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Subjects: Social Studies - History, World History Grades: 9 th, 10 th, 11 th, 12 th, Homeschool Types: Worksheets, Unit Plans, Handouts Show more details Wish List Early Colonies Have Mixed Success - Review Sheet by A US History Teacher 1 FREE PDF ( 1.93 MB ) Early Colonies Have Mixed Success. This is a review sheet best used for McDougal Littell American History: Beginnings through Reconstruction. Subjects: Government, U.S. History, Other (Social Studies - History) Grades: 6 th, 7 th, 8 th, 9 th, 10 th, 11 th Types: Worksheets, Activities, Homework Show more details Wish List Expanding Markets and Moving West Manifest Destiny worksheet by The Youthful Historian FREE DOCX ( 92.48 KB ) This worksheet was created for use with Chapter 9: Expanding Markets and Moving West of McDougal Littell's The Americans textbook. I used it as an introduction to the concept of Manifest Destiny. These guides are designed to help students check their comprehension as they read a lesson. I usually have my students fill in the missing blanks as I lecture with the PowerPoint slideshow. Then I assign them t Subjects: Social Studies - History, World History, Middle Ages Grades: 6 th, 7 th, 8 th Types: Lectures, Handouts, Outlines Show more details Wish List PPT: Human Beginnings in Africa by Melissa Rickey FREE PPTX ( 8.93 MB ) This powerpoint presentation aligns with McDougal Littell World Cultures and Geography: Eastern Hemisphere - Chapter 11, Section 2. No background knowledge about the early history of humans is needed for students to enjoy this lesson. Slides feature animation displaying one new line after another so Subjects: Social Studies - History, World History, African History Grades: 6 th, 7 th, 8 th Types: PowerPoint Presentations Show more details Wish List Crossword Puzzle 3-Pack for Chapter 1, Section 1 of The Americans textbook by CASocialStudies FREE PDF ( 514.
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62 KB ) This crossword puzzle 3-pack is designed specifically for Chapter 1, Section 1 (The Americas, West Africa, and Europe) of McDougall Littel's The Americans textbook. The answers to the three puzzles are the same, but the crosswords themselves are arranged differently. This may help with students' wan Subjects: U.S. History Grades: 11 th Types: Worksheets, Fun Stuff, Handouts CCSS: RI.11-12.10 Show more details Wish List showing 1 - 8 of 8 results 1 Teachers Pay Teachers is an online marketplace where teachers buy and sell original educational materials. Are you getting the free resources, updates, and special offers we send out every week in our teacher newsletter? Sign Up. Please try again.Please try your request again later. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Get your Kindle here, or download a FREE Kindle Reading App.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. It also analyses reviews to verify trustworthiness. Sure, I’m a nerd, but I don’t want a million details for every topic. I was looking for the major people, the major events, and American History at a high level with just enough detail to get you there. This has all that. The fact that my used book was signed inside the front cover by the three 7th graders who used it before me was icing on the cake.So far he has read and picked up on information no problem.Names and dates of when the book was last used are in there. No missing pages. Decent used textbookWas slightly used but in great condition. Easy read and easy for kids to follow. The children and myself approve:) Also in the beginning of each section has a page that describes what is going to be taught in chapter; perfect for discussion before student does the chapter. Then at the end of the lesson there is a review for student.If I were back in school I would enjoy history class, I've always been a history buff.
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Book arrived quickly and seller was great to deal with. Some features of WorldCat will not be available.By continuing to use the site, you are agreeing to OCLC’s placement of cookies on your device. Find out more here. However, formatting rules can vary widely between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied. Please enter recipient e-mail address(es). Please re-enter recipient e-mail address(es). Please enter your name. Please enter the subject. Please enter the message. Author: Jesus Garcia; McDougal Littell; Rand McNally and CompanyEvery lesson of the textbook is keyed to California content standards and analysis skills. Every lesson of the textbook is keyed to California content standards and analysis skills. Please select Ok if you would like to proceed with this request anyway. All rights reserved. You can easily create a free account. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Holt Mcdougal History Creating America Chapters 30. To get started finding Holt Mcdougal History Creating America Chapters 30, you are right to find our website which has a comprehensive collection of manuals listed. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Mcdougal Littell Inc American History Answers Yougouore. To get started finding Mcdougal Littell Inc American History Answers Yougouore, you are right to find our website which has a comprehensive collection of manuals listed.
” The edition includes many important, but often overlooked, areas in chapters covering topics such as hand hygiene promotion strategies, human factors, barriers to compliance, and skin reaction to hand hygiene. Of particular importance, the book includes chapters on the safety climate as well as personal accountability. Of note, a chapter on religion and cultural practices sheds light on interesting issues that are often marginalised. The book is organised logically, beginning with a review of the data on HAI.We have a real problem with hand hygiene among medical professionals, and now is the time to embrace change. This handbook takes an important step in that direction. It succeeds in appealing to a diverse population of healthcare professionals. However, proper hazard management, food safety, and hygiene practices are crucial in food production and handling in protecting public health. Hygiene is a key discipline in the area of food safety and public health management. Therefore, hygienic design is essential to ensure safe goods supply for consumers. Sanitation is an applied science that states the creation and maintenance of hygienic and healthful conditions in an industry. This includes not only cleanliness in foods, but also improved food processing environments that prevent chemical, physical, and biological hazards from causing illnesses and injuries to consumers. One of the keys to operating a clean and sanitary facility is the design of the building and equipment.You can find out more in our Privacy Policy. By continuing to use the site. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.
Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing. Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease. Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance. The floor was made of impervious material except for the PS industries which used no floor but direct hardened soil. Doors and windows in all industries were designed to open outward the production area... Moreover, no packaging was used in PS industries. Various food safety systems are available and readily implemented in the food industry. However, to ensure the effectiveness of such systems, pre-requisite programs should be applied prior to the implementation of food safety system. One of the most acknowledged pre-requisite program is Good Manufacturing Practices (GMP). The aim of this study is to assess the GMP compliance of some small-scale food companies in East Java. Three types of traditional food product were selected, include tempe chips, palm sugar, and instant herbal drink. A survey involving three companies for each type of traditional food was conducted. Data was obtained through observation and assessment based on tabulated criteria in GMP criteria. In essential, the result revealed the compliment level of the food companies being surveyed. There was different level of compliment between each type of the food industry, where the palm sugar industry had the lowest level of compliment compared to the other two.
This difference is due to the food safety awareness, social and cultural influences, and also knowledge on food safety and hygiene practice. View Show abstract. The means of pneumatic transportation of raw materials, intermediate products and waste products at meat processing plants are a complex three-dimensional branched system. Public concern around food safety has remained relatively stable over time, and other evidence also suggests that food safety risks rank relatively low as compared to consumer concerns around other food-related risks (Frewer et al. 2016 Concerns around nutrition and health, such as the public's stated concern about sugar content, could also indicate a type of distrust in the food industry (or the regulator) to provide a healthy diet. Health concerns also play a large role in many consumers' purchasing behaviours... Personal control extends to the kitchen: in the same way that consumers are more trusting of food they produce themselves (Zhang et al. 2016), there is also a 'lifestyle bias' when it comes to food safety, meaning that people assume that risks arising from lifestyle choices are lower for them than for the general population (Frewer et al. 2016).. Trust in a changing world Technical Report Full-text available Jul 2018 Julien Etienne Kate McEntaggart Martina Rigoni This study took the form of a rapid evidence assessment on what drives trust and what poses a barrier to trust among consumers, as relevant to the food industry and food regulator. Many different trust concepts, terms and definitions were identified in the literature. These include generalised trust, social trust, political trust, distributed trust and consumer confidence. There is also an important distinction to be made between low trust and distrust.
All of these concepts are relevant to food in some way or another, although determining what might drive or prevent trust in food will also be dependent on the nature of the food industry and regulator, who holds the most power in the system, and what consumers are most concerned about in the food system. At a more general level, trust was found to be influenced by media coverage and crises, the endorsements of others, confirmation bias, perceptions of complexity, familiarity, honesty, consistency, independence, benevolence and ability. We carried out an educated population-based survey using a special questionnaire at 2016. The sample included 190 educated adults (31 males and 159 females) in Baghdad. The results of this study highlights that the public awareness of cholera disease among educated Iraqi citizens was high about general information, low about transmission ways, and moderate about control, protection and treatment. All study population (100) agree that the cholera is non-communicable disease, infect child more than the other and transmission is correlated with habitat. Our work has led us to conclude that the awareness of cholera disease among the educated category of Iraqi citizens need to improve, especially about transmission ways, control, protection and treatment. The cleaning method will be used depending on what is intended to be cleaned; in the case of smooth surfaces, the use of disinfectant and sponges or brushes to remove residues will be enough; this is done in situ, contrary to those dismantled equipment that require to be cleaned piece by piece. Often such actions represent the strict sequence which can be represented in the form of a process algorithm. Such model is also used for identification of areas where it is possible to bring improvement in the process and its result (H.L.M. Lelieveld, John Holah, David Napper, 2014; H.L.M. Lelieveld, John Holah, Domagoj Gabric, 2016)..
Quality management system for improvement of quality and efficiency of food production: Case of dairy products enterprise Article Full-text available Sep 2018 Saule Ospandiyarovna Akhmetova Mariya Shayahmetovna Suleimenova On the basis of the conducted researches the strategic directions of development of the enterprise are scientifically based. The conceptual principles of creation and functioning of processes at Fudmaster Company JSC are formulated and the structural model of network of processes is created. The functional model and the mechanism of creation of process including its identification, formation, management and improvement are developed. For example, a few types of disinfectants are not suitable for cold, due to inefficacy of disinfectant at lower temperatures of environment. All records of the above cleaning must be maintained and submitted in writing to the personnel responsible for cleaning tasks to ensure the perfect and proficient execution of cleaning methods (Ucar et al., 2016;Capita and Alonso-Calleja, 2013;Lelieveld et al., 2014; Lelieveld et al., 2016).. Food poisoning hazards and their consequences over food safety Chapter Jul 2020 Sonia Morya Archibald Ekow Dennis Danquah Amoah Stefan Orn Snaebjornsson Safe and secure food is a basic health requirement of humans. Food safety concerns each and every food handling facility, and is woven with food nutrition. There are many aspects that can make food bad for human consumption. The explicit concerns about the hazards of food are primarily microbiological, residues of pesticides, chemical, and allergens. Nowadays, the food industry’s primary concerns for food safety are foodborne pathogens which cause contamination and intoxications. According to Adam and Moss (2003) “a foodborne disease is caused by mediator agents that comes in the body through ingestion of food, and it may be infectious or toxic in nature.
” Diseases caused by harmful pathogens are a global problem of vast scale with regards to human suffering, and cause mortality in developed and developing countries (Glavin, 2003). An innovative eco-friendly approach based on the encapsulation of AF biocides in engineered nanomaterials (e.g. silica mesoporous nanocapsules (SiNC)) has recently been applied to control the leaching rate and the environmental impacts of AF biocides when used as additives in coatings. Thus, the present study aims to: (a) assess the toxicity towards marine species of three innovative AF nanomaterials: SiNC loaded with DCOIT (SiNC-DCOIT); SiNC coated with silver (SiNC-Ag); SiNC loaded with DCOIT and coated with silver (SiNC-DCOIT-Ag)) and free counterparts (DCOIT, ionic silver and empty SiNC) and (b) test if encapsulation reduces the toxicity of biocides to non-target species maintaining the anti-fouling efficacy against target species. To achieve this goal, eleven marine species (three target and eight non-target) were exposed to the test compounds, following standard protocols, with adaptations for some species. DCOIT and silver were found to be very to extremely toxic to the target and non-target species tested. Encapsulated biocides reduced their toxicity for non-target species while showing a good AF performance towards fouler species. The present study demonstrated that the encapsulation of DCOIT and silver into silica nanocapsules is a promising efficient and more environmentally-friendly anti-fouling solution comparatively to free commercial biocides. It is also used by risk managers to assess the impact of Food Safety Objectives (FSO) fixed for the assessed meat chain steps. These two methods differ slightly from each other in a few aspects, which are illustrated by analyzing two studies on EHEC contaminations..
A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models Article Full-text available Jan 2020 Int J Environ Res Publ Health Vincent Tesson Federighi Cummins Geraldine Boue Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods. A total of 2343 articles were collected and 67 were selected. These studies focused mainly on western countries and considered Escherichia coli (EHEC) and Salmonella spp. pathogens. Future challenges were identified and included the need of whole-chain assessments, centralization of data collection processes, and improvement of model interoperability through harmonization. The present analysis can serve as a source of data and information to inform QMRA framework for beef meat and will help the scientific community and food safety authorities to identify specific monitoring and research needs. The absence of thermometer-use during cooking highlight possible food safety concerns because cooking is a crucial factor in preventing foodborne diseases (Kennedy et al., 2011). Previous studies have highlighted the importance of thermometer-use, especially when cooking raw meat or poultry in order to achieve the recommended temperature (Green and Selman, 2005; Lelieveld et al., 2016; Feng and Bruhn, 2019). In a study by Phang and Bruhn (2011), it was reported that at least 30 of the respondents tend to undercook meat..
Insight into food handlers’ perceived barriers and motivators to perform food temperature control practices in Malaysian public schools Article Full-text available Feb 2020 Stephenie Yoke Wong Izzah A. Nor Ainy Mahyudin Ungku Fatimah U.Z.A. This study was conducted to identify the current temperature control practices and determine the perceived barriers and motivators of school food handlers during cooking and holding process. A total of seven focus group discussions (FGD) were carried out with 64 food handlers using purposive sampling method from selected school canteens in Klang Valley, Malaysia. Audio-recordings were transcribed into verbatim, and data were analyzed using Atlas.ti software. Data-driven coding was done and independently coded by a second researcher to obtain intercoder reliability. Findings reveal that the participants do not use thermometer during cooking. Hot holding equipment (i.e., bain-marie) were not commonly used for students’ food. For the perceived barriers of thermometer use during cooking, time constraint was the most frequently mentioned barrier reported. Other barriers identified were inadequate knowledge, no thermometer, not a requirement, and inconvenience. The perceived barriers for using hot holding equipment were inadequate resources and uncertainty of business contract renewal. On the other hand, motivators to perform overall temperature control practices were determined: 1) law and enforcement, 2) customer satisfaction, 3) resources, 4) intrinsic motivation, and 5) knowledge and training. Findings from this study can be applied in food safety intervention programs to increase food handlers' compliance with proper temperature control practices. View Show abstract.However, the practice of halal concept among Muslim food operators is questionable and doubtful. The cleanliness aspect of hygiene is one of the main aspects that contributed to the concept of halal in Islam, besides the aspect of pure, safety and quality.
There are many issues and cases reported in the media regarding the cleanliness of the food premises in Malaysia. Many cases of food poisoning originated from poor food preparation and improper cleaning by the food premise operators themselves. These practices could lead to serious contamination and food poisoning to customers. Thus, this study is conducted to examine the practice of halal concept in the aspect of hygiene among food premises. The study is qualitative based research by adopting a phenomenology approach. Data was collected through an in-depth interview with six food premise operators in Perlis. Data are analyzed using the inductive analysis approach by using Creswell analysis. Results showed that only one of the informants did not apply the hygiene practice very well. Overall, all of the informants have good understanding and awareness in practicing the halal concept at their food premises. Thus, high awareness and commitment about the practice of hygiene in the halal concept are needed especially to food premise operators. The municipal authority and health department should enhance their monitoring enforcement towards the operations of food premises to make sure all food premises apply good hygiene practices in their daily operation. Glycolic acid (GA) and glyoxal (GO) are two glycolysis by-products approved as biocides for surface disinfection, whose antimicrobial action remains to be understood. This study focused on the understanding of the antimicrobial activity of GA and GO against two foodborne pathogens, Bacillus cereus and Pseudomonas fluorescens. Benzalkonium chloride (BAC) and peracetic acid (PAA) were used as reference biocides for comparison. The influence of biocide concentration and exposure time on the antimicrobial activity of the selected biocides was evaluated based on the European Standard EN 1276. The mode of action of each biocide was characterized based on their effects on the cell envelope and cell replication.
According to the Chick-Watson model, all biocides interacted chemically with cell targets of both bacteria, except GO that only stablished physicochemical interactions with P. fluorescens. The survival curves revealed that high concentrations of biocide induced readily effects on cell culturability. The susceptibility profile of P. fluorescens was constant over time. In general, B. cereus increased tolerance to BAC and became more susceptible to cumulative damages of GA. Overall, this study demonstrates that the biocidal activity was species-, dose- and time-dependent. GA, similarly to BAC, was a membrane-active and oxidant agent. GO had no effect on the bacterial surface as well as PAA. GO was mainly categorized as a cell replication inhibitor. For the first time, the antimicrobial activity of GA and GO were characterized revealing their potential for rational combination with other biocides commonly used in the food industry. View Show abstract Video observation of hand-hygiene compliance in a manufacturer of ready-to-eat pie and pastry products Article Dec 2018 INT J ENVIRON HEAL R Ellen W. Evans Elizabeth C. Redmond Food-handler hand-hygiene can be a contributory factor for food-borne illness. Consequently, observation of behaviour is superior to survey data. However, researcher presence in direct observation increases reactivity, whereas video observation gives comprehensive analysis over a longer period, furthermore, familiarity reduces reactivity. For the study, footage (24 h) was reviewed to assess compliance in a food-manufacturing site with company protocol. Although 78 of attempts utilized soap, only 42 included sanitizer. Duration ranged from 1 to 69 s (Median 17 s). The study provides hand-hygiene data in an area that observational data is seldom captured.