The Studies Done By Tucker Et Al - 1030 Words

The studies done by Tucker et al. (2012) and Brosey and March (2015) are very similar in nature. Olrich, Kalman and Nigolian (2012) was slightly different. All three studies lacked a random assignment of study participants. Tucker et al. identifies limitations such as lack of a control group or a random assignment, and suggests that the fall rates could have been influenced by the increased attention to falls due to another initiative rather than SNRI. Brosey and March also had a lack of a control group or a random assignment but failed to mention this in the limitations, and also suggested that the fall rates could have been influenced by an increased attention to falls prior to implementation. Olrich, Kalman and Nigolian did not complete a post-implementation evaluation and did not note this in the limitations. However, it was noted that a larger sample size was needed (Olrich, Kalman, Nigolian). Tucker et al. and Olrich, Kalman and Nigolian (2012) both noted that it would be beneficial to have a unit champion and additional staff training. Olrich, Kalman and Nigolian noted that there were nurses that floated to the floor that were not trained in the hourly rounding process, while Tucker et al. had nurses who were questioning why the project was implemented. This could explain why some of the nursing staff felt that the study was introduced as a punitive measure. Tucker et al. also identified that providing a clear purpose for the research study may have led to aShow MoreRelatedOverview Of Structured Nursing Round Interventions908 Words   |  4 PagesOrthopedic Units,† and it was written by Tucker S.J., Bieber P.L., Attlesey-Pries J.M., Olson M.E., Dierkhising R.A., 2012. The article began with an abstract that was accurate, concise, and easily comprehensible. The abstract of this article summarized the purpose, aim, method, result, and conclusion of the study. The st udy was conducted on a two-29 beds post-operative orthopedic unit in a large academic medical center in the Midwest of united states. The study was designed to be implemented at three-pointRead MoreThe Logistic Regression Model Was Used For Determine Fall Rates During A Hospitalization Essay752 Words   |  4 Pagesthe implementation (p=0.32) and fall risk average (p=.51) (Tucker, et al., 2012). To determine the fall rate per 1,000 hospital days the poisson regression model was used. The p value in all variables was greater than 0.05, during the SNRI implementation vs. the baseline (p=0.07), the SNRI post-implementation vs. the baseline (p=.51) and the SNRI post-implementation vs. the implementation (p=0.19) and fall risk average (p=.53) (Tucker, et al., 2012). Based on the results of the statistical analysisRead MoreDrug and alcohol violations on college campuses1285 Words   |  6 Pagesavailability of drugs, emotional reasons, athletic involvement, and the Greek system (Brousseau Baron, 2008). College students use drugs (including alcohol) for different reasons. A study was done on students at Seattle University to determine drug exposures. There were a total of 218 students that participated in the study with a survey of 21 questions. In the survey, it asked if the students has ever drink or do drugs at Seattle University at different time points and one of the final question wasRead MoreThe Effect Of High Skin Temperature On An Individual s Performance805 Words   |  4 Pagesthis. The experiment conducted by Hettinga et al discusses the idea that an individuals output can be influenced by hot temperatures leading to fatigue and exhaustion. This experiment also explored the idea that an individuals increase in skin blood flow could also explain individuals decrease in their performance [2]. Many others have explored this idea in cycling and the effects that cycling intensity can have on an individual’s performance. One study described and explored the idea that high skinRead MorePlasma Spray Coatinging Case Study913 Words   |  4 PagesïÆ'Ëœ Distances between nozzle of the plasma spray gun and surface has to 100mm to 150mm. G. The importance of the study By the end of the proposed project work we can achieve the market demand for the cheap and efficient feedstock material for plasma spray coating. Because fly-ash mechanical properties will boost both mechanical and thermal substrate properties. And also improve the durability of the metallic substrate due to improved wear resistances of the substrate. Cost of the feedstock materialRead MoreCanine Assisted Therapy And Mental Health1539 Words   |  7 Pagespsychosis’, when an individual cannot distinguish between reality and their imagination (DSM, 2013). Wahashi et al. (2007) suggest that patients with schizophrenia often have difficulty in coping with everyday stressors and suffer emotional withdrawal and poor social functioning this can be particularly pronounced in patients living in an institutionalised setting (Wahashi et al. 2007). Kovà ¡cs et al. (2004) suggest the use of C.A.T within this patient group is varied. They explored the particular problemsRead MoreEducation Is Not Recognized As A Professional Discipline Or Field Of Study1568 Words   |  7 PagesInitially, education was not recognized as a professional discipline or field of study. Teachers were considered community servants instead of professional educators. Local government officials and members of the clergy were responsible for hiring teachers and making judgments about their teaching abilities. It was believed that clergymen were the best choices for this role due to their extensive levels of education and their alleged ability to guide religious instruction in schools (Tracy, 1995)Read MoreReflection on How to Make the Most of Working in Collaboration with Others972 Words   |  4 Pageswork experience. Gibbs’ reflection model is the most common one which widespread in many areas. This work is going to use his model as follow: Description In Semester one, each week, I was responsible for applying the theories, frameworks, and case studies into my portfolio work. We discussed what learning troubles we had experienced. However, I have little chance to present my ideas because I had not prepared well and I could not have range of knowledge of the relevant subjects. In Semester two, IRead MoreHistory Of Teacher Observation And Evaluation1574 Words   |  7 PagesHistory of Teacher Observation and Evaluation Initially, education was not recognized as a professional discipline or field of study. Teachers were considered community servants instead of professional educators. Local government officials and members of the clergy were responsible for hiring teachers and making judgments about their teaching abilities. It was believed that clergymen were the best choices for this role due to their extensive levels of education and their alleged ability to guideRead MoreOnline Courses A Better Way Of Learning Than A Traditional On Campus1638 Words   |  7 Pagesquickly taking over on-campus courses. Students are realizing that online learning is more beneficial to them. The interactions between online courses and on-campus courses are obviously different. In an online setting, class discussions are going to be done by using a keyboard; while meeting face-to-face, students must speak out loud. Three out of four individuals have a fear of public speaking. Even if it is a small class, students fear having to talk in front of others. Being able to express their opinions

Family tradition free essay sample

We live in an age in which it is hard to spend time together as a family. Many families today wonder if having quality time together is a thing of the past. We are inordinately busy, for one thing, whether household breadwinners or college students. Also, the definition of family has changed. Some people choose to live their lives alone, but may still be close enough to some friends to consider them family. Just as each family has a kind of world in which reign norms, traditions and spiritual values, I have a special momentous event: the celebration of the Christmas in my parents’ house. Christmas Eve is a quiet day compared to rest of the season. We have finished the shopping, wrapping, decorating, and baking. The house is a festive sight! We always spend a few hours every Christmas Eve, on our way home from church, driving around and gazing at our neighbors’ holiday displays, their lights like distant stars in the dark night. We will write a custom essay sample on Family tradition or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page My favorite visit is to a neighborhood not too far from my house where every house puts out luminaries and nothing else. It is an amazing view. After Christmas has arrived, the gifts are neatly stashed under the tree and goose is basting in the oven. Our home is aglow with excitement. The house quickly fills with family members coming for the festivities. I have many brothers and sisters and have been convinced over the years that the first activity on the day’s agenda should be exchanging gifts. It is the moment they have been waiting for. The younger ones are bouncing off the walls with excitement and anticipation. Their eyes are as wide as saucers at the sight of their bounty. To see the looks on their faces means the world to me. There is no feeling better than seeing children’s eyes light up with excitement, their voices ringing with laughter and dreams are realized. We dive into the presents with wrapping paper, bows and fancy ribbons flying everywhere in an unheeded mess. Time and traditions change somewhat from year to year but the elated looks on faces stay the same, they are passed down from generation to generation. Finally, after the first star has appeared in the frosty sky, we descend on the dining room and gather around the table for a scrumptious Christmas feast. From year to year, there are few surprises in our traditional holiday menu. The most important ingredient is a special porridge called kutya. It is made of wheatberries or other grains which symbolize hope and immortality, and honey and poppy seeds which ensure happiness, success, and untroubled rest. There are always baked goose with apples, mushroom soup, Lenten bread, grated garlic, bowl of honey, fresh apricots, oranges, figs, boiled new potatoes with chopped parsley and margarine. It is a feast as appealing to the eye as it is to the pallet. The tantalizing smell, a combination of the cranberries, apples, hot baked breads, sweet pies, goose, pork, gingerbread, makes you eager to devour whatever is set before you. It makes your mouth water. It is the wonderful smell of Christmas! Of all the traditions my family celebrates, the gathering together of relatives is the most important to me. It is a time to share with everyone that is special to me. Knowing that each one will support the others whenever they are needed is an outpouring of love. As the family gets larger and some move away, it seems that it is more difficult to get together but each one realizes the importance of Christmas and the family bond. The true meaning of Christmas is love and family. In the end, love is the greatest tradition of all!

Title Of Paper Geography Report- Car Tarriff Cuts In South Australia

Title of Paper : Geography report- Car Tarriff Cuts In South Australia Grade Received on Report : B Most teenagers these days think sport shoes like "Nike" Or "Reebok" are too expensive. Parents also think cars cost too much. The Federal Government is about to consider slashing a special charge known as a tariff. The tariff puts a percentage on products like shoes and cars that come from overseas. Most people will agree with the government to slash this special charge because cars and stuff from overseas will be cheaper but actually this issue is stirring up a serious debate. This essay will explain the decisions that have been taken recently concerning the future of car tariffs in Australia and the effects on these decisions have upon existing patterns of employment and population within Australia. Car industry workers have been against tariff cuts, to save their factories and thousands of their jobs. A major report recommended the cuts go ahead, to make cars in Australia cheaper. The Prime Minister, John Howard had to steer a course through all the arguments to make his decision, one not everyone was happy with. According to the Australian Newspaper on June 5th, The Howard Government has decided to cut car tariffs from 15% in 2000 to 10% by 2005 after a struggle between its top economic ministers over calls for an effective tariff freeze. The outcome, which has yet to go to Cabinet, represents a victory for the Treasurer (Peter Costello) and a defeat for Mr Moore. Car tariffs are scheduled to drop from 221% to 15% in three steps of 2.5% by the year, 2000. The meetings yesterday rejected a proposal put forward by Mr Moore on June 2nd that recommended that the period for reaching the 15% target should be extended five years from 2000 to 2005. To summarise, The Cabinet has decided to accept the basic elements of a fall back option also raised by the Industry Minister on June 2nd. This proposed that the current arrangements for cutting tariffs to 15% in 2000 should be maintained, with additional reductions of 1% each year then applying through to 2005. Unions that represent thousands of Australian workers, and the Victorian and South Australian Governments, are fighting to keep tariffs on cars. They're worried that people will buy more imported cars if they become cheaper, and that companies making Australian ones might go out of business. The effect is that unemployment on local manufacturing of cars will continue to rise in Australia. Therefore the decrease in employment in manufacturing (cars) will tend to reduce the metropolitan concentration of employment and population. To conclude, the tariff percentage will officially fall as the years progress meaning local car manufacturers will soon be out of business because of the increasing competition from newly industrialising countries such as Taiwan, Korea, Malaysia and Indonesia. This will lead to the reduction of the metropolitan concentration of employment and population in Australia.

Youdao - An excellent free online Chinese dictionary

Youdao - An excellent free online Chinese dictionary As a learner of Mandarin Chinese, its sometimes frustrating that there seem to be no good dictionaries around. When compared with other major languages (especially English), dictionaries in Chinese are often very hard to read and often lack information we expect to be there, such as indications of how a word is used and example sentences. One excellent exception: Youdao.com. æÅ"‰é â€œ (Youdao.com) To use this dictionary, go to the main page and click the drop-down menu in the leftmost part of the search field where it says ç ½â€˜Ã© ¡ µ (wÇŽngyà ¨) websites and select è ¯ Ã¥â€¦ ¸ (cà ­diÇŽn) dictionary instead. You can also go directly to the dictionary via dict.youdao.com. Once there, just search for words in English or Chinese. If you input only Pinyin, it will still try to guess the word in Chinese.. Once you have found the word youre looking for, you have three options (tabs) to choose from: ç ½â€˜Ã§ »Å"释ä ¹â€° (wÇŽnglà ¹ shà ¬yà ¬) internet explanation - Here you can choose between many suggested translations and see how they are defined elsewhere on the internet. The explanations are mostly in Chinese, so if you feel that this is too hard, just look for English words.ä ¸â€œÃ¤ ¸Å¡Ã©â€¡Å Ã¤ ¹â€° (zhuÄ nyà ¨ shà ¬yà ¬) professional explanation - This doesnt mean that the definitions are professional, but that they refer to specialized language for a certain area of study or expertise. For instance, you can show answers related to engineering, medicine, psychology, linguistics and so on. Great for translation work!æ ±â€°Ã¨ ¯ ­Ã¨ ¯ Ã¥â€¦ ¸ (hnyÇ” cà ­diÇŽn) Chinese dictionary - Sometimes, English explanations just arent enough and you need to go to a Chinese-Chinese dictionary. As explained earlier, this can be very daunting for students and you might be better of asking someone for help. The fact that this option is here makes the dictionary much more useful for advanced students, though. Below the explanations, you will find definitions of the word, often from 21ä ¸â€"ç º ªÃ¥ ¤ §Ã¨â€¹ ±Ã¦ ±â€°Ã¨ ¯ Ã¥â€¦ ¸ (21shà ¬jà ¬ d yÄ «nghn cà ­diÇŽn) The 21st Century Unabridged English-Chinese Dictionary. There are also translations of phrases in which the keyword appears, another feature that many dictionaries lack. Next, you can either display è ¯ Ã§ »â€žÃ§Å¸ ­Ã¨ ¯ ­ (cà ­zÇ” dunyÇ”) compounds and phrases or Ã¥ Å'è ¿â€˜Ã¤ ¹â€°Ã¨ ¯  (tà ³ngjà ¬nyà ¬cà ­) synonyms and near-synonyms. Bilingual Example Sentences Last but certainly not least, there is a section called Ã¥ Å'è ¯ ­Ã¤ ¾â€¹Ã¥  ¥ (shuÄ ngyÇ” là ¬jà ¹) bilingual example sentences. As the name implies, you can find numerous sentences in both Chinese and English, which is by far the best way to quickly figure out how a word is used in Chinese (going on basic definitions often wont work). Note that it only displays the first three sentences by default, click æ› ´Ã¥ ¤Å¡Ã¥ Å'è ¯ ­Ã¤ ¾â€¹Ã¥  ¥ (gà ¨ngduÃ…  shuÄ ngyÇ” là ¬jà ¹) more bilingual example sentences to see the rest.

Corona in the Global Beer Industry Case Study Example | Topics and Well Written Essays - 500 words

Corona in the Global Beer Industry - Case Study Example According to the research findings, it can, therefore, be said that the key success factors for firms in the global beer industry include good distribution strategy as well as a good marketing strategy. Since a beer is not consumed because of its taste, crafting a solid marketing strategy that would focus more on the consumers as to the image of the beer, creates a demand for it and strengthens the brand. Then companies have good distribution systems in order to make the beers available to consumers. The strategic group map of the global beer industry with dimensions such as beer quality and market volume, Grupo Modelo would be on the lower right side, Heineken at the upper right side, with the rest of the industry at the middle. Grupo Modelo is positioned in the industry with its escape positioning. This has given the company an edge over its rivals in the US market. However, in the global market, its positioning is quite shaky as this image is not embodied in the global brand as a global strategy. In terms of local operations, Grupo Modelo fares better than FEMSA as apparent in its market share. Internationally, FEMSA does not fare as good as Grupo Modelo as FEMSA has failed on its international venture. In comparing the positioning of Grupo Modelo to Heineken, Grupo Modelo has a positioning that targets a wider market, as it is based on the image that is associated with it, in contrast to Heinekens premium claims which is more based on taste. Because taste is not the most important attributes that beer and non-beer drinkers put a premium on, Grupo Modelos positioning is on a stronger ground.

Analysis of Campbell v Mirror Group Newspapers judgment Essay

Analysis of Campbell v Mirror Group Newspapers judgment - Essay Example In the final judgment the House of Lords noted the words of Lord Wolf in A v B and C when he said, ‘for our part we would observe that the fact that an individual has achieved prominence on the public stage does not mean that his private life can be laid bare by the media. We do not see why it should necessarily be in the public interest that an individual who has been adopted as a role model, without seeking this distinction, should be demonstrated to have feet of clay.’1 The facts of the case are necessary for an appreciable understanding of this pronouncement. Following the publication of articles with accompanying photographs showcasing model Naomi Campbell’s therapy and attendance at Narcotic’s Anonymous meetings, Campbell filed a complaint in the High Court for damages for invasion of privacy. The High Court found in her favor. On appeal to the Court of Appeal the High Court’s judgment was reversed and the Court of Appeal found that on the facts, ‘that since Ms Campbell had courted publicity and gone out of her way to promote a drug-free media image, the Mirror was entitled to put the record straight, irrespective of the methods it used to uncover the story. The Appeal Court judges decided that "therapy" did not qualify for legal protection in the same way as treatment by a doctor, and that publication of the details of Ms Campbells therapy was necessary to lend the story credibility.’2 On appeal to the House of Lords, the Court of Appeal’s findings were rejected and the High Court’s ruling was upheld. The House substantiated its findings by striking a balance between privacy and freedom of expression as contained in Articles 8 and 10 of the European Convention on Human Rights. 3 Lord Hope, in delivering his opinion for the House of Lords said of the Court of Appeal’s findings, ‘they

Basic hygiene practices for food preparation and cooking Essay Example for Free

Basic hygiene practices for food preparation and cooking Essay Every day people get ill from the food they eat. Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. Food poisoning can sometimes lead to gastroenteritis (inflammation of the stomach and bowel), or more serious health problems such as blood poisoning (septicaemia) and kidney failure. Anyone can get food poisoning but some people, including babies, children and older people, are more likely to have serious symptoms. This is why this is vital as in the Seaview nursing home the residents are frail older people and several also are in poor general health. They are many basic hygiene practices for food preparation and cooking. This includes: Surfaces Equipment Sell by dates Food Cooking storing Surfaces Food poisoning affects thousands of people every year and many of these cases go unreported. The exact numbers of cases of food related illness that occur each year are unknown. This is because many people do not seek the help of their doctor when their doctor when they develop symptoms. Food poisoning can be extremely dangerously especially for the very young, older service users and those who are ill or infirm. It is therefore important that care workers actions do not increase this problem. To prevent contamination of food it is necessary to follow recognised hygiene procedures to make sure that risks are kept to a minimum. Cleaning and disinfection chemicals are available to maintain the correct standards of cleanliness. Usually these chemicals are added to water to make a cleaning solution. Some come ready to use in spray or aerosol bottles for convenience. Substances used for cleaning food preparation areas fall into three categories: Detergents – are chemicals that will dissolve grease and assist the removal of food debris and dirt. Detergents do not kill bacteria. Disinfectants – are chemicals designed to destroy bacteria and reduce them to a safe level. However disinfectants are not effective at removing grease and dirt’s. Disinfectants have a very strong smell and have the potential to taints foods and if in contact with surfaces that food is prepared on extra care should be taken in rinsing with hot (above 82C) water. Sanitizers– are a combination of both detergents and disinfectants and are designed to kill bacteria and remove dirt and grease at the same time. image00.pngimage00.png Disinfection can also be carried effectively using heat i.e. using hot water (above 82C). Chemicals can be used in addition to this process however are less effective where hot water is not available or a preliminary clean had not been carried out. The combination of the above chemicals and very hot water provide an effective way of keeping surfaces clean. Any work surfaces that is used for food preparation must be strong, durable, easily cleaned, resistance to stain or to absorbing liquids and not easily damaged. In professional food areas stainless steel tables are used for food preparation activities. They are usually on wheels which have brakes so that they can be moved easily which allows for ease of cleaning. It is vital that work surfaces are kept clean and bacteria free. The clean as you go method should be used. This means that all equipment and surfaces should be cleaned as soon as they have been used. This describes cleaning that is carried out as soon as the mess is created, the aim of this is to prevent cross contamination and to keep work areas clean and tidy. Examples of this might be Washing and sanitising of a chopping board straight after use and Cleaning up a floor spillage immediately after it has happened. Any spills should also be mopped up immediately they occur. Work surfaces should be left clean and clear when work has finished. The 5 stages of cleaning work are: Remove food particles and spillages using a suitable damp cloth Use a hot water and detergent solution to remove any grease and debris Rinse thoroughly with very hot water (82C) Use a suitable disinfectant to reduce bacteria to a safe level Final rinse with hot water and dry using paper towels (or allow to air dry) Equipment Only clean equipment if you have been trained to do so. This is especially important where the equipment has sharp cutting surfaces and or moving parts that are run by electricity. Care should be also taken with equipment that is hot or generates a lot of heat, for example cookers and deep fat fryers When training has been done some basic steps should be followed when cleaning equipment. The basic steps are: Disconnect the equipment from the power source Take extra care when removing any blades Remove all waste food Thoroughly wash and sanitize all parts Reassemble the equipment taking care to fit all components correctly in case they fly off during use Sanitize again those parts that will come into contact with food Ensure that all safety guards are refitted correctly. All other small items of equipment like pots, pans, cutlery, plates and glassware can be cleaned in the usual way. This may either be in a dishwasher or by hand using detergent and hot water. Sell by dates Perishable is foods that are likely to go off quickly. They normally have a sell by and use by date on them. Selling food after its sell by date is an offence. The food can be used up to and including the use by date. For an example a carton of milk may have a sell by date till the 14th march and the use by date may be the 16th march. The milk can be used on the 16th and before but not after. Most other foods have a best before day; this indicates the month up to which it will be in its best condition for eating. Some foods don’t have to require a date for example fresh fruits vegetable’s and meat from the butcher. Food It is vital that certain precautions are taken when providing food for service users. Washing of the hands is vital so hands must be washed: Before entering a food area After using the lavatory Between handling different types of food such as raw meat an cooked Before and after touching foods After coughing into the hands or using a handkerchief After touching face and hair After carrying out cleaning or handling rubbish It is essential that this is done because many bacteria live on the surface of the skin. Many of these are harmless however some can cause illness. Bacteria can be acquired from other sources and can contaminate food. Handling raw mean and poultry and then handling cooked meat is very dangerous unless hands are thoroughly washed in between. Touching the nose or coughing and sneezing over food or preparation areas should be avoided. This is because personal cleanliness is essential or bacteria will be transferred to the food. Also avoid touching the food with hands and glove wearing or using of the tong when possible is a good thing to do. This is because the less hands are in direct contact with food, the less chance there is of contamination. Touching dishes or cutlery that is to come into contact with food should also be avoided. This is because this cuts down the transfer of bacteria. Keeping the hair covered with either a hat or net and not combing hair in the food area should also be done as hair and scalp can carry bacteria that can fall into the food. Also keeping cuts and grazes covered with brightly coloured dressing as wounds are infected with bacteria and if the dressing comes off it can be easily found. Not smoking in the food areas is vital as it is against the law and can contaminate food. Also when ill food handling should not be done. This is vital because a person who is ill can infect food. Another thing that should be done is wearing clean protective clothing as there are fewer bacteria on clean clothes. Cooking Heat kills bacteria and this is why food must be cooked thoroughly. Cooking food at temperatures over 70Â °C will kill off any bacteria. If food isnt cooked at a high enough temperature, bacteria can still survive. Take special care that you cook meat all the way through. Unless you’re cooking steak or lamb and beef joints rare, it shouldn’t be pink in the middle. Use a clean skewer to pierce the meat. If it’s cooked properly, the juices will run clear. If you’re cooking meat so it’s rare, make sure that it’s properly sealed (browned) on the outside. Large pieces of meat take longer to heat up to the centre. The need for sufficiently high temperatures reaching the centre is very important. Always re-heat pre-cooked food thoroughly and only do so once. When cooking food in the microwave, stir it well from time to time to ensure that it’s evenly cooked all the way through. It is bad practice to mix previously cooked food with newly cooked food. Topping up soup lowers the temperature and increases the risk of bacteria growing. It is much safer to make up food in smaller quantises as and when it is needed. Eggs can carry salmonella, so to safeguard service users, eggs should be cooked for around seven minutes at 70ËšC. High risks foods such as eggs and chicken that are eaten immediately after cooking are safe providing the temperature is high enough. If there is going to be a gap in time between the foods being cooked and being eaten, it must be kept hot. Equipment should be used to hold the food at a temperature of 63ËšC or above. This is could be a heated tray, trolley or service counter. When using this type of equipment; heat the equipment to at least 63ËšC before loading the food, ensure the food is already fully cooked and at a minimum temperature of 63ËšC and never use the equipment to heat up cold or partially heated food. Reheating food can increase the risk of food poisoning. Some food handlers often make the mistake of thinking that because food has already been cooked it is free of bacteria. They believe that is only needs warming up. If it happens, bacteria had ideal conditions for growth for example food, warmth and liquid. Guidelines for food that needs reheating is as follows: Don’t get the food out of the refrigerator too soon and leave it lying it around Handle as little as possible and keep it covered Divide larger items into smaller portions where possible Heat the food to at least 70ËšC as its core Serve quickly following reheating Never reheat cooked food more than once If reheating ready-made meals from a shop, follow the manufactures instructions in addition to the above advice. Storing If you don’t follow the storage guidelines that come with your food, you could be letting yourself in for real problems. Storing food in the wrong place or at the wrong temperature can lead to the growth of bacteria. This means that even one piece of food left out for a couple of hours can contain millions of bacteria as bacteria flourish at body temperature which is 37ËšC. The reason foods are stored in a refrigerator is because bacteria and viruses can’t multiply below 6ËšC. The correct temperature for a refrigerator is between zero and 5ËšC. Chilled foods should be put away quickly but don’t overcrowd the refrigerator as it raises the temperature. With cooked food, let steam evaporate first before covering and placing in the refrigerator. Always keep the refrigerator clean by washing the inside surfaces with warm soapy water. Never thaw then refreeze food. To slowly defrost, take the dish out of the freezer and leave it in the refrigerator overnight rather than on the counter top. Place meats on a plate on the bottom shelf. When defrosting with the microwave, cook the dish immediately. Never freeze food that has gone beyond its use by date and remove old food regularly. Keeping the refrigerator at the right temperature helps prevent bacteria from multiplying. The correct temperature for a refrigerator is below 5ËšC and a freezer and should kept at minus 18ËšC. Check both the refrigerator and freezer regularly with a reliable thermometer. To maintain a constant temperature, keep the door shut whenever possible. When storing food in a fridge: Don’t allow the juice from the raw meat, fish and poultry to spill or drip onto any other foods. Put fruit and vegetable’s items into the salad drawer Keep milk and fruit juices on the bottom rack in the door Place dairy products , dressings, spreads, sauces, cream and convince foods on the centre and top shelves Store raw meat, fish and poultry on the bottom shelf of the refrigerator. this prevents cross contamination as the blood as the other liquids from the meat and fish cannot drip down onto other foods Cooked foods should be kept on the top shelves of the refrigerator Mayonnaise and ketchup should be kept in the refrigerator after opening Never place food in an open tin in the refrigerator. Use secure containers instead and throw the food out after two or three days Keep seafood either in the refrigerator or in the freezer until you are ready to prepare it Cross contamination occurs when food is put in contact with other contaminated foods. An example of this could be the blood from a piece of chicken dripping onto a plate of cooked food. Cross contamination means that the bacteria or other pathogens have been transferred from an infected food item. They either become infected or contaminated. If food looks or smells in any way, throw it out. A sure sign of spoilage is mould. Most mouldy foods should be binned along with leaking cartons and food which has gone past its use by date. Most frozen foods should be thrown out after three to six month’s. When storing food in the freezer, remove it from the wrapping and place it in a labelled and dated freezer bag. Remember to expel all the air from the bag before sealing it. If a power cut has occurred then foods that have started to defrost should be thrown out. If the power comes back on and if there is any doubt about which foods have defrosted and refrozen, the food should be thrown away. Food that does not need keeping cold should be kept in a sealed container in a cool dry cupboard or larder. It should never be stored on the floor. Vegetables can normally be kept in a cool, dry place in loose bags or racks but not in plastic bags. This makes them sweat and rot quicker.