M3 M3: Make and support valid decisions relating to the specification of materials for a tutor provided application Introduction By using the materials identified in P6 I can decide on which material is best suited for a foundation, building frame, guttering, external cladding of walls and wall insulation by looking at each materials properties and performance. This will help decide on which material is best suited for each component of the building as we will be able to find which material is the strongest and long-lasting for the foundation and which is best at stopping heat transfer for the wall insulation. For a construction project to be successful the right material needs to be used for each component in the building to ensure that the
Large farms, processing facilities, and factories are used by the industry with a variety of levels of security. There are often sanitation processes, good manufacturing processes, and hazard identification and control systems in place at processing facilities and factories. Even with these systems and processes in place, the overall facility or a single batch remain vulnerable. The highest risk comes from the employees either intentionally or unintentionally contaminating a batch of food. Testing is supposed to ensure the food is within specific allowances for contaminates, but the laboratory confirmation takes time that perishable items may not have to wait.
Property Book Unit Supply Enhanced Hardware and Software Overview Property Book Unit Supply Enhanced (PBUSE) was the Army’s plan to streamline property accountability. PBUSE provides a responsive and efficient means to maintain accountable records for the Army’s inventory of property for over 14,855 users in modification table of organization and equipment and table of distribution and allowances units in the Active Army, Army National Guard, and Army Reserve (Brown & Laudan, 2009). The two purposes it served to accomplish was replacing two legacy systems and bringing property accountability to a web-based platform. PBUSE can be accessed from any computer with internet access, however the Army issued hardware components to make up the system.
3.3. Assess how to monitor recent changes in health and social care services. Monitoring can be define as a continuing function that aims primarily to provide the management and main stakeholders of ongoing intervention with early indicators of progress, in the achievement of results, it intended to provide inquiry, rather than to provide firm instructions and involves activities from work preformed, through training and conduct of individuals. Interview session, RUH, this can be done through, formal and informal feedback, group forums, questioners surveys, data analysis that can be used to measure aims and objectives, through observation during admission session staff was questioned about admission criteria regarding outpatients, staff
G1 is the main development period of the cell cycle. In G1, the cell plans to experience cell division. The cell still plays out the majority of its typical capacities, however begins to get greater. The cell then starts to make a duplicate of the cell parts (organelles). It additionally starts to create RNA and orchestrate proteins to prepare to separate.
One of the two educational goals outlined in the Melbourne Declaration (2008) is that “All young Australians are to become... Active and informed citizens.” With this in mind, this unit of work is designed to foster student’s learning in the concept of introduced species. It will open students’ minds to some of the ideas and controversy surrounding introduced species today; what are some of the dangers, what went wrong in the past, how are we still feeling the effects now, how something in one country won’t necessarily work in another. The key outcome that this unit is based around is GE2-2 and it fits into the Stage Two curriculum under the content ‘The Earth’s Environment’.
Food safety act 1990 The food safety act states that people who are working with food must have good hygiene practice and be able to use the services safely and prepare and store food correctly. This policy and procedure is for Food hygiene. This promotes safety because its
Throughout time, slaughterhouses have been disgusting, terrifying and repulsive. They have had an extremely bad reputation for being cruel, unsafe and unhealthy. Furthermore, slaughterhouses have been noted for their uncleanliness and unsanitary conditions. In fact, they have been known as being excessively gruesome, with a multitude number of carcasses, animal feces enclosures and rodents throughout the property. Slaughterhouses have been ridiculed and persecuted without much understanding until the publication of the novel The Jungle by Upton Sinclair in 1906.
Now in bathroom at restaurants, grocery stores, malls, and more all have signs saying, “Employees MU ST wash hands,” due to labor laws. In time, the law became one of the most effective measures protecting the health of Americans. The act includes, “Guaranteeing safety of almost all food and cosmetics; and ensuring the safety, quality, and effectiveness of 13,000 prescription and non-prescription drugs and vaccines, all medical devices, and all tissues transplant” (Kubic 3). Over the pass fifty years, the act has been recognized to benefit people’s health. Production of any type of food has increasingly went up with labor laws too.
The food industry has better improvements yet; it still needs a thorough cleansing. Although food production has bettered in the last 100 years by its treatment of workers and government’s oversight, it has had some adverse effects like company’s protection
The Food Safety Act came into power in 1990. This Act was introduced as individuals were concerned about the risks of preparing food. In addition, the Food Safety Act outlines and applies to all individuals that handle food. The Act also outlines where the food is kept, preparation, distributed and sold.
Porter’s five forces model To analyse the microenvironment facing United Biscuits in China, Porter’s five forces model is selected to provide an understanding of the competitive forces, to determine the competitive position of the company and profitability within the biscuit industry whilst offering a framework for predicting and inﬂuencing competition over time (Porter, 2008, p.80). The findings are explained below: Threat of new entrants • The high capital cost required for investing in developing distribution, sales network and acquiring production equipment could deter new entrants. The barriers are high when capital is necessary for unrecoverable expenditures such as marketing and product development capability which is difficult for new entrants to succeed in the short-term (Euromonitor, 2014; Porter, 2008, p.81).
In a study by Vollard A.M., Ali S., van Asten H.A., Ismid I.S., Widjaja S., Visser L.G., Surjadi C.h., and van Dissel J.T. on “Risk Factors for Transmission of Food-borne Illness in Restaurants and Street vendors in Jakarta, Indonesia”, the risk factors of contracting food borne diseases were affected by poor hand washing hygiene of the food handlers (street vendors), further relating to the fact that the food handlers may come in direct contact with the food by using their bare hands when handling the food, and also their low educational level which hinders them from the basic knowledge of proper personal hygiene which led to faecal contamination of drinking water, dish water and ice cube. A study by M.P. Azanza, C. Gatchalian, and M. Ortega,
In a 1988 act, cigarette companies were required to put warning labels on their products. This proves that putting warning labels on fast food is certainly possible, the same needs to be done to all fast-foods so that all customers will be aware of the hazards of fast-food. Fast food warning labels will make it more convenient to know about your food; it will benefit companies; and finally, it will help reduce obesity, obesity-related illnesses, and medical costs. In Conclusion, it’s time for warning labels to be put on fast food