Asb 2019 commercial food sanitation karin Blacow
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The document discusses food safety challenges in bakeries, such as allergens, microbial issues, pests, and poor hygienic design. It emphasizes that proper hygienic design is important for control of these issues through effective cleaning. Hygienic design aims to make equipment cleanable to a microbial level, accessible for inspection and cleaning, and avoid liquid collection or niches where pathogens could hide. Following principles of hygienic design and validated cleaning protocols are important first steps for bakery food safety.
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This document outlines guidelines for good manufacturing practices (GMP) to control microbial contamination during pharmaceutical production. It discusses performing risk assessments and maintaining environmental cleanliness. Starting materials must meet quality standards and water quality must be controlled. Strict quality control, documentation, packaging, and storage procedures are required. Facilities for sterile production must be properly designed, cleaned, and maintained in aseptic clean rooms with appropriate air handling. Regulatory authorities require GMP compliance for pharmaceutical licenses.
Benefits of Industrial Steam Cleaners in Dairy Production
Industrial steam cleaners have revolutionised the dairy industry, offering a plethora of advantages that traditional cleaning methods simply cannot match. In today’s fast-paced dairy production environment, ensuring cleanliness is paramount. Industrial steam cleaners have emerged as a game-changer, providing efficient, eco-friendly, and thorough cleaning solutions. In this article, we’ll explore the multiple benefits these innovative machines bring to the table, making them indispensable in the world of dairy production.
2015 DHK2553 Topic 9 food safety and hygiene (theory)
This document discusses safety and sanitation in commercial kitchens. It covers identifying safety hazards and developing safety measures. Topics include fundamentals of fire safety, ergonomics, employee safety training, flooring options, cleaning supplies, sanitation, food safety, and waste management. The goal is to prevent accidents and ensure proper cleaning and sanitation of facilities, hands, equipment and food handling.
Haccp case study
This document provides guidelines for implementing Hazard Analysis Critical Control Point (HACCP) systems for food manufacturing premises in Dubai. It introduces HACCP and its seven principles, which were developed to ensure food safety. The guidelines aim to facilitate risk management programs and ensure foods in Dubai are safe for consumption. They cover all stages of the food chain from production to sale. The document provides definitions, outlines prerequisite programs, and gives steps for establishing a HACCP plan according to Codex Alimentarius standards. The guidelines are intended to help Dubai food establishments implement HACCP systems to protect public health.
GMP
This document outlines Good Manufacturing Practices (GMP) for food production. It discusses key principles of GMP including documentation, validation, sanitation, personnel training, auditing, and process and quality control. The goal of GMP is to consistently produce safe, pure, and effective products by establishing controls and standards at all stages of manufacturing.
FSMS -Food Packaging Manufacturing
This document discusses food safety management systems for food packaging manufacturing. It begins by explaining how packaging can pose food safety risks if not properly manufactured, such as through contamination or use of illegal chemicals. It then outlines the key components of an effective food safety management system for packaging manufacturers, including using safe materials, good manufacturing practices, and supply chain integrity. The document also discusses rules and expectations for management systems, focusing on a contract law model of continuous improvement. It notes the roles of various organizations in enforcing systems and reducing costs to achieve public health, supply chain integrity and societal optimum goals.
Foodquality ManagementSystems.pptx
Food quality management is important to prevent disease outbreaks and maintain customer trust. It involves following standards for refrigerating products to prevent bacterial growth. The food industry must adopt quality control techniques to meet consumer demands for maintaining food quality. Common systems for food quality management include Good Manufacturing Practices (GMP), ISO standards, Hazard Analysis Critical Control Points (HACCP), and others. GMP provides regulations and guidelines to ensure food products are consistently produced according to quality standards. It aims to eliminate risks and minimize failures at all stages of production.
HECHT Brochure Food (BeNeLux) high end food
Special purpose machines
Solids Handling
mechanical engineering
Filling
discharging
dispensing
Disposable technoglide
Conveying and filling
Sampling
Vacuum forderer
Filling station
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production planning
bulk material conveyor belt
big bag slider
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Transfer powder
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pneumatic conveying
pneumatic conveying technology
pneumatic conveying systems
Powder conveying
pneumatic conveying system
Powder handling
Bulk material transport
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Conveying and filling
Powder Transport System
Special purpose machines
Solids Handling
mechanical engineering
Machines voor speciale doeleinden
Verwerking van vaste stoffen
Werktuigbouwkunde
Vullen
Ontladen
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Transporteren en vullen
Monstername
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Poeder behandeling
bulk materiaal transport
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Transport en vullen
Poeder transport systeem
Machines voor speciale doeleinden
Grondstoffen behandeling
mechanical engineering
Machines voor speciale doeleinden
Verwerking van vaste stoffen
Werktuigbouwkunde
Vullen
Ontladen
Doseren
Wegwerp techniek
Transporteren en vullen
Monstername
Vacuümverlader
Vul station
Losplaats
Insluiting
Poedertransport
Stortgoed
Grote zak vullen
Grote zak lossen
afvoerpoort voor groter zak
grote zak losstation
vultrechter voor grote zakken
grote zak station
grote zak vulstation
grote zak navulling
grote zak aansluitsysteem
grote zak los station chemie
grote zak los station pharma
grote zak los systeem
productieplanning
bulk materiaal transportband
grote zak snijder
batterij techniek
poederdosering
Grote zak opslag
Doseren van bulkmateriaal
logistiek van bulkmateriaal
Poeder behandeling
Transporteren van poeder
Batterij productie planning
Containminatie batterij
Pneumatisch transport
Pneumatisch transport techniek
HECHT Brochure Food (BeNeLux) high end food
Special purpose machines
Solids Handling
mechanical engineering
Filling
discharging
dispensing
Disposable technoglide
Conveying and filling
Sampling
Vacuum forderer
Filling station
Discharging station
Containment
Powder transport
Bulk solids
big bag filling
big bag discharging
discharge gate for big bag
big bag discharge station
filling funnel for big bags
big bag station
big bag filling station
big bag refill
Big Bags Connection System
Big Bag Discharge Station Chemistry
Big Bag Discharge Station Pharma
Big Bag Discharge System
production planning
bulk material conveyor belt
big bag slider
battery technology
powder dosing
big bag silo
Dosing bulk material
bulk material logistics
powder handling
Transfer powder
Battery production planning
Containment Batterie
pneumatic conveying
pneumatic conveying technology
pneumatic conveying systems
Powder conveying
pneumatic conveying system
Powder handling
Bulk material transport
Vacuum conveying
Conveying and filling
Powder Transport System
Special purpose machines
Solids Handling
mechanical engineering
Machines voor speciale doeleinden
Verwerking van vaste stoffen
Werktuigbouwkunde
Vullen
Ontladen
Doseren
Wegwerp techniek
Transporteren en vullen
Monstername
Vacuümverlader
Vul station
Losplaats
Insluiting
Poedertransport
Stortgoed
Grote zak vullen
Grote zak lossen
afvoerpoort voor groter zak
grote zak losstation
vultrechter voor grote zakken
grote zak station
grote zak vulstation
grote zak navulling
grote zak aansluitsysteem
grote zak los station chemie
grote zak los station pharma
grote zak los systeem
productieplanning
bulk materiaal transportband
grote zak snijder
batterij techniek
poederdosering
Grote zak opslag
Doseren van bulkmateriaal
logistiek van bulkmateriaal
Poeder behandeling
Transporteren van poeder
Batterij productie planning
Containminatie batterij
Pneumatisch transport
Pneumatisch transport techniek
Pneumatisch transport systemen
Poeder transport
Pneumatisch transport systeem
Poeder behandeling
bulk materiaal transport
Vacuüm transport
Transport en vullen
Poeder transport systeem
Machines voor speciale doeleinden
Grondstoffen behandeling
mechanical engineering
Machines voor speciale doeleinden
Verwerking van vaste stoffen
Werktuigbouwkunde
Vullen
Ontladen
Doseren
Wegwerp techniek
Transporteren en vullen
Monstername
Vacuümverlader
Vul station
Losplaats
Insluiting
Poedertransport
Stortgoed
Grote zak vullen
Grote zak lossen
afvoerpoort voor groter zak
grote zak losstation
vultrechter voor grote zakken
grote zak station
grote zak vulstation
grote zak navulling
grote zak aansluitsysteem
grote zak los station chemie
grote zak los station pharma
grote zak los systeem
productieplanning
bulk materiaal transportband
grote zak snijder
batterij techniek
poederdosering
Grote zak opslag
Doseren van bulkmateriaal
logistiek van bulkmateriaal
Poeder behandeling
Transporteren van poeder
Batterij productie planning
Containminatie batterij
Pneumatisch transport
Pneumatisch transport techniek
hazard-analysis-critical-control-point-haccp-ppt-1416wfcf (1).pptx
Hazard Analysis Critical Control Point (HACCP) is a food safety system used by food businesses to identify and control potential biological, chemical, and physical hazards. It involves identifying critical control points during food production where hazards could be prevented, eliminated, or reduced to safe levels. Businesses must establish critical limits for each control point, monitor the control points, and have corrective actions and record keeping procedures in place. Implementing HACCP helps businesses comply with food safety laws and prevent consumers from being exposed to health risks from food hazards.
hazard-analysis-critical-control-point-haccp-ppt-1416wfcf.pptx
Hazard Analysis Critical Control Point (HACCP) is a food safety system used by food businesses to identify and control potential biological, chemical, and physical hazards. It involves identifying critical control points during food production where hazards could be prevented, eliminated, or reduced to safe levels. Businesses must establish critical limits for each control point, monitor the control points, and have corrective actions and record keeping procedures in place. Implementing HACCP helps businesses comply with food safety laws and prevent consumers from being exposed to health risks from food hazards.
Kiribati Agritourism Policy Setting Workshop 2019 - Product developement. (va...
Kiribati Agritourism Policy Setting Workshop 2019 - Product developement. (va...Brussels Briefings (brusselsbriefings.net)
Kiribati Agritourism Policy Setting Workshop 2019
Workshop Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism.
Workshop Programme Organised by the Government of Kiribati and Kiribati Chamber of Commerce and Industry
In collaboration with the Pacific Community, CTA, PIPSO and SPTO.
Tarawa, 15th -16th January 2019, Kiribati
Venue: RAK Boardroom, AntebukaSdcs group 11 presentation copy
The document provides an overview of pesticides and agrochemicals in India. It discusses the Indian agrochemical market size and growth rate. It outlines the industry structure, including the number of technical manufacturers, formulators, and distributors. It also examines challenges faced and opportunities in the industry. The document then provides recommendations for various stakeholders, including the need for product innovation, farmer solutions, and integrated pest management.
quality assurance
This document provides a summary of Ahmed Hamdy Mohamed's qualifications and experience in quality assurance. It outlines his educational background in food safety and technology and lists his achievements in helping several companies obtain certifications like ISO 22000, BS OHSAS 18001, and ISO 9001. It also details his role in establishing quality management systems, audit programs, supplier quality programs and more at Nile Fruits Group from 2012-2013.
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2015 DHK2553 Topic 9 food safety and hygiene (theory)
hazard-analysis-critical-control-point-haccp-ppt-1416wfcf (1).pptx
hazard-analysis-critical-control-point-haccp-ppt-1416wfcf (1).pptx
hazard-analysis-critical-control-point-haccp-ppt-1416wfcf.pptx
hazard-analysis-critical-control-point-haccp-ppt-1416wfcf.pptx
Kiribati Agritourism Policy Setting Workshop 2019 - Product developement. (va...
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Asb 2019 Sacha my baking journey
Sasha shares their journey and passion for baking. They began baking bread after being inspired by a quote about how bread can help alleviate sorrow. Sasha studied sourdough breadmaking techniques at the San Francisco Baking Institute, focusing on how fermentation affects flavor and appearance. Currently, Sasha bakes at Loafer Bread Organic Bakery and works on home baking projects like whole grain croissants. Baking provides relaxation and meditation comparable to yoga or chiropractic treatment according to another quote.
Asb 2019 Lallemand
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
Asb 2019 IBIE review
The document provides a review and summary of the IBIE 2019 conference. It highlights several presentations and technologies discussed, including bread-making robots, clean label protein ingredients, automated seed distribution, and upcoming international baking industry trade shows in 2020, 2021, and 2022. The review summarizes the key themes of thinking bigger, broader, and about the future of the baking industry.
Asb 2019 GLNC
The document discusses trends in grain foods and nutrition in Australia. It notes that whole grains provide many key nutrients but Australians are not meeting whole grain targets. It highlights research showing low whole grain intake is a major dietary risk factor. The document also discusses trends in bread consumption, the need to promote whole grains, and initiatives of the Grains & Legumes Nutrition Council to increase whole grain awareness and consumption.
Asb 2019 Arnotts
The document summarizes Arnott's Biscuits, an Australian company founded in 1865 that produces biscuits across various Australian states and territories as well as Malaysia and Indonesia. It provides details about their Virginia factory, commissioned in 1988, which bakes over 40,000 tonnes of biscuits annually. The document then discusses Arnott's automation efforts at their Virginia factory from 2009 to 2017 to transition to a paperless quality system, reducing their quality documents from over 2,000 papers to a digital system. It concludes by thanking the audience.
Asb 2019 Diosna presentation
This document summarizes a presentation on pre-dough technologies for making bread. It discusses various types of pre-doughs including those made with bacteria like sourdough, those made with thermal processes, and those made with yeast. Examples of each type are provided. The document also explores the properties pre-doughs can impart to bread like taste, aroma, texture and shelf life. Specific pre-dough making processes are outlined along with their effects on dough and bread characteristics.
2018 country of origin labelling
The document provides an overview of new country of origin labelling requirements for food in Australia. It discusses the scope of foods requiring labels, how to determine if a food is Australian-made or imported, and how to calculate and display the percentage of Australian ingredients on labels. Key points include:
- Country of origin labels are required for foods suitable for retail sale but not foods for immediate consumption made on-site.
- Priority foods must display the kangaroo logo, bar chart, and statement in a defined box to indicate Australian or imported origin.
- Non-priority foods only need a statement of origin.
- A food is considered "made in" a country if its last substantial transformation occurred there.
Asb World of beans aib conference may 2018
This document summarizes a presentation given by Laura Khoury on ADM's bean ingredients. It discusses the various health and nutritional benefits of beans, including their protein, fiber and nutrient content. It provides examples of products incorporating beans and claims around beans. ADM offers a wide range of bean ingredients under their VegeFull and Harvest Innovations lines. These cooked and dehydrated bean ingredients provide benefits like clean taste, convenience and tolerance. Beans can be used across many product categories to increase nutrition and functionality.
2018 social media engagement liz buchanan
This document discusses social media engagement and provides tips for businesses to improve engagement on their Facebook pages. It explains that social media is a two-way communication channel via the internet. Engagement is determined by likes, comments, shares and clicks on Facebook posts. However, only a small percentage of fans typically see and engage with posts. The document then provides several action items for businesses to try, such as moving Facebook friends to their business page, adding a call-to-action to cover photos, using relevant hashtags and pictures, writing in a native tone, and posting at optimal times to improve engagement.
Performance management seminar - craig pollard
This document provides information about unfair and unlawful dismissals in Australia. It defines unfair dismissal according to the Fair Work Act and lists the factors the FWC considers in determining if a dismissal was harsh, unjust or unreasonable. These include valid reasons for dismissal, notification, opportunity to respond, and warnings for unsatisfactory performance. It notes that unlawful dismissal can occur at any time for prohibited reasons like discrimination. The document advises on processes for performance management meetings, documentation of issues, and maintaining personnel records to support dismissal decisions.
Pastry 2018 irinox Richard
The document describes the MultiFresh® blast chiller and its functions. It can chill, freeze, thaw, regenerate, proof, cook and pasteurize foods while preserving quality. It allows preservation of foods for longer periods through precise temperature control from +85°C to -40°C. The touch screen interface MyA makes operation simple through customized cycles. MultiFresh® improves efficiency in pastry shops and kitchens.
Grain corp presentation 2017
- Wheat is the most widely grown and traded crop worldwide, with 724 million tonnes produced in 2014. It is a staple food for 35% of the world's population.
- GrainCorp is involved in the East Coast grain industry in Australia, including wheat production, quality analysis and testing, technical services, and shipping.
- The 2016/17 Australian wheat crop saw high test weights but lower protein levels compared to the previous year. This resulted in larger grain size, lower dough strength, and increased starch damage and water absorption across most Australian growing regions.
- Environmental factors like temperature variation during grain filling can impact wheat quality characteristics such as dough strength. The lower dough strength in 2016/17 was likely
Darren foster asb presentation 2017
The document discusses balancing the need for control in automated bakery production lines while allowing bakers flexibility. It describes using Lean Six Sigma tools like critical process parameters to monitor key variables and statistical process control charts. This can provide control through data-driven decision making but still enable bakers to make necessary changes. The conclusion is that a collaborative industry effort is needed to attract bakers and that Lean Six Sigma can discipline decision-making while maintaining creative freedom.
Baking in papua new guinea presentation
The document discusses baking challenges in Papua New Guinea (PNG). It provides background on PNG, including that it has over 850 indigenous languages and 80% of its population lives in rural areas. It then describes the author's experience growing up in PNG in the 1970s when his father managed bakeries. Modern baking is traced back to the 1930s with the founding of Morobe Bakeries. Now, staple baked goods in PNG include Morebeen biscuits, flour balls, and hard skon bread. The future of baking faces challenges due to issues importing flour and a need for more bakery training. The author reflects on opportunities found through traveling throughout PNG.
Asb bianz presentation
This document summarizes recent trends in the bakery industry. It notes that burgers, patisserie items like choux pastries, unique pies, milk breads, sourdough, and charcoal/smoked flavors are increasingly popular. Consumer trends include the influence of social media, more informed and health-conscious shoppers. White sliced bread sales are declining while in-store bakeries and artisanal bakeries are rising. Areas of concern include attracting and retaining industry workers, and ensuring compliance with regulations around food safety, health and safety, flour fortification, and country of origin labeling.
2016 baking industry presentation ken train
The document discusses the baking industry and training. It outlines the history and vision of the British Society of Baking and Australian Society of Baking to inspire lifelong learning, exchange ideas, promote innovation, and strengthen industry links. It then examines current industry challenges like staff retention, generational factors, working conditions, leadership, training, and motivation. Finally, it proposes potential solutions for the industry like rewards, profit sharing, job satisfaction, innovation, and promotion to address issues and promote the advancement of the industry through strengthened partnerships between TAFE and the industry.
My scholarship adventure to paris, europain & Lille
The document summarizes Samantha Trotter's scholarship adventure traveling to Paris, Europain, and Lille. It describes her itinerary over 4 days which included visiting bakeries and mills in Toowoomba, attending the ASB National Conference and Awards Dinner in Brisbane, and sights seen in Paris like the Eiffel Tower and patisseries. The trip provided opportunities to learn about the baking industry through tours and to experience the culture of baking in Europe.
Quail pulse flavour May 2016
This document discusses modifying pulse flavors to increase their use in food applications. It describes how pulses have great nutritional benefits but strong flavors have limited their use in Western foods. Researchers developed a process to neutralize pulse flavors and identified a "nutty" flavor in mung beans. This led to the development of a new pulse ingredient with a neutral to nutty flavor that can be used in many food products as a substitute for peanuts. The ingredient is now commercially produced and exported, providing a solution for nut allergies while adding nutrition to foods.
Aib 2016
The document summarizes Darren Hefford's residency course at the American Institute of Baking from August to December 2015. The course covered baking science, site visits, cakes, bread and roll production, and cookies and crackers. Students learned about ingredient functions, flour testing, and production methods through lectures, labs, and demonstrations. While it was an intensive learning experience, Hefford notes the benefits of understanding baking science and networking with international students.
EFIC Leela Hanlon
This document provides information about Efic, an organization that provides financing support to help Australian companies grow their exports. Efic fills market gaps by providing financing when commercial options are unavailable or insufficient, especially for small and medium enterprises. It focuses on supporting Australian businesses exporting, operating internationally, or involved in export supply chains. Efic offers various loan and guarantee products to help companies strengthen their export businesses and realize growth opportunities overseas.
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My scholarship adventure to paris, europain & Lille
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Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
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San Jose, CaliforniaA Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
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7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
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Asb 2019 commercial food sanitation karin Blacow
- 1. commercialfoodsanitation.com Food Safety challenges in Bakeries And how hygienic design connects the dots Karin Blacow Food Safety Specialist Commercial Food Sanitation
- 2. commercialfoodsanitation.com Food Safety related challenges © 2019 Commercial Food Sanitation LLC. All rights reserved. • Allergens • Microbial • Pests • Poor hygienic design
- 3. commercialfoodsanitation.com Raise your hand if you know someone with a food allergy © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 4. commercialfoodsanitation.com • Naturally occurring proteins in foods - No cure • Main cause of recalls • Manage by control: – GMP • Personnel • Housekeeping • Controlled compressed air – Cleaning • Procedures • Tool separation • Tool/Method selection • Design for ease of cleaning Allergens © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 5. commercialfoodsanitation.com Who likes mouldy cheese? © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 6. commercialfoodsanitation.com • Spoilage bacteria (mould) • Salmonella • Listeria • Prevention and control – GMP • Food handling • Housekeeping – Cleaning • Procedures • Tool/Method selection • Design for ease of cleaning Microbial © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 7. commercialfoodsanitation.com • Attracted by food, water & shelter • Prevention and control – GMP • Keeping them out! • Appropriate storage • Spillage • Housekeeping • Waste Management – Cleaning • Periodic cleaning • Procedures • Design for ease of cleaning Pests © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 8. commercialfoodsanitation.com • GMP – Food handling – Housekeeping • Cleaning – Procedures – Tool/Method selection – Design for ease of cleaning Commonalities © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 9. commercialfoodsanitation.com • Accessibility for cleaning – Inaccessible parts: rollers, sprockets, inside conveyors, niches, dead-ends • Not designed for cleaning – Not easily dismantled equipment for cleaning and inspection • Lack of knowledge on utilization – Procedures – Methods of cleaning Poor Hygienic design © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 10. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Some poor examples;
- 11. commercialfoodsanitation.com Hygienic Design is the application of design techniques which allow the timely and effective cleaning of the entire manufacturing asset. Hygienic Design Defined © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 12. commercialfoodsanitation.com Design Motivations: ✓ Effectiveness & Efficiency of cleaning ✓ Pathogen control ✓ Micro & Pest control ✓ Allergen control ✓ Be Sanitation Friendly ✓ Maintain a sanitary environment ✓ Keep product off the floor and out of the air ✓ Cost Effective ✓ Keep plants open and people employed Hygienic Design Defined © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 13. commercialfoodsanitation.com 10 Principlesof EquipmentHygienic Design Guidelines 1. Cleanable to a microbiological level 2. Made of compatible materials 3. Accessible for inspection, maintenance, sanitation 4. No liquid collection 5. Hollow areas hermetically sealed 6. No niches 7. Sanitary operational performance 8. Hygienic design of maintenance enclosures 9. Hygienic compatibility with other systems 10. Validated cleaning and sanitizing protocols © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 14. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 1. Cleanable to a microbial level
- 15. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 2. Made of compatible materials
- 16. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 3. Accessible for inspection, maintenance, sanitation
- 17. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 4. No liquid collection
- 18. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 5. Hollow areas hermetically sealed
- 19. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 6. No Niches
- 20. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. 7. Sanitary operational performance Hygienic Equipment Design
- 21. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 8. Hygienic design of maintenance enclosures
- 22. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 9. Hygienic compatibility with other systems
- 23. commercialfoodsanitation.com © 2019 Commercial Food Sanitation LLC. All rights reserved. Hygienic Equipment Design 10. Validated cleaning and sanitizing protocols
- 24. commercialfoodsanitation.com Hygienic Design & Cleaning © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 25. commercialfoodsanitation.com …the first stepping stone to food safety …process and partnership dependent …a choice Successful Hygienic Design is… © 2019 Commercial Food Sanitation LLC. All rights reserved.
- 26. commercialfoodsanitation.com The legacy… © 2019 Commercial Food Sanitation LLC. All rights reserved. Equipment in operations for 5, 10, 15, 20, 25 years or more…
- 27. commercialfoodsanitation.com intralox.com Thank You! © 2019 Commercial Food Sanitation LLC. All rights reserved.