Melting point

The assurance that the U.S.’ commercial supply of meat, poultry, and egg products is safe, wholesome, and properly labeled and packaged is entrusted by the Food Safety and Inspection Service (FSIS). To further ensure safety, the FSIS observes products during the processing, handling, and packaging process to reassure the products are honestly labeled. Being the public healthy agency in the U.S. Department of Agriculture (USDA), the FSIS’ main purpose is to protect the public health as well as…

The Hazard Analyst and Critical Control Point assures that foods are safe to consume (Bernard, 1998). They provide tests to those who work in the restaurant business so they may properly implement food policies to decrease the risk of foodborne illnesses. For example, I have worked in a restaurant…

The U.S. Food and Drug Administration (FDA) is among the primary federal agencies responsible for developing public health regulations. It is the agency, which has duty to protect the nation’s food supply. It is the FDA to make sure the safety of the food in both major franchise store and small fast food establishment. Rules and Regulation¬¬; Food Handling As a preventative step, the FDA wants that every fast food and restaurant workers to complete a food handling course. That course is…

1.0 Good Manufacturing Practices In order to achieve hygiene requirement in food and beverage industries, Good Manufacturing Practices (GMP) are the foundation for successful food safety and quality assurance in all food manufacturing facilities and are essential to forms an important part of the overall HACCP food safety system in a food business. GMP includes many basic operational conditions and procedures that are required to meet by the food business, which includes the correct…

approval seal on meat, does mean the meat has passed inspection and is free of E. coli or other pathogens; the approval only means that the meat processing plant submitted the proper paperwork showing they followed the guidelines. Lastly, critics point out…

“When we are no longer able to change a situation, we are challenged to change ourselves” (Frankl 112). Over the past four decades, fast food has invaded every single corner of America. Fast food restaurants are present in museums, shopping malls, along the streets, and even near historical monuments. Fast food has blended into the backdrop of our nation, one that was once filled with beautiful landscapes and is now polluted by city lights and concrete jungles. Progress comes with a dark side…

Introduction According to the Food and Drug Administration’s (FDA) final regulation (21 CFR Part 120) that requires a processor of juice to evaluate its operations using Hazard Analysis Critical Control Point (HACCP) principles. Under HACCP principle 7, it is required to establish procedures for verifying the HACCP system is working as intended. This extension bulletin gives guidelines to establish and manage an effective verification program. Outline 1. Importance of verification.…

The main question my group members Laura Aday, Daniela Mejia-Lagos, and I discussed were how food regulation could be enhanced. The topic had dealt with food regulations in agriculture, livestock, and business. Poor food regulations in these areas could lead to health problems, norovirus outbreaks, and other forms of illnesses to the world population. The best solutions to my subtopic, which is business, was for the improvement of workers’ protection and universally accepted food safety laws.…

being used in this experiment? 5. Describe mixed melting point and how it was being used in this experiment? 6. What was the identity of the unknown acid? 7. What yield and percent yield were obtained? 8. What percent recovery was obtained from recrystallization? 9. What melting point data were obtained? 10. Use your data the justify what product you obtained. 11. Does the yield of your product make sense? Explain. 12. Do your melting point data make sense? Explain. 13.…

a four step synthesis. Each intermediate product, including N-acetyl-p-toluidine, p-acetamidobenzoic acid, and p-aminobenzoic acid, was checked for yield, presence, and purity through weighing, taking IR and NMR spectrums, and determining the melting point. Thin Layer Chromatography was used to ensure the completion of the final reaction from p-aminobenzoic acid to benzocaine. The yield of the first step from p-toluidine to N-acetyl-p-toluidine was 91.9%. The yield of the second step from…