Power Generation from Radio Wave Technology

Introduction Radio wave technology is the use of airwaves in transmitting and receiving information. It is the foundation of most of our communication in the present day. Radio waves fall under the group of waves termed electromagnetic radiation, which travel at the speed of light (3Ãâ€"108 m/s).Advertising We will write a custom research paper sample on Power Generation from Radio Wave Technology specifically for you for only $16.05 $11/page Learn More These types of waves (including light, infrared, microwaves and x-rays) are classified based on their wavelengths and frequencies. The frequencies of radio waves lie between 300GHz to 3 kHz with wavelengths of 1mm to 100km. Some of the communication equipments that use radio waves include satellite dishes, radar, radios, television, mobile phones and wireless internet. The use of radio waves for powering electronic devices had not been exploited due to the nature of waves to weaken and dissipate as they spread due to their interaction with other waves and matter. Recently, a growing interest in alternative sources of energy that could provide efficient power in remote and sensitive locations has led to research into radio wave power generation. This paper looks at the history of radio waves and how power can be generated from them and how it can be applied in electronic devices. History and growth of radio wave technology The history of radio waves as medium for transmitting information started way back in the 1860s when James Clerk Maxwell, a physicist from Scotland, envisaged the existence of the waves. His prediction was enhanced in 1886 by Heinrich Rudolph Hertz, a German physicist, who went a notch further to show how variation of electric current could be sent into space as radio waves (Bellis 3). He was able to generate and compute the first waves by using an oscillator for transmitting the waves and a metal loop for detecting them (Parker 3). In 1895 Guglielmo Marconi, from Italy, sent a radio signal over a distance of 100m and received it. He used crafted antenna, transmitter, and condenser and had connections on the ground that could receive the signals. He also sent a wireless signal across the English Channel in 1899(Bellis 5), a distance of 3.5 miles. In addition, Nikola Tesla helped in developing and enhancing wireless radio transmitters.Advertising Looking for research paper on natural sciences? Let's see if we can help you! Get your first paper with 15% OFF Learn More Ships started using wireless telegraphy for sending distress calls while at sea. In 1899, the U.S Army adopted the wireless system and in 1901, the Navy also adopted the system. Lee Deforest invented the space telegraph in the early 1900s where amplifiers were used to strengthen weak signals (Bellis 12). Marconi was able to transmit voice in 1914 over a distance of 50 miles (Bellis 12). Over time, many people aided in developing and enhancing radio wave communicatio n and today we have 4G technologies that send information at very high speeds, besides audio and video streaming. Power generation using radio waves Electromagnetic radiation and photons Electromagnetic waves can be said to have an atomic structure and can either generate or expend energy (â€Å"Electromagnetic waves† par. 7). The electromagnetic radiation, in quantum terms, is said to have photons transporting energy (Joules). A single photon has energy equal to hf. h is Planck’s constant =6.626Ãâ€"10-34 J s and f =frequency of photon v is the velocity of light= 3Ãâ€"108 m/s and ÃŽ » =wavelength of photonAdvertising We will write a custom research paper sample on Power Generation from Radio Wave Technology specifically for you for only $16.05 $11/page Learn More Collection of radio waves energy Radio wave energy can be collected and harnessed using various equipments and components. The generation circuit has components such as antenn a, capacitors, diodes, transistors, inductors and resistors. The antenna is used for receiving the electromagnetic signal. This signal received is then rectified. The rectifying circuit is made of diodes. Once the signal has been rectified, it is boosted before being stored in capacitors. The power stored is used to drive a load or resistor via a switching circuit. Figure 1: Block diagram for ground circuit for capturing radio waves Figure 2: Circuit diagram for capturing and generating power from radio waves MOS transistors are used for switching or controlling the stored power to the load. The source of the MOSFET (for switching) is connected to the storage capacitor with the drain connected to the load. The link between the capacitor and load is created when the voltage of the stored charge is equivalent to the sum of the threshold voltages of both MOSFETs (Ishida et al. 4). Potential of radio wave harvesting Radio wave energy can be efficiently and sufficiently harvested if various factors are considered. These are:Advertising Looking for research paper on natural sciences? Let's see if we can help you! Get your first paper with 15% OFF Learn More Using powerful receivers which detect a wide range of frequencies as well as arresting a high concentration of the wasted waves Ensuring energy is obtained at low power density from sensors located far-off from the source for energy obtained varies inversely with distance (1/d2) Ensuring the voltage generated from the source is greater than 0.3V (1 milliwatt) for satisfactory conversion of all incoming wave Using high quality circuits and transistors Applications of the power generated using radio waves Power generated by radio waves is quite small ranging from a few microwatts to hundreds of milliwatts. The power generated can be used in devices such as: LED monitor lights Sensors LCD display thermometer Implants in the biomedical field Charging the battery for cell phones Safety hard hat Possibility of radio waves technology replacing batteries Nowadays, there is a high requirement for efficient energy sources. Furthermore, the sources should be mobile and flexible. Batteries are usually bulky, require regular maintenance and have a limited life and as such require constant replacement. With the rapid advancement in technology where electronic gadgets and devices are continually made smaller and efficient, their energy requirements have decreased over time. Proper harnessing of radio wave energy could provide an alternative source of energy for powering small electrical devices such as sensors. This is through capturing the electricity produced by the radio waves and is depended on how far the transmitter is and the magnitude of the power generated by the transmitter. The power that can be harnessed from these waves is in the range of microwatts to milliwatts which can be sufficient for powering the devices especially in remote locations. Thus, there is a possibility of radio waves technology replacing batteries. Conclusion and personal thought about radio wave technology application in future Energy harnessed from wasted radio waves is small. This energ y may not be adequate to power large electronic devices but technology has been changing very rapidly in the recent years. Many companies are developing gadgets that are very small, thus requiring less power. For example, the mobile phone industry has seen a reduction in the size of the phones but with more installed phone features and applications. Nokia has come up with a harvesting device embedded in a cell phone. This device is able to charge the phone’s battery (Dixon 3). This means that in the future, many miniature gadgets will have been developed which will totally rely on radio frequency energy. Furthermore, radio wave energy will provide a reliable source of energy since the use of cell phones, television, radios and other communication devices is on the rise. Works Cited Bellis, Mary. The Invention of Radio. 2012. Web. Dixon, Bryn. Radio Frequency Energy Harvesting. 2010. Web. Electromagnetic Waves. 2010. Web. Ishida, Makoto, Kazuaki Sawada, Hidekuni Takao, and Min oru Sudo. Power Generation Circuit using Electromagnetic Wave. 2011. Web. Parker, Bev. The History of Radio. Web. This research paper on Power Generation from Radio Wave Technology was written and submitted by user Ernesto C. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

How Combinations and Permutations Differ

How Combinations and Permutations Differ Throughout mathematics and statistics, we need to know how to count. This is particularly true for some probability problems. Suppose we are given a total of n distinct objects and want to select r of them. This touches directly on an area of mathematics known as combinatorics, which is the study of counting. Two of the main ways to count these r objects from n elements are called permutations and combinations. These concepts are closely related to one another and easily confused. What is the difference between a combination and permutation? The key idea is that of order. A permutation pays attention to the order that we select our objects. The same set of objects, but taken in a different order will give us different permutations. With a combination, we still select r objects from a total of n, but the order is no longer considered. An Example of Permutations To distinguish between these ideas, we will consider the following example: how many permutations are there of two letters from the set {a,b,c}? Here we list all pairs of elements from the given set, all the while paying attention to the order. There are a total of six permutations. The list of all of these are: ab, ba, bc, cb, ac and ca. Note that as permutations ab and ba are different because in one case a was chosen first, and in the other a was chosen second. An Example of Combinations Now we will answer the following question: how many combinations are there of two letters from the set {a,b,c}? Since we are dealing with combinations, we no longer care about the order. We can solve this problem by looking back at the permutations and then eliminating those that include the same letters. As combinations, ab and ba are regarded as the same. Thus there are only three combinations: ab, ac and bc. Formulas For situations we encounter with larger sets it is too time-consuming to list out all of the possible permutations or combinations and count the end result. Fortunately, there are formulas that give us the number of permutations or combinations of n objects taken r at a time. In these formulas, we use the shorthand notation of n! called n factorial. The factorial simply says to multiply all positive whole numbers less than or equal to n together. So, for instance, 4! 4 x 3 x 2 x 1 24. By definition 0! 1. The number of permutations of n objects taken r at a time is given by the formula: P(n,r) n!/(n - r)! The number of combinations of n objects taken r at a time is given by the formula: C(n,r) n!/[r!(n - r)!] Formulas at Work To see the formulas at work, let’s look at the initial example. The number of permutations of a set of three objects taken two at a time is given by P(3,2) 3!/(3 - 2)! 6/1 6. This matches exactly what we obtained by listing all of the permutations. The number of combinations of a set of three objects taken two at a time is given by: C(3,2) 3!/[2!(3-2)!] 6/2 3. Again, this lines up exactly with what we saw before. The formulas definitely save time when we are asked to find the number of permutations of a larger set. For instance, how many permutations are there of a set of ten objects taken three at a time? It would take awhile to list all the permutations, but with the formulas, we see that there would be: P(10,3) 10!/(10-3)! 10!/7! 10 x 9 x 8 720 permutations. The Main Idea What is the difference between permutations and combinations? The bottom line is that in counting situations that involve an order, permutations should be used. If the order is not important, then combinations should be utilized.

Emotional Intelligence and Global Leadership Essay - 1

Emotional Intelligence and Global Leadership - Essay Example Leaders now have to deal with different cultures in achieving business strategies and goals. Emotional intelligence is a concept developed by Peter Salovey and John Mayer. They talked about a politician who is both smart and dumb (Goleman, 1998 cited in Robertson, 2007, p.15). They argued that IQ is not enough to make a person truly â€Å"smart,† and they coined emotional intelligence or EQ (Robertson, 2007, p.15). For the next fifteen years, from being a virtually non-studied concept, EQ has received significant academic attention and applications in the development of numerous fields, such as leadership, communication, self-improvement, child raising, education, health care, and corporate development (e.g., Caruso & Salovey, 2004 cited in Robertson, 2007, p.15). EQ has become critical to developing effective leaders. Even with development in literature, there is no single definition of EQ, particularly since it is still a budding concept with different measures and with dive rse validity test results (Pat & Groves, 2006; Matthews, Roberts, & Zeidner, 2004). Many scholars agree that EQ pertains to the ability to distinguish, understand, and control one’s emotions and the emotions of others, and to use these emotions in successfully managing interpersonal relationships (Salovey & Sluyter, 1990, cited in Robertson, 2007, p.15). Emotional intelligence is also emphasized as vital in understanding the tacit messages that are decisive to interpreting the entire message of the speaker and will also advance how the listener will react to the communication process. Emotional intelligence affects global leadership  through enhancing soft skills in strategic management (Marques et al., 2008). In the article â€Å"Linking quality management and emotional intelligence to workplace spirituality,† Marques et al. (2008) linked the concepts of quality management, emotional intelligence, and workplace spirituality.  

Should foreign policy be about promoting values in the world or simply Essay

Should foreign policy be about promoting values in the world or simply about protecting the national interest - Essay Example ntain elements that attempt to promote useful ethical and moral values that are thought to be important for the progress of humanity (Donnelly, 2004, Pp. 1 – 16)? After having lost millions of lives and having endured two World Wars, a broad consensus has now finally emerged in regard to what may be considered to be ethical behavior by a state and international institutions do exist to protect and promote international law(Dongyan, 2006, Sections I to IV) and (Harries, 2005, Pp. 1 – 10). These institutions also encourage mediation and dialogue between nations. Nation states have always tried to influence other nations through intimidation, coercion or rewards, but in an era of globalization which has had a profound influence on the manner in which the world works, communicates, trades and acts in concert on important issues, perhaps promotion of ethical and moral values are as important as safeguarding the national interest (Reisman, 1999, Pp. 1 – 15). However, t his is also an era of global economic competitions, with many nations only paying a lip service to values associated with human rights, democracy and morality in interstate relations, preferring to constantly receive, but never give. Thus, a greater emphasis needs to be placed on the protection of national interests rather then on the promotion of values. This brief essay presents a discussion of this issue. Interest has been a guide for the diplomatic conduct of states since the sixteenth and seventeenth centuries when the concept of modern sovereign states was being formulated (Shembilku, 2004, Pp. â€Å"The Concept of National Interest†). Interest was then considered in terms of those aspirations which were prompted by rational calculations and pursued with prudence. Thus, it was important for those who were at the helm of power to know when to use power and when to desist from the use of power. Prudence was a term that was used in relation to the carrying out of actions to achieve political

An Overview On Food Safety Management System Commerce Essay

An Overview On Food Safety Management System Commerce Essay In this chapter, several axes concerning the quality and the safety of food will be discussed. It is important to clarify these axes if one should research this field. To start, clarifying what is the definition of food safety is a must and what is meant by food safety, according to its importance, and what are the stages of the development of food safety concept throughout the food chain. Likewise, shifting to the concept of ISO 22000, the date of issue, the urgent need that derived its issue and what it includes from the requirements of food safety is a must, also management systems and the fundamentals that the system is based upon. Due to the talk in this chapter about food safety, ignoring the main foundation of food safety system which is HACCP and its effectiveness as running system to hold the safety of food cannot be done. Talking about the ISO 9000 system also will be done, and why many institutions applied both HACCP and ISO 9000, and why the HACPP system did not hold on b y its own keeping the quality of the food safety management system. Demonstrating the urgent need that lead institutions concerned with applying food safety systems to the necessity of running a system such as the ISO 22000 system instead of the HACCP system alone also will be done. The characteristics of applying the ISO 22000 system over the HACCP system alone will be demonstrated. The characteristic role of applying this system in the development and advancement of the institutions working with this system shall be demonstrated. In addition to the necessity of discussing the benefits of applying the ISO 22000 on the institutions running on this system as well as the fields of its applications starting from the farm till the serving dish including all the process such as transportation, circulating and supplying the institutions with food that is to be processed, as well as the different transportation process of this food throughout the whole stages of circulating and manufacturi ng. Therefore what is said earlier can be summarized and clarified by talking about the following axes: 1- Definitions of Food Safety 2- ISO 22000 Concepts 3- HACCP and ISO 9000 4- HACCP versus ISO 22000 5- ISO 22000 Advantages 6- ISO 22000 applications 3.2 Definitions of Food Safety Food safety is about the prevention, elimination, or control of food borne hazards at the point of consumption. Everyday around the world, people agree on this one point-consumers need and deserve assurance that the food sold for them is safe to consume. As the food safety hazards may be introduced at any stage of the food supply chain, every company in the supply chain must exercise adequate hazard controls. In fact, food safety can be only ensured through the combined efforts of all parties in the food chain. Organizations within the food supply chain range from primary procedures (e.g farmers, ranchers) through food processor, storage and transportation operators, subcontracts, and all the way to retail outlets (e.g., groceries, restaurants), as well as every point and company in between. And through their products are not parts of the food we consume, makers of processing equipment, packaging materials, cleaning agents, additives/ingredients, and even service provider (e.g., equipments testers) are also integral parts of the supply chain of food safety. Otherwise what do we mean by Food safety as a concept? Safety is an integrated concept, which comprises both quality factors, namely the extent to which it meets the needs of the people, and safety factors, the extent to which it may do harm to people ¿Ã‚ ½s health. Therefore, food Safety is a complex system engineering, which involves raw materials, activities of production and product test.(Zhu, et al., 2008), Food safety remains huge opportunity for improvement in preventing illness from known food pathogens and in responding to new and emerging food borne illnesses and threats (The ASQ the Quarterly Quality Report June 2007)(not mentioned in references). A similar description of food safety as protection of food against chemical, biological and physical factors which can endanger human health has been used by (Codex, 2003). Food safety as a concept means that foodstuffs should not be harmful to the consumer and recognizes that food safety hazards can be introduced at any stage of the food chain (GFSI Technical Committee September 2007). The World Health Organization (WHO, 2003) and Food and Agriculture Organization (FAO) define food safety as food that is free from all hazards, whether chronic or acute, that may make food injurious to the health of the consumer. Food safety relates to the conditions and practices that preserve the quality of food and prevent contamination and food borne illnesses. Also we can conclude that food safety is related to how safe the food we eat is. Its mandate covers the transportation, manufacturing and processing, consumer safety, production of equipment for food safety, storage, delivery exportation and importation. (WHO,2003) define food safety as:  ¿Ã‚ ½all conditions and measures that are necessary during the production, processing, storage, distribution, and preparation of food to ensure that it is safe, sound, wholesome and fit for human consumption ¿Ã‚ ½. 3.3 ISO 22000 Concepts The process started in November 2001 with voting on the final draft in August 2005. All 34 national standard bodies that voted were positive and there were no rejections. The standard was published in September 2005 and subsequently translated for publication by national standard bodies, which are replacing national standards by ISO 22000. It has also been published as an European (CEN) standard: EN-ISO 22000 and is currently the standard in over 40 countries. ISO 22000:2005 provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations ¿Ã‚ ½ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards (ISO 22000 for safe food supply chains. ISO 22000:2005, Food safety management systems  ¿Ã‚ ½ Requirements for any organization in the food chain, aims to ensure that there are no weak links in the food supply chain. Since its publication in September 2005, the standard has been well received by the food industry and is clearly becoming a global standard to be reckoned with. ISO 22000 has been designed with flexibility to enable a tailor-made approach to food safety for all segments of the food chain. It does not take a  ¿Ã‚ ½one size fits all approach ¿Ã‚ ½ since the standards and procedures required for high risk areas in one food sector may not be appropriate in another. For this reason, unlike other schemes, the standard does not provide a checklist methodology. In 2005 ISO 22000 was published to be the first international food safety management standard applicable to the whole food supply chain. The aim was to ensure all parts of a supply chain, no matter their location or function, could be united under one standard. ISO 22000 requires an organization to demonstrate its ability to manage food safety hazards and provide consistently safe products that meet both customer requirements and food safety regulations. It was hailed as the ultimate opportunity to harmonies global food safety approaches. ISO 22000 standard is considered to be the first international quality standard designed to work with all cultural prescription, statutes and regulation.ISO 22000 is dedicated to improve consumer confidence in the food product and the process. It applies to every link in the food supply chain from the farm to the table.(Joee Carroll, 2008) . ISO 22000 is an international, auditable standard that specifies the requirement of food safety management by incorporating all the elements of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) together with a comprehensive management system. (Vel, et al., 2005) Food safety management system (FSMS) combining between Good Management Practices, Hazard Analysis and Critical Control Point (HACCP) principles and effective supplier verification and validation, ensuring that all actions possible are taken, recorded and verified to ensure safe food, which is based on the HACCP principles. This requires a company policy definition and quality manual, with definition of responsibilities for management and employees, prerequisite programs and HACCP plan implementation, and preparing pre-request programs and measures for implementing the food safety program. Preparing the HACCP team and effective recording systems, and a combination of self assessment with application of internal auditing, management review, application of all legal requirements and supplier evaluation, are other concerns in this system. (Mehrdad, 2007).So food safety management systems principally control the specific food safety hazards associated with the product and ensure complianc e with food safety legislation.(L. Manning , R.N. Baines,2004). In line with all other standardized management systems, the systemic approach adopted by the ISO 22000 standard is based on the application of process management principles. A number of management philosophies, such as TQM and Six Sigma, are also based on these principles (Hammer, 2002). Core element of process management is the concept of processes. In this context, the management system of an organization can be viewed as a single large process, which may be broken down to several sub-processes (Bhuiyan and Alam, 2005). Effective management of these processes ensures effective management of the whole organization (see Armistead et al., 1999). It should be noted that in the case of ISO 22000, as mentioned in ISO/TS 22004 (giving guidelines for applying the standard), processes are considered in terms of food safety (IOS, 2005b). A key tool for effective process management is the well known Deming cycle Plan-Do-Check- Act (PDCA). Plan concerns the design of processes, in a way that fully specifies which activities are to be done (when, by whom and how) so as to ensure repeatability and consistency. Do cover the implementation of these activities, in accordance with the plan. Measurements of end-to-end process performance and assessment of these measurements in order to facilitate targets setting are actually part of Check. Finally, Act refers to process improvement and ensures that the critical activities are executed in the most efficient and effective manner. Processes standardization is also an important issue (see Davenport, 2005). In order to apply the PDCA cycle, ISO 22000 has adapted a requirements presentation scheme directly analogous to the ISO 9001:2000 quality systems standard. Specifically, after three initial clauses (giving scope, references and definitions) the ISO 22000 requirements are grouped into five clauses: (1) Food safety management system; (2) Management responsibility; (3) Resource management; (4) Planning and realization of safe products; and (5) Validation, verification and improvement. Under the first clause, the organization establishes and documents a food safety management system and defines its scope (i.e. products, processes and sites). The management responsibility clause specifies requirements covering safety policy definition, safety planning (through objectives and targets), communication issues and management review. Provision of all resources necessary for the implementation of the system is the scope of the resource management clause. In the planning and realization of safe products clause, all production processes affecting products safety need be designed and the respective safety plans developed. In fact, this clause includes most technical requirements of classical HACCP (and is the only clause drastically different from its ISO 9001 counterpart). Finally, the last clause specifies requirements which ensure system verification (i.e. the system ability to reliably deliver expected safety outcomes) and continuous improvement.(Panagiotis, 2009) This International Standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption: Interactive communication. System management. Prerequisite programmes. HACCP principles. Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements (e.g. with regard to the feasibility and need for these requirements and their impact on the end product). Recognition of the organizations role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer. An example of the communication channels among interested parties of the food chain is shown in Figure (2-1). Figure (2-1) Example of communication within the food chain, (ISO 22000 International Standard, 2005) The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. This International Standard has been aligned with ISO 9001 in order to enhance the compatibility of the two standards This International Standard can be applied independently of other management system standards. Its implementation can be aligned or integrated with existing related management system requirements, while organizations may utilize existing management system(s) to establish a food safety management system that complies with the requirements of this International Standard. This International Standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programs (PRPs). Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. This International Standard requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not. During hazard analysis, the organization determines the strategy to be used to ensure hazard control by comb ining the PRP(s), operational PRP(s) and the HACCP plan. This International Standard allows an organization (such as a small and/or less developed organization) to implement an externally developed combination of control measures. The aim of this International Standard is to harmonize on a global level the requirements for food safety management for businesses within the food chain. It is particularly intended for application by organizations that seek a more focused, coherent and integrated food safety management system. 3.4 HACCP and ISO 9000 The ISO 9000 quality management systems standards have become a major element of supplier management strategy for many multinational corporations (Birkenstock, 1999; Wasik, 1994a). Manufacturers implement the ISO 9000 standards with the intention of reaping the benefits, while customers perceive ISO 9000-registered plants as being more capable of delivering products of consistent quality (Adams, 1994; Pallett, 1994; Mehta and Wilcock, 1996). Both manufacturers and customers have indicated that companies using quality systems such as the ISO 9000 standards have several advantages over competitors that have not implemented such systems. These advantages include improved product quality and reliability, increased customer satisfaction, reduced scrap and rework, increased manufacturing efficiency, superior delivery times, rapid systematic response to change, and increased interdepartmental communication leading to increased teamwork (Adams, 1994; Bennet and Steed, 1999; Eyles, 1995; News low, 1997). ISO 9000 refers to a group of standards containing clauses directed at the quality management process of an organization. The standards define a quality framework within which a registered company must operate as a minimum criterion for a quality management system (Stringer, 1994; Surak and Simpson, 1994). To ensure their ongoing relevance, they are reviewed regularly, with the most recent revision having been published in December 2000. Attaining ISO 9000 registration does not equate with achieving a world class quality system since the ISO standards describe only the minimum criteria for a quality management system (Surak, 1999). HACCP/ISO transitions. The ISO 9000 standards are generic and can be applied to any industry. Their purpose is to establish the existence of a documented quality system. ISO 9000 standards do not describe how a company should manage its quality system, but focus on whether a company is complying with its own written policies and procedures. Both HACCP and ISO 9000 systems are management philosophies that rely on disciplined operator control and teamwork (Wasik, 1994b). Both focus on prevention rather than retrospective inspection. However, the major difference between the two systems is the scope. HACCP is process and product oriented. HACCP is totally focused on food safety therefore quality factors should not be part of a HACCP program (Newslow, 1997). In contrast, ISO 9000 is more systems-oriented and designed to manage quality (National Food Processors Association, 1992). ISO 9000 certification does not certify the product but merely provides confidence that a supplier ¿Ã‚ ½s quality system is capable of providing a stated product or service (Bennet and Steed, 1999). HACCP puts control mechanisms in place to ensure that the product is safe and manufactured to standards that are formulated internationally, whereas ISO 9000 requires that an organization define its own system and demonstrate that it can comply with it (Mayes, 1993). HACCP and ISO focus on prevention. HACCP assures food safety by controlling the process. ISO 9000 ensures system conformance to the standards. These two programs have complimentary systems that reinforce and strengthen an organization ¿Ã‚ ½s overall quality system (Newslow, 1997). To be maximally effective, these plans must be tailored to the manufacturing facility, requiring management leadership and commitment, expert knowledge in program development, employee training and operator control (National Food Processors Association, 1992). 3.5 HACCP versus ISO 22000 Food quality and food safety are immersing critical issues at the international level since outbreaks of food borne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. To cope this issue, HACCP (Hazard analysis critical control points) in which was firstly established in the USA 3 decades ago as the preventive mechanism for safety control of foods has been worldwide adopted into the production and service food industries.( Prasert, 2007).Historically, based on end product testing strategic changes towards to more preventive approach to food safety management started as early as the 1920s (Mossel et al,1995),although this strategies were largely unsuccessful. Although there was a renewed emphasis on preventative food safety in 1930s, it is only since the 1970s.That this approach has been adopted leading to the use HACCP (Bauman,1994). The hazard analys is and critical control point (HACCP) was originally developed by the Pillsbury Company, working with NASA and the US Army Laboratories at Natick, to assure that food supplied to the manned space programme was microbiologically safe (Food Safety Through the Hazard Analysis Critical Control Point System, 1973; Bauman, 1974). Over the years it has been adopted by Codex, EU and other national and international regulatory bodies as the foundation of microbiological food safety management, allowing food manufacturers, retailers, distributors and caterers the ability to identify hazards and determine critical control points and effective control measures ( Mike, 2004). In 1998, ILSI Europe published its report on food safety management tools, which sought to describe how the tools available at the time interacted with each other. This included the use of hazard analysis and critical control point (HACCP) (Mike, 2004). There is evidence that business adopting a food safety management appr oach based on HACCP and pre-requisite programs (PRPs) produce better microbiological quality food (Little et al,2002;Little et al,2003).Many food companies have been developing their own HACCP plans for about a decade, following the seven HACCP principles and applying them to their circumstances in order to produce save foods. However, HACCP plans have to be so specific to the type of business and the physical layout of each site that it is not possible to have one set of HACCP standards for all companies to follow in all situations. And while HACCP plan requirements have been codified in many localities, HACCP regulations are not  ¿Ã‚ ½ and probably cannot be-made uniform. So that need to apply management system beside HACCP which make company combine between policy definition and quality manual, with definition of responsibilities for management and employees, prerequisite programs and HACCP plan implementation, and measures for implementing the food safety program. Preparing th e HACCP team and effective recording systems, and a combination of self assessment with application of internal auditing, management review, application of all legal requirements and supplier evaluation, are other concerns in this system (Mehrdad, 2007). For implementing any standardized management system, a company needs to identify and redesign its processes so as to incorporate the specifications of the respective standard. Processes interactions also need to be determined. In most cases, additional processes related with various internal operations (such as targets setting, internal audits etc.), often not previously identified and standardized, will need to be designed. As a final step, written standard operating procedures (SOPs) need to be developed, effectively describing all activities for implementing the processes (as designed) together with the respective managerial responsibilities. For the ISO 22000 standard, a safety plan according to given specifications is also required, as described in the next section. When developed, the safety plan needs to be integrated within respective SOPs for actual use. It can be stated that ISO 22000 implementation provides a food safety system designed, operated and continuously updated (improved) as an integral part of overall organization n management. Note that classical HACCP, practically designed to operate as an effective stand-alone system, may lead to inefficient implementations, with food safety not integrated within but operating in parallel with other management systems such as ISO 9000. This is probably one of the reason why many related studies, in order to ensure appropriate action, include all sort of measures that may directly (or indirectly) impact food safety in the HACCP plan.(Panagiotis, 2009) Last, it is worth stressing the ISO 22000 requirement for quantitative objectives and targets. By establishing a system driven by objectives, ISO 22000 provides a solid basis for improvement and the determination of acceptable hazards levels (i.e. remaining risk). It is worth noting that, through the Food Safety Objectives (FSO) concept, public health goals may be systematically translated into quantitative operational targets for food safety management (for discussions of FSO see Stringer, 2005 Gorris , 2005). Classical HACCP effectively specifies two safety control levels (i.e. Prerequisite Programs (PRPs) and the HACCP plan). The differentiation between these two levels, however, is rather weak and not generally understood. As a result, most early implementation studies included both levels in the HACCP plan (see Untermann, 1999), practice which decreases system efficiency and increases safety costs (see economic analysis in Roberto et al. (2006)). The ISO 22000 standard imposed an additional control level, thus created a three-level safety control hierarchy, namely: (1) PRPs. (2) Operational Prerequisite Programs (O-PRPs). (3) HACCP plan. In the following, we briefly present each of these control levels, providing specific interpretations when necessary (to cover issues where the standard specifications are unclear or inconsistent). The PRPs define all basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain (Sub clause 3.8), by enforcing the implementation of the appropriate Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) specifications throughout the organization. Therefore, we can generally interpret PRPs as the control measures covering the design and the basic operations of all infrastructures deployed (hardware and operating practices) and which impose specifications for the development of the system SOPs (see previous section). Typical PRPs examples include cleaning and sanitation of production equipment, maintenance, personnel selection and training, etc. Thus, PRPs cover management activities necessary for any food organization and have a weak association with the specific food product produced. Note, however, that PRPs may control serious hazards and fully complement safety control at operational level. Operational safety control, which directly relates to the product and production process used, is accomplished by the other two control levels, namely: (1) O-PRPs; and (2) the HACCP plan. ISO 22000 does not give a direct definition of the HACCP plan and defines O-PRPs as follows: O-PRPs are those PRPs identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards (Sub clause 3.9). By this definition, O-PRPs are directly related to PRPs. However, this is not consistent with the way they are subsequently treated by the standard, since both the O-PRPs and the HACCP plan are specified as the outcome of the hazard analysis that defines the measures to control the hazards essential to food safety (Sub clause 7.4.4) other that those covered by the PRPs. Adopting this view (which is fully supported by ISO/TS 22004, Sub clause 7.4.4) for the relation between the HACCP plan and O-PRPs, we still need to separate the measures entering each plan. The ISO 22000 standard specifies a set of six criteria for this separation. However, little application guidance is offered either in this standard or in ISO/TS 22004. To deal with thi s issue, we adopted an implementation approach where the principal criteria for hazard control categorization are: the hazard level (in terms of hazard severity and frequency of occurrence); and the feasibility of monitoring this hazard in a timely manner and enable immediate corrective actions. Thus, hazards with more severe impact to consumer health, higher risk of occurrence and higher ability to be timely monitored are confronted by the HACCP plan. The remaining hazards are controlled by establishing appropriate O-PRPs this categorization clearly depends on the actual design of the production system. Assume, for example, a production flow design where some hazard cannot possibly be timely controlled and should, thus, be controlled by an O-PRP. However, if this hazard impact on public health is severe, it needs to be part of the HACCP plan. Therefore, redesign of the production processes is required (e.g. a production delay may be introduced that will act as a product quarantine) in order to enable direct control of the hazard, through the HACCP plan. A final issue concerns the specific control measures incorporated in the O-PRPs and the HACCP plan. Given any process, a control measure is entirely defined by all the elements that describe the respective control loop: scope, critical parameters monitored, critical limits and corrective actions. ISO 22000 clearly stresses the need for the establishment of such a typical control mechanism both for the O-PRPs (Sub clause 7.5) and the HACCP plan (Sub clause 7.6.1). Note that specifications for particular control measures types are not given in the standard, since they are dependent on the particularities of the processes under control (Panagiotis, 2009). 3.6 ISO 22000 Advantages Benefits of implementing a systematic and effective food safety management system (FSMS) include the following advantages: One common system throughout supply chain. Better communication throughout supply chain. Integrates quality management and food safety management. Control /reduce food safety hazard. Legal compliance. Provide recognition throughout the food supply chain as a single standard approach to food safety Can be applied independently Integrates the principles of HACCP and application steps of CODEX. Allow small and /or less developed organization to implement an externally developed system. One audit can achieve certification to cover both the food safety management system and quality management system. (Vel, et al.,2005). As mentioned in (Food Standards Agency Report, 2007) Your FSMS will also give you the ability to achieve the following benefits: 1. Operating a FSMS increases business effectiveness. 2. Operating a FSMS can increase business profitability. 3. A FSMS is appropriate for all businesses working with food. 4. The extra time spent carrying out a FSMS is time well spent. Through the use of your FSMS, you can remain confident that your processes are compliant and that each step in the process is closely monitored to ensure that critical limits are kept under control. Your FSMS will also give you the ability to streamline processes, reduce inefficiencies due to paper-based forms, as well as provide greater visibility into your system Most notably, using quantitative risk assessment tools, you can identify hazards more effectively, make the process more efficient, and mitigate any unforeseen risks down the food chain. We can add that ISO 2200:2005 represents the latest step in the evolution of food safety systems beyond HACCP. It combines the five preliminary steps documentation requirements, management responsibility, resources management, planning and realization of safe product and validation, verification and improvement of FSMS and seven principles of HACCP perform hazards assessment, identify critical control points, establish critical limits, establish monitoring procedures, detail corrective actions, effective r

Ideas on “Behaviour of Fish in an Egyptian Tea Garden” Essay

‘Behaviour of Fish in an Egyptian Tea Garden’, written by Keith Douglas is a poem about the connection between man and woman. Describing and interpreting the relationship between the genders sense of hierarchy, beauty and character. This could be analysed in the strange title; the fish (man) is mesmerised by the Garden’s (woman) setting, because it is metaphorically abnormal yet unusually attractive. This draws the fish in, as seen by the fish’s ‘behaviour’. Douglas makes a good example of imagery, using it to further expand the continuous metaphor in a peculiar way. By using the vastness of the sea, filled with fish of all backgrounds, Douglas makes the poem seem quite vast but also profoundly multicultural and universal. The typicality of it all is that the fish’s all have a common desire, a sexual desire to be more accurate. This accumulation of â€Å"cruel wish for love† from the flock of fish; towards a white stone which radiates beauty, makes the poem seem slightly immoral because of the way she â€Å"slyly† draws them in with their undeniable lust. The way Douglas structures each stanza adds to the connotation behind the fish, such as the idea of how universal the fish’s behaviour and thinking patterns are (lust/love). Resulting in a whole flock of fish coming over to look at her beauty. For example in some of the stanzas (such as three, four and five) we can see that Douglas introduces a new type of fish/man for each stanza showing how men are universally ‘all’ the same despite their backgrounds. The length of the stanzas being the same throughout could also represent the typicality of men, meaning it is common throughout, almost predicted. Although there are metaphors throughout this poem, the enjambment is also an important technique in this poem because in each stanza it is heavily used. In the quote â€Å"The fish swim off on business: and she sits alone at the table† there is a new line between the two clauses further adding to the unpredictability of the woman but it also shows how short lived ‘beauty’ is, either the woman has grown old or she has stopped flaunting her body. Furthermore the reason why enjambment adds to the unpredictability is because on every line Douglass uses it to delay the intention of emotion to show how surprised the fish are towards this stone/woman. In the last stanza we can see situational irony; that the escalation of attraction between all the men (thinking they would get something), gets turned down by the lady, forcing them to go back to being normal again. This is because the â€Å"ice-cream is finished†, in other words she has stopped teasing and flaunting her body. Lastly this leaves her with only the option of having a stable and tedious life with a boring rich man (â€Å"collector†), who can tend to her want/needs of money. Furthermore the woman did not find her partner for love because all the men were in a crazy lust for her body, not taking in account for her personality behind the scene. To conclude we can see that Keith Douglas main technique is by continuously comparing his ideas using metaphors throughout the poem. One figure that came to mind when writing this essay was Marilyn Monroe, because in her era she had so much attraction, maybe because society wasn’t used to such beauty, that people (men in general) hyped her ‘level’ of attraction.

History and Principles of Education Essay

The principles which should control educational methods are to be sought in human nature. During a considerable period of early man life, life is helpless and ignorant and without strength and knowledge necessary it is difficult to maintain an independent existence (Painter, 1904). Therefore it is in this fact that renders education a necessity. Function of Education The function of education is to give the processes of physical and mental growth which assist and direct a person during the formative periods of childhood and youth. The end of education is complete human development which is attained by leading the several parts of man’s nature to a harmonious realization of their highest possibilities (Davidson, 1990). Aim of Education Education aims at developing a noble type of manhood and man has various duties to perform in the world which need special training and a wide range of knowledge. Education also aims to develop its subjects for their place in the established order of things. Its object is to impress upon each generation traditional ideas and customs and hence prepare it to take its place, in the established order of society. Elements of Education The two elements of education which are inseparable are development and acquisition of knowledge. Without development the individual lacks strength to grapple with the problem of life and without knowledge the person remains a cipher in society. (Painter, 1904) History of Education For the purpose of education villages in the ancient times had their schools, districts their academics, departments their colleges and principalities their universities. The wealthy in China made education respectable and popular as it opened the only road to political ambition as all officers of government had to study and pass examinations. The ancient classical nations, Greece and Rome are earliest representatives of European civilization as they contributed to Christianity and modern science and invention. Modern nation achievement and importance now demand recognition. Science has developed and made contribution to modern progress and commerce and invention has largely broken down narrow national prejudice. The history of education has left people with complete records of thoughts and achievements which have been incorporated in education. In education they mark an obvious advance upon the defective systems of the orient (Anthony & Benson, 2003). In Greece, in the history of education two cities, that is, Sparta and Athens used records to complete a system of education which was developed. During this heroic age of Troy education possessed a single character which was patriarchial. The fathers trained the sons to physical strength and the mother trained the daughter on household duties and domestic virtues. Greece had a supply of luxuries for the market place and along with their wares; merchants also provided abundance of stories about customs and local traditions which formed part of education. Cultural patterns from distant lands were accepted and assimilated into their own as Greek civilization sought to assimilate the best from foreign lands and accepted views of people even if they were differing. The Greek knew literature, art, poetry, drama, music, rhetoric which was included in education (Anthony & Benson, 2003). Education from the Reformation to the Present Time The reformation of the 16th century is the greatest event of education in modern history. It opened the literacy content of Greece and Rome which provided a new culture of education. The costly method of copying books by hand increased the sources of knowledge and brought it within reach to a lot of people who are readers. The Roman education was dominated by the family in the 753-272 B. C. and the father held the role of supreme authority. The family was the unit of the roman constitution, the custodian of ancestral tradition and the focal point of religious and educational activities. Cicero, one of the men in Rome, held Greek literary and philosophical education which he thought was useful and necessary in the basic educational curriculum of every roman citizen for them to be a contributing member of society. This way many roman citizen understood both classic Greek and Latin as well as Christian education hence it was a fine blend of both education systems ( Rowman & Littlefield, 1976) Christian education led to increase in schools like county schools, town schools, Latin schools and university in protestant countries due to religion. The relation of Christianity to education came about when education of paganism was thought imperfect as it was controlled by the wrong principles and did not look at the worth of individual in all its fullness. Christian education is indebted to the Old Testament people which provided on how to live in a rightful way (Graves, 1915). After Jews returned from exile they established schools for the education of their children. In the early Sumerian civilization the Sumer’s achievement were the development of the system of writing and the formal system of education. The subjects of instructors were originally catechism and singing but reading, writing and arithmetic’s were added later. The 18th century witnessed a new movement which was characterised by human education which based its educational principles on nature only. Here education was important as in the mind of the enlightened philosophers it prepared people to live according to the principles of nature which used scientific methods. Education in 19th Century The field of knowledge had widened and was within reach by 19th century. Pestalozzi is an educational reformer since the reformation who did much to popularise education by devoting his life in the educational world. He was distinguished for learning and became the medium through which all that was best educational theory obtained permanent recognition. Principles of Education The principles of education intend to provide a foundation on how to develop and teach courses which should have long impacts on individual lives, as teaching and learning is the reason of a learning institution. These principles will guide the learning institution into the future. The learning institution should maintain a learning environment that values the process of learning as much as the knowledge taught. This environment should encourage independent thinking and divergent activities which inspires students and elevate them. The learners should be inspired to develop independent, interdependent life long learning strategies, nurture their aspirations, imagination and confidence and possess self determination with a realistic assessment of ones attitude and inclinations. Education should promote effective expression in many forms for making public meaning and personal skills for individuals to be able to communicate with others effectively. Education should increase knowledge and thinking of an individual to be able to think critically and conduct discipline inquiry in order to understand complexity and simplicity of ideas and to prioritise and make decisions. Reform and education innovation most be addressed in the context of universal principles of human nature as the goal of education is success. Curriculum of education should be vigorous with standards alighted and necessary resources, professional teachers and maintain the assessment and accountability system to be effective. Opinion Education is a vital part in human development and it is important in our day lives. The principles of education have to be followed for there to be effective learning. The learning institutions should hire staffs that have the relevant skills for knowledge to be administered fully. Education has evolved through many centuries through the Roman, Greek and Christianity ages. An individual who has educations should be able to solve problems because that person has analytical skills and problem solving skills which are acquired through education. Education is still evolving as new ways of learning are being discovered and the introduction of technology has made it easy for people to learn through programs which facilitate e-learning hence education is a continuous process. Reference Christian Education; Principles for The Twenty-First Century, Kregel Publication, ISBN 0825420237. Frank Pierrepont Graves, (1915) A Student’s history of Education, Macmillan Co. Francosco Cordasco, (1976) A Brief History of Education; A handbook of Information on Greek, Roman, Medieral, Renaissance, Rowman and Littlefield, ISBN 0822600676. Franklin Verzelius Newton Painter, (1904) A History of Education, D. Appleton and company. Michael J. Anthony and Warren S. Benson, (200) Exploring the history and Philosophy of Thomas Davidson, (1900) A History of Education, Constable.