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Books

I was unable to attend, but last November 6 Montoro presented in the novel The legacy of Emir, the work of my dear friends Rosario Lara and José Ramón Rico .

Like his previous work Abderrahmane El Emigrant (which is below) is published by Cordoba almonds.

The presentation took place in Thirds and, as I see in the pictures I sent, included large numbers of people.

Jesus spoke at the event Pelaez (editor), Miguel A. Palomino (professor of literature Jándula Andújar IES), Antonio Sánchez (Montoro mayor) and the authors themselves.

Apparently there will be a presentation in Córdoba, perhaps in the archaeological site of Madinat al-Zahra. I think it's the least we deserve a work that contributes to knowledge and enjoyment of our past. I do not lose it.

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friends 3

Sunday

autumn / summer in an idyllic spot talbanés Victorio which leads us in search of archaeological certainty. Meeting people of different types and locations: experienced cavers of Priego, elderly locals with years and wisdom behind them, archaeologists Córdoba, friends who travel from Granada ...

Springs, pools (an octagonal Hispano factory no doubt), laundry ... water ... water ... .. And orange, pomegranate, fig and walnut trees in an orchard ... sandy undoubtedly had to be well defended from Roman times, at least. Surprising because this oasis among the parched countryside.

After thorough and admirable work of the cavers, scuba divers (who plunged into the unknown and flooded galleries), it seems that it is a "water cave" carved by man to dam the spring, then used in a dry season as a burial place, given the grave goods and skeletal remains from Roman times that the locals found a few decades ago.

A memorable journey studded with intense aromas, sounds and colors. And the camaraderie and passion for knowledge.

MORE PHOTOS: HERE .

Also a small video: HERE.

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..
"The hot summer wind, which carries odors wandering, is pleased that most Eros air conditioning. "

Claudio Magris, Journal World, July 27, 1998.
..

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Friendship (Cicero)

. .
today we bring some quotes from Cicero about friendship found in the Red:

"Friendship is a perfect agreement on the divine and human, with a mutual feeling of goodwill and affection."

"Living without friends is not live. "

" This is the first precept of the friendship, ask friends only honest, and honestly just do for them. "

"The confidence corrupts friendship consumes the much contact, respect for canning."

"If friendship disappeared from life would be like if you turn off the sun, because nothing better or more delightful we have received from the immortal gods."
..

Denise Milani Car Pose

London 2009 / I (architecture ...)

immersion workshop in London under the Andalusian, or, rather, the European Union. Departing from Malaga somewhat chaotic. Arrival even more chaotic and dilated to London. We cater late and wrong in McLaren House, the residence hall where we stay during the fortnight-long "immersion."

After the early dinner (to which I shall get used), shower and night out to explore the surroundings with a group of young people who just met and as part of the Andalucian expedition plunger. Up at a pub near the residence where decanted a pint of beer while we chatted, and we get to know, sitting on the outside for the night is warm to what is expected in London (then I end up missing a short-sleeved shirts ...).

next day training sessions and evaluation of our knowledge of English in a large classroom (sort of Aula Magna or Auditorium) from Southbank University . When we finished the lunch (12-12:30 pm). Then quick nap to regain some strength after the trip and its changes, and exit to and around the City and Southbank.

One day later (Tuesday, 30 June) they start classes. In the group assigned to me most teachers are Andalusians. Young as four Lugo Galicia and two Slovenians. We all fall very well, are polite and friendly. This day if I join the tour's official: the Cathedral of St. Paul. We crossed over the footbridge Foster and climb up as allowed high dome (false dome) of St. Paul . They watch the new London architecture, especially towards the City, is being built much, numerous cranes, giant cranes that seem to harbor, bristling with the London sky, lots of iron and glass, lots of glass, I think, seem to be based architectural techniques in the assembly of metal plates, beams and windows. I see no concrete mixers, brick, or stones. In terms of forms, diversity, building vertical, horizontal, straight, curved, with its cornices auctions or repetitive, straight, cu ... recognize how fast and practical construction of these systems, and aesthetically "modern" the outcome, but I do not know their costs in maintaining the internal temperature (although I know the techniques of Foster, but in those warm days had to distribute water to users in the Metro, whose galleries are reached 45 º) ... Another day, close to the McLaren, I thought I saw a skyscraper (or a very tall building) with wind turbines ...

Anyway London I found an excellent compendium of modern architecture (ie , current), but do not know what is happening in New York or elsewhere as Dubai, where I know bold rise buildings in the hot money of petrodollars, but it seems to me that it can be like the architecture of Las Vegas : buildings, display, facade, mache, only useful for tourists, people in passing, soulless places . But not in London, where he built in the center of the city, in places where people live and work, where life bustles and where next to a skyscraper has a two-storey house which houses a pub, or a street houses. And this mixture if it is surprising and strident. Thus London is not far from reaching the harmonic beauty of Paris . Also, unlike the French capital, the banks of Thames are not fully integrated into urban life as are those of the Seine. Often the buildings come right up to the riverbank, with no such beautiful boulevards that allow us to enjoy the banks of the Seine, while the width of the Thames seems to me much higher and its importance as a historic economic artery marked personality London, based on being a very well-protected harbor, which today Docks recover business center. London

So I found this time a great city, diverse, a cocktail in a single urban agglomeration exciting vitality. It offers many possibilities but which, however, lacks something like the "Peripheral" Paris to the M-40 Madrid ring allowing its rapid, or what is the same, leaving the city with some agility (saving size comparisons). Therefore, for any trip our bus crossed over neighborhoods and neighborhoods to come outside after about an hour. Hence it is not surprising that or Oxford Canterbury tardásemos almost two hours in the departure or return.

remains to be talking about many things: the cafes in the cathedrals, jazz, beautiful parks and video surveillance that is spreading .... But those are other stories.

More photos on Flickr .

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Phase 4: Monitoring the quality of fresh and processed foods and labeling

Food Quality Control fresh and processed

DETERMINATION OF ASH is ashed at 600 ° C to burn off all organic material. The inorganic material that is not destroyed at this temperature is called ash. All inorganic components of food are called collectively ash, although some of them are volatilized by burning food. This ash contains the minerals essential for sustaining life, the most important: calcium, chlorine, iodine, iron, phosphorus, potassium, sodium and sulfur.

DETERMINATION OR FAT
ether extract solvent (diethyl ether) extracts fat from the sample and the previously deposited in the beakers treated (heavy) and the weight difference gives the amount of fat in the sample.

DETERMINATION OF NITROGEN AND TOTAL PROTEIN
(METHOD OF MICRO KJELDAHL) is obtained by the destruction of organic matter, either of a concentrate, forage or nitrogenous compound through the action of concentrated sulfuric acid or hot-sulfate obtained as a result ammonium, which is then distilled ammonia. The method consists of 3 phases: digestion, distillation and titration.

DETERMINATION OF DRY MATTER

The most popular method for this determination is based on the weight loss suffered by a sample, heating to constant weight

QUALITATIVE DETERMINATION OF LEAD
This determination is based on qualitative evidence of the presence of traces of lead in the sample to be acidified with 10% HCl and heated, the shedding of debris-laden vapors Pb react with a filter paper impregnated with lead acetate. His positivity is demonstrated by the darkening of the paper, the accumulation and oxidation of Pb present. Amendments

frozen fish can suffer. Ways to freeze: Ultrafast: one that has a freezing rate 3 / 5 meters per second, fast: 0.5 / 3 m by segundo.Modificaciones. Physical: greater increase in volume of frozen product. Chemical: Triglyceride more breaking lipolysis, more proteolysis protein breakdown. There lipases that break down complex disruption and triglycerides into glycerol and fatty acids. This accumulation of fatty acids does not usually cause problems in the body, only in the case of very fatty fish may be some oxidative activity that acts on these fatty acids giving aldehydes and ketones which are reaction products of fat rancidity. Oily fish should not be frozen. Fatty acids can bind to proteins and decrease its solubility which mainly affects the product texture. Also frozen fish there is some proteolytic activity: protein amino pass which causes alteration in the texture also motivated by the low water holding capacity. Frozen fish are harder, more chewy, more dry. The nutritional quality of fish does not change if done right.

Labelling a product's label is any label, brand, image and other material that describes or plot that the product is made and indicate what the product. This label may have been written, printed, marked, among others and will always be attached to the packaging of food. A label describes
content of foods and nutrients you have, the maturity date, place of manufacture, etc.
All packaged food product should be mandatory information such as the name of the product, the list of ingredients appear in descending order of their weights at the time of manufacture of the food and the net amount to be expressed in volume for those products are liquid and weight to others. In addition, please indicate the product's expiration date so that it can not cause any harm to consumers past their expiry date and storage conditions, conservation and use of the product. It stress that should show how to use the product and display company identification with your name, company name, country and home. Similarly, should the product receive the item, place of origin and the language which will be taking the product for marketing and consumers can understand.
Each product has a nutrition label, which shows the nutrients they have that product and nutritional properties because, in this way would contribute to the consumer to know that eating and can verify if you are following a healthy diet.
However, there are certain foods and ingredients should always be declared in the labeling of any product. Among them, mention should be made to cereals as they contain gluten and can cause any harm to a person who is allergic to gluten. Other foods are shellfish and their products, eggs and fish.

Bibliography
http://www.mundohelado.com/calidad/buenaspraticas.htm
www.alimentosargentinos.gov.ar / programa_calidad / quality / bulletins / bolet_bpm.PDF - http://www
.elergonomista.com/alimentos/27jun_t02.htm
- Training manual on food hygiene and the system of Hazard Analysis and Critical Control Points (HACCP)
- http://www.icbf.gov. co/espanol/sede/2006/cp105/Archivo% 20No.3% 20 -% 20Anexo% 207.24-3.pdf

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Phase 4: Best practices for storage and transport

Objectives - To protect food from potential contamination sources
- Protecting food from damage likely to render it unfit for consumption
- Provide an environment which effectively controls the growth of pathogenic or decomposition and production of toxins in food.
Food must be adequately protected during transport. The type of conveyances or containers required depends on the type of food and the conditions to be transported.
If necessary, transportation and bulk containers should be designed and constructed so that:
- not contaminate food or packaging
- can be effectively cleaned and, if necessary, disinfected
- permit effective separation of different foods or food and non-food items as needed during transport
- provide effective protection against pollution, including dust and fumes
- can effectively maintain the temperature, humidity, air and other conditions necessary to protect food against the growth of harmful microorganisms or undesirable and against the damage that may render it unsuitable for consumption
- permit control, as needed, temperature, humidity and other parameters.
Consider:
• The ingredients need to be refrigerated to be transported at 4 ° C or temperature, according to its nature. The temperature must be properly monitored. Frozen raw materials should be transported at temperatures that prevent them from thawing.
• Food products must be transported under conditions that prevent microbiological, physical and chemical. Mantenimineto

- The vehicles and containers for food should be kept in a proper state of cleanliness, repair and operation. When using the same means of transport or container for different foods or food products, it shall be thoroughly cleaned and, if necessary, disinfected between loads.

The manufacturer should verify that transportation unfit for food transportation. For example:
• The vehicles must be inspected at the time of discharge
and before a load, to ensure they are free from contamination and suitable for transporting food.
• The manufacturer must have a program to demonstrate the effectiveness of cleaning and sanitation. For example, have written guidance on cleaning procedures and sanitation of transport vehicles in bulk.
• When using the same vehicles for loads of food and other products (ie, multi-purpose vehicles), it is necessary that there are procedures to restrict the type of non-food loads to those that do not pose a risk for subsequent loads food, after having made an acceptable cleaning or for food cargoes are transported along with them. For example, the manufacturer may require a certificate of registry cleaning and material previously transported before loading or unloading a multi-purpose vehicles, or may establish a program to verify the effectiveness cleaning (such as vehicle inspection, sensory evaluation of ingredients and / or analysis as needed.)
• Vehicles must be loaded, unloaded and sorted according to procedures to prevent damage or contamination to food.
• Bulk tanks should be designed and constructed to allow complete drainage and prevent pollution.
• Where appropriate, the materials used in construction of transport vehicles should be suitable for contact with food. Transportation and Distribution

segments from transport and distribution are very different.
In many cases, transportation companies can be dedicated to a variety of products apart from food, which makes the situation more complex.
The first step is to identify circumstances that pose a significant health risk, such as improper handling of sensitive products or ineffective cleaning and sanitation of transport vehicles. In this connection it may be noted that inadequate control of temperatures during transportation and distribution may contribute to microbial growth, the formation of mycotoxins, rotting and / or deterioration of certain products. Storage

Objectives
- Ensure proper maintenance and cleaning and appropriate;
- Control pests;
- Manage waste, and
- Monitor the effectiveness of maintenance and sanitation procedures.

During the reception, storage and distribution of food products recorded substantial losses due to the deterioration or damage to food by different factors like: - Insufficient knowledge about the nature of food, inadequate local wineries-deficient practices handling and storage - Lack of measures to combat pests, poor transport means and improper packaging
Many of these losses produced food could be reduced through improved methods of handling and storage. - Keep foods according to their nutritional and health quality among other things of importance. Storage Site

are places where they are received, stored and delivered food, in order to ensure efficient management of food resources.

function of the storage charge
Manage warehouse and inventory to maintain food quality and to minimize losses or daños.Actividades the person responsible for the storage
- Maintenance and cleaning of the cellar
- Reception
food - Storage, storage and inspection
- Personnel Safety and food
- Pest Control
- Office and inventory of foodstuffs
- Management of stock.
- Reports
Food Category
storing foods are classified in relation to life
perecederosLos Food stable or not food is not altered during long periods of time, unless handled and store in a careless and can be stored for a period of approximately 3 to 6 months.
This group of foods containing low moisture content, less than 13%
Examples:
- generally
Flour - Milk powder
- dry Cereals, wheat, corn, rice, etc.
- the dry legumes: beans, lentils, chickpeas, peas
- Oils.
- Canned food.
- Sugar.
- Salt
- Cookies packed

Moderately perishable foods handled and stored properly can remain unchanged for a period of approximately 1 to 3 months.
Examples:
- Tubers: potato, cassava, yams.
- Panela
- Coffee
- ultrapasteurized milk (UHT)

perishable foods spoil quickly and should be distributed during its short life span that goes from one day to a month depending on the food. Must remain preserved in accordance with the recommendation of the producer, for example, refrigeration or freezing.
Examples:
-
pasteurized milk - beef, pork, chicken and its derivatives
-
Fruits and vegetables - Fresh
-
Eggs - Cheese Reception

Food
The actions that occur once the Food is received by the person who assumes the responsibility for conservation antes de la distribución al usuario final.

Condiciones durante el almacenamiento

Plan de Distribución
- Debe existir un espacio de acceso con una amplitud suficiente para cargar y descargar con facilidad.
- Debe dejarse un espacio entre arrumes y paredes mínimo de 70 cm. mínimo con el objeto de poder limpiar e inspeccionar el arrume por todos sus costados.

Proceso de Estibado
Todo alimento almacenado debe colocarse sobre estibas (soportes de madera
or plastic) taking into account the following observations:
• Before placing the pallets, the soil should be perfectly clear.
• Pallets should be distributed according to the river where they exist.
• Pallets should be completely covered with the load. Stowage must not exceed the bottom of the accumulations.
• Pallets must be clean, level so as not to drop the accumulations, free of splinters and nails that can break or tear the package.
• Must be on pallets priority for stowing bags and leave the second the food in cans or bottles.
· Foods should not be in contact with the floor.

Preventive Control
· Use of suitable storage sites
• Control the humidity and temperature
· Inspection and preventive maintenance of storage sites. And check for the presence of leaks and other physical damage as
· Suitable storage life of food. Fumigation Insect
·
• Control of rodents
· Disinfection against microorganisms
• Control inventory and expiration dates

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Phase 4: Good Agricultural and Manufacturing Practices

Both Good Agricultural Practice (GAP) and Good Manufacturing Practices (GMP ) are a set of principles, standards and technical recommendations that apply to the production, processing and transportation of food to human health care, protect the environment and improve both workers com or its family.

Good Agricultural Practices Good Agricultural Practices (GAP) can be defined as "doing things right and to guarantee it." It has taken this definition because consumers today are becoming more demanding and more concerned with getting healthy foods that are produced respecting the environment and welfare of workers.
With the implementation of these rules, the beneficiaries will be farmers and their families, and they will get healthy and quality food to ensure food and nutrition. Furthermore, consumers enjoyed the benefits of better access to food quality and safe. Overall, the general public will enjoy a better environment.
These practices seek to promote four things:
Personal safety: improving conditions for workers and consumers, farm family welfare and improve food security.
Environment: with it, not to pollute the waters or soils, have a good sound management of chemicals and care for biodiversity. Safety
food: to obtain and enjoy healthy uncontaminated food and higher quality to improve nutrition and feeding of the population.
Animal welfare: it promotes the care of animals and their habitat in addition to having adequate food.
Factors influencing GAP
There are several factors that influence food contamination. The most outstanding are:
water use in agriculture: there must be a microbiological control of water used. Also, the use of wastewater should not be part of the production since it is a medium often contaminated with food. It should also be taken into the type of cultivation and proximity to the ground it is because they are at greater risk of contamination of those fruits and vegetables that are closer to the ground. The use of manure also becomes contaminated the water used for irrigation.
PPPs: if not handled properly can cause toxicity in the products. Then, only use products approved, following either the terms of use and storage. Also, do not reuse pesticide containers and to reach the proper equipment to do the treatments. The person must hold a license medical applicator for added control. Organic fertilizers and fertilizers
nitrogen: bad handling can become a source of pathogens which may contaminate fruits and vegetables. Some recommendations given in this case is the application of fertilizers by the manipulation of culture, respect the minimum period between application and harvesting, avoid spreading manure, minimizing direct contact with the product, among others.
Hygiene and sanitation workers of farms: for it must be aimed at grooming areas that are remote from the area of \u200b\u200bcultivation. Also, as health measure should wash their hands properly before handling and must have knowledge hygiene and sanitation.
The implementation of the BPA.
As a method to improve the working conditions of workers, has determined that all must be registered with the social security system. In addition, training of them will be very important, especially those who handle agricultural chemicals and fertilizers. Also, priority will be given to those who are in charge of hygiene and first aid.
to be insured services for workers are having emergency telephones, first aid, health checkups for both the worker and his family and to health certificates of all workers performing work. Also, children can only help on the farm when not at the time of study and respecting your safety that work, participate in health fairs conducted by the hospital or the municipal health centers, analysis of weight and height of children to determine their good food, among others.
GMP
Good Manufacturing Practices (GMP) are those officially established rules that regulate food handlers, in terms of manufacturing procedures and personal hygiene. To do so, these practices have an end, which is to provide products of the highest quality to ensure health. This is why it is considered a tool that focuses on hygiene and workability.
In other words, can be defined as the minimum processing requirements and common sense health applicable to all food processing establishments. Many food industry companies have implemented the GMP certification scheme for food processing as a foundation on which others have developed and implemented quality management systems and food security, such as HACCP, SQF, among others.
This regulation applies to all food manufacturing establishments that market their products and are processes required in terms of the quality re to:
Establishments:
· Facilities - Design - Construction
· Zones food handling
· Changing Water
·
· Lighting - Ventilation

· Equipment Cleaning Disinfection:
· Products
· Precautions
· WC
· Hygiene staff in preparation:
· Requirements of raw material
• Prevention of contamination of water
· Employment
· Operations of processed and packed
Management and Supervision:
° Court potential risks
· Surveillance and effective supervision
• Documentation:
· Requirements for development, production and distribution
Storage and Transport:
· Prevent contamination and growth of microorganisms
· Vehicles authorized to appropriate temperature

BPM Benefits of Certifying
management system according to GMP requirements will bring the following benefits to your organization:
\\ Increase their food security and Management System for Food Safety.
\\ demonstrates its commitment to producing / trading safe food
\\ Prepare your management system quality HACCP certification
\\ increases the confidence of their customers / consumers
\\ helps when you are subject to inspection by regulatory agencies and other stakeholders.

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Die " press paper? Books

In recent months there have been bad news about the press on paper. In the English case and noticed the disappearance of a magazine perhaps not very popular but of great weight, a small symptom.

however, about the same time alarming news arrived: the traditional daily newspaper, the paper began to show alarming signs of collapse. It was no longer down the number of readers or advertisers. And so we learn that closed a newspaper U.S. nearly 150 years. Or how the French government would take steps to promote newspaper reading among young people.

Apparently, the press announced the death of the paper is due to the "digital." These are two different formats. In my view the digital may have the advantage on paper in its immediacy and its nature (for now) free. But no way I look alike.

a newspaper for me has always been something more than news. For articles of opinion, because of its format, for its usability, for its smell, for me "houses" during the rides, because I can score and cut ...

I can say is that most of it I can do with digital media, but not the same. Without returning to talk about smells or touches any way is just as comfortable reading the writing on a computer screen than paper. The role is not only better physically (for the hearing and the rest of the body) but also for content: it lends itself more to the review, reflection, thought ... The digital is determined by the medium itself: it has the advantage of be faster, more multimedia, more interactive and therefore more given the speed (the quantity that dominates) than to the quality and quietness (assimilate, analyze, submit to criticism ...)

against me also may invoke the benefits "visual" of digital newspapers. But we must not lose sight of Prehistory was the era of the rule of the "audiovisual."

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Cevichería Interview 1: The Merlin
Staff: Manager LocalZona: The Victoria
What position are you in business? Local administrator.
What foods sold in greater quantity? Fish, black shells, mussels, prawns, squid and octopus.
Where to store food before cooking and they do with the remains of food? The food brought from us Terminal fisheries (suppliers) and store in freezer in the kitchen of restaurant.Guest leftovers of the day, are stored in the freezer until the next day. You
is governed under the rules of food hygiene and safety? Yes, local is registered and has cleaning and hygiene of the areas where food is processed and placed on sale.
Have there been any cases of food contamination? No, because we've been very careful in the store to correct food temperatures, this summer. Foods are processed under high levels of safety and cleanliness as the remains of garbage are from time to time (continuous).
What material and how often they clean the floors? Have tile floors smooth and clean up is: In the morning before opening the local, mid-morning, afternoon and evening, before closing the premises.
"The kitchen has a hood? If you have a bell and is lit at all times?
Have you had any problems with the inspections? Not ever.
How is the staff uniform? Apron, gloves, cover your mouth and hats.
Is there adequate lighting and deck? We have two large reflectors covered with plastic.





Interview 2.
Cevichería: The Pishcota
Staff: Pierina Pacheco AlvarezZona: Surquillo
1. What position are you in business? Cook

2. What foods sold in greater quantity? Fish and meat

3. Where to store the raw material before cooking and they do with the remains of it? Are stored in the cold area having a proper temperature to prevent bacteria formation and decomposition of the product always using the FIFO (first in first out) or FIFO (first in first out
Food scraps go to waste.


4. Do you is governed under the rules of food hygiene and safety? if
5. Have there been cases of food contamination? No, because the storage is ordered and by areas.

6. What material and how often they clean the floors?
material is majolica floor, cleaning floors starting place once a day and another ending the day, is cleaned with water, bleach and water.

7. "The kitchen has a hood? If

8. Have you had any problems with the inspections? No, we established laws.

9. How is the staff uniform? Jacket, cap, hair, pants and shoes.


10. Is there adequate lighting and deck?
Yes, to facilitate the preparation of food.








Interview 3.
Restaurant: Karol Picantería
Person: Jorge OrellanaZona: San Juan de Lurigancho
1. What position are you in business? General Manager (Logistics).

2. What foods sold in greater quantity? The ceviche, goat to the northern, etc.
3. Where to store the raw material before cooking and they do with the remains of it? Frozen and supplied. Nothing is wasted, everything is used (bones, heads and they smoked stores).

4. Do you is governed under the rules of food hygiene and safety? Yes, under the rules of HACCP and GMP.


5. Have there been any cases of food contamination? Very seldom (ejm: a hair in corn).

6. What material and how often they clean the floors?
of cement and tiles. Each time this dirty (many times).

7. "The kitchen has a hood? Yes, stainless steel.
8. Have you had any problems with the inspections? Never, we have a good manual handling practices.

9. How is the staff uniform? Each area has a different uniform. (ejm: Production - pants, jacket, hat, mask, shoes, aprons, etc).


10. Is there adequate lighting and deck?
Yes, with ease of cleaning.

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interviews Stage3: Other issues

Recommendations for food handling in restaurants and food sales
1. Keep perishable foods refrigerated (0-5 ° C) or frozen (< -18 °C), hasta el momento de utilizarlos. 2. No dejar alimentos perecederos a temperatura ambiente más tiempo del necesario. 3. Las ensaladas de productos proteicos o de artículos picados, deberán mantenerse <>

bibliographic sources:

http : / / www.mercanet.cnp.go.cr / Desarrollo_Agroid / documentospdf / Limpieza_Desinfecci% C3% B3n.pdf
http://www.fao.org/docrep/W6419S/w6419s0a.htm
http:/ / www.mailxmail.com / course-handler-food / health-food-handling
http://www.datcp.state.wi.us/fs/business/food/publications/pdf/ForeignLanguageFactsheets/English/EmployeeHygiene2 . pdf
http://www.fao.org/docrep/W6419S/w6419s0a.htm
http://www.cepis.org.pe/bvsdeescuelas/fulltext/entornosdocente/unidad6.pdf
http:/ / www.fao.org/docrep/W6419S/w6419s0a.htm
http://www.acercar.org.co/industria/biblioteca/memorias_2007/rs.pdf

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Stage3: Solid waste management and control Pest

Solid Waste

First we define which are the solid waste is any object, substance or element in the solid state, which is abandoned, bounces or rejects or may be reusable.

In kitchens and food preparation rooms, secondary products and waste will be collected in bags of single use or reusable containers properly labeled. These should be sealed or closed with a lid and withdraw from the work area as soon as they are full or after each work period and will be placed (single-use bags) or vacuum (repeated use containers) covered in rubbish bins never be placed in the kitchen. Repeated use containers will be cleaned and disinfected each time they return to the kitchen.

Waste bins shall be kept in a closed area reserved for that purpose and separate stores food. This area will have a temperature as low as possible, well ventilated, protected from insects and rodents and should be easy to clean, wash and disinfect. The bins should be cleaned and disinfected whenever emptied.
cartons and packaging, as soon as they are empty, were removed under the same conditions as scrap. The team of understanding of waste must be separated from all areas of food handling.
is if you use a system of waste feed per channel, it is essential to put the spoils, waste and scrap of closed single-use bags. Should be cleaned and disinfected daily of this channel.
Currently, the major problem of environmental pollution restaurants have the obligation to separate waste collection between the organic (waste re fat, meat, shells, food waste) and recyclable ((plastic packaging, cardboard, cans, plastic or metal cans, plastic bags or paper). In this way contribute to the improvement of the environment.

Pest Control:
First we must be both of the following:
Plague: species found in a proportion or density that can may cause harm or pose a threat to the hombre.Cebo: food preparation or presented in ways and places suitable for consumption by animals-plaga.Infestación: refers to the number of individuals of a species at a level that is considered harmful. Pesticide: any substance or mixture of substances intended for preventing or controlling any unwanted species.
effective program should be an ongoing pest control. Establishments and surrounding areas should be inspected regularly to ensure that no infection.

Insects and rodents are known carriers of pathogenic bacteria from areas of contamination to foods and surfaces contact with food, therefore, its presence should be avoided in food preparation areas.

Should pests gain entrance to the establishment, eradication measures should be instituted. Control measures involving treatment with chemical, physical or biological agents should only be applied under the direct supervision of staff are aware of the risks that the use of these agents may pose to health, including risks that may arise from residues retained in the product. Such measures shall be implemented only in accordance with the recommendations of the competent official body. Appropriate records of use of pesticides.

pesticides should be used only must take care to safeguard all food, equipment and utensils from contamination. After applying pesticides should be thoroughly cleaned equipment and utensils so that contaminated before reuse remove residues.
records should be maintained for the use of pesticides, which should be inspected periodically by the responsible supervisor.
What to do:
regularly inspect facilities, food stores and raw materials that come to find infestations. Use
electronic fly swatter where there is open food
Store food in containers resistant infections.
Start treatment at the first sign of infestation.
ensure that waste is disposed of regularly.
ensure proper cleaning. Ventilate
production areas and food storage.
Do not: Leave
unmarked poisoned bait.
Apply insecticides as sprays, sprays, powders or lakes in areas of food production or storage.

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Stage3: Cleaning and disinfection of premises, equipment and utensils.

Premises Cleaning and Disinfection
What is going to clean and disinfect

contact surfaces hand: knives, tools, cutting boards, containers, brushes.
surfaces in contact with food: during harvest, transport, packaging, or distribution process, such as containers (plastic boxes, etc..), Equipment (batteries, tables, etc..), Transport (trucks, wagons, etc. .).
processing facilities, walls, floors, drains, Area, etc. Clean


1. Collect and dispose of waste products, dust or other debris that are present place to be clean.
2. Moisten with enough drinking water or surface site to be cleaned.
3. Prepare a solution of detergent to use.
4. Lather scattering surfaces clean detergent solution with a sponge or brush (these items must be clean). Rub surface firmly with a sponge or brush, removing all dirt as possible. Often this is not very visible dirt, which is why cleaning should be done very well so everything is completely clean.
5. Allow the detergent solution applied for a short time to let the act (can be three or five minutes).
6. Rinse with clean water potable sure all detergent is removed.
7. After rinsing look closely at the site was cleaned to verify it has been removed all the dirt. In case needed to be done again washing with soap until it is completely clean. Disinfection


1. First we must be sure that the surface is clean, if not, clean it as explained above.
2. Before we have listed disinfect disinfectant solution.
3. Apply this solution over the place or area to be disinfected.
4. The disinfectant is left on the place we disinfected for a minimum of 10 minutes, in the case of chlorine is not necessary to rinse. During this time is being made to eliminate as many microorganisms, so that the product to be produced is clean. Important

1. Personnel carrying out the work of cleaning and disinfection should be well trained.
2. The water used for cleaning and disinfection should be drinking.
3. All cleaning and disinfection should be stored in a specific place outside the process area.
4. All cleaning and disinfecting products must be labeled and in containers that contain only this type of product.
5. Brushes and brooms should not be kept directly on the floor, these and other items used in cleaning work should be suspended in the air or on a clean surface when not in use.
6. Hoses must have gun, preferably rubber, to avoid wasting water.

Equipment and Utensils
compounds used for cleaning
1. Alkaline compounds, are naturally alkaline (pH greater than 7). Action can be very strong as those used to remove heavy soils such as those found in the ovens, can also remove grease. The others are considered mean force are used to clean dirt diluted light.
2. Acidic compounds, are acidic (pH less than 7). Materials are used to remove embedded on surfaces. Are used for specific types of cleaning, can not be used as all-purpose detergent.
3. Synthetic detergents, wetting agents are also called, have an important role as components of cleaning agents, are able to separate dirt from soiled surfaces and cause no irritation or damage, also easily removed by rinsing with water.
4. Cleaning solvents, are products that contain alcohol or ether and are used to dissolve solid deposits. Are used to remove impurities generated by petroleum products such as lubricating oils and greases.

compounds used for disinfection and disinfection by steam or hot water can destroy microorganisms come into contact with the hot water method is not widely used because it requires a lot of energy for its implementation.
2. Chemical Disinfection: These are chemicals that vary widely in their forms of use and composition. The effectiveness of these disinfectants depends on many factors such as exposure time, temperature, concentration, etc. Some examples are:
- Chlorine compounds: The chlorine-containing substances such as hypochlorite and chlorine dioxide have a significant effect on the microorganisms as well as being cheap. Can cause corrosion of metals.

- Iodine Compounds: substances containing iodine as iodophor, alcohol-iodine solutions, etc. Can also be used as disinfectants, the effect is very fast and runs on a wide variety of microorganisms. Care must be taken to dispose of waste as they can cause corrosion of metals.
- Quaternary Ammonium Compounds: These compounds are used to disinfect walls, floors, equipment and others. Require rinsing after use.
Other Equipment and / or utensils

· Sponges
· Brush
• Water drinking
· Solution of detergent disinfectant
· Solution
black soap
· Hoses
· Tiles
· Uniform suitable for cleaning and disinfecting the area (hats, cap mouths, gloves, uniform, closed shoes ) [1]
[1] JIMÉNEZ2000: 2.3

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Stage3: Design of local production and sale of food.

Local Production Design

The windows of the premises should be covered by mesh to keep out insects.
The walls of the premises must be painted by a painting (epoxy), washable enamel, stainless steel and have a smooth tile floor. Therefore, the walls can be cleaned as often as desired, without peeling or rust. The floors be cleaned with a mop and broom not as raise dust and soil microorganisms would eventually pollute the environment or rather if the floor does not have tile, and has tile floor, dust or dirt would accumulate in cracks.
must have steam pipes, hot and cold water, gas vents and air conditioning. These pipes or ducts should be located to be built against the wall to achieve exposure in the place.
Lighting should be strong and right to view any dirt or presence of vectors such as insects or rodents in the area.
lighting should not make shadows in the work area, since it impedes the vision or cleaning or personal chef who comes to clean the premises.
Ventilation must be efficient enough to prevent the smoke from the grease and steam other foods, as some agents may lead to other unnecessary food.
Lights should be covered so that no particles enter broken plastic or glass food.
must be present hoods with filters easy removed for efficient cleaning of the area.
roofs, doors and passageways, must be cleanable, smooth, clear, non-absorbent. Also, to observe or perform efficient cleaning.
Pipes and ducts should be cleaned efficiently. They should be cleanable and accessible. Ceilings
smooth, without cracks (cleaning the pool efficiently and avoid dirt in the crevices at the time of cleaning), light colored and waterproof to prevent condensation.
The walkways must remain clear and easy to clean.

food Sale
The food vending trucks not guarantee your safety and free of microorganisms. Likewise, the same environmental pollution as cars, comes to contaminate food.
The sale of safe food must be in an environment like a restaurant (closed), with the necessary safety standards, without any means of transmisición that is polluting.
The sale of food are governed by the local security regulations such as clean, in an area disinfected.
staff with safety criteria (personal hygiene): Training, medical examination (medical card), proper uniform, efficient and hygienic practices.
food handling are under the supervision a person in charge of the area, inspecting and avoid forms of pollution. Avoid
external agents that are potential pollutants such as: earrings, rings, watches, bracelets, etc.
foods store have a safe and suitable for different products. Example, proper storage temperatures.

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Phase 3: Standards of personal hygiene and food service procedures.

Hygiene
hygiene is defined as the set of practices and behaviors designed to maintain a level of cleanliness and hygiene to promote the health of people. To this end, self-esteem plays a key role addressing this issue, for anyone who appreciates and values \u200b\u200bare strives to be and stay well. The good or bad health directly affects the health of people.
The lack of proper hygiene habits by the people becomes a serious problem, not just the unpleasantness of a bad appearance or odor, but because of the potential danger of transmission of viruses and germs to others.
Some of the diseases associated with poor hygiene practices are diarrhea, gastrointestinal diseases, conjunctivitis, skin infections, lice, flu, etc.

hygiene standards of food handling staff
Good habits hygiene and cleanliness of food handlers will reduce the risk of contamination.
cleaning habits that staff who handle food should include:
• Shower daily: this way, they control our body's natural odors caused mainly by perspiration or sweat. Likewise, we avoid the presence of germs and bacteria that can affect the health of our skin.
• Toilet Nails must be short and free of dirt. Thus, it prevents the acquisition of germs and bacteria that could stay within the nail.
• Hand washing: this act must be performed before handling food, after using the toilet, after handling boxes, packing, money, garbage, after coughing, sneezing, eating, drinking, smoking and whenever circumstances require. Proper hand washing is to clean the back and palm of the hand, forearm and spaces between fingers and under fingernails, using hot water, soap and nail brush.
• Report any symptoms of disease: the staff is obliged to tell your supervisor if you have any of distress such as vomiting, diarrhea, ear discharge, runny nose, cough or watery eyes, etc. À
• Hair must be bring the hair up and covered by a hat or headgear. In this way, it would prevent accidents by contact with food hair.
• Jewelry and personal items: avoid the use of rings, earrings, watches, brooches, among others. This is because they are perfect places for the accumulation of dirt and they can get lost and fall into the food should therefore be avoided when handling them.
• Work clothes: Employees should always have clean clothes, light colored, non-flammable, easy to wash, among others. The changes of personal clothing and other personal items should be kept a designated area away from the area preparation of food. Likewise, the clothing worn at work should only be used at the site during working hours.

food service procedure

Refers to activities will be carried out in the kitchen. Some of the procedures to be performed: • Choose foods
: This act involves choosing foods and choose those with the best conditions to be consumed by man. • Wash food
: act which removes the dirt that is in the food. Also, here is eliminate much of the bacteria or agents that may cause damage to health consumer.
• Chop food: the food is cut into pieces of varying sizes, depending on the food to prepare.
• Cook foods: in this process, foods are boiled or cooked in various ways, including baked, stewed, grilled, sauteed, fried, among others. Much of the bacteria and agents that cause damage to health are inactivated or deleted by the high temperatures at which food is subjected.
• Serve food: cooked food or ready to eat are served on a plate to go to the dinner table.
• Take the dish served to the customer's table, ready to act where the dish Food takes the fork so it can be ingested.

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friends 2




















On Monday 27 April I attended the launch of the latest book Escuín Mari Luz, The Walker music. A book of poems in which the author has endeavored over the past seven years. Has published Endymion and consists of three parts. The first is the book's title, while the second is entitled Poems on the death of my father and alluding to Jorge Manrique , is dedicated to its namesake. The third part, My names , compiles poems dedicated to people who admire or esteem Mari Luz (as María Zambrano, Teresa of Jesus , Juana Castro, Pablo García Baena , Luis Sánchez Corral ... )

The presentation, like the book's foreword, was conducted by the former Minister Carmen Calvo . It was an emotional ceremony and simple where we could enjoy the author's sensibility crystallized in an ever more refined poetry, and personal quality. The newspaper gave CÓRDOBA act accomplished news.


Next week I will attend the presentation of another work, being totally different, no less interesting. This is the companion book entitled Raul Ruano Sociology and anarchism, his doctoral thesis. Is published by the Anselmo Lorenzo Foundation will be presented at the headquarters of the CNT Cordoba, situated in the Historian Domínguez Ortiz Street No. 7 on Friday, May 8.

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PHASE II:

diseases associated with food consumption

Botulism
This disease is caused by Gram-positive bacteria called Clostridium botulinum. This bacterium can be found, usually on the ground and is producing the toxin, the causative agent of this disease. [] There are seven types of botulinum toxins designated by the letters A through G, only types A, B, E and F cause botulism in humans. This disease is very common in many parts of the planet.
is a disease that paralyzes the muscles and there are three main kinds of botulism:
- foodborne botulism, is caused when a person ingests the toxin and this leads to illness within hours or days.
- Infant botulism: it is also called intestinal botulism occurs when spores of the bacteria down in the intestine and produce toxin. It usually affects children, but there are also cases involving adults when they have certain unusual intestinal conditions.
Symptoms: foodborne botulism include blurred or double vision, dry mouth, and muscle paralysis that can affect breathing. Usually appear between 12-36 hours after ingestion of contaminated food. As infant botulism, constipation, weakness, difficulty breathing, poor feeding and low glare.
The hospital is part of treatment for people with botulism. Also, the administration of antitoxin is part of the treatment.
Prevention: is recommended that all canned and preserved foods should be processed and prepared in proper condition. Also, bulky cans or commercial signs have been opened must be returned unopened or as it was received to the place where they purchased the product. In addition, home-canned vegetables should be boiled and there should be a good food handling.



Cholera
This disease is caused by a species of the genus Vibrio, often implicated in bacterial diseases due to consumption of contaminated shellfish or fish. The bacterium Vibrio cholerae is the cause of the disease that affects the digestive system. Usually takes the form of outbreaks and is a public health concern in many developing countries, especially in Africa, South Asia and Latin America.
Drivetrain: contaminated food with faecal remains, a bad habit of people not washing hands after using the bathroom that contaminate food when handling food. Another mechanism is the ingestion of water, ice and other beverages that have not undergone some process of purification.
Symptoms: diarrhea sudden and abundant liquid that looks like "rice water" and a fishy odor, cramps, nausea and vomiting. If people with these symptoms are not treated early, can lead to dehydration endangering the life of the patient. Signs of dehydration with tachycardia, dry skin and mucous membranes, extreme thirst, "glassy" eyes, drowsiness or lethargy, among others.
Prevention: water for human consumption must be safe, doing various activities such as washing and disinfected with a frequency of tanks and other bodies of water, boiled or disinfected with chlorine for drinking water and store it in clean containers well covered and non-corrosive. Also, trash containers must remain closed until its final disposal, the stool should be on health and latrines and not be at ground level and wash your hands before preparing, eating or serving food and after using the toilet or changing even baby diapers. With regard to food hygiene, wash or disinfect with chlorine fruits and vegetables, either boiled or fried food, especially seafood and consuming them as soon as possible after preparation, cover and refrigerate leftover foods to prevent contact with flies and other insects. Also, before eating a pre-cooked food should be heated to the boiling temperature, avoid direct or indirect contact of cooked foods with raw foods and not eat food prepared or sold in unknown or unhygienic conditions.



Anisakiasis
is the disease caused by a parasite called Anisakis. Often appears in places where fish is eaten raw or lightly salty or spicy. Anisakis larvae live in the digestive tract of many species of fish such as herring, sardines, anchovy, cod, hake, horse mackerel or mackerel, among others. When you eat raw, marinated or undercooked, the larvae can pass to humans and cause disease.
Symptoms: abdominal pain, bowel disturbances, nausea and vomiting. People who are sensitive to nematodes may suffer severe anaphylactic reactions after eating fish that were infected by this parasite, which in some cases can often be confused with an allergy to shellfish. When an allergic reaction Antihistamines are administered.
In extreme cases, if the parasite is hosted within the person, he underwent an operation to remove it.
Prevention: basic steps, clean the fish and remove the guts as soon as possible, in addition, there are two fundamental processes that kill the parasite:
 Freezing if the fish will be eaten raw or almost oil should be frozen at a temperature below -20 º C for a time, depending on the freezer, can vary between 24 and 72 hours. 
Heat treatment: Anisakis larvae are sensitive to heat, at temperatures of 55 º C or 60 ° C. This means that products fully cooked (boiled or fried), hot-smoked foods are pasteurized and safe from the point of view of inactivation of the parasite. They are not cold-smoked products or inadequately cooked on the grill or microwave.

Salmonellosis is a disease caused by Salmonella bacteria. It usually affects the intestinal tract and occasionally the bloodstream. Salmonellosis can cause outbreaks of poisoning from food contaminated with this bacteria.
Drivetrain : it is given orally, ie, consuming contaminated food or drinking contaminated water and having direct contact with the feces of infected person or animal. Infected people can transmit the bacteria by not washing hands and handling food that other people consume.
Foods that usually are contaminated with this bacterium are processed meats, poultry, eggs, and unpasteurized milk and cheese.
symptoms usually appear 1 to 3 days after infection and the most common are mild or severe diarrhea, fever, abdominal pain, headache and sometimes vomiting. If a blood infection caused by this bacterium, are usually serious.
prevention program should take steps as cool food immediately after purchase minimizing keep at room temperature, wash food and clean the places where they are stored or handled to avoid any contamination, cooking While the meat and food, wash your hands before and after handling any food especially after going to the bathroom, among others.

contamination indicator bacteria in food
* Causing disease in healthy adult subjects

MICROBIOLOGICAL QUALITY CRITERIA
These provisions must be met by food both in its natural state, produced or processed. Thus, these foods are considered unfit for human consumption. These criteria are extremely important for the product to exit the domestic market, ensuring that there is any health risk to consumers. Also, microbiological quality criteria are taken into account in order to have a health record and official export health certificate, which are very significant for the company.
To perform these microbiological analysis will take at least one sample for each food company to use and should be classified with the most stringent limits indicated in this provision.
-n = sample units
-c = criterion for acceptance or rejection of that food. This will limit my M. results were rejected those whose values \u200b\u200bare higher exceed M.

National legislation:
http://www.uncp.edu.pe/Facultades/Industrias/descargas/REGLAMENTO% 20SANITARIO% 20of% 20ALIMENTOS% 20PERU.pdf
on this page are the rules health surveillance and control on food and beverages. This is extremely important for the formation of a company as we explain all the established laws that must be met to even provide a good service to consumers.

OTHER ISSUES:
marine biotoxins:
marine biotoxins should be understood by the poisonous compounds produced by microorganisms marine (algae) that are accumulated by bivalves, highlighting the following syndromes: