The influence of the quality of the cooking oil from the frying process in food safety—case study in the catering industry

2016 ◽  
pp. 429-434
Keyword(s):  
Food Safety ◽  
Cooking Oil ◽  
Frying Process ◽  
Catering Industry ◽  
Safety Case

scholarly journals Survey the Bacteriological Quality of Juice in the Juice Shop of Shahrood City and its Relationship with Food Safety Knowledge and Performance of Vendors in 2013-2014: A Case Study

2017 ◽  
Vol 4 (3) ◽  
pp. 193-204
Author(s):  
Sakineh Mollaie Tavani ◽  
Emad Dehghanifard ◽  
Ali Mehrali ◽  
Gholam Ali Sharifi Arab ◽  
Alaleh Dehmanesh ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacteriological Quality ◽  
And Performance ◽  
Safety Knowledge

scholarly journals A simulated annealing algorithm for the allocation of production resources in the food catering industry

2020 ◽  
Vol 122 (7) ◽  
pp. 2139-2158 ◽  
Author(s):  
Alessandro Tufano ◽  
Riccardo Accorsi ◽  
Riccardo Manzini
Keyword(s):  
Simulated Annealing ◽  
Food Safety ◽  
Food Quality ◽  
Simulated Annealing Algorithm ◽  
Production Plant ◽  
Content Type ◽  
Multi Objective ◽  
Catering Industry ◽  
Annealing Algorithm

PurposeThis paper addresses the trade-off between asset investment and food safety in the design of a food catering production plant. It analyses the relationship between the quality decay of cook-warm products, the logistics of the processes and the economic investment in production machines.Design/methodology/approachA weekly cook-warm production plan has been monitored on-field using temperature sensors to estimate the quality decay profile of each product. A multi-objective optimisation model is proposed to (1) minimise the number of resources necessary to perform cooking and packing operations or (2) to maximise the food quality of the products. A metaheuristic simulated annealing algorithm is introduced to solve the model and to identify the Pareto frontier of the problem.FindingsThe packaging buffers are identified as the bottleneck of the processes. The outcome of the algorithms highlights that a small investment to design bigger buffers results in a significant increase in the quality with a smaller food loss.Practical implicationsThis study models the production tasks of a food catering facility to evaluate their criticality from a food safety perspective. It investigates the tradeoff between the investment cost of resources processing critical tasks and food safety of finished products.Social implicationsThe methodology applies to the design of cook-warm production. Catering companies use cook-warm production to serve school, hospitals and companies. For this reason, the application of this methodology leads to the improvement of the quality of daily meals for a large number of people.Originality/valueThe paper introduces a new multi-objective function (asset investment vs food quality) proposing an original metaheuristic to address this tradeoff in the food catering industry. Also, the methodology is applied and validated in the design of a new food production facility.

scholarly journals KUALITAS PRODUK BISKUIT MENGHADAPI PEMBERLAKUAN SNI BISKUIT SECARA WAJIB [STUDI KASUS DI DKI JAKARTA]

2019 ◽  
Vol 41 (1) ◽  
pp. 1-12
Author(s):  
Danar A. Susanto
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Water Content ◽  
Research Method ◽  
National Standard ◽  
Quantitative Descriptive ◽  
Business Competitiveness ◽  
Descriptive Method

ABSTRACT The Ministry of Industry stipulates the enforcement of the Indonesian National Standard (SNI) 2973: 2011 - Biscuits are mandatory to ensure the quality of biscuits, to protect consumers for food safety, quality and nutrition and to create fair and healthy business competitiveness. However, in July 2016, the enforcement of SNI Biscuit must be postponed due to the lack of producers in the application of SNI Biscuit. The purpose of this research is to know the quality of biscuit products from domestic producers as a form of readiness of producers in applying SNI 2973: 2011 with case study in DKI Jakarta. The research method used quantitative descriptive method by testing biscuit products. The result of the research shows that the biscuit products producers have not been able to fulfill the requirements parameters in SNI 2973: 2011, because there are still 25 percent of samples that can not meet the requirements of SNI 2973: 2011. All product samples that do not meet are pai products, and all are related to a maximum 5 percent water content limit. Water content affects the appearance, texture, taste in freshness and durability or shelf life.   Keywords: Indonesian National Standard (SNI), biscuits, products testing   ABSTRAK Kementerian Perindustrian menetapkan pemberlakuan Standar Nasional Indonesia (SNI) 2973:2011-Biskuit secara wajib untuk menjamin mutu biskuit, melindungi konsumen atas keamanan, mutu dan gizi pangan serta menciptakan daya saing usaha yang sehat dan adil. Namun pada bulan Juli 2016, pemberlakuan SNI Biskuit secara wajib ditunda karena belum siapnya produsen dalam penerapan SNI Biskuit. Tujuan penelitian ini adalah untuk mengetahui kualitas produk biskuit dari produsen dalam negeri sebagai bentuk kesiapan produsen dalam menerapkan SNI 2973:2011 dengan studi kasus di DKI Jakarta. Metode penelitian menggunakan metode deskriptif kuantitatif dengan melakukan pengujian produk biskuit. Hasil penelitian menunjukkan bahwa produsen produk biskuit belum semuanya mampu memenuhi paramater persyaratan dalam SNI 2973:2011, karena masih ada 25 persen sampel yang tidak dapat memenuhi persyaratan SNI 2973:2011. Semua sampel produk yang tidak memenuhi adalah produk pai, dan semuanya terkait dengan batasan maksimal kadar air 5 persen. Kadar air berpengaruh terhadap penampakan, tekstur, cita rasa pada kesegaran dan daya awet atau masa simpan. [Penel Gizi Makan 2018, 41(1):1-12] Kata kunci: Standar Nasional Indonesia (SNI), biskuit, pengujian produk

Misophonia: An Evidence-Based Case Report

2020 ◽  
Vol 29 (4) ◽  
pp. 685-690
Author(s):  
C. S. Vanaja ◽  
Miriam Soni Abigail
Keyword(s):  
Quality Of Life ◽  
Case Report ◽  
Case History ◽  
Pure Tone ◽  
Physiological Responses ◽  
Evidence Based ◽  
Management Option ◽  
Pure Tone Audiogram

Purpose Misophonia is a sound tolerance disorder condition in certain sounds that trigger intense emotional or physiological responses. While some persons may experience misophonia, a few patients suffer from misophonia. However, there is a dearth of literature on audiological assessment and management of persons with misophonia. The purpose of this report is to discuss the assessment of misophonia and highlight the management option that helped a patient with misophonia. Method A case study of a 26-year-old woman with the complaint of decreased tolerance to specific sounds affecting quality of life is reported. Audiological assessment differentiated misophonia from hyperacusis. Management included retraining counseling as well as desensitization and habituation therapy based on the principles described by P. J. Jastreboff and Jastreboff (2014). A misophonia questionnaire was administered at regular intervals to monitor the effectiveness of therapy. Results A detailed case history and audiological evaluations including pure-tone audiogram and Johnson Hyperacusis Index revealed the presence of misophonia. The patient benefitted from intervention, and the scores of the misophonia questionnaire indicated a decrease in the severity of the problem. Conclusions It is important to differentially diagnose misophonia and hyperacusis in persons with sound tolerance disorders. Retraining counseling as well as desensitization and habituation therapy can help patients who suffer from misophonia.

Chronic Refractory Cough: A Case Study

2017 ◽  
Vol 2 (3) ◽  
pp. 57-62
Author(s):  
Anna Maria Siciliano
Keyword(s):  
Quality Of Life ◽  
Adult Female ◽  
Chronic Cough ◽  
Treatment Regime ◽  
Speech Language Pathology ◽  
Old Adult ◽  
Language Pathology

This paper presents a successful behavioral case study in treatment of chronic refractory cough in a 60-year-old adult female. The efficacy for speech-language pathology treating chronic cough is discussed along with description of treatment regime. Discussion focuses on therapy approaches used and the patient's report of changes in quality of life and frequency, duration, and severity reduction of her cough after treatment.

Manajemen Stratejik Pemanfaatan Teknologi Informasi dan Komunikasi untuk Peningkatan Mutu Pembelajaran SMK Ciledug Al Musaddadiyah dan SMKN 1 Garut

2020 ◽  
Vol 3 (2) ◽  
pp. 109-119
Author(s):  
Partono Partono
Keyword(s):  
High School ◽  
Strategic Management ◽  
Information And Communication Technology ◽  
Communication Technology ◽  
General Description ◽  
Vocational High School ◽  
Information And Communication ◽  
School Learning

So far, in implementing school strategies, they tend not to utilize Information and Communication Technology (ICT), despite the availability of ICT resources available. Stages of strategic management are needed to generate the vision, mission, objectives, policy, program, budget, and procedures as well as control and evaluation process as an effort to utilize ICT to improve school quality. Based on the interpretation and the results of the study, it is concluded that schools have organized stages in strategic management that enable schools to have a quality profile. The impact of effective utilization of ICTs for schools is the achievement of effective school management, as per the National Education Standards, which is characterized by effective planning, implementation, control, and evaluation of school ICTs.The purpose of this study is to get a general description, describe, and reveal the Strategic Management of Information and Communication Technology Utilization to Improve the Quality of School Learning in Ciledug Al Musaddadiyah Vocational High School and Garut 1 Vocational High School, both on environmental analysis, strategic formulation, implementation and strategic evaluation. The research method used in this research is the case study method, because the problems studied occur in the place and situation of Ciledug Al Musaddadiyah Vocational School and Vocational High School 1 Garut. The use of case study models in this study is based on the consideration that to provide an overview of the strategic management activities of the use of ICTs carried out at vocational high schools with the ultimate goal of being able to improve the quality of school learning. Based on observations in the field of SMK 1 Garut and SMK Al Musaddadiyah Ciledug Garut is one of the public schools and private schools that have these advantages.

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