Alfred Dreyfus essays

Alfred Dreyfus essays Throughout Jewish history, there have been many events that have helped evolve the Jews as a nation. The exodus from Egypt, the destruction of the Temple, the Spanish Inquisition of 1492 and the Holocaust have all had profound effects on the Jews. One event which many people may not link which an advancement of Jewish history is the Dreyfus Affair of 1894. The Dreyfus Affair acted as a sort of watershed in Jewish history as many different thoughts, feelings and emotions were emitted from the Jews as well as for the Jews. From Alfred Dreyfus as an individual to the Affair itself, this long and unfortunate experience in essence opened the doors for a Jewish homeland. Alfred Dreyfus was born on October 9, 1859 in Mulhouse, Alsace to a family of Alsatian Jews. His family roots in Mulhouse and Alsace had been established for several centuries. His father Raphael Dreyfus had set up a small cotton mill, to which he soon added a textile factory. His business prospered enough to secure his family a more-than comfortable upbringing. Raphael married Jeanne Libmann and the couple had 13 children. Only seven of those children four boys and three girls survived infancy, and these seven grew up in a comfortable, respected lifestyle. The Dreyfus family as a result of their wealth were very well respected around France. In 1870, in the midst of the France-Prussian war, the Dreyfus family was forced out of Alsace and took refuge in Carpentras. It has been said that the sight of French troops traversing Mulhouse... determined his military destiny (Bredin 12). In 1871 with the Treaty of Frankfurt, Raphael chose French citizenship for him and his children who were minors and then left Mulhouse to settle in Basel, Switzerland. In 1873, Raphael and Jeanne decided to send Alfred to boarding school in Paris, however he had a hard time adapting and soon returned home to his family. Over the next few years, Alfred t...

Anna Karenina novel essays

Anna Karenina novel essays The main theme of this story is that love is one of the most powerful things in the world. It can make people do things that they would not usually do. Love can overcome many obstacles. The people in this story are always making sacrifices in the name of love. Anna sacrifices her reputation, her family, and pretty much her entire life because she is in love with Vronsky. Anna and Vronsky gave up their social statuses just to be together. In the end Anna pretty much sacrifices her life because she knows that she will never be able to live with Vronsky and have the life with him that she really desires. Karenin was still in love with Anna and he allowed her to be with Vronsky even though he knew about her affairs. He was willing to divorce her in order for her to be happy. He loved her so much that he forgave her and Vronsky both for all that had happened. Dolly gives up a lot as well just to stay with her husband. Even though he has committed adultery in order to keep their family tog ether and to have him she remains married to him even though she was devastated. Love can get you through tough times when nothing else will work. Love was what made Levin keep on going, he loved Kitty and so he was willing to be with her no matter how she had felt about Vronsky before. This love also came into play when Kitty decided to take care Nicholas through his death. Levin loved Kitty enough to stay in Moscow with her through her pregnancy even though he hated being in the city. Vronsky lived the crazy life of a wealthy bachelor but once he met Anna he realized that he could live with one woman for a long period of time. Throughout this story no matter what kind of trouble the adults were having the love for their children was above all else. Dolly was almost on the verge of a breakdown when she found out about Oblonskys affair but she put herself back together for her childrens sake. Anna possessed a great love for her first born s...

The French Newspaper Le Monde Essay Example | Topics and Well Written Essays - 500 words

The French Newspaper Le Monde - Essay Example This paper will throw light upon Le Monde and all the necessary details will be provided in this paper. "The newspaper was established in 1944-as soon as the German army had quit Paris but whileWorld War IIcontinued-on orders of the new government of GeneralCharles de Gaulleas a means of providing a respected voice for France. It was printed on the presses of the defunctLe Temps,and a prewar correspondent of that paper, Hubert Beuve-Mry, was appointed its editor and director. He insisted on, and was granted, the right to operateLe Mondeas an independent organ, with no government or private subsidies and with the right to formulate its own editorial policies. By the end of its first yearLe Monde's accuracy and independence were widely noted and it had attained a circulation in excess of 150,000 copies." (Le Monde, 15 April 2009). The newspaper has made its mark in France and the writers of the newspaper have full authority to express their views and usually they express their views that are backed up with good research. The newspaper has had to face financial problems in the past but it has been very well established and no longer faces any financial trouble. Beuve-Mery is considered to be the founder of Le Monde. He was an editor and a French Publisher who not only established Le Monde but also took the newspaper to new heights.

Alfuttaim motors Toyota Essay Example | Topics and Well Written Essays - 1500 words - 1

Alfuttaim motors Toyota - Essay Example This has made it to enhance the robust development of the automotive industry of the UAE as well as contributing to its significant growth widely. Alfuttaim motors have the greatest number of its vehicles on the road as compared to other automobile manufacturers in the world. Its vehicle brands target both the middle-class economy as well as the first-economy economy (Nayak & Josh, 2012). Its vehicle brand, the Lexus, targets the first-class economy. This is because it is quite expensive and it can only be afforded by people who consider themselves as falling under the category of first-class. The sales of this Lexus brand are however minimized by the stiff competition from the German machines like the Mercedes Benz and the BMW. The majority of the sales of the Alfuttaim motors are the Toyota. This is because these types of vehicles are affordable to the middle-class in the economy. It is also notable that the middle-class makes up the largest percentage of the people in the world. It is also the biggest sale as it is accompanied by a wide variety of material handling equipment from the same manufacturer which is equally affordable to the middle-class. This has made Alfuttaim motors to be a significant exporter of cars in the developing nations as that is where most of the middle-class people reside. The target market of the Alfuttaim Motors is spread throughout the world. This is mainly due to its ability to cater for the vehicle needs of all the people whether they are low income earners or the high income earners. Its ability to offer a wide variety of motor vehicles also places it at a better position to capture a wide market base in the world. It is acknowledged that the Alfuttaim motors makes affordable vehicle brands for the low income earners so as to provide them with a rudimentary means of transport (Nayak & Josh, 2012). It also makes luxurious cars, for example the Lexus,

Sustainable Tourism Practice & Planning Assignment

Sustainable Tourism Practice & Planning - Assignment Example 67, the central bank of Mexico identified Cancun as a potential and immensely profitable site for a purpose built resort in order to cater the demands of a nearby potential market, the US. "Due to the reluctance of investors to bet on an unknown area, the Mexican government had to finance the first nine hotels." (Siegel J., 2006). And thus, the first hotel started operations in Cancun which today goes by the name of Temptation Resort. By 1975, Cancun had 1769 rooms in service; by 2008 it boasted about 150 hotels with around 27,000 rooms in service. Apart from the hotels, the basic infrastructure also developed leaps and bounds. An airport, highways, potable water, electricity, telephone lines, convention center and harbors were built to jump start the tourism industry in Cancun. Second only to New Mexico, the Cancun airport handles almost 200 flights a day. Ultimately, the city has had to cope up with the immense population boost from 30,000 in 1980 to over 600,000 today (Rhoda R. & Burton T., 2010). Thus, it is not a surprising fact that Cancun contributes majorly to the Mexican economy. But this silver cloud has a dark lining to it as well. In a city that’s bustling with over 600,000 residents and visitors, socials ills come as a package deal. Crime and poverty, drugs and gangs, political unrest and prostitution reign the back alleys of the glamorous hotel strips. The core reason for this is the asymmetry in the socio economic population of Cancun. A worker working in one of the posh hotels at the Hotel Zone actually lives in the poorest of conditions in the downtown area. Mirroring this fact, is the rate of inflation that is constantly rising. Taking an general example of a hotel worker who earns an average of 50 pesos or $5 per day finds it almost impossible to... Sustainable Tourism Practice & Planning Cancun was nothing but an uninhabited barrier island in the Yucatan peninsula. In 1967, the central bank of Mexico identified Cancun as a potential and immensely profitable site for a purpose built the resort in order to cater the demands of a nearby potential market, the US. "Due to the reluctance of investors to bet on an unknown area, the Mexican government had to finance the first nine hotels". And thus, the first hotel started operations in Cancun which today goes by the name of Temptation Resort. By 1975, Cancun had 1769 rooms in service; by 2008 it boasted about 150 hotels with around 27,000 rooms in service. Apart from the hotels, the basic infrastructure also developed leaps and bounds. An airport, highways, potable water, electricity, telephone lines, convention center and harbors were built to jump-start the tourism industry in Cancun. The second only to New Mexico, the Cancun airport handles almost 200 flights a day. It seems that the life cycle of Cancun is about to complete its 360 degree turn. It was born as a virgin island which had never felt the feet of man. It was desolate and untouched. And then man realized its true potential and turned it from a sleepy isolated piece of land into a hustling bustling elite tourist destination filled with lights, colors, technology and fun. But then there is only so much potential that one can exploit before the entire venture starts caving in on itself. That is what happened at Cancun.

HACCP Plan For Fresh Canned Mushrooms

HACCP Plan For Fresh Canned Mushrooms This project is based on the development of a generic model of a HACCP plan for fresh canned mushrooms by the usage of Canadian Food Inspection Agencys Food Safety Enhancement Program. The goal of this program is to indicate bare minimum requirements for an effective food safety management system. It is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission. FSEP has created 10 specific forms that can be used for the documentation of a HACCP plan. The 10 FSEP-HACCP Plan forms are: HACCP is an acronym for the Hazard Analysis Critical Control Point system, which is identical with food safety management. Basically it is a system which identifies, evaluates, and controls hazards which are significant for food safety. It gives confidence that food safety is being administered efficiently. The method looks for hazards, or anything that could go wrong regarding product safety, and implements controls subsequently to ensure that the product will not cause harm to the consumer. HACCP was developed originally as a microbiological safety system in the early days (1960s) of the US manned space programme, as it was vital to ensure the safety of food for astronauts. The Pillsbury Company working alongside the National Aeronautics and Space Administration (NASA) of the United States and the US Army Laboratories developed the original system (International trade centre December, 2002). PRINCIPLES OF HACCP:- There are seven discrete activities that are necessary to establish, implement and maintain a HACCP plan, and these are referred to as the seven principles in the Codex Guideline (1997). The seven principles are: Principle 1:- Conduct a hazard analysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures. Principle 2:- Determine the Critical Control Points (CCPs) A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. The determination of a CCP can be facilitated by the application of a decision tree, such as the one given in Appendix IV. Principle 3:- Establish critical limits. Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameter. Principle 4:- Establish a monitoring system Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3. Principle 5:- Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit. Principle 6:- Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan. Principle 7:- Establish documentation concerning all procedures and records appropriate to these principles and their application (Food and Agricuture Organization 2003) BASIC TERMINOLOGY INVOLVED IN HACCP:- Corrective Action: Detection and eradication of the causes of a problem, thus preventing their recurrence. Critical Control Point: A point, step, or procedure at which control can be applied and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical Limits:- The maximum or minimum value to which a physical biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Deviation: Failure to meet a critical limit. HACCP Plan: The written document that is based upon the principles of HACCP and delineates the procedures to be followed to ensure the control of a specific process or procedure. HACCP System: The HACCP plan in operation, including the HACCP plans itself. Hazard: Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Hazard Analysis:- The identification of any hazardous biological, chemical, or physical properties in raw materials and processing steps, and an assessment of their likely occurrence and potential to cause food to be unsafe for consumption. Preventive Measure: Physical, chemical, or other means that can be used to control an identified food health hazard. Process:- A method consisting of any number of separate, distinct, and ordered operations that are directly under control of the establishment employed in the manufacture of a specific product, or a group of two or more products wherein all CCPs, such as packaging, may be applied to one or more of those products within the group. DEVELOPMENT OF PLANT SPECIFIC HACCP PLAN:- Some preliminary steps are required before development of a plant specific HACCP plan. These includes assembling of HACCP team, describing the food and its method of distribution, identifying the intended use and the consumers of the food, developing the flow diagram that describes the process and finally verifying the flow diagram. The following steps are all a part of developing your plant-specific plan. Description of the Product: The primary step in the development of the model for your process. To help you to progress through the remainder of your model development, it will assist you in describing your product. Process Flow Diagram: After completing product description, this form should be completed. This step consists of the course of the process as the product moves from receiving to finished products shipping. It is helpful to complete this portion of your plan while actually walking through your plant and following the production steps involved in the particular product or process. Hazard Analysis: This is a crucial step in the development of a plant specific HACCP plan. This portion must take into consideration the risk or likelihood of incident, and the rigorousness of each hazard. In order to be considered, an identified hazard must be of such a nature that its prevention, elimination, or reduction to an acceptable level is essential to the production of a safe food. Hazards that are not significant or not likely to occur will not require further consideration. According to its frequency, risk, and severity, the potential significance of each hazard should be assessed. Risk is an estimate of the likely occurrence of a hazard. The estimate of risk is usually based on a combination of experience, epidemiological data, and information in the technical literature. Pathogenic microorganisms of public health significance should be identified as a biological hazard with preventive measures to preclude their growth and propagation. In your hazard analysis there are three categories of hazards to considered: chemical, biological, and physical. Each process step will be evaluated to determine if significant hazards from one or more of these categories are present. The hazards will be listed at each process step along with the specific preventive measures that can control the hazard. Identify the processing steps that present significant hazards and any preventive measures on the Hazard Analysis/Preventive Measures Form. These will be derived from the process steps on your flow diagram. Critical Control Point (CCP) Determination: Detection and explanation of the CCP for each identified hazard is the next step in plan development. For the completion of this form we need the CCP determination and the information and data you recorded on the Hazard Analysis/Preventive Measures form. HACCP Plan Development: To ensure that your process is under control and adequate to produce a safe product, this portion of the plan development will be used to delegate the specific activities, frequencies, critical limits, and corrective actions. In addition, the HACCP plan will include specification of critical limits. These limits will be specified after the identification of the CCPs for the process and will be listed in the HACCP Plan. The critical limit must, at a minimum, meet the regulatory requirement for that specific process step if one exists. An equivalent limit based on a process or technology proven to render the product unadulterated may also be used. The following will be identified or described in the HACCP plan: the establishment monitoring procedure or device to be used; the corrective action to be taken if the limit is exceeded; the individual responsible for taking corrective action; the records that will be generated and maintained for each CCP; and the estab lishment verification activities and the frequency at which they will be conducted. (United States Department of Agriculture April, 1997) MODEL PLAN FOR FRESH CANNED MUSHROOMS:- Hazard Analysis: The foremost critical step in the effective development and implementation of the plant specific HACCP plan is conducting an analysis of the physical, chemical, and biological hazards associated with a process. The information gathered for the biological, chemical, or physical hazard will aid in determining where a hazard might happen in the process, what may possibly cause the hazard, how it can be prevented, and actions to be taken if conditions which could result in a hazard occur. Information on physical hazards may be more general and may consist simply of items found in foods that are injurious to human health such as glass, metal, broken needles, etc. The evaluation of physical hazards should include the suppliers utilized and their ability to provide products, ingredients, or materials that meet the food safety requirements of the plant. Past incidents of physical contamination occurring in the plant should also be a consideration when determining the significance of a hazard and the likely occurrence of a similar or related deviation. If specific chemical hazards exist that are associated with the process, these should also be considered at this point. Contamination from chemicals used for cleaning, equipment maintenance or upkeep is also of concern (United States Department of Agriculture April, 1997). Critical Control Point Decision Tree:- (http://www.fda.gov/ucm/groups/fdagov-public/documents/image/ucm054476.gif). PREPARING YOUR HACCP PLAN:- Assemble the HACCP team: Your HACCP team should be composed of a HACCP trained individual and/or other member(s) who are familiar with the product and the process as it is conducted in your plant. There is no set number of participants. This will be determined by each individual establishment. All team members should receive at least a basic introduction to HACCP. Training can be formal classroom training, correspondence, on-the-job training, information from college courses, and/or books or manuals. Product Description Form:- Form 1 Product Name(s) Canned mushrooms Important Product Characteristics (aw, pH, Salt, Preservatives,) pH 4.6 to 6.5 (low-acid) aw >0.85 (high moisture) How it is to be used Normally heated before serving or sometimes served unheated (salads, appetizers, etc) and can also be used for dressing Pizza etc. Packaging Hermetically sealed metal container Shelf Life Exactly Two years plus from the date of purchase, at normal retail shelf temperatures Where it will be sold Retail outlets, institutions, food service, and general public Labeling Instructions As per the ingredients added. Special Distribution Control No physical damage, excess humidity or temperature extremes Date: Approved by: (Canadian Food Inspection Agency 2009) List of Product Ingredient and Incoming Material:- This form is only needed if there is more than one ingredient. Form 2 Raw Material Mushrooms Packaging Materials Cans Ends Dry Ingredients Salt Ascorbic acid Citric acid Other Water Date: Approved by: (Canadian Food Inspection Agency 2009) Process Flow Diagram:- Plant Schematic:- A plant schematic should be prepared for the products or process groups covered by the HACCP plan. Plant schematic provides a basis for calculating prospective regions of cross-contamination. Plant schematic shall be clear, accurate and sufficiently detailed. Plant schematic shall at least include: the flow of raw products, ingredients and finished products, flow of packaging materials, employee traffic pattern throughout the establishment including change rooms, washrooms and lunchrooms, flow of the waste, inedible products and other non-food products that could cause cross-contamination and finally the hand/boot washing and sanitizing installations. The overall evaluation of potential areas of cross-contamination at the establishment should include any other plant schematic from other HACCP plans. The HACCP team shall verify the accuracy and completeness of the plant schematic by on-site checking. (Canadian Food Inspection Agency 2009). Biological Hazard Identification:- Form 5 Biological Hazards List all Biological Hazards related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Biological Hazards (Bacteria, Parasites, Viruses) Incoming Materials Mushrooms: Could contain C. botulinum or other pathogenic bacteria, yeasts and moulds Could contain heat-stable staphylococcal enterotoxin from improper grower handling Empty cans/ends Cans could arrive with serious double seam, side seam, metal plate defects or physical damage which could result in leakage causing post-process contamination Ends could arrive with compound skips, metal plate defects, or damage, which could result in leakage causing post-process contamination Dry ingredients Could contain bacterial spores Could contain filth from insects, animals or the environment Water Could contain pathogens Process Steps Receiving Empty cans/ends received from suppliers without valid contract specifications could have serious defects or damage Dry ingredients received from suppliers without valid contract specifications could be contaminated with bacterial spores or filth from insects, animals or the environment Mushrooms (Raw) Storing Improper storage temperature humidity could result in an increased bacterial load Could be contaminated with filth from insects, animals or the environment Empty Cans/Ends Storing Physical damage could cause the formation of poor double seams, which could result in post process contamination with pathogenic bacteria Could be contaminated with filth from insects, animals or the environment Dry Ingredients Storing Could be contaminated with filth from insects, animals or the environment Depalletizing Using incorrect cans or damaged cans could result in leakage and subsequent post-process contamination with pathogenic bacteria Blanching Improper cleaning of blancher could result in the growth of thermophilic bacteria in mushroom accumulations Inadequate removal of gases could cause stressed double seams and leakage, which could result in post-process contamination with pathogenic bacteria Can conveying Physical damage could cause the formation of poor double seams, which could result in post process contamination with pathogenic bacteria Slicing/Dicing (If required) Slice thickness/clumping and percent fines could affect the heat penetration, which could result in underprocessing Filling Mushroom compaction during filling may result in underprocessing Weighing Cans not properly rejected for overweight could result in overfilled cans being underprocessed Water Filling Inadequate temperature could result in low initial temperature (IT) End Feeding/Closing/Inspecting Ends with damaged curls, compound skips or other serious defects could result in leakage and contamination with pathogenic bacteria Improperly formed double seams could result in leakage and contamination with pathogenic bacteria Thermal Processing (Still Steam Retorts) Non-validated process or vent schedule could result in underprocessing and survival of pathogenic bacteria Improper product flow procedures in retort area could result in retort baskets missing the retort allowing the survival and growth of pathogenic bacteria Excessive time lapse between closing and retorting could result in excessive build up of bacteria, some of which could survive the thermal process Lack of adherence to time, temperature and other critical factors of the scheduled process or vent schedule could result in inadequate heat treatment allowing the survival of pathogenic bacteria Cooling Insufficient bactericide in cooling water could result in contamination of product during vacuum creation in cans Excess bactericide in cooling water could eventually result in corrosion and subsequent leakage and contamination of product Insufficient contact time between the bactericide and water could result in contamination of product during vacuum creation in cans Insufficient cooling could result in thermophilic spoilage Excessive cooling could result in post-process contamination due to leakage of corroded cans Conveying/Drying Contaminated water from wet unclean post-process can handling equipment and general handling could contaminate product Container Integrity Evaluating/Labelling Failure to statistically sample and/or dud detect lots and reject and evaluate containers with no/low vacuum or serious defects could result in defective product going to market Physical damage to cans could result in leakage and contamination of product Storing Physical damage to cans could result in leakage and contamination of product High temperatures could result in growth of thermophilic bacteria Shipping Physical damage to cans could result in leakage and contamination of product Date: Approved by: (Canadian Food Inspection Agency 2009) Chemical Hazard Identification:- Form 6 Chemical Hazards List all Chemical Hazards Related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Chemical Hazards Incoming Materials Mushrooms Could contain agricultural chemicals residues Empty cans/ends Could be contaminated with cleaning chemicals and lubricants Water Could be contaminated with dissolved heavy metals or toxic organic chemicals Process Steps Receiving Empty cans/ends received from suppliers without valid contract specifications could contain cleaning chemical residues and/or lubricants Empty Cans/Ends Storing Improper storage of cleaning compounds and other chemicals could lead to empty can/end contamination Dry Ingredients Storing Improper storage of cleaning compounds and other chemicals could lead to dry ingredient contamination Blanching Excessive cleaning chemical residues and/or lubricants could cause product contamination Mushroom Conveying/Inspecting Excessive cleaning chemical residues and/or lubricants could cause product contamination Slicing/Dicing (If required) Excessive cleaning chemical residues and/or lubricants could cause product contamination Filling Excessive cleaning chemical residues and/or lubricants could cause product contamination End Feeding/Closing/Inspecting Excessive cleaning chemical residues and/or lubricants could cause product contamination Date: Approved by: (Canadian Food Inspection Agency 2009) Physical Hazard Identification- Form 7 Physical Hazards with Controls List all Physical Hazards Related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Physical Hazards Incoming Materials Mushrooms Could be contaminated with hazardous extraneous material, eg. glass, metal, plastic, stones and wood (slivers and fragments) Empty cans/ends Could contain hazardous extraneous material Dry ingredients Could be contaminated with hazardous extraneous material Process Steps Receiving Cans received from suppliers without valid contract specifications could contain hazardous extraneous material Dry ingredients received from suppliers without valid contract specifications could contain hazardous extraneous material Raw Mushroom Storing Inadequate protection against hazardous extraneous material could result in contamination of raw mushrooms Dry Ingredients Storing Inadequate protection against hazardous extraneous material could result in contamination of the food ingredients Can Conveying Inappropriate design and protection against hazardous extraneous material could result in contamination of the final food product Mushroom Conveying/Inspecting Inappropriate design and protection against hazardous extraneous material could result in contamination of the mushrooms Slicing/Dicing (If required) Product could become contaminated with metal fragments from plant equipment Foreign-Object Removing Inadequate monitoring and cleaning of foreign object remover could allow foreign objects to contaminate the product Filling Cans of filled mushrooms could become contaminated with metal fragments from filling equipment End Feeding/Closing/Inspecting Cans of filled mushrooms could become contaminated with metal fragments from closing machine during and after jam ups Date: Approved by: (Canadian Food Inspection Agency 2009) Critical Control Point Determination:- Form 8 Category and Identified Hazard Determine if fully controlled by Prerequisite Program(s) If YES, indicate Prerequisite Program and proceed to next identified hazard. If NO, proceed to question 1 (Q1) Q1. Could a control measure(s) be used by the operator at any process step? If NO = not a CCP + identification on how this hazard will be controlled before and after the process + proceed to the next identified hazard If YES = description + next question (Q2) Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an unacceptable level? If NO = not a CCP + proceed to the next identified hazard If YES = next question (Q3) Q3. Is this process step specifically designed to eliminate/reduce the likely occurrence of the identified hazard to an acceptable level? If NO = next question (Q4) If YES = CCP + go to last column Q4. Will a subsequent step eliminate the identified hazard or reduce likely occurrence to an acceptable level? If NO = CCP + go to last column If YES = not a CCP + identify subsequent step + proceed to the next identified hazard CCP Number + proceed to next identified hazard Process Step/Incoming Material: Mushrooms as delivered Biological Pathogens Yes Heat treatment Yes N/A Yes Thermal Processing Biological Heat stable toxins No Upstream programs (farms) Chemical Agricultural chemicals No Upstream programs (farms) Physical Hazardous extraneous material Yes Visual inspection Plant equipment No Process Step/Incoming Material: Empty cans/ends as delivered Biological Post process contamination from serious can defects and damage Yes Contract specifications Visual and can tear-down inspection Yes N/A Yes Receiving Biological Post process contamination from compound skips, plate defects and end damage Yes Contract specifications Visual end inspection Yes N/A Yes Receiving Chemical Cleaning chemical contaminants and lubricants Yes Contract specifications Yes N/A Yes Receiving Physical Hazardous extraneous material Yes Contract specifications Yes N/A Yes Receiving Process Step/Incoming Material: Dry ingredients as delivered Biological Bacterial spores Yes Contract specifications Yes N/A Yes Receiving Biological Filth Yes Contract specifications Yes N/A Yes Receiving Physical Hazardous extraneous material Yes Contract specifications Yes N/A Yes Receiving Process Step/Incoming Material: Water at intake Biological Pathogens Prerequisite programs Chemical Heavy metals other toxic chemicals Prerequisite programs Process Step Process Step/Incoming Material: Receiving Biological Empty cans/ends received from suppliers without contract specifications may contain serious defects, or damage Yes Contract specifications Yes Yes CCP-1 Biological Dry ingredients received from suppliers without contract specifications may contain bacterial spores or filth Yes Contract specifications Yes Yes CCP-1 Chemical Empty cans/ends received from suppliers without contract specifications may contain chemical residues or lubricants Yes Contract specifications Yes Yes CCP-1 Physical Empty cans/ends and dry ingredients received from suppliers without contract specifications may contain hazardous extraneous material Yes Contract specifications Yes Yes CCP-1 Process Step/Incoming Material: Mushrooms Refrigerated storing Biological Increased bacterial load Prerequisite programs Biological Filth Prerequisite Program Physical Hazardous extraneous material Prerequisite programs Process Step/Incoming Material: Cans/Ends Storing Biological Post process contamination due to cans/ends damaged during storage Prerequisite programs Biological Filth Prerequisite programs Chemical Cleaning chemical contamination Prerequisite programs Process Step/Incoming Material: Dry Ingredients Storing Biological Filth Prerequisite programs Chemical Cleaning chemical contamination Prerequisite programs Physical Hazardous extraneous material from storeroom Prerequisite programs Process Step/Incoming Material: Can Depalletizing Biological Post-process contamination due to incorrect or damaged cans Prerequisite programs Process Step/Incoming Material: Blanching Biological Growth of thermophiles Prerequisite programs Biological Inadequate removal of gases Prerequisite programs Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Process Step/Incoming Material: Can Conveying Biological Post-process contamination due to damaged cans Prerequisite programs Physical Hazardous extraneous material from plant environment Prerequisite programs Process Step/Incoming Material: Mushroom / Conveying / Inspecting Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Physical Hazardous extraneous material Prerequisite programs Process Step/Incoming Material: Slicing/Dicing (If required) Biological Improper slice thickness / clumping, and percent fines could result in under-processing Prerequisite programs Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Physical Metal fragments from equipment Prerequisite programs Process Step/Incoming Material: Foreign Object Removing Physical Failure to remove foreign objects Prerequisite programs Process Step/Incoming Material: Filling Biological Mushroom compaction during filling resulting in under processing Prerequisite programs Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Physical Metal fragments from equipment Prerequisite programs Process Step/Incoming Material: Weighing Biological Product heavier than maximum fill weight in scheduled process could result in under-processing Yes Weighing Yes Yes CCP-2 Process Step/Incoming Material: Water filling Biological Inadequate temperature resulting in low it Yes Take it just prior to thermal process Yes No Yes Thermal Processing Process Step/Incoming Material: End Feeding/Closing/ Inspecting Biological Post-process contamination due to damaged ends, compound ski

Experiencing The Polio Epidemic :: Disease History Historical Essays

Experiencing The Polio Epidemic It was in the middle of September; the height of summer and the temperature was somewhere in the high eighties, and under normal circumstances there would be a long line of people, especially kids waiting to dive into the huge indoor pool at the Mission Beach Plunge. However, these were not ordinary times, the only people anywhere near the pool were there to forlornly gaze at the crystal clear water and wonder what deadly monster might be lurking in its depth. It was in the middle of the summer of 1952, and it was in the middle of the polio epidemic that would strike more than 60,000 people and kill more than 3,000 of them in the United States alone.1 As a young boy I did not know what caused the paralyzing epidemic, in fact I am sure the adults did not know the cause either. But, we had been told to stay away from swimming pools and drinking fountains because it seemed that anyone who did not heed the warning was sure to come down with the deadly disease. At school and in stores there were posters of children and young adults on crutches with heavy metal braces wrapped around their lower legs. Next to these posters, an organization called the March of Dimes placed a clear plastic canister for people to put money in for finding a cure for the deadly illness. Fear and guilt seemed to hang in the atmosphere, because although no one knew what caused the virus, everyone seemed to feel it was something they did that caused them to get sick. Parents especially, felt guilty because they were overwhelmed with the unknown, and the thought of one of their children becoming paralyzed or worse, dying, always led to almost daily admonitions to stay away from the drinking fountains and away from pools where groups of strangers swam. There seemed to be a general consensus that the disease was water borne. Waking up with flu like symptoms such as a mild upper respiratory infection, diarrhea, fever, sore throat or just generally not feeling well, would cause instant concern. My brothers and sisters and I inherited our father's sinus problems and allergies and we regularly had some type of symptom of an oncoming cold or flu. Even knowing we had hereditary respiratory problems, my mother would fall into a deep silence of concern whenever we showed signs of not feeling well.

“Glory and Hope” by Nelson Mandela Analysis Essay

Nelson Mandela gave a speech at his inauguration as president of the Democratic Republic of South Africa on May 10, 1994. His speech is named â€Å"Glory and Hope†, which hints at the content of it. In â€Å"Glory and Hope†, Nelson Mandela expresses his gratitude towards those who had aided them thus far and reminds everybody of the hardships they suffered, their successes, and their goals for the future. Mandela also tries to communicate the message that cooperation had brought them hope and to their glory and hopes to continue to do so. He conveys his appreciation and message through his word choice, tone, sentence structure, and use of rhetorical devices. Nelson Mandela’s word choice helps him convey his gratitude towards the audience and message that they must continue to work together to build and better society. He begins by addressing his audience with â€Å"Your Majesties, Your Highnesses, Distinguished Guests, Comrades and Friends†. His audience c omprised kings, queens, important government officials, and so on. However, through his word choice, Mandela is able to bring a sense of belonging and togetherness, regardless of their race, age, gender, and position. He uses words like â€Å"compatriots†, â€Å"we†, and â€Å"us†, making the audience feel and realize that they are all human beings and therefore equals in such a sense. Mandela uses tone and sentence structure to communicate his main message and express how thankful he is. His tone is appreciative, formal, hopeful, and passionate. Mandela constantly expresses his thanks to those who aided them. Near the end of the speech, he is also hopeful and passionate about their newfound freedom, equality, and democratic government. Mandela says â€Å"We are both humbled and elevated by the honour and privilege that you, the people of South Africa, have bestowed on us, as the first President of a united, democratic, non-racial and non-sexist South Africa, to lead our country of the valley of darkness.† While Mandela’s tone is appreciative, hopeful, and passionate, he is also able to keep his speech formal. In addition to tone, Mandela’s sentence structure contributes to both tone and conveying his message. He uses lengthy sentences with occasional short and clipped sentences to emphasize a certain point. Mandela says â€Å"The time for the healing of wounds has come. The moment to bridge the chasms that divide us has come. The time to build is upon us.†

Vertical Integration at Sony Essay Example

Vertical Integration at Sony Essay Example Vertical Integration at Sony Essay Vertical Integration at Sony Essay Vertical Integration Back in 2002, Sony geared themselves toward a vertical strategy as reported by Rob Weisenthal, VP and CFO of Sony Corp. of America, â€Å"Under the USA umbrella, we undertook a number of vertical initiatives for each operating division. These have already produced significant operational streamlining and financial performance improvements. † As discussed in his release, Weisenthal talked about Sony Pictures Entertainment and their strategy to restructure television operations, where core programming competencies were focused on. Film and television digitalization efforts have been expanded and have engineered a significant reduction in their corporate overhead. In addition, he mentionted that Sony Music has made long strides in manufacturing consolidation, overhead reduction and the huddling of international offices. Between the two sectors of operation Sony has saved an average of $125 million by integrating its operations in a vertical fasion. In addition to these vertical initiatives, under the Project USA umbrella, Sony has begun a set of horizontal initiatives across the operating companies that will result in the creation of several shared platforms. Each of our divisions will share in the scale economics for all common services. These platforms include (2002): Logistics: The logistics platform will enable integrated supply chain management. All operating divisions are working towards greater consolidation of manufacturing, distribution, and transportation operations. Purchasing: The purchasing platform will increase buying power through joint purchasing contracts. This initiative has already resulted in significant savings in expenses related to travel, part-time personnel, usage of external consultants and legal fees. Media-Buying: With respect to media buying, Sony consolidated media planning and spending dollars of U. S. and Canadian operations for Electronics, Music, and Pictures divisions with Universal-McCann. Savings amounted to $20 million in this fiscal year alone (2002-2003). IT Infrastructure: And finally, Sony is the midst of consolidating our IT infrastructure (including Data centers, voice and data networks, and Web infrastructure) to increase the operating efficiency and utilization of our systems. Project USA will be largely completed by the end of this fiscal year (2003), both the vertical initiatives and the creation of these shared service platforms. The project is on course to lead us to meaningful margin enhancement and increased operating efficiencies across our divisions. Overall, we anticipate over $400 million of annualized savings from the overall project including the initiatives at Electronics. We began generating savings this past fiscal year and it will take three years for the full impact to kick in,† Weisenthal reported. Surprisingly, after extensive research it was found that, more currently, Sony is taking small steps to flatten out their supply chain with a horizontally integrating strategy. According to an article titled, Sonys semi biz to pivot from vertical to horizontal, written by Yoshiko Hara at Electronics Supply Manufacturing, Sony Corporation â€Å"is steering its semiconductor business from vertically integrated operation to ‘fab-lite’ operation that would involve outsourcing production of the Cell processor. This move is a significant turnaround from Sonys previous strategy to develop and manufacture core chips internally. Well invest in semiconductors on an asset-lite policy, which puts much weight on the investment efficiency, said Yutaka Nakagawa, executive deputy president of Sony in charge of the semiconductor business. Well focus more on the competitive areas. It seems that this tactical approach is meant for the short run, and lacks the vision needed for long term sustainability. Sony used to plan, design, manufacture and implement processors in its own game machines, including the PlayStation line; Sony used to have great success with its game processors due to its vertical structure but now the future is uncertain. Future Vertical Integration According to the article, Sonys semi biz to pivot from vertical to horizontal, Sony plans to keep its research and development teams running strong, but will outsource key manufacturing processes. Even if outsourced, game processors will continue to be one of Sonys main semiconductor products. The company intends to boost all the investment on Cell processor from the game business. Sony has invested a total of 460 billion yen (about $3. 8 billion) on semiconductors over a three-year period. Of this amount, 200 billion yen ($1. 7 billion) was spent on the Cell processor. In the coming three-year mid-term period beginning next April, We are considering decreasing investment in semiconductors greatly, Nakagawa said. Under the new policy, Sony intends to focus on three areas- imagers, game LSIs and system-on-chip LSIs for audio/video devices. Sony has about 60 percent market share in the imager market and is now reinforcing CMOS sensors as well. One hundred and fifty engineers were shifted to the imager section from audio/video sections to boost development. In the audio/video area, system-on-chip LSIs for TVs and Blu-ray Disc next-generation DVD products will be reinforced, but non-profitable chips such as GPS-integrated chips will be discontinued. Sonys semiconductor sales are expected to increase by 57 percent from 490 billion yen ($4. 1 billion) to 770 billion yen ($6. billion) next fiscal year, ending March, owing to the demand from game consoles and sales of imagers. About 70 percent of its sales are for its own products and 30 percent of the sales come from the merchant market. Sonys semiconductor business had been losing money before turning to the black (positive) in the October through December period of 2007. Nakagawa intends to keep the business in the black and moving forward while providing the highest level s of quality products and customer service. Sources sony. com/SCA/speeches/020509_wiesenthal. shtml http://my-esm. com/sclogistics/showArticle. jhtml? articleID=197006317

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0 essays Technology and Television: Child Obesity The children of today are becoming more obese, for the fact that they are obtaining laziness. They are spending more time in front of the television then they are getting their daily exercise. Their growing bodies need exercise to lose baby fat before it gets to be a serious problem. The growth of technology has formed a major impact on the obesity of todays children. This technology has substituted normal childhood play exercises with computer games that take less physical effort. Because of technology in today's society the problem with child obesity has become tremendously intensified. First, what is child obesity? The term child obesity means a child is a person between birth and puberty and obese is extremely fat: corpulent(The American Heritage Dictionary 265,856). This disease is caused due to a lack of exercise and over-eating by a child. Child obesity can cause many medical problems for a child that suffers from such a disease. Obesty is a widespread disease that is growing incredibly worse as technology increases. Furthermore, it is obvious that the lack of exercise has a major part to do with child obesity; scientists blame the television for a substitute to outdoor sports. Kids are spending more time watch television than they are doing physical activities. The findings strongly support the notion that the most important lifestyle factor in childhood obesity is television watching(Monmaney). The television brings the childs imagination to life, giving them entertainment to do without the running and exercising of outdoor sports. The more television a child watches the more obese the child will get. Next, the problem is getting so out of hand that the government is going to have to start getting involved. Satcher and Shirley Watkins, the undersecretary of agriculture for food, nutrition and consumer services said that, "'...

Two-Criteria, Two-Alternative Decision Template Essay

Two-Criteria, Two-Alternative Decision Template - Essay Example It will feature originality of growing organics, herbs and flowers that would attract the large population of Bedrock as people are getting to be health conscious. It has an assurance of flow of customers because of location. The flow of customers generates new needs and new markets. Thus, it creates competences to arrive at ideas to promote its products and services. There is no competition in the farmhouse location and French cooking is a new dining experience Traffic is not much a problem. The extra 15 minute drive to the farmhouse compensates the time between beating downtown traffic. The local critic can become a word of mouth in advertising the place and could be a possible source of capital. [$1,200 x 5 years = $72,000 vs. $600 x 5 years =$36,000] =$36,000. The savings on lease could be devoted to development of the landscape, garden, and open door dining. It will also be a good place for family gathering and children. Besides, option to buy is a good proposition. Option B is recommended because of the originality of ideas that is designed to meet customer demands. It also answers your requirement for a modest capital, a steady flow of customers, and for a quick income. On Option A – the growth potential in downtown area is limited because of the stiff competition that saturates the area. There are other restaurants offering French cuisine which is the attraction of Flintstone restaurant. Because it is in downtown, customers have many choices and establishing a new restaurant in the area needs more attractions to develop interest of customers. It has to do a lot of advertising and promotion to create awareness of people passing by. Cost of operations in downturn area is a big challenge as it is more expensive. Lease in downturn is higher that is complemented by higher cost of supplies and labor. Option A is not a good selection

Interpreting archaeological data from Paleoindian to Archaic sites Assignment

Interpreting archaeological data from Paleoindian to Archaic sites - Assignment Example The evidences for such activities include animal skeletons especially the extinct ones, bone tools, and stone tools. In addition, there are traces of marmot bones and ground squirrel bones amongst others. Therefore, these are evidences that link the community in question to the aforementioned activities. Yes, the range of activities tells us something about how long people lived at the site. For instance, the fact that the community ate deer and other extinct animals is a clear indication on how long they lived in this particular environment. Besides, the length of their stay could be deduced from the kind of tools they used and the bones obtained. There is the mention of the carbonized seeds and gathered plants and how they stayed to the next available summer or fall, which may give a rough idea that the people in question stayed therefore during that period after which they left for other places where the plants were found. There is very little difference between the two sites. One conspicuous evidence is the fact that whereas the community that lived in site A were hunters and gatherers, the community that live in site B were only hunters since there are no evidences pointing towards