Thursday, October 31, 2019

Middle east issue Essay Example | Topics and Well Written Essays - 500 words

Middle east issue - Essay Example er and later imperial dominions by Britain, USA, France, and former Soviet Union took roots during European colonial times even before the rise of Ottoman Empire when colonizers aimed both to impair the latter and gain possession of the lands under successful conquest (Shah). Moreover, the Westerners around this period were very critical at propagating not only their political but also religious influence, seizing every opportunity to banish Islam so that Middle Eastern subjects on conversion to Christianity would eventually accept fate of becoming colonial inhabitants. With the turn of history, the West to some extent was able to accomplish pursuit of its objectives and even made allies through certain Arab leaders whose notorious authorities came rather more dictatorial by nature. As they combined forces to settle disputes on whose side should yield or acquire the most reserves of oil from the rich targets, the common people among Arab nations had perceived other unpleasant attributes underlying the general motive. To them, based on austere encounters, the West had suppressed the concerns of multitude in Middle East so that any favor sought was achieved on their end at the expense of freedom, given over to corrupt leadership and manipulated regime. Furthermore, people of Middle East became consumed with anguish towards cultural stereotyping, racism, and especially the fact that their high respect for early civilizations, as in Mesopotamia, reared for them an unbreakable character as a whole in the light of religion, established principles, and or iginal ideologies which could also determine the measure of their commitment and regard for the roots of citizenship (Shah). Fighting more than the right to religious and philosophical preferences, some anti-West groups were compelled to employ armed terrorism, extremism, and Islamic militancies that secretly spread, operated under conspiracy to attack US and other connected oppositions with the most intelligently and

Tuesday, October 29, 2019

History of Medicine and Science Essay Example | Topics and Well Written Essays - 2000 words

History of Medicine and Science - Essay Example To this end, medieval scholars such as Thomas Aquinas supported Aristotle’s theory concerning the material world ( Gribbin, 47).The theory stated that the world was made up of four elements such as water, fire, air, and earth. Moreover, the medieval scholars used the theory of the four elements to formulate the principle alchemy. In this regard, they believed that the four elements formed part of the human body to create the four humours. These were blood, yellow bile, phlegm and black bile. Furthermore, medieval civilization believed in the philosophy of a Greek astronomer known as Ptolemy ( Gribbin, 104). In this regard, the Ptolemaic system espoused that the earth was placed at the centre of everything in the universe. However, following the advent of the scientific revolution, these medieval lines of thought were challenged by eminent intellectual leaders. Notable scholars in the scientific revolution included people such as Nicholas Copernicus (1473-1543). Evidently, Cope rnicus is credited with publishing â€Å"De Revolutionibus Orbium Coelestium† also known as â€Å"On the Revolutions of the Celestial Spheres† (Gribbin, 398). In this regard, Copernicus theorised that the Earth revolved annually, around through sun through its daily, rotational movements on its axis. This theory was a direct challenge on the long held theory that the Earth was situated centrally at the universe with all the planets, Sun and moon rotating around it. Galileo Galilee was another eminent Italian physicist, astronomer and philosopher associated with the scientific revolution (Gribbin, 298). To this end, he created a telescope which produced a magnification 30 greater than that seen by the natural eye. In this regard, he used the telescope to make numerous astronomical discoveries such as sunspots, valleys and mountains present on the moon’s surface, various phases evident on the Venus planet, and Planet Jupiter’s four greatest moons. To this e nd, he published the â€Å"Dialogues on the Two Chief Systems of the World.† Sir Isaac Newton was another great scientist of the scientific revolution engaged in the field of physics and mathematics. He is credited with publishing the â€Å"Philosophiae Naturalis Principia Mathematica† also known as the Mathematical Principles of Natural Philosophy† ( Gribbin, 476). Evidently, his findings exhibited how the gravity as a universal force was acting on all the objects within the universe. The scientific revolution scholars faced several obstacles that slowed down the progress of the scientific revolution. For example, Nicholas Copernicus was first afraid to publish his works â€Å"Concerning the Revolutions of the Celestial Spheres.† Evidently, he was frightened at the possibility of provoking the theological views of the Church pertaining to the Church. On the other hand, Galileo’s work on the ‘Dialogues on the Two Chief Systems of the Worldâ₠¬â„¢ was challenged by the Church. It contributed to Galileo being placed under house arrest. 2) Explain the Scientific Method. Who were the pioneer thinkers who developed it in the 17th-18th centuries? Why was it a central concept in the growth

Sunday, October 27, 2019

Introduction To Safety And Hygiene Environmental Sciences Essay

Introduction To Safety And Hygiene Environmental Sciences Essay Nowdays, requested for food safety facility is increasingly demanding in hospitality line. The food safety facility is availability of safe food improves the health of people and is also important basic for human right. Every day people will get ill from the they eat when prepare the food or cooking without contain a good food safety facility. Normally, people get ill or food poison is because the microorganisms including baterial, viruses and moulds in the food, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. Contamination is the undesired presence of harmful microorganisms or substances in food. Food can be contaminated by unhygienic practices in storage, handling and preparation, and may compromise food safety and palatability, example have a good safety facility for the user. If microorganisms are allowed to multiply, this will have the potential to cause disease if the food is eaten. So, people must understanding and knowledge about the food safety facility to concerned the health risks, for example, need to meet the increasing demands for hygiene requirements and scale for the facility. This is a significant public health burden that can be largely preventable. Not only for our healthy, food safe facility also give due emphasis to good hygienic practices to prevent and control foodborne diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. As per organization, there is also considerable variation in expertise and resource between the different agencies, and a conflict between the need to protect public health and obligations to facilitate trade or develop an industry or business sector. You need to be aware of these potential difficulties with the food control system. This session will introduce the principles of food safety facility and consist about of floor, temperature, restrooms, ventilation, lighting, personal hygienic, cooking, keep food, waste disposal and equipment. Also learn about food control, food inspection and supportive enforcement measures that can contribute to food hygiene and safety of facility. MAIN BODY Floor About the flooring, as hospitality need to provide a hygienic flooring. The purpose of the hygienic flooring is to provide a healthy and environmentally friendly flooring choice for those who use it. Usually this type of flooring, helps resist mold and bacteria, but also reduces the amount of allergens can build, create better air quality. Others, the flooring must be clearning by daily with chemicals to reduce bacterial on the floor and require a smooth surface easy to clean up. Temperature As temperature, to ensure that the time effective temperature control is critical to the safety and suitability of food. Such control, including the received time and temperature for the process cooking, cooling, storage, packing, distribution, food service reached. Normally, a room as like kitchen must be always maintan the temperature become moderate. Wherever cooking is open with fire shall be provide the equipment like chimney, exhaust fan or ventilation to reducing smoke and steam, also can reduce the high temperature of the room. Lighting Adequate natural or artificial lighting should be provided to the food establishment, to commitment operate in a hygienic manner. Lighting must place appropriate protection, in order to ensure that the food is not damaged by pollution. Ventilation Ventilation is more important of the food safety facility it can process change or replace of any space in the indoor air quality, such like temperature control, supplemental oxygen, moisture, odor, smoke, heat, dust and air in the bacterial. Others, ventilation also can reduce activity of bacterial and also can obtain a protective effect like reduce food contamination by bacterial. So, all regarding of food safety ventilation shall be designed and constructed so that air can maintain circulation and air does not contaminate or affect the food. Restroom For the restroom shall be separate from the food processing and service areas, which may not be a direct result of the food production, service and storage areas. In restroom must have implemented a system for keeping records of all action taken to address identified risk factors for food-borne disease. These records should be preserved for the establishment and in the inspection process. Equipment As equipment must provide a display board mentioning dos donts for the workers should be put up inside a prominent place in the premise in English or in local language for everyones understanding. Display board also to ensure user have follow the instruction and understand how to use the equipment. As food safe facility, the owner must give training for the user to understanding the dangers from work equipment and how to handing the equipment like electrical equipment, fire prevention and other regarding for equipment. When the food process they will get injured any time if user use the equipment without any traning. Others, the equipment shall be have monthly inspection to ensure all the facility can be use without any damage, in addition it can extend life of the equipment. When need easily to maintanance and cleaning function as per its intended use, the eqiupment shall be such located, designed and fabricated, its also can facilitates a good hygiene practices inside the premise including monitoring and audit. Washing of Raw Materials The washed raw food, adequate facilities should be provided. All basins or other Facilities, used for washing food items must have sufficient heat and cold water supply. The water should be at least in the essence of drinking water. These facilities must be kept clean, Necessary to be disinfected. Used for washing a raw material of food flume should be maintained alone should not be used for washing dishes, or for any other purpose. Personal Facilities Personal facilities should include appropriate means appropriate washing and drying of hands before touching food materials including washbasins and supply hot water and separate lavatories of appropriate hygienic design. These facilities should be appropriate to the position, so that they do not open directly into the food processing, handling, or storage areas. Before user begin to perpare any food, make sure that user are using the utensils is clean. Clean worktops thoroughly and wash utensils with washing-up liquid and hot water, or use a dishwasher if user have one. Make sure user clean up any spilt food straight away. They should be made aware of the cleanliness requirement while handling food, if food processing without handled properly people fall ill and many died as a result of eating unsafe food. Storage of Food Proper storage of food reduces the risk of food poisoning. A well-stocked kitchen can be a lifesaver when it comes to pulling quick meals together and keeping our food intake healthy. To ensure your food is safe to eat, however, it is important to take proper care with how your food is stored. As storage of food has beware of the temperature danger zone because food poisoning bacterial grow and multiply fastest in the temperature danger zone between 5 C and 60 C. It is important to keep high-risk food out of this temperature zone. Other, some foods need to kept in the fridge to help stop baterial growing and the time limits for frozen foods are to maintain flavor and texture. It is also still safe to eat frozen foods that have been stored longer, example the storage of foods in fridge, meat, fish, fruit, and etc. CONCLUSION In conclusion, food safe facility is not just about maintaining a clean working environment, and non compliances can occur in any stage during the food handling process from receiving, storing, cooking, cooling and reheating, or serving. As a food safety the owner of restaurant or regarding the food processing shall be ensure a food-safe facility are in control and reduce the hazard of food poison. The food needs assessments were carried out in a professional way. A owner of restaurant they must give training and fully understanding the types of food and the conditions to prevent the growth of bacteria which can cause food poisoning for any employer and employee. In additional, provided the procedure and guideline for all restaurant to ensure food processing can provide the healthy food to the people and also provided the standard facility. So make sure all user implement adequate training, safety facility and monitoring procedures to keep working environment as safe as possible. BIBLIOGRAPHY Anonymous, 6th January 2012, Socia, viewed on 6th July 2012, http://www.fssai.gov.in/Portals/0/Training_Manual/Volume%20III-%20Food%20Regulatory%20Enforcement%20and%20complience%20through%20Inspection.pdf Food Safety http://www.bupa.co.uk/individuals/health-information/directory/f/food-hygiene#textBlock254403 http://www.virtual-college.co.uk/products/food-hygiene-catering.aspx http://switchboard.nrdc.org/blogs/ahershkowitz/how_to_manage_food_waste.html http://extension.psu.edu/food-safety http://www.foodsafety.com/ http://www.sfdph.org/dph/eh/Food/default.asp http://www.centerforfoodsafety.org/ INTRODUCTION The concept of HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. It is a HACCP which for focuses on keeping food in proper time and temperature zones and free of contamination, indentifies and controls potential problems in food handling before they can occur, evaluates and monitors each step in the entire food preparation process, works daily to provide feedback and eliminates or reduces risk of food borne illness. The HACCP is used for control risk and the hazard of food is biological, chemical, physical and allergenic. Biological is refer to organisms or organic matters produced by these organisms that are harmful to human healthy. These are include viruses, parasites, bacterial, fungi and protein. The harmful effects posed to human healthy by these biological hazards are mainly of three types infections, allergy and poisoning. A chemical hazard is any substance that can cause harm, primarily to people. Chemicals of all kinds are stored in our homes and can result in serious injuries if not properly handled. The Physical hazards are those substances which threaten a person physical safety. The most common types of physical hazards are raw ingredients, food packinging, building and equipment such as flahing paint, food handlers and the pets. As allergenic is a human immune system response to certain food. An allergenic reaction is triggered by a protein contained in a food. The type of food allergenic included milk, eggs, penuts, and fish. Allergenic symptoms are wheezing or breathing problems, stomach cramps, vomiting, diarrhea, hives, rashes or sickness. To successfully carry out HACCP, food service operations will need to personalized HACCP plan. The plan is built a round 7 principles. This chapter will presents an introduction and overview of the 7 principles of HACCP. MAIN BODY Principle 1 Conduct a hazard analysis As food safety hazard is any biological, chemical or physical properties may result in food for human consumption is unsafe. The analyze hazards to identify any hazardous biological, chemical, or physical property in raw materials and processing steps, and assessment of their tune, and may lead to the consumption of food insecurity. All possible food safety hazards that could cause a product to be unsafe for consumption, and the measures that can be taken to control those hazards. For example, at the food processing step of the cooking, one of the identified hazards due to insufficient cooking time or temperature of the survival of pathogens. In additional, hazard got 7 step of analysis is hazards, risk, flow of food, type of customers, type of food, suppliers, the size type of operation. Principle 2 Determine the Critical Control Points (CCPs) A CCP is a critical control point. It is a practice, preparation step, or procedure where a preventive measure or control can be applied. A CCP would prevented, eliminated, or reduced to an acceptable level. For example, a chicken arrives with salmonella. Cooking the chicken to an internal temperature of 170 F is a measured CCP and control measures are necessary to deal with the hazard of pathogens surviving the cooking process. Other is focus on time temperature and need to provide standard operating procedures (SOP). Principle 3 Establish critical limits The limit of the critical control point is to distinguish between acceptable and unacceptable standards. Its maximum or minimum value, must be controlled at a critical control point to prevent, eliminate or reduce to an acceptable level of food safety hazards identified physical, biological or chemical hazards. For example, critical limits including products for cooking stage a lot of time and temperature. In addition shall be provide a food thermometer, tech employee or employer how to use them correctly and to ensure that employee use them on a regular basis. Principle 4 Establish a system to moniter control of the CCP Monitering is a planned sequence of observations or measurement to assess whether under the control of the critical control point to produce an accurate record for future use verification. Monitoring HACCP system is very important. If have lost control of the trend, therefore, it can take action to regain control of the process before more than the limit, the monitor can warn the plant. For example, monitoring critical control points in cooking procedures, including internal temperature with a special thermometer. Other, employees must be involved in the process and understand the critical control point. Record temperatures, cold, hot, cooking, chilling at each stage. Principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control These monitoring establishing a critical limit deviation the action to be taken. The final rule requires a plants HACCP plan to determine the corrective measures to be taken and if user do not meet a critical limit. The purpose of the corrective action is to ensure that the deviation is not harmful to health or otherwise adulterated products into the commercial. For example, if the internal temperature did not reach the required corrective action would require that the product is further cooking. The cooking temperature can not be achieved, alternative corrective measures will be required to be held and destruction. Other is employees must be involved in the process and understand. Principle 6 Establish procedures for verification to confirm that the HACCP system is working effectively Validation is the application of methods, procedures, testing, sampling and evaluation of monitoring, to determine whether the control measures of the critical control points being or has been run as expected. Verification activities to ensure that the companys written HACCP plan monitoring and corrective action. Verify some examples at specified time interval the direct observation of the process of monitoring activities and corrective action monitoring instrument calibration. Other is keep record to prove the system is working effectively. Principle 7 Establish documentation concerning all procedures and records appropriate to these principles and their application HACCP process and monitoring results to establish a record for keeping system file. This can be any simple and fast system such as the printing of the temperature from which critical control point, employees can record your own standards compliant. For example, employees of the plant is responsible for monitoring the cooking critical control points to complete the record sheet of cooking. This table includes the date, start and the end time temperature and the signture of the employee. If deviations occur in the production process responsible for the details of the plant employees deviation logbook records. CONCLUSION Hazard Analysis and Critical Control Point (HACCP) system is a way to keep food safe because it is through the mobile catering servise processes. It is based on the concept of preventing foodborne disease and to ensure safe food. HACCP plan is a particular food servise the development of a written document food safety procedures to be followed. Also HACCP system must be kept up to date, make revisions when changes occur. A change may be needed when recipes, suppliers, storage, preparation, or equipment changes, or when corrective actions are not working and employees need continuous training. Developed using the seven principles of HACCP plan and specific menu, facilities and equipment for the food service process, For a specific food on the menu, it describes the food safety program appropriate food processing and how the procedure will be monitored and recorded.

Friday, October 25, 2019

My Philosophy on Education Essay example -- Teaching Philosophy Educat

My Philosophy on Education My philosophy on education is based on the concept of sharing. Obviously, the most common form of sharing in education is the sharing of knowledge that occurs between a teacher and her students. Although I feel that this type of sharing is crucial, there are many other forms of sharing in education that I value extremely. The sharing of ideas amongst students is another necessary form of sharing in the area of education. I have seen firsthand how effective students teaching students can be. When an educator uses this type of sharing as a way of enforcing a lesson, she is making the process of learning much easier and more powerful. In addition, some students who have difficulty comprehending a teacher’s lesson may understand a fellow student’s slightly different approach to a concept. Another aspect of sharing that I personally find difficult is the sharing of time. It is clear that a teacher must devote hours inside and outside the classroom to be an excellent educator. On the other hand, students must also give an impresive amount of time to fully participate in the education experience. Parents also fit into this area of sharing, most children need parental attention in order to grow and develop properly. I find it incredibly frustrating when I hear about parents who are too busy with work and other activities to spend quality time with their children, but when their child starts to do poorly in school they immediately start blaming othe...

Thursday, October 24, 2019

Eric Bentley’s Criticism of Krogstad’s Character in a Doll’s House

When Eric Bentley wrote in â€Å"Ibsen, Pro and Con† that Krogstad was â€Å"a mere pawn of the plot. † adding that â€Å"When convenient to Ibsen, he is a blackmailer. When inconvenient, he is converted,† I believe he had entirely missed the point of his character in A Doll House. Krogstad’s characterization is a flagship example of the way Henrik Ibsen wrote all the characters in the play: representations of man’s true multi ­faceted nature. On the surface the reader makes quick judgement about the content of the roles’ characters; Nora, ditzy; Torvald, loving; Linde, reliable; and Krogstad, evil. It is not merely a convenience to the plot when Krogstad’s true nature is revealed, but the first obvious example of Ibsen’s desire to show the reader that not everyone is simply a one ­layered individual, and not everyone is just as they seem. When the reader realizes that the source of Krogstad’s misdeeds lies in result of his troubled past and love for Mrs. Linde in Act 3 when he says, â€Å"When I lost you, it was as if all the solid ground kage,† readers no longer view him as the villain they saw before. By the end of the novel Nora â€Å"believe[s] that first and foremost [she is] an individual, just as [Torvald is]† and â€Å"stands alone† rather than beneath Torvald’s thumb. Torvald, himself, is no longer the perfect husband and morally upright, but more like Nora’s original characterization with a desperation for a perfect doll house. Mrs. Linde who seemed independent and well ­off living for herself at the beginning of play reveals her want to be a mother and care for others again by the end. went from under my feet. Look at me now—I am a shipwrecked man clinging to a bit of wreck. Ibsen’s Krogstad is no more a flip ­flop of characterization than any other character in the play, but this flop is not just a simple plot device. The revelation of the changes in all the roles are not actually changes at all, they are simply the reveal of the multiple layers to each of them.

Wednesday, October 23, 2019

Theoretical Perspectives on the Family

Theoretical Perspectives on the Family †¢Way of viewing reality †¢Identify why family patterns and practices are the way they are 1)Family Ecology †¢How family is influenced by the society around it †¢Family choices/lives affected by economy, education, religion and other cultural institutions †¢Ex: Great Depression – economically, people can’t afford children even if they wanted more kids 2)Family Development †¢How family changes over time †¢Family Life Cycle: Addition/subtraction of members (death in a family, moving out) oVarious stages children go through (children start school, go to high school, then college, then marriage) oChanges in family connections with other social institutions (retirement, or getting fired) †¢Developmental Tasks must be mastered in order to transition to the next †¢Role Sequencing – major transitions to adulthood †¢Normative Order Hypothesis – work-marriage-parenthood sequence is vest for mental health and happiness )Structure Functional Theory †¢Functions performed by the family as a social institution 1)Raise child responsibly 2)Economical support 3)Emotional support †¢Roles patterned by beliefs, values, attitudes, norms – serve as essential social functions that enables society to survive 4) Interactionist Perspective †¢Interactions within family members †¢Do they communicate effectively? †¢If they don’t = doesn’t allow for unique qualities to develop †¢MAJOR CONCEPTS: oSelf-concept – feelings people have about themselves Concepts of identity – sense of uniqueness , â€Å"the self is developed initially in a family setting† oRole taking – expected behavior for each family member (associated with a social position) – Children learn appropriate behavior roles that they may play in adulthood through watching their parents, siblings assume that role – INTERNALIZED AND INCORPORATED TO SELF 5) Exchange Theory †¢Exchange of resources that affect formation, continuation, nature of a relationship †¢Rewards vs. Cost – shapes power and influence in the family and commitment to the relationship †¢Should exchange resources outside the group. If not, develops materialism (dependence) instead of independence †¢Relationships based on exchanges that are equal or equitable (fair, if not equal) thrive †¢Whereas, those in w/c the exchange balance feels consistently one sided are more likely to be unhappy †¢Principle of Least Interest – partner w/ less commitment to the relationship is the one who has more power including the power to exploit the other †¢Person who maintain dominance – people who are willing to break-up/refuse to be the first to make up ) Family Systems †¢Use family as a whole more than the sum of its parts (members) †¢Ã¢â‚¬Å"Everybody knows what they need to do to make this work† – weakness: no room for change †¢A family functions regularly in a certain way; emotional expression and behavior of family tend to p ersist 7) Conflict and Feminist Perspective †¢Central Issue – feminist – gender issues specific to women †¢Because woman brings attention w/ woman duties -> it conflicts -> â€Å"Doesn’t mean because I’m a woman, I should be the one cooking. †¢Woman dispels tradition – conflict happens w/in the family †¢And/or woman is not getting to do traditional duties and causes conflict (Traditional homemaker wife now is going to work) 8) Biosocial Perspective (Charles Darwin) †¢Depending how you’re raised is how you survive †¢Individual Gene – determines if family is successful †¢Ã¢â‚¬Å"You’re just like your father. †