Water Processing Sanitation Log Template
•Download as DOC, PDF•
1 like•1,803 views
Water Processing Sanitation Log template for GAPS training. This was a handout during the short course "Food Safety & Liability Insurance"
Report
Share
Report
Share
Recommended
Traceability
Traceability is the ability to verify the history, location, or application of an item by means of documented recorded identification. The presentation dedicated to introduce its concepts, requirements and benefits in supply chain management.
Tab 2 haccp team (example)
The document outlines the HACCP team members at a company, including their titles, roles and responsibilities, relevant skills, and HACCP training. The team includes the Technical Director, Chief Operating Officer, Maintenance Manager, QC Technician, Purchasing Agent, and Shipping Manager. Each member plays a key role in HACCP plan communication, process and equipment changes, verification, supplier and ingredient knowledge, and shipping procedures. All have received basic HACCP awareness training while the team leader completed additional online HACCP training.
Handling of Customer Complaint_Dr.A.Amsavel
Reference Guideline
Definitions
GMP Requirement: 21 CFR § 211.198 and ICH Q7
Procedure for Handling of Complaints
Complaint Investigation
Remedial action and CAPA
Report preparation
Response to customer
Verification of CAPA effectiveness
Review of Complaints
Conducting a food product recall
This document provides guidance on conducting a food product recall in Australia. It discusses the classification, statistics, objectives, legal requirements, and process for recalls. Recalls are classified by FSANZ and can be for issues like microbial contamination, allergens, or foreign matter. The objectives are to stop distribution, inform parties, and remove unsafe product. A recall is initiated by the responsible food business and involves notifying authorities, retrieving product, and reporting. Guidance is given for various stakeholders' responsibilities in a recall.
Good Manufacturing Practices in Food Processing
This document discusses Good Manufacturing Practices (GMPs) in food processing. It covers several key areas:
1. The introduction outlines the development of GMPs due to commercial and legislative pressures to ensure quality and safety.
2. Buildings and facilities are important to prevent contamination and must be properly designed, constructed, and maintained. This includes considerations for grounds, plant construction, sanitary operations, and sanitary facilities.
3. Microbiological, chemical, and physical hazards are addressed through controls like hygienic practices, effective cleaning and sanitation procedures, environmental monitoring, supplier controls, and recall systems.
Traceability
Presentation deals with the traceability followed within industry especially the content is based on tracing goods inside the food industry.
Validation and Verification of HACCP Plans - Webinar Presentation
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
Back To Basic Gmp
The document discusses Good Manufacturing Practices (GMP) and contamination prevention. It covers types of contamination, sources, and how to prevent them through practices like personal hygiene, sanitation, cleaning, and equipment maintenance. GMP regulations require facilities, equipment, personnel training, and documentation to help assure product quality and safety.
Recommended
Traceability
Traceability is the ability to verify the history, location, or application of an item by means of documented recorded identification. The presentation dedicated to introduce its concepts, requirements and benefits in supply chain management.
Tab 2 haccp team (example)
The document outlines the HACCP team members at a company, including their titles, roles and responsibilities, relevant skills, and HACCP training. The team includes the Technical Director, Chief Operating Officer, Maintenance Manager, QC Technician, Purchasing Agent, and Shipping Manager. Each member plays a key role in HACCP plan communication, process and equipment changes, verification, supplier and ingredient knowledge, and shipping procedures. All have received basic HACCP awareness training while the team leader completed additional online HACCP training.
Handling of Customer Complaint_Dr.A.Amsavel
Reference Guideline
Definitions
GMP Requirement: 21 CFR § 211.198 and ICH Q7
Procedure for Handling of Complaints
Complaint Investigation
Remedial action and CAPA
Report preparation
Response to customer
Verification of CAPA effectiveness
Review of Complaints
Conducting a food product recall
This document provides guidance on conducting a food product recall in Australia. It discusses the classification, statistics, objectives, legal requirements, and process for recalls. Recalls are classified by FSANZ and can be for issues like microbial contamination, allergens, or foreign matter. The objectives are to stop distribution, inform parties, and remove unsafe product. A recall is initiated by the responsible food business and involves notifying authorities, retrieving product, and reporting. Guidance is given for various stakeholders' responsibilities in a recall.
Good Manufacturing Practices in Food Processing
This document discusses Good Manufacturing Practices (GMPs) in food processing. It covers several key areas:
1. The introduction outlines the development of GMPs due to commercial and legislative pressures to ensure quality and safety.
2. Buildings and facilities are important to prevent contamination and must be properly designed, constructed, and maintained. This includes considerations for grounds, plant construction, sanitary operations, and sanitary facilities.
3. Microbiological, chemical, and physical hazards are addressed through controls like hygienic practices, effective cleaning and sanitation procedures, environmental monitoring, supplier controls, and recall systems.
Traceability
Presentation deals with the traceability followed within industry especially the content is based on tracing goods inside the food industry.
Validation and Verification of HACCP Plans - Webinar Presentation
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
Back To Basic Gmp
The document discusses Good Manufacturing Practices (GMP) and contamination prevention. It covers types of contamination, sources, and how to prevent them through practices like personal hygiene, sanitation, cleaning, and equipment maintenance. GMP regulations require facilities, equipment, personnel training, and documentation to help assure product quality and safety.
Food traceability
This document discusses food traceability, including definitions, functional roles, common features, and coding systems. It summarizes key aspects of traceability including tracking food through production and distribution, identifying origins, and supporting food safety, labeling, and risk assessment. It also outlines the most commonly used global traceability standards, including the GS1 system of numbering and identification codes that can track items, locations, logistics units and more through the supply chain.
HACCP VACCP TACCP.pptx
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
Good Manufacturing Practices
GMP and GHP provide systems to ensure proper design, monitoring and control of manufacturing processes and facilities when preparing food for human consumption. GMP principles include employee training, environmental monitoring, sanitation practices and allergen management. Key aspects of GMP in the food industry are personnel control, plant and grounds maintenance, sanitary operations, equipment and processes. Establishing GMP in the milk industry involves evaluating processing, raw materials, heat treatment, product standardization and transport. This improves quality, meets consumer needs, decreases losses and reduces environmental impact. GHP covers primary production, establishment design and maintenance, operations, transportation and consumer awareness to ensure food is safe and suitable at all stages of production.
Product Quality Review_APQR_Dr. A. Amsavel
Annual Product Quality Review (APQR)
Guidelines / GMP Requirement
Responsibility
Procedure
Documents and Data Required
Checklist
Preparation, evaluation and documentation
Eg. Trend Charts, process capability
Recommendation and Conclusion
BRC Global Standards
From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.
Presentation: How to Develop a HACCP Plan in 12 Steps
A brief guiding presentation about HACCP, and how you can implement it in your organization in 12 easy steps.
Food Safety Audit and Assessment
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
Food safety , OPRP, CCP.pptx
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
Raw material warehouse
This document outlines the procedures for receiving, storing, dispensing, and shipping raw materials and finished goods at a warehouse. Raw materials are received and sampled before being stored in temperature controlled zones. Materials are dispensed according to a pick list and on a first expiry first out basis. Finished goods are received from production, stored, and then dispatched according to sales orders while ensuring minimum shelf life requirements are met.
Prerequisite Program (PRP).pptx
PRP are steps or procedures including GMP & SSOP that control conditions within a food establishment to promote safe food production. They establish basic hygienic requirements including facility location and construction, equipment cleaning, utilities like water and air, cleaning and sanitation programs, personal hygiene facilities, and more. Requirements include proper drainage, separation of raw and processed areas, smooth cleanable surfaces, pest control, and documented cleaning procedures.
HACCP Plan
The document provides guidance on developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It outlines the 12 steps to develop a HACCP plan, which includes assembling a HACCP team, describing products and processes, creating process flow diagrams, identifying hazards, determining critical control points, establishing critical limits and procedures for monitoring, corrective actions, verification, and record keeping. The document emphasizes that a HACCP plan is a systematic approach to identifying and controlling food safety hazards at critical points during food production.
Gmp+b1 documents manual, procedures, audit checklist
The GMP+ B1 Documentation is developed for organizations involved in production, trade and Feed safety services.This documentation kit describes list of various documents like manual, procedures, audit checklist, etc. as per requirements for documentation. Organization can easily edit documentation as per requirments.
The importance of traceability
This document discusses the importance of traceability in the food supply chain. It begins by outlining how traceability allows producers to track products at each stage of processing, packaging, and distribution. This contributes to food safety and quality by helping to isolate contaminated products and facilitating investigations. Traceability also improves business efficiency through better inventory management and reduced waste. The document then examines technologies used in traceability like barcodes, RFID, and intrinsic product markers. Finally, it acknowledges that traceability increases costs but is worthwhile, and discusses privacy concerns around data sharing and Malaysia's adoption of a national traceability system for commodities like durian.
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.
Buenas prácticas de calificación de equipos y áreas
Buenas prácticas de calificación de equipos y áreas en donde se verán definiciones principales, revisión de requisitos NOM-059, OMS, PIC e ISPE, además de manejo de proveedores, protección del producto y personal, criterios para la recalificación/revalidación etc.
How to establish a pathogen environmental monitoring program
If you work in food growing, food processing, or food distribution, there are many concerns to consider about the presence of pathogens and contaminants in the same environment as your product. This presentation answers frequently asked questions about establishing a pathogen environmental monitoring program for your facility.
Implementing a food safety culture
Implementing a culture that embraces food safety as a priority within your food business will ensure that customer and product safety are not compromised.
Haccp hazard analysis and critical control point salman
This document discusses Hazard Analysis and Critical Control Point (HACCP), a systematic preventative approach to food and drug safety. It outlines the 7 principles of HACCP: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles are applied to ensure hazards are prevented, eliminated, or reduced to acceptable levels at all stages of production, from ingredient selection to final use by consumers. Documentation and record keeping provide evidence the HACCP plan is properly implemented and maintained.
Vendor development in pharmaceutical industry
This document discusses vendor development and evaluation procedures. It explains that vendor development involves identifying, developing, and evaluating prospective suppliers to ensure materials are procured at the right quality, quantity, price, and time. The key steps include vendor evaluation, rating vendors based on quality, delivery, price, and time performance, maintaining an approved vendor list, and certifying vendors. Periodic re-evaluation and monitoring of current suppliers is important for effective vendor management.
HACCP presentation
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP, including identifying hazards, determining critical control points, establishing limits and procedures for monitoring, corrective actions, verification, and documentation. The presentation also includes examples of food hazards and applies HACCP to a sample process flow map from purchase to service.
Baltimore’s Food Justice Initiatives_Urban Agriculture, Virtual Supermarkets ...
Baltimore’s Food Justice Initiatives_Urban Agriculture, Virtual Supermarkets ...Community Food Security Coalition
The document discusses Baltimore's efforts to promote urban agriculture through making publicly owned land available for farming. It outlines Baltimore's assessment process to identify suitable land parcels, the goals and criteria of its Request for Qualifications process to select farmers, and the initial results which included qualifying 5 respondents to begin farming operations on available land. The overall aim is to increase access to healthy, local food and improve environmental conditions through urban agriculture on vacant city land.Baltimore’s Food Justice Initiatives: Urban Agriculture, Virtual Supermarkets...
Baltimore’s Food Justice Initiatives: Urban Agriculture, Virtual Supermarkets...Community Food Security Coalition
The document discusses Baltimore's food justice initiatives including urban agriculture, virtual supermarkets, and partnerships between the Baltimore Health Department, Office of Sustainability, and Food Policy Initiative. The partners work to increase access to healthy foods through programs like farmers markets, community gardens, improving transportation access and developing food policies.More Related Content
What's hot
Food traceability
This document discusses food traceability, including definitions, functional roles, common features, and coding systems. It summarizes key aspects of traceability including tracking food through production and distribution, identifying origins, and supporting food safety, labeling, and risk assessment. It also outlines the most commonly used global traceability standards, including the GS1 system of numbering and identification codes that can track items, locations, logistics units and more through the supply chain.
HACCP VACCP TACCP.pptx
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
Good Manufacturing Practices
GMP and GHP provide systems to ensure proper design, monitoring and control of manufacturing processes and facilities when preparing food for human consumption. GMP principles include employee training, environmental monitoring, sanitation practices and allergen management. Key aspects of GMP in the food industry are personnel control, plant and grounds maintenance, sanitary operations, equipment and processes. Establishing GMP in the milk industry involves evaluating processing, raw materials, heat treatment, product standardization and transport. This improves quality, meets consumer needs, decreases losses and reduces environmental impact. GHP covers primary production, establishment design and maintenance, operations, transportation and consumer awareness to ensure food is safe and suitable at all stages of production.
Product Quality Review_APQR_Dr. A. Amsavel
Annual Product Quality Review (APQR)
Guidelines / GMP Requirement
Responsibility
Procedure
Documents and Data Required
Checklist
Preparation, evaluation and documentation
Eg. Trend Charts, process capability
Recommendation and Conclusion
BRC Global Standards
From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.
Presentation: How to Develop a HACCP Plan in 12 Steps
A brief guiding presentation about HACCP, and how you can implement it in your organization in 12 easy steps.
Food Safety Audit and Assessment
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
Food safety , OPRP, CCP.pptx
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
Raw material warehouse
This document outlines the procedures for receiving, storing, dispensing, and shipping raw materials and finished goods at a warehouse. Raw materials are received and sampled before being stored in temperature controlled zones. Materials are dispensed according to a pick list and on a first expiry first out basis. Finished goods are received from production, stored, and then dispatched according to sales orders while ensuring minimum shelf life requirements are met.
Prerequisite Program (PRP).pptx
PRP are steps or procedures including GMP & SSOP that control conditions within a food establishment to promote safe food production. They establish basic hygienic requirements including facility location and construction, equipment cleaning, utilities like water and air, cleaning and sanitation programs, personal hygiene facilities, and more. Requirements include proper drainage, separation of raw and processed areas, smooth cleanable surfaces, pest control, and documented cleaning procedures.
HACCP Plan
The document provides guidance on developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It outlines the 12 steps to develop a HACCP plan, which includes assembling a HACCP team, describing products and processes, creating process flow diagrams, identifying hazards, determining critical control points, establishing critical limits and procedures for monitoring, corrective actions, verification, and record keeping. The document emphasizes that a HACCP plan is a systematic approach to identifying and controlling food safety hazards at critical points during food production.
Gmp+b1 documents manual, procedures, audit checklist
The GMP+ B1 Documentation is developed for organizations involved in production, trade and Feed safety services.This documentation kit describes list of various documents like manual, procedures, audit checklist, etc. as per requirements for documentation. Organization can easily edit documentation as per requirments.
The importance of traceability
This document discusses the importance of traceability in the food supply chain. It begins by outlining how traceability allows producers to track products at each stage of processing, packaging, and distribution. This contributes to food safety and quality by helping to isolate contaminated products and facilitating investigations. Traceability also improves business efficiency through better inventory management and reduced waste. The document then examines technologies used in traceability like barcodes, RFID, and intrinsic product markers. Finally, it acknowledges that traceability increases costs but is worthwhile, and discusses privacy concerns around data sharing and Malaysia's adoption of a national traceability system for commodities like durian.
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.
Buenas prácticas de calificación de equipos y áreas
Buenas prácticas de calificación de equipos y áreas en donde se verán definiciones principales, revisión de requisitos NOM-059, OMS, PIC e ISPE, además de manejo de proveedores, protección del producto y personal, criterios para la recalificación/revalidación etc.
How to establish a pathogen environmental monitoring program
If you work in food growing, food processing, or food distribution, there are many concerns to consider about the presence of pathogens and contaminants in the same environment as your product. This presentation answers frequently asked questions about establishing a pathogen environmental monitoring program for your facility.
Implementing a food safety culture
Implementing a culture that embraces food safety as a priority within your food business will ensure that customer and product safety are not compromised.
Haccp hazard analysis and critical control point salman
This document discusses Hazard Analysis and Critical Control Point (HACCP), a systematic preventative approach to food and drug safety. It outlines the 7 principles of HACCP: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles are applied to ensure hazards are prevented, eliminated, or reduced to acceptable levels at all stages of production, from ingredient selection to final use by consumers. Documentation and record keeping provide evidence the HACCP plan is properly implemented and maintained.
Vendor development in pharmaceutical industry
This document discusses vendor development and evaluation procedures. It explains that vendor development involves identifying, developing, and evaluating prospective suppliers to ensure materials are procured at the right quality, quantity, price, and time. The key steps include vendor evaluation, rating vendors based on quality, delivery, price, and time performance, maintaining an approved vendor list, and certifying vendors. Periodic re-evaluation and monitoring of current suppliers is important for effective vendor management.
HACCP presentation
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP, including identifying hazards, determining critical control points, establishing limits and procedures for monitoring, corrective actions, verification, and documentation. The presentation also includes examples of food hazards and applies HACCP to a sample process flow map from purchase to service.
What's hot (20)
Presentation: How to Develop a HACCP Plan in 12 Steps
Presentation: How to Develop a HACCP Plan in 12 Steps
Gmp+b1 documents manual, procedures, audit checklist
Gmp+b1 documents manual, procedures, audit checklist
Buenas prácticas de calificación de equipos y áreas
Buenas prácticas de calificación de equipos y áreas
How to establish a pathogen environmental monitoring program
How to establish a pathogen environmental monitoring program
Haccp hazard analysis and critical control point salman
Haccp hazard analysis and critical control point salman
More from Community Food Security Coalition
Baltimore’s Food Justice Initiatives_Urban Agriculture, Virtual Supermarkets ...
Baltimore’s Food Justice Initiatives_Urban Agriculture, Virtual Supermarkets ...Community Food Security Coalition
The document discusses Baltimore's efforts to promote urban agriculture through making publicly owned land available for farming. It outlines Baltimore's assessment process to identify suitable land parcels, the goals and criteria of its Request for Qualifications process to select farmers, and the initial results which included qualifying 5 respondents to begin farming operations on available land. The overall aim is to increase access to healthy, local food and improve environmental conditions through urban agriculture on vacant city land.Baltimore’s Food Justice Initiatives: Urban Agriculture, Virtual Supermarkets...
Baltimore’s Food Justice Initiatives: Urban Agriculture, Virtual Supermarkets...Community Food Security Coalition
The document discusses Baltimore's food justice initiatives including urban agriculture, virtual supermarkets, and partnerships between the Baltimore Health Department, Office of Sustainability, and Food Policy Initiative. The partners work to increase access to healthy foods through programs like farmers markets, community gardens, improving transportation access and developing food policies.Communities Putting Prevention to Work in Action_Views from the Field and Wha...
Communities Putting Prevention to Work in Action_Views from the Field and Wha...Community Food Security Coalition
This document summarizes challenges and opportunities with introducing a farm to school program in Omaha, Nebraska. It discusses results from a needs assessment with food service directors, producers, and distributors which identified barriers like food safety concerns, budget constraints, and seasonality issues. It also provides an overview of activities underway in Omaha like partnerships with 3 food service directors and the development of toolkits to guide implementation of farm to school programs in Nebraska. The grassroots approach aims to start with on-the-ground activities and build greater awareness of local foods and agriculture in schools.Growing Farm to Preschool: Bringing the “Farm” to Preschool Settings
Growing Farm to Preschool: Bringing the “Farm” to Preschool Settings Community Food Security Coalition
This document discusses bringing farm to school concepts to preschool settings. It describes a farm to preschool program in Los Angeles that incorporates nutrition education, gardening, physical activity, local food sourcing, and parent outreach. The document also outlines a systems approach to farm to preschool that engages students, families, educators, farmers, food service staff, and community members. Finally, it provides an overview of the emerging national farm to preschool movement and resources available.Beyond Tokenism_Youth Leadership in the Food Justice Movment
The document provides information about the Regional Environmental Council (R.E.C.) and its YouthGROW program in Worcester, MA. The YouthGROW program employs local teenagers in urban agriculture and uses a youth leadership development model. Teens can progress from core participants to youth leaders to junior staff, taking on more responsibility over time. Major decisions are made using consensus-based processes, where all views are considered to reach agreement. The document outlines the consensus process and provides two case studies showing how consensus could be used to address issues like participants being late or violating conduct rules.
Growing New Youth Food Justice Leaders_Storytelling for Organizing
This manual provides a 5-day process for community members to collaboratively design an organic garden that meets the needs of the local community. The exercises over the 5 days include learning the physical and cultural history of the neighborhood, taking a walking tour to observe existing gardens, brainstorming design elements, creating a scaled final design, and beginning construction. The goal is to create a site-specific garden that incorporates local knowledge, honors community preferences, and brings neighbors together.
Pecan Grove Farmers Market
The Pecan Grove Farmers Market is an outdoor market open on Saturdays that sells mostly fresh produce and products from local producers. It has operated since 2008 in Pecan Grove, Ohio and is managed by the Friends of Pecan Grove Farmers Market. The market allows producers to sell food and some services and has a current priority of increasing vendors and shoppers.
Local Farms, Food and Jobs Act_10-28-11
The Local Farms, Food, and Jobs Act aims to improve federal farm bill programs that support local and regional agriculture. It will help farmers and ranchers through programs focused on production, processing, marketing and distribution. It also aims to improve access to healthy food for consumers. The Act will boost income and opportunities for farmers through expanded insurance, loan, and grant programs. It will also improve local food infrastructure and expand access to healthy foods.
Health Insurance Report September 2011
The document summarizes a survey of 393 farmers market managers and producers about their healthcare coverage. It finds that 31.9% of respondents lack health insurance, compared to 16.7% nationally, with 92.6% citing cost as the reason. Many farmers market operators are self-employed small businesses or volunteers that do not receive benefits. The survey assessed interest in low-cost alternative plans like a mini-medical plan, discount card, or nationally sponsored policy for the farmers market community. Overall it shows a need for more affordable and accessible healthcare options given the financial vulnerabilities of many in this sector.
Farmers Market Manager FAQs 2010
The document provides frequently asked questions for farmers market managers and organizers. It covers topics such as market fundamentals, policies, staffing, insurance, growth, and accepting nutrition assistance programs. The questions and answers provide guidance on starting and running a successful farmers market.
Expanding Access to FMs Act Final
This bill aims to amend the Food and Nutrition Act of 2008 to require state electronic benefit transfer (EBT) contracts to treat wireless retailers the same as wired retailers. It defines various types of wireless retailers, including farmers markets, farm stands, green carts, and route vendors. It requires states to provide wireless EBT equipment to these retailers to enable immediate verification of benefits. It also allows states flexibility in procuring wireless EBT systems and using appropriate wireless technologies.
Expanding Access and FM Study
This document summarizes a study comparing the prices of common foods like produce, meat and eggs between farmers markets and supermarkets in 19 communities across 6 Southeastern states. The study found that in most communities, produce and organic produce were cheaper at farmers markets than supermarkets by an average of 22% and 16% respectively. Meats and eggs were generally more expensive at farmers markets, but by only 10% when comparing grass-fed options. When accounting for comparable products, farmers markets were cheaper than supermarkets in 74% of cases, on average by 12% lower cost.
Community Support Manual
Community support is essential for farmers market success. Building relationships with community partners such as businesses, government, schools, non-profits, and customers can strengthen the market. Partners can support markets by serving on boards, assisting with operations, fundraising, communications, and advocacy. Engaging the community, documenting the market's benefits, and having a clear mission statement are important for gaining and maintaining support.
2010 SNAP at FMs Fact Sheet
The number of farmers' markets and direct marketing farmers authorized to accept SNAP benefits increased 263% over the past five fiscal years, reaching over 2,400 locations in FY 2010. Redemptions of SNAP benefits at farmers' markets also increased 49% during this period. In FY 2010 there were over 453,000 purchases made with SNAP at farmers' markets totaling over $7.5 million. Nine states account for over half of all authorized farmers' market locations.
Combined Resources
Several states have implemented programs to support the use of SNAP benefits at farmers markets. Iowa funds machine rental fees and transaction fees for farmers markets starting in 2005. New York provided wireless machines to farmers in 2002, but sales were flat until a marketing program in 2005 increased sales significantly by 2010. Michigan is offering a dollar-for-dollar match up to $20 per day on SNAP and reward cards at farmers markets. Massachusetts grants fund wireless machines, transaction fees, and outreach programs to encourage SNAP use at farmers markets.
SNAP at Farmers Markets: Logistics, Policies, Partners, and Evaluating Success
SNAP at Farmers Markets: Logistics, Policies, Partners, and Evaluating SuccessCommunity Food Security Coalition
This document summarizes a workshop on SNAP at farmers markets. It introduces the presenters and discusses goals of the workshop which are to offer design decisions for SNAP programs, understand farmers market characteristics, identify policies impacting SNAP, and discover benefits of partnerships. It then covers topics like what has been learned about SNAP at markets, challenges, indicators for evaluating success, and lessons learned.More from Community Food Security Coalition (20)
Baltimore’s Food Justice Initiatives_Urban Agriculture, Virtual Supermarkets ...
Baltimore’s Food Justice Initiatives_Urban Agriculture, Virtual Supermarkets ...
Baltimore’s Food Justice Initiatives: Urban Agriculture, Virtual Supermarkets...
Baltimore’s Food Justice Initiatives: Urban Agriculture, Virtual Supermarkets...
Japan's Sustainable Food Infrastructure: Pre and Post Disaster
Japan's Sustainable Food Infrastructure: Pre and Post Disaster
Communities Putting Prevention to Work in Action_Views from the Field and Wha...
Communities Putting Prevention to Work in Action_Views from the Field and Wha...
Growing Farm to Preschool: Bringing the “Farm” to Preschool Settings
Growing Farm to Preschool: Bringing the “Farm” to Preschool Settings
Beyond Tokenism_Youth Leadership in the Food Justice Movment
Beyond Tokenism_Youth Leadership in the Food Justice Movment
Growing New Youth Food Justice Leaders_Storytelling for Organizing
Growing New Youth Food Justice Leaders_Storytelling for Organizing
SNAP at Farmers Markets: Logistics, Policies, Partners, and Evaluating Success
SNAP at Farmers Markets: Logistics, Policies, Partners, and Evaluating Success
Recently uploaded
Breast cancer: Post menopausal endocrine therapy
Breast cancer in postmenopausal women with hormone receptor-positive (HR+) status is a common and complex condition that necessitates a multifaceted approach to management. HR+ breast cancer means that the cancer cells grow in response to hormones such as estrogen and progesterone. This subtype is prevalent among postmenopausal women and typically exhibits a more indolent course compared to other forms of breast cancer, which allows for a variety of treatment options.
Diagnosis and Staging
The diagnosis of HR+ breast cancer begins with clinical evaluation, imaging, and biopsy. Imaging modalities such as mammography, ultrasound, and MRI help in assessing the extent of the disease. Histopathological examination and immunohistochemical staining of the biopsy sample confirm the diagnosis and hormone receptor status by identifying the presence of estrogen receptors (ER) and progesterone receptors (PR) on the tumor cells.
Staging involves determining the size of the tumor (T), the involvement of regional lymph nodes (N), and the presence of distant metastasis (M). The American Joint Committee on Cancer (AJCC) staging system is commonly used. Accurate staging is critical as it guides treatment decisions.
Treatment Options
Endocrine Therapy
Endocrine therapy is the cornerstone of treatment for HR+ breast cancer in postmenopausal women. The primary goal is to reduce the levels of estrogen or block its effects on cancer cells. Commonly used agents include:
Selective Estrogen Receptor Modulators (SERMs): Tamoxifen is a SERM that binds to estrogen receptors, blocking estrogen from stimulating breast cancer cells. It is effective but may have side effects such as increased risk of endometrial cancer and thromboembolic events.
Aromatase Inhibitors (AIs): These drugs, including anastrozole, letrozole, and exemestane, lower estrogen levels by inhibiting the aromatase enzyme, which converts androgens to estrogen in peripheral tissues. AIs are generally preferred in postmenopausal women due to their efficacy and safety profile compared to tamoxifen.
Selective Estrogen Receptor Downregulators (SERDs): Fulvestrant is a SERD that degrades estrogen receptors and is used in cases where resistance to other endocrine therapies develops.
Combination Therapies
Combining endocrine therapy with other treatments enhances efficacy. Examples include:
Endocrine Therapy with CDK4/6 Inhibitors: Palbociclib, ribociclib, and abemaciclib are CDK4/6 inhibitors that, when combined with endocrine therapy, significantly improve progression-free survival in advanced HR+ breast cancer.
Endocrine Therapy with mTOR Inhibitors: Everolimus, an mTOR inhibitor, can be added to endocrine therapy for patients who have developed resistance to aromatase inhibitors.
Chemotherapy
Chemotherapy is generally reserved for patients with high-risk features, such as large tumor size, high-grade histology, or extensive lymph node involvement. Regimens often include anthracyclines and taxanes.
What are the different types of Dental implants.
Are you looking for a long-lasting solution to your missing tooth?
Dental implants are the most common type of method for replacing the missing tooth. Unlike dentures or bridges, implants are surgically placed in the jawbone. In layman’s terms, a dental implant is similar to the natural root of the tooth. It offers a stable foundation for the artificial tooth giving it the look, feel, and function similar to the natural tooth.
Medical Quiz ( Online Quiz for API Meet 2024 ).pdf
This quiz was conducted as a promotional event for the 2024 Annual Meet of Kerala Chapter of API.
More than 20 participants took part everyday !
Demystifying Fallopian Tube Blockage- Grading the Differences and Implication...
Fallopian tube blockage may cause female infertility. For treatment, herbal medicine Fuyan Pill can be a solution.
Helminthiasis or Worm infestation in Children for Nursing students
Brief description worm infestation/Helminthiasis for Basic B.Sc Nursing students
Pharmacology of 5-hydroxytryptamine and Antagonist
5-hydroxytryptamine or 5-HT or Serotonin is a neurotransmitter that serves a range of roles in the human body. It is sometimes referred to as the happy chemical since it promotes overall well-being and happiness.
It is mostly found in the brain, intestines, and blood platelets.
5-HT is utilised to transport messages between nerve cells, is known to be involved in smooth muscle contraction, and adds to overall well-being and pleasure, among other benefits. 5-HT regulates the body's sleep-wake cycles and internal clock by acting as a precursor to melatonin.
It is hypothesised to regulate hunger, emotions, motor, cognitive, and autonomic processes.
PGx Analysis in VarSeq: A User’s Perspective
Since our release of the PGx capabilities in VarSeq, we’ve had a few months to gather some insights from various use cases. Some users approach PGx workflows by means of array genotyping or what seems to be a growing trend of adding the star allele calling to the existing NGS pipeline for whole genome data. Luckily, both approaches are supported with the VarSeq software platform. The genotyping method being used will also dictate what the scope of the tertiary analysis will be. For example, are your PGx reports a standalone pipeline or would your lab’s goal be to handle a dual-purpose workflow and report on PGx + Diagnostic findings.
The purpose of this webcast is to:
Discuss and demonstrate the approaches with array and NGS genotyping methods for star allele calling to prep for downstream analysis.
Following genotyping, explore alternative tertiary workflow concepts in VarSeq to handle PGx reporting.
Moreover, we will include insights users will need to consider when validating their PGx workflow for all possible star alleles and options you have for automating your PGx analysis for large number of samples. Please join us for a session dedicated to the application of star allele genotyping and subsequent PGx workflows in our VarSeq software.
District Residency Programme (DRP) for PGs in India.pptx
District Residency Programme (DRP) for PG in India
KENT'S REPERTORY by dr niranjan mohanty.pptx
its a presentation on Dr kents Repertory by Dr niranjan Mohanty
5 Effective Homeopathic Medicines for Irregular Periods
Discover the benefits of homeopathic medicine for irregular periods with our guide on 5 common remedies. Learn how these natural treatments can help regulate menstrual cycles and improve overall menstrual health.
Visit Us: https://drdeepikashomeopathy.com/service/irregular-periods-treatment/
Nano-gold for Cancer Therapy chemistry investigatory project
chemistry investigatory project
The development of nanogold-based cancer therapy could revolutionize oncology by providing a more targeted, less invasive treatment option. This project contributes to the growing body of research aimed at harnessing nanotechnology for medical applications, paving the way for future clinical trials and potential commercial applications.
Cancer remains one of the leading causes of death worldwide, prompting the need for innovative treatment methods. Nanotechnology offers promising new approaches, including the use of gold nanoparticles (nanogold) for targeted cancer therapy. Nanogold particles possess unique physical and chemical properties that make them suitable for drug delivery, imaging, and photothermal therapy.
Travel Clinic Cardiff: Health Advice for International Travelers
Travel Clinic Cardiff offers comprehensive travel health services, including vaccinations, travel advice, and preventive care for international travelers. Our expert team ensures you are well-prepared and protected for your journey, providing personalized consultations tailored to your destination. Conveniently located in Cardiff, we help you travel with confidence and peace of mind. Visit us: www.nxhealthcare.co.uk
How to Control Your Asthma Tips by gokuldas hospital.
Respiratory issues like asthma are the most sensitive issue that is affecting millions worldwide. It hampers the daily activities leaving the body tired and breathless.
The key to a good grip on asthma is proper knowledge and management strategies. Understanding the patient-specific symptoms and carving out an effective treatment likewise is the best way to keep asthma under control.
NARCOTICS- POLICY AND PROCEDURES FOR ITS USE
This document outlines policies and procedures for handling narcotic and controlled drugs in NABH accredited hospitals.
Top Travel Vaccinations in Manchester
Travel vaccination in Manchester offers comprehensive immunization services for individuals planning international trips. Expert healthcare providers administer vaccines tailored to your destination, ensuring you stay protected against various diseases. Conveniently located clinics and flexible appointment options make it easy to get the necessary shots before your journey. Stay healthy and travel with confidence by getting vaccinated in Manchester. Visit us: www.nxhealthcare.co.uk
Ageing, the Elderly, Gerontology and Public Health
Challenges associated with ageing from a public health perspective
Recently uploaded (20)
Medical Quiz ( Online Quiz for API Meet 2024 ).pdf
Medical Quiz ( Online Quiz for API Meet 2024 ).pdf
Demystifying Fallopian Tube Blockage- Grading the Differences and Implication...
Demystifying Fallopian Tube Blockage- Grading the Differences and Implication...
Helminthiasis or Worm infestation in Children for Nursing students
Helminthiasis or Worm infestation in Children for Nursing students
Pharmacology of 5-hydroxytryptamine and Antagonist
Pharmacology of 5-hydroxytryptamine and Antagonist
pharmacy exam preparation for undergradute students.pptx
pharmacy exam preparation for undergradute students.pptx
District Residency Programme (DRP) for PGs in India.pptx
District Residency Programme (DRP) for PGs in India.pptx
Tele Optometry (kunj'sppt) / Basics of tele optometry.
Tele Optometry (kunj'sppt) / Basics of tele optometry.
5 Effective Homeopathic Medicines for Irregular Periods
5 Effective Homeopathic Medicines for Irregular Periods
Nano-gold for Cancer Therapy chemistry investigatory project
Nano-gold for Cancer Therapy chemistry investigatory project
Travel Clinic Cardiff: Health Advice for International Travelers
Travel Clinic Cardiff: Health Advice for International Travelers
How to Control Your Asthma Tips by gokuldas hospital.
How to Control Your Asthma Tips by gokuldas hospital.
Ageing, the Elderly, Gerontology and Public Health
Ageing, the Elderly, Gerontology and Public Health
Water Processing Sanitation Log Template
- 1. Processing / Wash Up / Post-Harvest Sanitation Log Name of operation: Please see the food safety plan for overall information on process/packing line water control procedures. Date Cleaning List (check each) Date Treatment Cleaned Contact Water Wash Harvest Cooler Cleaned By Surface Holding Tanks Totes/Containers Shelves/Floor (name) Tanks Reviewed by: Title: Date:
- 2. Water Treatment Log Name of operation: Please see the food safety plan for overall information on process/packing line water control procedures. Date Water pH Level Type of Amount Added Type of Produce Initials Chemical Used Being Run Reviewed by: Title: Date: