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Article
Publication date: 1 May 1912

President, Charles S. Goldman, M.P.; Chairman, Charles Bathurst, M.P.; Vice‐Presidents: Christopher Addison, M.D., M.P., Waldorf Astor, M.P., Charles Bathurst, M.P., Hilaire…

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Abstract

President, Charles S. Goldman, M.P.; Chairman, Charles Bathurst, M.P.; Vice‐Presidents: Christopher Addison, M.D., M.P., Waldorf Astor, M.P., Charles Bathurst, M.P., Hilaire Belloc, Ralph D. Blumenfeld, Lord Blyth, J.P., Colonel Charles E. Cassal, V.D., F.I.C., the Bishop of Chichester, Sir Arthur H. Church, K.C.V.O., M.A., D.Sc., F.R.S., Sir Wm. Earnshaw Cooper, C.I.E., E. Crawshay‐Williams, M.P., Sir Anderson Critchett, Bart., C.V.O., F.R.C.S.E., William Ewart, M.D., F.R.C.P., Lieut.‐Colonel Sir Joseph Fayrer, Bart., M.A., M.D., Sir Alfred D. Fripp, K.C.V.O., C.B., M.B., M.S., Sir Harold Harmsworth, Bart., Arnold F. Hills, Sir Victor Horsley, M.D., F.R.C.S., F.R.S., O. Gutekunst, Sir H. Seymour King, K.C.I.E., M.A., the Duke of Manchester, P.C., Professor Sir Wm. Osler, Bart., M.D., F.R.S., Sir Gilbert Parker, D.C.L., M.P., Sir Wm. Ramsay, K.C.B., LL.D., M.D., F.R.S., Harrington Sainsbury, M.D., F.R.C.P., W. G. Savage, M.D., B.Sc., R. H. Scanes Spicer, M.D., M.R.C.S., the Hon. Lionel Walrond, M.P., Hugh Walsham, M.D., F.R.C.P., Harvey W. Wiley, M.D., Evelyn Wrench.

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British Food Journal, vol. 14 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 September 1952

A recent symposium was given by Sir William Savage, M.D., B.Sc., D.P.H., Mr. Morley Parry, M.R.San.I., M.S.I.A., Ministry of Food Hygiene Division, and Mr. A. Tyler, M.B.E.…

91

Abstract

A recent symposium was given by Sir William Savage, M.D., B.Sc., D.P.H., Mr. Morley Parry, M.R.San.I., M.S.I.A., Ministry of Food Hygiene Division, and Mr. A. Tyler, M.B.E., F.R.San.I., F.S.I.A., Chief Sanitary Inspector, Bath, to a meeting of health officers and representatives of the food trades. The subsequent discussion demonstrated the divergent views held in relation to food hygiene legislation and the conflict between ideals and practicability. Sir William, in his opening observations, speaking from the scientific aspect, showed a remarkably realistic approach to the problem. He referred primarily to the report of the Catering Trade Working Party and what are generally considered to be the three most valuable recommendations, the most important of which is that all catering establishments should be required to register with the appropriate authority; the second is that a special code of practice, called the Standard Code, should be defined and made legally enforceable; the third is that the existing deficiencies in legal powers as set out in the report should be removed by legislation. In dwelling for a short while on the Model Byelaws which the Ministry of Food issued in 1949, reference was made to the fact that, whilst it is appreciated that they cannot go beyond their limited purpose, many deficiencies are obvious. They have very limited practicability, being mainly concerned with requirements as to personal cleanliness of those who handle food, the protection of food from various possible sources of contamination, and certain requirements as to the wrapping of foods. These are all sound enough, but only touch the fringe of the problem. Whilst precise definitions are always most difficult in legal documents, especially when dealing with hygienic factors, the byelaws are particularly vague, as will be seen from the following examples: A person who handles food “ shall observe cleanliness both in regard to himself and his clothing ”. There is no definition of cleanliness and no subsequent requirements to attain it, such as the Catering Report sets out in its Target Code. Food should be covered in certain circumstances with “ suitable, clean material ”. Does a newspaper comply? Counters, floors, food utensils have to be cleaned “ as often as may be reasonably necessary ”. In the Standard and Target Codes these requirements are usually detailed, and so uniform, standard meanings can be accepted. In addition, the byelaws entirely fail to deal with the essentials of sound food hygiene. As the powers of the original Act were effected long before 1938, the standards are primarily those of visible cleanliness. We know now, however, that clean food is not necessarily safe food. This is abundantly demonstrated by the enormous increase, year by year, of recorded cases of food poisoning, most of it by food which would pass every standard of cleanliness for sight, smell and taste. All experts agree that, in the catering establishments, as the standard code requires, “ abundant supplies of water, both hot and cold, must be available ”. It is obvious that cleanliness to the point of freedom from pathogenic bacteria cannot be obtained otherwise, and sufficient sinks for washing must be available. Neither the Act nor the byelaws can enforce powers in this respect. It is sufficient, at present, to provide a gas‐ring and bucket of water in a food manufacturing room, and nothing more can be legally demanded. Sir William stressed that, if safe food was wanted and it was desired to reduce the present high toll of food poisoning, Local Authorities must be given adequate powers. Mr. Morley Parry confined his observations primarily to the defence of the model byelaws of the Ministry of Food, and his remarks admirably reflected the attitude of his particular division. He stated that, generally, we must admit that, within the past few years, the Public Health outlook of the man in the street has been developed along lines and to a degree for which sanitarians might have prayed, but for which they dared not hope, and that, for once, their opinions did not, in the main, lag behind the ideals of health officers. He qualified this, however, by stating that he was apprehensive of the fact that food hygiene might become a matter of glib phrases and catchwords, and that the public had quite readily seized on a few frequently repeated phrases that are but part of the food hygiene facts. He said that in the present position, at least theoretically, it should not be difficult to advance quickly to complete success. He deplored the entirely restrictive character of the previous set of model byelaws issued by the Ministry of Health in 1939, and said that the era of the sanitary policeman had gone, and thought it surprising that suggestions of punitive and restrictive legislation should be essential to success. He did not state how, with only permissive legislation, one would deal with the recalcitrant trader who would spend considerable amounts of money on a splendid shop‐front, but would remain content with a bucket and gas‐ring in his food manufacturing room; or how the progressive trader would view this unfair competition. In support of his argument he quoted what he termed the wonderful old phrase “ any premises in such a state as to be prejudicial to health ” and declared that the whole basis of the success of a sanitary officer's work in Public Health was built up by their predecessors on this one ambiguous phrase. He stated that the Ministry had three standards of judgment when any deviation or new byelaw was adjusted. The first was the essential practicability and reasonableness of the demand; secondly, whether the demand could be enforced with existing public health establishments; and, thirdly, that the deviation and new byelaw meet with general acceptance in the locality or be a prime necessity because of some specific local circumstance. Mr. Tyler reviewed the problem, and, having dealt with the wide adoption of the new byelaws, stated that this demonstrated that Local Authorities were prepared to make full use of the powers available. He also put some very pregnant questions as to whether the new food byelaws were an improvement on the powers possessed prior to their coming into operation, and whether they were adequate to deal effectively with the problem. He stated that the consensus of opinion among sanitary officers and food manufacturers in general was that the policeman attitude was certainly not enough. The majority of Authorities, however, were running extensive food hygiene courses for personnel employed in such work, the public, and, in some cases, children of school‐leaving age. He cited the stringent legislation in other countries which had resulted in an extremely high standard in food premises, and, although the legal penalties were extremely severe, they were rarely invoked. The subsequent discussion on this symposium showed that the opinions of the meeting, including many representatives of the food trades, were in favour of effective legislation, providing that this was lucid and equitable, and that Local Authorities must have adequate powers to deal with the very small minority of traders and manufacturers on whom advice and requests were wasted, and from whom the public must be protected. It is undoubtedly preferable to have legislation capable of a specific interpretation than a series of vague terms, such as “ reasonably necessary ”, “ suitable and efficient”, or “ a reasonable distance ”, which entail court cases to determine what exactly is meant by them. Such terms are capable of wide variations of interpretation, not only by the food trade but by the Public Health officers, resulting in a wide divergence of interpretation amongst Local Authorities.

Details

British Food Journal, vol. 54 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 29 March 2011

Alison M. Kane, Ruthann B. Swanson, Brenda G. Lyon and Elizabeth M. Savage

Staling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an…

837

Abstract

Purpose

Staling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an acesulfame‐K‐dextrose blend, and/or 50 percent fat replacement with dried plum puree, produces acceptable oatmeal and chocolate chip cookies within one day of baking, flavor and texture changes with continued storage are unknown. The purpose of this paper is to profile three oatmeal and chocolate chip cookie formulations.

Design/methodology/approach

Three oatmeal and chocolate chip cookie formulations (control, reduced‐in‐fat (50 percent) and reduced‐in‐fat and sugar (50 percent)) were profiled 1, 3, 5 and 7 days post‐bake by a trained sensory panel (n=8) using the Spectrum®‐approach on 0‐15 point linescales; three replicates were obtained. Water activity was determined on six replicates. Data were analyzed with PROC Mixed and PDIFF (p<0.05).

Findings

Water activity increased with modification; increases (aW<0.60) do not support microbial growth. Day 1 flavor and texture reformulation effects mirror those previously reported. Storage effects across all formulations (p<0.05) on oatmeal and chocolate chip cookie sensory attributes are within one linescale unit. Different significant (p<0.05) formulation×storage interactions suggest staling patterns differ with cookie type. Water activity increased during storage for chocolate chip cookies only; practical significance is questionable. Panelists' comments suggesting oxidative effects for both controls by day 5 are consistent with water activity.

Originality/value

Consumption of products with improved nutritional profiles can assist consumers in bringing their diets in‐line with dietary recommendations. Maximizing benefits requires continued selection of modified rather than non‐modified products. Technical issues (sensory characteristics, nutritional profile and storage convenience) do not appear to limit consumer selection of these reformulated cookies.

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Nutrition & Food Science, vol. 41 no. 2
Type: Research Article
ISSN: 0034-6659

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Book part
Publication date: 8 November 2011

Abstract

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The Third Sector
Type: Book
ISBN: 978-1-78052-281-4

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Book part
Publication date: 11 July 2017

Karen A. Johnson

Anna Julia Cooper and Septima Poinsette Clark were two prominent late 19th- and early 20th-century educators. Cooper and Clark taught African American students in federally…

Abstract

Anna Julia Cooper and Septima Poinsette Clark were two prominent late 19th- and early 20th-century educators. Cooper and Clark taught African American students in federally sanctioned, segregated schools in the South. Drawing on womanist thought as a theoretical lens, this chapter argues that Cooper and Clark’s intellectual thoughts on race, racism, education, and pedagogy informed their teaching practices. Influenced by their socio-cultural, historical, familial, and education, they implemented antioppressionist pedagogical practices as a way to empower their students and address the educational inequalities their students were subjected to in a highly racialized, violent, and repressive social order. Historical African American women educators’ social critiques on race and racism are rarely examined, particularly as they pertain to how their critiques influence their teaching practices. Cooper and Clark’s critiques about race and racism are pertinent to the story of education and racial empowerment during the Jim Crow era.

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Article
Publication date: 1 November 1912

The purity of the milk supply is intimately related to the health of the community. There are very definite reasons why milk stands apart from other foods in its peculiar…

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Abstract

The purity of the milk supply is intimately related to the health of the community. There are very definite reasons why milk stands apart from other foods in its peculiar liability to be associated with human disease. These reasons are briefly the following:—

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British Food Journal, vol. 14 no. 11
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 25 September 2020

Deborah Tamakloe

In this chapter, my aim is to describe and analyse conceptually and provide direction for the identification, selection and use of assistive technologies (ATs) to support the…

Abstract

In this chapter, my aim is to describe and analyse conceptually and provide direction for the identification, selection and use of assistive technologies (ATs) to support the education and development of young children with disabilities. The chapter discusses the quality of early intervention practices and the pragmatic role of ATs in delivering effective early intervention impacts. In making this case, the chapter draws upon Vygotsky's cultural-historical theory to illuminate how ATs can be selected and used effectively in schools to enable all young children to thrive in their learning and development in inclusive classrooms.

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Assistive Technology to Support Inclusive Education
Type: Book
ISBN: 978-1-78769-520-7

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Article
Publication date: 1 November 1913

Well‐founded complaint has recently been made concerning the characters of the various forms of “candy,” or, as we should term them, “sweets,” that are manufactured in great…

33

Abstract

Well‐founded complaint has recently been made concerning the characters of the various forms of “candy,” or, as we should term them, “sweets,” that are manufactured in great quantities in the United States.

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British Food Journal, vol. 15 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 November 1910

This Society, originally known as “The National Pure Food Association,” has been reconstituted under the above title. The objects of the Society are to assist as far as possible…

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Abstract

This Society, originally known as “The National Pure Food Association,” has been reconstituted under the above title. The objects of the Society are to assist as far as possible in checking the widespread evils of food adulteration, for this purpose to bring about a public realisation of the admittedly serious character of food frauds, and, under expert advice, to co‐operate with constituted authority in effecting their repression. The policy of the Society is directed by a representative Council, and, the Society being thus established on an authoritative basis, cannot fail to become a powerful and valuable organisation if adequately and generously supported by the public. The governing body of the Society is constituted as follows:—

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British Food Journal, vol. 12 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 December 2002

Y. Al‐Zamany, M.F. Dulaimi, S.E.J. Hoddell and B.M. Savage

This paper examines the importance of quality management for Yemen, a developing country, in the light of challenges introduced by recent changes in levels of protection from…

718

Abstract

This paper examines the importance of quality management for Yemen, a developing country, in the light of challenges introduced by recent changes in levels of protection from international competition previously enjoyed by Yemeni companies. The current state of quality practices in Yemeni organisations is investigated and discussed. Then a variety of issues relating to the introduction and use of quality management approaches such as ISO 9000 and the European business excellence model (EBEM) are raised, with particular emphasis being placed on cultural issues. This paper also introduces a methodology to test the cultural acceptability of the European business excellence model in Yemen that could be accomplished in Yemen. Finally, the results of surveys and trials conducted in Yemen are presented.

Details

Managerial Auditing Journal, vol. 17 no. 9
Type: Research Article
ISSN: 0268-6902

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