The Chick-fil-A Essays

The Chick-fil-An Essays The Chick-fil-A Paper The Chick-fil-A Paper Chick-fil-A’s one of a kind corporate methodology has been installed in the organization since the principal store opened in 1967. The Chick-fil-A chain itself is a result of related expansion, conceived from a solitary, southern family café. In 1946, originators Ben and Truett Cathy had opened an eatery called The Dwarf House in Hapeville, Georgia. The café pursued effectively and Ben was slaughtered in a plane accident, Truett was the sole proprietor. Truett proceeded to open two more Dwarf House cafés, where he made and served his originally seared chicken filet sandwich. This turned into the model Chick-fil-A sandwich that we know today and before long started to surpass their renowned burgers on the Dwarf House menu. In 1963, Cathy licensed the name Chick-fil-A, joined the organization and started to offer the sandwich to different cafés. Stressed that a bigger chain would take his chicken sandwich thought, Truett Cathy opened the principal Chick-fil-A café in 1967. By 1974, there were 21 Chick-fil-A stores in Geogia and the Carolinas alone and each mirrored a similar four essential precepts. As a matter of first importance, the organization would develop not by selling establishments, yet shaping joint endeavors with autonomous administrators. This ensures quality, management and inspiration of association. Second, stores will be worked distinctly in significant shopping centers. Clearly this principle was in the end relinquished, however at the time shopping centers gave the ideal climate to a Chick-fil-A store. This limited capital expense per store and expanded introduction to clients, as shopping centers were getting progressively well known as of now. Third, financing would come not through obligation, yet fundamentally from the company’s own benefits. This permitted Cathy to keep proprietorship control and maintain the business as per his very own directors. This additionally constrained the firm to be progressively mindful of benefits and denied the chain from developing excessively fast, keeping away from the danger of losing working and quality controls. Chick-fil-A started to develop for growth’s purpose, not only for benefit. In conclusion, and in particular, the main accentuation will be on the individuals. This alludes to both the clients and the workers of Chick-fil-A. These precepts have become the center abilities of the organization, setting accentuation on what is best for the organization and its clients. Not wandering excessively far from their foundations, the main broadening system Chick-fil-A has actualized since the opening of its first store has been the production of Truette’s Grill. Truette’s Grill opened in 1996 as a 50’s coffee shop themed eatery, which includes the full Chick-fil-A menu just as things from the first Dwarf Grill café. Truette’s Grill is found only in Gerogia and opened its third café in 2006. An immense piece of their corporate procedure is the manner in which they make the joint endeavors with their free administrators. Instead of selling establishments the firm searches out people, regularly from inside the association, to turn into an administrator. When affirmed, the administrator contributes $5,000 to sublease the eatery, which Chick-fil-A has just bought and constructed. Chick-fil-A furnishes the administrators with preparing, innovation and whatever else they need. Every administrator is just permitted to work one café, working all day in the eatery they fabricated, regulating a steadfast group of representatives. In 2002, the greater part of the Chick-fil-An administrators were making over $100,000 every year, with some creation as much as $300,000. Chick-fil-A likewise offers authorizing understandings to open a Chick-fil-An Express in spots, for example, school grounds, medical clinics and air terminals. Chick-fil-A has decided not to incorporate vertically or on a level plane, yet rather assemble solid associations with various providers and merchants. Potential providers can round out a request directly off of the company’s site, anyway the endorsement procedure is extremely muddled. In the event that Chick-fil-A considers a to be as socially fit and monetarily solid, they will do subsequent meet-ups, for example, on location examinations, reviews and test runs. On the off chance that and when a provider is endorsed, they will have month to month gatherings with the buying office and keep on being tried on item quality. In spite of the fact that Chick-fil-A doesn't claim any of its providers, they hold exclusive expectations and tight power over their flexibly chain. Chick-fil-A has been working intimately with their fundamental wholesaler, MBM, since 2000. The NC based organization has more than 34 areas over the US, remembering an area for Macon, GA that was worked in 2007 explicitly to more readily serve one of its fundamental customers, Chick-fil-A. MBM gives Chick-fil-A request amount programming and uses the previous a month normal request amount to foresee the following week’s request. The administrator can support the amount or increment/decline as much as they consider important. These techniques for stock control help to cut cost and lessen squander, expanding benefit. The nearness of Chick-fil-A stores to their merchants alongside their stock control strategies are significant assets to the chain. Despite the fact that these assets are not uncommon, incomparable and there are potential substitutes for both, they increase the value of the fasten and add to its prosperity. Without the ideal areas of the wholesalers, Chick-fil-A would not have the option to have positive areas of their cafés. Similarly as without the innovation from these kinds of stock control frameworks, the organization would not have the option to limit cost, boost benefit and lessen squander. The Cathy’s have been brilliant about the money related execution of their organization. By choosing from the earliest starting point that the organization would be financed basically from their own benefit instead of by acquiring, the organization has had the option to acquire as meager obligation as could reasonably be expected. The organization hopes to be sans obligation by 2015 and cases to have not assumed any obligation since 1990. The organization additionally has a record 43 sequential long periods of yearly deals increment. This solid monetary exhibition and substantial income is likewise one of the most important and essential assets to the firm. The most significant elusive asset to the firm is inserted profound inside the underlying foundations of the organization. It is their emphasis on the human part of their business that has given them a reasonable upper hand. By concentrating on the individuals, both the workers and clients, Chick-fil-A has set the norms for inexpensive food client assistance. By staying with the family possessed, Cathy had the option to guarantee that the firm would work as per his own chiefs. For instance, Chick-fil-A, much the same as the Dwarf House before it, is shut on Sundays. Despite the fact that the family was criticized at the outset for losing a day of business, their solid family and profound qualities demanded they save this day for the Lord. This was additionally done in light of workers, allowing them daily of rest to go through with their family and to revere in the event that they decide to do as such. Today, Truett Cathy’s two children, Dan and Bubba fill in as COO and Senior Vice President, separately with their dad, presently 90 years of age, still as CEO. By keeping the business in the family, they guarantee trust and experience on the most significant level. It is the capacities of these relatives that have brought Chick-fil-A where it is today. To have a board made out of relatives who truly care about the prosperity of their business, who have long periods of experience, administrative aptitudes, trust and competitive advantages is the most important, supreme, uncommon and non-substitutable asset. Anyway the Cathys have endeavored to ingrain their directors in the entirety of their workers. While eating at a Chick-fil-An eatery it’s unimaginable not to see the habits and southern cordiality of the workers. During preparing, workers are told on the most proficient method to give amazing client care. They are told to utilize expressions, for example, â€Å"My pleasure† as opposed to â€Å"You’re welcome† and ask â€Å"May I revive your refreshment? † instead of â€Å"Can I get you a top off? †. Beside having great habits, representatives are reminded this is as yet a fast help café and that speed and proficiency are absolutely critical. Consistently Chick-fil-A burns through $1 million assessing its administration, giving every area a two-page report specifying how its exhibition thinks about to the chain’s top entertainers. This nearby observing of workers estimates execution as well as assembles a group situation to get one of the most noteworthy performing cafés. Another significant human perspective to consider is the recently referenced procedure of choosing a location’s administrator. The capacity to recruit, train, and inspire workers in agreement to the organizers administrators is very important, uncommon, incomparable and non-substitutable. It is the hierarchical capacities drawn from the HR everything being equal, from the official board to behind the counter, that guarantee the elevated levels of client assistance we anticipate from Chick-fil-A. The firm’s HR likewise mirror a significant level of social intricacy; it is these practices and administrators that have given Chick-fil-An its solid image name, making a notoriety with clients for quality and dependability. The HR and abilities of Chick-fil-An are way needy; they can only with significant effort be reproduced or imitated by a contending firm, they can't be purchased however should be worked after some time. https://powertochange.com/find/confidence/cathy2/ encyclopedia.com/subject/Chick-fil-A_Inc.aspx

Feasibility Study Essay

* 1. A Feasibility Study on the Establishment of a Semi-Commercial Hogs Farm in Alfonso, Cavite The LGD Farms * 2. Part I INTRODUCTION * 3. In the Philippines, pork is one of the fundamental nourishments which Filipinos eat. It is probably the best wellspring of protein required by the body to be solid and sound. That is the reason a requirement for a homestead emerges. Presentation * 4. Hoard raising business has been a well known and trustworthy business in the Philippines. Indeed, Hog raising business had commanded the pig business as a sound and feasible business sector.Even in our conventional Filipino Festival/Occasion, Filipinos consistently ache for food with â€Å"PORK†. â€Å"Di kompleto ang Okasyon kung walang handang baboy†. * 5. This announcement had denoted our customary method of praising extraordinary events in our lives, and it demonstrated our undying preference for pork. The Philippine Department of Agriculture’s vision is to modernized smallholder horticulture and fisheries to a broadened provincial economy which would be dynamic, mechanically progressed and universally serio us. * 6. Starting at July 2008, it was recoded at 35.6% of the work power, generally around 12 million individuals, are utilized in the horticulture business, which incorporates the chasing and ranger service parts. The circumstance being such, the agribusiness area focuses on security, maintainability of the common asset base, social value and worldwide intensity. * 7. The Philippines takes explicit measures to accomplish these objectives through the security and advancement of watersheds; appropriate administration of farming area and water assets; foundation of biogas offices; giving minimized parts particular access to profitable resources and giving fundamental measures and bolster administrations. * 8. Vision The LGD Farms imagines itself as a hoard raising ranch advancing and keeping up natural neighborly personality to its workers, clients and to the network. LGD Farms likewise imagines itself to be a normally free wellspring of BioGas which can be utilized as a substitute for LPG to be utilized in the homestead. The LGD Farms likewise imagines for the development of hoard operation.The LGD’s Vision/Mission Statement * 9. Strategic LGD Farms will make an ecologically amicable character through endeavor the correct and effective method of waste removals to abstain from hurting and contorting others. The LGD Farms will present its natural neighborly BioGas office through utilizing the hogs’ squander, by changing over these loss into helpful mathaine gas. * 10. The LGD Farms will experience development afterâ five years through developing extra structure and including guardian stocks to build their productiion to flexibly bigger sum in the interest gracefully hol e * 11. Part III PROJECT BACKGROUND * 12. Name of the Proposed Business: LGD FarmsNature of the business: Hogs ProductionType of business association: Sole ProprietorshipLocation of the task: Kaysuyo, Alfonso, CaviteProject Background * 13. Wellspring of Capital Funding of LGD Farms’ general activity and other budgetary requests will be sourced from the reserve funds of the owner. Mr. Jandel A. Gimeno will put P 4,600,000 in the business. * 14. Proposed Name of the Business â€Å"LGD Farms† will be the name of the business as settled upon by the advocates. The defenders embraced the letters E and J from the name of the proprietor’s guardians, Efren and Jovita Gimeno. * 15. The venture will embrace a sole ownership sort of business association. Sole ownership sort of business association is one which is claimed and run by an individual and where there is no lawful qualification between the proprietor and the business. Kind of Business Organization * 16. All benefits of the business are possessed by the owner and all the obligations of the business are proprietor’s obligations and he/she should pay it from his/her own assets which will result to boundless risk. * 17. The defenders select to shape the business under sole ownership sort of business association as they see it fit thinking about the nature and capital prerequisites of the venture. In addition, it is dependent upon less guidelines not at all like the other kind of business association, the proprietor has full self-sufficiency with respect to business choices. * 18. The proposed area had been picked by the prponents thinking about such factors as the accessibility of assets, accesibility to the possible clients, area cost and nature of the business which fall under agro †mechanical land type as being grouped by the DENR which is the main affirmed land type and area for the foundation of a Hog Farm. Area of the Firm * 19. As per the very idea of the proposed venture, which is in accordance with the animals kind of business, a none-local location has been the prime thought of the advocates in picking the site of the business. The LGD Farms will be arranged at Kaysuyo, Alfonso, Cavite. * 20. The board and Personnel Feasibility Summary LGD Farms will execute a vote based style ofâ management. This implies all workers will have the benefit and will be permitted to take part in the dynamic concerning the homestead. The representatives just as the head supervisor will peform performing various tasks employments for simple progression of activity. * 21. Section IVORGANIZATION AND MANAGEMENT FEASIBILITY * 22. Concerning the business activities, the proposed business will have a sum of four (4) people including the General Manager, Technical Operations Manager and two (2) Farmhands. Every one of them must know about the creation procedures of swines. They will be prepared and arranged appropriately and will be given a few workshops with respect to hoard farming.Administration and Management Feasibility * 23. The executives Proposals The General Manager will be the one to design and will be accountable for the general oversight of the ranch. He will be the one to screen the candidates to be enrolled and employed. The Technical Operations Manager will direct the proficiency and viability of the farmhands. He will likewise be liable for the general consideration of the pigs, keeping up the crowd wellbeing and condition of the pigs. * 24. Hierarchical Chart * 25. In an association, strategies and standards assume a significant job in light of the fact that these assistance association to turn out to be progressively proficient and viable. These will direct the entire business and help to accomplish the company’s goals.Company Policies * 26. The owner will be the senior supervisor of the firm. His pay will be through withdrawals from the business. 20% of the Net salary will be drawn from the farm.Policies on Drawings * 27. Arrangements on Hiring LGD Farms will report work opening. The proposed business will enlist and utilize laborers based on their capabilities of work. Referrals from believed individuals will likewise be engaged. Qualified candidates will at that point pass the essential necessities to the administration such as:Barangay, Police and NBI ClearanceCopy of Birth CertificateHigh School/College Diploma/Form 137Medical CertificateDriver’s License * 28. Safety efforts The E&J Farm will build fence around the homestead to forestall the passage of unapproved individual in spite of the wellbeing of the area against potential dangers. * 29. Approaches on Days of Work Employees will work six (6) days every week The pay will be onâ a regular schedule. The workers are qualified for one (1) rest day seven days. * 30. Work Routine All representatives are qualified for one (1) rest day. The Farmhand 1 will take his lay day on Saturday and the Farmhand 2 will take his lay day on Sunday. The Technical Operations Manager will take his rest day each Friday. * 31. PhilHealth, PAG-IBIG, SSS and thirteenth month pay will be accommodated all employees.Seminars/Trainings Seminars and trainings will be directed for the farmhands to increase extra information that will upgrade their capacities and aptitudes to turn out to be increasingly profitable and more efficient.Employee Benefits * 32. Part VMARKETING FEASIBILITY * 33. This part will talk about all the showcasing parts of a Hog Farm. The conversation will incorporate the general market depiction, the objective markets, the general advertising rehearses, request, gracefully, the interest flexibly examination, the propose promoting program and the showcasing methodology. The information and different figures were assembled through exploration utilizing both essential and auxiliary information. Showcasing FEASIBILITY * 34. The essential information originated from the aftereffects of the directed study by the defenders and the auxiliary information were assembled from a few government organizations and workplaces, for example, Provincial Veterinary Office (PVO), Department of Environment and Natural Resources (DENR), Bureau of Agricultural Staistics (BAS), Department Of Agriculture (DA), and Alfonso Municipal Office. * 35. The utilization of showcasing techniques and limited time exercises, for example, verbal publicizing, referrals and travel promotion are profoundly adequate to build the quantity of clients and to expand the degree of income. * 36. Alfonso, Cavite is an upland town arranged at Southwest bit of the area. It is one of the strongly suggested place for the foundation of Hog Farms as endorsed by the Provincial Veterinary Office. As per Alfonso Zoning Map, the said town gives ideal areas to the chance of starting business tasks in accordance with horticulture. MARKET DESCRIPTION * 37. As indicated by the Provincial Veterinary Office, there were around 20 business homesteads and 70 patio ranches working in territories of Alfonso, Indang, Mendez, Tagaytay, and Silang, Cavite starting at 2009 Provincial Veterinary Office official check. In Alfonso, there are around 3 business ranches and 20 patio ranches. * 38. The proposed business will be built up at Kaysuyo, Alfonso, Cavite. The objective market will be theâ public markets of Alfonso, Tagaytay City, Mendez, Indang and Silang

Qing China and the consequences of the golden age Essay

The â€Å"Prosperous Age† was where Qing China encountered an exceptional increment in populace, prospering exchange and business, and an astounding degree of social and political soundness during the rule of Emperor Kangxi, Yongzheng and Qianlong. Be that as it may, its brightness was dominated by its ensuing results and China was soon at its limit in the nineteenth century. This exposition would then assess on the ramifications of the â€Å"Prosperous Age† and how the drawn out results end up being progressively negative in the nineteenth century because of a series of emergency, and ensuing issues that proceeded even in current China of the twentieth century. Negative Unanticipated Long Term Consequences Inversion of Trade Fortunes with Britain During the eighteenth century, there was mounting European interest for Chinese merchandise (Hung, 2011). England specifically, had solid enjoying and interest for Chinese merchandise particularly tea. Henceforth, it prompted the surge of British silver into China, however little inflow of silver go into the British economy brought about China appreciating an exchange overflow (City University HK, 2007) while Britain experienced an exchange shortfall. To review this shortage, Britain started to sneak and sell opium in China (City University HK, 2007). China’s endeavor to disallow opium at that point brought about the Opium Wars and endured an unfortunate thrashing. The destruction in the Opium War prompted the signings of inconsistent bargains . After marking of the inconsistent arrangements, much Chinese stamped it as the start of a time of disgrace and embarrassment. In spite of the fact that China was rarely officially colonized, the absence of capacity to shield its essential sovereign rights and capacity to oversee its own nation made it appear as though a like semi-colonized territory of Britain. Thusly, the Qing government was viewed as frail and wasteful to battle against the outsiders and much Chinese lost confidence in the Manchurian Qing government. Therefore, this offered ascend to the Boxer Rebellion (1899-1901) where fierce revolts and assaults were focused against outsiders as a sign to oppose their impact. Fighters, upheld by China, endured a one more annihilation and had to sign one more inconsistent bargain: Boxer Protocol, where the reparations radically injured the Chinese economy till the mid twentieth century (Zheng, 2009). In this manner, we can see that the underlying exchange overflow, an indication of â€Å"Prosperous Age† brought about British to change the circumstance by offering opium to the Chinese prompted the Opium Wars and the inconsistent bargains which incredibly debilitated Qing China inside and remotely in the nineteenth century. China’s inability to counter remote impact prompted their proceeded with rout in the Boxer Rebellion toward the finish of nineteenth century, where another inconsistent arrangement kept on devastating her till mid twentieth century , in this way showing the drawn out outcome of the â€Å"Prosperous Age† was to be sure negative over the long haul, particularly since the results didn't keep just to the nineteenth century yet even extended to the twentieth century. Changes didn't stay aware of populace blast During the â€Å"Prosperous Age†, China’s populace significantly increased from under 150 million to more than 400 million (Perkins, 1969). Common Service Exam anyway proceeded with its exacting portion for passing (Bentley and Ziegler, 2003) and that implied a lower proportion of researcher to populace passes. The dissatisfaction of understudies prompted the ascent of powerful pioneers like Hong Xiuquan who looked for changes which prompted the Taiping Rebellion . Circumstantially, the foundation of his revolutionaries were the poor workers who were constrained out of arable grounds and were socially disturbed and disappointed, which was additionally because of the outcome of the populace blast. The result of the Taiping Rebellion prompted a debilitated Qing as they had to decentralize capacity to commonplace elites to manage the emergency and this force was never completely recouped considerably after the defiance was stifled (Sng, 2011). Commonplace elites who didn't restore the force were a developing indication of rebellion and could have the chance of ascending against the majestic court. The unneeded common turmoil brought about by Taiping Rebellion likewise served to compound ensuing emergency like the Northern Chinese Famine (1876-1879) where the administration was seriously accused for not giving adequate guide. The overabundance turmoil and loss of intensity end up being adverse in the nineteenth century as it disabled China and the nation with no authority political coalition venturing up to help with the issues and emergency. To put it plainly, China was in an absolute disorder and turbulent. Absence of innovative headway Qing China supported political and social steadiness over mechanical advancement which they dreaded would prompt agitating changes. Besides, the huge populace accessible to firms was a less expensive choice to expand yield, as opposed to speculation of new advancements which was exorbitant (Bentley and Ziegler, 2003). This end up being antagonistic in the nineteenth century when China occupied with wars. In the Opium Wars, the Qing military was no match against the British who used better innovation to triumph (Tanner, 2010). The primary destruction brought about Treaty of Nanjing which surrendered Hong Kong to Britain. Resulting wars like the First Sino-Japanese War (1894-1985) had China enduring a devastating destruction against an increasingly predominant and modernized Japanese armed force. China at that point surrendered Taiwan, Penghu and the Liaodong peninsular to the Japanese. It plainly suggested that China couldn't safeguard its own sovereign ground and showed how in reverse the Chinese armed force. It doubts the privilege of China to try and guarantee rights over those domains in the event that she was unable to try and safeguard it appropriately. The issue gets exemplified into the twentieth century when China kept on enduring a few thrashings to the Japanese in the Second Sino-Japanes e War . Indeed, even with the Self-Strengthening Movement (1861-1895) which was grasped to modernize China was inadequate. The ensuing annihilations to Allied powers in the Boxer Rebellion and Japanese in the Sino-Japanese Wars defaced the achievement of the development. Particularly critical was the annihilation in First Sino-Japanese war with respect to the first run through in more than 2000 years of history, local predominance in East Asia moved from China to Japan (Johnson, 2010). Combined with the annihilation, China’s universal and local standings were tested and arranged ensuing upheavals that prompted different issues and the possible end of Qing. Positive Long Term Unanticipated Consequences Building another establishment dependent on ordinary citizens The finish of Taiping Rebellion roused patriots (Del Testa and Lemoine and Strickland, 2001) to battle for the improvement of Chinese. It was a direct result of the outcome of the â€Å"Prosperous Age† that prompted the conclusive ascent of patriot to look for changes. A model would be the decentralizing of intensity, which implied numerous gatherings would be associated with dynamic procedure, as opposed to simply the ruler government. This would guarantee that worries are taken into thought before dynamic that will profit lion's share of the Chinese, as opposed to the magnificent court as it were. The patriot dream at that point finished in the 1911 Revolution in the mid twentieth century, where the Qing was toppled and the Republic of China was set up. By the by, the fantasy of the patriot was fleeting because of a force battle inside. Despite the fact that political decision was booked for 1913, yet it before long turned out to be clear than Yuan Shikai needed to build up his own capacity base. Sun Yat Sen was then constrained into banish after he ventured down as leader of the recently shaped Kuomintang (Foster, 2007). The new government was then consumed by Yuan and prompted many years of political division and warlordism, including government rebuilding (Blecher, 2010). Along these lines we can see that the apparent advantages from the result of â€Å"Prosperous Age† in the nineteenth century didn't completely appear in the twentieth century. Government rebuilding was endeavored and invalidates the point of the guaranteed sharing of intensity with the individuals at first. Political and social distress endured even with the new government which finished in the May Fourth Movement (1919). Subsequently, we can see that China didn't turn out to be better even with the finish of Qing. It is critical to contend that the underlying ascent of patriots had brought about a superior China. It is more pleasant to contend that the underlying ascent of patriots prompted more force battle and protester developments like the Chinese Warlord Era (1916-1928) as there were no solid political powers to implement strength and request until the Chinese Communist Party (CCP) came in 1949. End Henceforth, we can see that the outcomes of the â€Å"Prosperous Age† end up being progressively negative. The seriousness of the negative results shed light on the emergencies in the nineteenth century which disabled China inside and remotely. The effect of the results was overpowering to such an extent that it even snowballed to the twentieth century and further injured present day China. Conversely, the apparent positive results was that it constructed the establishment yet the issue was that the establishment was feeble and insecure which thus prompted more issues which finished in more developments and upsets. Moreover, issues like sovereign issues were not understood by changes or China’s flood in military quality but instead arrangements that returned regions to her under fast approaching conditions . In this way, we can see that the drawn out outcomes were progressively pessimistic in the nineteenth century as it proceeded with the devastating of China financially, socially and militarily and just as set up for the developments and upheavals in the twentieth century which didn't essential achieve security and mutual force among its kin until the CCP came into power in 1949. References †Hung, H.F. (2011), Protest with Chinese attributes: showings, riots, and petit

Klamath Falls Crisis Essay -- essays research papers

the paper is about the water emergency that is occurring right now in the Klamath Falls are of Oregon. It talks about the numerous issues that the various gatherings of intrigue are managing. The fundamental gathering that I concentrated on was the view purpose of the ranchers.      The Klamath Lake, alongside different waterways, lakes and trenches that encompass it, are the reason for just about 500 types of untamed life in southern Oregon and parts of northern California. It additionally fills in as the most significant factor in a farmer’s work; their water system. The reason for the water emergency that is going to today in this district is that the flow water levels and to some degree water quality are reducing and smelling devastation on the area’s untamed life. The most prominent contention from our visitor teachers and Steve Kandra (our to some degree excluded visit control), is that the water levels are unreasonably shallow for the two types of sucker fish to completely develop and to bring forth. This makes it hard to the numerous different species that depend on the sucker for a wellspring of food, the most mainstream being the bald eagle, which is likewise a jeopardized species. Beside the natural life issues, the other primary issue engaged with this water emergency is the option to water utilization. A portion of these water rights go back numerous years at the same time, they are as yet experiencing issues choosing who gets the chance to utilize the water and precisely the amount they should utilize. There are additionally numerous different gatherings engaged with this emergency, beside tree huggers and irrigators, which I feel, are forgotten about and numerous individuals don’t understand their job in the emergency.      Coming from an account foundation myself, I feel that one of the significant partners in this issue are being neglected are the nearby entrepreneurs just as the organizations that buy merchandise from the Klamath zone organizations. Since a considerable lot of the family ranchers around this territory can't flood, they have no yield to sell. This thus implies they either have no pay to buy merchandise or in the most dire outcome imaginable, they may need to offer a portion of the resources for pay for their everyday costs. These advantages could incorporate anything from faming hardware to the land itself. Having been to the Klamath Falls territory by and by, I saw that it's anything but an extremely rich town, without a doubt. You will see that there are not a great deal of corporate firms contrasted with fam... ...use. They said that dairy cattle can harm the land effectively and it can take many years to turn around the harm. It likewise talked about a portion of the issues with the cows contaminating the streams. What wasn’t talked about particularly were the means that the farmers were taking to help save the land. It appears as though everything they did was center around the negative side of what dairy cattle can never really land. Despite what someone’s standing is on the water emergency banter, it is obvious that there isn’t going to be any transient answer for this issue. As expressed by Steve Kandra and another speaker, the manner in which I comprehended it was that the current organic request is set up for a long time. This doesn’t leave any opportunity to get better. Another factor to consider is that there is 70% less downpour fall this year contrasted with the normal. This will be extremely hard for them to keep the water levels stable without the irrigators in any event, taking any water. On MSNBC, a columnist talked about the present conditions around the Klamath Basis just as various different places all through the west. Numerous states engaged with the issue of significantly less downpour fall have just announced a dry spell for summer.

The Immortal Speaker free essay sample

Martin Luther King is viewed as a virtuoso in broad daylight talking by many. At the point when he lived, he had the mind blowing capacity to catch and persuade a group with just his words. Understudies today dissect the procedures utilized in his works so as to acquire a comparable impact when they compose papers or convey talks. Three of his best methods are his scriptural references and suggestions, his utilization of bids, and his utilization of contrary energies. These strategies are utilized broadly in powerful composing since they all fall under the umbrella term, â€Å"pathos,† yet King had the option to utilize them in manners that changed America for eternity. Lord was a reverend, so it is normal for his attempts to be loaded up with scriptural references and suggestions. For instance, despite the fact that A Letter From Birmingham Jail is trickling with mockery, King sets aside some effort to be not kidding and incorporate scriptural help for his conviction that radicalism can have a positive implication. We will compose a custom article test on The Immortal Speaker or then again any comparative subject explicitly for you Don't WasteYour Time Recruit WRITER Just 13.90/page In â€Å"I Have a Dream,† Martin Luther King makes reference to over and over that all individuals are Gods youngsters, and that with confidence his fantasy can become reality. In finding canny approaches to utilize his insight into the Bible, King twists people groups feelings and influences their assessments of the manner in which things ought to be. He had the option to do this halfway in light of the fact that the Bible was a typical enthusiasm to whites and blacks all things considered, permitting his words to resound inside a wide range of individuals. Another explanation his references and implications were so successful is on the grounds that he realized his religion so well that he could choose precisely the help he expected to come to his meaningful conclusion. Rulers utilization of the scriptural history is irrefutably successful from a consistent perspective, yet it is considerably more so due to the enthusiastic impacts the utilizations have on the crowd. Lords works are peppered with bids to compassion, enthusiasm, confidence, equity, and various different sorts of tenderness. He supported his appearance in Birmingham since â€Å"injustice anyplace is a danger to equity everywhere,† and equity was something a lot of his crowd frantically needed. Rulers intermittent sentence in A Letter From Birmingham Jail is covered in bids, pulling at the perusers compassion for each notice of savagery to the undeserving and bad form to youngsters. â€Å"I Have a Dream† is loaded up with claims to expectation and confidence from promising to â€Å"cash a checkto which each American [has fallen] heir† to when he straightforwardly states â€Å"With this confidence we will have the option to slash out of the heap of hopelessness a stone of hope.† With his painstakingly picked words, the feelings of Kings crowd resemble easily manipulatable clay. Audience members and perusers feel committed it could be said to join King in h is battle for equity. Utilizing contrary energies in his talks and expositions permits King to contact individuals from amazingly various foundations at the same time. In â€Å"I Have a Dream,† King shouts to individuals from eight distinct states and connections them with their mountains. By making this solidarity between obvious contrary energies, King causes all of America to ignite with the longing to â€Å"let opportunity ring.† In the last passage of â€Å"I Have a Dream,† King portrays a day when â€Å"black men and white men, Jews and Gentiles, Protestants and Catholics† will all be joined in opportunity. He makes it a point to associate contrary energies here so as to feature the possibility of balance in spite of contrasts. For a comparable explanation, King writes in A Letter From Birmingham Jail â€Å"Anyone who lives inside the United States can never be viewed as an outcast anyplace inside its bounds.† This announcement resounds with any peruser who has fel t like a pariah and sparkles compassion in the individuals who have not. The three complex gadgets are completely associated with tenderness, one of the mainstays of open talking. Tenderness is especially viable in Kings works as a result of their convincing nature. His capacity to impact the feelings of his crowd is an enormous piece of the motivation behind why his battle for fairness end up being such a triumph. His authority of scriptural suggestions and references, claims, and alternate extremes permit him to convince adequately, and change the course of American history all the while.

Human resource management practice

In the ongoing past, HR improvement and the board in Australia has encountered gigantic development. Already, this industry has been formal however generally industry controllers are moving towards deregulation of this segment by drawing in an all the more expertly prepared workforce, in actuality casualizing and enhancing the cordiality business (Patrickson Hartmann 1998, p. 98).Advertising We will compose a custom report test on Human asset the executives practice explicitly for you for just $16.05 $11/page Learn More Practitioner are progressively vehement on making an increasingly adaptable work plan, putting representatives on execution based agreements, dependence on lawful experts and automating HR the board. This has made an increasingly differentiated HR and cordiality industry in Australia. The reason for this paper is to feature the useful correlations among Australia and India’s human asset the executives in the cordiality business. There is no lack of accessible w ork power for Australia’s inn industry. In their report, Nankervis and Debrah clarify that essential capacity of industry directors is to distinguish, prepare and outfit inns with solid work power that satisfies industry needs (1993, p. 507). This is on the grounds that Australia is a significant visitor goal for world class vacationers. So as to hold vacationers, lodgings must give the best client support. HR directors in Australia have additionally needed to build up a â€Å"more precise representative management† by growing progressively adaptable work strategies that oblige â€Å"casual and understudies work power (Knox Walsh 2006, p. 1). In the enlistment of workers, 32% of Australian lodgings guarantee that there are equivalent business open doors for the two sexual orientations (Knox and Walsh 2). To add to this, about 82% of all inns in Australia posses’ statements of purpose that express their business methods of reasoning and targets (Knox Walsh 2006, p. 3). Australian lodging industry despite everything has an extremely low evaluation rates with just about 59.5 % of Australian inns lead employees’ execution examinations and 40.6% having a particular vocations plans for their representatives (Knox Walsh 2006, p. 4). This isn't sufficient to persuade the Australian lodging laborers. By correlation, India’s inn industry spends about 33% of its absolute income while Australia spends about 35% on work cost (Buultjens Cairncross 2009, p. 48; Hotel news asset 2010). The Indians business has likewise tried to move to connect with a â€Å" increasingly adaptable expected set of responsibilities in order to suit in the developing and a progressively formalized preparing technique for its inn work force,† simply like Australia (Chand 2009, para 1).Advertising Looking for report on business financial aspects? We should check whether we can support you! Get your first paper with 15% OFF Learn More However, Australia cor diality industry has seen an expansion in the quantity of low maintenance representatives throughout the years, ascending to 54% of the general work power (Nankervis 1995, para 12). The Indian HR division exclusively chooses the punishments forced on errant representatives; Australia is progressively consultative. This implies Indian is as yet lingering behind in preparing of value lodging staff. The graph underneath shows the distinctions exceed the likenesses. Taking everything into account, India is as yet falling behind Australia in the general advancement of the friendliness business when contrasted with Australia. There is a lack of lodgings preparing establishments in India though, Australia has moved from creating preparing foundations to giving quality preparing fro representatives that its industry requests. Because of improved preparing HR, the executives rehearses have improved immensely and in this way Hoteliers have accomplished increasingly alluring outcomes. They lik ewise pull in a work power with the significant activity skills. In any case, they despite everything need to enhance worker examination programs and create vocation development plans, in the event that they are to hold such profoundly equipped staff. The two nations are connecting with strategies for increasingly adaptable work-plans for their representatives in view of the general business vacillations. Reference List Buultjens’ J., Cairncross, G., 2009. The Australian Hospitality Industry Response to Formalized Enterprise And Individual; Bargaining Prior To The Ruud Government. Diary of Hospitality and Tourism Management. Web.Advertising We will compose a custom report test on Human asset the executives practice explicitly for you for just $16.05 $11/page Learn More Chand, M., 2010. Human asset the board rehearses in Indian friendliness ventures: an experimental examination. DOI: 10.1080/13606710903447972 HOTEL NEWS RESOURCE., 2010. Deloitte Hospitality 2015: Seven Key Tre nds to Shape the Future Success. Web. Knox, A., Walsh, J. (2006). Hierarchical adaptability and HRM in the lodging business: proof from Australia..DOI: 10.1111/j.1748-8583.2005.tb00140.x . Nankervis A. (1993). Improving Productivity in the Australian Hotel Industry: The Role of Human Resource Management, Research and Practice in Human Resource Management. 1.117-39. Nankervis, A. (1995). Human Resource Management in Hotels: A Comparative Study. Web. Patrickson, M., Hartmann, L., 2001. Human Resource Management in Australia Prospects for the Twenty-First Century. Global Journal of Manpower, Vol. 22, No. 398. Thadani, M., Wij, I., 2010. India Hotel Industry Survey 2009-2010. The Federation of Hotel Restaurant Associations of India. Web.Advertising Searching for report on business financial matters? How about we check whether we can support you! Get your first paper with 15% OFF Find out More This report on Human asset the executives practice was composed and put together by client Leilani Pennington to help you with your own investigations. You are allowed to utilize it for research and reference purposes so as to compose your own paper; be that as it may, you should refer to it in like manner. You can give your paper here.

SSOP SANITATION STANDARD OPERATING PROCEDURES - Free Essay Example

SANITATION STANDARD OPERATING PROCEDURES CHAPTER IV SANITATION STANDARD OPERATING PROCEDURES (SSOP) 4.1. Introduction SSOP (Sanitation Standard Operating Procedures) should be specific to each food/fisheries plant. SSOP describe the plants sanitary handling of raw material and hygiene of the processing area and it environment. SSOP contain a description of the procedures that an establishment will follow to address the elements of pre-operational and operational sanitation relating to the prevention of direct product contamination. Fisheries plants are required to develop, maintain, and adhere to written SSOP. This requirement was established because the government concluded that SSOP were necessary. The objective of SSOP is to minimize contamination on product or adulteration. SSOP cover daily pre-operational and operational sanitation procedures. Establishments must identify the officials to monitor daily sanitation activities, evaluate whether the SSOP are effective, and take proper corrective action when its needed. 4.2. Definition SSOP is an activity that related to cleanlines and health effort during procesing so products have good quality and be safe for consumption. Based on Indonesian Ministry of Agriculture regulation No.41/Kpts/IK.210/2/98 about PMMT, the SSOP objective is prevent pathogen bacteria growth which destroy product that danger to human. According to Darwanto and Murniyati (2003), SSOP is one of prerequisite programs that is used for the environment sanitation surveillance, so the plant will produce safe product. The environment on plant comprises rooms, equipments, workers, water etc. Every product processing has different SSOP although in one factory. On SSOP document, it explains the procedures of implementation and monitoring of SSOP on factory. 4.3. SSOP Scope SSOP sections are based on eighth FDA key sanitation conditions. Those sections as follows: 1. Ice and water safety, used on fish processing. Water, used on fish processing, get from safe sources and it manage with good system. 2. Condition and cleanlines of equipments surface that are directly contact to product have to clean and sanitize, including gloves, work dress etc 3. Cross contamination control. 4. Hand washing (hand sink), sanitizer and toilet. Toilets have to complete with door and clean at the end of processing. Hand sink should complete with wter, soap and towel. 5. Product protection from packaging materials. 6. Labeling, storing and material using based on instruction. Sanitizer, oil, and pesticide and toxic chemical have to complete with label and store on special room. 7. Worker health control. When the workers work on factory, they have to clean and healthy. 8. Pest controlling on factory environment using chemical substances, environment should be clean from pest. 4.4. SSOP Principles 4.4.1. Water safety The water supply is one of the most factors when making products which are safe to eat and which meet the required microbiological standards. Water is the most important component on food processing. In food industries, water has function as part of product composition, cleaning the products, equipments and others, raw material of ice and glazing, and drinking (Winarno and Surono, 2002). Before using on food processing, the water have to free from bacteria, suspended material, chemical pollutants, bacteria, viruses, etc. If water contains many bacteria, chlorine can remove and kill the bacteria, it makes the water free from microorganism. Water that use on fish processing should have a good quality. It is free from pathogenic bacteria, dangerous substances, colorless, odorless, and transparent (Jenie, 1997). Based on Directorate of Food and Drinking Control (1996), the water requirements that use on food processing and directly contacting with food have to base on pure water requirement standard (Indonesian Health minister regulation No. 416/MenKes/Per/IX/1990 about water quality requirements and its controlling. In addition, criteria from WHO 1984, EEC 1980, and Gould 1994 can be used by the fish processor on their food processing. There are two sources of water supply potable water and non-potable water. Both of them can be used on food processing, but the fish processor have to meet the water quality standard from health minister regulation, WHO, EEC and other organizations (Huss,1994). 1) Potable water a) Potable water should be provided in all places of employment such as drinking, cooking, washing of the person, processing, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises, washing equipments on food processing, and personal service room. Table 4.1. Microbiological criteria (Guidelines) for drinking water quality Organism in 100 ml 1) Guideline value Remarks Piped water supplies Treated water entering the distribution system Fecal Coliform 0 Turbidity 1 NTU; for disinfection with chlorine, pH preferably 8.0, free chlorine residual 0.2 0.5 mg/l following 30 min (minimum) contact Coliform Organism 0 Water in distribution system Fecal coliforms 0 Coliform organisms 0 In 95% of samples examined throughout the year in the case of large supplies when sufficient samples are examined Colifor Organisms 3 In an occasional sample but not in consecutive samples Source: WHO, 1984 in Huss, (1994) 1) Multiple tube technique (MPN procedure) and the membrane filtration technique have been considered as capable yielding comparable information. Table 4.2. Microbiological criteria (guidelines) for drinking water quality Maximum admissible concentration (MAC) Parameters Results: volume of the sample (ml) Guide level (GL) Membrane filter method Multiple tube method (MPN) Total Coliforms 100 0 MPN 1 Fecal Coliforms 100 0 MPN 1 Fecal streptococci 100 0 MPN 1 Sulphite-reducing clostridia 20 0 MPN 1 Total bacteria counts1) 12) 13) 102) 1003) Source: EEC, 1980 in Huss, (1994) 1) Water for human consumption 2) Incubation at 37oC 3) Incubation at 22oC b) Drinking fountain surface which become wet during fountain operation shall be constructed of materials impervious to water and not subject to oxidation. c) Ice in contact with products shall be made from potable water and maintained in a sanitary condition d) Open water such as water barrels, pails, or tanks for drinking water from which the water must be dipped or poured, whether or not they are fitted with a cover, are prohibited. 2). Non-potable water: a). Non-potable water such as water for industrial or firefighting purposes, is unsafe and not to be used for drinking, washing of the person, cooking, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises or personal services rooms, washing food processing equipments or for washing clothes. b) Construction of non-potable water systems or systems carrying any other non-potable substance shall be such as to prevent backflow or back syphonage into a potable water system. Water quality factors Several factors affect to water quality on fish plant. Microbes on water influence to water quality. Water that contains many microbes may have lack on quality. In addition, Organic matter may react and consume disinfectant such as chlorine and ozone and the presence will also interfere with UV light (Huss, 1994). Furthermore, pH is important in disinfection with chlorine and greater inactivation at high pH. In general, higher temperature result in increased inactivation rates (Huss, 1994). Table 4.3. Water quality tolerances Characteristic Maximum limit in ppm PHYSICAL Turbidity (silica scale) 10 color (platinum scale) 10 20 Objectionable taste color 0 CHEMICAL Arsenic 0.05 Barium 1.0 Cadmium 0.01 Chromium 0.05 Copper 3.0 Iron and Manganese 0.3 Lead 0.05 Magnesium 125.0 Manganese 0.1 Mercury 0.002 Nitrate 10.0 Selenium 0.01 Silver 0.05 Zinc 15.0 Chloride 250.0 Fluoride 1.5 Sulfate 250.0 Phenolic compound 0.001 Total solid 500.0 Normal carbonate alkalinity 120.0 Source: Gould, 1994 Table 4.4. Water hardness quality Quality Ppm of Calcium Carbonate Soft water Less than 50 Slightly hard water 50 to 100 Hard water 100 to 200 Very hard water Greater than 200 Source: Gould, 1994 Water quality in processing and cleaning As a general rule, water used on food processing must meet drinking water standards. WHO guidelines, EEC, and Indonesian health minister regulation can be used by fisheries processor to make the water is proper for fish processing. For making the water as a potable water, water have to check and free from disinfectant and bacteria. Turbidity, color, taste and odor are also easily monitored parameters. If there are local problems with chemical constituents (fluoride, iron) or contaminants from industry or agriculture (e.g. nitrate, pesticides, mining wastes) these should be monitored by the processor (Huss, 1994). The chemicals are used as a disinfectants such as chlorine, chloramines, ozone or UV irradiation. Chlorination is the cheapest form of treatment and monitoring of chlorine is relatively easy. According to WHO (1984) the concentration of chlorine in water should be in the range 0.2-0.5 mg/l. For sanitation purposes, it may reach 200 mg/l, but in order to avoid corrosion lower concentrations are advised (50-100 mg/l). Use of non-portable water in a plant The use on non-portable water may be necessary for water conservation purposes or desirable because of cost, but non-portable water should do not use on food processing. The water e.g. be surface water, sea water or chlorinated water from can cooling. Chlorinated water may be used for washing cans after closing before heat treatment, for transporting raw materials before processing (after the water has cooled off), for initial washing of boxes, for cooling of compressor, for use the fire protection lines in non-food areas and for fuming of waste material. It is necessary that portable and non-portable water should be in separate distribution system that should be clearly identifiable (Huss, 1994). Monitoring of water safety Water qualities have to check before build the fish processing and during operation. During operation, water quality that used on fish processing unit should be check once 6 months. If the fish processors using sea water on their factories, they have to check the quality of water more often than used potable water. On monitoring inspection, they can use sensory test before check it with microbiological and physic test on laboratory. The processors have to use accredited laboratory for checking the water quality (Winarno and Surono, 2002). The technical procedures describing the analyses for the common indicator organism are given in the standard textbook. The values used by the company should refer to specific method employed and the recommendation should include how to sample (tap flow, volume, sampling vessel, labeling, etc) and how to handle and examine the sample. Samples should be processed within 24 hours or less and be kept cool, but not frozen (preferably below 50C) and in the dark. The impact of sunlight can be very dramatic causing false negative results (Knochel, 1990 in Huss, 1994). If chlorination is used for disinfection, monitoring of the free chlorine level is the simplest way of checking the water treatment and should be performed most often (e.g. on daily basis). The microbiological indicator may check less frequently. If disinfection systems leaving no residuals are being used, checking the equipment should be done regularly (Huss, 1994). Corrective action Corrective actions have to do as soon as possible if there are found a deviation to standard on processing. For example, if the quality of water in fish processing is low on quality, the processing activity have to stop temporary and recall the product processing with this water. Record Recording have to do on every monitoring action and corrective action. Fish processor used daily sanitation checking, periodic inspection monitoring, and periodic inspection plumbing (Winarno and Surono, 2002). SANITATION STANDARD OPERATING PROCEDURES Table 4.5. Inactivation of microorganism by free chlorine Organism Water Cl2 residues, mg/l Temperature, oC pH Time, min Reduction % C*t 1) E. coli BDF2) 0.2 25 7.0 15 99.997 ND3) E. coli CDF4) 1.5 4 ? 60 99.9 2.5 E. coli + GAC5) CDF 1.5 4 ? 60 10 60 L. pneumophila (water grown) Tap 0.25 20 7.7 58 99 15 L. pneumophila (media grown) Tap 0.25 20 7.7 4 99 1.1 Acid-fast Mycobacterium chelonei BDF 0.3 25 7.0 60 40 60 Virus Hepatitis A BDF 0.5 5 10.0 49.6 99.99 12.3 Hepatitis A BDF 0.5 5 6.0 6.5 99.99 1.8 Parasites G. lambia BDF 0.2 0.3 5 6.0 99 54 87 G. lambia BDF 0.2 0.3 5 7.0 99 83 133 G. lambia BDF 0.2 0.3 5 8.0 99 119 192 Source: Huss, (1994). 1) C8t product of disinfectant concentration (c) in mg/l and contact time (t) in minutes for 99 % inactivation (mod.a. Sobsey, 1989) 2) BDF = Bufferd demand free 3) ND = no data 4) CDF = chlorine demand free 5) GAC = granular activated carbon. SANITATION STANDARD OPERATING PROCEDURES 4.4.2. Condition and cleanlines of equipments surface that are directly contact to product A great variety of utensils and equipments are used in the fish factories. There are an abundance of advice and regulation available concerning the requirements for equipment. All of them agree that the food equipments should be non-contaminating and easy to clean. Raw fish, for example, do not have the same standard of hygiene as a cooked or value added product. Criteria for hygienic design are particularly important for equipment that used in the following stages of processing and particularly after bacteria-eliminate by processing stages. There are seven basic principles for hygienic design agreed by Food Manufacturers Federation (FMF) and Food Machinery Association FMA (FMA/FMF 1967) as quoted by Forsythe and Hayes (1998). 1. All surfaces in contact with food must be inert to the food and must not migrate to or be absorbed by the food. 2. All surfaces in contact with food must be smooth and non-porous so that tiny particles of food, bacteria, or insect eggs are not caught in microscopic surface crevices and become difficult to dislodged, thus becoming a potential source of contamination. 3. All surfaces in contact with the food must be visible for inspection or the equipment must be readily disassembled for inspection. 4. All surfaces in contact with food must be readily accessible for manual cleaning, or if not, the readily disassembled for manual cleaning, or if clean-in-place techniques are used, it must be demonstrated that the results achieved without disassembly are the equivalent of those obtained with disassembly and manual cleaning. 5. All interior surfaces in contact with food must be so arranged that the equipment is self-employing or self-draining. 6. Equipment must so designed as to protect the contents from external contamination. 7. The exterior or non-product contact surfaces should be arranged to prevent harboring of soils, bacteria, or pets in and on the equipment itself as well as in its contact with other equipment, floors, walls, or hanging supports. The equipment in food plant is very specific for the type of food being processed. However, there are basic factors that must be considered essesntial in the design and in the installation of equipment to maintain a clean plant for the production and processing of food that is clean and safe (Gould, 1994) According to Gould (1994), some of basic the fundamentals of design should include the following: a. All surfaces in contact with food should be inert to the food under the condition of use and the food surface constituents must not migrate into the food or be adsorbed by or in the food. b. All surfaces in contact with the food must be smooth and non-porous to the food or to bacteria, yeast and/or molds and be totally free from pits or crevices. c. All product contact surfaces must be free of recesses, dead ends, open seams and gaps, crevices, protruding ledges, inside threads, insides shoulders, bolt and/or rivets. d. All equipment should be designed so that all contact surfaces can be readily and thoroughly cleaned and sanitized. e. All food equipments should be available for inspection and cleaning. f. All food equipments should be designed to protect the foods from external contamination. g. All food equipments should be designed so as to eliminate dead ends and dead space or areas to harbor soil, bacteria, molds, yeasts, and other pests. h. All food equipment should installed with three feet clear working area around the equipment. i. All food equipment should be installed with a minimum of six inches off the floor. j. All moving parts should have sealed or self-lubricating bearings. k. Hoods, if necessary, must be installed for ease in cleaning and sanitizing when appropriate. l. Wood and other impervious materials shall not be used in a food plant. m. Stainless steel should be used for the manufacture of all food plant equipment, piping, and all food contact surfaces. n. All food equipment should be acces for the service, preferably from above. o. The food plant equipment should be designed for cleaning in place (CIP) in preference to clean out of place (COP). p. All conveyor guides, splash guard, safety guards should be easily removed or easily opened to permit cleaning. q. All water and steam valves should be designed to prevent any leakage and they should have no pockets or recess areas. r. All food valves should be easily disassembled for cleaning and inspection. s. All piping must be aligned and supported to prevent sagging or any impediment to product flow and it must be self-draining. According to Shapton and Shapton (1991), the most common design faults which cause poor cleanability are: a. poor accessibility (- equipment should be placed at least 1 m from wall, ceiling or nearest equipment; b. inadequately rounded corners (minimum radius should be 1 cm, but 2 cm is regarded as optimum by the American Sanitary Standards Committee); c. sharp angles; d. dead ends (including poorly designed seal). Materials commonly used on food processing equipments are stainless steels, iron and mild steel, copper and its alloy, miscellaneous metals, plastics, rubber, glass, and wood, antimicrobial work surface (triclosan produced by Ciba Geigy) (Forsythe and Hayes, 1998). Monitoring action On fish processing unit, there are several subjects that have to monitor on cleaning of all surfaces equipments that contact directly to food such as surfaces condition which directly contact with products, cleanliness, and sanitation of equipment surfaces that contact directly to food, type and concentration of sanitation material, cleanliness of gloves and worker cloth (Winarno and Surono, 2002). This monitoring can do with visual inspection to surfaces cleanliness whether good or not, cleanliness and sanitation whether maintain by fish processor or not, gloves and worker cloth whether have a good or bad condition. Besides, using visual test, the processor can use chemical test using test strips/kits and microbiological test can do on verification action. Corrective action Several objects have to observe on corrective action such as sanitizer concentration whether variation or not, if it happens management of fish processing have to maintain/change the equipments and trained the worker. Recording Record should be observe at every monitoring and corrective action. The example of record on fish processing are periodically monitoring record, periodically record of chemical concentrations and monthly sanitation monitoring records. 4.4.3. Cross contamination protection Cross-contamination is defined as: any product that directly or indirectly becomes contaminated from contacting contaminants from another product, package, or area. The environment at a seafood plant location can contribute to contamination, as well as contamination to the products. The processing equipment, containers, and work surfaces are other contamination sources. An effective sanitation program is necessary to reduce contamination and to monitor program effectiveness. Cross contamination is easy to occur from raw materials. Many pathogenic bacteria are naturally present in aquatic environments Clostridium botulinum type E, pathogenic Vibrio sp., Aeromonas) and the general environment (C.botulinum type A and B, Listeria monocytogenes) (Huss et al. 2000). Other microorganisms are of the animal/human reservoir (Salmonella, Shigella, E.coli, enteric virus) (Huss et al. 2000). Although this pathogen is destroyed through pasteurization and thermal processing, it often enters cooked, ready-to-eat products as a post-processing contaminant. The pathogenic bacteria may live in fish, these microorganisms may be passed on the raw materials during production and processing. In general, when a fish is caught, the flesh is sterile whereas after death the fishs immune system collapses allowing easy access of microorganisms into the flesh (Huss 1995). Some microorganisms have been found on the entire outer surface (skin and gills) and in the intestines of live and newly healthy caught fish (Huss 1995). If these microorganism move to other materials on processing area, it will cause contamination on products or equipment. It can be affect to product quality. Processing equipments Processing equipments can be as a source of contamination on fish manufacture. It is therefore necessary that equipment in the processing establishment, coming in contact with food, be constructed in such a way as to ensure adequate cleaning, disinfection and proper maintenance to avoid the contamination (CAC 1997). To avoid cross contamination, processing equipments are have specific color for specific area, e.g. blue for raw materials products, white for processing area, and yellow for toilet and general plant cleaning. Personnel Personnel are one of vital component on cross contamination during fish processing. Transfer of microorganisms by personnel particularly from hands, is of vital importance (Chen et al. 2001; Bloomfield 2003). During fish handling and processing, bacteria may transfer from contaminated worker hands to raw materials or product and equipments surfaces. Low infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hands as a source of contamination (Snyder 1998). Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens, especially when considered along with the restriction of ill workers (Adler, 1999). To avoid cross contamination the employee should have received basic food sanitation training and employee do not result in food contamination. Water Water is important factor on fish processing, there are not fish processing without water. Water is a vehicle for the transmission of many agents of disease and continues to cause significant outbreaks of disease in developed and developing countries world-wide (Kirby et al., 2003). It is therefore important that potable water is used throughout the production process, for cleaning equipment, washing food, as well as ice making (Kirby et al., 2003). According to www.seafoodfromvietnam.com, stated that the main methods to avoid cross-contamination referring to the design and the technological installations of the factory are: the production line should be installed in straight line with no overlapping steps; ceiling, wall, equipment, machines in the factory must be always maintained; floor, walls, sewerage surfaces must be smooth to easy to clean; floor, walls, sewerage must be sanitized after each shift; all gates to the factories interior and to the different production rooms must kept closed tight best by doors. they should have in addition plastic curtains installed inside after the doors that protect against insects and contamination from outside; ventilation systems should be arranged close to the ceilings and must be protected against contamination from outside and always found in good operating condition; processing water and waste water drainage system should be constructed under the principles of flowing from area of high hygiene risk to low risk; drainage holes and ways must be constructed to not allow harmful animals to enter and must prevent a back flow of waste water during production. Monitoring Monitoring program on this section is starting from the source, through treatment, distribution and storage within the factory, to ensure that the water complies with internal or legislative standards (Kirby et al., 2003). According to Winarno and Surono (2002), there are several monitoring actions on cross contamination protection, namely: 1. Managers have to separate different activities such as between handling/processing of raw material with products. 2. Separating different products on storage 3. Cleanliness and area sanitation and handling equipments and food processing 4. Practice on Personal hygiene, cloth and hand washing 5. Practice to personal and equipments on product handling. 6. Personal flow on factory Several incorrect actions do by workers during processing: a. handing raw materials, then handle products; b. work close to or on the floor, then handle product; c. handling materials of can, then handle product; d. back from toilet did not wash hands; e. the shovel to handle waste on the floor, is also used for handle products; f. scratching face then handle the product; g. holding the unclean door handle, then handle the product. Corrective action According to Winarno and Surono (2002), quality assurance team have to do several corrective actions when there is a discrepancy monitoring that cause cross contamination. a. stop the activities till normally; b. take the preventive action; c. safety product evaluation, if it is necessary disposition to other products, re-process, and disposed to contaminated product. 4.4.4. Preserving hand washing facilities, sanitation, and toilet Washing facilities A hand washing facility should be ideally be provided in the factory entrance so that it can be used every time somebody enters. It should have hand hot (40-50oC) running water; pedal operated taps are best. Soap and single-use towels should be provided and/or hot air hand dries. No towels are needed for a wet process room. If paper towels are used, a bin must be provided; the contents of the bin must be burned at intervals, well away from the processing area. There are a number of the requirements on washing facilities: Have adequate washing facilities e.g. 1 washing facility for 10 workers Be located on appropriate place e.g. in front of entrance door on fish processing. Should be have flow water sources and dryer, and also bin. In addition, fish plant should have washing hand rooms, hygienic bathrooms and replacement rooms for changing clothes and boots. Table 4.6. Minimum number of lavatories in food processing Type of employment Number of employees Minimum number of lavatories Non industrial office buildings, public buildings, and similar establishments 1 15 1 16 35 2 36 60 3 61 90 4 91 125 5 Over 125 Additional fixture for each additional 45 employees Industrial factories, warehouses, loft building, and similar establishment 1 10 1 fixture for each 10 employees Over 100 1 fixture for each 15 additional employees Source: Gould (1994) Cleaning systems The most comprehensive procedure for manual cleaning and disinfection of Clean Out of Place (COP). It is suitable for modern plants. For cleaning liquid handling plants like breweries and dairies Clean In Place (CIP) system will be used, based on circulation by pumping of water, cleaning agents and disinfectants. In principle, the two systems will be similar. The most factories, a combination of COP and CIP will be used. Use of CIP may be limited to part of the plants or even to a particular machine. However, regardless of the type and size of food production the general principles behind the complex. The frequency of cleaning and disinfection will vary from several times during the working i.e. at every major break to once every day, at the end of production, or even less frequent. Table 4.7. Steps cleaning on fish plant Step Kinds of cleaning Purposes 1 Dry Clean surfaces are wiped and floors swept solid wastes (i.e. seafood scraps) are put into waste bins 2 Cold water wash (removes soluble waste softens remaining materials) Use cold water under pressure to wash walls, floors, and equipment. Hot water is not recommended as it causes food residues to set and become difficult to remove start from the corners and work towards the drain (top to bottom) to reduce the spread of contamination 3 Apply detergent Scrub (loosens and lifts soil and dirt) apply an approved food grade detergent to all surfaces, moving upwards from the bottom to the top and observing manufacturers instructions (i.e. concentration, contact time, temperature) scrub equipment and surfaces using cleaning pads or sponges remove any build up of materials (e.g. around hand basins and equipment) 4 Warm water rinse (removes dissolved waste materials and cleaning chemicals) rinse all detergent from the surfaces using warm potable water under pressure from the top down 5 Apply sanitizer (kills any bacteria present) very hot water (greater than 750C) or an approved food grade chemical sanitizer may be used apply the sanitizer to all surfaces by moving upwards from the bottom to the top and observing manufacturers instructions (i.e. concentration, contact time, temperature) 6 Hot water rinse (removes sanitizer) rinse all sanitizer from the surfaces using hot potable water (greater that 75C) under pressure from the top down 7 Flush drainage system flush the drainage system with high pressure water for several minutes to prevent a build up of food residues and the possible production of odors 8 Allow to air dry ensure surfaces and equipment dry rapidly. do not dry surfaces with tea towels as they may re-contaminate the surface (if a towel is needed, use a disposable paper towel) 9 Inspect inspect surfaces and equipment for cleaning effectiveness determine if they look, feel and smell clean? (i.e. look for streaks, feel for grease residues, wipe with a tissue to detect discolorization, run you finger under bench tops, move equipment, if you can smell fishy odors then there is a cleaning problem) may be performed as part of the Pre-Operational Hygiene Inspection or during hygiene audits Source: Anonymous (2002) Table 4.6 . Chemical Disinfectants Chemicals groups Range of activity Examples of brands Alcohols Aldehydes Ampholytes Chlorhexidine Chlorine compounds Iodine compounds Phenolics Chloroxylenol clear soluble White Pine fluids Quaternary ammonium compounds wide wide narrow narrow wide wide] narrow wide wide extra narrow narrow Cidex Tego Hibitane Brobat Bleach, Domestos, Milton Wescodyne, lodron (iodophors) Betadine (povidone-iodine) Dettol Clearsol, Hycolin Izal Germicide Jeypine Shield Savlon (includes chlorhexidine) Source: Table. 4.7. Inactivating material Chemical groups Foods Inactivation by * Synthetic products ** Natural products Hard water Alcohols Ampholytes Chlorhexidine Chlorine compounds Iodine compounds Phenolics chioroxylenol clear soluble white Quaternary ammonium compounds Slight Serious Serious Serious Serious Serious Slight Slight Serious Slight Serious Serious Slight Slight Moderate Moderate Moderate Serious Slight Serious Serious Slight Slight Moderate Moderate Moderate Serious Slight Serious Serious Slight Slight Serious Slight Slight Serious * Synthetic products = plastics and nylon **Natural products = rubber, wood, cork, cotton, paper, cellulose sponge All surfaces, equipments, and utensils that come into contact with seafood should be cleaned and sanitized at least on a daily basis. This means it should be odorless, free of soil, and be almost entirely free of bacteria. Food handlers who are asked to use chemical disinfectants must be instructed and supervised to ensure the fresh preparation, daily, of the disinfectant solutions. The containers for the fresh solutions must be not only clean but also disinfected by heat, as described earlier, to destroy any bacteria which may remain in the containers. Toilets Adequate and separate toilet facilities must be provided for male and female employees. The principle toilets should be sited at some distance from the production area. In larger factories additional toilets will supplement them and these should be sited close to but not opening directly onto processing and storage areas. Double self-closing tight fitting doors are required although automatically operated doors are preferable. Toilets should conform to the same standards of hygiene demanded in food handling areas of the factory, and cleaning and disinfection should be carried out least once per day. Construction materials for ceiling, walls, floors and cubicle partitions should be durable and surface should be hard, impervious to water, smooth and easily cleaned. Junctions between walls and floors should be coved and wall angles rounded. Floors should slope towards drain and efficient ventilation to the outsides atmosphere, possibly aided by extraction fans, is vital. All toilet facilities must be well maintained and operating at all times, and in employees should be encouraged to play a part. In total, water closets, preferably foot-operated, should be provided at the rate of 1 per 15 female employees whilst 1 urinal and 1 water closet per 25 males is necessary. Employees should be reminded of the need to wash their hands when leaving the toilet by suitably worded notices but this should be reinforced by routine checks by supervisory staff. Additional hand-washing facilities should be sited at all entrances to food handling areas. Here foot-or knee-operated rose head miser tape are preferable as splashing is reduced. Toilet rooms separate for each sex, shall be provided in all places of employment. The number of facilities to be provided for each sex for whom the facilities are furnished. Where toilet rooms will be occupied by no more than one person at a time, can be locked from the inside, and contain at least one water closet, separate toilet rooms for each sex need to be provided (Gould, 1994). Flush toilet should be provided at the following ratios : Table 4.8. Toilet should be provided on fish processing Number of employees Number of toilets 1 9 1 10 24 2 25 49 3 50 100 5 Clucas and Ward (1996) An extra toilet is the requiret for every additional 30 employees. 4.4.5. Protection from contaminant materials Monitoring There is a number of monitoring action on this section, such as monitoring toxin materials and unsanitary water every 4 hours since starting production. Corrective action Corrective action is possible to do if there are deviation matters on monitoring action: 1. Vanishing contamination materials from surfaces 2. Repairing air flow to reduce condensation 3. Avoiding water puddle on the floor 4. Using water to wash foot and wheel before entrance to processing room 5. Training 6. Throwing un-labeling chemical materials. Recording Records that are needed on this point are sanitation periodic control record and daily sanitation control record. 4.4.6. Labeling and storage Several types of printed labeling are common pressure-sensitive plastic, paper and laminated aluminum foil labels. Sleeve labels are clipped or fixed with adhesive around pots and tubs. Such containers may require features, such as a recessed panel, in their design to facilitate the location of the label. Some packs are designed so that after use a paperboard label and plastic pot may be easily separated to meet waste management needs. Another popular form of labeling of bottles and jars is the printed plastic shrink sleeve. These are supplied flat and printed in tubular form on reels. After automatic application, the container passes into a heated zone which causes the label to shrink tightly around the container. Labels Labels in the context of food packaging comprise the labels which are applied to: * primary packaging in the form of cans, bottles, jars, pots, tubs, cartons, corrugated fiberboard cases, fiber drums and molded pulp containers; * transit packs (secondary packaging) such as cases and stretch/shrink wrapped packs; * palletized loads (tertiary packaging) the food product directly (promotional labels), e.g. fruit. The products concerned and, where, for instance, a label is applied over a closure, provide security as a tamper evident feature. Labels are characterized by their substrate, adhesion and method of application. The substrate may be paper, paperboard and laminates thereof to aluminum foil and plastic films. There is a wide choice of paper based substrate depending on the appearance and finish required. The paper may be uncoated, on-machine white mineral pigment coated in matte, satin or gloss finishes, or cast coated off-machine with white or colored mineral pigment coatings. Where laminates to aluminum foil are used, they are often embossed. Labels may use any of the conventional print processes, the choice being influenced by the order quantity and finished appearance required. Digital printing is also used, as is ink jet printing, on the packing line. Varnishing is applied to provide protection, e.g. wet rub resistance, and gloss. Hot foil stamping is used to enhance appearance. Products information on label are : 1. Lot/Batch identification On labeling should be added producer name and no of batch. It is important for product recalling and stopping distribution of product. 2. Product information It contains information about nutrition, ingredients, composition, how to choose, handle, store, process and consume of product with safety and the correct manner. 3. Labeling system Food product should be have a good label which have good color, appropriate size, and different from the other products. In addition, labeling system should base on Indonesian Health ministry regulation No 79/Menkes/Per/III/1978 about Label and the advertising of food. 4. Training for consumer Monitoring The purpose of the monitoring this are to ensure that the labeling, storage, and use of toxins is true for protection of product from contamination. Some aspects that are monitored is the activity and labeling systems, storage and use of toxins. Some things to note is that the labeling should be mention: The name of the product in the packaging; The name and address of the distributor; The usage instructions Labeling on packaging also mention: a. The name of product in the packaging b. The usage of instruction The storage for materials that are toxin should be store in: 1. Storing the materials on limited access area; 2. The food grade material with non-food grade have to separate, 3. The materials have to throw away from the equipment and goods that are contact with the product. Monitoring action should be conducted on sufficient frequency; it is recommended at least once a day, and the observation of conditions and activities throughout the day. Corrective action Corrective action should be conducted on labeling and storage are: 1. remove the toxin material that is untrue storage, 2. return the material that are not properly labeled to the supplier, 3. correction labels, 4. discard damaged containers, 5. check safety of product, 6. carry out training Recording Recording for monitoring and corrective action that should be done as follows: 1. Periodic control sanitation records, 2. Daily control sanitation record, 3. Daily log information, 4.4.7. Monitoring on Personal Hygiene Many hygiene problems arise from the staff themselves. It is therefore important to ensure that they are healthy, and that they have a basic understanding of the need for good personal hygiene. Good personal hygiene is essential for preventing bacterial contamination of seafood, and can be as simple as: washing hands frequently; wearing clean protective clothing; and keeping worker healthy and clean. Staff should not be allowed to work in food processing area while suffering from intestinal infection as these may be transited to the food. Open cuts and boils on the hands may harbor pathogenic staphylococci, and any staff with such lesions should cover them with waterproof dressings. If possible, dressed cuts should not come into direct contact with food. If this is not possible, the member of staff affected should be transferred to areas where they do not come directly into contact with the food. Staff should not be allowed to wear outdoor clothing within the processing area as the standards of hygiene outside the factory will invariably be lower. Cloakrooms will therefore need to be provided where outdoor clothing can be storage during the working day and where staff can change into clean overalls. Cloakrooms should include lockers for the safe keeping of valuables such as rings and watches which are not allowed on the factory floor. The factory should provide all workers with clean overalls, hats and, where appropriate, rubber gloves (Clucas Ward, 1996). Food handlers are required to maintain clean protective clothing that prevents food from coming into contact with any portion of their ordinary clothing. The upper and lower torso is to be covered when handling or preparing un-packaged seafood. According to Anonymous (2002), protective clothing is used to protect the food from contamination and may include: hair covering (caps or hair nets), apron, gloves, and enclosed footwear or boots. Hair is a common cause of physical and bacterial contamination of foods. To prevent hair from coming into contact with food or food contact surfaces, food handlers are required to wear clean hair covering when in food preparation, packing and services areas. Personal Hygiene Personal hygiene is a most important element of health quality assurance in a fish processing plant. According to Thorpe (1992), the essential requirements for personnel working in production area and stores are those mentioned below: 1. protective clothing, footwear and headgear issued by the company must be worn and must be changed regularly. When considered appropriate by management, a fine hairnet must be worn in addition to the protective headgear provided. Hair clips and grips should not be worn. Visitors and contractors must comply with this regulation; 2. protective clothing must not be worn off the site and must be kept in good condition. If it is in poor condition, the supervisor should be informed immediately; 3. beards must be kept short and trimmed, and a protective cover worn when considered appropriate by management; 4. nail varnish, false nails, and make up must not be worn in production areas; 5. false eyelashes, wrist watches and jewelry (except wedding rings or the national equivalent, and sleeper earrings) must not be worn; 6. hands must be washed regularly and kept clean at all times; 7. personal items must not be taken into production areas unless carried in inside overall pockets (handbags, shopping bags must be left in the locker provided); 8. food and drink must not be taken into or consumed in areas other than the tea bars and the staff restaurant; 9. sweets and chewing gum must not be consumed in production areas; 10. smoking or taking snuff is forbidden in food production, warehouse, and distribution areas where No Smoking notices are displayed; 11. spitting is forbidden in all areas of the site; 12. superficial injuries (cuts, grazes, boils, sores and skin infections) must be reported to the medical unit or nurse via the supervisor and clearance obtained before entering production areas; 13. dressings must be waterproof and contain a metal strip as approved by the medical unit; 14. infectious diseases (including stomach disorders, diarrhea, skin conditions and discharge from eyes, nose or ears) must be reported to the medical unit or nurse via the supervisor. This also applies to staff returning from travel abroad where there could be a risk of infection; 15. all staff must report to medical unit on return from both certified and uncertified sickness. According to Anonymous (2002), staff should wash their hands with soap and warm water: * before handling seafood, * after handling raw seafood and before handling cooked seafood, * immediately after using toilet, * after eating or smoking, * after performing cleaning duties, * after handling any waste materials, and * immediately after coughing or sneezing into hands, wiping nose, scratching head, face or body under protective outer clothing. In addition, according to Anonymous (2002), following is a list of some other recommended personal hygiene requirements: * Cover cuts, burns, rashes or other injuries. Use brightly colored, waterproof bandages wear a disposable glove over the top; * Remove all jewelry as it prevents effective hand washing and poses a risk of physical contamination; * Remove nail polish, heavily scented hand creams or other cosmetics that could contaminate the seafood; * Do not eat or drink in food preparation or storage areas; * Do not smoke in food preparation or storage areas. As is required by the Food safety (General Food Hygiene) Regulation 1995 in Forsythe and Hayes (1998), all cuts, sores and other skin abrasions must be covered with approved waterproof dressing which prevent the transmission of skin bacteria on to other surfaces. Dressing must be replaced regularly and not allowed to become dirty. Health of worker Occupational health services are available in industry. Most large departmental stores and factories possess well-equipped medical departments including a surgery and waiting room. When an identified outbreak of food poisoning or other disease occurs in a factory or in the community arising from factory procedure, the first people to be involved are the on-site doctor and nurse. It is then the responsibility of the medical staff to inform the management and the offices of the Medical Environmental Health departments (Betty Diane, 1987). According Anonymous (2002), staffs are required to tell management if they are suffering from: 1. Severe cold or flu symptoms. 2. Stomach cramps, vomiting, and/or diarrhea. 3. Contagious or infectious diseases. 4. Infected wounds, sores, or boils. 5. Dermatitis, rashes, or skin irritations. They are not permitted to perform any activity where there is direct contact with seafood, and should only work in areas where there is no risk of contamination. Medical examination Physical examination is usually required at the beginning of employment, to establish freedom from tubercle infection, intestinal pathogens and skin infection. Also a medical certificate should state freedom from past typhoid- like illnesses and skin diseases. Periodic examination of stools from healthy food handlers is not recommended. Amongst meat and poultry workers salmonellae may be excreted for a short time only, the serotypes changing according to the pattern of serotypes in the animals and birds and in the carcass and poultry meat (Betty Diane, 1987). All applicants seeking employment in the food industry processing, who are likely to come direct or indirect contact with foods, should be examined medically to ensure fitness or work (Forsythe and Hayes, 1998). Obviously, the rationale of the medical examination and questionnaire for applicants should be applied to existing employees on continuous basis. It is essential that management is informed immediately of any such complaints so that the correct remedial action may be initiated (Forsythe and Hayes, 1998). Monitoring Monitoring is intended to control health condition of worker that can cause microbiological contamination on food, packaging materials, and food contact surfaces. Some symptoms of worker are needed to get attention during monitoring such as diarrhea, fever, vomiting, jaundice, sore throat, skin lesions, ulcers, and dark urine. Corrective action Some action that taken by management are: repatriating the personnel, covering the wound with impermeable bandage, then repatriate personnel. Recording The management should be record the data health examination and records regular corrective action when a deviation occurs. 4.4.8. Pest Control The possible entry of insects, birds, and vermin such as rats and mice, must be prevented at the construction stage. There should be no trees, gardens, cultivated area, etc. inside the side compound as these provide habitats for vermin and insects. The buildings should be surrounded by an area of concrete or tarmac. Flies, which are notorious for carrying disease, should be excluded from the processing area. Devices which used ultraviolet light to attract flies appear to be ineffective in tropical areas, possibly because the sun shining through open windows is a brighter source of ultraviolet light than the trap itself. It is therefore probably more effective to exclude the flies than to try to catch them. Domestic animals such as dogs, cats, chicken, ducks, etc. should never be allowed to wander around in the processing area and should be banned from the site altogether. All these warm-blooded animals can carry pathogenic organisms. Water traps at the points where drainage chabbels pass through the walls to the outside should prevent the entry of rats, mice, and cockroaches. Pests are a potential source of contamination. Flies, cockroaches, mice, birds, and animals all carry bacteria and, if not controlled, they can bring food poisoning bacteria into a premises. According to Wrzesien et al., (2005) There are many pests which danger to fish processing plant namely: a. ZOONOSIS Zoonosis are defined as those infections which are naturally transmitted between vertebrate animals and man (W.H.O. Committee on Zoonosis, 1969). Zoonosis as we know are infectious diseases, and are caused by viruses, bacteria, fungi, protozoa or by parasites, may infect the body through the respiratory tract, mucous membranes, the mouth or the skin, scrapes or wound. Zoonosis can be transmitted from animals to man by several methods. Direct Transmission; direct or immediate contact with a diseased animal. (e.g. Rabies, ringworm). Indirect Transmission; exposure to disease by being in contact with objects or materials which have been contaminated by a diseased animal. (i.e. Amoebiasis, hookworm). b. RODENTS Rodents include rats, mice and voles, both those common to human habitations as well as local and naturally occurring wild rodent populations. Rodents can be disease vectors as well as freeloaders on a Sites food supplies, and rodents can also cause physical damage to material and to other animals. c. BIRDS Birds such as pigeons, sparrows, starlings, raptors and various waterfowl can compete for food with site animals, foul food and water and be vectors and reservoirs for disease. d. INSECTS AND ARACHNIDS Cockroaches, flies, ants, ticks, fleas and lice all cause various problems, they contaminate food supplies (their larvae), spread disease and are parasitic on (or annoy) site animals. Cockroaches can carry several infectious agents and parasites. Spiders are generally beneficial but centipedes can bite. e. INDIGENOUS AND FERAL CARNIVORES Predators can cause much damage in sanctuaries by killing and injuring animals spreading disease such as rabies, and generally stressing animals. f. PLANTS Poisonous plants, thorny brush, trees and weeds can also be annoying/dangerous to animals, staff, and visitors. Many factors contribute to the presence of pests in the site today and much can be done to eliminate them or reduce them to manageable proportions. The best cleaning and sanitizing procedure can be destroyed if cockroaches or mice are active during the night. Good personal hygiene and food handling practices can also be in vain if flies have access to food processing areas or seafood is not protected from flies. According Anonymous (2002), to control pests, two possible approaches that can be used: * preventive measures, and * elimination measures. Furthermore, according to Anonymous (2002), preventive measures are the most effective approach and often the cheapest. They aim to: * prevent pest entry to the premises, and * remove the food supply (e.g. starve them out). Elimination methods are used to control pests that gain access to premises. These types of pest control methods are usually more expensive but may be required under certain circumstances. The location of baits and the application of chemical sprays are particularly important because baits and sprays could contaminate seafood. Baits must be located away from foods. Foods and packaging materials must be protected from chemical sprays. You may need to seek professional advice when deciding what pest control measures to use. Effective pest control also requires routine premises inspections to look for signs of pest activity (such as smears, droppings, gnaw marks). This could be done weekly as part of the cleaning program. Look in the places where activity may be expected, such as inside cupboards, underneath refrigerators, and in drains. Table 4.11. Two approaches on pest control Preventive Measures Elimination Measures Fly screens, plastic strips, air blowers Internal Fly traps zappers Sealing access points (e.g. cracks) Rodent or coakroach traps baits Eliminating harbourage sites The application o chemical sprays Contralling waste materials Effective cleaning Cover foods or store in lidded containers Source: Anonymous (2002) Rodents should be controlled in and around a food plant for three basic reasons, that is, (1) the economic of lost products consumed by them and the damage to other product causing their destruction, (2) the aesthetics standpoint, that is, rodents and their filth is repugnant, and (3) from the standpoint that rodents are carries and transmitter of disease (Gould, 1994). The most important step in control of mice and rats is to remove all harborages, including hollow structural and storage areas within the plant. Bait boxes with anticoagulant type baits may be effective for rats. Bait boxes must be located on the entrance and around the perimeter of buildings (Gould, 1994). Birds are a nuisance in and around a food establishment. They may contaminate raw material, product or material in food processing or storage, and outgoing materials. They cause objectionable odors, deface property and they may be the cause of disease. The most trouble bird are pigeons, house sparrows, and starlings (Gould, 1994). Monitoring The aim of pest monitoring is to confirm that the pest has been removed from the processing area. Monitoring action can be done by visual inspection, use a flashlight to hide and animals trap, to keep the area clean and facilitate supervision. Corrective action In the example when the observation was made, in fact, after using of pesticides and traps, flies back to entering the processing room, then the corrective actions that can be done is to add a air curtain on the above of outer door and remove the waste out of the container. Recording The control records in this point are periodic sanitation controls record and daily sanitation control record. 4.5. Summary SSOPs were necessary in the definition of each establishments responsibility to consistently follow effective sanitation procedures and to minimize the risk of direct product contamination or adulteration. SSOPs are sets of a specific sanitation and hygiene principles procedures and practices to ensure cleanliness/safety of food products during production. SSOP is an prerequisite program, before fish processing implement of HACCP.