for the environment sanitation surveillance, so the plant will produce safe product. The environment on plant comprises rooms, equipments, workers, water etc. Every product processing has different SSOP although in one factory. On SSOP document, it explains the procedures of implementation and monitoring of SSOP on factory. 4.3. SSOP Scope SSOP sections are based on eighth FDA key sanitation conditions. Those sections as follows: 1. Ice and water safety, used on fish processing. Water, used on fish processing, get from safe sources and it manage with good system. 2. Condition and cleanlines of equipments surface that are directly contact to product have to clean and sanitize, including gloves, work dress etc 3. Cross contamination control. 4. Hand washing (hand sink), sanitizer and toilet. Toilets have to complete with door and clean at the end of processing. Hand sink should complete with wter, soap and towel. 5. Product protection from packaging materials. 6. Labeling, storing and material using based on instruction. Sanitizer, oil, and pesticide and toxic chemical have to complete with label and store on special room. 7. Worker health control. When the workers work on factory, they have to clean and healthy. 8. Pest controlling on factory environment using chemical substances, environment should be clean from pest. 4.4. SSOP Principles 4.4.1. Water safety The water supply is one of the most factors when making products which are safe to eat and which meet the required microbiological standards. Water is the most important component on food processing. In food industries, water has function as part of product composition, cleaning the products, equipments and others, raw material of ice and glazing, and drinking (Winarno and Surono, 2002). Before using on food processing, the water have to free from bacteria, suspended material, chemical pollutants, bacteria, viruses, etc. If water contains many bacteria, chlorine can remove and kill the bacteria, it makes the water free from microorganism. Water that use on fish processing should have a good quality. It is free from pathogenic bacteria, dangerous substances, colorless, odorless, and transparent (Jenie, 1997). Based on Directorate of Food and Drinking Control (1996), the water requirements that use on food processing and directly contacting with food have to base on pure water requirement standard (Indonesian Health minister regulation No. 416/MenKes/Per/IX/1990 about water quality requirements and its controlling. In addition, criteria from WHO 1984, EEC 1980, and Gould 1994 can be used by the fish processor on their food processing. There are two sources of water supply potable water and non-potable water. Both of them can be used on food processing, but the fish processor have to meet the water quality standard from health minister regulation, WHO, EEC and other organizations (Huss,1994). 1) Potable water a) Potable water should be provided in all places of employment such as drinking, cooking, washing of the person, processing, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises, washing equipments on food processing, and personal service room. Table 4.1. Microbiological criteria (Guidelines) for drinking water quality Organism in 100 ml 1) Guideline value Remarks Piped water supplies Treated water entering the distribution system Fecal Coliform 0 Turbidity 1 NTU; for disinfection with chlorine, pH preferably 8.0, free chlorine residual 0.2 0.5 mg/l following 30 min (minimum) contact Coliform Organism 0 Water in distribution system Fecal coliforms 0 Coliform organisms 0 In 95% of samples examined throughout the year in the case of large supplies when sufficient samples are examined Colifor Organisms 3 In an occasional sample but not in consecutive samples Source: WHO, 1984 in Huss, (1994) 1) Multiple tube technique (MPN procedure) and the membrane filtration technique have been considered as capable yielding comparable information. Table 4.2. Microbiological criteria (guidelines) for drinking water quality Maximum admissible concentration (MAC) Parameters Results: volume of the sample (ml) Guide level (GL) Membrane filter method Multiple tube method (MPN) Total Coliforms 100 0 MPN 1 Fecal Coliforms 100 0 MPN 1 Fecal streptococci 100 0 MPN 1 Sulphite-reducing clostridia 20 0 MPN 1 Total bacteria counts1) 12) 13) 102) 1003) Source: EEC, 1980 in Huss, (1994) 1) Water for human consumption 2) Incubation at 37oC 3) Incubation at 22oC b) Drinking fountain surface which become wet during fountain operation shall be constructed of materials impervious to water and not subject to oxidation. c) Ice in contact with products shall be made from potable water and maintained in a sanitary condition d) Open water such as water barrels, pails, or tanks for drinking water from which the water must be dipped or poured, whether or not they are fitted with a cover, are prohibited. 2). Non-potable water: a). Non-potable water such as water for industrial or firefighting purposes, is unsafe and not to be used for drinking, washing of the person, cooking, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises or personal services rooms, washing food processing equipments or for washing clothes. b) Construction of non-potable water systems or systems carrying any other non-potable substance shall be such as to prevent backflow or back syphonage into a potable water system. Water quality factors Several factors affect to water quality on fish plant. Microbes on water influence to water quality. Water that contains many microbes may have lack on quality. In addition, Organic matter may react and consume disinfectant such as chlorine and ozone and the presence will also interfere with UV light (Huss, 1994). Furthermore, pH is important in disinfection with chlorine and greater inactivation at high pH. In general, higher temperature result in increased inactivation rates (Huss, 1994). Table 4.3. Water quality tolerances Characteristic Maximum limit in ppm PHYSICAL Turbidity (silica scale) 10 color (platinum scale) 10 20 Objectionable taste color 0 CHEMICAL Arsenic 0.05 Barium 1.0 Cadmium 0.01 Chromium 0.05 Copper 3.0 Iron and Manganese 0.3 Lead 0.05 Magnesium 125.0 Manganese 0.1 Mercury 0.002 Nitrate 10.0 Selenium 0.01 Silver 0.05 Zinc 15.0 Chloride 250.0 Fluoride 1.5 Sulfate 250.0 Phenolic compound 0.001 Total solid 500.0 Normal carbonate alkalinity 120.0 Source: Gould, 1994 Table 4.4. Water hardness quality Quality Ppm of Calcium Carbonate Soft water Less than 50 Slightly hard water 50 to 100 Hard water 100 to 200 Very hard water Greater than 200 Source: Gould, 1994 Water quality in processing and cleaning As a general rule, water used on food processing must meet drinking water standards. WHO guidelines, EEC, and Indonesian health minister regulation can be used by fisheries processor to make the water is proper for fish processing. For making the water as a potable water, water have to check and free from disinfectant and bacteria. Turbidity, color, taste and odor are also easily monitored parameters. If there are local problems with chemical constituents (fluoride, iron) or contaminants from industry or agriculture (e.g. nitrate, pesticides, mining wastes) these should be monitored by the processor (Huss, 1994). The chemicals are used as a disinfectants such as chlorine, chloramines, ozone or UV irradiation. Chlorination is the cheapest form of treatment and monitoring of chlorine is relatively easy. According to WHO (1984) the concentration of chlorine in water should be in the range 0.2-0.5 mg/l. For sanitation purposes, it may reach 200 mg/l, but in order to avoid corrosion lower concentrations are advised (50-100 mg/l). Use of non-portable water in a plant The use on non-portable water may be necessary for water conservation purposes or desirable because of cost, but non-portable water should do not use on food processing. The water e.g. be surface water, sea water or chlorinated water from can cooling. Chlorinated water may be used for washing cans after closing before heat treatment, for transporting raw materials before processing (after the water has cooled off), for initial washing of boxes, for cooling of compressor, for use the fire protection lines in non-food areas and for fuming of waste material. It is necessary that portable and non-portable water should be in separate distribution system that should be clearly identifiable (Huss, 1994). Monitoring of water safety Water qualities have to check before build the fish processing and during operation. During operation, water quality that used on fish processing unit should be check once 6 months. If the fish processors using sea water on their factories, they have to check the quality of water more often than used potable water. On monitoring inspection, they can use sensory test before check it with microbiological and physic test on laboratory. The processors have to use accredited laboratory for checking the water quality (Winarno and Surono, 2002). The technical procedures describing the analyses for the common indicator organism are given in the standard textbook. The values used by the company should refer to specific method employed and the recommendation should include how to sample (tap flow, volume, sampling vessel, labeling, etc) and how to handle and examine the sample. Samples should be processed within 24 hours or less and be kept cool, but not frozen (preferably below 50C) and in the dark. The impact of sunlight can be very dramatic causing false negative results (Knochel, 1990 in Huss, 1994). If chlorination is used for disinfection, monitoring of the free chlorine level is the simplest way of checking the water treatment and should be performed most often (e.g. on daily basis). The microbiological indicator may check less frequently. If disinfection systems leaving no residuals are being used, checking the equipment should be done regularly (Huss, 1994). Corrective action Corrective actions have to do as soon as possible if there are found a deviation to standard on processing. For example, if the quality of water in fish processing is low on quality, the processing activity have to stop temporary and recall the product processing with this water. Record Recording have to do on every monitoring action and corrective action. Fish processor used daily sanitation checking, periodic inspection monitoring, and periodic inspection plumbing (Winarno and Surono, 2002). SANITATION STANDARD OPERATING PROCEDURES Table 4.5. Inactivation of microorganism by free chlorine Organism Water Cl2 residues, mg/l Temperature, oC pH Time, min Reduction % C*t 1) E. coli BDF2) 0.2 25 7.0 15 99.997 ND3) E. coli CDF4) 1.5 4 ? 60 99.9 2.5 E. coli + GAC5) CDF 1.5 4 ? 60 10 60 L. pneumophila (water grown) Tap 0.25 20 7.7 58 99 15 L. pneumophila (media grown) Tap 0.25 20 7.7 4 99 1.1 Acid-fast Mycobacterium chelonei BDF 0.3 25 7.0 60 40 60 Virus Hepatitis A BDF 0.5 5 10.0 49.6 99.99 12.3 Hepatitis A BDF 0.5 5 6.0 6.5 99.99 1.8 Parasites G. lambia BDF 0.2 0.3 5 6.0 99 54 87 G. lambia BDF 0.2 0.3 5 7.0 99 83 133 G. lambia BDF 0.2 0.3 5 8.0 99 119 192 Source: Huss, (1994). 1) C8t product of disinfectant concentration (c) in mg/l and contact time (t) in minutes for 99 % inactivation (mod.a. Sobsey, 1989) 2) BDF = Bufferd demand free 3) ND = no data 4) CDF = chlorine demand free 5) GAC = granular activated carbon. SANITATION STANDARD OPERATING PROCEDURES 4.4.2. Condition and cleanlines of equipments surface that are directly contact to product A great variety of utensils and equipments are used in the fish factories. There are an abundance of advice and regulation available concerning the requirements for equipment. All of them agree that the food equipments should be non-contaminating and easy to clean. Raw fish, for example, do not have the same standard of hygiene as a cooked or value added product. Criteria for hygienic design are particularly important for equipment that used in the following stages of processing and particularly after bacteria-eliminate by processing stages. There are seven basic principles for hygienic design agreed by Food Manufacturers Federation (FMF) and Food Machinery Association FMA (FMA/FMF 1967) as quoted by Forsythe and Hayes (1998). 1. All surfaces in contact with food must be inert to the food and must not migrate to or be absorbed by the food. 2. All surfaces in contact with food must be smooth and non-porous so that tiny particles of food, bacteria, or insect eggs are not caught in microscopic surface crevices and become difficult to dislodged, thus becoming a potential source of contamination. 3. All surfaces in contact with the food must be visible for inspection or the equipment must be readily disassembled for inspection. 4. All surfaces in contact with food must be readily accessible for manual cleaning, or if not, the readily disassembled for manual cleaning, or if clean-in-place techniques are used, it must be demonstrated that the results achieved without disassembly are the equivalent of those obtained with disassembly and manual cleaning. 5. All interior surfaces in contact with food must be so arranged that the equipment is self-employing or self-draining. 6. Equipment must so designed as to protect the contents from external contamination. 7. The exterior or non-product contact surfaces should be arranged to prevent harboring of soils, bacteria, or pets in and on the equipment itself as well as in its contact with other equipment, floors, walls, or hanging supports. The equipment in food plant is very specific for the type of food being processed. However, there are basic factors that must be considered essesntial in the design and in the installation of equipment to maintain a clean plant for the production and processing of food that is clean and safe (Gould, 1994) According to Gould (1994), some of basic the fundamentals of design should include the following: a. All surfaces in contact with food should be inert to the food under the condition of use and the food surface constituents must not migrate into the food or be adsorbed by or in the food. b. All surfaces in contact with the food must be smooth and non-porous to the food or to bacteria, yeast and/or molds and be totally free from pits or crevices. c. All product contact surfaces must be free of recesses, dead ends, open seams and gaps, crevices, protruding ledges, inside threads, insides shoulders, bolt and/or rivets. d. All equipment should be designed so that all contact surfaces can be readily and thoroughly cleaned and sanitized. e. All food equipments should be available for inspection and cleaning. f. All food equipments should be designed to protect the foods from external contamination. g. All food equipments should be designed so as to eliminate dead ends and dead space or areas to harbor soil, bacteria, molds, yeasts, and other pests. h. All food equipment should installed with three feet clear working area around the equipment. i. All food equipment should be installed with a minimum of six inches off the floor. j. All moving parts should have sealed or self-lubricating bearings. k. Hoods, if necessary, must be installed for ease in cleaning and sanitizing when appropriate. l. Wood and other impervious materials shall not be used in a food plant. m. Stainless steel should be used for the manufacture of all food plant equipment, piping, and all food contact surfaces. n. All food equipment should be acces for the service, preferably from above. o. The food plant equipment should be designed for cleaning in place (CIP) in preference to clean out of place (COP). p. All conveyor guides, splash guard, safety guards should be easily removed or easily opened to permit cleaning. q. All water and steam valves should be designed to prevent any leakage and they should have no pockets or recess areas. r. All food valves should be easily disassembled for cleaning and inspection. s. All piping must be aligned and supported to prevent sagging or any impediment to product flow and it must be self-draining. According to Shapton and Shapton (1991), the most common design faults which cause poor cleanability are: a. poor accessibility (- equipment should be placed at least 1 m from wall, ceiling or nearest equipment; b. inadequately rounded corners (minimum radius should be 1 cm, but 2 cm is regarded as optimum by the American Sanitary Standards Committee); c. sharp angles; d. dead ends (including poorly designed seal). Materials commonly used on food processing equipments are stainless steels, iron and mild steel, copper and its alloy, miscellaneous metals, plastics, rubber, glass, and wood, antimicrobial work surface (triclosan produced by Ciba Geigy) (Forsythe and Hayes, 1998). Monitoring action On fish processing unit, there are several subjects that have to monitor on cleaning of all surfaces equipments that contact directly to food such as surfaces condition which directly contact with products, cleanliness, and sanitation of equipment surfaces that contact directly to food, type and concentration of sanitation material, cleanliness of gloves and worker cloth (Winarno and Surono, 2002). This monitoring can do with visual inspection to surfaces cleanliness whether good or not, cleanliness and sanitation whether maintain by fish processor or not, gloves and worker cloth whether have a good or bad condition. Besides, using visual test, the processor can use chemical test using test strips/kits and microbiological test can do on verification action. Corrective action Several objects have to observe on corrective action such as sanitizer concentration whether variation or not, if it happens management of fish processing have to maintain/change the equipments and trained the worker. Recording Record should be observe at every monitoring and corrective action. The example of record on fish processing are periodically monitoring record, periodically record of chemical concentrations and monthly sanitation monitoring records. 4.4.3. Cross contamination protection Cross-contamination is defined as: any product that directly or indirectly becomes contaminated from contacting contaminants from another product, package, or area. The environment at a seafood plant location can contribute to contamination, as well as contamination to the products. The processing equipment, containers, and work surfaces are other contamination sources. An effective sanitation program is necessary to reduce contamination and to monitor program effectiveness. Cross contamination is easy to occur from raw materials. Many pathogenic bacteria are naturally present in aquatic environments Clostridium botulinum type E, pathogenic Vibrio sp., Aeromonas) and the general environment (C.botulinum type A and B, Listeria monocytogenes) (Huss et al. 2000). Other microorganisms are of the animal/human reservoir (Salmonella, Shigella, E.coli, enteric virus) (Huss et al. 2000). Although this pathogen is destroyed through pasteurization and thermal processing, it often enters cooked, ready-to-eat products as a post-processing contaminant. The pathogenic bacteria may live in fish, these microorganisms may be passed on the raw materials during production and processing. In general, when a fish is caught, the flesh is sterile whereas after death the fishs immune system collapses allowing easy access of microorganisms into the flesh (Huss 1995). Some microorganisms have been found on the entire outer surface (skin and gills) and in the intestines of live and newly healthy caught fish (Huss 1995). If these microorganism move to other materials on processing area, it will cause contamination on products or equipment. It can be affect to product quality. Processing equipments Processing equipments can be as a source of contamination on fish manufacture. It is therefore necessary that equipment in the processing establishment, coming in contact with food, be constructed in such a way as to ensure adequate cleaning, disinfection and proper maintenance to avoid the contamination (CAC 1997). To avoid cross contamination, processing equipments are have specific color for specific area, e.g. blue for raw materials products, white for processing area, and yellow for toilet and general plant cleaning. Personnel Personnel are one of vital component on cross contamination during fish processing. Transfer of microorganisms by personnel particularly from hands, is of vital importance (Chen et al. 2001; Bloomfield 2003). During fish handling and processing, bacteria may transfer from contaminated worker hands to raw materials or product and equipments surfaces. Low infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hands as a source of contamination (Snyder 1998). Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens, especially when considered along with the restriction of ill workers (Adler, 1999). To avoid cross contamination the employee should have received basic food sanitation training and employee do not result in food contamination. Water Water is important factor on fish processing, there are not fish processing without water. Water is a vehicle for the transmission of many agents of disease and continues to cause significant outbreaks of disease in developed and developing countries world-wide (Kirby et al., 2003). It is therefore important that potable water is used throughout the production process, for cleaning equipment, washing food, as well as ice making (Kirby et al., 2003). According to www.seafoodfromvietnam.com, stated that the main methods to avoid cross-contamination referring to the design and the technological installations of the factory are: the production line should be installed in straight line with no overlapping steps; ceiling, wall, equipment, machines in the factory must be always maintained; floor, walls, sewerage surfaces must be smooth to easy to clean; floor, walls, sewerage must be sanitized after each shift; all gates to the factories interior and to the different production rooms must kept closed tight best by doors. they should have in addition plastic curtains installed inside after the doors that protect against insects and contamination from outside; ventilation systems should be arranged close to the ceilings and must be protected against contamination from outside and always found in good operating condition; processing water and waste water drainage system should be constructed under the principles of flowing from area of high hygiene risk to low risk; drainage holes and ways must be constructed to not allow harmful animals to enter and must prevent a back flow of waste water during production. Monitoring Monitoring program on this section is starting from the source, through treatment, distribution and storage within the factory, to ensure that the water complies with internal or legislative standards (Kirby et al., 2003). According to Winarno and Surono (2002), there are several monitoring actions on cross contamination protection, namely: 1. Managers have to separate different activities such as between handling/processing of raw material with products. 2. Separating different products on storage 3. Cleanliness and area sanitation and handling equipments and food processing 4. Practice on Personal hygiene, cloth and hand washing 5. Practice to personal and equipments on product handling. 6. Personal flow on factory Several incorrect actions do by workers during processing: a. handing raw materials, then handle products; b. work close to or on the floor, then handle product; c. handling materials of can, then handle product; d. back from toilet did not wash hands; e. the shovel to handle waste on the floor, is also used for handle products; f. scratching face then handle the product; g. holding the unclean door handle, then handle the product. Corrective action According to Winarno and Surono (2002), quality assurance team have to do several corrective actions when there is a discrepancy monitoring that cause cross contamination. a. stop the activities till normally; b. take the preventive action; c. safety product evaluation, if it is necessary disposition to other products, re-process, and disposed to contaminated product. 4.4.4. Preserving hand washing facilities, sanitation, and toilet Washing facilities A hand washing facility should be ideally be provided in the factory entrance so that it can be used every time somebody enters. It should have hand hot (40-50oC) running water; pedal operated taps are best. Soap and single-use towels should be provided and/or hot air hand dries. No towels are needed for a wet process room. If paper towels are used, a bin must be provided; the contents of the bin must be burned at intervals, well away from the processing area. There are a number of the requirements on washing facilities: Have adequate washing facilities e.g. 1 washing facility for 10 workers Be located on appropriate place e.g. in front of entrance door on fish processing. Should be have flow water sources and dryer, and also bin. In addition, fish plant should have washing hand rooms, hygienic bathrooms and replacement rooms for changing clothes and boots. Table 4.6. Minimum number of lavatories in food processing Type of employment Number of employees Minimum number of lavatories Non industrial office buildings, public buildings, and similar establishments 1 15 1 16 35 2 36 60 3 61 90 4 91 125 5 Over 125 Additional fixture for each additional 45 employees Industrial factories, warehouses, loft building, and similar establishment 1 10 1 fixture for each 10 employees Over 100 1 fixture for each 15 additional employees Source: Gould (1994) Cleaning systems The most comprehensive procedure for manual cleaning and disinfection of Clean Out of Place (COP). It is suitable for modern plants. For cleaning liquid handling plants like breweries and dairies Clean In Place (CIP) system will be used, based on circulation by pumping of water, cleaning agents and disinfectants. In principle, the two systems will be similar. The most factories, a combination of COP and CIP will be used. Use of CIP may be limited to part of the plants or even to a particular machine. However, regardless of the type and size of food production the general principles behind the complex. The frequency of cleaning and disinfection will vary from several times during the working i.e. at every major break to once every day, at the end of production, or even less frequent. Table 4.7. Steps cleaning on fish plant Step Kinds of cleaning Purposes 1 Dry Clean surfaces are wiped and floors swept solid wastes (i.e. seafood scraps) are put into waste bins 2 Cold water wash (removes soluble waste softens remaining materials) Use cold water under pressure to wash walls, floors, and equipment. Hot water is not recommended as it causes food residues to set and become difficult to remove start from the corners and work towards the drain (top to bottom) to reduce the spread of contamination 3 Apply detergent Scrub (loosens and lifts soil and dirt) apply an approved food grade detergent to all surfaces, moving upwards from the bottom to the top and observing manufacturers instructions (i.e. concentration, contact time, temperature) scrub equipment and surfaces using cleaning pads or sponges remove any build up of materials (e.g. around hand basins and equipment) 4 Warm water rinse (removes dissolved waste materials and cleaning chemicals) rinse all detergent from the surfaces using warm potable water under pressure from the top down 5 Apply sanitizer (kills any bacteria present) very hot water (greater than 750C) or an approved food grade chemical sanitizer may be used apply the sanitizer to all surfaces by moving upwards from the bottom to the top and observing manufacturers instructions (i.e. concentration, contact time, temperature) 6 Hot water rinse (removes sanitizer) rinse all sanitizer from the surfaces using hot potable water (greater that 75C) under pressure from the top down 7 Flush drainage system flush the drainage system with high pressure water for several minutes to prevent a build up of food residues and the possible production of odors 8 Allow to air dry ensure surfaces and equipment dry rapidly. do not dry surfaces with tea towels as they may re-contaminate the surface (if a towel is needed, use a disposable paper towel) 9 Inspect inspect surfaces and equipment for cleaning effectiveness determine if they look, feel and smell clean? (i.e. look for streaks, feel for grease residues, wipe with a tissue to detect discolorization, run you finger under bench tops, move equipment, if you can smell fishy odors then there is a cleaning problem) may be performed as part of the Pre-Operational Hygiene Inspection or during hygiene audits Source: Anonymous (2002) Table 4.6 . Chemical Disinfectants Chemicals groups Range of activity Examples of brands Alcohols Aldehydes Ampholytes Chlorhexidine Chlorine compounds Iodine compounds Phenolics Chloroxylenol clear soluble White Pine fluids Quaternary ammonium compounds wide wide narrow narrow wide wide] narrow wide wide extra narrow narrow Cidex Tego Hibitane Brobat Bleach, Domestos, Milton Wescodyne, lodron (iodophors) Betadine (povidone-iodine) Dettol Clearsol, Hycolin Izal Germicide Jeypine Shield Savlon (includes chlorhexidine) Source: Table. 4.7. Inactivating material Chemical groups Foods Inactivation by * Synthetic products ** Natural products Hard water Alcohols Ampholytes Chlorhexidine Chlorine compounds Iodine compounds Phenolics chioroxylenol clear soluble white Quaternary ammonium compounds Slight Serious Serious Serious Serious Serious Slight Slight Serious Slight Serious Serious Slight Slight Moderate Moderate Moderate Serious Slight Serious Serious Slight Slight Moderate Moderate Moderate Serious Slight Serious Serious Slight Slight Serious Slight Slight Serious * Synthetic products = plastics and nylon **Natural products = rubber, wood, cork, cotton, paper, cellulose sponge All surfaces, equipments, and utensils that come into contact with seafood should be cleaned and sanitized at least on a daily basis. This means it should be odorless, free of soil, and be almost entirely free of bacteria. Food handlers who are asked to use chemical disinfectants must be instructed and supervised to ensure the fresh preparation, daily, of the disinfectant solutions. The containers for the fresh solutions must be not only clean but also disinfected by heat, as described earlier, to destroy any bacteria which may remain in the containers. Toilets Adequate and separate toilet facilities must be provided for male and female employees. The principle toilets should be sited at some distance from the production area. In larger factories additional toilets will supplement them and these should be sited close to but not opening directly onto processing and storage areas. Double self-closing tight fitting doors are required although automatically operated doors are preferable. Toilets should conform to the same standards of hygiene demanded in food handling areas of the factory, and cleaning and disinfection should be carried out least once per day. Construction materials for ceiling, walls, floors and cubicle partitions should be durable and surface should be hard, impervious to water, smooth and easily cleaned. Junctions between walls and floors should be coved and wall angles rounded. Floors should slope towards drain and efficient ventilation to the outsides atmosphere, possibly aided by extraction fans, is vital. All toilet facilities must be well maintained and operating at all times, and in employees should be encouraged to play a part. In total, water closets, preferably foot-operated, should be provided at the rate of 1 per 15 female employees whilst 1 urinal and 1 water closet per 25 males is necessary. Employees should be reminded of the need to wash their hands when leaving the toilet by suitably worded notices but this should be reinforced by routine checks by supervisory staff. Additional hand-washing facilities should be sited at all entrances to food handling areas. Here foot-or knee-operated rose head miser tape are preferable as splashing is reduced. Toilet rooms separate for each sex, shall be provided in all places of employment. The number of facilities to be provided for each sex for whom the facilities are furnished. Where toilet rooms will be occupied by no more than one person at a time, can be locked from the inside, and contain at least one water closet, separate toilet rooms for each sex need to be provided (Gould, 1994). Flush toilet should be provided at the following ratios : Table 4.8. Toilet should be provided on fish processing Number of employees Number of toilets 1 9 1 10 24 2 25 49 3 50 100 5 Clucas and Ward (1996) An extra toilet is the requiret for every additional 30 employees. 4.4.5. Protection from contaminant materials Monitoring There is a number of monitoring action on this section, such as monitoring toxin materials and unsanitary water every 4 hours since starting production. Corrective action Corrective action is possible to do if there are deviation matters on monitoring action: 1. Vanishing contamination materials from surfaces 2. Repairing air flow to reduce condensation 3. Avoiding water puddle on the floor 4. Using water to wash foot and wheel before entrance to processing room 5. Training 6. Throwing un-labeling chemical materials. Recording Records that are needed on this point are sanitation periodic control record and daily sanitation control record. 4.4.6. Labeling and storage Several types of printed labeling are common pressure-sensitive plastic, paper and laminated aluminum foil labels. Sleeve labels are clipped or fixed with adhesive around pots and tubs. Such containers may require features, such as a recessed panel, in their design to facilitate the location of the label. Some packs are designed so that after use a paperboard label and plastic pot may be easily separated to meet waste management needs. Another popular form of labeling of bottles and jars is the printed plastic shrink sleeve. These are supplied flat and printed in tubular form on reels. After automatic application, the container passes into a heated zone which causes the label to shrink tightly around the container. Labels Labels in the context of food packaging comprise the labels which are applied to: * primary packaging in the form of cans, bottles, jars, pots, tubs, cartons, corrugated fiberboard cases, fiber drums and molded pulp containers; * transit packs (secondary packaging) such as cases and stretch/shrink wrapped packs; * palletized loads (tertiary packaging) the food product directly (promotional labels), e.g. fruit. The products concerned and, where, for instance, a label is applied over a closure, provide security as a tamper evident feature. Labels are characterized by their substrate, adhesion and method of application. The substrate may be paper, paperboard and laminates thereof to aluminum foil and plastic films. There is a wide choice of paper based substrate depending on the appearance and finish required. The paper may be uncoated, on-machine white mineral pigment coated in matte, satin or gloss finishes, or cast coated off-machine with white or colored mineral pigment coatings. Where laminates to aluminum foil are used, they are often embossed. Labels may use any of the conventional print processes, the choice being influenced by the order quantity and finished appearance required. Digital printing is also used, as is ink jet printing, on the packing line. Varnishing is applied to provide protection, e.g. wet rub resistance, and gloss. Hot foil stamping is used to enhance appearance. Products information on label are : 1. Lot/Batch identification On labeling should be added producer name and no of batch. It is important for product recalling and stopping distribution of product. 2. Product information It contains information about nutrition, ingredients, composition, how to choose, handle, store, process and consume of product with safety and the correct manner. 3. Labeling system Food product should be have a good label which have good color, appropriate size, and different from the other products. In addition, labeling system should base on Indonesian Health ministry regulation No 79/Menkes/Per/III/1978 about Label and the advertising of food. 4. Training for consumer Monitoring The purpose of the monitoring this are to ensure that the labeling, storage, and use of toxins is true for protection of product from contamination. Some aspects that are monitored is the activity and labeling systems, storage and use of toxins. Some things to note is that the labeling should be mention: The name of the product in the packaging; The name and address of the distributor; The usage instructions Labeling on packaging also mention: a. The name of product in the packaging b. The usage of instruction The storage for materials that are toxin should be store in: 1. Storing the materials on limited access area; 2. The food grade material with non-food grade have to separate, 3. The materials have to throw away from the equipment and goods that are contact with the product. Monitoring action should be conducted on sufficient frequency; it is recommended at least once a day, and the observation of conditions and activities throughout the day. Corrective action Corrective action should be conducted on labeling and storage are: 1. remove the toxin material that is untrue storage, 2. return the material that are not properly labeled to the supplier, 3. correction labels, 4. discard damaged containers, 5. check safety of product, 6. carry out training Recording Recording for monitoring and corrective action that should be done as follows: 1. Periodic control sanitation records, 2. Daily control sanitation record, 3. Daily log information, 4.4.7. Monitoring on Personal Hygiene Many hygiene problems arise from the staff themselves. It is therefore important to ensure that they are healthy, and that they have a basic understanding of the need for good personal hygiene. Good personal hygiene is essential for preventing bacterial contamination of seafood, and can be as simple as: washing hands frequently; wearing clean protective clothing; and keeping worker healthy and clean. Staff should not be allowed to work in food processing area while suffering from intestinal infection as these may be transited to the food. Open cuts and boils on the hands may harbor pathogenic staphylococci, and any staff with such lesions should cover them with waterproof dressings. If possible, dressed cuts should not come into direct contact with food. If this is not possible, the member of staff affected should be transferred to areas where they do not come directly into contact with the food. Staff should not be allowed to wear outdoor clothing within the processing area as the standards of hygiene outside the factory will invariably be lower. Cloakrooms will therefore need to be provided where outdoor clothing can be storage during the working day and where staff can change into clean overalls. Cloakrooms should include lockers for the safe keeping of valuables such as rings and watches which are not allowed on the factory floor. The factory should provide all workers with clean overalls, hats and, where appropriate, rubber gloves (Clucas Ward, 1996). Food handlers are required to maintain clean protective clothing that prevents food from coming into contact with any portion of their ordinary clothing. The upper and lower torso is to be covered when handling or preparing un-packaged seafood. According to Anonymous (2002), protective clothing is used to protect the food from contamination and may include: hair covering (caps or hair nets), apron, gloves, and enclosed footwear or boots. Hair is a common cause of physical and bacterial contamination of foods. To prevent hair from coming into contact with food or food contact surfaces, food handlers are required to wear clean hair covering when in food preparation, packing and services areas. Personal Hygiene Personal hygiene is a most important element of health quality assurance in a fish processing plant. According to Thorpe (1992), the essential requirements for personnel working in production area and stores are those mentioned below: 1. protective clothing, footwear and headgear issued by the company must be worn and must be changed regularly. When considered appropriate by management, a fine hairnet must be worn in addition to the protective headgear provided. Hair clips and grips should not be worn. Visitors and contractors must comply with this regulation; 2. protective clothing must not be worn off the site and must be kept in good condition. If it is in poor condition, the supervisor should be informed immediately; 3. beards must be kept short and trimmed, and a protective cover worn when considered appropriate by management; 4. nail varnish, false nails, and make up must not be worn in production areas; 5. false eyelashes, wrist watches and jewelry (except wedding rings or the national equivalent, and sleeper earrings) must not be worn; 6. hands must be washed regularly and kept clean at all times; 7. personal items must not be taken into production areas unless carried in inside overall pockets (handbags, shopping bags must be left in the locker provided); 8. food and drink must not be taken into or consumed in areas other than the tea bars and the staff restaurant; 9. sweets and chewing gum must not be consumed in production areas; 10. smoking or taking snuff is forbidden in food production, warehouse, and distribution areas where No Smoking notices are displayed; 11. spitting is forbidden in all areas of the site; 12. superficial injuries (cuts, grazes, boils, sores and skin infections) must be reported to the medical unit or nurse via the supervisor and clearance obtained before entering production areas; 13. dressings must be waterproof and contain a metal strip as approved by the medical unit; 14. infectious diseases (including stomach disorders, diarrhea, skin conditions and discharge from eyes, nose or ears) must be reported to the medical unit or nurse via the supervisor. This also applies to staff returning from travel abroad where there could be a risk of infection; 15. all staff must report to medical unit on return from both certified and uncertified sickness. According to Anonymous (2002), staff should wash their hands with soap and warm water: * before handling seafood, * after handling raw seafood and before handling cooked seafood, * immediately after using toilet, * after eating or smoking, * after performing cleaning duties, * after handling any waste materials, and * immediately after coughing or sneezing into hands, wiping nose, scratching head, face or body under protective outer clothing. In addition, according to Anonymous (2002), following is a list of some other recommended personal hygiene requirements: * Cover cuts, burns, rashes or other injuries. Use brightly colored, waterproof bandages wear a disposable glove over the top; * Remove all jewelry as it prevents effective hand washing and poses a risk of physical contamination; * Remove nail polish, heavily scented hand creams or other cosmetics that could contaminate the seafood; * Do not eat or drink in food preparation or storage areas; * Do not smoke in food preparation or storage areas. As is required by the Food safety (General Food Hygiene) Regulation 1995 in Forsythe and Hayes (1998), all cuts, sores and other skin abrasions must be covered with approved waterproof dressing which prevent the transmission of skin bacteria on to other surfaces. Dressing must be replaced regularly and not allowed to become dirty. Health of worker Occupational health services are available in industry. Most large departmental stores and factories possess well-equipped medical departments including a surgery and waiting room. When an identified outbreak of food poisoning or other disease occurs in a factory or in the community arising from factory procedure, the first people to be involved are the on-site doctor and nurse. It is then the responsibility of the medical staff to inform the management and the offices of the Medical Environmental Health departments (Betty Diane, 1987). According Anonymous (2002), staffs are required to tell management if they are suffering from: 1. Severe cold or flu symptoms. 2. Stomach cramps, vomiting, and/or diarrhea. 3. Contagious or infectious diseases. 4. Infected wounds, sores, or boils. 5. Dermatitis, rashes, or skin irritations. They are not permitted to perform any activity where there is direct contact with seafood, and should only work in areas where there is no risk of contamination. Medical examination Physical examination is usually required at the beginning of employment, to establish freedom from tubercle infection, intestinal pathogens and skin infection. Also a medical certificate should state freedom from past typhoid- like illnesses and skin diseases. Periodic examination of stools from healthy food handlers is not recommended. Amongst meat and poultry workers salmonellae may be excreted for a short time only, the serotypes changing according to the pattern of serotypes in the animals and birds and in the carcass and poultry meat (Betty Diane, 1987). All applicants seeking employment in the food industry processing, who are likely to come direct or indirect contact with foods, should be examined medically to ensure fitness or work (Forsythe and Hayes, 1998). Obviously, the rationale of the medical examination and questionnaire for applicants should be applied to existing employees on continuous basis. It is essential that management is informed immediately of any such complaints so that the correct remedial action may be initiated (Forsythe and Hayes, 1998). Monitoring Monitoring is intended to control health condition of worker that can cause microbiological contamination on food, packaging materials, and food contact surfaces. Some symptoms of worker are needed to get attention during monitoring such as diarrhea, fever, vomiting, jaundice, sore throat, skin lesions, ulcers, and dark urine. Corrective action Some action that taken by management are: repatriating the personnel, covering the wound with impermeable bandage, then repatriate personnel. Recording The management should be record the data health examination and records regular corrective action when a deviation occurs. 4.4.8. Pest Control The possible entry of insects, birds, and vermin such as rats and mice, must be prevented at the construction stage. There should be no trees, gardens, cultivated area, etc. inside the side compound as these provide habitats for vermin and insects. The buildings should be surrounded by an area of concrete or tarmac. Flies, which are notorious for carrying disease, should be excluded from the processing area. Devices which used ultraviolet light to attract flies appear to be ineffective in tropical areas, possibly because the sun shining through open windows is a brighter source of ultraviolet light than the trap itself. It is therefore probably more effective to exclude the flies than to try to catch them. Domestic animals such as dogs, cats, chicken, ducks, etc. should never be allowed to wander around in the processing area and should be banned from the site altogether. All these warm-blooded animals can carry pathogenic organisms. Water traps at the points where drainage chabbels pass through the walls to the outside should prevent the entry of rats, mice, and cockroaches. Pests are a potential source of contamination. Flies, cockroaches, mice, birds, and animals all carry bacteria and, if not controlled, they can bring food poisoning bacteria into a premises. According to Wrzesien et al., (2005) There are many pests which danger to fish processing plant namely: a. ZOONOSIS Zoonosis are defined as those infections which are naturally transmitted between vertebrate animals and man (W.H.O. Committee on Zoonosis, 1969). Zoonosis as we know are infectious diseases, and are caused by viruses, bacteria, fungi, protozoa or by parasites, may infect the body through the respiratory tract, mucous membranes, the mouth or the skin, scrapes or wound. Zoonosis can be transmitted from animals to man by several methods. Direct Transmission; direct or immediate contact with a diseased animal. (e.g. Rabies, ringworm). Indirect Transmission; exposure to disease by being in contact with objects or materials which have been contaminated by a diseased animal. (i.e. Amoebiasis, hookworm). b. RODENTS Rodents include rats, mice and voles, both those common to human habitations as well as local and naturally occurring wild rodent populations. Rodents can be disease vectors as well as freeloaders on a Sites food supplies, and rodents can also cause physical damage to material and to other animals. c. BIRDS Birds such as pigeons, sparrows, starlings, raptors and various waterfowl can compete for food with site animals, foul food and water and be vectors and reservoirs for disease. d. INSECTS AND ARACHNIDS Cockroaches, flies, ants, ticks, fleas and lice all cause various problems, they contaminate food supplies (their larvae), spread disease and are parasitic on (or annoy) site animals. Cockroaches can carry several infectious agents and parasites. Spiders are generally beneficial but centipedes can bite. e. INDIGENOUS AND FERAL CARNIVORES Predators can cause much damage in sanctuaries by killing and injuring animals spreading disease such as rabies, and generally stressing animals. f. PLANTS Poisonous plants, thorny brush, trees and weeds can also be annoying/dangerous to animals, staff, and visitors. Many factors contribute to the presence of pests in the site today and much can be done to eliminate them or reduce them to manageable proportions. The best cleaning and sanitizing procedure can be destroyed if cockroaches or mice are active during the night. Good personal hygiene and food handling practices can also be in vain if flies have access to food processing areas or seafood is not protected from flies. According Anonymous (2002), to control pests, two possible approaches that can be used: * preventive measures, and * elimination measures. Furthermore, according to Anonymous (2002), preventive measures are the most effective approach and often the cheapest. They aim to: * prevent pest entry to the premises, and * remove the food supply (e.g. starve them out). Elimination methods are used to control pests that gain access to premises. These types of pest control methods are usually more expensive but may be required under certain circumstances. The location of baits and the application of chemical sprays are particularly important because baits and sprays could contaminate seafood. Baits must be located away from foods. Foods and packaging materials must be protected from chemical sprays. You may need to seek professional advice when deciding what pest control measures to use. Effective pest control also requires routine premises inspections to look for signs of pest activity (such as smears, droppings, gnaw marks). This could be done weekly as part of the cleaning program. Look in the places where activity may be expected, such as inside cupboards, underneath refrigerators, and in drains. Table 4.11. Two approaches on pest control Preventive Measures Elimination Measures Fly screens, plastic strips, air blowers Internal Fly traps zappers Sealing access points (e.g. cracks) Rodent or coakroach traps baits Eliminating harbourage sites The application o chemical sprays Contralling waste materials Effective cleaning Cover foods or store in lidded containers Source: Anonymous (2002) Rodents should be controlled in and around a food plant for three basic reasons, that is, (1) the economic of lost products consumed by them and the damage to other product causing their destruction, (2) the aesthetics standpoint, that is, rodents and their filth is repugnant, and (3) from the standpoint that rodents are carries and transmitter of disease (Gould, 1994). The most important step in control of mice and rats is to remove all harborages, including hollow structural and storage areas within the plant. Bait boxes with anticoagulant type baits may be effective for rats. Bait boxes must be located on the entrance and around the perimeter of buildings (Gould, 1994). Birds are a nuisance in and around a food establishment. They may contaminate raw material, product or material in food processing or storage, and outgoing materials. They cause objectionable odors, deface property and they may be the cause of disease. The most trouble bird are pigeons, house sparrows, and starlings (Gould, 1994). Monitoring The aim of pest monitoring is to confirm that the pest has been removed from the processing area. Monitoring action can be done by visual inspection, use a flashlight to hide and animals trap, to keep the area clean and facilitate supervision. Corrective action In the example when the observation was made, in fact, after using of pesticides and traps, flies back to entering the processing room, then the corrective actions that can be done is to add a air curtain on the above of outer door and remove the waste out of the container. Recording The control records in this point are periodic sanitation controls record and daily sanitation control record. 4.5. Summary SSOPs were necessary in the definition of each establishments responsibility to consistently follow effective sanitation procedures and to minimize the risk of direct product contamination or adulteration. SSOPs are sets of a specific sanitation and hygiene principles procedures and practices to ensure cleanliness/safety of food products during production. SSOP is an prerequisite program, before fish processing implement of HACCP.

The Importance Of Greenwashing As A Marketing Strategy

Within the research for this paper the standard of confidentiality was adhered to. The transcript from the interview does not hold any identifying factors, only those involved directly with the research can access any identifying particulars about the interview participant. Findings and Discussion Interview Findings From the research interview it was established that greenwashing as a marketing strategy is effective because there is an increasing amount of consumers concerned about the state of the environment and this creates a legitimate market. Primarily, this effectiveness is due to the fact that greenwashing has the capability to create and sustain a new market, as the interview participant mentioned that individuals who are concerned with the environment generally still consume and this new market has the ability to fulfil this need. The research participant described greenwashing as allowing various unethical companies to have eco sections to their corporations. 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Week paper study mode Free Essays

This allows for real-time monitoring as well as report enervated analyses. However, there are a few cornerstone components that should be explored. The Manager, Agent, NIB, Probe, SNAP, and ROOM are probably the most valued components. We will write a custom essay sample on Week paper study mode or any similar topic only for you Order Now Let us start with the Manager and Agent. These terms are very similar in concept to the client/server relationship. The Manager/Agent relationship is an asymmetric communication type that works in a way, much like a selectiveness. Take a look to the anaphoric (Figure 1). You can see how the manager acts as a client while the managed system acts as a server per SE. However, while animal, there is a difference from the client/server that should be noted when applying it to the Manager/Agent relationship. Where there typically is many clients to one server, there are many agent to one manager. (Clime 77) So now that we have that straightened out, let us look at each role a little closer. The Manager acts as the controller and reporter of the Network Management System. It can physically be either an application or a user. Typically the manager is an application that monitors various devices also known as Network Elements, (NEST) on a network. Theses network elements managed by he manager are considered Agents. Agents respond back to requests from the manager for information. They send back vital information about the devices and the overall network to the manager. This is how the manager updates the data it can produce to be later analyzed by the Network Administrator or monitored in real-time. (Clime 77) If you look to the right (Figure 2), you can see an example of what the information might look like when reported back to the user. A Probe is the way the NIB retrieves the instances it stores. While the term probe may have many definitions, for our reposes, we will define it as: â€Å"A probe is a program or other device inserted at a key juncture in a network for the purpose of monitoring or collecting data about network activity. † (â€Å"Probe†) So a probe can be used to gather information that will later be stored virtually in the NIB. A simple example of a probe is the very common â€Å"Ping† command. It sends out a packet to check for the existence of the EN on the Network. Next, let’s look at one of the common protocols used in the Network Management System. Simple Network Management Protocol, commonly abbreviated as SNAP, is the rotator that enables a manager to communicate with the many agents on the network. SNAP operates on the application layer of the OSI model, due to it being a TCP/IP protocol. Every SNAP packet sent contains a community string a version number, and a command or response for the manager. (â€Å"Network Monitoring Sofa;are by Management Manager†) Finally, the last Common component to discuss is the ROOM. ROOM is short for remote monitoring. â€Å"ROOM is basically a special SNAP NIB that enables managers to delegate certain management tasks to so-called ROOM probes. (Clime 307) As you can tell, the ROOM utilizes and interacts with a few of the other key component ants already mentioned. Some of the ROOM probe functions are the ability to create dividing lines of certain thresholds for alerts or creating a probe to run hourly for status of a certain instance. In conclusion, the Network Management System is u sed to monitor and manage a network’s stability and smooth operation. The Manager, Agent, NIB, SNAP, and ROOM are five of the main components to a MS. Through the utilization of these components, a Manager can interact with agents on the network. How to cite Week paper study mode, Papers

The Invention of Blue Jeans free essay sample

1873 blue jeans were invented by a well known man named Levi Strauss. Blue jeans became popular for farmers and workers, because they were tougher and less likely to rip. Many Americans wore jeans for comfort, too. A 24-year-old German immigrant named Levi Strauss departed from New York with  little supply of dry  materials. He also had the intention of opening  an extension  of his brothers New York business that he was bringing to San Francisco. Strauss did not want to be a prospector, so he decided he would make enough money by selling supplies to the miners. First, Strauss sold cloth, textiles, and sewing supplies to the miners, but he didnt earn much profit by doing that. Then he heard the miners complaining about how easily they ripped their pants, so Strauss decided to use some of his heavy canvas fabric to make the miners pants to wear. The first jeans were made of a material called ‘duck’, but this fabric was not particularly comfortable. We will write a custom essay sample on The Invention of Blue Jeans or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Then Strauss made the jeans using fabric called denim. Denim is a tough, cotton fabric which is made by passing under two or more threads. This fabric made jeans much more popular for everyone to wear, not just workers. In 1873, Jacob Davis wrote him a letter saying that he could make durable pockets with metal rivets for the pants. But Davis didnt have enough money to share his idea, so he offered to give his idea to Strauss if Strauss agreed to pay his patent. Strauss agreed, and from then on blue jeans had metal rivet pockets. Then the idea for jeans was to dye them with indigo, to make jeans blue. After that, blue jeans were considered perfect. Blue jeans changed the style of dressing later in history. After they were invented, blue jeans were typically only used for protection. But soon after Strauss changed the fabric to denim, they became comfortable and stylish. American’s then thought of new ideas for jeans, and the styles changed to all different kinds of jeans like skinny jeans, straight leg, boot cut, etc. They initially changed the way of dressing, and the future style of Americans. Blue jeans became popular for farmers and workers, because they were tough, strong, durable pants that everyone could rely on not ripping. They became the apparel that changed America’s style of dressing too, and the most popular type of pants. Jeans are still largely popular, and they will continually be modified to fit the changing style of America.