CookSafe Food Safety Management Audit

CookSafe Food Safety Management Audit Introduction to HACCP Principles and CookSafe Food Safety Management System HACCP Principles Hazard Analysis Critical Control Point (HACCP) is defined as a system concerned with food safety management (Eves Dervisi 2005). According to Riswadkar (2000), the system’s major focus is identification and prevention of hazards likely to cause food borne illnesses (FBI).Advertising We will write a custom case study sample on CookSafe Food Safety Management Audit specifically for you for only $16.05 $11/page Learn More HACCP is used to overcome the shortcomings associated with manufacturing processes with regards to food items. The system also involves of random sampling of various food products to enhance safety. Bolton, Meally, Blair, McDowell and Cowan (2008) are of the opinion that HACCP ensures quality and safety are integrated into every step of the food production process. The system encompasses specifications of the product formulation and distributio n. Consequently, safety is ensured even in cases where potential consumers misuse or abuse the food product. According to Buchanan (1990), HACCP was developed in the 1960s. Over the years, it has emerged as a major approach in securing and enhancing the safety of food products supplied in the market (Buchanan 1990). The popularity of the system emanates from its preventive approach to food safety. To this end, the system indentifies, evaluates, and controls hazards that are associated with food safety. CookSafe CookSafe, on the other hand, refers to a guidance manual for caterers. It was developed by the Food Standards Agency Scotland (Food Standards Agency [FSA] 2004). The manual provides information on the various types of food businesses.Advertising Looking for case study on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The HACCP working group of the Scottish Food Enforcement Liaison Committee (SFELC) was a lso involved in its formulation (FSA 2004). The caterers’ guidance manual is designed to help catering businesses understand and implement HACCP based systems. It is noted that the manual categorises hazards into chemicals, micro-biologicals, and physicals (Bolton et al. 2008). Hazard is considered as anything that may harm individuals who consume the supplied food products. CookSafe adopts the HACCP approach in managing food quality and safety. It requires all caterers to conduct hazard analysis in their food businesses (FSA 2004). The analysis takes place where caterers identify the various hazards associated with each process and step in their business. Consequently, anything that can go wrong in the business is highlighted and measures to control or prevent the hazard implemented (Bryan 1999). According to Riswadkar (2000), the risk management philosophy adopted by HACCP is very basic. The system is used to highlight the critical risk areas. The identification helps the f irm to focus on these hazards. As a result, risk management efforts are maximised in the process. In light of this, HACCP provides a very systematic approach to food safety management. Outline of the Audit Report The following report provides a HACCP and CookSafe audit analysis. The report critically reviews the various aspects of these systems that are essential in food safety management. The approach adopted in this review demonstrates the effectiveness of food safety management using HACCP.Advertising We will write a custom case study sample on CookSafe Food Safety Management Audit specifically for you for only $16.05 $11/page Learn More The report highlights some of the difficulties related to the application of CookSafe in small and large catering firms. The HACCP based audit investigates the various aspects of the system. In addition, the report explores the effectiveness of HACCP application in the CookSafe program. The audit also highlights some of the major problems hindering the application and effectiveness of the CookSafe system. Key Aspects of HACCP Audit According to Ehiri, Morris, and McEwen (1995), the desire to promote food safety has made HACCP a necessity for the food processors. HACCP has emerged as the preferred mode of achieving total quality management in the industry. As such, the need for HACCP audit in this industry is made apparent. Many food regulation agencies, such as FDA, have incorporated this system into their programs. For instance, FDA made HACCP part of its audit program in its 1999 Food Code (Riswadkar 2000). At the heart of most food safety management programs today is HACCP. Auditing the effectiveness of the system in various food safety management programs involves analysing several aspects related to the same (Eves Dervisi 2005). The aspects are apparent from the process approach adopted by HACCP. Riswadkar (2000) advances seven principles associated with the implementation of the HACCP model. The first principle involves conducting hazard analysis and risk assessment. It is noted that this is the most important principle of this system. Effective food safety controls rely on the proper identification and assessment of risks. The first principle entails a very involving and engaging process.Advertising Looking for case study on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The reason is that all the potential hazards must be identified. Failure to highlight these items can result in unacceptable risks. The risks may manifest themselves in spite of the implementation of the correct control and monitoring systems. As such, this principle is very essential in enhancing the effectiveness of HACCP. The second aspect of HACCP entails identifying critical control points (CCPs) in food preparation (Gilling, Taylor, Kane Taylor 2001). It is a fact that many aspects of the food processing system are considered as control points. However, only very few of them qualify as CCPs. CCPs refer to controllable points in a given process. Failure to control these elements may result in unacceptable risks (Gilling et al. 2001). CCPs refer to those points, procedures, and steps in the food production process where safety and hazard can be controlled. The various hazards can also be prevented, reduced, and eliminated at such stages. Most of the control points are defined i n relation to consumer protection. However, other steps beyond this basic protection can be identified and dealt with. The third principle of HACCP entails establishing critical boundaries, specifications, and limits for each of the CCPs (Gilling et al. 2001). The system requires the establishment of critical limits for each of these points. The limits ensure that the system controls the identified hazards effectively. They also act as safety margins for each of the CCPs, enhancing the control and prevention of the identified hazard in the process (Riswadkar 2000). Establishing the procedures needed to monitor the CCPs constitutes the fourth principle of HACCP (Riswadkar 2000). Monitoring and review entails a planned set of activities. It involves conducting tests and carrying out observations. The aim is to ensure that the CCPs are regulated. The principle ensures that the various aspects of monitoring are mapped out. The fifth HACCP principle entails the establishment of correctiv e action protocols for each of the CCPs (Gilling et al. 2001). It helps in making corrections in case the monitoring aspect indicates any deviations exceeding critical safety margins. Riswadkar (2000) provides a working definition of critical deviations. Riswadkar views them as deficiencies that may lead to unacceptable risks with regards to health of the consumer. Such deficiencies need to be addressed immediately. Establishment of procedures for recordkeeping constitutes the last aspect of HACCP system (Eves Dervisi 2005). Maintenance of records is very essential to the system. The records encompass all the other aspects of HACCP, including critical control points and safety limits. Corrective actions, hazard analysis, and verification activities constitute the other components of the HACCP system. The current comprehensive HACCP audit will take into account all these elements of the system. Evaluation of the key aspects will determine the efficiency of HACCP implementation in a given food safety management system. The presence of all these elements should be highlighted in the CookSafe program. According to Taylor (2001), an effective and efficient HACCP program involves a systematic approach to the issues associated with food safety management. Effectiveness of HACCP is also reflected in the risk management philosophy of the system. The philosophy puts emphasis on the reduction of potential hazards, most of which are inherent in food safety (Eves Dervisi 2005). The strategy enables food processing firms to direct their resources towards the prevention and mitigation of threats to food safety. HACCP EC 852/2004 Regulation on Foodstuffs Hygiene The suitability of HACCP in food safety management is made apparent in the wide scope of the system. The effectiveness of this approach is enhanced by various regulations. One of them is the HACCP EC 852/2004 Regulation on Foodstuffs Hygiene. Caterers and other food producers have are legally obliged to provide safe products to the consumers (Regulation (EC) no. 852/2004 of the European parliament and of the council [Regulation 852/2004] 2004). The regulations seek to modernise, consolidate, and simplify legislations on food hygiene in the European Union. In addition, HACCP EC 852/2004 regulation focuses on controlling the various public health protection systems. The regulation clarifies the primary responsibilities of food business operators, ensuring that they conduct their activities safely. Generally, regulation 852/2004 stipulates what is expected from food business operators. The regulation applies to all categories of operators, including those at the primary production level (Seward 2000). However, it is important to note that the needs of the primary producers are different from the expectations of other food operators. All food business operators are required to maintain and implement a HACCP based system (Regulation 852/2004 2004). In addition, the HACCP principles must be implemen ted. The implementation takes into consideration the flexibility of individual cases. The regulation explores flexibility levels, which simplifies HACCP’s implementation requirements for small businesses. How CookSafe Works As already indicated, this system is important in the food industry. A number of adjustments were made on food regulations in 2006. Under the new rules, entrepreneurs operating in this industry were expected to implement safety management protocols in accordance with the HACCP system. The Food Standards Agency Scotland sought the assistance of HACCP working group (the Scottish Food Enforcement Liaison Committee [SFELC]) to undertake these changes (FSA 2004). SFELC developed a guidance manual for the caterers, drawing from the perspectives of various experts in the food industry. The outcome of the taskforce was the manual referred to as CookSafe (FSA 2004). The caterers benefit from the new guidebook by following the instructions provided. They are capable of developing HACCP based approach to meet their business needs. CookSafe program consists of five phases. They include the introduction phase, the flow diagram section, and the HACCP charts part. The others include the house rules and the records sections (FSA 2004). Based on the program, it is apparent that the various aspects of HACCP system are addressed in CookSafe. The introduction phase provides caterers with guidelines on the various HACCP terms used in CookSafe food safety management program (Taylor 2001). The flow diagram section provides templates to help operators customise their business operations. The HACCP charts section outlines the steps to be followed in the business process (Eves Dervisi 2005). The section also highlights what may go wrong. In addition, it provides solutions to the problems. The section provides guidelines and examples that caterers can adapt in their business. The house rules section of CookSafe program assists caterers to develop their own bu siness regulations. The aim is to enhance the safety of their day-to-day operations (Seward 2000). The section ensures that safety practices are incorporated into the food production processes. The records part provides caterers with guidelines on the template used to link the sections constituting the entire CookSafe food safety management program (Taylor 2001). CookSafe provides caterers with a framework to fully implement HCCP in food production activities. The program can also be utilised to enhance good business practices in an already existing system. Ultimately, CookSafe addresses the issue of food safety management by caterers in general. The system is tailored to suit the needs of most catering businesses. However, the caterers are required to adapt their business records and rules to suit their business operations. The system manifests this strength by providing guidelines, a template, and recommendations for every step followed in the implementation (Tsarouhas 2012). Cook Safe food safety management program is based on the best available information. Verification and Validation of CookSafe System Elements Verification of the various CookSafe system elements constitutes a very essential aspect of the program. The process involves performing an overview analysis of the entire HACCP system (FSA 2005). Verification also includes establishing the effectiveness of the procedures followed in controlling hazards and their applications in operations. Major components of the CookSafe system facilitating the verification and validation of the elements involve documentation and the action plan (FSA 2004). Documentation ensures that the records of the steps comprising the system implementation are documented. Record keeping facilitates tracking of the system implementation process. According to FSA (2004), the action plan in CookSafe system records the progress made in the implementation of the five phases. The action plan refers to a documented record listing th e completed actions in relation to system implementation (Tsarouhas 2012). It is maintained by the person utilising the manual. The plan is used to devise a HACCP compliant food safety management system. Documentation provides the mechanism used to ensure that the elements of the CookSafe system work effectively (Pierson Corlett 1992). It details the primary intentions and the achievements made in the various sections of system implementation. If some elements exhibit shortcomings, a review is conducted and a different approach adopted. Some examples of verification elements in CookSafe system include checking for consistency in the application of control measures at CCPs (Taylor 2001). Monitoring the records for consistency and accuracy is another instance of verification in the system. Conducting CookSafe Food Safety Management System Audit According to Grujic, Keran, Vujadinovic, and Perusic (2012), employees are an important element in any HACCP system in facilities dealing wit h food production. The members of staff make up the primary force that audits the implementation and outcomes of CookSafe system. Business operators can perform the audit function, although they might favour the firm and produce biased results (Seward 2000). Grujic et al. (2012) are of the opinion that employees need motivation. Incentives facilitate compliance with the regulations, especially in relation to food safety and hygiene. In addition, providing practical and ongoing training to the staff involved in handling food is very important. The training should enhance their industrial skills and add to the general information available to the system. According to Pun and Bhairo-Beekhoo (2008), employees need enhanced knowledge on product safety, expertise, hygiene, and HACCP. Several authors have investigated the need for training in enhancing employees’ knowledge on food safety (Holford 2010). Training the employees is a strategy used to improve food safety and the overall human health. Holford (2010) argues that prerequisite training is inevitable in the successful implementation of HACCP system in the catering industry. Prerequisite activities are important in the industry, including in the implementation of HACCP CookSafe food safety management system. Other activities include health insurance, hygiene practices, pest control, and competent manufacturing practices (Kane 2011). Equipping employees in the catering sector with the relevant knowledge and skills on CookSafe food security management supports the success of the system. In addition, employees conduct excellent audit on the entire process. External auditors, such as officials from the Food Standards Agency, can also audit the process. Auditing the Food Businesses There are numerous aspects of auditing, especially in the food industry. External auditors uphold the effectiveness of the whole review process. They must be authorised and knowledgeable about the standards in the industry. As suc h, auditing the effectiveness of the CookSafe food safety management system is a major undertaking. According to Paniscello, Quantick and Knowles (1999), the frequency of auditing CookSafe food safety management system is informed by various factors. For instance, determining the CCPs in the flow chart section is subject to debate. Such factors as sanitation and location are, however, under the control of fixed guidelines (McSwane Linton 2000). In light of this, the audit process should be carried out regularly. For instance, it can be carried out on a monthly basis. The audit process must be guided by a checklist. The CookSafe system manual condenses the implementation process into five major sections (FSA 2004). Consequently, the audit checklist must highlight the achievements made in the various sections. For instance, the checklist can address such issues as the relationship between house rules and temperature control, personal hygiene, training, and cleaning (Mitchell, Fraser Bearon 2007). Other aspects that can be addressed include available hazards and risks, as well as the control measures can put in place. The checklist can highlight sub-sections on effective manufacturing processes and work flow in food processing. According to Pierson and Corlett (1992), there are various methods of collecting and reporting auditing data. Data collection should begin with the documentation feature of the CookSafe system. The information derived from this phase is secondary in nature. However, the feature is an excellent source of management information. Primary sources of data include observations, laboratory tests, and responses generated from the checklist. The methods used in collecting such information should support the legitimacy and validity of the findings. Laboratory tests, observations, and checklist findings complement each other. For instance, the documentation section of CookSafe system should enhance the results generated through observations. Public ation of the findings made in the audit is the best alternative for reporting the information generated from the CookSafe food safety management system. Publishing the findings would facilitate comparisons with outcomes from other parts of the country given that the system is implemented in the whole region. In addition, reporting the findings would help in publicising the CookSafe system. Using the Audit Approach on a Small and a Medium Business Using the HACCP food safety management system to audit the sandwich business and the restaurant would be relatively easy. The two businesses fall under the category of small and medium enterprises. Auditing the two ventures will involve a conventional approach. The process requires the presence and participation of the management teams. Submission of HACCP documentation provides the basis for the audit. Inspection of the business operations in line with relevant regulations, including Regulation (EC) No 852/2004, then follows. Review of the food safety program will include analysis of such documentations as the process flow charts, monitoring records, and the specifications for the finished product. Assessment of the hazard analysis reports and CCPs will also feature in the auditing process. Results of tests conducted on various food products, together with verification records, will also be analysed. The findings of the auditing process are enhanced by inspecting the food business license, observing the production processes, and reviewing the manufacturing practices. Review of the food safety program and implementation of corrective actions will follow. The process will come to an end following the compilation of the audit reports and inspection notes. Difficulties in Applying CookSafe Food Safety Management System The use of the CookSafe Food safety management system and the implementation of the HACCP principles are faced by numerous challenges. It is noted that HACCP is based on scientific and empirical foundation s. It is also widely publicised. However, challenges remain as far as its implementation is concerned. According to Taylor and Taylor (2004), one of the problems affecting HACCP is the bureaucracy behind the system. For instance, the documentation aspect of the CookSafe system is complex and characterised by various formalities. In addition, some SME operators feel that the system does not address the needs of their businesses adequately. Kane (2011) argues that the introduction of new legislations in relation to food hygiene poses a major problem to SME owners. For instance, the caterers who fail to comply with the regulations are forced to close down their businesses. Based on this, the system is regarded as limiting and discouraging with regards to entrepreneurship in the food production sector. The effective implementation of CookSafe system requires the utilisation of time and other resources. According to Taylor and Taylor (2004), time and money are highly valued resources tha t some players in the food industry cannot afford to waste. Furthermore, some of the businesses consider the system as unnecessary since they are already taking care of their consumers. Conclusion The HACCP concept is gaining popularity irrespective of the challenges encountered in its implementation. The system is rapidly replacing traditional approaches, such as health examinations, end product testing, and inspections. However, the future of the approach in the food industry remains unclear. However, it is apparent that HACCP principles will continue to evolve over time. The effectiveness of the approach in promoting food safety is encouraging. The need for increased vigilance in relation to food borne diseases is on the rise. As such, the continued use of HACCP depends on its effectiveness in food safety management. References Bolton, D, Meally, A, Blair, I, McDowell, D, Cowan, C. 2008. ‘Food safety knowledge of head chefs and catering managers in Ireland’, Food Co ntrol, vol. 19 no. 3, pp. 291-300. Bryan, F 1999, ‘Hazard analysis critical control point approach to food safety: past, present, and future’, Journal of Environmental Health, vol. 61 no. 8, pp. 9-14. Buchanan, R 1990, ‘HACCP: a re-emerging approach to food safety’, Trends in Food Science and Technology, vol. 1 no. 1, pp. 6-8. Ehiri, J, Morris, G McEwen, J 1995, ‘Implementation of HACCP in food businesses: the way ahead’, Food Control, vol. 6, pp. 341-345. Eves, A Dervisi, P 2005, ‘Experiences of the implementation and operation of hazard analysis critical control points in the food service sector’, International Journal of Hospitality Management, vol. 24 no. 1, pp. 3-19. Food Standards Agency 2004, CookSafe: food safety assurance system. Web. Gilling, S, Taylor, E, Kane, K, Taylor, J. 2001. ‘Successful HACCP implementation: understanding the barriers through the use of a behavioural adherence model’, Journal of Foo d Protection, vol. 64 no. 10, pp. 710-715. Grujic, S, Keran, H, Vujadinovic, D, Perusic, M. 2012. ‘Knowledge of employees in restaurants about the means and application of HACCP’, Quality of Life, vol. 3 no. 3/4, pp. 76-87. Holford, D 2010, ‘Knowledge construction and risk induction/mitigation in dialogical workgroup processes’, Qualitative Research in Organizations and Management: An International Journal, vol. 5 no. 2, pp. 127-161. Kane, K 2011, ‘Evolving methods of HACCP: costs and benefits’, Worldwide Hospitality and Tourism Themes, vol. 3 no. 5, pp. 1-6. McSwane, D Linton, R 2000, ‘Issues and concerns in HACCP development and implementation for retail food operations’, Journal of Environmental Health, vol. 62 no. 6, pp. 15-18. Mitchell, R, Fraser, A Bearon, L 2007, ‘Preventing food-borne illness in food service establishments: broadening the framework for intervention and research on safe food handling behaviours†™, International Journal of Environmental Health Research, vol. 17 no. 1, pp. 9-24. Paniscello, J, Quantick, P Knowles, M 1999, ‘Toward the implementation of HACCP: results of a UK regional survey’, Food Control, vol. 10, pp. 87-98. Pierson, M Corlett, D 1992, HACCP principles and applications, Van Nostrand Reinhold, New York. Pun, K Bhairo-Beekhoo, P 2008, ‘Factors affecting HACCP practices in the food sectors: a review of literature 1994-2007’, Asian Journal on Quality, vol. 9 no. 1, pp. 134-152. Regulation (EC) no 852/2004 of the European parliament and of the council 2004. Web. Riswadkar, A 2000, ‘An introduction to HACCP’, Professional Safety, vol. 45 no. 6, pp. 33-34. Seward, S 2000, ‘Application of HACCP in food service’, Irish Journal of Agricultural and Food Research, vol. 39 no. 2, pp. 221-227. Taylor, E Taylor, J 2004, ‘Perceptions of â€Å"the bureaucratic nightmare† of HACCP: a case study’, Br itish Food Journal, vol. 106 no. 1, pp. 23-46. Taylor, E 2001, ‘HACCP in small companies: benefit or burden?’, Food Control, vol. 12 no. 4, pp. 217-222. Tsarouhas, P 2012, ‘Reliability, availability and maintainability analysis in food production lines: a review’, International Journal of Food Science Technology, vol. 47 no. 11, pp. 2243-2251.

Interview with the DIY Author Podcast

Interview with the DIY Author Podcast Interview with the DIY Author Podcast Our co-founder Ricardo was interviewed by Chris Well from the fantastic DIY Author Podcast on the benefits of Reedsy to find freelance help and our upcoming features. Here are some cool highlights!Chris: How did the idea for Reedsy come about?Ricardo: The idea for Reedsy comes mainly from my co-founder Emmanuel and I because we’ve been following the industry for a while and from the reader perspective mainly we’ve really enjoyed the digital disruption brought by Amazon, with being one of the first adopters of Kindle in France, and we started thinking about this disruption from an author’s perspective and we’ve learned about self-publishing, and our first thought was, â€Å"Self-publishing’s great but how can you ensure the same quality in the books that are published by self-publishing authors?† And that quality was mainly assured by the editorial work and the design work and the work from all the people involved in an international publishin g company, and we thought let’s create a marketplace that brings this quality to self-publishing.Chris: You said there are other features that are being rolled out in the future, and in addition to imprint what else is going on at Reedsy?Ricardo: Well what’s coming very soon and it’s very, very exciting is brand new author profiles. Because all our freelancers have been enchanted by the design and the fact that they get all their information in a one-pager through their Reedsy profile. And lots of authors have asked us for something similar so we are currently building a one-pager for them where they can aggregate all their information from Amazon – so the books they have on Amazon – all their information from Goodreads – so we’ll have an integration with Goodreads – and also with all the traditional blogging platforms like WordPress, Blogger, Tumblr, so you can have your latest blog post also on your profile.Chris: For an auth or listening, what would you say is the number one reason that an author should come to Reedsy?Ricardo: I think the number one reason is because of how easy it is to use, and because of the assurance that you’re going to get quality, basically. So if you’re looking for any kind of service, you know that you’re going to find the ideal person on Reedsy because we have created a process that allows you to find the ideal person from the very first time, and not having to go through four collaborations with four different editors who don’t really work out exactly as you wanted.Listen to the podcast, or read the full transcript here!

The methods in which advertising media influence and reinforce sexism Essay

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The Phoenix hospital Essay The Phoenix Hospital has asked me to create a computer application to replace the existing manual one. In this system patient details have to be kept and information about borrowing of equipment. Records must be kept of what equipment has been borrowed, by whom and when, and also if any equipment is not available because it is being repaired. Aim My aim is to successfully create a database for the hospital, which they can4 use on an everyday basis. The database will need to: Ability to store details of equipment. Item code to identify the item and the type of equipment.   For each piece of equipment it must find:- whether it is available, being repaired or out on loan if on loan, to whom and at what address or ward number if on loan, when is it due to be returned or the loan renewed if being repaired, when was it sent for repair   Produce a hard copy of the above information for any piece of equipment.   Equipment is lent out for a 6- week period, this can be renewed for periods of 6 weeks.   Patients may have more than one piece of equipment on loan at a particular time.   At any one time, about half the equipment will be out on loan and 1 or 2 pieces will be in for repair. Names and addresses of patients are to be invented. Ward numbers are W1- W10. At the end of each week, a full report of the location of all equipment is to be produced. If equipment is due for return or renewal during the following week, that patient will be contacted. There is a standard letter for this purpose. Design Definition of Data Requirements I need to design tables, forms and queries which will enable me to meet the above aims. Record Structure Patient Table Field Name Data Type Field Length/ Format Validation Rule Input Mask Patient id AutoNumber Long Integer Title Text 5   Forname Text 50- Surname Text 50   gender Text Loan ID Number Long Integer   Item ID Text 50 Returned Yes/No   Figure 6 Loan Table Record Structure Design of Forms Patient Form Figure 7 Design of Patient Form Equipment Details Form Figure 8 Design of Equipment Details Form Welcome Screen Form Figure 9 Design of Welcome Screen Repair Form Figure 10 Design of Repair Table Design of Reports Locations Report Figure 11 design of Locations Report Equipment on Loan at End of Week Report Figure 12 Design of Equipment on Loan at End of Week Report Security and Integrity of Data Security and integrity are very important aspects of a database. I have made sure the database is secure from hackers, thieves and from general mistakes messing up the system. Security can be done using passwords to keep out people who shouldnt access areas. There are different levels of access rights these are read-only, Read/Write and No Access. Backup can help keep hold of important data in the event of the system being destroyed. Therefore the more frequently that backups are done the better. Integrity will minimize the amount of errors going into the system. Validating data in the database will help keep it in good working order and make it easy to search for data when needed.

assisted suicide :: essays research papers

Assisted Suicide In 1997, Oregon became the only state allowing legal physician-assisted suicide (PAS). Although physician-assisted suicide has been legal in Oregon for four years, it remains highly controversial. PAS is when a doctor prescribes their patient to medication which would kill them. Patients must pass certain requirements in order to request a prescription for lethal medication. The patient must be 18 years or older, a resident of Oregon, able to make health care decisions, and diagnosed with a terminal illness that would lead to death within six months. After meeting these requirements patients are able to request a prescription for lethal medication from a licensed Oregon physician. To receive a prescription for lethal medication, the following steps must be completed: †¢Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The patient must make two oral requests to their physician, separated by at least 15 days. †¢Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The patient must provide a written request to their physician, signed with two witnesses present. †¢Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The doctor who prescribes the patient and another physician must confirm the diagnosis and prognosis. †¢Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  If either physician believes the patient's judgment is impaired by a psychiatric or psychological disorder, the patient must take a psychological examination. †¢Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The physician must inform the patient of alternatives to assisted suicide. Such as comfort care, hospital care, and pain management. During 1998, 1999 and 2000, approximately 16, 27, and 27 patients used PAS. Patients who died by PAS were more educated than other Oregonians who did not choose to commit suicide and had similar illnesses. All the medications prescribed are barbiturates. A physician or anyone else can not directly administer medication to end another's life. In 2001, 44 doctors prescribed 33 patients to a medication that would end their life. In comparison, 39 prescriptions were written in 2000, 33 in 1999 and 24 in 1998. Although the number of prescriptions written for physician-assisted suicide has increased in the past four years, the number of ill patients taking lethal medication has stayed small with less than 1/10 of one percent of Oregonians dying by physician-assisted suicide.   Ã‚  Ã‚  Ã‚  Ã‚  The reason I picked this topic is because I thought it was very interesting and also very controversial. I find it very interesting that Oregon is the only state that has physician-assisted suicide. I feel very strongly that if a person was in so much pain where they wanted to commit suicide, then it should be allowed. I also agree with the requirements a patient has to meet before being granted the prescription.

Balzac and the Little Chinese Seamstress Essay

Title: Balzac and the Little Chinese seamstress author: Dai SijieOriginally published in France by Gallimard, 2000English translation publisher: Alfred A. KnopfCopyright: September 11, 2001Hardcover: 208 pagesA novelBalzac and the Little Chinese Seamstress is a cogent novel that depicts the impact of the Chinese Cultural Revolution, proves the magic of storytelling, compares ancient and modern, and tells a romantic love story between a mountain girl and two city youths. Two boys are sent to a mountain at the age of 17 and 18 during the Cultural Revolution in China in the 1970s for re-education. The narrator, a violin player, and his best friend Luo both have parents that are doctors and therefore classed as enemies of the people, which is the worst thing that can happen to an intellectual. The chance of going home from this remote village 500 kilometers away from their hometown, the big city Chengdu, is less than three in a thousand. At the mountain Phoenix of the Sky, which is just a poetic way of suggesting its terrifying altitude, they are put into a house on stilts with a sow underneath in the poorest village perched on a summit. Their re-education consists of working in a coal mine and carrying buckets of excrement up and down a mountain. With them in another village is an old friend called Fore-Eyes, because of his glasses. Soon the two discover his hidden suitcase that contains a large number of Western literature translated into Chinese. And when they meet the Little Seamstress, the beautiful mountain girl in need of culture, they decide to steal the suitcase. This partly historical novel tells the amusing adventures of a teenager during his re-education in a humorous, and sometimes sarcastic way, with a lot of black humor in between. A funny example is the day of their arrival. When the narrator played a sonata by Mozart on his violin to convince the villagers that it was a musical instrument, not a toy, he had to call his piece Mozart is Thinking of Chairman Mao to wipe out the headmans suspicion. Another example is Fore-Eyes collecting authentic folk songs from the peasants to publish them in a journal, in order to get out of the village: he adapted and modified them to communistic songs because the text was a little indelicate. The irony behind this is that songs from peasants, who  are the actual communists, had to be altered in order to be published in a communistic journal. The characters are all extremely realistic, whether it is the vigilant, coarse, and harsh village headman who is an ex-opium grower turned Communist saying that spreading out reactionary stories of western Counts (Count of Monte Cristo) is a crime, regardless of the Counts nationality because our revolution will triumph the world over, or the poor Old Miller eating pebbles dipped in salt water with his liquor, which he calls jade dumplings with miller sauce. My favorite character is the superficial and sycophantic Fore-Eyes with his smiling mask: he is the son of a poetess and a writer and therefore also classed three-in-a-thousand. He lives in constant terror of the peasants opinion, hoping that they might give him a chance to go back home: Ive got to work, thats what Im here for. At least thats what the headman says, he says. The Cultural Revolution has not only changed Fore-Eyes. Towards the end of 1968, Chairman Mao launched a campaign that would leave the country profoundly altered: the Chinese Cultural Revolution. Schools and universities were closed and hundred of thousands of young intellectuals were forced to go to the countryside for re-education, meaning working with poor peasants to change their bourgeois minds, to have western decadent ideas re-educated out of them. This book is one of the few that personally describe the suffering of teenagers at the age of growing up working in villages without any culture or civilization, completely blocked from the outside world. The little coal mine already became a threatening word in the two boys vocabulary. Luo once said: I dont know why, but from the moment we got here Ive had this idea stuck in my head: that Im going to die in this mine. As the narrator said, he’s heard â€Å"nothing but revolutionary blather about patriotism, Communism, ideology and propaganda all his life†. Therefore, a suitcase with Western literature that was discovered by chance totally transformed him and his friend in a way that being in the city could never have done because any art or literature that is Western were banned for years at that time. So even though they were supposed to be re-educated, they did read something else than Maos Little Red Book, the only book that was allowed to be read. Besides manifesting the impact of the Cultural Revolution, the story reveals the importance of storytelling. Early in the book, the narrator says: The only thing Luo was really good at was telling stories. A pleasing talent to be sure, but a marginal one, with little future in it. Modern man has moved beyond the age of the Thousand-and-One-Nights, and modern societies everywhere, whether socialist or capitalist, have done away with the old storytellers—more’s the pity. The fact is this story is based on telling stories – from revolutionary movies to Western forbidden books and at that certain time and place, storytelling brought culture and civilization. The narrator was completely changed when he opened the thin book of Balzac, realizing that subjects like awakening desire, passion, impulsive action had all been hidden from him. Like he said: Brushing them with the tips of my fingers made me feel as if my pale hands were in touch with human lives. Somehow, the way he identifies characters and situations that he has never experienced so strongly can be compared to the way this book presents itself: through excellent descriptions the reader is led in a world so new, so different, and so impressive. This wonderful story combines ancient and modern, superstition and civilization in a village, demonstrating an entire contrast between the two cultures. An interesting scene in the book is that sorceresses who came to heal Luo from his bout of malaria were fascinated by the story the narrator told. He said: I embarked on the strangest performance of my life. In that remote village tucked into a cleft in the mountain where my friend had fallen into a sort of stupor, I sat in the flickering light of an oil lamp and related the North Korean film for the benefit of a pretty girl and four ancient sorceresses. Although this book essentially suggests that Western culture is welcomed, the plot hints a drawback. If everyone in China or elsewhere would be educated in a Western way, meaning to leave superstition, religion, tradition and maybe even culture and history behind, what would then the world look like?The book is not only a story about cultural differences; it is also a love story. The Little Seamstress is by far the prettiest girl in the whole region. The moment the narrator and Luo saw her, the beauty of this simple, kind, and genuine daughter of the tailor fascinated them. The narrator asked Luo whether he was in love with her or  not, and he replied: Shes not civilized, at least not enough for me! The story deals with teaching a mountain girl (who is now Luos girlfriend) by telling her Western stories about love and passion. At the same time, it deals a lot with friendship, because the narrator is also in love with the Little Seamstress, who isnt aware of that. He calls himself her secret agent when he goes to protect the Little Seamstress from other admirers following Luos wish when he was gone for a month. He teaches the Little Seamstress and helps her at her daily work, but wasnt supposed to show any kind of affection or jealousy. That is true friendship, in other words. In the end, the story takes a surprising turn with the Little Seamstress leaving them with Balzacs words: A womans beauty is a treasure beyond price.After all, it is a very powerful and convincing book that allows readers to think about this dark and ugly period of Chinese history and at the same time see how hope and optimism never vanishes in times of despair, fear and loneliness, or any kind of terrible situations one might get in.

Public Issues and Personal Problems

PUBLIC ISSUES AND PERSONAL PROBLEMS Most of the time, we don’t think of problems we go through as social issues, but when we compare ourselves to others we can see that many of the everyday problems of average people occur on a larger basis in our country. Some are easier to spot such as unemployment, even though it affects each person laid off once the rates get to a certain point it is obvious that the rates are due to economical factors not the characteristics of each individual (Mills 1). I have found that a problem that is becoming more evident in our daily life is a growing use of dangerous supplements in teenage athletes.When I was thirteen I started in my first school sport. I became a runner. I fell in love with the sport. As I grew older it was something that dominated my life on and off the mat. I often found myself in class wishing I were running. Naturally as I became older I also became more a competitive athlete, as did the rest of my friends that ran or played any high school sport for that matter. Talk of being a competitor at state championships or who was favored at the next match often filled the hallways. Generally this competition appeared a good thing to me. I was a better athlete because of that competition.Being a runner I often heard people talk about â€Å"why would you do that to your body? † referring to dropping weight. At first the idea seemed absurd. The conversations with others about what supplements I was taking or not taking took place almost every day. As I spent more time conversing with wrestlers from other school I found the phenomenon was far from isolated to my school or even my state. Pills such as Xenadrine, DHEA, and Androstat where almost a necessary thing. To keep up with the bell curve of students taking the same things everyone â€Å"had to do it. Instead of sticking with these already dangerous or at the very least unhealthy pills people often felt pushed to try even bigger and better things. Over time the use of very unhealthy supplements to drop or gain weight or to gain any kind of edge became almost common. Sadly many of these pills, drinks, and even injections where available to anyone at most â€Å"health food stores. † The long term use of these can have a devastating effect on teens. I have seen the best wrestlers walk off the mat and into the locker room to puke. Thankfully I have never known anyone personally to suffer any long-term effects but I ave often seen on the news and read in the paper about athletes that have. I recently saw on the news that a pitching prospect for the Oriels, Steve Belcher, died from taking Xenadrine RFA-1. It is true that this was not the only factor, but it was defiantly a major contributor. I am familiar with this particular drug as I probably went through two hundred dollars worth in high school. The major ingredient is Ephedrine. Ephedrine is the principal extract from Ma Huang. Ephedrine is a â€Å"beta-adrenergic agonist,à ¢â‚¬  which means it increases heart rate, blood pressure, and thermal energy by burning fat for energy.My experience with this is it is very effective but unless a person is already in good health (which is unlikely if they are taking a fat burning formula) this can be a very dangerous chemical. Such as in the case of Steve Belcher. The company that makes Xenadrine recently released a new formula of the supplement with out Ephedrine in my opinion because this is because Ephedrine is being evaluated by the USDA and may become illegal over the counter. As I made it though high school and I no longer take part in the rush for the hot new supplements to make me perform better I have found that I haven’t even thought about it in a long time.At the time I didn’t even give it a second thought but now I see that supplements that are meant for short term use by grown adults or that are just plain not healthy to use for anyone are finding their way to the hands of athletes mor e often. The need to gain an edge and be the best drives them to do whatever it takes for them to win. I find myself relegated to telling my little brother of the dangers and hoping that these supplements will be pulled from the shelf before more harm is done. Bibliography: Works Cited Mills, C. Wright â€Å"The Promise† Mapping the Social Landscape, Ed Susan J. Ferguson McGraw Hill, 2002. 1-6.

BY01 Enzyme Catalase essays

BY01 Enzyme Catalase essays The enzyme catalase speeds up the decomposition of Hydrogen Peroxide into water and oxygen as shown here, 2H2O2-*2H2O+O2. It is one of the fastest known enzymes and its turnover number is 6 million, which means the number of substrate molecules which one molecule of the enzyme turns to products per minute. This can be demonstrated by putting a piece of liver into a beaker of Hydrogen Peroxide, the fizzing shows a demonstration of the enzyme in action. My aim is to examine how the concentration of the substrate hydrogen peroxide affects the enzyme catalase. I am going to investigate the effect of varying the substrate concentration on enzyme catalase. I am going to use 8 different concentrations and record the time taken to collect 20ml of gas in the gas syringe. I will repeat all the 8 concentrations twice so I can see if they match, spot out any anonymous results and also I can work out the average time it takes to produce 20ml of gas at the certain concentrations. I will vary the concentrations by increasing and decreasing the amounts of Hydrogen Peroxide and water. First of all I will ensure I have enough enzyme solution for the whole experiments so the enzyme solution is standardised. With the results I get I will try to work out the  ½ Vmax. I will do this experiment at room temperature so the enzymes get enough kinetic energy to collide. I will need 80ml of the enzyme solution because I will use 5ml for all of the experiment and I will do 8 different concentrations and I will repeat this concentrations twice so that is 5x8x2= 80. First of all I will set out the equipment as I will show in the diagram then I will cut some pieces of liver, which is the source of the enzyme. Then I will grind the pieces of liver with the mortar and pestle, which will have sand and Di ionised water (which is water with no H ions in it its PH is neutral). The sand will help cut open the cells of the liver. I will...

Impersonal Verb Definition, Usage, and Examples

Impersonal Verb Definition, Usage, and Examples Impersonal verbs, verbs that dont refer to the action of a specific entity, are used in both English and Spanish, although in different ways. Known as verbos impersonales in Spanish, they are fairly rare. They consist mainly of some  weather verbs and certain uses of haber and ser along with their English equivalents. Definition of Impersonal Verb An impersonal verb is one that expresses the action of an unspecified, generally meaningless subject. In its narrowest sense, an impersonal verb can have no subject. Impersonal Spanish verbs in this narrow sense include the weather verbs such as llover (to rain), which are also defective verbs, because conjugated forms exist only in the third-person singular (as in llueve, it is raining). Applying this strict definition to English, only one impersonal verb- methinks- remains in use, and then only in literature or for effect. In a broader and more usual sense, however, impersonal verbs in English are those that use a meaningless it as the subject. The it, known by many grammarians as an expletive, dummy pronoun, or pleonastic pronoun, is used not to provide meaning in the sentence but to provide a grammatically necessary subject. In the sentences It snowed and It is apparent he lied, snowed and is, respectively, are impersonal verbs. In Spanish, sometimes plural verbs can be considered impersonal, as in a sentence such as Comen arroz en Guatemala (they eat rice in Guatemala). Note how in this sentence, the implied subject of the sentence (translated as they in English) doesnt refer to anyone in particular. There is no significant difference in meaning between saying Comen arroz en Guatemala and Se come el arroz en Guatemala (Rice is eaten in Guatemala). In other words, this impersonal usage is similar in meaning to that of the passive voice. Using the Weather Verbs The most common weather verbs that are used impersonally in addition to llover are granizar (to hail), helar (to freeze), lloviznar (to drizzle), never (to snow), and tronar (to thunder). Hacer can similarly be used impersonally in phrases such as hacer viento (to be windy, literally to make or do wind). Other weather-related hacer phrases include hacer buen tiempo (to have good weather), hacer calor (to be hot), hacer frà ­o (to be cold), hacer mal tiempo (to have bad weather), and hacer sol (to be sunny). Verbs used similarly to refer to outdoor phenomena include amanecer (to become dawn), anochecer (to become dark, as at night), and relampaguear (to become brighter). When used impersonally, these verbs can be used only in the third person, but they can be used in any tense. For example, forms of llover include llovà ­a (it was raining), llovià ³ (it rained), ha llovido (it has rained), and lloverà ­a (it would rain). Haber as an Impersonal Verb In Spanish, the hay  form of  haber also is considered impersonal. In translation to English, there rather than it is used as a dummy pronoun. When used in the third person, haber can have meanings such as there is, there are, and there were. In the present indicative, haber takes the form of hay when referring to the existence of both singular and plural subjects. So Hay una mesa is used for There is one table, while Hay tres mesas is used for There are three tables. Traditionally in other tenses, only the singular form is used. Thus you would say Habà ­a una mesa for There was one table and Habà ­a tres mesas for There were three tables. However, although grammar purists may frown on it, it isnt unusual to hear habà ­an used for the plural, or habrn in the future tense. Ser as an Impersonal Verb In Spanish, no equivalent of it is used with impersonal verbs, which stand alone using a third-person singular conjugation. An example of an impersonal verb usage is the es in Es verdad que estoy loco (It is true that I am crazy). Ser is commonly used impersonally as the equivalent of constructions such as it is, it was and it will be in English impersonal expressions. Thus you could say Es posible que salgamos for It is possible we will leave. Note how it doesnt refer to anyone or anything in particular but is included simply so is can have a subject. Key Takeaways Impersonal verbs are those which the subject of the verb is no person or entity in particular.When impersonal verbs are used, Spanish doesnt use a noun or pronoun as the subject, omitting the subject entirely. In English, it and sometimes there are used as dummy subjects for impersonal verbs.Impersonal verbs are used only in the third person.

Banking Crisis Research Paper Example | Topics and Well Written Essays - 3000 words

Banking Crisis - Research Paper Example It is important to ensure close co-ordination between the Federal Reserve and the Government, because monetary policies should be complementary to fiscal policies for achieving the country’s objective of sustainable and long term economic growth. Evolution of Central Banking The concept of Central Bank evolved in the second half of the 19th century. The banking institutions started with commercial purposes or government banks have transformed into central banks in most of the countries. Bank of England model has been adopted by several countries. Central banks became the lender of the last resort and started issuing notes. In the aftermath of the great depression the independence of the central bank has been curtailed in US. However, gold standard and laissez faire brought back independence to central bank to ensure monetary stability. The  US Federal Reserve came into existence in 1913 through passing of The Federal Reserve Act. Panic in 1907 in banking circles gave rise to demands for reforms in banking sector and the National Monetary Commission was set up for this purpose. In mid 1990’s â€Å"in the wake of Russian default, the Fed lowered short term interest rates to minimize the consequences of international financial conditions for the US economy and to ameliorate those conditions abroad.† (Neely 35) Many world countries have agreed to adopt gold standard system in Bretton Woods Conference in 1914 which envisaged economic discipline among the nations. The role of central bank has increased substantially since stability of the currency is an important factor in international finance. But, gold standard has failed due to devaluation of currencies by several countries to protect their national economies. The International Monetary Fund created in Bretton Woods in 1944 with the aim of preserving global monetary order introduced fixed exchange rates of the currencies in relation to US Dollar or gold. This system has also failed due to v arious practical difficulties. Introduction of fluctuating exchange rates later coupled with internal economic factors has increased the clout of central banks further and most of the countries started adopting fluctuating exchange rate system based on demand and supply. Paul Krugman stated â€Å"Under the "floating" exchange rates we have had since 1973, exchange rates are determined by people buying and selling currencies in the foreign-exchange markets. The instability of floating rates has surprised and disappointed many economists and businessmen, who had not expected them to create so much uncertainty.† From the simple bartering system, the monetary order has undergone changes over years in tune with the dynamic economic environment, technological developments and introduction of exotic derivative products in banking and financial services sector. In determining the value of money in modern economy, the fiscal measures of governments and the monetary control measures of the central bank play very crucial roles. David Kupelian stated â€Å"Despite the varied theories espoused by many establishment economists, it was none other than the Federal Reserve that caused the Great Depression and the horrific suffering, deprivation and dislocation America and the world experienced in its wake. At least, that’s the clearly stated view of current Fed Chairman Ben Bernanke.† The globalization phenomenon gaining momentum during the recent years

Hospitality Learning Essay Example | Topics and Well Written Essays - 500 words

Hospitality Learning - Essay Example From the early days, medieval monasteries in Europe intellectually offered hospitality to travelers, especially pilgrims. The early inns in Europe were profit-making ventures that offered public rooms where merchants would sit to discuss their businesses. Apparently, the hospitality industry has followed travelers’ paths. In about year 1200, there arose inn-keeping that saw English restaurants considered as the finest globally during the industrial revolution. With the birth of the first class Termand house hotel in Boston in 1829, providing guestroom, lockable door and free soap, the modern hotel industry emerged. By the 1950s, new concepts such as floatels, boatels and motels had been introduced. By 1960, a majority of hotel owners merged with large chains such as Hilton and franchising their hotels, making them larger. This marked the birth of the modern hotel industry across the world (Talwar, 22). At this point, it would be important to note the role that Hotel Management course plays in opening up one’s mind to appreciate that hospitality encompasses more than just hotels. Hospitality has been categorized into four segments: transportation, commercial recreation, food service and lodging. Therefore, whereas travelers could use hotels for dining and accommodation, restaurants would provide meals only. Vacation ownership is another plan in the hospitality industry where customers buy a property, normally a residence at a resort and acquire the right of use for the lease period. Resorts are places meant for vacation, daytime getaway or relaxation and could offer live entertainment, cosmetic treatment, meals and massages. Another increasingly attractive field has been the cruise ship where passenger ships with amenities to serve leisure purposes are employed in leisure voyages with the various destinations along the way also being attractive. Whatever the choice of hospitality, Hotel Management emphasizes on the importance of