The Process of Food Quality Inspection

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A brief guide to food inspection, covering topics such as setting out the quality criteria against which the food is to be assessed, establishing the sample rate required, the practicalities of carrying out the inspection and the equipment you are likely to need in order to collect the necessary quality data.

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Conducting regular quality assessments of food through the distribution chain are a vital part of the supply chain, and can provide essential quality data. Here we look at some of the starting criteria to ensure you get a good start to your inspection process.

Location of your Food Quality Inspection
Simply put, this needs to be the location in which you will have the greatest access to the largest volume of the product you wish to assess. This will usually include the following possibilities: Supplier premises, central distribution points or the final destination such as a shop or catering outlet. There are advantages to all of these locations, such as being able to open product packaging at a supplier premises, knowing that it can be repackaged if compliant, or having a wider range of product from different suppliers available at a central distribution point, or being able to determine the full impact of distribution on product quality when doing your quality inspection at the end of the distribution chain.

Setting out your Sample Rate for the Inspection
There are useful guides to sampling, including the ISO document 874, which is used for determining sample rates for single product consignments, and is the accepted guide for those organisations conducting a quality inspection for loss assessment purposes when food has been damaged in transit.

If an official sampling guide is not suitable for your inspection for any purpose, we would always recommend a scale of sample that is weighted to give importance to the most important product lines, either in terms of quantity or value. A sampling regime for quality inspections should be designed to have the maximum impact to the owner or purchaser of the product in terms of value, yield or money saved due to improvements in quality.

Determining the Criteria for your Quality Inspection
In theory, it is impossible to conduct a quality inspection of any sort without having an agreed document setting out the criteria against which the food product will be assessed. This will most commonly be a purchase specification agreed between the supplier and the buyer of the goods, indicating the technical requirements for the product. Most specifications will set out the quality systems under which the food should be produced, and some will also provide guideline nutritional information, however as these standards require either a site audit or laboratory analysis to determine compliance they will not form part of the quality inspection criteria. This will make use of the physical quality factors set out in the document, including some of the following elements:

Product Size / Weight
Pack / Box / Unit Weight
Dates and Labelling Compliance
Cutting / Preparation Standards
Freshness / Ripeness (for perishable food)
Presence of Foreign Objects / Pests
The absence of Rots / Mould / Breakdown
Integrity of Packaging / Vacuum Packing

There will of course then be very product specific criteria to be included, depending upon the food that is being assessed, such as the size requirement for mushrooms, the maximum amount of fat allowed on a Sirloin Steak, or the cutting size of baton carrots. When all of these factors have been set out, it is possible to commence with the quality inspection.

Equipment Used During the Quality Inspection
The first point to be made here is that this covers only equipment that is made to be mobile, and can either be carried around a production unit, warehouse or from one location to another. There is of course a wide range of larger equipment for quality testing of food products, but that will perhaps be an article for another day. The mobile inspector will need a kit that includes some or all of the following:

Scales - A model that can be calibrated for accuracy, and which should report in single grams or similar small gradient.
Camera - A picture tells a thousand words, and all data found during a quality inspection should be verified by evidence.
Calipers / Ruler / Tape - For measuring product length or thickness
Sizing Rings - For fresh products such as tomato or mushroom which have a size requirement in mm.
Penknife - For opening packaging or cutting product for internal examination
Temperature Probe - To determine both product and ambient temperature
Refractometer and Penetrometer - To measure sugar content and firmness of various fruits
Safety Gear - Either High Risk (Whites) or Hi Vis, depending upon the location. Hair nets, boots, hard hats, gloves
Pen and paper, or a mobile data entry device to record all findings

This is a good starting point to setting out your inspection process, but does not cover the actual inspection method which we will move onto in a later article, but feel free to visit us if you need more information at FSL Food Quality Assurance Inspections

The Power of a Sacred Kiss

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The decision to kiss for the first time is the most crucial in any love story. It changes the relationship of two people much more strongly than even the final surrender; because this kiss already has within it that surrender-Emil Ludwig.

The depth of a kiss can say so much. It can open up the gateways to personal transformation, it can awaken you to a state or sensation of life that you have dreamt of or even tasted in a distant past life. A kiss can cause dimensions to collide and chakras to blast open. In the same turn it can cause pain, emptiness, bitterness and even a feeling of loss or disgust.

In todays world we are either far to open and desensatized to sensual kissing or we are the reverse, closed,edgy, and frigid. Fearful of allowing anyone in. We see and experience a multitude of kisses in our day to day lives: the sweet compassionate kiss of a mother to her child, the warm friendship kiss that is part of an embrace between good friends or sisters, the respectful societal kiss during a wedding or function that is placed without feeling or emotion upon ones cheek by friend and foe. We most likely experience many of these ourselves, but for many kissing is related to our intimate relationships. Depending on what phase of the relationship we are in we experience kissing differently but we all long for that first kiss feeling.

Men and women alike long for the moment that they get to lock lips with the one they are enchanted with. Sometimes this first experience can be less then pleasurable, let alone sensual or sacred. Often, it comes with expectations of what will follow, it may be generated through a stimulant that only partially masks the nervousness, but one thing is for sure: each party is hungry to see if the other is a good kisser or not. It is a common belief that a kiss will tell you what kind of lover the other is. Many women depend on a kiss to send some sort of energetic communication to their soul and share if Hes the ONE. Often kissing is done without much feeling or connection to another being, it is an act that is similar to washing our hands even during love making. This happens because we have calloused our hearts and are fearful of opening them. We kiss in times like this only because we feel that it is part of the lustful act we have embarked on, but it only adds to the emptiness we feel when the moment has past and our lover is asleep or has left the love nest. In the end many find themselves longing for that full surrendering kiss that is sensual, open in love and wraps us in its bliss.

A majority of relationships experience passionate, sensual kissing in the courting phase and even the first few years or a marriage, but once children have been born, stress from home and work, illness, time crunches and chaos come about the passion leaves and so does the feeling in our own beings and these relationships. We find ourselves wanting what we once had but not knowing how to acquire it without finding it in a new affair. Often it comes to just that, an affair. Stimulating, awakening and making us feel alive once more. We are given hope as we lead two lives, one of boredom and bitterness and one of alive thrilling moments with a lover. However we have most likely sacrificed the sacredness and the fullfillment we long for. Short curcuiting our lives with only a fragment of bliss.

The power of a Sacred kiss is that it lingers with you for a life time. It never leaves you! Once shared you are entwined with your partner in the deepest most spiritual fashion. It makes a trans-formative impact on your cellular being, awakening your core essence and connecting you to the breathe of the universe itself. Each breath shared with your lovers mouth is a cosmic moment of Divine energy. Our saliva becomes a Sacred nector, our breathes become one as our souls communicate and make love. Heart chakras press together and the energy of the two dance in the joined aura fields. You could say that it is breath taking, because often it is. But the breath has not been taken at moments like these, it has been gifted from one soul to another. It carries with it our spirits essence.

When we can experience kissing as Sacred we can heighten every moment spent with our partner and see each second as Sacred and cherished. We can release them from expectations of roles and duties, we can open ourselves in love and union, we can fully taste the sweet nectar of our soul and humble ourselves to receive all we desire through sharing our inner light and love unconditionally. We can feel that we are Divine and we are the Creators of our universe.

Author's Bio: 

Kendal Williams is a Transformative Life Coah and tantric Practioner in Dallas Texas. She has creatively developed transformational programs that help her clients awaken to their true inner selves, regain their persoanl power and expand in unconditional love. View her website and services at www.tantrictransformation.com

The Popsicle - A Brief Overview

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The Popsicle, referring to a frozen treat made of ice and flavoring on a stick, is the common name in the United States and Canada. If you were in England or other British territories, you would ask for an Ice-lolly. In Australia, it is referred to the icy pole when ordered.

The first Popsicle was created in 1905 by accident. Frank Epperson, 11 years old at the time, left a glass of soda powder and water outside with a mixing stick in it. The temperature dropped over night and when Frank found his cup the stick was frozen in the drink. He then took it in the house and had hot water running over the sides of the cup.

The water loosened the frozen drink and Frank eat the frozen chunks. Even though many frozen juice bars were around at this time, the Popsicle was the first form of frozen products to be marketed to the public. Today the Popsicle sells millions of frozen treats yearly. The Popsicle was introduced to the public in 1922. Epperson got his idea patent as the Popsicle and it has been the name of many products ever since. Good Humor now owns the rights to the Popsicle and has made the Popsicle the big company that America knows it to be.

A variation of the Popsicle is the Fudgesicle. A Fudgesicle is just a chocolate ice cream formed on a stick. It melts in your mouth and it is one of the most popular types of Popsicles. A type of Fudgesicle is marketed by Popsicle and they are sold in stores all over the country. The nutrition facts of a Fudgesicle can be found on the box. They are relatively low in fat.

They are perfect for anyone who is watching their wait. You get to taste the creaminess of the ice cream and you get a taste of chocolate all rolled up in a sixty-calorie dessert. If you purchase Fudgesicles, they are even marketed as a kosher food.

Another Popsicle product that has been found to be successful is the Pudding Pop. It combines the goodness of pudding and ice cream. You get this rich ice cream pop that brings back all those memories of being a kid.

They come packaged with three flavors. You can decide between chocolate and vanilla, and if you cant decide which, go with the twist. The twist tastes like a soft serve cone from the local shop. Its creamy and filled with good chocolate. Its hard to eat just one, but with ninety calories a pop, it may not be a good idea to have seconds.

Say that you want the ice and the cream; a Popsicle and fudge pop. If thats the case, you may want to try the new Popsicle product known as the Firecracker: Banana and Double Fudge. The bottom of the pop is the banana Popsicle and the top gives you the enjoyment of a fudge pop. Its a great mix because many people love chocolate, frozen bananas. Thats exactly what it tastes like.

You get to indulge yourself with the chocolate and get that great burst of banana ice at the same time. For those who are on a diet, you can enjoy one or two of this Popsicles and be guilt free.

Rather you like the icy Popsicles or the creamy Fudgesicles you can always find the perfect something in your ice cream isle by looking for the Popsicle brand. They sell millions of Popsicles a year and they know exactly what to mix to give you the best-frozen dessert.

The Poetry And Music Connection

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Music and poetry are normally not mentioned in the same sentence, with the exception of hip hop. The similarities between music and poetry are far greater than observed by the general public and media.

Some of the similarities are:

Rhythm Expression Emotion

In Pakistan there is a very strong relationship between Music and poetry. Pakistan has a rich and diverse tradition of poetry that includes Urdu poetry, English poetry, Sindhi poetry, Pashto poetry, Punjabi poetry, Saraiki poetry, Baluchi poetry, and Kashmiri poetry. Sufi poetry has a strong tradition in Pakistan and the poetry of popular Sufi poets is often recited and sung. Pakistani music is represented by a wide variety of forms. It ranges from traditional styles such as Qawwali and Ghazal to more modern forms that fuse traditional Pakistani music with Western music. There are also the diverse traditions of folk music, as well as modern styles, with rock bands.

There is also a form of poetry which is made into music called lyrical poems. They are just that, musical lyrics. Sometimes they are used in songs, sometimes left as just words with a specific rhythm. They are what they are; lyrics express the thoughts and feelings of the author.

Although they are the only type directly related to melody, lyrical poetry is definitely not the only poetic form which can be made to song. A good example of this is rap. Rap is made up of rhythm, rhyme, sometimes alliteration and many other poetic attributes. It is most likened to poetry, yet is still music. In Pakistan singers of different bands make their own lyrics for their songs and normally these lyrics are very simple and according to the taste and comprehension of the young generation. That is why these songs are very famous among younger generation. While some of the singers also recite poems and lyrics of Great Poets. Music without words is poetry, just not in the generalized sense. Poetry is about flow, rhythm, meaning and expression. Instrumental music expresses flows and shows just as much emotion as music with words.

Some of the Famous composers and performers have elaborated connection between music and poetry in the history of Pakistan.

Roshan Ara Begum, Abida Parveen, Ahmed Rushdi, Amanat Ali Khan, Farida Khanum, Noor Jehan, Ghulam Ali, Iqbal Bano, Maaz Moeed , Malika Pukhraj, Munni Begum, Mehdi Hassan, Naheed akhtar, Nayyara Noor, Tahira Syed , Nusrat Fateh Ali Khan, Tina Sani, Sultan Bahu, Munshi Raziuddin, Nusrat Fateh Ali Khan, Sabri Brothers, Aziz Mian Qawwal, Ali Azmat, Rahat Fateh Ali Khan.

The Perfect SuperFood - A South American Grain for Health

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Was a staple of the ancient Incas, who called it "the mother grain". It remains an important staple in South America cuisine, as it contains more protein than most other grains. Its delicious flavor makes it a great alternative to rice or couscous as a side dish, and can also be added to vegetables and meat as a main dish.

Quinoa cooks to a light fluffy texture, with a bit of a crunch from the grain's external germ, making this a wonderfully unique grain. Truly versatile, it can be used in soups, salads, breads, puddings or as a breakfast cereal. Most Quinoa today is produced and exported directly from the Bolivia, the smallest in population of all the South American countries.

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! Quinoa's protein is high in lysine, methionine and cystine.

This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). Rich & Balanced Source of Nutrients Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins. Easy on the Stomach Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all its own.

Quick and Simple to Prepare A whole-grain dish of quinoa takes just 15 minutes. Versatile Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.

Perfect for Summertime Many people eat grains only during the colder months, but quinoa's lightness combined with its versatility in cold dishes like salads and desserts makes it an ideal source of good summertime nutrition.

Quinoa is 35 on the *Glycemic Index: A good source for people with wheat and gluten related food allergies as well as senior and diabetic diets. *(Taken from the Glycemic Index in the book Eat Yourself Slim' by Michel Montignac).

1. It's a VEGETARIAN solution, a balanced-amino-acid source of high quality protein.

2. It's a SENIOR solution, a high-iron food that raises the hematocrit, delivers more oxygen to the brain, fights senility.

3. It's a DIABETIC and Health Food solution, a very low-glycemic-index cereal type food. Great served with Fresh fruit and splenda and a little cinnamon as replacement to oatmeal.

4. It's a TASTE SOLUTION, quite delicious. It can be made into pilaf and cooked just like rice. In fact one way to add more flavor to the quinoa is to roast or toast the quinoa first in a fry pan with no oil and it makes it add a nut like taste to the grain itself.

The Perfect Sausage Recipe

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Well, stop looking, it does not exist. The good news is that you can make the perfect sausage yourself every time as long as you obey the basic rules of sausage making. There are millions of sausage recipes floating for free on the Internet and your own creation will be as good or better. How do you know which ones are good? Do you think the professional sausage makers have time to play with recipes on the Internet? Many of these recipes are compiled by people who make a living off the Internet and they are college students, housewives, journalists and others.

The easiest sausage to make is a fresh sausage which will be cooked on a frying pan, barbecued or grilled. Basically you are making a hamburger which will become a sausage once it is stuffed inside of the hog casing. Making smoked sausages requires more knowledge and here you have to observe your smoking and cooking temperatures. Fermented (air-dried) types are harder still and you have to worry about relative humidity.

1. First ask yourself what would you like to have inside of your sausage: pork, beef, chicken, garlic, oregano, paprika etc. If you make a sausage for yourself or your family you don't need any recipes; think of preparing a family meal that everybody will like.

2. Keep it simple. Meat has its own beautiful flavor so don't kill it with unnecessary spices. Many people add only salt when making a ham, saying that even pepper distorts the flavor. Polish Smoked Sausage is made of pork, salt, pepper and garlic (optional marjoram) yet most recipes include dozens of unnecessary ingredients and spices.

3. You can use any type of meat or meat combinations. Just remember that meats containing sinews, gristle and tendons will have to be ground twice with a small grinder plate otherwise they will get stuck in your teeth. For a home based sausage maker nothing beats pork butt; it has the right fat to lean meat proportion, it is inexpensive and its little bone is very easy to remove. A sausage needs about 30% fat so don't use only lean meats. Our commercially made fresh sausages contain up to 50% fat and our low calorie hot dogs can have up to 40% water and fat combined. Yes, we are paying dearly for water though it can not be seen. This magic is performed by a chemical called phosphate which traps and holds water inside.

4. Salt in most modern recipes remains at about 1.5% - 2%. Original sausages were made with preservation in mind and the salt content was higher, up to 3%. Air dried products like countryside ham contained even more salt which was needed to prevent the growth of bacteria. Anything over 3% will taste too salty. Weigh in your meat, multiply by 0.018 (1.8%) and you will get the perfect amount of salt (1.8%) that will be acceptable to everybody. Salt plays the most important role in your recipe as this is where you can ruin your sausage. Once it is too salty, the only remedy that remains is to soak it overnight in cold water (in a refrigerator).

5. Grinders. For thousands of years we have made sausages without grinders and certain classical sausages are still made by chopping meat with a knife (Polish Krakowska or Ham Sausage, Spanish Longaniza, Chorizo or Sobrasada). Don't pre-occupy yourself too much with grinder plates. 3/8" size will take care of most tasks, unless you want to make emulsified sausages like hot dogs or bologna which will require grinding meats at least twice through a 1/8" plate. Commercial processors use a meat cutter which is more effective.

6. Cold smoking was a method of meat drying for preservation and is seldom practiced today. Keep your hot smoke temperature at about 140 F (60 C) as you don't want to cook your meat. Remember that meats smoked at this temperature are not safe to eat and must be cooked.

7. Cook fresh sausages to 160 F (72 C) internal meat temperature. Smoked meats are normally cured with salt and sodium nitrite what provides additional safety and can be cooked to a slightly lower internal meat temperature of about 154 F - 160 F (68 - 72 C). They may may be poached in water at 176 F (80 C) or baked in an oven at the lowest temperature setting (below 190 F, 88 C) until desired internal meat temperature is obtained. Smoking or cooking sausages at too high temperatures will melt the fat inside, they will taste like bread crumbs and will be greasy on the outside. Remember, smoking meats is an art that is different from barbecuing or grilling.

Why Location Plans are considerable for new build projectsc

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Bought a plot of land and plan to construct a model new residence on the site? Before you go forward laying the foundations youll ought to get making plans approval and that might involve using Site Plans and Location Plans. Fail to submit the compatible magnificence of Location Plans and the duty will be dead within the water before it begins.
Location Plans are a a ought to-have requirement, you ought to submit them to making plans officials if in case you have any chance of getting the scheme proven. Buying Location Plans isnt arduous, a adequate range of facilities offer this facility online and so they deliver positively scaled plans with a view to utilize for any magnificence of growth works.
Why are Location Plans spectacular?
Planning officials wish to visual charm at Site Plans and Location Plans before they make a pick whether to approve making plans permission or now not. The Location Plans expose a proposed architecture within the surrounding context while the site plan gives more desirable detail of every body and each of the growth.
Planning officials can determine the position where you plan to construct using Locations Plans whether it really is elegant mostly on an Ordnance Survey map. Obviously the Location Plans should be bang up-to-date to give a genuine representation of what the land appears to be like like at that time, this would be essential if you need making plans permission to be licensed as soon as likely without any delays.
What scale should inevitably you use for Locations Plans?
Two option scales are used for Locations Plans more usally than now not 1:1250 is used for smaller projects and 1:2500 for greater construction sites. There are a monumental kind of knowledge that should inevitably be proven on the Location Plans to guide to them to as satisfactory as likely. The size of Locations Plans desires to be A4 and so they should inevitably in actual reality expose adjoining properties and roads surrounding the land. Site obstacles should inevitably be indicated on Locations Plans including any entry roads that might should be used to get to the land. Plus the applicant desires to reveal any other land they own that is adjacent to or on the point of the proposed assets.
Buy Location Plans through a credible friends of Site Plans and also you can apply for making plans permission for a model new-build task without any worries.