Snmp - Report free essay sample

The objectives of this report are to provide the reader with a clearer understanding of network management, the concepts inherent in the Simple Network Management Protocol (SNMP), comparisons of SNMP with other network management protocols, how SNMPs are used in network management, and, finally, to provide the results of experiments carried out using several different modem configurations. SNMP is an internet-standard system of digital message format, or protocol, for managing devices on Internet Protocol (IP) networks. Routers, switches, servers, workstations, printers, modems are examples of such devices that support SNMP. It was introduced in 1988 to meet the growing need for managing Internet Protocol (IP) devices [2] and is used mostly in network management systems to monitor network-attached devices for conditions that warrant administrative attention. SNMP includes an application layer protocol, a database schema, and a set of data objects [1]. Network management is a general concept that employs the use of various tools and techniques, and systems to aid human beings in managing various devices, system, or networks. We will write a custom essay sample on Snmp Report or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page One such model of network management is called FCAPS, or Fault Management, Configuration Management, Accounting Management, Performance Management, and Security Management. Under the SNMP system and the FCAPS model, one or more administrative computers, called managers, are tasked to monitor and/or manage one or more pieces of software, called agents, which run on the network device. Specifically, the manager is a server which is running some kind of software system that can handle management tasks for a network. SNMP uses the User Datagram Protocol (UDP) as the transport protocol for passing data between managers and agents. The upside to the unreliable nature of UDP is that it requires low overhead, so the impact on the network’s performance is reduced. Management information is the operational parameters of SNMP-capable devices. The definition of managed objects can be broken down into three attributes: Name, Type and syntax, and Encoding. Managed objects are organized into a treelike hierarchy, this is the basis for SNMP’s naming scheme. Care must be taken when identifying managed objects or Object Identifiers (OIDs), across different versions of SNMP as there are enhancements to the naming scheme. Table of Contents Summary faults, collecting long term performance data, remote configuration of devices, and the remote control of a device. Another aspect of SNMP is network monitoring, or the monitoring of an entire network as opposed to individual routers, hosts, and other devices. This is called Remote Network Monitoring (RMON) and it can be used to monitor not only LAN traffic, but WAN interfaces as well. In the SNMP system, there are two kinds of entities: managers and agents. A manager is a server running some kind of software system that can handle management tasks for a network. Managers are often referred to as Network Management Stations (NMSs). An NMS is responsible for polling and receiving traps from agents in the network. A poll, in the context of network management, is the act of querying an agent (router, switch, Unix server, etc. ) for some piece of information. A trap, on the other hand, is a way for the agent to tell the NMS that something has happened. The agent is a piece of software that runs on the network devices that are being managed. It can be a separate program or it can be incorporated into the operating system. Today, most IP devices come with some kind of SNMP agent built in. The agent also provides management information to the NMS by keeping track of various operational aspects of the device. When the agent notices that something bad has happened, it can send a trap to the NMS, where it is handled appropriately. Figure 1: Relationship between an NMS and an Agent Network Management SNMP is really about network management. Network management is a general concept that employs the use of various tools, techniques, and systems to aid human beings in managing various devices, systems, or networks. One such model for network management is called FCAPS, or Fault Management, Configuration Management, Accounting Management, Performance Management, and Security Management. Fault management is used to detect, log, and notify users of systems or networks of problems as downtime of any kind is usually not acceptable. Fault management dictates that fault resolution first isolates the problem by using tools to determine symptoms, tries to resolve the problem, and then finally record the process that was used to detect and resolve the problem. Configuration management is used to monitor network and system configuration information so that the effects on network operation of various versions of hardware and software elements can be tracked and managed. This information generally is stored in a database of some kind. As configuration parameters change for systems, this database is updated. This data store can also aid in problem resolution. Accounting Management is used to ensure that computing and network resources are sued fairly by all groups or individuals who access them. Through this form of regulation, network problems can be minimized since resources are divided based on capacities. Performance management is used to measure and report on various aspects of network or system performance. Performance management usually starts when performance data is first gathered. Baseline levels are then established based on analysis of the data gathered. Finally, performance thresholds are established. A problem usually happens when these thresholds are exceeded. The last aspect of FCAPS is Security Management which is used to control access to some resources, such as a network and its hosts, and to help detect and prevent attacks that can compromise networks and hosts. Security management does not only involve network security systems but also physical security. This is usually accomplished through the use of various tools and systems such as firewalls, Intrusion Detection Systems (IDSs), Intrusion Prevention Systems (IPSs), antivirus systems and policy management. Applying the Concepts of Network Management The endeavor of network management involves solving a business problem through an implementation of some sort. The basic idea is to reduce costs and increase effectiveness. There are four different possible levels of activity when it comes to managing a specific service or device. Inactive, where no monitoring is being done, reactive, where a problem is dealt with only after it occurs, interactive, where components are monitored and interacted with to troubleshoot them, and finally, proactive, where the system provides a root-cause alarm then initiates predefined automatic restoral processes all while being monitored. However, the ability to monitor a service or system interactively or proactively begins with trend analysis and reporting. Accounting Accounting Security Security Performance Performance Fault Fault Configuration Configuration Network Management Network Management Change Management Change Management Proactive Proactive Inactive Inactive Reactive Reactive Interactive Interactive Trend Analysis Trend Analysis Response Time Reporting Response Time Reporting Alarm Correlation Alarm Correlation Figure 2: Concept of Network Management Trend Analysis and Reporting In general, the goal of trend analysis is to identify when systems, services, or networks are beginning to reach their maximum capacity, with enough lead time to do something about it before it becomes a real problem for end users. Trend analysis is aided by Response Time Reporting which measures how various aspects of the network (including systems) are performing with respect to responsiveness. To narrow down the many alerts and events into a single alert or several events that depict the real problem, Alarm Correlation is used. Alarm Correlation is also used to help operators know that an agent is indeed up and operational after being in a bad state. Trending also helps determine which device is constantly unreliable for investigation. The key to trouble resolution for the operator is knowing which information provided is valuable and can help resolve the problem. If possible, alerts and alarms should provide the operator with enough detail so that he or she can effectively troubleshoot and resolve a problem. However, in the event that the network is altered, planned or not, change management is used to prevent unreliable networks and systems, and ensure the correct level of notification with minimal user impact. The key steps for change management are: 1. Assigning a change controller. 2. Holding periodic change review meetings. Documenting change input requirements. 4. Documenting change output requirements. 5. Defining a change approval process. 6. Holding post-mortem meetings. 7. Developing an emergency change procedure. Subsequently, change planning is a process that identifies the risk level of a change and builds change planning requirements to ensure that the change is successful. The eight key steps for change planning are: 1. Assigning all potential changes a risk level prior to scheduling the change. 2. Documenting at least three risk levels with corresponding change planning requirements. Identifying risk levels for software and hardware upgrades, topology changes, routing changes, configuration changes, and new deployments. 4. Assigning higher risk levels to nonstandard add, move, or change types of activity. 5. Including lab validation, vendor review, peer review, and detailed configuration and design documentation. 6. Creating solution templates for deployments affecting multiple sites. 7. Including information about physical layout, logical design, configuration, software versions, acceptable hardware chassis and modules, and deployment guidelines. 8. Documenting network standards for configuration, software version, supported hardware, and DNS. Finally, caution must be taken when implementing a network management system as this can mean adding more staff to handle the increased load of maintaining and operating such an environment. On the other hand, this monitoring should reduce the workload of the system administration staff. The Structure of Management Information The Structure of Management Information (SMI) provides a way to define managed objects and their behavior. An agent has in its possession a list of the objects that it tracks.

Biography of Charles Kettering, Inventor of the Electrical Ignition System

Biography of Charles Kettering, Inventor of the Electrical Ignition System The first electrical ignition system or electric starter motor for cars was invented by General Motors (GM) engineers Clyde Coleman and Charles Kettering. The self-starting ignition was first installed in a Cadillac on February 17, 1911. The invention of the electric starter motor by Kettering eliminated the need for hand cranking. The United States Patent #1,150,523, was issued to Kettering in 1915.   Kettering  founded the company Delco and headed research at  General Motors  from 1920 to 1947.   Early Years Charles was born in  Loudonville, Ohio, in 1876. He was the fourth of five children born to Jacob Kettering and Martha Hunter Kettering. Growing up he could not see well in school, which gave him headaches. After graduation, he became a teacher. He led scientific demonstrations for students on electricity, heat, magnetism, and gravity. Kettering also took classes at  The College of Wooster, and then transferred to  The Ohio State University. He still had eye problems, though, which forced him to withdraw. He then worked as foreman of a telephone line crew. He learned he could apply his electrical engineering skills on the job. He also met his future wife, Olive Williams. His eye problems got better, and he was able to go back to school. Kettering graduated from OSU in 1904 with an  electrical engineering  degree. Inventions Begin Kettering began working at a research laboratory at  National Cash Register. He invented an easy credit approval system, a precursor to todays credit cards, and the electric cash register, which made ringing up sales physically much easier for sales clerks all over the country.  During his five years at NCR, from 1904 to 1909, Kettering earned 23 patents for NCR.   Beginning in 1907, his NCR co-worker  Edward A. Deeds​  urged Kettering to improve the automobile. Deeds and Kettering invited other NCR engineers, including  Harold E. Talbott​, to join them in their quest. They first set out to improve the ignition.  In 1909, Kettering resigned from NCR to work full-time on automotive developments which included the invention of the  self-starting  ignition. Freon   In 1928, Thomas Midgley, Jr. and Kettering invented a Miracle Compound called Freon. Freon is now infamous for greatly adding to the depletion of the earths ozone shield. Refrigerators from the late 1800s until 1929 used the toxic  gases, ammonia (NH3), methyl chloride (CH3Cl), and sulfur dioxide (SO2), as refrigerants. Several fatal accidents occurred in the 1920s because of methyl chloride leakage from  refrigerators. People started leaving their refrigerators in their backyards. A collaborative effort began between three American corporations, Frigidaire, General Motors, and DuPont to search for a less dangerous method of refrigeration. Freon represents several different chlorofluorocarbons, or CFCs, which are used in commerce and industry. The CFCs are a group of aliphatic organic compounds containing the elements carbon and fluorine, and, in many cases, other halogens (especially chlorine) and hydrogen. Freons are colorless, odorless, nonflammable, noncorrosive  gases  or liquids. Kettering died in November 1958.

Answer to Assignment Example | Topics and Well Written Essays - 250 words

Answer to - Assignment Example Blood related measurements included hemoglobin A1c concentration, HDL, LDL, fibrinogen, and triglyceride levels. Demographic data, diet information, and medical history were also obtained at baseline. The researchers used factor analysis models to determine the extent of the alcohol-CVD relationship through the evaluation of intermediate variables. The results show a J-shaped relationship between alcohol and CVD events. They also found that the reduced risk of CVD found in moderate drinkers is mostly explained by the effect of alcohol on intermediate health factors such as lipids, metabolism, inflammatory agents, and blood pressure. Appropriately, the authors suggest that these findings will need to be tested across populations in order to clarify the mechanisms involved in the relationship model. The quality of this research is strengthened through the large sample size included for analysis. It would have been an improvement to offer a breakdown of the results based on the obtained demographic data, though the task may have over-complicated the results. Overall this research presents worthy information that should prove

Challenge of Intercultural Communication Essay Example | Topics and Well Written Essays - 2500 words

Challenge of Intercultural Communication - Essay Example Intercultural perspective helps to deepen our knowledge and broaden horizons. During my studies I was involved in the common project with my Iranian friend, we provided each other with useful insights about our countries. Comparative analysis made our essays better and, as a result, we both got excellent marks. Even though now I understand how beneficial intercultural experiences might be, earlier I had some prejudice regarding meeting representatives of other cultures. I was especially suspicious about meeting Iranian men, whom I imagined as very closed-minded and even dangerous people. Probably, such prejudice was formed in my mind by popular mass media, talking a lot about Muslim terrorists and difficulties in negotiations with Iran. When I first met Ahmad, first representative of his race, ethnicity, nationality and religion, I was confused and hesitated to start conversation. However, our common task made me do so, and when we started talking, I realized that I met very interesting open-minded person with broad and yet deep knowledge in different spheres of social sciences. Ice was broken, we made a great common project and even became friends afterwards. Later on, I told him about my initial prejudice and we laughed together on it. This intercultural encounter has taught me to be mor e open to representatives of other cultures. I made more international friends which made my life more exciting. I believe that it is important to be able to overcome all stereotypes and prejudices as this is essential basis for our own well-being, the way to enrich our life and make it more interesting. Most importantly, this is the only possible way to peaceful coexistence in our world, which is so diverse and intercultural, though globalized and highly interconnected. Advertisement campaigns usually appeal to societal values, which are important for consumers. Companies try to understand the identity of the person who would buy the

The Concept Of Haccp And Risk Analysis Biology Essay

The Concept Of Haccp And Risk Analysis Biology Essay Food safety is an important issue. The trust of consumers, food safety and quality, and this will be they expected to. Consumers also expect to be able to provide the information; you can help them make informed decisions about the composition of the food, this information, whether it is on the product label or by advertising, not false or misleading. Food safety is a discipline to be describing the handling, preparation and storage food to prevent food borne illnesses. The statistics on food borne illness speak for themselves. Regulatory officials and their management of retail and food service industry must cooperate the other side, if we want to prevent or reduce food borne illness. This Manual was prepared by the United States Food and Drug Administration (FDA), in partnership with federal, state and local regulatory agencies, industry, academia and consumers, to help you operators of the retail and food service establishments, your efforts to produce safe food. This includes man y routines of that should be followed to prevent potentially severe of the health hazards. In this line of thought is the safety of the track between the industry and the market, between the market and consumers. Considerations in food safety, including consideration of industry market practices, the origin of the food, including on food label, food hygiene and food of the additives, as well as biotechnology and food policies and government import and export management guidelines for food inspection and certification system. Consider the market of consumer behavior, it is usually thought that the food should be on the market should be safe, concern consumer food safe delivery and preparation. 2.0 Answer of Question 1 As a food safety expert, what considerations that needs to advocate to ensure a food safe facility is the steps of receive until serving are the most important part. When you have followed the steps nicely then it can avoid from being affect by bacteria. And if you already follow the steps then it will sure your food will be cleanness and healthier. The steps for the food safe facility are very important. Below retail on common steps, in order to assist in your decision-making, and steps you through the procedures in this document. All of the steps are receiving, storage, preparation, cooking, cooling, reheating, holding and serving. 2.1 Receiving The receiving food safety is an important step. In the receiver, the main concern is the contamination of pathogens, and the formation of harmful toxins. The importance of the proposed control measures in steps are rapidly into cold storage at the proper temperature and food spoilage of food and access to food, food additives and packaging materials from legitimate sources. Ready to eat, potentially hazardous food received special attention. This will not be cooked before the food service, the growth of pathogenic bacteria, refrigerated in this step, the food can be eaten at any time can be considered to be an important risk. Prerequisite programs, in order to control the temperature of the product is generally of the hazard, these products are mostly in the receiving sufficient control. At a suitable temperature, and when it arrives, if there is a potential danger if it is at a temperature of 5Â °C or below freezing, if it is at a temperature of 60Â °C or above heat and it is the frozen hard, rather than partially thawed. When this problem happens, then reject potentially dangerous food to pass internal temperature between 5Â °C and 60Â °C. Unless the supplier can prove a time segment, in which the food has been at 5Â °C and 60Â °C not impair food security. In addition to checking the temperature of the product, you should check the appearance, smell, color and condition of the packaging. 2.2 Storage When the food in refrigerated storage, food safety management system should focus on maintain temperature control to limit the growth of pathogenic bacteria that may be present, in the preparation of food products and store food, such as ready to eat foods, cross-contamination of raw animal foods to prevent. When determining the storage temperature and the frequency of monitoring in refrigeration products, you may decide to set the temperature lower than what is required by local regulations. Set temperature is lower than what your regulatory requirements, the bacteria begin to grow small upward bias temperature detected by frequent monitoring, can be quickly corrected. For example, if you are storing potentially dangerous, ready to eat food under refrigeration, you may decide to set critical limits of the refrigeration unit to run in 38Â °F. This provides a safety cushion, you have the opportunity to see the trend of more than 41Â °F and the appropriate corrective measures to inte rvene before the bacteria begin to grow to dangerous levels. Ready to eat food, it is best to check the temperature inside the control procedures. You should assess whether it is realistic and feasible for you to do this depends on your food storage volumes. You can choose your monitoring system based on air temperature refrigeration equipment as a prerequisite for the program. How often you should monitor the air temperature depends on your capacity and the use of refrigeration equipment and the number and type of food stored in the cold storage units. 2.3 Preparation Of all the operational steps, preparation has the greatest variety of activities that should be controlled, monitored, and in some cases, documented. This is impossible, including a summary of the manual covers a variety of menus, the skills of the staff and facilities design, influence the preparation of food. The preparation step may involve a plurality of procedures, including thawing, mixing together ingredients cutting, chopping, slicing, or breading. Preparatory steps, the premise of the program can be developed, to control some of the hazards, and assist in the implementation of food safety management system, to minimize the growth of bacteria and from the staff and equipment contamination. Prepared in small quantities for controlling bacteria growth it because the restriction of the amount of food prepared is an important tool that allows the growth temperature, maintained at the time of food minimized. The pre-planning of the volume of the food and minimize the time for prep aring the desired time the food is in the dangerous temperature region, the steps in this operation. The thawing of the frozen food products to maintain the proper temperature and time management is the primary control, to minimize bacterial growth. Procedures should be in place to reduce the potential for microbial, chemical and physical contamination during thawing. 2.4 Cooking Animal derived food cooking is the most effective steps to reduce or eliminate biological contamination. Cooking time specified to the proper temperature will kill most harmful bacteria and parasites. Therefore, frequent cooking temperature monitoring, it is strongly recommended. You should be determined to ensure that the proper cooking temperature and time to achieve the best system to use. Cooking raw animal foods, special consideration should be given to the time and temperature. In the development of the HACCP plan or prerequisite, it is important to understand the critical limit is a particular product in the cooking steps. For example, security cooking temperature or time for the poultry is 165Â °F is 15 seconds; 15 seconds with 155Â °F minced beef is safe cooking temperature. 2.5 Cooling If you want to cook, you intend after cooling and the use of potentially hazardous food, and then you need food cooled to 5Â °C or lower temperature as quickly as possible. Possible, even if it has been cooked foods cause food poisoning bacteria. These bacteria are able to grow faster cooling time limit or the formation of toxins. Cooling cooked potentially hazardous food, within a period of cooling food are from 60Â °C 21Â °C within in two hours and from 21Â °C to 5Â °C within a further four hours. This means that you have a cold food for up to six hours, from 60Â °C to 5Â °C or below. If you do not know how your food fast cooling, using a probe thermometer to measure the most warm food usually in the center section. Rapid cold food, break it down into smaller parts in shallow containers. Be careful not to contaminate the food when you do so. 2.6 Reheating If the food does not correct the temperature is maintained at a sufficiently long time, the pathogens have the opportunity to breeding dangerous figures. Appropriate reheating provides an important control to eliminate these organisms. Remember although proper reheating will kill most organisms of concern, it does not eliminate the toxins in the body, such as Bacillus cereus food borne viruses produce. Immediate use of any potentially hazardous food has been held between 5Â °C and 60Â °C, and more than two hours, but discarded food, has been held more than 5Â °C and 60Â °C for 4 hours. 2.7 Holding When cooking process to eliminate the bacteria, the spore-forming bacteria should be destroyed. If not at the proper temperature, without temperature control, held at the appropriate time in the cooked food, the rapid growth of this spore-forming bacterium is a big problem. Keeping food products at 135Â °F or above during hot holding and keeping food products at or below 41Â °F is effective in preventing microbial growth. As an alternative, the temperature control details of Food Code action, when used alone as a control, including a comprehensive monitoring and food labeling system to ensure food safety. 2.8 Serving Food before it reaches the customer, which is the last step of the operation. When employees work with food and food contact surfaces, they can easily spread bacteria parasites and viruses. Manage personal hygiene is important to control these hazards. Recommend employees personal health management program, implemented to solve the following proper hand washing procedures, appropriate use of gloves and dispensing utensils and the control bare hand contact with ready to eat food. Specific program recommends that customers self-service displays, such as to protect food from contamination of salad bars and buffets. Special consideration should be given to prevent cross-contamination, contaminated equipment and equipment to minimize pollution customers. 3.0 Conclusion of Question 1 In conclusion, when you cook or have a food then you should follow the steps that mention above. You take positive measures to improve the security you establish food sales. As we know, food is very important for us and it may cause us healthier or death. So that we should follow the steps nicely and make sure that the food is clean and make sure it safe to eat. Bacteria is the most difficult thing to prevent when you want to cook, bacteria will around any place and we cannot feel it or touch it but it can easily make the food become unhealthy. If you follow the steps that mention at above then it sure will help prevent those bacteria and also can easier cook out a healthy food. 1.0 Introduction of Question 2 In order to strengthen food security, food production per stage is from are receiving, storage, preparation, cooking, cooling, reheating, holding and serving strict monitoring should be carried out. Food security has already become important and most of the proprietor or customer will be attach importance to this food security. The HACCP system is a scientific, systematic approach to identify assess and control hazards in the food production process. HACCP system, food safety control integrated design process, rather than relying on the testing of the last product. Therefore, the HACCP system in food safety, it can prevention and cost-effective way. 2.0 Answer of Question 2 The Codex Alimentarius Commission sets out seven principles for the basis of HACCP systems. Applies only to the seven principles of HACCP has completed a preliminary step in the development of the HACCP plan. 2.1 The seven principles of HACCP 2.1.1 Principles 1-Conduct a Hazard Analysis The application of this principle relates to the steps in the listing process and identify significant harm is likely to occur. HACCP team will focus on hazards is to prevent, eliminate or control the HACCP plan. Reported reasons include or exclude the danger, and to determine the possible control measures. 2.1.2 Principles 2-Identify Critical Control Points (CCP) Critical Control Point (CCP) is a point, and it is step or procedure can be applied to control the food safety hazard can be prevented, can be eliminated or can be reduced to an acceptable of a level. HACCP team will use the CCP decision tree to help determine the critical control points in the process. The critical control points can control more than one food safety hazards, or in some cases, it is necessary to control a single dangerous more than one of CCP. CPC needed depends on the number to ensure that the required processing steps and control of food safety. 2.1.3 Principles 3-Establish Critical Limits Critical limits (CL) is a CCP, in order to avoid, eliminate or reduce become an acceptable of a level, biological, chemical or physical parameters of food safety hazards must be controlled at the maximum and or minimum value. Usually a key restriction measures, such as time, temperature, water activity (Aw), pH value, weight, or some other measure is based on the scientific literature and or regulatory standards. 2.1.4 Principles 4-Establish Monitoring Procedures Once you have determined the critical control points and critical limits, need someone to track the critical control point, food flows through operation. Monitoring, including direct observation or measurement of critical control point is under control, insist on the establishment of critical limits. 2.1.5 Principles 5-Establish Corrective Actions Occasional processes or procedures in monitoring critical control points will not be able to comply with the established critical limit. It happens when this step is to establish a plan has not been met in the critical limit to the critical control points. The operator can determine the action of these actions is to convey to the employees, and train them to make the right of the decisions. This preventive are approach to this heart of the HACCP. Problems, but you need to find them, correct them before they lead to illness or injury. 2.1.6 Principles 6-Establish Verification Procedures This principle is to ensure that the system is the science of sound, effective control of hazards. In addition, this step ensures that specified when the system is running according to plan. Specified personal favorite manager regularly observe the activities of staff supervision, calibration equipment and temperature measuring devices, review of records or actions with employees to discuss the program. The purpose of all these activities is to deal with the issue of food security to ensure that the HACCP plan, if not, check to see is it needs to be make it better or modified. 2.1.7 Principles 7-Establish Record Keeping Procedures There are written records or documents needed to verify that systems are still working. This record is usually involved in the HACCP planning and monitoring, corrective action is taken, or calibration records of the operation of the HACCP system in the production. You can also include verification records. Maintenance records, records in the HACCP system is a sustained and effective system is in the place. Record of keeping it should be as simple as possible, so that more staff will have enough time to keep the records. 2.2 Risk Analysis Food safety risk analysis is essential, not only to the production or manufacture of goods and products of the highest quality, to ensure the safety and protection of public health, also in line with international standards and national standards, market regulations. 2.2.1 Risk Assessment The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department adopts the risk analysis framework promulgated by international food safety authorities in controlling food safety. The risk analysis consists of three functions, namely, risk assessment, risk management, and risk communication. The risk assessment can control the scientific basis for action. Risk assessment should incorporate the four steps of risk assessment example is hazard identification, hazard characterization, exposure assessment and risk characterization. Experienced in the risk assessment process, with the food or food ingredient hazard assessment and the potential risks of the population to be evaluated in order to develop appropriate risk management measures and risk communication information to protect public health. 2.2.2 Risk Management The risk assessment and risk communication, risk management is an important part of the risk analysis. This introduces a factor of the process of the successful implementation of the risk management needs. It describes the steps to identify and assess food safety risks, evaluate all available options to manage these risks, implementation of risk management decisions, and to ensure that the decision was the most appropriate. Risk management should take a comprehensive view of possible human health risk management. The process of risk management and decision-making should be transparent and appropriate records for different audiences. The risk management needs of a wide range of communication, coordination and collaboration, risk management and risk assessment, and with external stakeholders. 2.2.3 Risk Communication Therefore, if this is very important, in the end what is a food safety risk communication? While risk communication is a very complex subject, it is very simple in nature. Food safety risk communication is a three-step process, began to conduct a risk assessment, food safety scientists and statisticians part of the assessment of the likelihood of public health risk. The second step is risk management, health officials, scientific experts, food manufacturers and retailers work together to determine exactly what steps you need to ensure public safety. The third step is to risk communication, sharing of information and advice, with the consumption of the general public, and with the other parties in the production and preparation of food, food distribution and sales. From their experience in risk communication, International Food Information Council has developed a set of guidelines to help ensure that the right information reaches stakeholders and consumers, enabling them to make infor med decisions about the food they eat, their security. It is Understand and addresses the public concern and communicates with clarity and sympathy. 3.0 Conclusion of Question 2 Nowadays, food safety has become very important. Most of the proprietor and customer are attach importance to the food safety. Because when restaurant make out the food with not safety and the customer having the stale food then it may cause food poison or more serious it also can cause death. So to avoid this thing happen then HACCP is the better way to help you prevent the bacteria. Those seven principles are very important; all of restaurant, supplier should follow the principles to prevent bacteria and provide a healthy food. And then about risk analysis also one of the important thing for us. So, if you want make food safety then you should follow the steps of HACCP with nicely.

Nutritional needs

Insufficiency leads to Beriberi, Wrinkle-Coworkers syndrome Riboflavin (32) Insufficiency leads to Riboflavin's Intact (83) Peanuts Legumes Enriched grains Insufficiency leads to diarrhea, dementia, dermatitis Cabling (Bal 2) Animal protein Insufficiency leads to pernicious anemia Folic Acid Orange Juice Leafy green vegetables Insufficiency leads to anemia and neural tube defects Ascorbic Acid (Vitamin C): wound healing, hormone synthesis Citrus fruits Insufficiency leads to scurvy, bleeding gums Vitamin A: vision, tissue growth, immune, reproductive function Animal foodsFortified milk Insufficiency leads to night blindness, cerographical Vitamin D: calcium and phosphorus metabolism, PATH, kidney Fortified food sources Insufficiency leads to rickets, astronomical Vitamin E: antioxidant, immune Vegetable oil Margarine Insufficiency leads to hemolytic of Orbs Vitamin K: blood clotting Liver Insufficiency leads to hemorrhage Apricots Avocado Bananas Cantaloupes Raw carrots Peas / Dried beans Dried fruits Oranges Potatoes Prune Juice Spinach Tomatoes Winter squash Calcium (also use for kidney stones) Chocolate BeansLentils Canned / smoked fish (except tuna) Flour Cocoa Green leafy vegetables Trainee / Dopamine Restrictions (for people taking Mayo's) Aged Cheese Smoked fish Processed meats FAA beans Soy sauce Purina (gout / uric acid stones) Organ meats Anchovies Sardines Salmon Herring Venison Goose Seafood Oxalate's (kidney stones) Asparagus Beets Celery Cabbage Dark green leafy vegetables Green beans Beer Cola Nuts -area Acid-Ash Foods

Josephine Baker Biography

Josephine Baker was an American singer, dancer, and actress who rose to fame in France during the Harlem Renaissance: â€Å"a literary and intellectual flowering that fostered a new black cultural identity in the 1920s and 1930s†(Rowen). Josephine Baker was the first African American female to star in a movie, the only woman to speak during the March on Washington alongside of Martin Luther King Jr. , and the first black international pop icon (Lewis). Jo Baker is best known for, her â€Å"jungle banana dance†, where she danced naked except for a string of bananas tied around her waist. Born Freda Josephine McDonald, even though they were eventually divorced, Josephine Baker decided to keep the last name of her second husband, Willie Baker. Josephine ran away from home at the age of 13 to pursue her dream of being a famous dancer-singer but didn’t get her big break until she was discovered by director Folies Bergere in Paris. (Lewis) In 1951 at The Stork Club, New York City’s most extravagant night club at the time, Josephine was denied service because she was black (Lewis). That was the first time racial inequality directly impacted her. Josephine responded by refusing to entertain in clubs that did not allow blacks, in which several clubs responded with integration. She â€Å"crusaded for racial equality† again in 1963 when she spoke alongside of Martin Luther King Jr. during the March on Washington: the largest political rally for African American rights in United States history. Throughout the rest of her life, Josephine did many other things in protest of racial inequality, the most famous being her adoption of 12 multi-ethnic orphans (Gaines). Some say that Josephine started the trend of celebrities (ex: Angelina Jolie, Sandra Bullock, Steven Spielberg, Tom Cruise, and Hugh Jackman) adopting multi-ethnic orphans. Josephine has influenced the works of many modern day entertainers. Singer-songwriter Beyonce has given Josephine credit for being the inspiration of many of her performances throughout her career, including her re-make of Josephine’s famous banana dance for a performance of her song Deja Vu in 2006 (Gorgan). And in 2010, R&B recording artist Keri Hilson portrayed Josephine in her single â€Å"Pretty Girl Rock†. (MacKenzie) Works Cited Rowen, Beth. â€Å"The Great Days in Harlem†. Infoplease. Pearson Education. N. D. Web, 19 Dec. 2011. Lewis, Jone Johnson. â€Å"Josephine Baker†. About. com. About. com. N. D. Web, 19 Dec. 2011. Gaines, Steven. â€Å"Hungry Heart†. New York Magazine. New York Media LLC. 10 Apr. 2009. Web, 19 Dec. 2011. MacKenzie, Carina Adly. â€Å"Who is Josephine Baker? Meet the Legend who Inspired Keri Hilson’s ‘Pretty Girl Rock’†. Zap2it. Tribune Media Services. 21 Nov. 2010. Web, 19 Dec. 2011. Gorgan, Elena. â€Å"Going Bananas for Beyonce! †. SoftPedia. SoftNews Net SRL. 11 Sept. 2006. Web, 19 Dec. 2011. Criner, Lowe. â€Å"Josephinw Baker†. Plaza. Plaza Edu. N. D. Web, 19 Dec. 2011. â€Å"Josephine Baker – Breezin’ Along With the Breeze†. Youtube. Youtube. 7 Aug 2010. Web, 19 Dec. 2011. â€Å"Josephine Baker – Breezin’ Along With the Breeze Lyrics†. ST Lyrics. STLyrics. com. N. D. Web, 19 Dec. 2011.