Food Safety And Food Quality Assurance Environmental Sciences Essay

Food Safety And Food Quality Assurance Environmental Sciences Essay The food industry/fish industry has a moral and legal obligation to produce safe and wholesome food. Food firm management must continue to be the first line of defense in the production and manufacture of safe food (Alli, 2004). The first step in food safety program is a food factory safety program is the establishment of a safety committee with full authority for assuring the manufacture of safe and wholesomeness of food. The second major safety compound which is important in any food firm are the methods on the food processing. The food plant must have strict operating specifications or every unit operation in the plant. Every food plant has different operating specification even it plant processes same products. The third key safety factor in every food firm is the hazards associated with the various commodities and/or the various processes or usually methods in use. Raw material that are use in food plant should be monitor by the quality assurance team. It is to reduce hazard on raw material. Furthermore, on food processing plant, hazard may also appear. Biological, chemical, and physical hazards can cause seafood-related illnesses. Biological hazards include Clostridium botulinum, Listeria monocytogenes, Salmonella, E. coli, and pathogenic staphylococcus. Chemical hazards include compounds such as Pb, carcinogenic compound, , which can cause illness from long-term exposure. Physical hazards include foreign objects in food that can cause harm when eaten, such as glass, hair, , or metal fragments. Food Safety and Food Quality Assurance Food safety is the assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. The assurance that food may not cause harm, injury, or illness is determined by (1) all harmful substances present in the food have been eliminated or prevented from exceeding the acceptable level; and (2) the food has been prepared, handled, and stored under controlled and sanitary conditions in conformance with practices prescribed by government regulation (Alli, 2004). The fish industry, like many other industries, has used basic quality control programs, and more complex quality assurance programs and quality management systems, in its efforts to achieve food quality. Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP) and the Hazard Analytical Critical Control Point (HCCP) system can be integrated into a food industry, quality management system, or inspection and monitoring materials, products, and processes for food safety hazards can be part of quality control program. On implementation of food safety system, food industry policies should be based on food safety regulation. There are some food safety regulations as follows: Food safety regulation 1995 in the UK These regulations came into force on 15 September 1995 and implement the provision of the directive on hygiene foodstuff (93/94/EEC; section 12.3.2.1.) except for those which relate to temperature control (section 12.5.4.). This main feature of regulations is that proprietors are required to identify and control food safety risk at all stages in preparation and selling of food using hazard analysis (Forshyte and Hayes, 1998). This must be done according to the following principles: Analysis of potential food hazards in the operation. Identification of those points in the operation where hazards, may occur. Deciding which the points identified is critical to ensuring food safety. Identifying and implementing effective control and monitoring procedures at those critical points. Review of the system periodically and whenever the operation changes. Fish, shellfish and fishery products legislation in the EC Legislation Council Directive 91/493/EEC legislation is concerned directly with fish. This legislation aims to harmonize measures for the handling and treatment of all fish and shellfish at all stages up to retailing. There is the usual detail in food standards, this covering factory vessels and fish processing factory. The Council Directive, 91/492/EEC lays down health conditions for the production and placing on the market of live bivalve mollusks (Foshyte and Hayes, 1998). The commission Decision 93/51/EEC on the microbiological criteria applicable to the production of cooked crustaceans and mollusks shellfish is summarized in Table 1.1. The Good Manufacturing Practices (GMP) regulation in the USA According to Forsythe and Hayes (1998), this regulation is divided into four subparts, as follows: General provision: This part is concerning personnel. No person affected by disease or boils, sores, infected wounds, etc, may work in food premises where there is a reasonable possibly of food being contaminated or other personnel infected. Building and facilities: the need for clean surround to factories is stressed so that pets are not attracted and food not contaminated. Factories should be constructed so that cleaning is facilitated and adequate working and storage space should be provided. Floors, walls and ceilings should be constructed well to allow for adequate cleaning, duct and pipes should not be suspended working areas where drip or condensate may contaminate food materials or food contact surfaces. Table 1.1. The examples bacteriological standards for fish products in several countries Countries Standard Product Microorganism Level EU Fish products 91/493/EEC and Commision Decision 93/51/EEC Cooked crustaceans and molluscan shellfish Salmonella Absent in 25 g, n=5, c=0 Cooked crustaceans and molluscan shellfish Other pathogens and toxin thereof Not to be present in quantities such as to affect health Whole products Mesophilic aerobic bacteria m = 10000 M = 100000 n = 5 c = 2 Crab meat Mesophilic aerobic bacteria m = 100000 M = 1000000 n = 5 c = 2 France Sliced fish, crumbed or not; fresh fish fillets, refrigerated Total aerobes Faecal coliforms S. aureus Anaerobic shulphite reducer Salmonella 50.000 per g max 10 per g max 100 per g max 2 per g max Absent in 25 g Shellfish, bivalves, urchins live Faecal coliforms Faecal streptococci Samonellas 300 per 100 ml max 2500 per 100 ml max Absent in 25 g USA Marshall (1986) Crab meat, fresh or frozen E. coli 4 per g max Shrimps, raw, breaded Viable aerobic bacteria 100000 per g max E. coli 4 per g max S. aureus 100 per g max Japan Marshall (1986) Frozen foods: Require only thawing before consumsption Total viable bacteria Coliforms Absent in 1 g Heated before consumption Total viable bacteria Coliforms Absent in 1 g Raw oyster Total viable bacteria;E coli 50000 per g max; 230 per 100 g max Korea Anon (1995) Fish product Number of bacteria Coliform E coli Negative for sterilized products Exection half-processed surimi Negative for half-processed surimi Source: Forsythe and Hayes (1998)Equipment. This subpart includes a very brief description of desirable features in the design and construction of food processing equipment. Design and construction must ensure that contamination of food with lubricants, fuel, metal fragments, etc. are avoided. Food contact surfaces must be corrosion resistant, made of non-toxic materials and be resistant to the action of any food materials. Production and process control. This subpart includes regulations for the inspection, cleaning and storage of raw materials, restrictions on the use of food premises, and equipment and regulations on the cleaning and maintenance of equipment. International implementation of HACCP concept HACCP is internationally accepted as the major means of assuring food safety as promoted by the Codex Alimentarius Commission (Forsythe and Hayes, 1998). The joint FAO/WHO Codex Alimentarius Commission describes the steps needed to implement the HACCP system. Before implementing a company should have minimum hygiene measures, for example, according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice and appropriate food safety legislation. These requirements should be well specified and documented, fully operational and verified in order to facilitate the successful application and implementation of HACCP (National Board of Experts-HACCP, 2002 in Plaggenhoef et al., 2002 ) The HACCP system which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing (FAO/WHO, 1997). e. ISO 22000:2005 ISO 22000 is international standard that was prepared by Technical Committee ISO/TC 34, Food products. This International Standard specifies the requirements for a food safety management system that combines the fol owing general y recognized key elements to ensure food safety along the food chain, up to the point of final consumption: interactive communication, system management, prerequisite programs, and HACCP principles. This International Standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programs (PRPs). This International Standard specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption (ISO, 2005). 1.3. The Relationship between Prerequisite program, HACCP (Hazard Analysis Critical Control Points) and TQM (Total Quality Management) Fish plants that operate with HACCP system will have the required prerequisite programs that includes GMP and some industry sectors in Indonesia include SSOP. The fish processing plants that do not have HACCP system, the GMP remains essential for addressing food safety. It is more appropriate for the HACCP prerequisite to be used instead of the basic GMP. The prerequisite programs provides more comprehensive coverage of the requirements relating to conditions and activities in a food plant than will the GMP. In food plants that do not operate with HACCP systems but have implemented the ISO 9001 Quality Management Systems standard, as a minimum the GMP should be part of the applicable regulatory requirements of the standard (Alli, 2004). All food plants need to develop and implement a program of GMP to address food safety requirement. Food plants that develop and implement the HACCP systems to address food safety also need to develop and implement the HACCP prerequisite programs. The activities for GMP or the HACCP prerequisite programs that are developed at a food plant should be documented as SOP. In addition, where monitoring, inspection, or testing is carried out as part of the programs, records should be kept as evidence that these activities are actually performed (Alli, 2004). HACCP is an approach to hygienic food production by prevention of problem (Forsythe and Hayes, 1998). The hazards analysis portion of HACCP involves a systematic study of the ingredients, the food product, the conditions of processing, handling, storage, packaging, distribution and consumer use (Pearson and Dutson, 1999). TQM is an effort for continuously improving the quality of all process, products, and services through universal participation of all employees, that lead greater customer satisfaction and loyality, and improved business results (Sarvadan, 1992 in Pearson and Dutson, 1999). In many cases, the TQM approach has produced remarkable changes in how management and employees envision and interpret quality. The TQM approach requires a company to develop a strategy, involving all levels and functions of the company, which focuses on satisfying the customer. Everyone involved TQM will have a new mind set towards quality. Consequently, there will be a drastic and permanent change in the culture of company, giving company personnel an entirely new focus on quality improvement (Pearson and Dutson, 1999). The combination of TQM and HAACP, include GMP and SSOP, provides a total systems approach to food processing, encompassing the elements of food safety, food quality and food productivity (NFPA, 1992). This combine method will stress commitment, education, preventive and corrective action, statistical control, record keeping, verification and teamwork (Pearson and Dutson, 1999). TQM teams, responsible for developing and implementing HACCP, should comprise representatives from a variety of discipline and workers from all levels. This type of diversity assures effective evaluation of all areas that may have an impact on safe food processing (Pearson and Dutson, 1999). Summary In summary, hazard in food industry may be includes biological, physical, and microbiological aspects. They present new challenges to the industry and they must be eliminated during the manufacture of safe and wholesomeness food. All finished product must be audited for quality assurance through the marketing channel, and every plant must establish quality assurance department with full authority to uphold the policies and standards of food firm for the production of safe and safety. High quality foods that are safe are in great demand and the technology is available to any food firm to live well within the rules and regulation for the production of foods that are most acceptable.

In Diesel Engines The Phenomenon Engineering Essay

Abstract. In Diesel engines, the phenomenon of NOX formation is extremely dependent on the temperature inside the burning chamber. NOX formation is encouraged when the temperature inside the burning chamber additions 2000 K. Therefore, there is a demand to maintain the peak temperature inside the burning chamber under control in order to cut down NOX formation and emanation. A simple method to cut down the NOX emanations in Diesel engines is late injection of fuel. Although it reduces the NOX formation but in bend increases the fuel ingestion by 10 – 15 % . A more sophisticated technique would be exhaust gas recirculation ( EGR ) . When some of the fumes gas is taken, assorted with the fresh charge and into the consumption, the O concentration decreases which suppresses and greatly reduces the NOX formation. It is non every bit simple as it sounds because cut downing the O concentration would intend that less O is available for burning which would take to uncomplete burning and hence particulate formation. Therefore, a tradeoff between the NOX decrease and particulate formation has to be made. The particulate formation is non much of a job as the sum of the unburnt atoms in EGR can be controlled utilizing a particulate trap, which in bend would cut down particulate emanation every bit good. Introduction Diesel engines are well-known for the low fuel ingestion and really low CO emanations, but unluckily the NOX emanations are comparatively high. Over the past few old ages, rigorous emanation criterions have been developed and imposed on NOX, fume and particulate emanations emitted from the automotive Diesel engines around the Earth, sing the inauspicious effects of the pollution caused by these emanations. In order to run into the environmental statute laws, it is of import to cut down the NOX exhaust emanations as high NOX emanations still remain a major job in the pollution facet. Some of the basic steps for decrease in vehicular emanations include direct injection, turbo-charging, inter-cooling, burning optimisation both with and without swirl support, multi-valve cylinder caput, advanced force per unit area ignition system, electronic control direction system, lube oil ingestion control etc. Regardless of the advanced engineerings like those mentioned above, engineerings like fumes gas recirculation ( EGR ) , soot traps and exhaust gas after-treatment are of huge importance excessively, to provide for the progressively tough challenges posed by the environmental emanation criterions. Mechanism of NOX formation The major hinderance encountered in understanding the formation and commanding owes to the fact that burning is extremely heterogenous and transient in Diesel engines. NO and NO2 together are regarded as NOX but there are typical differences between the two pollutants. NO is a colorless and odorless gas, while NO2 is a ruddy brown gas with acrid olfactory property. Both the gases are considered toxic, but NO2 has a high degree of toxicity, which is 5 times greater than that of NO. Attention to command of formation of NO has been given, before and after burning and therefore the sum of NO2 can be controlled excessively, as it is mostly formed by oxidization of NO ( Levendis et al 1994 ) . NO is formed during the station fire burning procedure in a high temperature part. The formation mechanism was suggested by Zeldovich ( Heywood 1998 ) . The chief beginning was the oxidization of the N nowadays in the atmospheric air. The reactions regulating the formation of NO from molecular N are ; N2 + O > NO + N N + O2 > NO + O N + OH > NO + H The chemical equilibrium shown indicates that for burned gases at typical fire temperatures, NO2/NO ratios should be negligibly little. Experimental information shows that this holds true for spark ignition engines, whereas in Diesels, NO2 can be 10 to 30 % of the entire exhaust emanations of oxides of N. The NO formed can be converted rapidly to NO2 as a consequence of few reactions such as ; NO + HO2 > NO2 + OH Similarly, transition of this NO2 to NO occurs ; NO2 + O > NO + O2 Unless the NO2 formed in the fire is quenched by blending with the ice chest fluid. This account is supported by the highest NO2/NO ratios which occur at high burden in Diesels, when ice chest parts could slake the transition back to NO are widespread ( Wood 1988 ) . The atomic O concentration depends on molecular O concentration every bit good as local temperatures. Formation of NOX is about absent at temperatures below 2000 K. Hence, any technique which may be able to maintain the burning chamber temperature below 2000 K will be able to cut down NOX formation.EGR technique for NOX decreaseEGR is an effectual manner to cut down the NOX formation. Exhaust gases consist chiefly of CO2, N2 and H2O bluess. The EGR is normally defined as ; Or The most widely recognized accounts as to how EGR reduces the NOX formation are increased ignition hold, increased heat capacity and dilution of the intake charge with inert gases. The increased ignition hypothesis holds true as when the EGR causes ignition hold, it has the same consequence as late injection. The heat capacity hypothesis provinces that add-on of the inert fumes gases into the intake charge increases the overall heat capacity of the mixture which consequences in lower temperature rise for the same heat release. As for the 3rd theory of dilution, the EGR reduces NOX formation by increasing the sum of inert gases in mixture, therefore cut downing the O concentration, finally ensuing in decrease in adiabatic fire temperature ( Pierpont et al 1995 ) . Deterioration in burning takes topographic point at high tonss so it gets hard to utilize EGR as this may overly increase fume and particulate emanations. At low tonss, the unburnt hydrocarbons would likely re-burn when EGR is employed, therefore increasing the brake thermic efficiency and cut down the sum of unburnt fuel in fumes. As mentioned earlier, utilizing the right sum of EGR is a via media between decrease in NOX and an addition in carbon black, CO and unburnt hydrocarbons. For EGR values of above 50 % , usage of particulate trap is recommended due to important addition in particulates formation. The EGR is known for decrease in O concentration and this changes the construction of the fire and the continuance of burning, which are the most of import factors act uponing NO formation. The figure below shows the decrease in NOX emanation due to EGR at different tonss. Figure 1. Consequence of EGR on NOX 2.1 Problems faced while utilizing EGR When utilizing EGR in Diesel engines, certain jobs are faced, like ( a ) increased soot emanations, ( B ) debut of particulate affair into the engine cylinders. It is rather obvious that when the high speed carbon black particulates are encountered by the engine constituents, the consequence would be scratch. Sulphuric acid and condensed H2O in EGR besides cause corrosion. Harmonizing to some surveies, cylinder walls have been damaged due to lubricating oil ‘s decreased capacity, which is due to blending of carbon black atoms carried by re-circulated fumes gas. This necessitates the usage of efficient particulate trap which is effectual in cut downing fume, unburnt hydrocarbons and NOX emanations at the same time. The particulate trap requires periodic replacing when the pores get blocked due to choke offing of carbon black atoms which would increase backpressure to the engine fumes, and therefore impacting engine public presentation. Other methods for decrease in particulate emanations include multiple injections, boosting and high fuel injection force per unit areas.Categorization of EGR systemsAssorted EGR systems have been classified on the footing of EGR temperature, constellation and force per unit area. 3.1 Classification based on temperature Hot EGR: Exhaust gas is re-circulated without being cooled which increases the intake charge temperature. Fully cooled EGR: The fumes gas is to the full cooled utilizing a water-cooled heat money changer before it is assorted with the intake charge. This may ensue in condensation of wet in the fumes gas, ensuing in H2O droplets which would do unwanted effects inside the engine cylinder. Partially Cooled EGR: In this method, the fumes is non wholly cooled to avoid the H2O droplets formation and therefore the temperature is kept merely above dew point temperature. 3.2 Classification based on constellation Long Route system ( LR ) : In an LR system the force per unit area bead across the air consumption and the stagnancy force per unit area in the exhaust way make the EGR possible. The fumes gas speed creates a little stagnancy force per unit area, which when combined with the low force per unit area after the consumption air, gives rise to a force per unit area difference to carry through EGR across the torque/speed scope of the engine. Short Route system ( SR ) : SR differs from LR in the method used to put up a positive force per unit area difference across the EGR circuit. The usage of variable nozzle turbine ( VNT ) is another manner of commanding the EGR rates. Most of the VNT systems have individual entryway, which reduces the efficiency of the system by exhaust pulse separation. 3.3 Classification based on force per unit area Two different paths, low-pressure and hard-hitting path systems may be used for EGR. Low force per unit area path system: The transition for EGR is provided from downstream of the turbine to the upstream side of the compressor. Using this method, EGR is possible up to a high burden part, with an obvious decrease in NOX. High compressor mercantile establishment temperature and intercooler clogging do act upon the lastingness. High force per unit area path system: The EGR is passed from upstream of the turbine to downstream of the compressor. In this method, despite possibility of EGR at high burden parts, the extra air ratio lessenings and the fuel ingestion increases drastically.

Top Interesting Persuasive Essay Topics for College Students Choices

Top Interesting Persuasive Essay Topics for College Students Choices Positive thinking makes life simpler and happier. Remember which you can make funny argumentative essays if you do a few things. Developing ideas have become the most important thing here. Second, talk what you shouldn't do instead of what has to be carried out. A Startling Fact about Interesting Persuasive Essay Topics for College Students Uncovered There are a couple of straightforward guidelines to follow to be able to be in a position to compose a decent persuasive essay. You still must make an outstanding bit of writing. Overall, you can observe that writing a persuasive essay isn't a brain surgery. Just stick to the guidelines stated above, and you're going to be well on your way to writing a decent persuasive essay. Consider what you know. Students often make the error of selecting issues it is not possible for them to discuss for a couple minutes. If You Read Nothing Else Today, Read This Repo rt on Interesting Persuasive Essay Topics for College Students Students have to compose essays at each degree of their academia. They are used to the fact that their professors give them the assignment's topic. If you discover that it's hard to pick a subject, get assistance from your teachers. Some teachers, but do not segregate the topics into the unique educational levels but assign all the funny persuasive essay topics to all and enable the students to compose the essays since they like. The thesis will provide you with a guideline on how best to go about with writing the essay. It will be simpler that you compose a superior persuasive essay if it's a subject in which you have knowledge. Selecting an excellent topic for your essay is among the most essential and frequently tricky parts for many students. There are several intriguing topics that could be become a persuasive essay if you take the opportunity to consider about doing it. Good persuasive essay topics need to be persuasive. What is an excellent case of a persuasive essay. What is it. Persuasive essays are a really good method to encourage the reader to check at a particular topic in a different light. Even the toughest speech is easily done, you merely should place an order with your requirements and following a quick time period, you will get just what you desire. Attempt to practice so you wonat have difficulties during the finished presentation. Well, first, you're want to find good persuasive speech topics. You ought to know that all stages of speech preparation are important, and not just just choosing the proper topic. You have to know all parts of financial topics after you choose them. Begin with general subjects that you are conversant with then narrow down to a particular topic. Choosing the topic for persuasive essays is among the most troublesome tasks which a lot of the students dread. Possessing very good research abilities and selecting a great topic is vital. The above-mentioned topic selection may give you a crystal clear comprehension of what things to write about. Sure, with this kind of an enormous selection of topics to select from, picking just one may be challenging. Still, figuring out the very best topic for your essay isn't your only concern for a student. The list you will discover here is not aiming high simply to persuade people who you're right. To defend your subject, you can recall the effect of overloaded schedule on college grades. There are varying views on whether or not a college education is necessary in order to have a thriving life. Describe the college you would really like to visit. College beauty contests shouldn't be encouraged. Other people believe that it improves creativity and productivity at work. There are those who do not support such decisions. Many people wind up covering the exact same tired topics they see in the media daily, only because they can't produce a better idea. The Basic Facts of Interesting Persuasive Essay Topics for College Students Remember your essay shouldn't be a string of jokes, it's a narrative it needs to have a start, middle and the end. An argumentative paper is part of the persuasion. Your thesis needs to be relevant so the report can use a structure that's flexible in order to fit in the shoes of the readers. The student should investigate a topic, evaluate evidence, collect, generate, and set a standpoint on this issue in a powerful and concise way. Top Choices of Interesting Persuasive Essay Topics for College Students Schools should not have anything to do with ads. Students need to be careful about posting on social networking. Every American should learn how to speak Spanish. He should learn to speak English.

Assisted Suicide And The Euthanasia Movement - 1273 Words

Assisted Suicide Imagine being in enough excruciating pain for a long enough time and deciding that even dying would be better. Assisted suicide is affecting more people around the world every day; either under agreeable or disagreeable terms, depending on each person’s opinion. What is assisted suicide and why is controversy over this topic still here after at least 1,500 years of existence (A Merciful End: The Euthanasia Movement in Modern America)? There are many factors to consider when one wants to figure out the side of this global controversy they want to belong to. Some of these include financial demands, different types of assisted suicide, general suicidal rates (in areas where it is already legalized), demographic facts, and its history. Assisted suicide has produced a series of different outcomes within society: the raising of suicidal rates, arguing over the topic, and the increasing of its popularity within the world. The term â€Å"assisted suicide† is qu ite self-explanatory in its definition: the suicide of a patient suffering from an incurable disease, effected by the taking of lethal drugs provided by a doctor. Assisted suicide, in the areas that have legalized it, usually has to involve a request to the physician for a medication-induced death. In some places, people are able to choose to die before illness takes control. This method has existed for many years and has not always required a physician’s approval. 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