Evolution of ERP system

The rapid changes in speed and power of computing hardware, introduction of sophisticated software in Accounting and Finance, growth of businesses in size and complexity are some of the factors that led to evolution of ERP System.Advertising We will write a custom essay sample on Evolution of ERP system specifically for you for only $16.05 $11/page Learn More These factors can be grouped into growth of information and communication technology (ICT) and development of business enterprises. These developments and growth require a system that can provide efficient flow of data in the business and communication environment. This helps in different fields such as accounting, human resource, procurement, inventory management and decision making procedure. For a business organization to compete effectively with other businesses they need an efficient information system which provides better logistics at a reduced cost. The ERP system was introduced into the mar ket in the late 1980’s and early 1990’s based on the weaknesses of MRPII such as lack of focus in manufacturing, poor budgetary and many others. The need to introduce new techniques which would integrate transactions of an organization led to the development of ERP system. The ERP system is widely used in large business organizations but lately the vendors of the system are repackaging it for small and medium enterprises (Pandit n.d). Definition of Legacy Systems A legacy system is an old or outdated computer system which is used in business organization even with the introduction of modern systems. The system uses old programs, software and hardware which are no longer available in the market. The legacy systems are usually used because they hold data that cannot be changed to new formats, the application programs cannot be upgraded and because the company may have spent a lot of money and time installing it. However, the available new softwares are designed to import data from the legacy systems.Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Most business organizations continue using legacy systems to avoid the expense of installing a new system, the risk of losing data and to avoid interruption of normal flow of work in the organization. Some people believe that the legacy systems are important because they have been tried and have worked for them. Many old organizations rely on legacy systems that were used by their predecessors. MRP System The systems used in the 1960’s were based on inventory control packages; they used programming languages such as COBOL and ALGOL which are no longer used today. Material requirements planning system (MRP) was developed in 1970’s it focused on order launching, product scheduling and interacting with the master planning schedule to produce practical plans. MRP II System Manufacturing resource plannin g (MRP II) was introduced in 1980’s. This system improved the MRP system by adding other departments besides manufacturing such as engineering, accounting, human resource and finance among others into the planning schedule. The main focus of MRP II was on integrated financial planning, making the manufacturing planning schedule a decision variable and creating capacity resource planning. The software emphasized on optimizing by synchronizing the materials with production requirement (Shehab, Sharp Spedding 2006). Definition and Structure of ERP System Enterprise Resource Planning (ERP) is a computer system that incorporates all procedures and information of an organization into one system. The ERP system integrates all the aspects of a business organization such as marketing, engineering, manufacturing and sales among others into a common system for all. The system is used to manage business resources both internal and external resources. The software used assists business m anagers in performing activities such as inventory, order launching and tracking, maintaining financial and human resource systems. ERP software integrates all facets of an operation, including development, manufacturing, sales and marketing. The software used in ERP system assists in the flow of information between the internal and external processes of the supply chain(Klaus, Roseman Gable 2000).Advertising We will write a custom essay sample on Evolution of ERP system specifically for you for only $16.05 $11/page Learn More Structure of ERP System The ERP system is based on the concept of integrating all aspects of an organization while the traditional programs separated them. The ERP system manipulates and organizes data just like any other application but the results are integrated to achieve quick and accurate information for different departments. The results can also be viewed by several users at the same time from different locations (Altekar 2 004). For a system to generate information in this manner it should be flexible so that it can react to the varying needs of an organization. ERP uses a centralized server which serves clients in several locations. The system has to have independent units that can be combined with others or interchanged (modules). Information should be freely shared and transferred in a centralized manner through a single database. The modules of ERP system include engineering data control, sales, purchase and inventory, MRP, resource flow management and works documentation among others. The system should be comprehensive and be able to support a variety of functions of the organization. The system should be able to function beyond the boundaries of the organization i.e. it should web-enabled. The ERP system’s operating system is mainly UNIX, Windows NT and Linux (Boykin 2001). Major stages in the Evolution Process ERP system has evolved in several stages for more than 40 years. The rapid gro wth of business organizations and the continuous improvement in CIT has caused the system to be quickly developed. In the early days organization used applications such as Economic Order Quantity. They developed this application to the widely used Inventory Control packages (IC). In the 1970’s, Material Requirements Planning (MRP) was introduced. MRP was a good tool for management of inventory because it reduced inventory production; it improved coordination, improved customer service and avoided delays. However, the system was cumbersome, time consuming and did not take into account other organization resources (Filinovich nd).Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The need to integrate financial resources with manufacturing activities resulted in the evolution of MRP II. The system was capable of planning all the organization’s resources. Its main purpose was to integrate functions such as production, marketing, finance with human resource, purchasing and inventory into the planning process. As a result of the weaknesses of MRP II such as focusing on planning and scheduling of internal resources, the ERP System was developed in the late 80’s and early 90’s (Sudalaimuthu Vadiyu ). The ERP system which focuses on integration of internal and external resources was introduced, and it included functions such as order management, quality control, asset management and human resource management among others. Further development of ERP system has included functions such as supply chain management, sales and e-commerce. The ERP system has been termed as a ‘Do-it-all’ system because it integrates the entire organizatio nal functions in one system (Davenport 1999). Main Features of Present day ERP Systems The ERP packages vendors offer almost similar packages to the market. However, the basic feature of an ERP system such as BI, CRM and SCM are included. One should opt for a package that is easy to use for all levels of work in an organization. Business Intelligence (BI) is a new component of ERP System. It assists users to share and analyze data collected in the system. This feature helps in report making which assist decision makers and improve performance. Another feature of ERP system is the Customer Relationship Management (CRM), it helps improve customer service organizing the needs of customers, responding to customer orders and creating marketing campaigns (Rashid, Hossain Patrick 2002). Financial Management (FM) is most used tool in ERP. It includes general ledger, accounts payable and receivable, fixed asset management and billing. The FM should be able to support several currencies such as US dollar, Euro, SA Rand and many others. Human Capital Management (HCM) deals with human resource management matters such as payroll, time and labor tracking, performance management and many others. Operations is another feature of ERP which helps to simplify manufacturing operations. The main tools used here are product data management, forecasting and shop-floor control. Finally, Supply Chain Management (SCM) improves the flow of materials in the supply chain. This feature can be divided into supply chain planning, logistics and procurement (Broatch 2001). Main ERP Vendors in the Market today There are five major vendors controlling about 60%-70% of the global market. The big five as they are commonly referred to are, SAP, Oracle, PeopleSoft, Baan and J.D. Edwards. Each vendor has a specialty in one or two modules that they offer. For example, Baan specializes in manufacturing, PeopleSoft in human resources Management, SAP in logistics and Oracle in financials (Gable Stewart 1999). Besides the big five, there are smaller sized upcoming vendors competing for the same market. To stay on top of the competition the vendors have to keep updating and improving their products. SAP AG which owns the R/3 products was started in 1972 in Germany. It launched its first ERP product (R/2) in 1979, which later improved in 1992 to R/3. SAP is the world’s largest ERP vendor with a market share of about 36%. SAP has over the years added other modules such SCM to make it the broadest supplier of ERP modules (Gable Stewart 1999). Oracle Corporation was founded in 1977 in the US, it is known for its flagship product Oracle Application. It has more 50 modules of ERP under finance, accounts, human resources, supply chain and front office among others. Oracle competes and partners with SAP, Baan and PeopleSoft in the ERP market. PeopleSoft was founded in 1987 in California, it specializes in human resource and financial management modules. PeopleSoft competes closely with SAP and Oracle who are the market leaders. Its flagship product is PeopleSoft8 which is a pure internet-based system. It has a market share of about 10% and is third after Oracle Corporation (Rashami 2006). The Baan Company was founded in 1978 in Netherlands, it has a market share of about 5%. Baan offers tools in finance, procurement, distribution and planning among others. Its flagship product is Baan ERP which was launched in 1998, its best known for aerospace, automotive and defense software. Finally J.D. Edwards Co was founded in 1977 in Denver. Their flagship product is OneWorld which is capable of running in multiple platforms. It has modules for finance, manufacturing, distribution and human resources (O’Leary 2000). The aim of ERP system implementation is in establishing connections between all the departments and creating the unified information storage that keeps all the necessary information about the company, its services, production and the performance of all the departments (Kuldeep 2000). ERP solutions are developed for business organization and industries for the purpose of computerization of the working system. ERP was used by large scale organization in the past but now SMEs are adopting the use of ERP system for production and services. The ERP system implementation gives a possibility to use one integrated program instead of several independent ones. Using ERP system it’s possible to manage handling, logistics, billing, accounting and many other functions of an organization (Bruch Vinnincheko 2006). References Altekar, R (2004). Enterprisewide Resource Planning: Theory and Practice. New Delhi: Prentice Hall publisher. Boykin, R.F. (2001), â€Å"Enterprise resource-planning software: a solution to the return material authorization problem†, Computers in Industry, Vol. 45, pp. 99-109. Broatch, M. (2001). Making the ERP connection. Computerworld New Zealand. Bruch, M Vinnichenko, S (2006) Comparative Analysis of E nterprise Resource Planning Systems in Russia and Sweden. Noderstedt: Auflage. Davenport, T. H. (1998). Putting the enterprise into the enterprise system. Harvard Business Review, 76( 4), 121-131. Gable, G. and Stewart, G. (1999), â€Å"SAP R/3 implementation issues for small to medium enterprises†, Proceedings of the 5th Americas Conference on Information Systems, Milwaukee, WI, pp. 779-81. Filinovich, P (n.d) History and Evolution of ERP-Considered as the Evolution of MRP II. Retrieved from  https://www.apsense.com/ on 23rd March 2012. Klaus, H; Rosemann, M Gable, G (2000). What is ERP. Information Systems Frontiers Journal p 141-162. Kuldeep, K (2000). ERP Experiences and Evolution. Communication of the ACM Journal. O’Leary, D. E. (2000). Enterprise Resource Planning Systems : Systems, Life Cycle, Electronic Commerce, and Risk. UK: Cambridge UniversityPress. Pandit, K. (n.d) Your Guide to ERP: Structure of ERP. Retrieved from  http://www.erppandit.com/ on 23rd March 2012. Rashami, A (2006). Oracle 11i:The complete Reference. New Delhi: Firewall Media. Rashid, M; Hossain, L Patrick, J. (2002) The Evolution of ERP Systems: A Historical Perspective. Web. Shehab, E; Sharp, M; Supramaniam, L Spedding , T (2004) Enterprise Resource Planning: An Integrative View Web. Sudalaimuthu, S Vadiyu, N(nd). Role of ERP in textile industries. Web. This essay on Evolution of ERP system was written and submitted by user Emmy Whitfield to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

Battle of Eniwetok in World War II

Battle of Eniwetok in World War II Following the US victory at Tarawa in November 1943, Allied forces pressed forward with their island-hopping campaign by advancing against Japanese positions in the Marshall Islands. Part of the Eastern Mandates, the Marshalls had been a German possession and were given to Japan after World War I. Though held as part of the outer ring of Japanese territory, planners in Tokyo decided after the loss of the Solomons and New Guinea that the chain was expendable. With this in mind, what forces were available were moved to the area to make the islands capture as costly as possible. Commanded by Rear Admiral Monzo Akiyama, Japanese troops in the Marshalls consisted of the 6th Base Force which originally numbered around 8,100 men and 110 aircraft. While a relatively large force, Akiyamas strength was diluted by the requirement to spread his command over all of the Marshalls. Also, much of Akiyamas command consisted labor/construction details or naval troops with little infantry training. As a result, Akiyama could only muster around 4,000 effective. Anticipating that the assault would strike one of the outlying islands first, he positioned the majority of his men on Jaluit, Millie, Maloelap, and Wotje. Armies Commanders United States Vice Admiral Harry W. HillBrigadier General Thomas E. Watson2 regiments Japan Major General  Yoshimi Nishida3,500 men American Plans In November 1943, American airstrikes commenced eliminating Akiyamas air power, destroying 71 aircraft. These were partially replaced by reinforcements brought in from Truk during the following weeks. On the Allied side, Admiral Chester Nimitz initially planned a series of attacks on the outer islands of the Marshalls, but upon receiving word of Japanese troop dispositions through ULTRA radio intercepts elected to change his approach. Rather than assault where Akiyamas defenses were strongest, Nimitz ordered his forces to move against Kwajalein Atoll in the central Marshalls.   Attacking on January 31, Rear Admiral Richmond K. Turners 5th Amphibious Force landed elements of Major General Holland M. Smiths V Amphibious Corps on the islands that formed the atoll.   With support from Rear Admiral Marc A. Mitschers carriers, American forces secured Kwajalein in four days.   Capture of Engebi With the rapid capture of Kwajalein, Nimitz flew out from Pearl Harbor to meet with his commanders.   The resulting discussions led to the decision to immediately move against Eniwetok Atoll, 330 miles to the northwest.   Initially scheduled for May, the invasion of Eniwetok was assigned to Brigadier General Thomas E. Watsons command which was centered on the 22nd Marines and 106th Infantry Regiment.   Advanced to mid-February, plans for capturing the atoll called for landings on three of its islands: Engebi, Eniwetok, and Parry.   Arriving off Engebi on February 17, Allied warships commenced bombarding the island while elements of the  2nd Separate Pack Howitzer Battalion and the 104th Field Artillery Battalion landed on adjacent islets (Map). The next morning, the 1st and 2nd Battalions from Colonel John T. Walkers 22nd Marines began landing and moved ashore.   Encountering the enemy, they found that the Japanese had centered their defense in a palm grove in the islands center.   Fighting from spider holes (concealed foxholes) and the underbrush, the Japanese proved difficult to locate.   Supported by the artillery landed the previous day, the Marines succeeded in overwhelming the defenders and secured the island by that afternoon.   The next day was spent eliminating the remaining pockets of resistance. Focus on Eniwetok and Parry With Engebi taken, Watson shifted his focus to Eniwetok.   Following a brief naval bombardment on February 19, the 1st and 3rd Battalions of the 106th Infantry moved towards the beach.   Encountering fierce resistance, the 106th was also hampered by a steep bluff which blocked their advance inland.   This also caused traffic issues on the beach as AmTracs were unable to move forward.   Concerned about the delays, Watson instructed the 106ths commander, Colonel Russell G. Ayers, to press his attack.   Fighting from spider holes and from behind log barriers, the Japanese continued to slow Ayers men.   In an effort to quickly secure the island, Watson directed the 3rd Battalion of the 22nd Marines to land early that afternoon. Hitting the beach, the Marines were quickly engaged and soon bore the brunt of the fight to secure the southern part of Eniwetok.   After pausing for the night, they renewed their attack in the morning and eliminated enemy resistance later in the day.   In the northern part of the island, the Japanese continued to hold out and were not overcome until late on February 21.   The extended fight for Eniwetok compelled Watson to alter his plans for the attack on Parry.   For this part of the operation, the 1st and 2nd Battalions of the 22nd Marines were withdrawn from Engebi while the 3rd Battalion was pulled from Eniwetok.    In an effort to expedite Parrys capture, the island was subjected to an intense naval bombardment on February 22.   Led by the battleships USS Pennsylvania (BB-38) and USS Tennessee (BB-43), Allied warships hit Parry with over 900 tons of shells.   At 9:00 AM, the 1st and 2nd Battalions moved ashore behind a creeping bombardment.   Encountering similar defenses to Engebi and Eniwetok, the Marines steadily advanced and secured the island around 7:30 PM.   Sporadic fighting lasted through the following day as the last Japanese holdouts were eliminated. Aftermath The fighting for Eniwetok Atoll saw Allied forces sustain 348 killed and 866 wounded while the Japanese garrison incurred losses of 3,380 killed and 105 captured.   With key objectives in the Marshalls secured, Nimitzs forces briefly shifted south to aid General Douglas MacArthurs campaign in New Guinea.   This done, plans moved forward for continuing the campaign in the Central Pacific with landings in the Marianas.   Advancing in June, Allied forces won victories at Saipan, Guam, and Tinian as well as a decisive naval triumph at the Philippine Sea.

Case Study Project . SEE DETAILED INSTRUCTION BELLOW Essay

Case Study Project . SEE DETAILED INSTRUCTION BELLOW - Essay Example conflict, as well as multiple contributing factors are explored, and secondly, the study addresses issues of timeliness, adequacy and effectiveness of the international reaction. The logic behind this structure of the research is as follows – while the former could produce sound understanding of both the duration of the conflict and the extent of the atrocities perpetrated by all belligerent parties, hence the scale of the disaster, the latter – the evaluation of the international response – inter alia might help explain the relative failure of the humanitarian efforts, as demonstrated by the current situation in the region (IRIN, 2014). The crisis in the Darfur – which literally means land of the Fur – region of Sudan could be said to have begun in October 2002 when the Janjaweed militia, trained and equipped by the Sudanese army, carried out violent attacks on the local people from camps in Jabal Kargu, Boni, and Idalghanam in southern Darfur (Collins, 2005: 156; de Waal, 2005: 129). Being characterised by extreme cruelty, involving killings, mutilations, rapes, and abductions, those raids also bore indubitable signs of ethnic cleansing – not only the Fur, Massalit, and Zaghawa were targeted, but also the fields, wells, irrigation works, schools, clinics and other infrastructure was methodically destroyed in order to drive the local population from their holdings (Collins, 2005: 156). In the early 2003, the Sudan Liberation Army (SLA/M) and the Justice and Equality Movement (JEM), who are believed to have themselves attacked civilians in Darfur, started attacking the government forces in response to raids mounted by the government-backed militias (Bellamy, 2005: 31; Collins, 2005: 156; BBC News, 2010). The killings and displacement escalated during the summer and autumn of 2003, while the Sudanese army defeated the SLA north of Kutum in late August; in September 2003, the Chadian government mediated a ceasefire between the belligerent sides, which

News Release Essay Example | Topics and Well Written Essays - 250 words

News Release - Essay Example Mr. Watts said, â€Å"we have trained masseurs and masseuses for each type of massage, from Thai, to Swedish, reflexology, and even stone massage. I’m so excited that we have all these services for our patrons.† For a holistic healing, Pearl Cove also offers ventusa therapy, paraffin wax treatment, aromatherapy and ayurveda. And when speaking about beauty, the fitness club has body wraps for weight loss, facials, manicure and pedicure, exfoliation, skin rejuvenation treatments, eyebrow trimming, and ear cleaning. The club has an in-house dermatologist and medical doctor who will oversee that the customers are fit to undergo certain treatments. The existing swimming pool of the hotel underwent renovation and its management will be transferred to the manager of the fitness club. At the health and fitness store, customers can buy aromatic oils that they can bring home, facial creams, health books, swimming gears and ear plugs, as well as snacks and drinks. The hotel guests are entitled to a 20 percent discount when they use the club facilities. As a promotional offer, upon opening of the facility to the public in April, the first 1000 customers to sign for an annual membership will be given a 50 percent discount. Hotel guest who sign for membership will be given a total of 70 percent discount provided they fall within the 1000 customer quota. Patrons may reserve a slot by contacting 06-562456, but they should pay the membership fee within three days. Pearl Cove conceptualized the fitness club two years ago to increase health awareness of people and promote healthy body and living. The services can be availed of by teenagers and even elder people provided they have no physical contradiction to the

Considering all the legal developments of the last few years, what is Essay

Considering all the legal developments of the last few years, what is there left to improve in the field of Employment Law in th - Essay Example The Pope does not come down from his thrown very often. No one would ever deny that the Papacy has not wielded some influence in secular politics through the course of Western History. At the same time, that it is true that Pope's oppose fairly infrequently. Pope's don't hang around chambers after Question Period in the Commons trying to pitch stories to the media. It is in this sense, that it is being emphasized that Pope's do not come down from their pillar''s very often to directly make political statements. As was articulated in 'Pope Benedict attacks government over Equity Bill' [BBC, 11:30 GMT, Tuesday, 2 February 2010]: Human rights campaigner Peter Tatchell said the Pope's comments were a "coded attack on the legal rights granted to women and gay people" [BBC, Feb. 2, 2010]. The Equity Bill envelopes a number of arguably diverse legislation's that preceded it. While the Pope did protest The Equity Bill, he did not oppose Employment Equality (Age) Regulations 2006, Employment Equality (Sexual Orientation) Regulations 2003, and the Employment Equality (Religion or Belief) Regulations 2003. By no means was this the only context or situation where employee rights were overlapping with human rights. Thus, what influenced the constituent parts of the Equity Bill might also include some legislation progressions dating at least back to 1970 which was the date of the Equal Pay Act. Between the tripartite components of 2006, 2003, and 2003, was also the Sex Discrimination Act of 1975, and the Race Relations Act of 1976, and finally, Disability Discrimination Act which was introduced in 1995: As it was described in the BBC News Magazine in 2007: â€Å"It is not a piece of legislation welcomed by all and it was bitterly opposed by parts of the Catholic Church† [Geoghegan, BBC News Magazine BBC, April 30th 2007]. As is consistent with principals and practices of equity under the British legal system, basic rights have been extended by acknowledging that same sex-partnerships have every right to be recognized. It is a form of legal reform that is prevalent through Europe and in North America. While the Equality Bill is â€Å"for the purposes of anti-discrimination legislation, The Government considers that it is important to maintain current models of disability, which draws on different models for different purposes† [The Equality Bill: Oral and written evidence, p. 210]. Another significant body of legislation that has impacted employment law in recent years, was the introduction of the Employment Equality (Age) Regulations in 2006. This was a legal challenge to the Default Retirement Age [Davies, Ed., 204]. While the judge did not find that any of the regulations had been breached with regard to the Default Retirement Age in accordance with the European Union's Equal Treatment at Work Directive. It is important to employment law because of the obvious connection with work-related retirement, but also because of the human rights issue involved with the legislation. Age discrimination has been one of the strong arguments made against the Default Retirement Age. It has been argued in court, that forcing someone to retire at any one particular age, is a form of discrimination: â€Å"this term encourages the perception that age discrimination is less important than other forms and can obscure discrimination arising from multiple intersecting identifies of people of all ages† [Meenan 290]. Just as an employer cannot legally tell someone that they are too old for a

Factors that contribute to quality of life

Factors that contribute to quality of life A report by Garavan, Winder and McGee (2001) Health and Social Services for Older People, Consulting Older People on Health and Social Services: A Survey of Use, Experiences and Needs concluded within its findings that older women viewed that they had a low quality of life. Stuart-Hamilton (2000) states that an element within the ageing concept is that men for varying reasons die at a greater rate than women after the age of 70 and that therefore it could be concluded that the ageing experience could be a longer process for women. The elderly population in Ireland is increasing in that according to Connell Pringle (2004) the projected population of older women in 2021 is expected to be between 375,000 and 389,000 which would indicate a rise of over 50 per cent from that in 2002. Ageing can be defined as the process of progressive change in the biological, psychological and social structure of individuals à ¢Ã¢â€š ¬Ã‚ ¦aged 60 or over (Stein and Moritz, 1999;4). According to Greenstein (2006) social research is abstract in general in that the concepts are not easily measured because of the subjectivity of the topics and that a way of gaining a vague measure within the research is to ask the participants their level of satisfaction or dis-satisfaction in relation to the sub-themes. Ageing has a direct biological decline and because of this quality of life has been regarded to be directly linked by the health of the person versus ill-health. But health being defined by the World Health Organisation cited in (Bond and Corner, 2004:2) as a state of complete physical, mental and social wellbeing have resulted in the concept that quality of life is much more complex and varied depending on other factors rather than being traditionally associated solely with health (Bond and Corner, 2004). Definition of Quality of Life Quality of life is not scientifically measureable in that it is very subjective to the individual depending on their experiences of ageing and that the terms well-being and life satisfaction are often used as a means of gaining an insight into the degree a person views that they are experiencing quality of life (Vincent, Phillipson and Downs, 2006). Research has shown that quality of life is subjective to the person, Abrams (1973) cited in (Bond and Corner, 2004:4) defines quality of life as the degree of satisfaction or dissatisfaction felt by people with various aspects of their lives. This literature review will act as a base for a thesis that will explore the views of older women in Cavan as to the factors that contribute to quality of life. The definition of what is quality of life is not easily determined and many authors offer different domains as the priority but in fact the priority will be subjective to what the individual older person measures as the most important aspect to them (Nay and Garratt, 2009). There has been much focus on what is quality of life in recent years in terms of social policies that have in turn directed service provision and providing care that is impacting positively on a persons quality of life according to Vincent et al (2006). Quality of life according to Nay and Garratt (2009) typically measures general health, physical, cognitive, sexual and emotional functioning while also measuring the happiness of the person but it is subjective to the person in that what one person views as important may differ from another person. Factors such as employment, social networks, social activities, self-identity, financial security and cognitive and physical function are considered to impact on quality of life (Renwick et al (2003) cited in Nay and Garratt, 2009). Also that quality of life in relation to older people is often used as an assessment measure of whether a service is supporting the needs of its clients in that it is not just a measure of quantity of life but that the life has quality within it so that the outcomes of supports or services are impacting positively on quality of life (Nay and Garratt, 2009). That measurement of quality of life is sometimes measured within one domain such as general health while others measure cover several domains. But in general the largest measurement of quality of life is the concept that it is directly connected to the health of the person and their satisfaction regarding their health (Nay and Garratt, 2009). Therefore Health Related Quality of Life is a term that is often used by service providers as a directive for their care provision (Nay and Garratt, 2009:352). Focusing quality of life within the domains of general health can create what is called the disability paradox in that older people rather than viewing their decline in health as an indicator of low quality of life that the expectation of inevitable physical and health decline has resulted in other factors such as social networks and their overall well-being as the domains used to measure their view of quality of life and that it is presumptuous to view that general health is the sole measure of quality of life (Carr and Higginson, (2001) cited in Nay and Garratt, 2009:353). According to Vincent et al (2006) people will view health, social networks and standard of living as important factors within their lives but that the importance of the factors will vary as the person proceeds along their life course. Research sources have shown the complexity in defining the key factors within quality of life and the initial reading by the researcher highlighted that the many elements could be loosely grouped within three sub-themes in relation to quality of life: (1) physical factors general health and physical mobility, (2) economic factors income, and standard of living and (3) social structure factors social networks, cultural environment but further reading has emphasised that even though these concepts are applicable that expanding them further will allow greater exploration and description. In that according to Stuart-Hamilton (2000) that focusing on a narrow of domains could result in some domains appearing more important within the research than they possibly are. That domains such as health, income, and environment have an impact on a persons life satisfaction in general and are all inter-related but that the personality of the person will also impact on the how they measure their life satisfaction (Stuart-Hamilton, 2000). Walker (2005) suggests that as quality of life has no distinct key factors that most research focuses on health, environment, employment and relationships. That the environment has within it the physical, social, cultural and economic elements that can either enhance or reduce quality of life. Health has within it general health and the physical, mental and emotional health of the person. Employment covers income and can be related to the wealth of the person. The key concepts with regard to quality of life as suggested by Hughes (1990) cited in Bond and Corner (2004) are: (1) Physical environmental factors which include quality of accommodation, access to public services such as shops, transport and other public services such as libraries and other leisure outlets. (2) Social environmental factors which include family members, social networks, the level of support obtainable from family and social networks and the levels of leisure activities that the person is involved in. (3) Socio-economic factors which include the general standard of living, the income available to the person and other means of wealth. (4) Cultural factors which include the age, class, gender and religious leaning of the person. (5) Health factors which include general health, mental well-being of the person and physical mobility. (6) Personality factors which include whether the person is an optimist or pessimist, will all impact on the subjectivity by the person on their measure of life satisfaction. (7) Autonomy factors which include the degree that a person has the capability to make their own decisions. (8) Satisfaction subjective to the individual the level of satisfaction over all the areas of their life that they judge as important. There is no definitive on what factors contribute to quality of life, therefore (Arnold (1991); McDowell Newell (1996) cited in Nay and Garratt 2009:355) suggest that the measurement of quality of life should include objective indices such as economic circumstances and housing, those that measure subjective aspects such as morale, happiness and life satisfaction and those that contain both objective and subjective components, such as health related quality of life But according to Bond and Corner (2004) the subjective and objective aspects are interrelated an illustration of this being in that the objective element of health related quality of life could be subjectively not important to the older person who as of yet has not experienced any health issues that they view as impacting on their quality of life. There is a view according to Stuart-Hamilton (2000) within society that the busier the life of an older person the more quality of life that they have. That the subjective measure of life satisfaction can be directly linked to the activities that an older person participates in that give a meaning to their life can be directly linked to one of the theories of ageing Activity Theory (Bond and Corner, 2004). That an indicator of life satisfaction can be the degree that an older person maintains activities within their community, in that the more activities indicate higher levels of life satisfaction. Bond and Corner (2004) disagree and agree with elements of this theory in that they state that although social networks and activities can maintain and support physical and mental health such as reducing depression that ageing has a biological element that can impact on health and reduces an older persons social network as confidantes become ill or eventually die and that it is wrong to e xpect an older person to engage in levels of activities to the degree that they did when they were much younger. Stuart-Hamilton (2000) suggests the concept that engaging in activities for the sake of them does not allow the older person the ability to make their own choices and that within the provision of services for older people that by assuming that any activity is better than none could be directly linked to the application of Disengagement theory whereby it is believed that the older person accepts that death is eventual and therefore prepares for death by choosing to dis-engage from society and that also it has a function of reinforcing the expected process of ageing in Western Society. Personality: And its link to health: One element within a persons personality is that it will relate to their choices with regard to their lifestyle such as diet, exercise all which can aid the life expectancy of a person but what if the persons personality has within it a negative outlook will this impact on how they view the ageing process and the biological decline and that rather than trying to improve their physical well-being by a healthier lifestyle that they approach death and illness as unavoidable and then reduce their activities and disengage from society (Stuart-Hamilton, 2000). Link between psychological well-being and personality and health: Research has shown a link between physical well-being and mental well-being in that according to Whitbourne (1987) cited in Stuart-Hamilton (2000) people that exercised and had levels of what they measured as physical well-being had a general feeling of overall well-being but therefore could it be said that people that have a poor physical well-being are more less satisfied with life (Stuart-Hamilton, 2000). Personality: Preference for lifestyle link: That the personality of a person whether they are an introvert or extrovert will also impact on the lifestyle they choose in that if they are an introvert it will probably follow that as they are older that they will not seek out social activities (Stuart-Hamilton, 2000). Disengagement theory Cumming and Henry, (1961) as cited in Stuart-Hamilton, (2000) suggest that as people get older that they automatically start to disengage from society in degrees as if in preparation for death and this is also supported by society in that the structures have come to expect this disengagement. This disengagement according to Stuart-Hamilton (2000) can be as a result of many factors such as illness, loss of family members, low income that does not provide for activities and also their personality type in that what if they are introvert or extrovert and that disengagement theory has been criticised for the overall image that older people are cutting ties with society in preparation for inevitable death. According to Maddox (1970) cited in Stuart-Hamilton, (2000) this disengagement may simply be a an aspect of the persons personality and that it is not an element of ageing at all. Merriman (1984) cited in Stuart-Hamilton (2000) also criticises disengagement theory an d states that ageing policies within many countries encourage that older people have an high profile within their community. Activity theory was proposed as a way of combating disengagement theory according to Stuart-Hamilton (2000) in that it was proposed that the more activities that an older person engaged in the better their life satisfaction. But this does not allow for choices for the older person and what if their personality is such that enforced activities is wrong (Stuart-Hamilton, 2000). Issues related to measuring Quality of Life There are issues relating to the measurement of quality of life in that the domains are both subjective and objective. The objective indices, such as economic circumstances and housing; those that measure purely subjective aspects, such as morale, happiness, and life satisfaction; and those that contain both objective and subjective components, such as Health Related Quality of Life measures (Arnold, (1991) cited in Nay and Garratt, 2009:355). Vincent et al (2006) agrees that there are both objective and subjective domains but unlike Nay and Garratt (2009) attributes social factors within the objective domains by stating that the number of social networks that a person has is objectively measureable but that the quality of these social networks is a subjective element. Likewise Vincent et al (2006) states that health although measureable in terms of whether an illness was present and therefore objectively measureable that the domain is also subjective in that the importance of health to quality of life will depend on what the individual views health to be. The view by Vincent et al (2006) that the meaning of what is health is subjectively defined by the individual is illustrated by the disability paradox as per (Carr and Higginson, (2001) cited in Nay and Garratt, 2009:353). In that older people rather than viewing their decline in health as an indicator of low quality of life in that the expectation of inevitable physical and health decline have resulted in other factors such as social networks as the domains used to measure their view of quality of life and that it is therefore presumptuous to view that general health is the sole measure of quality of life (Nay and Garratt, 2009). Anderson Bury (1988) cited in Vincent et al (2006) state that people can adjust to illness and develop coping skills so that the illness no longer factors as a significant domain to the person and this would therefore affect the measurement of health within quality of life research. Health and physical functioning as an objective measure in the domains of quality of life are mentioned continually and can in its simplest form according to Nay and Garratt (2009) be that if a person has a condition or range of illnesses be considered to have a low quality of life. But what if the adjustments suggested by Anderson Bury (1988) cited in Vincent et al (2006) were accommodations such as medication or lifestyle changes and were to adjust how the illness impacts on the person could it then be considered that although the health status remains the same but that the accommodations have resulted in the meaning of what is health to not be defined by illness or physical functioning. Therefore in relation to this research the aim is to explore the subjectivity of what the participant views as health and if any accommodations have impacted on the meaning of what is health. Economic factors such as standard of living are objectively measured according to Nay and Garratt (2009) in that income can be an indicator of a standard of living but according to Vincent et al (2006) this objective measure has to be balanced by the subjective measure of what is the expectation of a standard of living and according to Stuart Hamilton (2000) will be directly linked to past experiences of standard of living in that if a person has in the past had a particular standard of living the subjective measure will be linked to whether the same standard of living was expected by the person or not. Therefore in relation to this research with regard to economic factors as a domain within quality of life previous standard of living and expectations of standard of living as an older person and direct experience will be explored. According to Vincent et al (2006) quality of life has no scientific measurement that can define the exact objective degree of quality of life because there are so many variations of what is quality of life. That the experience of life may support or contradict what the objective measure describes as quality of life. Qualitative and Quantitative Methods: Quantitative methods are often the means of gaining information regarding what is quality of life but using quantitative methods will not allow for the subjectivity of individual experiences and their views on quality of life. That using structured questionnaires still conform to the researchers view of quality of life and does not allow for the exploration of the views of the older person. That these approaches do not allow for the symbolic nature and meaning of life to the individual (Vincent et al, 2006:158). Taking the view that as the person proceeds along the life course that their view of life will remain the same. Stuart Hamilton (2000) suggests that the life course Another challenge in relation to measuring quality of life and with particular reference to older people is that there can be such differences between each person in that as they age the experience in relation to physical, social, emotional, sexual and cognitive functioning is not as homogenous an experience and that these differing experiences will impact on what factors are key to quality of life (Stewart et al (1996) cited in Nay and Garratt, 2009). The setting that the older person lives within will impact greatly on the factors that are viewed as contributors to quality of life in that if a person is living within a residential unit that this group orientated setting will have different routines and rules in comparison to an older person living within community in general, and that for those within a residential setting that research has shown that dignity, self-determination and participation and accommodation of resident needs were considered to be the factors that impacted on quality of life (Nay and Garratt, 2009:357). That measurement of quality of life needs to consider the domains that are considered contributors within quality of life and that how the research is conducted in that the way that questions are asked can create a bias. As already stated biological decline is a natural aspect of ageing therefore if an indicator of quality of life were to be considered the level of physical functioning it would be inappropriate to ask the participant if they were physically able to do as much and for as long as they used to when they were younger and that this would not be a realistic indicator of quality of life according to Nay and Garratt, (2009). Measurement tools are World Health Organisation Quality of Life Instrument (whoqol) (Skevington et al 2004), cited in Nay and Garratt, 2009. Conclusion This literature review has explored the concept of quality of life and that the factors that are considered to contribute to quality of life are varied and can contain subjective and objective components and that older people in order to measure quality of life should not be viewed as a homogenous group.

A Poetry Explication :: Shakespeare Sonnet Poem Essays

A Poetry Explication "Poetry is the revelation of a feeling that the poet believes to be interior and personal [but] which the reader recognizes as his own." (Salvatore Quasimodo). There is something about the human spirit that causes us to rejoice in shared experience. We can connect on a deep level with our fellow man when we believe that somehow someone else understands us as they relate their own joys and hardships; and perhaps nowhere better is this relationship expressed than in that of the poet and his reader. For the current assignment I had the privilege (and challenge) of writing an imitation of William Shakespeare’s "Sonnet 87". This poem touched a place in my heart because I have actually given this sonnet to someone before as it then communicated my thoughts and feelings far better than I could. For this reason, Sonnet 87 was an easy choice for this project, although not quite so easy an undertaking as I endeavored to match Shakespeare’s structure and bring out his themes throu gh similar word choice. As far as structure goes, Shakespeare’s sonnet and my own are very similar. My 14-line sonnet is written in Iambic Pentameter and follows the abab-cdcd-efef-gg rhyme scheme within three quatrains and a couplet, as does that of Shakespeare. For this reason, my poem follows a meter very close to Sonnet 87. This is also due to the fact that both sonnets contain 10 syllables per line, as well as an eleventh in most lines that derives from weak, or "feminine" verb endings such as "keeping" in the first line of my poem, and "possessing" in that of Shakespeare. Thus, the finality residing in the 10 syllable lines that use masculine endings is accounted for. In addition, my sonnet mirrors Sonnet 87 by starting with "farewell" and ending with Shakespeare’s couplet modified, and one can see his influence in the third quatrain of my poem, which echoes back the last 4 lines of Sonnet 87’s third quatrain. In this way, I was able to mimic most of Shakespeare’s structure while inserting phrases of my own. Throughout the poem I attempted to remain true to Shakespeare’s sonnet by way of word choice, while adding my own twist. My poem alternates between the more archaic (but arguably more beautiful) "thou" and the more modern "you". This is done to tie my poem, written in the present, to Shakespeare’s work of the past.

Where Value Rests: In Price And In Deed

The Impetus We signed up a month ago a singing group, ECHO JAM, for our school’s activities next month. The cost of the contract has been the basis of and has set the price of the tickets we have been selling. But Echo Jam has just been awarded this week with a Platinum recognition for their latest CD released a month ago. They have become more popular and valuable because of such achievement. We are anxious about the possibility that our students might bank on this surge in the popularity of Echo Jam and they re-sell their tickets at a higher price. The Activity Guideline The student activities committee has already drawn up its guideline for this concert activity. We have priced the ticket in accordance to the costs involved in this activity, plus a little extra for the fund raising objective of this activity. The student council is hoping to augment the logistics of the drama theater club to help them compete in a state competition. The costs incurred for this event are: the contract talent fee of Echo Jam; the additional chairs and sound equipment rented for the event; the printing cost of tickets, posters, flyers and banners; the decorations to be used during the concert; and other incidental administrative costs. The Potential For Abuse And Its Effect It is going to be sad if the newfound surge of success and popularity of Echo Jam and the chance that they were contracted to perform for the school activity – will be subjected to abuse. It is the position of the student activities committee to immediately look into ways and means to avoid the scalping of the tickets for this concert. It is not only illegal, but immoral to take advantage of situations such as this. Scalping tickets can bring about a lot suspicion and mistrust on the objectives, the purpose, the mechanism, the principle of this student activity. The entire school authority and the student council will be subjected to criticism and ridicule for allowing abuse and illicit activity to transpire in this ideal event. Scalping tickets is a hustling activity. The greed and usurping characteristics of people that can infiltrate the students will do a lot of harm to the psyche of the students. Even assuming that an organized group has a seeming well intention of allowing the student committee and/or the school to earn more money for this event to help its objective of innovating on the logistics of the drama theater – still, the end does not justify the means. It does not abide well with the illustration of where true value rests. The Equation Of Value The Echo Jam concert has a clear cut objective. It is a student activity with the inner purpose of creating camaraderie, wholesome fun whilst the students have just completed their final exams. The student activities committee contracted them because their talent is commendable. The true value of their contract talent fee is a sure indication of the benefit and rewards that viewers or an audience will be delighted with during their performance. Their attaining their success and popularity is something they worked hard for and it is for their own merit and advantage and business and concern to realize the value of their achievements. Proponents like the school’s activities committee is only concerned with the objective of the exercise: which is, the concert. It is not the business of the school activities committee or the school or the student to make money out of the value of the achievements of Echo Jam. The school and its committee and its students are not commercial entities that will consider achieving greed in profit because Echo Jam is a â€Å"good catch†. The students will therefore be advised against the possibility of scalping their tickets. They will be also warned that penalties and sanctions will be imposed if they indulge in such undesirable activity as it is tantamount to misdemeanor.

Bangladesh Pure Food Ordinance-2005 Essays

Bangladesh Pure Food Ordinance-2005 Essays Bangladesh Pure Food Ordinance-2005 Essay Bangladesh Pure Food Ordinance-2005 Essay CHAPTER 1 INTRODUCTION 1. 1 Background of the Report Food safety legislation should be developed and updated taking into consideration specific needs of consumers and food producers, development in technology, emerging hazards, changing consumer demands and new requirements for trade, harmonization with international and regional standards, obligations under the World Trade Organization (WTO) agreements, as well as social, religious and cultural habits. The implementation of food safety legislation throughout the food chain is essential in establishing an effective food safety system. Effective national food control systems are essential to protect the health and safety of domestic consumers. They are also critical in enabling countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. The Bangladesh Pure Food Ordinance-2005 is the Bangladeshi food legislations that form the backbone of the food safety programme. The objective of the pure Food Act 2005 is to ensure that the public is protected from health hazards and fraud in the preparation, sale and use of foods and for matters connected therewith. . 2 Scope of the report Shehely Parvin, Assistant professor, Dhaka University and instructor of MKT-510 course made me to undertake the responsibility of preparing a project on â€Å"Bangladesh Pure Food Ordinance, 2005†. This report is required as a part of fulfilling the objectives of a project course (MKT-510) 1. 3 Objective of the Study This report has an objectiv e to study, measure and analyze the implication, implementation performance of Bangladesh Pure Food Ordinance, 2005. This report has divided into six major chapters, mainly focuses on 1. Pure food act of Bangladesh . Implications of pure act in Bangladesh 3. Recommendations for proper implementation of pure food act 1. 4 Methodology: To complete and prepare the report I had to collect information from different sources, persons, and industries. It required two sources of information namely primary source and secondary source. Data from both primary and secondary sources were used to generate the report. Figure 1: Sources of data I Data from primary source: ? Interview and face-to-face conversation with various types of persons ? Informally collected Information’s through discussion. Suggestion of many executives also helped to enrich the report. ? Practical work exposures. II Data from Secondary source: ? Information is collected from Brochures and Relevant books. ? Data sou rces of different food companies. ? News Paper Magazine regarding Banking issues, Seminar papers and so on. 1. 5 Limitations 1. Time Constraint: Compared with the time the task is large that why it becomes difficult to complete the task on time properly. 2. Lack of Information: Lack of enough information was another constraint that extended our limitations. CHAPTER 2 FOOD SAFETY: A PUBLIC HEALTH PRIORITY Safe food contributes to health and productivity and provides an effective platform for development and poverty alleviation. People are becoming increasingly concerned about the health risks posed by microbial pathogens and potentially hazardous chemicals in food. Up to one-third of the populations of developed countries are affected by food borne illness each year, and the problem is likely to be even more widespread in developing countries. The poor are the most susceptible to ill-health. Food and waterborne diarrhoeal diseases, for example, are leading causes of illness and death in less developed countries, killing an estimated 2. million people annually, most of whom are children. Diarrhoea is the most common symptom of food borne illness, but other serious consequences include kidney and liver failure, brain and neural disorders, and death. Food safety refers to the potential hazards associated with food that can cause ill-health in humans. Certain of these hazards are naturall y-occurring (for example aflatoxins in groundnuts), whilst others occur through contamination (for example pesticide residues in fruit). The potential hazards associated with food include the following (Unnevehr and Hirschhorn, 2000; WHO, 2002): Food safety is of particular concern in a developing country context not only because of the high prevalence of food-borne illness and other hazards associated with food, but also because of the considerable economic and social costs that, in turn, reflect prevailing levels of economic development. 2. 1 Major Issues in Food Safety Food borne illness can be caused by microbiological, chemical or physical hazards. The nature and extent of these risks are being elucidated by an increasing body of scientific data, although several areas of information gathering, such as the surveillance of food borne illness, need to be strengthened. There is also mounting concern about new technologies and especially the introduction of genetically modified organisms into the food supply. 2. 1. 1 Microbiological hazards Food borne illness caused by microorganisms is a large and growing public health problem. Most countries with systems for reporting cases of food borne illness have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, Campylobacter jejuni and enterohaemorrhagic, Escherichia coli, and parasites such as cryptosporidium, cryptospora, trematodes. Changes in farm practices, more extensive food distribution systems and the increasing preference for meat and poultry in developing countries all have the potential to increase the incidence of food borne illness. Extensive food distribution systems raise the potential for rapid, widespread distribution of contaminated food products. Changes in food production result in new types of food that may harbor less common pathogens. Intensive animal husbandry technologies, introduced to minimize production costs, have led to the emergence of new zoonotic diseases, which affect humans. Changes in eating patterns, such as a preference for fresh and minimally processed foods, the increasingly longer interval between processing and consumption of foods and the increasing prevalence of eating food prepared outside the home all contribute to the increased incidences of food borne illness ascribed to microbiological organisms. Effective management of microbiological hazards is enhanced through the use of tools such as Microbiological Risk Assessment (MRA) and Hazard Analysis and Critical Control Point (HACCP) systems. 2. 1. 2 Chemical hazards Chemicals are a significant source of foodborne illness, although effects are often difficult to link with a particular food. Chemical contaminants in food include natural toxicants such as mycotoxins and marine toxins, environmental contaminants such as mercury, lead, radionuclides and dioxins, and naturally occurring chemicals in plants, such as glycoalkaloids in potatoes. Food additives and nutrients such as vitamins and essential minerals, pesticide and veterinary drug residues are deliberately used to increase or improve the food supply, but assurance must first be obtained that all such uses are safe. Chemical contamination of food can affect health after a single exposure or, more often, after long-term exposure; however, the health consequences of exposure to chemicals in food are often inadequately understood. While assessments of the risks associated with exposure to pesticides, veterinary drugs and food additives are usually supported by extensive information; fewer data are available on the toxicology of contaminants in food. 2. 1. 3 Surveillance of food borne disease Effective control of foodborne disease must be based on evaluated information about foodborne hazards and the incidence of food borne disease. Development of a strategy must be based on an appreciation of the targets and time-frame for improving food safety. This should be an on-going process, in which new targets are set when old ones are achieved, and progress should be monitored continuously in targeted surveys. The absence of reliable data on the burden of food borne disease impedes understanding about its public health importance and prevents the development of risk-based solutions to its management. Innovative strategies and methods are needed for surveying food borne disease and food contamination. A laboratory-based surveillance system should be based on sentinel sites and regional and/or international laboratory networks. A necessary prerequisite for risk-based strategies based on optimized surveys is an interdisciplinary approach involving strong collaboration among all sectors dealing with food borne disease surveillance and food safety in the health sector. . 1. 4 New Technologies New technologies, such as genetic engineering, irradiation of food, ohmic heating and modified atmosphere packaging, can be used to increase agricultural production, extend shelf life or make food safer. Their potential benefit for public health is great: for example, genetic engineering of plants has the potential to increase the nutrient content of foods, decrease their allergenicity and improve the efficiency of food production. Some new technologies benefit the health and economy of communities and contribute to sustainable development. 2. 1. 5 Capacity building Most developed countries continue to expand the capacity to protect their populations from exposure to unacceptable levels of microorganisms and chemicals in food. Public awareness of the risks involved is relatively high in these countries, and many governments have made clear commitments to improve food safety. The consumption of locally produced food is more common in developing countries. Fewer processed and packaged foods are available, large volumes of fresh food are traded in traditional markets, and food eaten outside the home is typically prepared by street vendors. Most of the concern for food safety is related to inappropriate use of agricultural chemicals, poor storage of food, an absence of food inspection, lack of infrastructure such as potable water and adequate refrigeration and lack of awareness about food safety and hygiene. Many developing countries are poorly equipped to respond to existing and emerging food safety problems. They lack technical and financial resources, an effective institutional framework, trained manpower and sufficient information about the hazards and risks involved. The risks are especially great in countries where low national income coincides with rapid industrial and agricultural development. 2. 2 Importance of Food Safety Food safety and sanitation are considered to be a key issue to ensure overall food security in Bangladesh. Food is the major source of human exposure to pathogenic agents, both chemical and biological (viruses, parasites, bacteria), from which no individual is spared. The importance of food safety stems from: (1) Food being the primary mode of transmission of infectious disease; (2) The intricate linkage with development- governs individual and community health, national productivity, and promotes export potential thus earns foreign exchange; (3) Emerged as prominent sources of conflict in international agricultural trade. Biotechnology has raised some food safety concerns as new scientific methods to assess the safety of food derived from biotechnology have yet to be developed and agreed upon internationally. Urban population are gradually shifting from cereal-based diets and would likely generate a demand for fish, livestock, horticultural, forest produce as well as processed items, in turn necessitating safety load of associated transport, storage and marketing infrastructure. CHAPTER 3 PRESENT STATUS OF FOOD SAFETY IN BANGLADESH Food safety is a highly complex issue. Many food safety challenges in Bangladesh are well-known and the concerned stakeholders are aware of the need to improve the national food control system. An estimated 45 million people in Bangladesh suffer from food poisoning or some kind of food borne diseases round the year, pathogenic organisms such as bacteria and virus as well as chemical contaminants like pesticides, residues, heavy metals and food additives lead to food borne diseases around the world. Bangladesh is in worse condition due to poor awareness about food safety among producers and consumers. 3. 1. 1 Meat: Bangladesh has a large livestock population but for long time meat processing has remained to a very small section of people. The supply of meat constitutes for all communities of urban and rural areas a factor of economic, hygienic and public health importance, but the situation of meat production and processing with regard to handling, slaughtering and dressing of food animals takes place in a much disorganized way and unsanitary conditions. The public due to unawareness and non-enforcement of laws many a times buy meat, which cannot ensure protection to consumers from the potential danger of inferior quality meat. The finished products are transported to meat shops by rickshaw, cart, vans and shoulder carriage, often lying on unclean surfaces and exposed to health hazardous agents. Blood, ruminal and intestinal contents are either left where the slaughter has taken place or washed down a drain to eventually end up in a pond or a watercourse. 3. 1. 2 Milk and Milk Products: There is no proper systems developed in the production of milk and their products in Bangladesh and the public community does not feel the importance of hygienic milk. Supply of milk from widely scattered sources, non availability of cooling before and during transportation, careless handling and distribution under improper hygienic condition and willful adulteration with pond or river water are all unsanitary activities under which milk is being sold. Moreover the transportation of milk from villages to urban market presents an enormous problem. Milk after production is kept in buckets or earthenware pails and sold to gowallas and milkmen, who ultimately collect milk in big vessels and transport to town and cities on shoulder carriage or bicycle or by road transports and rail. During transportation innumerable opportunities are provided for contamination. 3. 1. 3 Poultry Meat: There is two marketing systems regulate the poultry meat sector in Bangladesh: Firstly marketing of rural scavenging poultry and secondly marketing of broilers. During these pre-harvest and post-harvest activities hygienic conditions are not maintained. 3. 1. 4 Eggs: The egg is an excellent example of a safe food product that normally is well protected by the intrinsic parameters. In Bangladesh eggs are not sold on the basis of quality cleanliness, size and weight but sometimes on the basis of production origin i. e. native or deshi eggs and farm eggs. Improper handling and bad transportation lead to rotting of eggs. However the preservation of egg quality and its public health importance are not given due attention. . 1. 5 Fast Food: The food habits of people all over the world are changing at faster rate and they are increasingly depending on modern food technology. In many supermarkets of developed countries including Bangladesh, nearly 10,000 ready-to-cook types of food items can be seen. Some of the examples of commonly marketed popular food items of animal origin are Meat Burger, Beef patties, Chicken nugget, Corned beef, Meat soups, m eat roll, Chocolate milk, etc. If these foods prepared under poor hygienic environment which may cause outbreaks of disease after ingestion by consumers. 3. 2 ADULTERATION OF FOODS IN BANGLADESH Its Effect |FOOD adulteration is the process of adding chemical substances with foods, which should not be contained within food and beverages. Chemical | | |substances or simply adulterants may be internationally added to substances to reduce manufacturing costs, or for some deceptive or malicious| | |purpose. Adulteration of foods is a common age-long problem of Bangladesh. The food adulteration by vested groups has made the situation | | |worse in Bangladesh. | | |3. 2. 1 Use of fertilizer chemical adulterants | | |Urea: The chemical fertilizer urea is used in our rice to make it whiter, fish in kitchen markets are stored in formaldehyde (used to | | |preserve dead-bodies) to keep them fresh-looking. | |There are many applications of urea such as to grow more food dyeing in textile, bright colour rice bright colour puppet rice, preservation | | |of fish, meat and vegetables, food additive for cow which sells in the Eid- ul-Azha, flavour-enhancing additive for cigarettes. It forms | | |dermatitis or inflammation of the skin (rashes), bulkiness of the body, kidney and liver damage etc. | | |Calcium Carbide: Fruits are ripened artificially using calcium carbide while traces of organo-phosphorus - an insecticide - has been | | |discovered in vegetables in kitchen markets. The nutritional elements that should be in fruits and vegetables, if adulterated with dyes and | | |synthetic colours, are destroyed. | | |Formaline: Formaline has been used for the preservation of noodles, meat, fish etc. It creates in the body violent coughing, headaches, | | |Asthma, Bronchitis, and some other complicated diseases | | |Amylum: Amylum is the polysaccharide carbohydrate, which forms the crystalline form in the liver and creates digestion problem. It is added | | |to sausages as a thickening, stiffening or gluing agent. | | |3. 2. 2 Use of Health Hazardous Agents For Colouring Food: | | |Some sweetmeat makers from rural areas are unaware of the existence of food colouring and use only industrial dyes in their products. The | | |dough makers in different parts of the country put sulphuric acid in hot milk to make it thicken quickly. Colours and sweeteners are injected| | |into fruits. All artificial colours are highly toxic such as copper, zinc or indigo-based green dyes, are added to soft and hard drinks, and | | |in colouring sweets etc. | | |3. 2. 3 Substituting With Under Quality Food Substances | | |Mogdad seeds and Roasted chicory roots: Mogdad seeds and Roasted chicory roots have been used as adulterants to make cheaper coffee. But | | |those are highly toxic and play an important role in increasing the blood pressure. | |Oleomargarine: Oleomargarine or lard is the fatty acid added to butter, which is cheap and can be easily made industrially. | | |Rapeseed: Rapeseed that has been linked with adverse effects in asthma, allergies and hay fever, is commonly added to sunflower oil and | | |soyabean oil. | | |Rye: Rye flour has been added to barley, bread, wheat flour, and even alum to disguise the use of low-quality flour. But rye can cause both | | |physical and mental harm, including convulsions, miscarriage, necrosis of digits, and hallucinations. | |Sugar syrup: Honey is also frequently adulterated, as lab tests have found sugar syrup is often mixed with honey to enhance the sweetness. | | |It is fully responsible for obesity, diabetics, foot ulcers, eyes and nerve damages etc. | | |Animal fat, fake oil: Nowadays, pure butter oil and ghee are also very rare in the market. Dishonest traders use a host of ingredients such | | |as animal fat, palm oil, potato mash, and vegetable oil to produce fake butter oil. They even mix soap ingredients like steirian oil with | | |ghee, to increase the proportions. | |Along with Star Ship, Fresh and Goalini, reportedly use vegetable fat instead of milk. | | | | | | | | |3. 2. 4 Mixing With Nonfood Ingredients | | |Most of the red chilli powder used in the market is adulterated in most cases the spices are mixed with brick dust. | | |Cutting oil has been used for making milk. When milk is made by cutting oil, there is no chance to grow any kind of virus/bacteria and so | | |preservation is unnecessa ry. | CHAPTER 4 Food Safety and Quality Control Framework in Bangladesh Bangladesh has achieved a significant progress in health nutrition of the people. In spite of this progress, still the infant mortality rate is 51/1000 and maternal mortality ratio is 3/1000 livebirths. Some one third of the children born with low birth weight and only 11. 5 % of preschool age children are nutritionally normal. ‘Diarrhoeal diseases is one of the major public health problems in the country. Some two third of these diarrhoeal diseases are food and water borne. Bangladesh is yet to develop a unified Food Safety Administration System and to formulate a Food Safety Policy. But it has a National Food and Nutrition Policy where attention has been given on food safety. There are significant activities in food safety and quality control are going on in the country. A number of Ministries, Departments and Agencies are involved in these activities with a major responsibility of the Ministry of Health and Family Welfare (MOHFW) which has a unique infrastructure to deliver its services throughout the country. Under this Ministry, Management Information System on food safety and food borne illnesses is some extent integrated with the Primary Health Care Programme. It may be mentioned here Bangladesh has signed the WTO Agreement. In Bangladesh, the food safety and quality control framework consists of Laws, Regulations Standards, Administration Inspection and Laboratory analytical services. 4. 1 Laws, Regulations and Standards 4. 1. 1 LAWS AND REGULATIONS a) The Bangladesh Pure Food Ordinance, 1959: This is an ordinance to provide better control of the manufacture and sale of food for human consumption. Now, this Ordinance is under revision as ‘The Bangladesh Pure Food (Amendment) Act, 2004. Under this Act, it has been proposed to constitute a National Food Safety Council ‘headed by the Ministry of Health and Family Welfare as well as to establish Food Courts. (b) The Bangladesh Pure Food Rules, 1967:. In this Rule, there are generic standards for 107 food products. Now, this ‘Rules is under revision. c) The Special Power Act, 1974 (Act No XIV of 1974-as modified up to the 31st July, 1978): An Act to provide special measures for the prevention of certain prejudicial activities, for more speedy trial and effective punishment of certain grave offences. (d) The Food Grain Supply (Prevention of Prejudicial activity) Ordinance, 1956 (Ord. xxvi of 1979): This ordinance provides special measures for prevention of prejudicial activity relating to the storage, movement, transshipment, supply and distribution of food grains. It provides basis for the protection of false statement or information. e) The Bangladesh Standards and Testing Institution Ordinance, 1985: This ordinance is to establish an Institution for standardization, testing, metrology, quality control, grading and marking of goods. Within the framework of this ordinance, Government has established the Bangladesh Standards and Testing Institution (BSTI). One import task is to certify the quality of commodities, materials, whether for local consumption, export and import. The Ordinance has been amended as The Bangladesh Standards and Testing Institution (Amendment) Act, 2003. Currently, BSTI is developing a ‘Policy on Labelling. BSTI is the Codex Focal Point for Bangladesh. (f) The Radiation Protection Act, 1987: Under this Act, the Institute of Food and Radiation Biology (IFRB) of Bangladesh Atomic Energy Commission is primarily involved in food irradiation research and development in the country. (g) The Iodine Deficiency Disorders Prevention Act, 1989: The Government has enacted â€Å"The Iodine Deficiency Disorders Prevention Act, 1989 for universal salt iodisation banned non-iodised salt from market, aimed at virtual elimination of IDD from the country. h) The Essential Commodity Act, 1990: The purpose of administering this act is to stable, maintain or increase supply of essential commodities including foodstuffs. The mandate of Essential Commodity Act also includes broad spectrum of broad spectrum of activities like storage, transport, distribution, disposal, acquisition, use or consumption of any essential commodity. (i) Fish and Fish prod uct (Inspection and Quality Control) Rules, 1997: This section of the Fish and Fish products (Inspection and Control) Ordinance 1983 (Ord xx of 1983) and n conjunction with fish and fish products Inspection and Quality Rules 1989, and other related provisions made there under, the Government has made the Rules: Fish and Fish product (Inspection and Quality Control) Rules, 1997. These Rules are basically meant to develop quality improvement to promote export of trade. The quality control of fish and fish products in the country has earned reputation of the importing countries. (j) Laws and Regulations: In addition, a number of other Laws and Regulations are existed in the country to ensure the safe and quality food viz. The Animal Slaughter (Restriction) and Meat Control (Amendment) Ordinance,1983 (it is under revision);The Pesticide Ordinance,1971 the Pesticides Rules,1985;Destructive Insects and Pests Rules (Plant Quarantine),1966,amended up to 1989;Agricultural Products Market Act,1950 (revised in 1985);Fish Protection and Conservation Act,1950 (amended in 1995);Marine Fisheries Ordinance 1983 and Rules,1983;Procuremnet Specifications, Ministry of Food, Rice Mill Control Order etc. To protect the consumers rights and privileges a new Act i. e. Consumers Protection Act, 2004 is to be passed soon. There are also a number of policies i. . Bangladesh Food and Nutrition Policy, 1997 and National Plan of Action on Nutrition, National Agricultural Policy, 1999; Integrated Pest Management Policy, 2002 etc are linked with the countrys food safety and quality control. (h) Pure Food Act, 2005: Finding huge irregularities and unhygienic situation in the food sectors, the government has formulated a new law, the Pure Food Act, 2005. 4. 1. 2 Bangladesh Pure Food Ordinance, 2005 in Details Provisions regarding manufacture and sale of Food 1. Prohibition of manufacture or sale of food not of proper nature, substance or quality (1) No person shall directly or indirectly a) Manufacture or sell any article of food which is adulterated, or (b) Sell to the prejudice of the purchaser any article of food which is not of the nature, substance or quality demanded by the purchaser. (2) An offence shall not be deemed to have been committed if the article of food contains the normal constituents and if any innocuous substance or ingredient has been added thereto, if such substance or ingredient (i) is required for the production or preparation of such article as an article of  commerce in a condition fit for carriage or consumption, and (ii) is not so added raudulently to increase the bulk weight or measure, or to conceal the inferior quality, of such article: Provided that the admixture of such su bstance or ingredient does not render such article to be injurious to health; 2. Prohibition of sale or use of poisonous or dangerous chemicals, intoxicated food colour, etc No person shall directly or indirectly sale any food in which poisonous or dangerous chemicals or ingredients or additives or substances like calcium carbide, formalin, pesticides [DDT (dichloro-diphenyl-trichloroethane ), PCBs (polychlorinated biphenyl oil) etc. r intoxicated food colour or flavouring matter has been used in any food which may cause injury to human body. 3. Prohibition of manufacture or sale of food not of proper standard of purity No person shall, directly or indirectly manufacture or sell any milk, butter, ghee, wheat flour (that is to say, maida, atta or suji) or mustard or any other rape seed oil, or any other article of food which are not of proper standard of purity. Standard of purity of milk or skimmed milk or condensed milk or  sterilized milk or desiccated milk   (1) In the case of milk other than skimmed, condensed, sterilized or desiccated milk,- (a) the species of animal from which the milk is derived shall be specified by the seller in such manner as the local authority may direct by general or special order in this behalf;(b) the article sold shall be the normal, clean and fresh secretion obtained by the complete milking of the udder of a healthy animal of the species specified, not earlier than seven days after the calving and freeing of the colostrums of such animal; and (c) the article sold shall, whether such secretion has been processed or not, be an article from which no ingredient has been extracted and to which no water or other substance (including any preservative) has been added and which contains the normal constituents prescribed under clause (a) or sub-section (1) of  section 5. (2) In the case of skimmed milk,- (a) T he container shall be labelled and marked in such manner as may be prescribed; (b) The article sold shall contain such proportion of the constituents of milk as maybe prescribed; and (c) The place at which such article is sold shall be specified by the seller in such manner as the local authority may direct by general or special order in this behalf. 3) In the case of condensed, sterilized or desiccated milk,- (a) The container shall be hermetically closed, labelled and marked in such manner as may be prescribed; and (b) The article manufactured or sold, as the case may be, shall contain such proportion of the constituents of milk as may be prescribed. Standard of purity of butter In the case of butter, the article manufactured or sold, as the case may be, shall be exclusively derived from the milk or cream (other than skimmed, condensed, sterilized or desiccated milk or cream) of a cow or buffalo or both, and may be with or without salt and with or without the addition of any innoc uous colouring matter, and shall not contain a greater proportion of water than may be prescribed. Standard of purity of ghee In the case of ghee (that is to say, clarified milk fat), the article manufactured or sold, as the case may be, shall contain only substances (other than curds) which are prepared exclusively from the milk of cows or buffaloes or both, and shall fulfil such other conditions as may be prescribed. Standard of purity of wheat flour In the case of wheat flour (that is to say, maida, atta or suji), the article manufactured or sold, as the case may be, shall contain only substances which are derived exclusively from wheat, and shall fulfill such other conditions as may be prescribed. Standard of purity of mustard or any other rape seed oil In the case of mustard or any other rape seed oil, the article manufactured or sold, as the case may be, shall be derived exclusively from mustard or any other rapeseed, as the case may be, and shall fulfill such other conditions as may be prescribed. 5. Prohibition of manufacture or sale of anything similar to or resembling an article of food No person shall, directly or indirectly and whether by himself or by any other person acting on his behalf, manufacture or sell anything similar to or resembling an article of food notified or under any name which so resembles the ordinary name of such article of food as to be likely to deceive the public or which is in any way calculated to mislead the public as to the nature, substance or quality of that thing. 6. Prohibition of keeping adulterants in places where food is manufactured or sold A person cannot keep or sell adulterants near the premises of manufacturing process of food. If any kind of adulterants is found near a food premise or shop then the owner will be accused for breaking the law if the contrary cannot be proven. No person shall keep Guzi (niger seed) in any manufactory or shop. No person shall keep any quantity of white oil except under a license granted by a local authority. 7. Prohibition of sale of diseased animals and unwholesome food intended for human consumption No person shall sell for human consumption any living thing which is diseased or unsound or sell or manufacture any other article of food intended for human consumption which is unwholesome or unfit for human consumption. 8. Prohibition of use of false labels No person shall, directly or indirectly use labels which falsely describes that the article is to mislead as to its nature, substance or quality. 9. Registration of certain premises The premises used for manufacturing, storing or selling food must be registered from authorized body. 10. Special provisions for seller of Ice cream and some other food The manufacturer and seller of certain dry food such as ice cream, ice, pickles, sweets, cake, biscuits, bread, flour, pulses etc must clearly write their address on the signboard and the transport the use to delivery. Prohibition of the keeping of bread-stuffs, etc, otherwise than in covered receptacles. No milk, bread-stuffs, cake, pastry, sweetmeats, confectionery or other article of  food intended or commonly used for human consumption without further preparation by cooking shall be sold, exposed or kept or hawked about or stored for sale unless they be kept properly covered or otherwise guarded to the satisfaction of the local authority, so that they shall be protected from dust, dirt and flies 11. Certain diseased person not to manufacture, sell or touch food No person, who is suffering from leprosy, tuberculosis or any other disease which may be notified by the Government in this behalf, shall manufacture or sell any article of food, or will fully touch any such article which is for sale by any other person. Provisions regarding analysis of food 1. Right of purchaser to have article of food analyzed or otherwise examined A person who has purchased any article of food shall, on payment of such fee as may be prescribed, be entitled to have a sample of such article analyzed or otherwise examined by the public analyst appointed for the area in which the purchase was made, and to receive from such public analyst a certificate in the form provided in the Schedule, specifying the result of the analysis or examination. 2. Providing samples for examination is obligatory Any Gov’t nominated person can order the buyer to sell certain products to him for the purpose of examination. He can also ask for the sample of the products to be kept for sale or transport or store. 3. Procedure for obtaining analysis or examination A person who intends to have analyzed or otherwise examined a sample shall-(1) forthwith notify in writing his intention to the person who sold or surrendered the sample;(2) divide the sample into three parts, and mark, seal or fasten each part One part to the person who sold the sample, or One part to the consignor, whose name and address appear on the container of the article, One part for purposes of future comparison; and(3) thereafter submit within seven days one part to the public analyst appointed for the area in which the sample was sold or surrendered. 4. Duty of public analyst to supply certificate of analysis Every public analyst to whom a sample has been submitted for analysis or bacteriological or other examination shall- (a) Analyze or examine such sample or cause such sample to be analyzed or examined; (b) not later than 14 days[ seven days in normal case and two days in case of  emergency after the date on which he receives the sample, deliver to the person submitting it a certificate specifying the result of the analysis or examination, (c) Send a copy of the certificate to the local authority concerned. Provisions regarding inspection and seizure of food 1. Appointment of Inspector A person can be appointed as an inspector by the Gov’t or Gov’t monitor local authority. 2. Right to enter premises A person authorized, or an Inspector appointed, have the right to enter any premises at any hour of the day or night excluding the hours between midnight and day break. 3. Production of books, vouchers and accounts A person authorized, or an Inspector appointed, may by written notice require any person carrying on the trade or business in, or manufacturing or selling, any article of food, to produce before him for inspection all books, vouchers, accounts and other documents relating to such trade, business, manufacture or sale and every person on whom such notice is served shall comply with such requisition. 4. Power to seize food believed to be adulterated. The nominated person can inspect and examine the food any time (except midnight to dawn) and seize food believed to be adulterated 5. Destruction of seized living things and food The nominated person in front of two witnesses and with the written acknowledgement of the owner will destruct the seized food products 4. 1. 3 Laboratory for Food Analyses in Bangladesh The following Laboratories are responsible for qualitative and quantitative assessment of food items- 1. Public Health Laboratory of the Institute of Public Health, Dhaka under the MOHFW. Some 5000 food samples are tested here annually, sent by the Sanitary Inspectors from different Upazilas and Municipalities. 2. Laboratory of the Institute of Public Health Nutrition under the MOHFW-dealing with the monitoring of the quality of Iodised salt and others 3. Food Testing Laboratory, Directorate of Food under the Ministry of Food and Disaster Management. 4. Institute of Food Science Technology, Dhaka; Bangladesh Council of Scientific and Industrial Research (BCSIR) as well as its Branches at Chittagong and Dhaka under Ministry of Science and Information Communication Technology. 5. Food Testing Laboratory of Dhaka City Corporation under the MOLGRD. 6. Laboratory of Plant Protection Wing of DAE of Ministry of Agriculture: 7. Quality Control Laboratories for frozen fish at Khulna and Chittagong under the Ministry of Fisheries and Livestock. Under this Ministry, there is also Lab at Fisheries Research Institute, Mymensingh. 8. Laboratory of Department of Livestock under the Ministry of Fisheries and Livestock. 9. Institute of Food Radiation Biology, Atomic Energy Commission under the Ministry of Energy and Mineral Resources. 10. Institute of Nutrition and Food Science, University of Dhaka under the Ministry of Education. 11. Central laboratory and Lab of Post Harvest Technology of Bangladesh Agricultural Research Institute and Lab. of Bangladesh Rice Research Institute under the Ministry of Agriculture. 12. Armed Forces Food and Drug Testing Laboratory, Dhaka Cantonment, Dhaka under the Ministry of Defence. 13. Laboratories of Department of Food Technology Rural Industry, Department of Dairy Science and Department of Biochemistry of Bangladesh Agricultural University. 14. Chemical Examination Laboratory of CID under the Ministry of Home Affairs. 15. Environment Laboratory, Directorate of Environment under the Ministry Environment and Forests. 4. 1. 4 Bangladesh Food Standards a. Under the Bangladesh Pure Food Ordinance, 1959 and the Bangladesh Pure Food Rules, 1967, there are 107 different generic, mandatory food standards. b. BSTI is the Standardisation body in the country. There are 50 mandatory generic food standards of BSTI. In addition, there are some 250 optional standards for different foodstuff. BSTI is also adopting Codex standards. 4. WHO/FAO supported Food Safety Program in Bangladesh Food safety Programme – a collaborative programme of Govt. of Bangladesh and WHO is being implemented in Bangladesh since 1994. Under the Food Safety Programme. The major activities are- 1. Strengthening of Public Health Laboratory of the Institute of Public Health, Dhaka a. Procurement of instruments, equipment and chemicals b. Training of the laboratory personnel (in home and abroad) 1. Training on Food safety for Health Managers and Sanitary Inspectors of MOHFW and MOLGRD. 2. Training on HACCP for Quality Control personnel of Food industries 3. Orientation on food safety for- School teachers, Community leaders, Religious leaders and Hotel Restaurant Managers/Owners , Street food vendors and others 4. National and Regional seminars on food safety. 5. Information, Education and Communication activities on food safety for School children, Managers/owners of Hotel restaurants, Food vendors, Mass people and others. 6. Research works : On quality of different food items, epidemiology of food borne diseases etc CHAPTER 5 IMPLEMENTATION OF FOOD ORDINANCE Access to pure food is a necessary corollary of right to life. Every human being has a right to get pure food for his consumption. Every state should provide comprehensive law for the safety and purity of food. Pure and unadulterated food should be made available to every person, irrespective of his caste, creed, religion, race and nationality. But unfortunately, food safety situation in our country is very much precarious. Manufacturers and sellers frequently mix poisonous and dangerous chemicals like calcium carbide, formalin, pesticides, intoxicated colorants and flavorants which are injurious to our body. Legal regulations and manufacturers monitoring practices are not enough to prevent contamination of the countrys food supply and to protect consumers from serious harm 1. Administration And Inspection Major Stakeholder Ministries and Departments for Food Control in Bangladesh |Sl. |Ministry |Department/Organization |Major Activities | |No | | | | |1. Ministry of Agriculture |Plant Protection Wing, DAE |Phyto Sanitary certificate for Import/Exported plants/plant | | | | |products | | | | |Pesticide Use Control | | | | |Fertilizer Use Control | |2. |Ministry of Food |Directorate General of Food (DGF) |Quality Control of PFDS, Stock, Procured Food grains/Food Stuff, | | | | |Imported food etc. | | | | |Food Control in the Market (not doing at present) | |3. Ministry of Health |Directorate General o f Health; District |Food Quality and Sanitation Control in Upazila/District level | | |Family Welfare |Upazila Health Administration and |Testing | | | |Institute of Public Health. | | |4. |Ministry of LGRD |City Corporation Pourashava Health Units|Have Sanitary Inspector, Labs and Public Analyst for food quality | | | | |control in their command areas. | | | | | | |5. |Ministry of Fisheries |A) Department of Fisheries (FIQC Wing) |Fish Quality Control Certification for export | | |Livestock | Same for the domestic market | | | |B) Department of Livestock |Animal Health | | | | |Animal Product | | | | |Imported Animal | |6. |Ministry of Industries |BSTI |Frame Standards of Food Products | | | | |Testing Certification Marks and Surveillance. | |7. Ministry of Science, |BAEC |Test Radiation level of Imported Food items; Pesticides Residues | | |Information and | | | | |Communication Technology | | | | | |IFST, BCSIR |Testing of Food Items; | | | | |Research and Development | |8. |Ministry of Education |DG, Primary, |Food safety, Nutrition Environmental issues in the text book of | | | |DG, Secondary, |all level of education | | | |Text Book Board, | | | | |Universities | | |9. Ministry of Information |PIB |Broad cast issues for awareness building | | | |BTV | | | | |Radio Bangladesh | | |10. |Ministry of Home |Bangladesh Police |Assist the Inspection Agencies | |11. |Ministry of Law, Justice |- |Formulation, Vetting, Parliamentary Approval etc. | | | Parliamentary Affairs | | | So, food control in Bangladesh is a multi-sectoral responsibility. 5. 1. The drive against adulterated food Little was done in the past to protect the consumers from adulteration, pathogenic microbial contamination, toxic substances such as pesticide and other contaminants in food. There was an obsolete Food Law from British time, and although updated long back, it was never practiced seriously. Present government deserves thanks for taking serious action against the unh ygienic production, processing and marketing of foods. We much appreciate also the bold steps taken by the BSTI and the law enforcing agencies particularly the courageous and uncompromising attitudes of the magistrates in penalizing the perpetrators. Government and private media such as the dailies and TV channels are taking appropriate actions in disseminating the results of the drives to the consumers. The drive has even crossed the political divide. [pic] Figure: A mobile court fining a food dealer for making food with hazardous chemicals which are very fatal for human being Finding huge irregularities and unhygienic situation in the food sectors, the government has recently formulated a new law, the Pure Food Act, 2005. The new law has the provision to fine the adulterators up to Tk 2 lakh from Tk 75,000 and jail the guilty for a maximum of three years. Since April, 2005 the government has started a drive to control adulteration and unhygienic practices of food in food processing industries, market, hotels and restaurants. The public are terrified to find the poor, unhygienic, and substandard food contaminated with poisonous and harmful chemical substances and microorganisms and inappropriately processed. Mobile courts infrequently invigilate around the capital and the districts to discover different kinds of food houses, hotels and restaurants which are found to be selling noxious foodstuffs. But this invigilation is not sufficient to meet the whole demand. A regular mobile court resumes food drives to check adulteration of different food items. The government formed four special mobile courts on June 14, 2005 in the wake of a series of reports carried by news papers on colossal food adulteration. The mobile courts conduct massive drives in the city eateries and food shops and fine and imprison a good numbers of adulterators. The government initiative had drawn a huge public attention and praise and the drives in no time spread elsewhere in the country. The recent food drives has brought some development in the food sector in the city, but most of the issues remain the same due to the halt. The situations remain the same in the fruits and vegetables markets as well. The farmers are using chemicals in the vegetables and fruits so that they ripen quickly. But some sweetmeat shops have changed their approaches, which is a good sign. The use of harmful textile dyes in the sweetmeat has sharply fallen. Besides, some food producing companies are mentioning the expiry dates on their products. However, the kitchens of the common roadside restaurants remain as filthy as before. A mass awareness has been created in all the tiers of the society from the cities and towns to the villages. The consumers are getting aware of their right to get nutritious, safe and hygienic food. Although there are some minor flaws like a picture in a daily of a dish of prepared food in a very well known restaurant showing the tails of prawns as cockroaches. 5. 2 Efforts by NGOs: A wide range of activities on food safety awareness are being undertaken by a series of NGOs as Follows-. Consumers Association of Bangladesh (CAB) Bangladesh Paribesh Andolon (BAPA) DOSHER Bangladesh, etc 5. 3 Limitations in Implementation of the Ordinance: Food control activities are implemented unorganized form, including scanty information on food contamination. Food laws regulations do not embody recent development/ recommend ations by Codex, SPS TBT Agreements Weak coordination among activities like plant quarantine, food control, standards, enforcement and labs Weak Consumer/public awareness programs GM food, one of the main issues of concern for human health is ignored Compliance cost. Financial resource constraints. Dynamic Factors Influencing Food Safety Policies; Food Safety Concerns in Technology Improvement Research: Production technology research; Post harvest Technology Research; Policy Research and Food Safety Absence of proper enforcement Knowledge of standards, laws/regulations are too low among the producers and consumers. Safe limits of arsenic in food yet to be ascertained. CHAPTER 6 RECOMMENDATIONS 6. 1 Food Safety Policy A comprehensive Food Safety Policy should be formulated having an appropriate institutional framework to operationalize it. 6. 2 Laws, Regulations, Standards The pure Food Ordinance 2005 and other Regulations relevant Acts should be updated from time to time in view of the changing requirements. Enactment of Consumer Protection Act, Feed Act etc. should be made as early as possible. Harmonization of provisions/standards in various laws/rules is also necessary. Guidelines should be issued on Good Agricultural Practices and Good Manufacturing Practices (GMPs) for all foods including fruits and vegetables. CAC standards do not fully take care of a number of foods manufactured/grown in the country for their quality and safety standards. In such cases, the internationally accepted food certification system should rely on the National standard for marketing. A comprehensive labelling law with appropriate labelling provisions for local and imported packaged food inconformity with CODEX should be formulated and properly implemented. 6. 3 Technical Assistance (TA) needs: Training for the national regulation agencies concerning the preparation of technical regulations (TBT principles); for implementing certification, accreditation and reinforcement; evaluating the impact of the standards/procedures/guidelines; Seminar/workshop for creating awareness among private and public sectors; Preparation of a SPS and TBT accomplishment guidelines. 6. 4 Infrastructure of Food Control Include measures to modernize food inspection, manufacturing procedures, research on food borne disease outbreaks; Establishment of bodies for accreditation, regulation and certification; Development of consultants ; Feasibility and methods for post-marketing monitoring of GM food products Institutional changes- complement HACCP, ISO management System etc. An apex body for policy formulation and development task of Food Quality and Safety Programs (FQSP) should be formed including all stakeholders; Institutional mechanism such Food Safety Council, Food Safety Technical Comm. Monitoring Committee etc. A National Food Control Agency should be established. 6. 5 Training and Human resource development Should be targeted for i) food inspectors, ii) food scientists and analysts, iii) policy makers, iv) microbiologists, v) public health physicians, vi) food technologists, vii) serial librarians and documentation officials, viii) food law experts etc. 6. 6 Conformity Assessment Infrastructure Adequate testing facilities including microbiological and safety parameters analysis should be developed from farm to production to assist the compliance of HACCP, quality certification system and for continual improvement of a produce. Food safety and other certification system should be reviewed through unified efforts of industries, farmers, regulators, scientists, academicians consumers to develop a state-of-the-art, food safety quality system. Cleaning, grading, testing, standardization, packing, storage, labeling and marketing based on well documented principles o f good practice, HACCP, scientific storage should be encouraged at farmers’ level so as to promote direct integration of food processing units with producers. Capacity strengthening is required for the laboratories of different institutions. Strong co-ordination among the conformity assessment infrastructure. There is a need to establish/review safe limits for food additives and contaminants, study data on these mycotoxins, level of risk and recommendation of Codex. Laboratories should follow simple method for detection and quantification of toxins in mycotoxin prone food items. An electronic certification (E-cert) system may be developed. It is very important that the sampling procedure is standardized and it is transparent. The procedures for inspection and drawing samples should be laid down in accordance with the standards prescribed and should be in tune with the international practice. 6. 7 Food Safety Database Adequate data should be generated for pesticide residues, toxic metals in different food crops for use in risk assessment work, for ensuring consumer’s protection and for harmonization of standards with that of safety standards under Codex. The food safety information database should be expanded to provide more complete information on the incidence of food borne disease by pathogen and by food. Surveillance program to collect more precise information about the incidence of food borne illness, especially illness caused by chemical and microbiological poisoning including Salmonella and E. coli O157:H7. Growing a networking system on nationwide food borne diseases and its risk assessments. Share information/data for mutual usage wider utilization (particularly to reduce risks). 6. 8 Production and Market Places Development Encouragement to organic production of farmed and processed farm roducts should be on the priority food list, which is an alternative to safe food, produced through conventional techniques. Integrated quality system from farm to market should be developed to ensure that there is no deterioration in the quality of the organic food and it is properly transported, stored and marketed. Depending upon food crops, concept of ISO 9000 and HACCP should be developed and practiced at farm level. Integrated quality marketing approach should be adopted at farm, from pre-harvest to post harvest including scientific storage, grading, standardization, certification, labeling, traceability, tr ansportation and marketing. Technology, innovation and enterprise development should be the keys in attaining food safety. Development of scientific storage facilities in food chain would facilitate in retaining the quality of the produce. 6. 9 Coordination among GOB organizations and GO-NGO activities Domestic harmonization of activities, procedures, method of testing etc. among the GOB agencies is very much required in the first place. A national commitment and the collaboration of all ministries concerned with health, agriculture, finance, commerce, food, industry, municipality and concerned NGOs are to be ensured. 6. 10 Law Enforcement The laws in place should be implemented with full force and hurdles in implementing the existing laws against adulteration to be eliminated. 6. 1 Awareness building Education, awareness and training through manuals, material, and practical demonstration as a priority to regulatory measures should be given to farmers, food processors, govt. re gulators, policy makers, vendors and other persons involved in the system for compliance. Adequate knowledge and guidance should be available to farmers for strict application of good agricultural and marketing practices for their food crops programs to educate consumers about food safety should be launched. 6. 12 Research and Study Food Safety Policy research should be launched in the fields of production, processing, marketing and consumption. Study of collective impact of unsafe food intake should be carried out for which a technical assistance might be sought. CHAPTER 7 CONCLUSION In Bangladesh, guaranteeing food safety involves activities conducted by several agencies and institutions whose mandates are often not clearly defined. This has resulted in fragmentation of the food control system and inefficient use of resources. Cooperation and coordination at national, subregional, regional and international levels is required to improve effectiveness and thus protection of the health of the consumer. Assuring food safety is a shared responsibility between all stakeholders, especially, civil society, consumers and industry that must have a common vision in order to succeed. The Government of Bangladesh is well committed to ensure safe and quality food for the people of the country for better health, nutrition and development. The Government is going to constitute a National Food Safety Council soon. Furthermore, the Government is updating the laws, rules and regulations regarding food safety and quality. Strengthening of the existing laboratories and establishment of a reference laboratory as well as set-up of regional Public Health Laboratories at the Divisional and District head quarters under the Ministry of Health and Family Welfare are urgently needed. CHAPTER 8 REFERENCES Government of Bangladesh: Various documents. MOA (2004): Report of the National Task Force on Food Safety Bangladesh for FAO-WHO Regional Conference on Food Safety for Asia and the Pacific Seremban, Malaysia, 24-27 May 2004. MOF (2004): Report of the Working groups for Harmonization of food safety laws, regulations, control system, control mechanism and standards for facilitati ng food trade among the SAARC countries. WHO (2002). Food Safety and Food-Borne Illness. World Health Organisation, Geneva. FAO/WHO. Assuring food safety and quality. Guidelines for strengthening a national food control systems. FAO Food and Nutrition Paper 76. ( who. int/foodsafety/publications/fs_management/guidelines_foodcontrol/en) WHO. Guidelines for strengthening a national food safety program. WHO/FNU/FOS/96. 2. Geneva, 1996. Henson, S. J. (2002). The Current Status and Future Directions of Codex Alimentarius. World Health Organization, Geneva. Buzby,J. C. and Roberts,T. (1997). Economic costs and trade implications of microbial foodborne illness. World Health Statistics Quarterly, 50, (1/2), 57-66 Robert, J. A. (1996). Economic evaluation of Surveillance. London, Dept of Public Health and Policy. fao. org/docrep/meeting/008/ae335e. htm fao. org/docrep/006/y8705e/y8705e09. html [pic] PRIMARY SOURCE SECONDARY SOURCE SOURCES OF DATA