Sanitation Standard Operating Procedures (SSOP)

Sanitation Standard Operating Procedures (SSOP) 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: Ice and water safety, used on fish processing. Water, used on fish processing, get from safe sources and it manage with good system. Condition and cleanlines of equipments surface that are directly contact to product have to clean and sanitize, including gloves, work dress etc Cross contamination control. 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 wà ¡ter, soap and towel. Product protection from packaging materials. 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. Worker health control. When the workers work on factory, they have to clean and healthy. 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 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 Fecal Coliforms 100 0 MPN Fecal streptococci 100 0 MPN Sulphite-reducing clostridia 20 0 MPN 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 â€Å"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 >> 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 foo

Essay --

Zachary Voss March 11, 2014 Research Paper Nelson Mandela was a man before his time who fought for others’ rights, believing that all people should be treated equally. He grew up seeing injustice throughout the country he lived in and dedicated his life to making sure people received the rights deserved. Nelson Mandela was born on July 18, 1918 in Mueso Transkei, South Africa and lived along the banks of the Mbashe River. He was given Rolihlahla as his birth name which meant â€Å"trouble maker†. His father was Chief Gadla Henry Mphakayisa until he lost his chieftainship when he failed to appear before the local British judge. This was the first example that the chief was not going to be governed by the laws of England. As a result the family lost everything, became poor and so Nelson and his mother, Nosekeni Fanny, had to move to a different village. Mandela was nine years old when his father died of tuberculosis. Fortunately, Chief Jongintab Dalindyebo became his guardian, helping to raise him with his own children. Growing up Nelson occupied his time with riding horses, shooting birds with slingshots, dancing, singing, reading and herding sheep. Nelson became the first in his family to go to school in 1925. It was his teacher who actually gave him his English name, â€Å"Nelson†. At the age of sixteen he attended Clarkebury Boarding Institute, a mission school, where he completed his junior certification in two years instead of three. In 1936 at the age of nineteen, he left to study British History at Healdtown Methodist Boarding School, a high school. Over 1,000 students attended, both white black, but all remained separated. In his last year at Healdtown, a poet, Krune Mqhayi, visited the school and his words were memorable to Ma... ...ambda Legov. In December 1996, Mandela publicized a constitution that contained clear protection against discrimination based on sexual orientation. As a result Mandela appointed a gay judge to South Africa’s High Court of Appeal – Justice Edwin Cameron. As a result of his accomplishments, Nelson Mandela was awarded the Nobel Peace Prize in 1993, the Jawaharlal Nehru Award in 1980, and became an inspiration to millions across the world. Nelson Mandela was a courageous and heroic person who was an inspiration to many. Although Mandela had a difficult childhood, he went on to attend college and became knowledgeable in politics and law. Mandela saw how the people of Africa struggled for their freedom and their rights, and became an activist in the fight for their independence. He will forever be known for his equality, justice and promoting peace among all people.

Corporate Development During The Industrial Revolution :: essays research papers fc

Corporate Development During the Industrial Revolution The Standard Oil Company founded by John D. Rockefeller and the U.S. Steel Company founded by Andrew Carnegie. The Standard Oil Company and U.S. Steel Company were made successful in different ways due to the actions of their different owners. The companies differed in their labor relations, market control, and structural organization. In the steel industry, Carnegie developed a system known as vertical integration. This means that he cut out the middle man. Carnegie bought his own iron and coal mines because using independent companies cost too much and were inefficient. By doing this he was able to undersell his competetors because they had to pay the competitors they went through to get the raw materials. Unlike Andrew Carnegie, John D. Rockefeller integrated his oil business from top to bottom, his distinctive innovation in movement of American industry was horizontal. This meant he followed one product through all its stages. For example, rockrfeller controlled the oil when it was drilled, through the refining stage, and he maintained control over the refining process turning it into gasoline. Although these two powerful men used two different methods of management their businesses were still very successful (Conlin, 425-426). Tycoons like Andrew Carnegie, "the steel king," and John D. Rockefeller, "the oil baron," exercised their genius in devising ways to circument competition. Although, Carnegie inclined to be tough-fisted in business, he was not a monopolist and disliked monopolistic trusts. John D. Rockefeller came to dominate the oil industry. With one upward stride after another he organized the Standard Oil Company, which was the nucleus of the great trust that was formed. Rockefeller showed little mercy. He believed primitive savagery prevailed in the jungle world of business, where only the fittest survived. He persued the policy of "ruin or rule." Rockefeller's oil monopoly did turn out a superior product at a relatively cheap price. Rockefeller belived in ruthless business, Carnegie didn't, yet they both had the most successful companies in their industries. (The American Pageant, pages 515-518) Rockefeller treated his customers in the same manner that Andrew Carnegie treated his workers: cruel and harsh. The Standard Oil Company desperately wanted every possible company to buy their products. Standard Oil used ruthless tactics when Rockefeller threatenedto start his own chain of grocery stores and put local merchants out of business if they did not buy oil from Standard Oil Company. Carnegie dealt with his workers with the same cold lack of diplomacy and consideration. Carnegie would encourage an unfriendly competition between two of his workers and he goaded them into outdoing one another. Some of his employees found working under Carnegie unbearable.

exas Roadhouse Essay

Discussion of Whether or not the Phrase â€Å"If we Take Care of our Employees, They will Take Care of our Customers† is Actually Practiced or is just a Cliche on the Wall at Texas Roadhouse Steakhouse and the Implications of Answer The belief in the phrase if we take care of our employees, they will take care of our customers is a practice that instills values in the workforce of today. This is not just a cline, when employees desire their jobs and job description, the effect on customer satisfaction is immeasurable. The most important and effective customers are the company employees and when customers are taken effective care of business relationships are built (Mindshare Technologies, 2010). Texas Roadhouse stated, we want to provide a place that the whole family could enjoy (Noe, Hollenbeck, Gerhart, Wright, 2011). Texas Roadhouse delivery is good meal with friendly, energetic, and enthusiastic service. Founded in 1993 by W. Kent Taylor, Texas Roadhouse was voted the #1 Steakhouse in America by Restaurants and Institutions Magazine Consumer Choice Survey in just ten years in 2003, and in 2004 the Best Steakhouse Value and Menu Variety (Texas Roadhouse Inc. , 2013). At the Texas Roadhouse, the company motto is Legendary Food, Legendary Service and Legendary Fun taken pride in everything they do from hand-cut steaks and some tasty margaritas (Texas Roadhouse Inc. , 2013). Texas Roadhouse actually want guests to have so much fun that they will want to return again and again, the best promotion is word of mouth. On the other hand it is concrete that Texas Roadhouse would benefit more from the expansion of its company store hours. Texas Roadhouse operates on the weekdays during dinner hours and on the weekends; the company operates both during lunch hours and dinner hours. Texas Roadhouse’s recent success over the past few years, clearly states that it is evident that Texas Roadhouse would benefit and increase company revenue if the company were to operate on weekdays during lunch hours as well as dinner hours. Furthermore, a well efficient trained, motivated, and satisfied employee who has a great relationship with their boss and company will conduct themselves in an outstanding manner where their work delivery will be the best efficient experience to the next potential customer arriving to the business. Company employees reflect the message the organization wants to deliver to the world, they interact with consumers, make efficient profits and high product performance. If companies take more time to invest in their employees the company will tend to be more performance efficient and produce more profits at a higher rate (Todrin, 2012). Discussion of Alternate Methods that Could be Used to Motivate Texas Roadhouse Employees Other than the Money it Uses as a Motivator for Employees Facing direct financial challenges throughout the economy employees can learn more effective methods besides monetary incentives to motivate employees. Companies can stress to upper level management to use recognition as a form of motivation for the company employees. Employees accomplishing tasks or achieve a specific job duty, management can learn to recognize them for their achievements earn (Worman, 2010). ). Another suggestion would be to develop an Employee of the Month program. This program has been administered for a quite some time, especially throughout corporate America. Individuals should be recognized for their overall outstanding achievements. The process of this award should be administered and voted on by upper level management. Coaching is a form of employee development and recognition. Taking the time and effort to coach an employee for development can say about the company, that you care about your employee’s success throughout the company (Worman, 2010). The use of gags, gimmicks and time off are other methods employers can use as an alternate method to motivate employees. Employers can use these tactics as rewards to help inspire efficient employee performance. The key is to establish the perception of priceless value of the company employees. In addition, all employees enjoy the luxury of being given time off (Worman, 2010). Lastly, the most simplest and under-utilized method of motivation, is just saying to employees thank you for your hard work and effort. Discussion of Possible Effectiveness of Each of the Alternative Methods Other than the Money Texas Roadhouse Uses as a Motivator for Employees Individuals who feel motivated to carry out their job descriptions are the likely employees to bring creativity in addition to high performance rates. Each alternative method can have positive effects on employees. Money is not the only motivator; companies should always consistently incorporate motivation to employees. Otherwise, the best employees will be attracted by other companies when the economy. Incentive pay can be very effective and the plan must be well designed. Effective plans should measure the performance of employees according to overall organizations goal. Promoting employees is very effective it shows employees that their commitment to their work is being acknowledged and appreciated. Occasionally contests held within the company are very effective, it pushes the employees to compete against one other to win the prize. Overall for the employer this is a great way to promote effective performance because all employees are giving their all. Reward and recognition make people feel good themselves and their job, and their performance is directly affected. Employee’s being recognized provides the employees with a overall sense of accomplishment and this can have a domino effect for other employee yearning to be recognized for their job performance (Worman, 2010). The use of gags and gimmicks can inspire employees to do their very best. The incentive of giving time off helps gives employees the chance to compete for the prize. Every employee enjoys receiving a day off of work. Analysis of how Transferable the Texas Roadhouse Way of Motivating Employees Would be in Other Organizations The way Texas Roadhouse uses monetary incentives to motivate employees may not be transferable to other organizations because not all companies have the same vision for the company, and not all organizations are financially stable to reward their employees with incentives such as cash. Organizations that seem not to be able to uphold these standards need to research different alternatives methods used to motivate company employees. On the other hand organizations that can use monetary incentives as a form of motivation for employees should use those incentives as a way to show company appreciation. In return for their hard work being recognized some employees may choose to improve their performance for the company because they feel appreciated. Lastly, it really does not make a difference in the alternative methods companies uses to motivate the company employees, the use of motivation helps employees explore their potential helping the organization reach top notch performance (Noe, Hollenbeck, Gerhart, Wright, 2011).

Fictional novel Essay

Oroonoko became more widely read following Aphra Behn’s death. After that, the accuracy of the claims made by the narrator began to come under questioning. However, since Aphra Behn herself could no longer confirm the factuality of the accounts, it was taken to be that the narrator was Behn herself. Scholars have argued for years now regarding the factuality or fabrication of Behn’s work. â€Å"While I believe the search for truth within Behn’s work is still a meaningful one, there is a need to revisit the motives and aims of that search, to contextualize Behn’s exploration of truth with respect to the period’s changing notions of truth’s relation to and representation of fact and fiction† (Dickson). Historically, the duplicity Oroonoko suffers at the hands of the white men is quite accurate keeping in mind the fact that many people, including princes were subjected to such a fate. Further, the time during which it was written was one of immense political unease in England. This too is reflected in the novel. The central theme and the practices mentioned within the story might be considered, if not wholly, then to a certain degree, factual. From a literary standpoint, it can be seen that Behn has incorporated certain fictional elements into the work, along with a lot of emotion and sentiment, including love and sacrifice. It is this overlapping of facts and fantasies and history and literature that endows the novel with an influence to challenge the boundaries between these aspects. It is difficult to ascertain the exact genre under which the novel might be placed. It is not completely biographical, nor fictional. It cannot simply be identified as a love story or a tragedy. Neither is it a historical account of events. It is a complex story that falls under each of these categories. But the fact that it is not based on a particular person, known to have existed for certain, perhaps constitutes it as a fictional novel. Works Cited Dickson, Vernon. â€Å"Truth, wonder and exemplarity in Aphra Behn’s Oroonoko. † (2007) Smith, Nicole. â€Å"Narrative Strategy and the Construction of Otherness in Oroonoko. † (2010) < http://www. articlemyriad. com/186. htm>

Key Messages Of The National Education Policy Education Essay

Explain what challenges you think you might confront as a get downing instructor in trying to implement the National Education policy enterprise. National Education ( NE ) was introduced to Singapore Schools in 1997 to develop national coherence, cultivate the inherent aptitude for endurance as a state and instil in our pupils, assurance in our state ‘s hereafter. It besides emphasises on cultivating a sense of belonging and emotional rootedness to Singapore. Many programmes such as Community Involvement Programme ( CIP ) and Learning Journeys were designed to assist schools accomplish such aims and the duty of put to deathing these programmes falls on the instructors. As a beginning instructor, freshly introduced into the profession, challenges are faced in the effort to implement such enterprises. In my sentiment, one major challenge that I would meet is planing activities that infuses a sense of relevance in our pupils – allowing them understand that national coherence is a consequence of the uninterrupted attempts of every Singaporean, and they are a portion of the equation. These pupils were born in the epoch of political and economical stableness, where bulk grew up in environments run intoing their demands and carry throughing most of their wants. Hence, they have the inclination to take their security and wellbeing for granted, doing them unable to grok the battles faced by Singapore in keeping the current success and stableness and the demand for NE. For illustration, most schools in Singapore commemorate nucleus event, Racial Harmony Day through the showcasing of the diversified cultural costumes and playing of cultural games to enable their pupils ‘ in-depth cultural cognition of their equals. Yet, a bulk of them treat the recollection of the twenty-four hours as an chance for an interesting concert and a half-day school, and few genuinely understanding the implicit in principle behind the activities, allow entirely instil a sense of relevance. Amidst the current racial harmonious atmosphere between different racial groups, pupils are unable to gestate the thought of racial public violences, its ‘ impact on Singapore and the importance of racial harmoniousness in a society. They view information relayed through these events as irrelevant and doubt the possibility of the return of such incidents in the current Singapore. It is of a common apprehension that the six NE messages would ever stay as words on paper unless instructors inculcate them into pupils in an piquant mode. Therefore, as a get downing instructor with no anterior experience in the ingraining of NE messages, I feel that the undertaking of planing engaging, merriment and relevant activities would be enormous, with myself holding unequal cognition of the activity thoughts that pupils are receptive to. Instilling a sense of relevance in pupils would be a immense challenge as it is non an easy undertaking to alter pupils ‘ deeply-rooted thought from â€Å" the duty of keeping national coherence autumn merely on the grownups and authorities † to the thought that â€Å" national coherence is the duty of everyone, including pupils † . Students should be taught that societal coherence occurs because each and everyone put in attempt and play our portion in lending to the wellbeing of the state. The issue is relevant to both grownups and pupils. From my personal observation, about all Singapore Schools repeat the same NE programmes for their pupils every twelvemonth, differing merely at the activities to be completed at single degrees. As such, pupils were bored of it, and older pupils particularly, expressed cynicism, and were unresponsive to the programmes. Hence, I feel that the 2nd challenge that I would confront as a get downing instructor in the effort to put to death the enterprises is eliciting pupils ‘ involvement in the engagement of NE-related activities. Unlike the traditional topics that we were taught to learn in the instruction institute, NE is non merely another topic where pupils learn by conventional instruction methods. In fact, pupils understand the constructs in NE better when the activities are prosecuting, merriment and capture their attending. Although pupils reflected that programmes designed by the school ‘s NE commission were everyday, get downing instructors, including myself, are unable to plan and implement new thoughts in topographic point of old 1s, with bing NE models in schools. On the contrary, I would be expected to follow the guidelines and present a similar NE lesson. As a get downing instructor with limited learning experience and teaching methods accomplishments, I would miss the ability in transform these guidelines into prosecuting and interesting lessons on par as that of the experient instructors. Most experient instructors are able to present interesting NE lessons, transforming the repetitive, dull lesson into prosecuting sharing lessons while staying by the guidelines. They reflected on their past instruction experiences, gathered feedback from old batches of pupils, and modified their instruction teaching method consequently to appeal to pupils ‘ involvement. Therefore, pupils ‘ involvements in NE activities are aroused and they participate actively in it. On the other manus, get downing instructors enter schoolrooms today with high outlooks of ourselves and of our pupils. Our learning method would be influenced by single background and assorted learning theories. However, the deficiency of experience in the instruction field would impact the quality of the lesson bringing as I would be unable to accommodate to pupils ‘ demands. In add-on, I would be given to avoid diverting from the model to plan newer, more exciting lessons as I fear for botching the ba lance between merriment and content. After all, the intent of the NE lesson would be defeated if there is more merriment than content. To reason, the aims of NE could be attained through appropriate programmes and it is therefore highly of import to instill a sense of relevance in our pupils and to elicit their involvement in NE activities. When faced with challenges in the effort to implement the policies, get downing instructors should detect, persevere and seek for aid to get the better of them. Through these challenges, we would turn to go better pedagogues and in bend, supply the greatest benefits to the pupils.

Aquinas’ and St. Anselm’s Proofs of the Existence of God

It is generally understood that people that are nonbelievers in God would never believe in the philosophies of the believers with regard to His existence. Nevertheless, there have been a number of important philosophers who have sought to prove the existence of the Almighty by thought alone. According to these philosophers, the presence of God may be understood by reason. Throughout the ages of humanity, believers have claimed to have felt the presence of God. All the same, there is no room for personal proofs in the philosophy of religion. St. Thomas Aquinas was a believer in God, who proposed five ways to know God. The first way of proving God’s existence, according to the philosopher, is by means of observing motion; that is, everything in movement throughout the universe should prove to us that there is a Prime Mover of all things. This way of proving God’s existence is similar to the argument of the creationists who assert that everything that we observe must have a Creator, just as all things that are man-made have originators. On a similar note, the second way of knowing God according to St. Thomas Aquinas is by understanding that all effects have causes; and so, there must be a First Cause of everything. The third way of proving the existence of God is by observing that everything in the universe is â€Å"possible to be and not to be;† so therefore, there must be an Essential Existence without which the existence and nonexistence of other things are meaningless (The Summa Theologica of St. Thomas Aquinas, 1920). This proof is intricately tied to the earlier proofs, including the current argument of the creationists. St. Thomas Aquinas describes it thus: The third way is taken from possibility and necessity, and runs thus. We find in nature things that are possible to be and not to be, since they are found to be generated, and to orrupt, and consequently, they are possible to be and not to be. But it is impossible for these always to exist, for that which is possible not to be at some time is not. Therefore, if everything is possible not to be, then at one time there could have been nothing in existence. Now if this were true, even now there would be nothing in existence, because that which does not exist only begins to exist by something already existing. Therefore, if at one time nothing was in existence, it would have been impossible for anything to have begun to exist; and thus ven now nothing would be in existence — which is absurd. Therefore, not all beings are merely possible, but there must exist something the existence of which is necessary†¦ This all men speak of as God (The Summa Theologica of St. Thomas Aquinas). St. Thomas Aquinas also writes that everything that is necessary must have been made necessary by something else. However, there must be something that is necessary in and of itself. Furthermore, this entity of necessity must cause other entities to believe in its necessity. This is the meaning of God, according to the philosopher (The Summa Theologica of St. Thomas Aquinas). The fourth proof proffered by St. Thomas Aquinas is similar to Plato’s concept of Forms. The philosopher believes that there is a ranking in place throughout the universe (â€Å"Thomas Aquinas and the Five Ways,† 2000). One person may be better than the others. Given that we compare attributes of people and things to rank them reveals that there must be â€Å"something which is truest, something best, something noblest and, consequently, something which is uttermost being;† in short, something that is Supreme in comparison with the rest (The Summa Theologica of St. Thomas Aquinas). The fifth way of proving the existence of God is exactly the same as the argument of creationists in our times. St. Thomas Aquinas discussed intelligent design with the philosophy that everything in the universe serves a special, intelligent purpose that has been designed by the Creator. This proof is based on the assumption that everything around us is essentially unintelligent – except God, of course (The Summa Theologica of St. Thomas Aquinas). In fact, all five proofs of God’s existence proffered by St. Thomas Aquinas may be said to revolve around the intelligent design argument. St. Anselm was another believer like St. Thomas Aquinas who proved the existence of God by reason alone. Yet, the ontological argument proffered by St. Anselm is the simplest. Instead of five proofs of God’s existence, St. Anselm offered only one, that is, God is that beyond which there is no greatness that we can conceive of (â€Å"St. Anselm’s Ontological Argument,† 2008). But, St. Anselm’s argument also rests on five logical points. The following is the argument with its corollaries: (1) God is that than which no greater can be conceived; 2) If God is that than which no greater can be conceived then there is nothing greater than God that can be imagined; Therefore: (3) There is nothing greater than God that can be imagined; (4) If God does not exist then there is something greater than God that can be imagined. ; Therefore: (5) God exists (â€Å"St. Anselm’s Ontological Argument†). The gist of the above argument is the very definition of God’s existence, according to St. Anselm. This definition – â€Å"God is that than which no greater can be conceived† – is different from all proofs of St. Thomas Aquinas (â€Å"St. Anselm’s Ontological Argument†). Moreover, it is a reasonable proof, similar to St. Thomas Aquinas’ statements about God’s existence. After all, it is easy to suppose that God must be that beyond which we can conceive of no greatness. Besides, nobody in the history of humanity has ever claimed to be greater than God. Even if someone were to claim that he or she is greater than God, it would be impossible for the majority of humans to believe in the claim, seeing that God would not compete with the claimer as in a debate. With our limited perceptions, we are unable to see God, and neither could we imagine something or somebody that must be greater than God. If we cannot find anything that is greater than God, the Almighty must be Real, according to St. Anselm. Even so, the essential argument of the philosopher does not answer the beliefs of the atheists that perhaps there is no greatness in the universe, as everything is equal. Similarly, St. Thomas Aquinas’ arguments are refuted by the atheists who proffer proofs of the evolution theory of Charles Darwin to contradict the existence of God. According to the atheists, the proofs of St. Thomas Aquinas and the ontological argument of St. Anselm could be refuted because they are based on basic beliefs of the people rather than universal facts. The truth that St. Thomas Aquinas believes in the First Cause of everything means nothing for the disbelievers in God, who might claim that there is nothing to precede anything except in the evolutionary cycle that everything must go through, that is, things evolve one from another without a Prime Mover or First Cause. As a matter of fact, there is no argument to bridge the gap between the claims of believers and disbelievers in God. For as long as we know the difference between truth and falsehood, there would be arguments. The claims of each group are refuted by those of the other. It may very well be that these arguments and refutations would continue for as long as there is humanity on our planet. Seeing that God cannot be seen, and neither does He support the believing philosophers by speaking out aloud to all the rest that these philosophers are correct in their belief systems – it is possible to refute the godly thoughts of St. Thomas Aquinas and St. Anselm until the end of time. Conversely, those who believe in their philosophies and do not doubt could be ones that have felt the presence of God beyond reason. In fact, believers in God may suppose that it is impossible to know God by reason alone. Given that truth cannot be turned into falsehood by argument alone, there must be a singular truth about the existence of God nevertheless. What is the truth? – In the discipline of philosophy, it is the fact that everything in the universe is not known to be confined to the realm of reason. For the believing philosophers, therefore, God is a Reason beyond reason.