...Write a critical analysis of a quantitative study that demonstrates comprehension of the research study conducted. Each study analysis will be 750-1,000 words and submitted in one document. Questions under each heading should be addressed as a narrative, in the structure of a formal paper. Include the following: I. An introduction to the article. II. Protection of human participants, including: * Identify the benefits and risks of participation addressed by the authors. Were there benefits or risks the authors do not identify? * Was informed consent obtained from the subjects or participants? * Did it seem that the subjects participated voluntarily in the study? * Was institutional review board approval obtained from the agency in which the study was conducted? 1. Assessing study tools. 2. Addressing ethical issues. III. Data collection methods, their critique, potential biases and ethical issues thereof. * Are the major variables (independent and dependent variables) identified and defined? What were these variables? * How were data collected in this study? * What rationale did the author provide for using this data collection method? * Identify the time period for data collection of the study. * Describe the sequence of data collection events for a participant. IV. Problem statement: 1. Problem statement is clearly stated. 2. Provides justification for the study. 3. Topic is significant to nursing. 4....
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...ABSTRACT: This report explores critical discourse analysis as a theory in rhetoric discourse and speech act and pragmatics. The framework of analysis includes the mixture of my own ideas and theory of various experts such and Aristotle, Tuan Van Dijk, H.P Grice and Robert Dilts. As critical discourse analysis is a very flexible term of social linguistic study and it allows one to go with the own ideas, here I have chosen suitable analytical tool of experts to analyze the two different discourse, one is verbal discourse ( Tryst with Destiny) and second is written discourse ( Toyoda’s statement 2013) and at the end comparison of both discourse. Key words: critical discourse analysis, rhetoric discourse, speech act, pragmatics, social linguistic, tryst with destiny, Toyoda’s statement 2013. INTRODUCTION Critical discourse analysis (CDA) comprises three inter-related processes of analysis which are linked up with three inter-related dimensions of discourse. Three inter-related process of analysis. 1) Text analysis (description) 2) Processing analysis ( interpretation) 3) Social analysis ( explanation) Three inter-related dimensions of CDA. 1) Discourse structure (systematically and explicitly described structure at all level) 2) Social structure (in the context of society) 3) Cognitive structure ( mental cognitive interface) The three dimensions of CDA is coherently related with each other to make up a substantial discourse where mental cognitive...
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...podium. He had recently been “demoted” in his role at the parish, but no one would have expected the extent to which his bitter words would be revealed to the congregation. Father Stephen stood at the podium on the altar while giving his speech of resignation from the parish. It was clear that he was frustrated and annoyed at his recent demotion, and he portrayed this dissatisfaction through a harsh speech. The purpose of this essay is to examine the discourse of the priest’s speech. I will discuss its passionate nature and its brevity--how the speaker conceals information from the listeners and what this means. We will use this evidence to argue how silence demonstrates more power than the actual power the priest possesses. * 1 2 3 1 2 3 “Over the past 25 years of my Priestly ordination and service, I have never struggled with a departing message to the various communities and institutions I served as I did with this message, very short though it is. This is for two obvious reasons. First, because its nature and circumstances are uniquely different from when I would simply announce my transfer! Secondly, because I feel more for you, the good parishioners of St. Louis Parish, Batesville, than I feel...
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...____________________ 1 Objective of the report_____________________________________________________________________________________________ 1 Financial analysis _________________________________________________________________________________________ 2 Monopoly power ___________________________________________________________________________________________________ 2 Substitution effect & Reverse Bandwagon effect ________________________________________________________________ 2 Impact on share price _____________________________________________________________________________________________ 3 Manufacturing Process ___________________________________________________________________________________ 4 Risk management ________________________________________________________________________________________ 5 Hazzard Analysis & Critical Control Points _____________________________________________________________ 6 Overview ___________________________________________________________________________________________________________ 6 1. Analyze hazards ______________________________________________________________________________________________ 7 2. Identify critical control points ______________________________________________________________________________ 8 3. Establishing the limits for critical control points...
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...CAC/RCP 1-1969, Rev. 4-2003 - Annex Page 21 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION Annex to CAC/RCP 1-1969 (Rev. 4 - 2003) PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation.2 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. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The successful application of HACCP requires the full commitment and involvement...
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...Established Corrective Action to be taken when the Critical Limit has been Exceeded HHACCP1 HBH-1 2:00-300 MWF January 20, 2016 Submitted to: Ma’am Vivien E. Rios Submitted by: Group 5 Ronald H. Schmidt and Debby Newslow2 Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL. It indicates that a possible food safety hazard may have occurred and that unsafe product may have been produced. Thus, corrective actions must be immediate and must trigger an automatic review of the HACCP plan. Corrective actions and expected actions or outcomes, as defined by different agencies and organizations, are presented in Table 1. The HACCP team should routinely pay close attention to operational trends. This should include tracking the frequency of the process adjustments that are required when operating limits are exceeded. A pattern of exceeding operating limits on a regular basis could serve as a warning that a deviation may be imminent. I. Properties of Corrective Actions * Specific: Corrective actions are required for each affected CCP, and for each and every deviation at each CCP. * Immediate and comprehensive: The time for corrective action is dependent upon the monitoring frequency. All food products affected and produced within the monitoring time period must be brought under control. Holding and storage provisions for...
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...MANAGEMENT SYSTEM Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. You are required to integrate food safety into Environment, Health and Safety (EHS) management system. Please define the following: a. Correspondence or cross reference between food safety and EHS management system. ISO 22000, published on 1 September 2005, is a new International Standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems. Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. Many organizations that use ISO 22000 systems are now choosing to also implement ISO 14001 and OHSAS 18001 compliant systems due to factors such as demands of government regulations, customers, risk management, market requirements and corporate...
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...III. Production and Operations plan Product Design and/or Business model Key Networks -Goldsboro Commercial, Inc. (packaging) -Chocolate Lover, Inc. (chocolates) -Peotraco Industries (flour) -DW Plastic Corporation (straw) -Aquapure (water) -BRS Apartments (warehouse) -Food Bizz (stall) -SM Business Center (location) Key Partners -Emilisa Salih (General Manager) -Shepherd Busto (Operations Manager) -Kimberly Ragasa (Marketing Manager) -Charlene Sorilla (Finance and HR Manager) Key Activities -Supply the raw materials needed. -space for the further processing of raw materials (not included in stall process) -construction of the stall -stall location Key Resources - containers and foils -straws -chocolate bars -flour -water -warehouse -stall -location Value Propositions -Grab N Go snack - all-in-one -Low cost -snack food -new to the snack market, since it provides 3-in-1 snack meal. -innovative packaging -new to the customers but medium barriers to entry because of uncertainty of intellectual property (packaging based from another country) -Quality product making using technologies -Specially made for students. -Cold Drink but hot and freshly made churros, quick punch straw. Customer Relationship -friendly employees that can accommodate customers at any age. -Maintaining cleanliness in workplace -brand establishment Distribution Channels -Intramuros stall -Franchises (if any) -Schools (to be able to get in touch...
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...Running Head: QUALITY OF FOOD PACKAGING: ENHANCING HORMEL’S FRESH DELI PACKAGING METHODS Quality of Food Packaging: Enhancing Hormel’s Fresh Deli Packaging Methods Pierre A Daoud psdaoud@gmail.com 480-241-9480 Keller Graduate School of Management Author Note This project paper was prepared for GM 588, Section E, taught by Professor Russell Roberson, Ph. D. February 2012 The Hormel Foods Corporation, currently a Fortune 500 company, has a history of American authenticity. It all began when George Albert Hormel opened a butcher shop in Austin, MN back in 1887. The key historical points in time, as explained by About Hormel Foods (2012) are presented as follows: in 1891 George Hormel established the company as Geo A Hormel and Co in Austin, MN. In 1913 the company expanded to Chicago and then in 1916 to Dallas, and then to Atlanta in 1918. 1926 marked the development of the first canned ham. George’s son Jay became acting president and took over day-to-day operations in 1927 after his father had retired. In 1937 a new innovative product called Spam was introduced into the markets for the first time. In the 1970s and 1980s, manufacturing plants were growing rapidly. A new plant equivalent to 23 football fields opened its doors in 1982, this facility comprised state of the art technology in processing foods. An important marker was in 1986 when Geo A Hormel acquired...
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...Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation (Principle 1) (Principle 2) (Principle 3) (Principle 4) (Principle 5) (Principle 6) (Principle 7) Page 4 7 9 11 13 15 36 40 47 52 56 61 64 78 81 84 87 90 93 96 98 100 102 104 106 108 121 123 125 127 129 133 137 T: 04/ 2064220 - F: 04/ 2064264 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Page: 2 Food Control Section Public Health Department Dubai Municipality...
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...quantities. On the other hand, it leads to food poisoning especially for when consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing plants to ensure that pre-packaged food is developed in hygienic processes. HACCP strategy HACCP is a program that is widely used in enhancing food safety. It is a system that employs control of temperature at various critical control points. In this case, food is kept at a particular range of temperatures which are considered safe. HACCP is a system that ensures that handling and...
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...NAME SHIMPEKE COURSE FOOD SERVICE MANAGEMENT 1.Management cannot supervise effectively beyond a limited number of persons and determination of the appropriate number is difficult. Explain the factors involved in determining the proper number. (20 marks) The number of persons that management can effectively supervise and oversee in business is indeed one difficult to determine and there is no tangible, workable formula that cab be universally applied to arrive at the ideal figure. This is because there are a number of factors involved which vary across industry type, individuals, and so forth. (Urwick, L.E.1956) Span of control is a term in business management, usually in human resource management. Span of control refers to the number of subordinates who report directly to a given manager or supervisor; the more people under the control of one manager. (Koontz, H.1966) - the wider the span of control. Less means a narrower span of control. The factors affecting this aspect and that need to be considered before an ideal number is obtained are as follows: Geographical dispersion; the geographical dispersion is when the branches of a certain business are widely dispersed. Then the managers will find it difficult to supervise each of them, because the span of control will be smaller. (Koontz, H.1966) Capability of workers; the capability of workers is important is important in that if workers are highly capable, they do not require much supervision and can be left on their...
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...Review of Related Literature Hazard Analysis Critical Control Point System or HACCP is a system of food safety control based on a systematic approach to the identification and assessment of hazard associated with food operations and the definition of means for their control. As defined, because of its systematic approach it becomes increasingly essential as an effective means of ensuring food safety. In a study conducted by Bryan (1998), this systematic approach is regarded as proactive and trial and it aims to prevent problems. Further, the study showed that these can be achieved by responsive to address safety and quality control by integrating hygienic practice and start embracing HACCP principles as a primary means to achieve food safety and invest in plant sanitation and maintenance. In business according to Sheward (2006), the provision of safe food to airline passengers is a multi-billion dollar industry worldwide as recognized by the business sector worldwide in Food Safety in the business aviation environment. Moreover, in a separate study by the World Health Organization WHO (2007), HACCP has grown tremendously to become the accepted method for the safety assurance stemmed from the growing concern about food safety from consumers, health authorities, and food industry worldwide as regards to its application. Further, its importance in the prevention of food-borne diseases for over 20 years played and essential role in its developmental expansion by which the food...
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...2.0 : PROCESS FLOW CHART 3.0 : HAZARD ANALYSIS WORKSHEET 4.0 : HACCP SUMMARY PLAN 6.0 : SUMMARY OF PRE-REQUISITE PROGRAMMES 1.0 : SCOPE OF HACCP PLAN AND FOOD SAFETY OBJECTIVES Hazard Analysis and Critical Control Point (HACCP) is a science-based system that aims to prevent food safety problems from occurring rather than having to react to non-compliance of the finished product. The HACCP system accomplishes this by the identification of specific hazards and the implementation of control measures. An effective HACCP system should reduce the reliance on traditional end-product testing. The objective of this research is to explain the principles of HACCP as it applies from production and until to handling and processing of Surimi processing. In this research, the researcher only explain on how to use the seven principles of HACCP and offer suggestions as to the type of hazards that may occur in the Surimi product. The researched HACCP plan was documented and it has been simplified. This section demonstrates one format that may be considered in the development of an HACCP plan. From the research, the QL Marine Product Sdn Bhd has applied the seven HACCP principles which listed in table 1.0 below: Table 1.0: The seven HACCP principles applied. Principle 1Principle 2Principle 3Principle 4Principle 5Principle 6Principle 7 | Conduct a hazard analysis. Determine the critical control points (CCPs).Establish critical limits. Establish a system to monitor control...
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...labeling on food is to help keep consumers abreast of food borne illness and how to prepare food the proper way. These warning labels help many consumers change the way they handle food preparation at home to prevent making themselves ill. Five food borne illnesses are: • Unsafe food sources • Insufficient cooking times • Inaccurate temperatures for holding food. • Unclean equipment • Staffs personal cleanliness Kathy Kudler and her operations management team will need to decide on a food management safety system that will help them manage their food related risk. One-way Kudler can began to implement a safe food managing plan is to take a general assessment of food regulations set by the Hazard Analysis and Critical Control Point (HACCP) system. “Hazard Analysis and Critical Control Point (HACCP) system determines where contamination can happen during food production” (U.S. Department of Health and Human Services, 2006, P.11). Section 205.308 of the National Organic Program (Agricultural Marketing Service – National Organic Program, 2008), requires that organic food be produced, processed, certified, and labeled to meet...
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