Sexual Abuse of Children Research Paper Example | Topics and Well Written Essays - 2000 words

Sexual Abuse of Children - Research Paper Example In the US only, the prevalence rate is at 10.1% and the figure has remained relatively constant since the early 1990s. On the older population, over 20% of females and 10% of males in America have suffered child abuse at their young age (Marchand Wolfe 133). These statistics indicate that the problem of child sexual abuse is an issue that requires more focus and a multi-dimensional approach to resolve. The reason why I chose this topic is to develop a better understanding of the reasons behind the prevalence of the problem of child sexual abuse. Statistics provide figures that suggest that the people who are close to the children form the largest portion of the perpetrators. Statistics reveal that 90% of the perpetrators of child sexual abuse are those close to the children, 30% comprising of family members and 60% comprising of other acquaintances such as friends. In choosing this topic, I seek to unveil the myth behind the statistical figures that show that close member of the community perpetrates this crime (Marie 1-11). In my research, I also intend to find out why most parents end up abusing their loved one instead of assuming the role of care providers. In doing so, I intend to provide a grounded platform from where the war against child sex abuse can be launched. This way, it is possible to provide a solution to a problem that has persisted long enough in the society and e fforts to resolve the problem have become unsuccessful. Before my research, I expected that majority of the perpetrators of child sexual abuses are strangers who are unknown to the victims. With this note, I felt that one way to solve the problem would be to increase family protection and to enhance better parental care. Surprisingly, statistics show that the people close to the children are likely to inflict this crime on the young ones.

Deinstitutionalizing the Mentally lll, Blessing or Curse Essay Example for Free

Deinstitutionalizing the Mentally lll, Blessing or Curse Essay The deinstitutionalization of the mentally ill was originally and idealistically portrayed as a liberating, humane policy alternative to the restrictive care in large state supported hospitals. It was supposed to help these individuals regain freedom and empower themselves through responsible choices and actions. Due to many funding issues, stiff opposition from communities, and ill-equipped patients, who are unable to live independently, this idealized program, has not always been a blessing for the communities or the patients. In the early 1960s, President John F. Kennedy signed into law a bill that began the movement known as deinstitutionalization. The purpose of the new law was to put an end to the tendency to warehouse people with mental illnesses, as well as those with developmental disabilities, including the mentally and physically handicapped. The idea was to move the less severely mentally ill from those large institutions into the community, where local treatment centers would be established to provide them with medical, psychiatric, and social support they need to be able to live and function. see more:smartphones boon or bane Some believe that deinstitutionalization has been and continues to be successful. Perhaps one of the brightest spots of the effects of deinstitutionalization is that the mentally ill have gained a greatly increased measure of liberty (Curtis, 2008). Some persons, despite their illnesses, have realized a certain degree of normalization in their daily activities. Some live independently, and some are productively employed, achievements that were relatively rare in the days before deinstitutionalization. For these people, deinstitutionalization must be regarded as a positive development (Warner, 1995). Deinstitutionalization, which has now become a synonym for neglect, was supposed to be about creating a new system of services and supports that would allow people with mental illness and mental retardation to thrive in their communities outside of hospital settings during all of the times when they did not need hospital services (Sheth, 2009). An estimated 4. 5 million Americans today suffer from the severest forms of brain disorder, schizophrenia and manic-depressive illness and out of 4. million 1. 8 million, or 40 percent are not receiving any treatment on any given day, resulting in homelessness, incarceration, and violence; one of the reasons for this condition is a failure of the deinstitutionalization policy (Fact Sheet, Treatment Advocacy Centre).? The U. S. Department of Justice estimates that over a quarter of a million mentally ill individuals are currently incarcerated in the U. S. state and federal prison system constituting between eight and 17 percent of the entire prison population (Martin, 2011). The deinstitutionalization policy, which has been improperly implemented, is acting like a misguided missile, causing the helpless and defenseless inmates of the mental hospitals to beg and roam on roads and footpaths; to take refuge in shelter homes and beggar’s homes; to starve on streets and eat from garbage bins; they are jeered in society and physically, verbally and sexually assaulted in alleys; they languish in jails and suffers in prisons; They shiver in cold and simmer in heat; they sleep on a bed of earth with a blanket of sky. We have shifted problems of mental hospitals to the streets, jails and shelter homes. While making backyards of our mental hospitals beautiful, we have made our streets ugly. The process of deinstitutionalization has turned deadly. There seems to be some truth in a saying that deinstitutionalization caused people to die with their rights on (Sheth, 2009). The deinstitutionalization movement of the mentally ill had a noble aim, but failed to achieve it. The solution is complicated but it is not however, unattainable. Train the police officers and emergency responders on how to identify the mentally ill patients and direct them into available treatment facilities. The government can also fund jail and prison programs that screen, evaluate and treat mentally ill inmates. Establish mental health courts, more mental hospitals with adequate staffing, start more day care centers, and have more adequate affordable housing. These solutions, of course, all require funding from a government with spending that is already out of control and on the brink of bankruptcy. But the truth is, by helping the seriously mentally ill, we help ourselves.

Sanitation Standard Operating Procedures (SSOP)

Sanitation Standard Operating Procedures (SSOP) 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. 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: Ice and water safety, used on fish processing. Water, used on fish processing, get from safe sources and it manage with good system. Condition and cleanlines of equipments surface that are directly contact to product have to clean and sanitize, including gloves, work dress etc Cross contamination control. 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 wà ¡ter, soap and towel. Product protection from packaging materials. 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. Worker health control. When the workers work on factory, they have to clean and healthy. 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 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 Fecal Coliforms 100 0 MPN Fecal streptococci 100 0 MPN Sulphite-reducing clostridia 20 0 MPN 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 â€Å"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 >> 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 foo

Solutions to E- waste problem Essay -- Recycling Electronics

In the last decades, technology became more sophisticated in creating modern devices. Consequently, in our disposable age most apparatus turn into aged ones in a couple of years or even months. This is one of the reasons why electronic devices become waste. E-waste is discarded, surplus, obsolete, or broken electronic devices or apparatuses. Most environment protection organizations maintain that e-waste induces health and pollution problems. The primary reason for this view is that almost all of the electric devices contain hazardous substances which are toxic and are not biodegradable. There are mercury, lead, and chromium in parts like circuit boards, batteries, and color cathode tubes. These toxic components can easily enter the environment since they settle on the landfills. Hence, in order to protect our future life, we must determine the suitable solutions. The first solution to E-waste problem is to reduce the environmental impact with the help of recycling companies. The primary goal of these companies is to recycle dead electronics. Nowadays, recycling is a widely used solution as it can stop the pollution of environment. As well as environment pollution, greenhouse gas emissions could decrease. Materials which existed after recycling process can be reused in industry. â€Å"A company sometimes produces a byproduct that is useful to another company, and sells or gives it away. Such byproducts are sometimes advertised in order to find buyers† (Hill 2004, 285). By recycling people can minimize the use of raw materials. For instance, plastic, glass, steel and some precious metals such as gold, silver, platinum and palladium can be recycled and reused in industry(Electronics: A new opportunity for waste prevention, reuse, and... ... buy equipment that was made by using recycled materials. To solve the problem of e-waste pollution is not a simple one. It is also necessary, that is why resolution takes a big amount of time for thinking. Reference List: Electronics: A new opportunity for waste prevention, reuse, and recycling. 2001. Environmental protection agency. http://epa.gov (accessed November 8, 2010). Electronics reuse and recycling. 2000. Environmental protection agency. http://epa.gov (accessed November 8, 2010). Hill, M. K. 2004. Understanding environmental pollution: A Primer. 2nd ed. New York: Cambridge University Press. Krikke, J. 2008. Recycling e-waste: The sky is the limit. IT Professional 10(1): 50- 55. McCarthy, M. 2010. The bid question: How big is the problem of electronic waste, and can it be tackled. The Independent, February 24.

Philippines’ Economy Essay

Philippines, one of the countries around the world, rich in natural resources and smiles reaching out to one another. They say it’s more fun here because of our tropical shores and unique landscapes good for tourist fun and adventures. To the eyes of foreigners, the bandwagons made for them made us more attractive and a wanted country for vacations but do they really see the true us? Despite all the hardships in life we Filipinos still tend to work hard and think of the better days and this hope ignites our hearts which makes us rise from below. But no matter how hard we try there would always be people who would bring us down and degrade us because of our differences. The country itself is in poverty but I believe in the saying â€Å"Poverty is not a hindrance to Success!†. Poverty caused partly by both government and citizens not working with each other. Rich tends to be greedy and the poor just keeps getting lazier. The country is not actually as poor as you think, Philippines is booming with tourism and our economy is rising, which makes it easy to say that in the near future we may become one of the first world countries. Economy is rapidly growing and investors are coming in and the future action-takers who can make this place better are the youth. As a youth, I also want a change to my homeland. I want people to treat us with respect and equally. How can I do this? By believing in that dream. I see myself as a student studying for the betterment of myself and the country. I see a spark in me which may encourage myself to help in certain actions so I can start early. Once, way back in my province, Leyte. I helped in the Charity committee in charged of collecting canned goods for the needy. That experience was just a beginning and I know I can do more. What more do I have in mind? I want to create a cause in Art. I want to change how you see a dumpsite to become more pleasant to the eyes, or something like that. New York and European countries have already taken this action and why not take it here? The way Bonifacio Global City exhibits street arts changes how you see a place and I want to be a part of this movement. Our country is developing and time is moving fast. If we don’t believe we can be a part of something massive then we truly are a failure. Life is not about living but by living with a cause. A cause which may leave a mark before you die, knowing that you did your part. Philippines may still have a long-long way to go but like Gawad Kalinga who started the movement early, makes us sure that the development of this country is getting better. â€Å"I know I can do this and I will try my best to make it happen because I want our country to become a better place.†

Mortimer Wheeler Major Discovery Maiden Castle Essays

Mortimer Wheeler Major Discovery Maiden Castle Essays Mortimer Wheeler Major Discovery Maiden Castle Paper Mortimer Wheeler Major Discovery Maiden Castle Paper Essay Topic: History * What led the archaeologist to the site? Through his work, Wheeler had acquired an interest for excavating and examining sites in Britain. He had previously excavated Roman remains in Essex, Wales and Verulamium, a Pre-Roman settlement near St. Albans in England1. Maiden Castle, in Dorset County, offered much in the way of archaeology. It was thought to contain much evidence from Iron Age and Roman periods and offered a challenge for archaeologists to unearth its rich past. Mortimer Wheeler was drawn to the site because of the prospect of unearthing a piece in the puzzle of early British and Roman history. Wheeler saw it a challenge that he was up to, he attempted to use his experience to piece together a missing part in British history. * His methods of excavation. One of the main reasons Mortimer Wheeler is remembered today is for his pioneering of the box grid system. He developed a system that divided the field into small squares, each separated by a narrow baulk2. As the site of Maiden Castle was so large it was imperative that finds and their data were accurately recorded. Wheeler maintained strict control of his sites and meticulous organisation of stratigraphy, and all other aspects of operations on site, was exercised. It was commented that it took on the appearance of a military operation3. Each box had team with a leader who reported to Wheeler. As well as his use of the box grid method, Wheeler also used long narrow trenches alongside the boxes as well as exposing large areas of earth in the same area. He was very particular about finding, preserving as much evidence as possible in order to present accurate findings4. For example the discovery of certain fragments of ash in one of the stratum of the site led him to draw certain concl usions about the events that occurred there. * Problems encountered. Because of the protruding nature of the site of Maiden Castle it is easy to presume that excavation of the site would not pose much of a problem in regard to finding evidence. Because of the nature of the site and the civilisations that inhabited it this was not the case. After 2000 years of erosion much of the battlements and surrounding evidence had been destroyed5. Another problem in discovering evidence was the long periods of use undergone by the site. The site had been occupied by many civilisations including Neolithic, late Stone Age/early Bronze Age, Iron Age, Roman and possibly Saxon people. Because of the extensive use of the site much valuable information and evidence was destroyed, looted or misplaced6. * Significance of the discovery. The discovery of Maiden Castle was a huge discovery in the history of early Europe and its progression into modern times. Maiden Castle is the largest known hill fort in Europe and paints a vivid picture about the lives, technologies and cultures of the early Celtic settlement in the British Isles7. The evidence uncovered at Maiden Castle gives an indication of the likely militaristic nature of the Iron Age people who constructed the fort as we know it today. The data acquired from the castle also proves and confirms aspects of Roman occupation in Britain and their culture of the time8. * Problems of Reconstructing/Preservation When it comes to Maiden Castle there has been much disagreement and dispute over what events actually took place there. Mortimer Wheelers excavations led him to develop what was seen as a very elaborate and fictitious story about what occurred when the fort passed hands from the Celtic Durotriges tribe to the Romans9. Mortimers account was highly fictional involving a extremely vicious Roman massacre of all within the castle setting fire to all buildings and pillaging it to the ground10. This reconstruction by Mortimer was challenged by many archaeologists and has since been proven wrong11. This raises questions about the credibility of Wheelers work and poses doubts about whether this is truly what Wheeler believed of whether it was done for publicity reasons. Preservation of Maiden Castle was a big issue because of the exposed location of the structure. Maiden Castle has already undergone much degradation and erosion and measure to prevent further destruction of the site were undertaken by the English Heritage Commission12.