Package 2 report

Hey my dear friends, I have edit the report and shorten it by a bit only.. However it still exceed the required pages... Anyway do take a look and make any changes... I have upload it at both the discussion board as well as in the file exchange...

Thanks and regard
Aziyani

Methods of gene transfer to crop plants

Methods of gene transfer to crop plants

Firstly the desired traits are obtained and are inserted into the genome of the plant. The genes are duplicated and then are transferred into the plants within vehicles also called vectors which are obtained from the small circular of DNA structures in bacteria known as plasmids. In order for the foreign genes to be introduced, the vector is cut using restriction enzymes while ligase enzymes rejoin the vector. Bacterial genes are adopted up to the early 1990s for genes transfer to transport the desired trait into a plants genome. Direct methods of transferring DNA such as microprojectiles became popular during the 1990s. Other methods such as electroporation and sonication where electric shocks and sound waves are being adopted to create a holes in the cell membrane to insert the foreign genes.

For more imformation, check out the book below...

Reference: Stephen Nottingham. 1998, Eat your genes: how genetically modified food is entering our diet, Zed Books Ltd.

Thanks and regards
Aziyani

My research

Hey guyz

all of this is my research.. Do take a look and feel free to make any constructive comments... Thanks...

Regards
Aziyani

Controversial issues related with the use of genetically modified food

Allergies
Crops are being modified basically to improve the nutritional value of a food. However the foreign genes that are inserted on these crops may cause allergies to some people due to the ineffectiveness of the antibodies to defence against any attack. Food that are genetically engineered contain trace amount of protein which will trigger allergic reactions. For example Soybean has been modified using genes from the Brazil nut that contain methionine which are lacking in soybean and thus causing allergic reaction on these people that are allergic to Brazil nut.
Reference: Stephen Nottingham. 1998, Eat your genes: how genetically modified food is entering our diet, Zed Books Ltd.
Environmental impact
~Biodiversity
There is a threat that this genetically modified food may spread their genes through breeding, to other crops containing their altered genes. Thus this will have an impact on the ecosystems.

Reference: http://www.princeton.edu/~chm333/2002/spring/GMFoods/impactsenvironmentcons.html
~Super weeds
The spread of GM pollen might also lead to cross pollination with other crops. If this GM trait is to pick up by this crop, it might take over the ecosystem destroying other crops causing loss of biodiversity. These superweeds are herbicides-resistant and are not easy to be removed.
Reference: http://www.princeton.edu/~chm333/2002/spring/GMFoods/impactsenvironmentcons.html
Ethics
~Destruction of natural organisms' intrinsic values
~Tampering with nature by altering genes among species
~Objections to consuming animal genes in plants and vice versa especially in vegetarians
~Stress for animal
Labeling
~Not compulsory in some countries (e.g., United States)
~Some manufacturer fails to label food that is genetically modified thus confusing people between foods that are natural and food that are engineered.
Society
~The rich become richer and the poor become poorer
Available at: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml (accessed 15 June 2008)

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Aziyani

Religious/ethical issues that may arise when GM foods is cultivated and consumed

The use of genes from animals that are forbidden by certain religious groups such as Muslims may create inconvenience to these groups of people particularly when pork genes are concerned. [1]
Animal wellbeing could also be badly affected. the widespread use of growth hormones will cause the animals to suffer from stress and disease problems. For example, cows may be given more powerful GM growth hormones could suffer from related health problems. [2]
Available at:
1. http://www.academicjournals.org/AJB/manuscripts/manuscripts2003/Novembermanuscrits2003/Kelemu/Kelemu%20et%20al.htm (accessed 15 June 2008)
2. http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Genetically_modified_foods?OpenDocument
(accessed 29 June 2008)

Regards
Aziyani

Principles used in the genetic modification process of food

There are five major steps involved in genetically engineering plants. These are DNA isolation, single gene cloning, gene designing, cell transformation, and backcross breeding.
Firstly, the DNA is extracted from an organism that has the desired trait. The desired gene is then located and copied. The gene is added into a single plant cell using a transformation technique. If the transgene successfully lands in the cells nucleus and is incorporated into one of the chromosomes, then the trait that it codes for will be expressed in the cell's offspring.
• The cell proliferates and grows into new plant that contains the desired genes
• Through pollination the transgenic plant is crossed with a plant from a high yielding line. The resulting hybrids are the genetically modified plants that can be sold in the market.
Available at: http://www.princeton.edu/~chm333/2002/spring/GMFoods/howtooverview.html (accessed 15 June 2008)

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Aziyani

Differences and similarities between DNA and RNA

DNA and RNA has a sugar-phosphate backbone with nucleotide bases attached to it. DNA and RNA also contains the bases adenine (A), cytosine (C), and guanine (G); however, RNA does not contain thymine, instead, RNA's fourth nucleotide is the base uracil (U). DNA is a double-stranded molecule while RNA is a single-stranded molecule. RNA is the main genetic material used in the organisms called viruses, and RNA is also essential in the production of proteins in other living organisms. RNA can circulate around the cells of living organisms and thus serve as a sort of genetic messenger, conveying the information stored in the cell's DNA out from the nucleus to other parts of the cell where it is used to help manufacture proteins.

Available at: http://www.visionlearning.com/library/module_viewer.php?mid=63(accessed
(29 June 2008)

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Aziyani

How to identify GM food

Tests for GM Foods
PCR or Polymerase Chain Reaction is a technique used to test for GM food. The polymerase chain reaction is a technique for the intensification of DNA in the laboratory.
The DNA sample has to be enlarged about a million times producing a large number of copies of a DNA sequence so that its size, sequence etc. can be determined. The exact stretch of DNA to be amplified is known as the target sequence which is recognized by a specific pair of DNA primer. Hence make an exact copy of DNA sequence to be identified.
PCR is accurate, but may be complicated and expensive especially for the less developed countries to invest in this kind of sophisticated genetic testing. Identifying GM foods that are containing in processed foods such as baby food are another problem faced.

Reference:
Available at:
http://www.agnet.org/library/nc/139a/
(accessed 29 June 2008)

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Aziyani

Benefits and disadvantages of GM food

Benefits and disadvantages of Genetically Modified food

Benefits of GM food crops

~Increase in food supply
Some GM food crops are able to produce higher outputs compared to non-GM food crops. The increase in food supply leads to a decline in food prices, making food more affordable in low developed countries. This can help reduce the problems of malnutrition and improve people's health. [3]

~Improves nutritional value of food
Some GM food crops are modified so that they are more nutritious. The introduction of such foods in less developed countries can help reduce problems of malnutrition. [3]

~Reduces environmental pollution
Crops could be genetically modified to reduce the dependence on chemicals. This will reduce the amount of chemicals used in agriculture and subsequently reduce the negative impact these chemicals have on the environment. [3]

Threats of GM food crops

~ Potential health risks
GM food may include certain food substances that people are allergic to. This is due to the fact that the people may not be fully aware of the food that they eats are actually food that already have their genes altered. In 2005, a GM pea caused health problems in research mice and had to be canceled. [3]

~Loss of biodiversity express
Biodiversity refers to the great variety of living things in an ecosystem. The Environmentalists were concerned over how GM food crops can affect biodiversity. For eg, some pest-resistant plants in some ways are wiping out harmless insects. The death of these insects will indirectly affect the animals further up the food chain. Biodiversity will hence be lost due to the extinction of these plants and animals.[3]

~ Loss of natural species
Some GM food crops may also contaminate other natural crops and this process is irreversible. These will end result in the loss of natural plant species which will again leads to loss of biodiversity.

Gene pollution may also lead to the growth of superweeds, which are resistance to herbicides. The numbers of these superweeds have been increasing over the years and more effective herbicides have to be applied to get rid of them. This situation will be very difficult to handle especially when the growths of these superweeds are beyond anyone control. [3]

~ GM food may affect the nutritional value of the food. [1]

~ Reduction of the efficiency of antibiotics. In this case the bacteria will pick up the antibiotic resistant genes that are contain in the GM foods which are used as a indicator for the scientist to indicate which plants have been modified genetically. Thus, if these bacteria pick up the antibiotic-resistant genes the already growing bacteria adapting to our bacteria will be magnified. [1, 2]

~ GM food raised religious concern.

Available at:

1. http://www.geocities.com/gm_crops/questions.html (accessed 15 June 2008)

2. http://www.princeton.edu/~chm333/2002/spring/GMFoods/impactshumanconsumptioncons.html (accessed 15 June 2008)

3. Khoo Ming Ghee, Tan Say Pin. 2007, Earth: Our home Geography Elective, Marshall Cavendish Education

Regards
Aziyani

peanut butter spec

hey guyz
i managed to find one product spec for the peanut butter... I dont think we need to find everything stated in the sample test lists because not all of them can be found in our product right. Check and see whetherit is relevant...

Available online:
1)
http://www.boith.com/food/peanut%20butter%20specifications.htm

Thanks...

Regards
Aziyani

Product spec for peanut butter

Hey guyz i had found product spec for peanut butter and it can be found on these websites:

1) http://dongyun.en.alibaba.com/product/0/202746056/Creamy_Crunchy_Peanut_Butter_227G_.html


2)
http://www.made-in-china.com/showroom/okayfoods/product-detailtbsniBRKHEYX/China-Original-Creamy-Crunchy-Peanut-Butter.html

Cheers
Aziyani

Research

Hey guyz, I'm so sorry i cannot make it for our online meeting yesterday... However i have uploaded my part on the discussion board as well as in the File exchange... Do have a look... And so sorry for the inconvenience caused...

Regards
Aziyani :)

Processing steps of peanut butter and increases risk of salmonella contamination

Heat Tolerance of Salmonella enterica Serovars Agona, Enteritidis, and Typhimurium in Peanut ButterAuthors: Shachar, Dina1; Yaron, Sima1
Source: Journal of Food Protection, Volume 69, Number 11, November 2006, pp. 2687-2691(5)

Abstract:
Recent large foodborne outbreaks caused by Salmonella enterica serovars have been associated with consumption of foods with high fat content and reduced water activity, even though their ingredients usually undergo pasteurization. The present study was focused on the heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter. The Salmonella serovars in the peanut butter were resistant to heat, and even at a temperature as high as 90°C only 3.2-log reduction in CFU was observed. The obtained thermal inactivation curves were upwardly concave, indicating rapid death at the beginning (10 min) followed by lower death rates and an asymptotic tail. The curves fitted the nonlinear Weibull model with β parameters <1,>

TAINTED PEANUT BUTTER TRAIL EXPLAINED

June 1/99
UPI
By ED SUSMAN
UPI Science News

Available online:http://www.marlerblog.com/2007/02/articles/legal-cases/officials-check-for-salmonella-tennessee-in-peanut-butter/

CHICAGOQ Peter Wood, senior lecturer in microbiology at Queensland
University of Technology, Brisbane, was cited as telling the annual
meeting of the American Society for Microbiology that they tracked a
continent-wide 1996 outbreak of salmonella poisoning that affected
hundreds of peopleQmainly childrenQto a failure to sanitize a rarely used
piece of machinery at a peanut roasting factory.
The story says that DNA testing made it possible to determine if people in
Perth on the Indian Ocean or in Sydney on the Pacific Ocean had diarrhea
and other gastrointestinal illnesses because of the same strain of S.
Mbandaka bacteria.
Wood was cited as saying that researchers first suspected people were
infected through disease-carrying chicken, but after a while it became
evident peanut butter sandwiches might be a culprit as well. Previously,
Wood said he was unaware of peanut butter being involved in salmonella
outbreaks.
Microbiologists traced the salmonella to a particular brand of peanut
butter from a manufacturer in Queensland.
Wood was quoted as saying, "Fortunately, the company had retained a sample
of that batch of peanut butter so that shelf life tests could be
conducted," and that the sample was contaminated with the same strain of
S. Mbandaka infecting patients.
The batch of peanut butter was traced to one batch of roasted peanuts from
one supplier. Again, the disease detectives were in luck, because the
supplier had kept a sample of the peanuts to study possible aflatoxin
contamination. Again tests matched the strains of salmonella.
It turns out that the roasting company had moved and separated the roasted
peanuts with an auger, a drill-like machine with a spiraling blade that
could lift piles of peanuts.
Wood was quoted as saying, "The auger was only used four times because it
proved not to be as time-saving as first thought."
Wood said the machine was rarely used and had been kept in the company
tool yard. During that time, eastern Australia was in the throes of a
plague of mice. The rodents nested everywhere, including the tool yard,
where their droppings contaminated the auger.
When the auger was brought in to the plant, it was washed down but Wood
said it was not sanitized before it was used on Jan. 10, 1996.
Salmonella from the auger became mixed with the peanuts, and the
contaminated peanuts in turn contaminated the peanut butter production
apparatus. Jar after jar of contaminated peanut butter began wending its
way to supermarket shelves under generic labels.
Wood was quoted as saying, "It took us six months to track down the cause
of the outbreak," and that over that time, peanut butter production had
continued, meaning all six months' worth of peanut butter had to be
removed from store shelves and destroyed.
He said the company fully cooperated in recalling $50 million worth of
product. Wood did not identify the producer.

Source: Brenda Frohloff , Peanut Butter Recall: Mystery Solved, April 10, 2007

Available online: http://www.lawyersandsettlements.com/articles/00738/peanut-butter-mystery.html

Salmonella is routinely found in the soil in which peanuts are grown, but the process of roasting peanuts and further heating them above 165 degrees when they are ground to make peanut butter kills any salmonella bacteria. Following the mixing process, the peanut butter is squirted into containers, cooled and sealed. However, in ConAgra's Georgia plant, enough salmonella bacteria got into open containers of freshly made peanut butter to contaminate them before they were sealed.

Burnett et al. Survival of Salmonella in peanut butter and peanut butter spread. J Appl Microbiol. 2000 Sep; 89(3):472-7.

Available online: http://www.highlighthealth.com/health-news/peanut-butter-recalled-due-to-salmonella-outbreak/

In 1996, the first and only known outbreak of Salmonella associated with peanut butter was reported in Australia and blamed on unsanitary plant conditions. During the process of making peanut butter, the nuts are heated to temperatures above 165 °F (74 °C), sufficient to kill Salmonella. However, after the heating step there are a number of opportunities for contamination. A 2000 study to determine the survival characteristics of Salmonella in peanut butter showed that, depending upon formulation, post-process contamination may result in bacterial survival in the product for the duration of the shelf life at 41 °F (5 °C) and possibly 70 °F (21 °C) .

Product recall procedure

1. Recall - Background and Objectives

Recall is an effective method of removing or correcting violative products that may represent a health hazard to the consumer or user. It is an action taken by a manufacturer, distributor, or importer to carry out their responsibility to protect the public health and well-being.

During recalls, the primary role of the Health Protection Branch is to closely monitor the effectiveness of the firm's recall actions and to provide scientific, technical and operational advice. If a recalling firm's performance is deemed to be inadequate, the Branch is prepared to take appropriate action to remove the product from sale or use. A firm's recall does not preclude enforcement actions being taken by the Branch, as deemed appropriate, either during or following the completion of the recall.

2. Definitions

1. "Product" means any domestic or imported food, drug, cosmetic, device, radiation emitting device, and any advertisement thereof,as defined under the Food and Drugs Act and the Radiation Emitting Devices Act.

2. 1. "Recall" with respect to a product, other than a medical device, means a firm's removal from further sale or use, or correction, of a marketed product that violates legislation administered by the Health Protection Branch.
   
   2. "Recall" with respect to a medical device that has been marketed means any action taken in respect of the device by the manufacturer or importer thereof after becoming aware that the device.

   1. is or may be hazardous to health,

   2. fails or may fail to conform with any claims made by the manufacturer or importer relating to the effectiveness, benefits, performance characteristics or safety of the device, or

   3. does not comply with the Food and Drugs Act or Medical Devices Regulations to recall or correct the device or to notify the owner or user of the device of the defectiveness thereof
      

   3. The definition of "Recall" does not include a "product withdrawal" or a "stock recovery".
   

3. "Correction" means repair, modification, adjustment, relabelling, or inspection (including patient monitoring) of a product without its physical removal to some other location.

4. "Recalling firm" means the firm that initiates a recall. It is usually the firm that has primary responsibility for the manufacture/import and marketing of the product to be recalled.

5. "Consignee" means anyone who received, purchased, or used the product being recalled.

6. "Product withdrawal" means a firm's removal from further sale or use, or correction of a marketed product that does not violate legislation administered by the Health Protection Branch. It is not considered to be a recall.

7. "Stock recovery" means a firm's removal or correction of a product that has not been marketed or that has not left the direct control of the firm. It is not considered to be a recall.

8. "Recall strategy" means a planned specific course of action to be taken in conducting a specific recall, which addresses itself to matters such as the depth of recall, need for public warnings, and extent or effectiveness checks for the recall.

9. "Recall classification" means the numerical designation, i.e. Class I, Class II or Class III, assigned by the Health Protection Branch to a particular product recall to indicate the relative degree of health hazard presented by the product being recalled.

   1. Class I is a situation in which there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.
      

   2. Class II is a situation in which the use of, or exposure to, a violative product may cause temporary adverse health consequences or where the probability of serious adverse health consequences is remote.
      

   3. Class III is a situation in which the use of, or exposure to, a violative product is not likely to cause any adverse health consequences.

3. Recall Notification

It is imperative that before or upon initiating a recall, the recalling firm notifies the Health Protection Branch. The basic information required includes the following:

1. The name of the recalled product and, where applicable, the identifying model designation, serial number, code, lot number and any other means of identification.
   

2. The total quantity of the recalled product originally in his possession.
   

3. The total quantity of the recalled product that had been distributed up to the time of the recall.
   

4. Area of the distribution of the recalled product by province and, if exported, by country.
   

5. The quantity of the recalled product still in his possession.
   

6. The reason for initiating the recall.

This information is usually provided verbally but it should be confirmed in writing. For drugs and medical devices, please refer to the specific recall notification requirements in the Food and Drug Regulations and the Medical Devices Regulations respectively.

4. Health Hazard Evaluation and Recall Classification

Before initiating a recall, the firm will normally gather, correlate and evaluate all known information on the nature and extent of the reputed health risk. An evaluation of the health hazard presented by a product being recalled or considered for recall will also be conducted by Health Protection Branch scientists and will take into account, but need not be limited to, the following factors:

1. Whether any disease or injuries have already occurred from the use of the product.
   

2. Assessment of hazard to various segments of the population, e.g., children, surgical patients, etc., who are expected to be exposed to the product being considered, with particular attention paid to the hazard to those individuals who may be at greatest risk.
   

3. Assessment of the degree of seriousness of the health hazard to which the population at risk would be exposed.
   

4. Assessment of the likelihood of occurrence of the hazard.
   

5. Assessment of the consequences (immediate or long-range) of occurrence of the hazard.

Any conclusion shall be supported as completely as possible by scientific documentation and/or statements that the conclusion is the opinion of the individual(s) making the health hazard determination. The recalling firm is given every opportunity to contribute to the information on which the health hazard evaluation is made by the Health Protection Branch who, on the basis of this determination, assigns the recall a classification, i.e., Class I, Class II or Class III, to indicate the relative degree of health hazard of the product being recalled or considered for recall.

5. Recall Strategy

a. General

A recall strategy that takes into account the following factors will be developed by the recalling firm to suit the individual circumstances of the particular recall:

1. Results of health hazard evaluation.

2. Ease in identifying the product.

3. Degree to which the product's deficiency is obvious to the consumer or user.

4. Degree to which the product remains unused in the marketplace.

5. Continued availability of essential products.

The Health Protection Branch will provide scientific, technical and operational advice to the recalling firm in the development of the recall strategy as well as evaluate its effectiveness and recommend changes, as deemed appropriate. Additional investigation, analysis and compliance actions may also be carried out by the Branch.

b. Elements of a recall strategy

A recall strategy will address the following elements regarding the conduct of the recall:

1. Depth of recall - Depending on the product's degree of hazard and extent of distribution, the recall strategy will specify the level in the distribution chain to which the recall is to extend, as follows:
   

   1. Consumer or user level, which may vary with product, including any intermediate wholesale or retail level; or
      
      

   2. Retail level, including any intermediate wholesale level; or
      
      

   3. Wholesale level.
      
      

2. Recall Communications - From the recalling firm to its affected accounts. See Item 6, page 6.
   

3. Public Warning - The purpose of a public warning is to alert the public that a product being recalled presents a serious hazard to health. It is reserved for urgent situations (Class I and occasionally Class II Recalls) where other means for preventing use of the recalled product appear inadequate. The Assistant Deputy Minister decides whether a public recall announcement is mandatory and whether the Health Protection Branch will issue the warning.
   
   The recall strategy will specify the type of public warning, for example:

   1. General public warning through the general news media, either national or local as appropriate, or
      

   2. Public warning through specialized news media, e.g., professional, trade or ethnic press, or to specific segments of the population such as physicians, hospitals, etc.

4. Effectiveness checks - The purpose of effectiveness checks is to verify that all consignees at the recall depth specified by the strategy have received notification about the recall and have taken appropriate action. The method for contacting consignees may be accomplished by personal visits, telephone calls, letters, or a combination thereof. The recalling firm is responsible for conducting effectiveness checks. The firm's recall strategy will specify the method(s) to be used for and the level of effectiveness checks that will be conducted by the recalling firm as follows.

   1. Level A - 100 percent of the total number of consignees to be contacted;
      

   2. Level B - Some percentage of the total number of consignees to be contacted, which percentage is to be determined on a case-by-case basis, but is greater than 10 percent and less than 100 percent of the total number of consignees
      

   3. Level C - 10 percent or less of the total number of consignees to be contacted, which percentage is to be determined on a case-by-case basis; or
      

   4. Level D - No effectiveness checks.
      
      

   The Health Protection Branch, sometimes assisted by other health agencies, may carry out its own effectiveness checks as part of monitoring the recalling firm's performance. This is a separate exercise which must not be considered as part of, or supplement to, the recalling firm's responsibilities for adequate effectiveness checks.

6. Recall Communications

a. General

A recalling firm is responsible for promptly notifying each of its affected accounts about the recall. The format, content, and extent of a recall communication should be commensurate with the hazard of the product being recalled and the strategy developed for that recall. In general terms, the purpose of a recall communication is to convey:

1. That the product in question is subject to a recall;
   

2. That further distribution or use of any remaining product should cease immediately;
   

3. Where applicable and required as part of the recall strategy, that the direct account should in turn notify its accounts that received the product about the recall;
   

4. Instructions regarding what to do with the product.
   

b. Implementation

As determined by the recall strategy, a recall communication can be accomplished by telephone, telex, telegrams, or special delivery letters conspicuously marked, preferably in bold red type, on the letter and envelope: "DRUG (or FOOD, BIOLOGIC, etc.) RECALL". The letter and the envelope should also be marked: "URGENT" for Class I and Class II recalls. Telephone calls or other personal contacts should ordinarily be confirmed by one of the other above methods and/or documented in an appropriate manner.

c. Content

1. A recall communication should be written in accordance with the following guidelines:
   

   1. Be brief and to the point;
      

   2. Identify clearly the product, size, lot number(s), code(s), or serial number(s) and any other pertinent descriptive information to enable accurate and immediate identification of the product;
      

   3. Explain concisely the reason for the recall and the hazard involved;
      

   4. Provide specific instructions on what should be done with respect to the recalled products; and
      

   5. Provide a ready means for the recipient of the communication to report to the recalling firm whether it has any of the product, e.g., by allowing the recipient to place a collect call to the recalling firm.
      

2. The recall communication should not contain irrelevant qualifications, promotional materials, or any other statement that may detract from the message. Where necessary, follow-up communications should be sent to those who fail to respond to the initial recall communication.
   
   

d. Responsibility of recipient

Consignees that receive a recall communication should immediately carry out the instructions set forth by the recalling firm and, where necessary, extend the recall to its consignees in accordance with paragraphs (b) and (c) of this section.

7. Termination of a Product Recall

A recall will be terminated when the Health Protection Branch and the recalling firms are in agreement that the product subject to the recall has been removed and proper disposition or correction has been made.

8. General Industry Guidance

A recall can be disruptive of a firm's operation and business, but there are several steps a firm can take in advance to minimize this disruptive effect. While the following is provided as guidance, it should be noted that some of it is a requirement under current legislation administered by the Health Protection Branch.

1. Prepare and maintain a detailed written recall system or plan that will permit a rapid and effective product recall. This would include the identification of all internal and external personnel involved in the recall action and their functions and responsibilities; the channels and means of communication; the control of returned stock, etc.

2. Use sufficient coding of products to permit positive lot identification and to facilitate effective recall of those lots.

3. Maintain such product distribution records as are necessary to facilitate location of products that are being recalled. Such records should be maintained for a period of time that exceeds the shelf life and expected use of the product and is at least the length of time specified in other applicable regulations concerning records retention.

9. Recall Responsibilities - Health Protection Branch

Recalls will be given high priority at all levels of the Branch. Prompt and complete fulfillment by Branch personnel of their specific recall responsibilities is required. This may require adjusted work hours, stand-by, overtime and sacrifice of scheduled work. The major responsibilities of key personnel are as follows:

REGIONAL RECALL COORDINATORS -
FIELD OPERATIONS DIRECTORATE

1. Provides an early alert on the possibility of Class I and Class II recall situations to the National Recall Coordinator.

2. Upon a recall initiated in that region, promptly advises a National Recall Coordinator by telephone and submits an initial INFORMATION ON RECALL report to the Operations and Compliance Division by telecopier within 24 hours.

3. Submits adequate data for the purpose of obtaining health hazard evaluations and recall classifications via the Operations and Compliance Division.

4. Participates in the development of the recall strategy.

5. Implements the recall strategy in that region. This includes the co-ordination and allocation of resources, regional work units, Branch dealings with the recalling firm and other agencies, including requirements under working agreements with provincial health departments.

6. Monitors the effectiveness of the firm's recall actions. Provides scientific and operational advice to the recalling firm, usually via district office.

7. Provides status reports to the Operations and Compliance Division until a recall is considered as being terminated.

NATIONAL RECALL COORDINATOR -
FIELD OPERATIONS DIRECTORATE

1. Seeks and reviews information on all product recalls. This includes contact with foreign agencies, either directly or through the Department of External Affairs.

2. Provides an early alert on the possibility of Class I recall situations to the appropriate Bureau Recall Coordinator and Directors-General.

3. Obtains health hazard evaluations from the other Directorates and participates in the classification of each recall by that Directorate.

4. Co-ordinates the development of the recall strategy. This includes a decision on whether to recommend to the Director-General of the Field Operations Directorate that a public announcement be mandatory.

5. Co-ordinates the implementation of the recall strategy. This includes co-ordination of resources and the communication of recall information between regions and with the headquarters contacts of other federal departments.

6. Maintains liaison with the recall coordinators of the other Directorates and obtains scientific advice as necessary.

7. Exchanges scientific and operational advice with the regional coordinators as necessary.

8. In conjunction with the regional coordinators, evaluates the effectiveness of the recall actions.

9. Provides necessary information to Media Officers and assists in the preparation of departmental news releases.
   

BUREAU RECALL COORDINATOR - FOOD, DRUG, AND ENVIRONMENTAL

1. Upon request, provides written health hazard evaluations or re-evaluations to National Recall Coordinator (Field Operations Directorate) and classification of each recall.

2. Participates in the development of the recall strategy. This includes a decision on whether to recommend to the Director-General that a public announcement be mandatory.

3. Maintains liaison with the National Recall Coordinator and provides scientific advice as necessary.

4. Provides scientific information to Media Officers and assists in the preparation of news releases.

MEDIA OFFICER

1. Prepares and issues Branch public recall announcements in the form of news releases.

DIRECTORS-GENERAL: FOOD, DRUG, AND ENVIRONMENTAL HEALTH DIRECTORATES

1. On the basis of the health hazard evaluation, decides whether to recommend to the Assistant Deputy Minister that a public announcement be mandatory and the technical content of the announcement.

2. Approves the content of news releases if prepared by the recalling firm.

3. Maintains knowledge of all Class I Recalls and others as appropriate.

DIRECTOR-GENERAL: FIELD OPERATIONS DIRECTORATE

1. On the basis of the operational considerations within the total recall strategy makes recommendations to the Assistant Deputy Minister whether a public announcement is required.

2. Informs the recalling firm that a public announcement is mandatory, as decided by the Assistant Deputy Minister.
   

3. Maintains knowledge of all Class I Recalls and others as appropriate.
   

4. Provides operational direction within the Field Operations Directorate as he deems necessary for Class I Recalls.

ASSISTANT DEPUTY MINISTER

1. Decides whether a public recall announcement be mandatory. Approves HPB news releases.

2. Maintains knowledge of all Class I Recalls.

Reference: http://www.hc-sc.gc.ca/dhp-mps/compli-conform/recall-retrait
/recall_proc-marche_retrait_e.html (accessed 13th April 2008)

Outline of product recall procedure

1. Summary - Product Recall

Potential product recalls should be quickly reported and investigated by a responsible decision-maker who has the authority to assign the recall classification to the situation. When warranted, a Recall Committee should be appointed.

The Recall Committee and its chairman should be quickly convened when a Class I, II, or III situation exists.

All information received and communication released regarding the recall should be approved by the chairman of the Recall Committee.

Complete records and samples should be kept in the control of the production manager. Communication is so critical in a recall situation that the members of the Recall Committee may need to devote nearly full time to the emergency in its earliest stages. A telephone hotline may need to be installed for customer and other inquiries.

The recall policy and procedures should be reviewed each year.

2. Definitions

The following are possible government definitions for the product recall procedure.

Class I Recall - A serious emergency recall situation involving product which may have an immediate or long range effect on the life or health of aquatic animals or human consumers.

Class II Recall - A priority situation involving product which may be a potential hazard to human or animal life or health.

Class III Recall - A situation involving product which does not pose a health threat, but which may have serious or wide-spread customer or public relations implications.

External Recall - The removal of product from the market in which distribution has been made beyond the direct control of the feed miller’s organisation.

Internal Recall - The removal of product from the market, none of which has left the direct control of the manufacturer.

Retention - Holding product from the market or from further processing or shipment when there is evidence of a quality or labelling deviation in the formula for the target species.

3. Procedures

When the potential for a recall becomes evident, the production manager and quality control manager should be informed immediately.

The quality assurance manager may assume the responsibility to immediately investigate, using any resource within the company, to determine whether the situation is a Class I, II, or III recall or is of lesser priority. The quality assurance manger needs to make the classification decision as quickly as possible.

If the decision is that it is a Class I, II, or III recall, the quality control manager should immediately convene the Recall Committee. The chairman should then co-ordinate all recall activities, keeping the committee members informed. A lesser priority situation may be handled at the plant level without a committee being convened.

The Recall Committee should include persons with expertise in these areas:

• Regulatory
• Production
• Sales
• Quality Control
• Public Relations
• Legal
• Purchasing
• Nutrition

The Recall Committee should decide the quickest and best overall procedure for handling the recall. Since each situation will be unique, the following are guidelines which may be useful:

• Determine the suspected product’s identification codes and the dates of its manufacture.
• Determine where the entire product is now located. In other words what is the status of the aquaculture feed in question?
• Immediately notify all locations where the product was shipped. Mandate a “stop sale.” If the product has been sold to consumers, contact the sellers (distribution) and ask them to make a listing of all consumers who received the product.
• Get the Recall Committee input as to how to handle all contacts outside the company, such as consumers, agents, dealers, media, etc.
• Decide whether the media need to be notified. If so, let the public relations department or its designee handle it.
• Decide whether government agencies should be immediately notified. They may be of help, but may also make matters worse if the officials believe a concealment has been attempted.
• Someone should be assigned to make and retain accurate records of what was produced, shipped and later accounted for, and finally disposed. Also a record of recall actions and their date and time may be needed for legal protection.
• Be sure any samples secured are properly identified and safeguarded; refrigerate if appropriate to prevent degradation. If sample analysis is required, have it done on an expedited basis while always retaining duplicate lots of each sample lot submitted.
• Communicate. Keep the Recall Committee, the plant manager, any customers, and the news media (if necessary) informed, so that inaccurate information cannot accidentally replace facts or is misconstrued.
• A 24-hour hotline phone number may need to be implemented, to answer any questions from consumers.

4. Recall Committee	Name	Home Phone
Chairman:	___________________________	___________________________
Public Relations:	___________________________	___________________________
Production:	___________________________	___________________________
Sales (Retail):	___________________________	___________________________
Quality Control:	___________________________	___________________________
Purchasing:	___________________________	___________________________
Legal:	___________________________	___________________________
Regulatory:	___________________________	___________________________
Nutrition:	___________________________	___________________________
Additional Contacts in a Product Recall
Insurance Carrier: ______________________ phone #
Hotline:	Government Agriculture Department

Government agencies should only be contacted by the Chairman of the Recall Committee. When reporting a recall to a government agency, be sure to record the date and time of the call and the name of the government employee taking the call.

5. Optional Recall Check List

		Yes	No	Comment
1. Has the Recall Committee been activated?		___	__________	______________
2. Has the suspect product been identified?		___	__________	______________
3. Has the identification code and date been determined?		___	__________	______________
4. Has it been determined where all the product is located at present?		___	__________	______________
5. Have all affected locations been notified?		___	__________	______________
6. Has product been shipped to consumers? If so, has a consumer list been established?		___	__________	______________
7. Have consumers been notified?		___	__________	______________
8. If appropriate, have the media been contacted?		___	__________	______________
9. Has a government agency been notified? If no, why?		___	__________	______________
10. Have the following documents been secured?
	Batching records surrounding product	___	__________	______________
	Shipping records	___	__________	______________
	Ingredients records	___	__________	______________
	Bulk records	___	__________	______________
	Bagging records	___	__________	______________
	Labelling records	___	__________	______________
	Minutes of Recall Committee	___	__________	______________
11. Have samples been received and properly identified and preserved?		___	__________	______________
12. Are samples safeguarded?		___	__________	______________
13. Have samples been analysed for the suspected source and/or cause of incident?		___	__________	______________

In notifying a customer, consumer or a dealer/distributor remember to:

• Alert, but do not alarm
• Be frank and honest
• Advise of lot (ID) numbers in question
• Have a workable feed replacement program
• Be prepared to answer questions or complaints
• Document in detail all conversations

Reference: http://www.fao.org/docrep/005/y1453e/y1453e0n.htm
(accessed 13th April 2008)

Chocolate Chip Cookies Recipes

Hey guyz, I have find a few of chocolate chips cookies... One of them is from Famous Amos and the other one is from Mrs Field Company... Here are the recipes:

Chocolate chip cookies

125g Butter
70g Castor sugar
70g Brown sugar
½ tsp Vanilla essence
1 Egg
260g Self-raising flour
130g Chocolate chips (Add more if you like more choc chips)

1. Pre-heat oven to 180C.
2. Sift the flour, set aside.
3. Beat butter, essence and sugars using mixer until smooth.
4. Add egg and beat until well combined.
5. Stir in sifted flour and the remaining ingredients.
6. Take rounded teaspoons of mixture and roll into balls.
7. Place balls about 4cm apart on slightly greased oven trays or line with baking sheet.
8. Bake in pre heated oven for 15 minutes or until browned.
9. Cool in trays for short while and transfer to wire rack for cooling.

http://didally.com/blog/2007/10/almost-like-famous-amos-%E2%80%93-chocolate-chip-cookies/(accessed 7^th April 2008)

Famous Amos Chocolate Chip Cookies

Ingredients

Amount		Ingredient	Preparation
1/2	pound	butter	or margarine
1	cup	brown sugar	light, packed
1	cup	sugar
3	large	eggs
3	cups	biscuit baking mix (bisquick)
1	cup	cornstarch
1/2	cup	milk, skim, (non fat) powder	non-fat
2	tablespoons	coffee	powdered
1	tablespoon	cocoa powder	unsweetened
1	tablespoon	vanilla extract
12	ounces	chocolate pieces	semi-sweet
4	ounces	pecans	chopped

Methods

1. With electric mixer, high speed, cream butter until light and
fluffy.

2. Beat in sugars, beating until very creamy.

3. Beat in eggs, then each remaining ingredient, except chips
and pecan.

4. When dough is smooth, work in chips and pecans with spoon.

5. Make grape-sized pieces of dough for each cookie, placing
1 inch apart on ungreased sheet.

6. Bake at 350 degrees for 14 minutes or until golden brown.

http://www.recipeland.com/recipe/44748/(accessed 7^th April 2008)

Chocolate chip cookies

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

1. Cream the butter and both sugars.

2. Add eggs and vanilla

3. Mix together with flour, oatmeal, salt, baking powder, and soda.

4. Add chocolate chips, Cadbury bar and nuts.

5. Roll into balls and place two inches apart on a cookie sheet.

6. Bake for 10 minutes at 375 degrees.

Serve: 122 cookies

http://www.mesra.net/forum/index.php?showtopic=65682(accessed 7^th April 2008)

White Chocolate Cookies with Chocolate Chips
(from Mrs Fields Best Cookie Book Ever)
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt

1 cup butter, very soft and divided

3-oz white chocolate, chopped

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs, room temperature

2 tsp vanilla extract

8-oz chocolate chips/chunks

Preheat oven to 300F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a small bowl, carefully melt together white chocolate and 1/4 cup butter, either in a double boiler or by heating in short intervals in the microwave. Set aside to cool slightly.
In a large bowl, cream together remaining 3/4 cup butter and sugars. Add in the eggs one at a time. Beat in vanilla and the white chocolate mixture. Gradually, by hand (or with the mixer at low speed), beat in the flour mixture. Stir in the chocolate chips.
Spoon dough onto prepared baking sheet by rounded tablespoonfuls.
Bake for 17-20 minutes, until the edges are just browned but the centers still look soft.
Cool on baking sheet for 1-2 minutes before removing to a wire rack to cool completely.
Store in an airtight container.
Makes 3 dozen.

http://bakingsheet.blogspot.com/2006/05/white-chocolate-cookies-with-chocolate.html

http://www.answers.com/topic/mrs-fields-original-cookies-inc?cat=biz-fin(accessed 7^th April 2008)

Chain Lettver version of Mrs. Fields Chocolate Chip Cookies

This is the recipe from that chain letter that has been floating around for years now. It may claim to be for duplicating cookies from Mrs. Fields, Neiman Marcus or somewhere else by now, but the recipe is usually the same.

Cream Together:
2 cups butter
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 teaspoon vanilla

Mix together:
4 cups flour
5 cups oatmeal (measure into electric blender and grind to powder)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda

Mix together all ingredients and add 24 ounces of chocolate chips and 3 cups of chopped nuts (any kind). Bake on an ungreased cookie sheet. Make golf ball sized cookies, 2 inches apart. Bake at 375 degrees for 6 minutes. Bake slightly longer if necessary--cookies should be soft.

http://www.topsecretrecipes.com/thesleuth.asp?id=15 (accessed 7^th April 2008)

Regards

Aziyani :)

Announcement

Hey guyz... I have upload the combine background information on the file exchange... I have also made some changes on the HACCP template... Do take a look at them and feel free to make some changes... Thx...

Regards
Aziyani :)

Research

Flour and eggs for structure, fat and sugar for tenderness

In cakes, the protein ingredients, which are the flour and eggs, are the major structure-builders. They're essentially what holds the cake together. Fat and sugar do the opposite; they actually wreck or soften the cake's structure, providing tenderness and moisture.

If you have too much of the structure-building flour and eggs, the cake will be tough and dry. If you have too much of the moistening, softening fats and sugars, the cake might not set. It could be a soupy mess or so tender that it falls apart.

Bakers have formulas that balance these ingredients so their cakes have the strength to hold together but are still tender and moist. These formulas don't have to be followed dead on, but if you stray by more than about 20 percent, you may have problems.

There are two sets of formulas: pound-cake (or lean-cake) formulas, which have less sugar than flour; and "high-ratio" formulas, which contain more sugar. The general rule is that high-ratio cakes require shortening, whose added emulsifiers help hold the cake together. You can, however, make successful high-ratio cakes with butter if you aerate the butter by creaming it and if you add emulsifiers in the form of egg yolks. Some bakers even make cakes with olive oil, which contains natural emulsifiers (mono- and diglycerides).

Here are the three formulas for the more popular, sweeter, high-ratio cakes:

Sugar = Flour

The sugar should weigh the same as, or slightly more than, the flour. Remember that this is weight, not volume. A cup of sugar weighs about 7 ounces, and a cup of all-purpose flour weighs about 4-1/2 ounces. So, if we're building a recipe with 1 cup sugar, we'll need about 1-1/2 cups flour (about 6-3/4 ounces).

The eggs should weigh about the same as, or slightly more than, the fat. One large egg (out of its shell) weighs about 1-3/4 ounces. If our developing recipe contains 4 ounces butter (or shortening), we could use two whole eggs (3-1/2 ounces). This is a little under, but remember that these rules are flexible, and we're still within 20%.

Eggs = Butter

But eggs have two parts: whites, which dry out baked goods, and yolks, which make textures smooth and velvety. A yolk from a large egg weighs about 2/3 ounce. One way to balance the eggs with the fat and to get a smoother cake is to add extra yolks. You could use one egg plus three yolks for a total of about 3-3/4 ounces.

The liquid (including the eggs) should weigh the same as, or more than, the sugar. Our recipe now has 7 ounces sugar and 3-1/2 or 3-3/4 ounces eggs. To get the total amount of liquid to weigh more than the sugar, we could add 4 ounces (1/2 cup) of a liquid, like milk or buttermilk.

Eggs + Liquid = Sugar

Proper leavening is also critical. If a recipe is overleavened, the bubbles will get too big, float to the top, and—pop! There goes your leavening, and here comes a heavy, dense cake. One teaspoon of baking powder for one cup of flour is the perfect amount of leavening for most cake recipes. For baking soda (which is used if the recipe has a considerable amount of acidic ingredients), use 1/4 teaspoon soda for each cup of flour. Finally, don't forget a little salt, about 1/2 teaspoon for a small cake like this. It's a major flavor enhancer.

Once you have a working recipe, you can test it and start making adjustments to taste. I like baked goods very moist, so I would have started with one egg and three yolks. If I decided I wanted a moister cake, I could bump up the sugar, or I could replace some or all of the butter with oil. Oil coats flour proteins better than other fats and will make a more tender, moister product.

From Fine Cooking 42, pp. 78

http://www.taunton.com/finecooking/articles/ratios-for-great-cakes.aspx (accessed 1st April 2008)

POUND CAKE has no added leavening agent except for the air incorporated in the creaming of the fat and sugar and in the beaten eggs.

http://food.oregonstate.edu/learn/cake.html (accessed 1st April 2008)

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