UNDERSTAND THE IMPORTANCE OF HYGIENE AND FOOD SAFETY

What is the purpose of food safety?

Food security means that food is clean from harmful bacteria, poisons, toxins and clean from faeces and other waste.


Why our food should be clean?

Unhygienic food can contain hazardous substances or bacteria that can cause food-borne diseases like cholera, typhoid, food poisoning, jaundice (hepatitis A) and others.

What are the basic things that need to be prioritized to ensure that food clean?

     Cleanliness of raw materials.

     Clean food handling.

     Personal hygiene of food handlers.

     Adequate basic health needs.

     Food premises that have a clean environment.

     Design of food premises and appropriate equipment.

     Preparation and proper storage of food.


Hygiene aspects of food handling include;

a) All food handlers.

b) raw materials.

c) Equipment used.

d) environment such as kitchen and food preparation.



Who is it for food handlers?

Food handlers are all involved in the preparation of food from the beginning to the food to be taken or eaten. It is any person involved in the preparation, serving and sale of food.



How do we ensure that food provided is safe and clean?

One of the measures to ensure that food provided is safe and clean is to keep personal hygiene and sanitation practices may be necessary when handling food.

CHANGES IN EATING HABITS
How can I reduce my cholesterol levels?
High cholesterol content inin the blood can cause heart disease leading cause of deathin America.Although there are many ways thatyou can do to lower cholesterol and thus protectRid yourself of this condition, half of the population of Americans still have levelscholesterol is too high (above 200 mg / dl).
You can reduce the contentcholesterol in your blood by eating a healthy,lose weight if necessary, and exercise. Among youalso there is a need to take medication because only by changing the dietalone is not sufficient to protect themselves from this disease. Doctorand nurse will help you to formulate a schedule forreduce your cholesterol level and protect your heart to stayhealthy!
Most heart diseasecaused by excessive accumulation of cholesterol, plaque (plaque) andother fatty deposits in blood vessels of the heart. When the vesselblood that the blood to the heart become clogged up bloodcan not flow, heart attack will occur.


WHAT SHOULD I EAT?
Foods low in fat, low cholesterol, including:


    Fruits and vegetables
    Cereals such as rice,
    wheat and pasta
    Lean meat and meat
    birds such as chicken without the skin (choose up to 6 ounces
    day)
    Low-fat milk or materials
    milk from skimmed milk
    No fatty fish and shellfish
    Legumes and vegetables
    peas
    Various types of beans and
    limited amounts of grain
    Unsaturated cooking oils such as
    canola, olive oil, sunflower oil and palm oil,
    a limited number.


WHAT SHOULD I limit?


    Full cream milk, cream and
    ice-cream
    Butter, red eggs and cheese
    and food use of these materials
    Internal organs such as liver,
    kidney and brain
    Processed meat
    such as sausage, hot dogs, salami, hamburgers and bologna
    Foods made from
    red eggs and saturated fats
    Saturated oils such as oil
    coconut
    Fatty meats
    Duck and goose
    Saturated fats such as margarine,
    fat b * b *
    Fried foods.


COOKING TIPS FOR WHAT I AM?


    Drain the excess oil
    after you blanching, baking or cooking fatty foods
    Do not rub the food with
    fat / oil that drips; Make the blood, water or marinade
    other materials that are not fatty / oily
    Better blanching, baking,
    boil and steam food rather than fried
    Remove all fat
    will appear on your meat cooked, and remove all the skin from
    chicken / turkey
    Serve a small portion
    only meal that contains fat and a large part of a meal
    of which are fat-like noodles, rice, beans and
    vegetable
    Use egg whites and avoid
    red part of the egg when the need to use eggs for a recipe
    Use low-fat cheese,
    milk mozzarella made from half of the scheme and other cheese without
    fat, other than regular cheese
    Use a cooking book
    contains low-fat recipes.

HOW TO GET MORE INFORMATION?


    Talk to your doctor,
    nurse or health professional.
    If you have a problem
    high cholesterol, your family members may also have risk
    high.
    It is important for them to
    make changes now to reduce this risk.
    You have questions or
    comments for your doctor?
    Spend a few minutes to
    write any questions you wish to ask when you meet
    with your doctor soon.

FOOD SECURITY POLICY (DJBM)
 Rising food prices and international shortages have caused the food crisis in many countries. Nevertheless, the food supply in the country at this time includes the supply of imported food are still able to meet the demand of the people of Malaysia.
In the event that world food prices continued to rise since early 2008, the Government took immediate steps to ensure adequate supply of food at reasonable prices to consumers.
For this purpose, the Government has approved Food Security Policy (DJBM) on May 2, 2008 for: -

    Increase production and productivity of agro-food sector to meet the subsistence level.
    Agricultural operators to ensure that appropriate income and ensure food production is not decreased.
    Ensure adequate food supply, quality and safe for consumption.

To ensure DJBM goal is achieved, the Ministry of Agriculture has developed a seven (7) programs / projects that will be implemented during the period 2008-2010 through the Department / Agency under the Ministry. For 2008, the programs / projects planned include: -

    The increase in rice production
    Creation of buffer stocks of rice
    Programs to increase production and productivity of crops, fisheries and livestock.
    Incentives for operators of Agriculture
    Strengthen FAMA to ensure that the market and distribution of agricultural produce
    Implementation of Green Earth
    Development of idle land and idle ponds to increase production

Department of Agriculture, Malaysia was given the responsibility of implementing 5 programs / projects: -

    Project alignment fields - barn / outside barn
    Permanent food production park project
    Wasteland development projects
    Greening program
    Incentives to encourage increased food production

In addition responsible for implementing the five programs / projects above, the Department is also responsible as the head of the overall project implementation increased production of paddy / rice.
National Food Security Policy is expected to help and ease the burden of rising production costs and encourage increased production of agricultural products for farmers countries involved in the production of crops, vegetables, fruits, aquaculture and livestock.

18 Easy Water Saving Tips

18 Easy Water Saving Tips

Never leave a tap running. Teach your children to shut taps properly. Fix all leaking taps, pipes or toilet systems in your home immediately. Avoid using a hose as far as possible. Hosing usually wastes water. Wash your car or motorcycle less often. Use a bucket and a damp cloth or sponge. Water your plants with a watering can. Water your plants at the roots, not the leaves. Mop your floor instead of using a hose or splashing water from a bucket. Sweep your porch or driveway outside your home instead of using a hose. Turn off the tap when brushing your teeth. Turn it on only to rinse. Turn off the tap when you are soaping your hands. Turn it only to rinse. Turn off the shower when you are soaping your body. Turn it on only to rinse. Take shorter showers Fill and plug your the sink when washing/rinsing food, dishes and cutlery. Install “double-flush” toilet systems. A half-flush usually does the job. Use your washing machine only when you have a full load of clothes. Do not leave the water running when washing clothes by hand. Do not flush rubbish down the toilet. Put it in the rubbish bin. Call 04 509 6 509 to report leaks at roadside mains or pipes immediately. Our Call Centre operates 24 hours a day.

Tariffs (effective 1/11/2010

Tariffs (effective 1/11/2010)

Category RM per 1,000 litres

Tariff 1 - Domestic (Individual)

Minimum charge 2.50 per month First 20,000 litres 0.22 20,000 – 40,000 litres 0.42 40,001 – 60,000 litres 0.52 60,001 – 200,000 litres 0.90 More than 200,000 litres 1.00 WATER CONSERVATION SURCHARGE (WCS) Consumption above 35,000 liters per month RM0.24

Tariff 2 - Trade (Ordinary)

Minimum charge 10.00 per month First 20,000 litres 0.66 20,000 – 40,000 litres 0.89 40,001 – 60,000 litres 1.15 More than 200,000 litres 1.27

Tariff 3 - Trade (Special)

Minimum charge 10.00 per month Flat rate 1.52

Tariff 4 - Trade (Shipping)

Minimum charge 10.00 per month Flat rate 2.54

Tariff 5 - Domestic (Bulk)

Minimum charge 26.00 per month Flat rate 0.35

Penang Water Supply Statistic

		2009	2010
Total land area – State of Penang		1,031 sq km	1,031 sq km
Gazetted water catchment area		62.9 sq km	62.9 sq km
Main source of raw water		Muda River (Sungai Muda)	Muda River (Sungai Muda)
Population (est.)		1.58 million people	1.61 million people
Registered water consumers		Domestic - 432,422 Trade       -   60,812	Domestic - 439,728 Trade       -   67,261
		Total        - 493,234	Total        - 506,989
No. of dams		6	6
Total raw water storage capacity		46,013 million litres	46,013 million litres
No. of treatment plants		10	10
Design capacity of treatment plants		1273.0 million litres per day	1273.2 million litres per day
Average treated water production		913 million litres per day	957 million litres per day
Average registered consumption		739 milion litres per day	782 milion litres per day
Non-Revenue Water (NRW)		19.10%	18.20%
No. of treated water reservoirs		60	62
No. of treated water towers		34	38
Total length of pipelines
(100mm and above)		3,916km	3,981km

History Of Water Supply In Penang

1804   =   Simple water supply system for 10,000 people in malaya.

1900   =   Universal water metering system.

1919   =   Water Department in George Town City Council.

1973   =   Penang Water Authority- state waterworks authority.

1975   =   Computerised water billing system.

1993   =   On-the-spot water billing system.

1999   =   Perbadanan Bekalan Air Pulau Pinang Sdn Bhd.

2001   =   On-line one-stop Consumers Care Center.

                 non revenue water (NRW) unit set upunder Strategic Plannig Department

2002   =   Public listing of PBA Holdings Bhd (holdings company) On-line integrated Reveneu Management
                System 24-hours Call Center

2003   =   International company-wide ISO 9001:2000 certification for quality management.
                Coperate website - pba.com.my
                On-line internet service by e-mail - customer@pba .com.my

2005   =   International ISO 14001:2004 certification for enviroment management at  Batu Feringgi            
              Treatment Plant and Teluk Bahang Dam.


2006   =   Geographical Information System (GIS)
               OSHAH 18001:1999 for occupational healty and safety management


2007   =   ISO 14001:2004 certification of Waterfall Treatment Plant


2008   =   ISO 17025 certification for Water Laboratory at Sungai Dua Treatment Plant


2009   =   "friendly . caring . responsive "   customer care campaign.