The Awakening ~ Mademoiselle Reisz A Pillar Of Moral Support Essays

The Awakening ~ Mademoiselle Reisz: A Pillar Of Moral Support Although Mademoiselle Reisz seems to be relatively insignificant in The Awakening, she has a profound influence on Edna. Mademoiselle Reisz is one of the only characters in the novel who can understand Edna's true character. Reisz inspires Edna to have a courageous soul that dares and defies (63). Mademoiselle Reisz influences Edna by acting like a sanctuary for her. When Edna feels bored, it would be in such a mood that she would hunt up Mademoiselle Reisz (58). When Edna returns to the city, she is compelled to visit Mademoiselle Reisz. When she visits Mademoiselle Reisz, her boredom is lifted away by Reisz's music and Robert's letters to Reisz. Edna loses herself when Mademoiselle Reisz plays music (64). Mademoiselle Reisz makes Edna feel happy by allowing her to read letters from Robert. Edna's eyes fill with delight when Mademoiselle Reisz shows Edna the letters (80). Seeing how happy Mademoiselle Reisz is as a non-married artist inspires Edna to be more independent and to pursue her desire to paint. This relates back to the meaning of the novel -- a woman's struggle for individuality while still being married. By spending time with Mademoiselle Reisz, Edna realizes that in order to be a separate self she cannot have the burdens of marriage and children (18). Mademoiselle Reisz also motivates Edna's endeavors. Mademoiselle Reisz encourages Edna to be her own individual. One way in which she does this is by defining the requirements for a genuine artist, to be an artist includes much; one must possess the courageous soul, she says (63). Since Edna wishes to become a genuine artist, these words melt into her soul (63). When Reisz says this to Edna, she is not just informing her that an artist is one who paints, but she is also implying that an artist is one who is willing to surpass the borders of society. Although Edna tries to surpass the borders of society, in the end she was not an artist since she took her life because she could not meet the requirements for a genuine artist. She was unable to surpass the borders of society to be her own person. Mademoiselle Reisz advises Edna on love. Reisz tells Edna that Robert loves her: it's because he loves you poor fool (63). She also explains the reasons for Robert's absence. According to Mademoiselle Reisz, Robert is gone since Edna is not free to listen to him or belong to him (63). Mademoiselle Reisz pacifies Edna by talking about Robert and love. Mademoiselle Reisz contributes to the meaning of the novel by being able to recognize Edna's awakening. By influencing Edna to be an artist, Mademoiselle Reisz helps Edna find the strength to be a courageous individual that can dare and defy (116). Unlike Mademoiselle Reisz, Edna cannot find the space and solitude that she needs to be an individual (26). Space and solitude are things that Edna cannot have on land since she is responsible for looking after her husband and children (26). Her family is a burden to her individuality. Edna also realizes that her individuality is more important to her than family. Edna faces her fate, and lifts her white body (115) away to the sea where she can find her space and solitude (26).

Oklahoma Wesleyan University Admissions Overview

Oklahoma Wesleyan University Admissions Overview Oklahoma Wesleyan University Admissions Overview: Oklahoma Wesleyan has an acceptance rate of 73%, which is encouraging for interested studentsthose with solid grades and test scores have a good chance of being admitted. For complete instructions and information on applying, be sure to visit the schools website.  Ã‚   Admissions Data (2016): Oklahoma Wesleyan University Acceptance Rate: 73%Test Scores 25th / 75th PercentileSAT Critical Reading: 410 / 510SAT Math: 420 / 590SAT Writing: - / -What these SAT numbers meanACT Composite: 18 / 23ACT English: 16 / 24ACT Math: 17 / 24What these ACT numbers mean Oklahoma Wesleyan University  Description: Although its origins began much earlier, Oklahoma Wesleyan University truly came into existence in 2001after several mergers and re-namings. The school is located in Bartlesville, Oklahoma, which is about an hour north of Tulsa. The city has a population of around 35,000. Students can choose a major from five different schoolsBusiness, Arts and Sciences, Ministry and Christian Thought, Education, or Nursing. Popular majors within these colleges include Nursing, Business Administration/Economics, Psychology, Theological, and Religious Studies, and Exercise Science. Because of its affiliation with the Wesleyan Church, OKWU offers students ample opportunities to join religious clubs, service projects, and attend services throughout the week. Students have the chance to study abroadeither within the country (more off-campus study than abroad) or in different countries. OKWU is highly ranked, for financial aid, value, and teaching quality. On the athletic front, the OKWU Eagles compete in the National Association of Intercollegiate Athletics (NAIA) within the Kansas Collegiate Athletic Conference. Popular sports on campus include basketball, soccer, golf, and track field. Enrollment (2016): Total Enrollment: 1,467  (1,192 undergraduates)Gender Breakdown: 40% Male / 60% Female53% Full-time Costs (2016  - 17): Tuition and Fees: $25,070Books: $900Room and Board: $8,136Other Expenses: $3,890Total Cost: $37,996 Oklahoma Wesleyan University  Financial Aid (2015  - 16): Percentage of New Students Receiving Aid: 99%Percentage of New Students Receiving Types of AidGrants: 99%Loans: 82%Average Amount of AidGrants: $11,183Loans: $6,147 Academic Programs: Most Popular Majors:  Nursing, Business Marketing, Psychology, Business Economics, Theological Studies, Exercise Science, Biology Transfer, Graduation and Retention Rates: First Year Student Retention (full-time students): 60%4-Year Graduation Rate: 32%6-Year Graduation Rate: 44% Intercollegiate Athletic Programs: Mens Sports:  Basketball, Soccer, Baseball, Track and Field, Cross Country, GolfWomens Sports:  Track and Field, Soccer, Softball, Cross Country, Volleyball, Basketball Data Source: National Center for Educational Statistics If You Like Oklahoma Wesleyan University, You May Also Like These Schools: Oklahoma City UniversitySouthern Nazarene UniversityUniversity of TulsaOklahoma Panhandle State UniversityUniversity of Central OklahomaCameron UniversityLangston UniversityOklahoma State UniversityEast Central UniversityOral Roberts UniversityNortheastern State University   Oklahoma Wesleyan University  Mission Statement: mission statement from their website As an evangelical Christian university of The Wesleyan Church, Oklahoma Wesleyan University models a way of thought, a way of life, and a way of faith. It is a place of serious study, honest questions, and critical engagement, all in the context of a liberal arts community that honors the Primacy of Jesus Christ, the Priority of Scripture, the Pursuit of Truth, and the Practice of Wisdom.

Andy Warhol Research Paper Example | Topics and Well Written Essays - 1000 words - 1

Andy Warhol - Research Paper Example Brief Biographical Profile Andy Warhol has been regarded as a pop artist and cultural icon of the 20th century (The Andy Warhol Foundation for the Visual Arts). Born on the 6th of August, 1928 in Oakland, Pittsburgh, Pennsylvania, Andy’s full name was actually Andrew Warhola. He was the youngest of three children and was diagnosed of being afflicted with a rare neurological disorder (The Andy Warhol Foundation for the Visual Arts par. 3). The disorder provided the impetus for Andy’s orientation to DC comic books and the celebrity magazines that proliferate during his time. He pursued a degree in Pictorial Design from the Carnegie Institute of Technology and graduated in 1949 (The Andy Warhol Foundation for the Visual Arts par. 3). His official website revealed that â€Å"building on the emerging movement of Pop Art, wherein artists used everyday consumer objects as subjects, Warhol started painting readily found, mass-produced objects, drawing on his extensive advertising background† (The Andy Warhol Foundation for the Visual Arts par. 5). In Open Culture, it was disclosed that Warhol decided to abruptly quit painting and delve into both music and film making. In this regard, the essay aims to describe contents and aesthetics of the Andy Warhol's work, particularly focusing on the controversial â€Å"anti-films†: Sleep, Eat and Kiss, with the ultimate objective of responding to the question :"why it is art?". Sleep As the title depicts, Warhol’s first film, Sleep, shot a man in deep slumber with the shot taken from different views, initially from the foot as the person taking the film with only the face in clear perspective.

Agency Theory and Corporate Governance Essay Example | Topics and Well Written Essays - 2000 words

Agency Theory and Corporate Governance - Essay Example This interaction between the shareholders, committee members and the board of directors are help in order to improve the performance of the company. In 1997, Malaysian corporate governance mechanism was strengthened and reformed and resulted in the establishment of the Malaysian Code on Corporate Governance (MCCG) in 2000. The impact of this study was unsatisfactory and the failures of almost 176 Malaysian companies persisted from 2004 to 2006 (Journal of American Academy of Business, Cambridge, 125). Corporate Governance also affects the cash flow or cash holdings in companies. Businesses which possess a complex nature should consider the needs and financial requirements of the firms. There are several firms who totally rely upon CEO duality. Studies revealed, that the corporations, who are under the category of independent leadership consistently performed better than the companies dependant upon CEO duality. According to the perspective prediction increment in proxy access and red uction is executive pay results in fair value (Journal of Business Research, 757). The contribution Agency Theory in a Multinational company is vast and definitely value-maximizing. It covers the aspects such as international joint ventures, internationalization, new forms of global business groups and headquarters-subsidiary relationships. Many researches suggested that apart from the prevailing concept of Agency Theory in almost all the corporations we also need to focus and investigate regarding different key corporate governance mechanism. This will help in improving the company strategies and its outcome. The areas that needs to be investigates are the work of board of directors, the nature and the role of governing owner, the role of the market for corporate control, remuneration of the company executives and also the division of the CEOs and board of directors. (The Journal of Management Studies, 471) The corporate world both has honest and fraud people in it. It has been pro ved that the concept of corporate governance can help people who does the right thing but unaware about the right way ahead. The revised code is definitely proved to be a steady step to raise the corporate governance standards and is also the best proposed code till date. The code that was issued in 2005 had potent changes on the remuneration of disclosure of individual and independent directors. This was issued by the Council of corporate disclosure and governance but was rejected by the Ministry of Finance. There were few recommendations and it affected many companies. The proposal was: 50% of the board consisted board members where the CEO and the chairman is the same person; the chairman and the CEO are family relatives; the chairman is not an independent director or owner of the corporation and last but not least, both the chairman and the CEO should be a part of the company (The Business Times by Mak Yuen Teen). Critique and analysis: Insolvency is a very important aspect of L aw or any company and there are many case laws on this particular aspect. Usually, a managed investment or a trust is described as insolvent but under the Corporation Act 2001 (CTH), a person cannot be called insolvent in such cases. The analysis of the viable purposes of this act needs to be performed by the trustee of the company or firm. The director or the owner as well as the creditors face problems when the trustee is insolvent as it leads to lack of guidance. In the Corporation Act 2001, it clearly states that a director of a firm needs to restrict any kind of insolvent trading or business deals by the company. A company is notified as an Insolvent company when it not only

Educational Television Essay Example | Topics and Well Written Essays - 1000 words

Educational Television - Essay Example These trends were caused by popularization of new medium and its advantages for common citizens. A great number of innovative educational TV programs were developed in the United States during the late 1960s and early 1970s. The major force behind many of these productions was the Children's TV Workshop (CTW), which combined the talents of educational advisors, professional researchers, and TV producers. The programs made by CTW were carefully crafted pieces of TV which were guided by detailed research among members of target audiences. "The establishment of the Carnegie Commission in 1965 was critical to the survival of ETV" (Educational Television n.d.). During the next decades, educational TV was also broadly funded in the United States, particularly by substantial grants from the Ford Foundation and later by the U.S. Office of Education. Concurrently, regional organizations attempted to promote audience selectivity when they listened to radio, including choosing "better quality" programs from circulated lists, and communicating with radio managers of stations and networks about programs (Children's Educational Television 2006). Education TV is popular because it has a positive impact on learners abilities and knowledge level. Education philosophy variously features deduction by lecture and analysis, or induction from experience and discussion, or a combination of both forms of instruction. Researches prove that how well viewers are able to learn and remember from TV can depend significantly on how the information is presented. Production practices routinely adopted by TV editors, for example, may result in programs which present too much information, too quickly, and with built-in (often visual) distractions. Under these conditions, even interested viewers may flounder. Ultimately, though, whether or not children learn from TV depends on a mixture of factors which relate to viewers' background knowledge and interests, reasons for watching TV, degree of concentration and attention while viewing, and the way that programs are produced (Razel 2001). Some of educational TV productions are broadcast as part of mainstream TV for children, while others have been specially made for schools audiences. An impressive range of schools programs has been produced over many years in the USA, although these have met with a mixed reception from teachers and children. A considerable body of research has revealed that educational TV does have potential to improve children's knowledge about a variety of subjects. Failure to fulfill this potential frequently stems from program-makers' misunderstanding of audience needs, interests and learning abilities. When audience research is used wisely, however, some very effective, as well as popular, productions have resulted. It was found that with educational TV programs that contained more than one theme, recall and comprehension levels again indicated that children can and do learn from such programs. The children correctly recalled 60 per cent and correctly understood 53 per cent of material tested fr om these programs These global figures, however, conceal significant age differences. Older children generally scored much higher than younger children. Age was also highly correlated with general knowledge (Flew, 2002). It is possible that older children have more background knowledge to call upon and better information-processing skills. Indeed,

Food Safety Management Strategies

Food Safety Management Strategies Food Issues Abstract The following essay on food safety will discuss about the importance of food safety and why governments and food standards agency now a days focus on the devastating consequences of food borne illness and diseases. It will deal with food poisoning and its risks. Apart from it the most common types of pathogens (salmonella, e coli, and campylobacter) have been mentioned describing the outbreaks. The main thing is that all the above-mentioned things have been explained here with a focus on the food safety management. Some of the tools such as irradiation and specially HACCP (Hazard Analysis and Critical Control Points) to support hospitality management have also occupied some space here with its importance. As a final point, it has been thought to be practical to examine the solution with recommendations for practical adoption for the hospitality industry to deal with the complexity and cost of the above food safety management tools Introduction The world is full of various kinds of problems and it is true that everyday efforts are made to find out solution to these problems and some of them are sorted out too. Among the issues concerned directly with the human survival, which are posing a very big challenge in front of the world, one is the issue of food safety. According to Nestle 2004, food ‘poisonings, causing death, raise alarm not only about the food served in restaurants and fast-food outlets but also about the food bought in supermarkets. Consumers, industries as well governments are together taking food safety as a serious issue. There is a saying â€Å"health is wealth† and any carelessness which may cause food poisoning or any problem like this may lead to a very fatal consequence, so it becomes essential to take necessary food safety measures. To make sure food is safe to eat the Food Standards Agency carries out a range of work, including funding research on chemical, microbiological and radiologica l safety, as well as food hygiene and allergy.. As Griffths 2000 says, the food chain, like any other chain, is only as strong as its weakest link and the responsibility for food safety lies not only with producers and processors of food, but also governments and consumers themselves. Food Poisoning its risks Food is essential to life but if contaminated can cause illness and even death. But fortunately only in a minority of cases the latter happened although there is social and economic consequences associated with the millions of cases of food related illness. The WHO definition embraces all food and waterborne illness regardless of the presenting symptoms and includes â€Å"any disease of an infectious or toxic nature caused by, or thought to be cause by, the consumption of food or water† (Griffith 2006). Food borne disease therefore includes illness caused by various chemical, physical or microbiological hazards, which may be present in food or water. Anything that interferes with the safe foods is a food hazard (Hemminger, 2000) which can be present in the product that can cause harm to the consumer either through illness. Biological hazards include food borne infection which occurs eating something with live germs inside them. On the other hand it also consists of food intoxication occurring when a person eats something with bacteria- produced poisons that wont be killed by heating. The agents causing these food infections are bacteria, toxins, virus, parasites and fungi. Current food trends reveal that more and more frequently today we buy pre-prepared ready-to eat convenience foods, dine out in restaurants and cafà ©s, prefer fresh over frozen products and have a growing demand for foods of animal origin. While this gives us many new choices in the food we eat, this vast selection of foods we expect to be available to us â€Å"now† has possibly created a greater risk of bacterial food poisoning. Germs or bacteria grow in the food themselves when people dont store it properly or handle with care. Even in the fridge, the food may get bacteria. Food poisoning bacteria are often present naturall y in food but usually only in small numbers. However, given the right conditions their numbers can increase extremely quickly, so that 1 single bacteria could multiply to over 16 million in only 6 hours. This is where the food poisoning problem begins. As Eley 1996 says, some food poisoning is of mild level and some is strong level. Accordingly the food affects the human body and causes health problems while sometimes it result to be fatal too. For food poisoning to occur there must be bacteria or their toxin present in the food. Secondly the food must be suitable for organisms growth. There must be right conditions of warmth and moisture for the bacteria to grow while with sufficient tome for bacteria to grow and multiply. Adding above all there must be enough bacteria or their toxin present to cause present to cause illness and the food should be consumed. This is commonly called the food poisoning chain which is diagrammed below. (resources.ccc.govt.nz) Food Poisoning Bacteria Contaminate High Risk Foods . HIGH RISK FOODS Common Pathogens (in the Hospitality Industry) The three principle food poisoning pathogens that are dealt with that might affect the hospitality industries are Salmonella, E-coli and Campylobacter. Salmonella is usually heard of in the catering industry with reference to chicken and eggs. Some pets like birds and turtles also carry this Salmonella. The most appalling thing about it is that it can even go into the lymph tracts, which are known for tracking water and protein to the blood, and the blood itself. Thus it may cause some serious complications too. The main symptoms associated with the disease salmonellasis are fever, nausea, vomiting, diarrhoea, cramps, and headache. Time frame lasts for 12-36 hrs normally 4-7 days. The prevention could be to chill food quickly, using pasteurized milk and egg products. Raw and cooked cross-contamination should be avoided and equipment should be sanitized properly. Escherichia coli (E. coli) belong to the host of bacterial germs and is mainly found in beef. However, its dangerous relative, E.Coli 0157 H7, only appeared in the 1970s, perhaps coevolving in Argentina or Chile, two cattle raising countries with a high meat diet. E Coli 0157 is a mutant form which lives in the intestines of some cattle, sheep and goats but is not naturally found in the intestines of man but it can produce toxins which can be very fatal even if ingested in small amounts. It was first recognised as a pathogen in 1982 as a result of outbreak of unusual gastrointestinal illness. The illness was traced to contaminated hamburgers and it was similar to the other outbreaks in Japan and America. Among other known sources of infection are eating of vegetables like sprouts, lettuce, salami,unpasteurized milk and juice, and swimming in or drinking sewage-contaminated water. In September 2006, there was an outbreak of food-borne illness caused by Escherichia coli (E. coli) bacteria found in uncooked spinach in 26 U.S. states. By October 06, 2006 199 people had been infected, including three people who died and 31 who suffered a type of kidney failure called hemolytic uremic syndrome[3] after eating spinach contaminated with the E. coli O157:H7. A subsequent outbreak, in November-December 2006, was initially attributed to green onions served by two restaurant chains — Taco Bell and Taco Johns — but later was determined to have been caused by prepackaged iceberg lettuce. Overall, at least 276 consumer illnesses and 3 deaths have been attributed to the tainted produce. (en.wikipedia.org) Among the most recent outbreaks of E Coli 0157 in U.K. was in August 2009 which lead to severe illness in a number of visitors to Godstone Farm in Surrey. It was reported by the Health Protection Agency (HPA) that the total number of cases of E Coli O157 linke d to Godstone Farm in Surrey is 86 ( www.ecoli-uk.com). Campylobacter bacteria differ from E.Coli and Salmonella as it is a food-borne pathogen, as opposed to a food poisoning pathogen and is transmitted by food. In contrast with food poisoning bacteria it does not develop and multiply in food. However only a few bacteria are required to cause illness, with the food acting as the vehicle of transmission. This bacteria is found on poultry, cattle, and sheep can contaminate meat and milk of these animals. Symptoms occur are severe vomiting, diarrhoea, cramps and prostration. Time frame is usually 2-4hrs and lasts for 2-3 days. This can be prevented by keeping hot food and cold food cold while washing hands properly. Appendix A provides the various causes and symptoms of the pathogens that can impact on the hospitality industry. FOOD SAFETY MANAGEMENT TOOLS Food Irradiation its costs Food irradiation is a processing technique that exposes food to electron beams, X-rays or gamma rays, and produces a similar effect to pasteurization, cooking or other forms of heat treatment, but with less effect on look and texture (www.food.gov.uk). It is used to kill bacteria listed above like Salmonella, Ecoli, and campylobacter. Irradiation stops vegetables such as onions and potatoes from sprouting and also delays fruit ripening. Generally beams of radiation are passed into food transferring energy which kills the bacteria. It can prevent the division of microorganisms which cause food spoilage, such as bacteria and moulds, by changing their molecular structure. Any food process will add cost which In most cases just dont rise just because a product has been treated. Many variables affect it ,one of them is the cost of processing. Irradiation costs range from US $10 to $15 per tonne for a low-dose application (for example, to inhibit the growth of sprouts in potatoes and onions) to US $100 to $250 per tonne for a high-dose application. The cost to build a commercial cobalt-60 food irradiation plant is in the range of US $3 million to $5 million, depending on its size, processing capacity, and other factors but this is within the range of plant cost for other technologies (www.iaea.org). Often the capital costs of irradiation equipment are seen as too expensive, even though low operating costs for most products make per unit costs very competitive with other treatments. Commercial contract multipurpose irradiators work in many countries offering irradiation services at reasonable cost. Since irradiation gives the added economic benefit of lon g-lasting fresh market life for many foods, decreased waste and increased market potential of the food should be considered in a cost-benefit analysis. Implementation of HACCP its costs HACCP is a systematic approach to be used in food production as a means to assure food safety (Corlett Pierson 1992). (Appendix B provides the seven principles). But according to Mayes Martimore, 2005 â€Å"absolute safety is absolutely unattainable, but effective HACCP implementation is the surest way of delivering safe food†. If implemented properly (Appendix C), there are benefits in the area of product quality which is primarily due to the increased awareness of hazards in general and people participation from all areas of operation. While on the other hand if HACCP is not properly applied then it may not result in an effective control system. This may be due to improperly trained or untrained personnel not following the principles correctly or it may be through lack of maintenance of the HACCP system. HACCP is carried out by people. If the people are not properly experienced and trained then the resulting HACCP system is likely to be ineffective and unsound (Mortimore Wallace 1998). Small and Medium sized enterprise (SMEs) rarely have the skills, knowledge or resources needed to develop and implement a HACCP programme. This is where the use of internal or external expert consultants can be a good way of getting started. But it is also debated that the SMEs might lack the internal resources to organize the training themselves and the financial resources to use an external training provider. Naturally the larger the company the smaller the percentage and so it makes it more difficult and costly for small businesses to implement HACCP which will need the services of external consultants as they can not afford full time staff. Another major issue related to the implementation of HACCP is its costs which come from staff training, investing in new equipment, external consultancy service, structural changes to buildings and employing new staffs. Not only has the cost of HACCP for hospitality industry depended on the requirements of the system but also on the improvement of the current status of the food safety-related practices in the company. It is better to acknowledge that there will be an investment in order to reap the benefits of HACCP. How much will depend on its available resources within the organization and what training is needed. However accurate estimation of benefits and costs prior to implementation is difficult and should be based on actual experience. Conclusion To sum up it is seen that food borne illness is always at a high in some countries. Whilst it is difficult to predict events, strategies and research in the future are likely to recognise not only the importance of food safety management systems, but the role of individuals, working with their peers and superiors, within a business food safety culture. It is understood that this actively involves the businesses and managers themselves and they must consider the active and unconscious food safety messages they communicate to their employees. Failure to do so might result in high volume of food borne illness in some day among ourselves. Recommendations for Hospitality Industry The following recommendations were being suggested that can be applied to the hospitality industry. * Hospitality Industries must follow the four basic steps to reduce food borne diseases Clean: Washing hands and surfaces often Separate: Dont cross- contaminate Cook: Cooking to proper temperature Chill: Refrigerating properly * Realistic guidance should be provided to the caterers to identify the hazards present and deal with the complexity of HACCP. It must reflect the working conditions of hospitality operations and be produced by professional caterers with operational experience. It must deal with all the possible hazards involved in producing food for immediate consumption, from the source to the customers plate. * Effective training should be given to the senior management, the HACCP team and team leader and other production staff which will develop awareness and motivation as well as provide technical and practical knowledge. It should not be an classroom activity but an ongoing programme in the workplace. * To deal with the complexity of HACCP, proper documentation should be made of the hazards together with the critical control points in order to make it safe, which in turn will allow chefs to see HACCP as useful and easy to apply. * A base line audit of training requirements, researching the available resources and then drafting a casted training plan can be made. From the total of these costs and a comparison with the annual sales of food and beverage a percentage will be found that is what is the percentage of food and beverage sales which needs to be spent on a HACCP system. Based on the above percentage managers could implement a strategy for menu pricing to cover up the cost. * Finally developing and distributing clear guidelines to the food service mangers in the event of a suspected food borne illness outbreak will improve food safety within the hospitality industry. Bibliography Corlett, Jr. A. D and Pierson, D. M. (1992). Haccp: Principles and applications. Chapman Hall: London. Eley, A. R. (1996), Microbial food poisoning, 2nd edition, Chapman Hall, London, pp. 200 Griffiths, O. A. (2001). Haccp works: Integrated Food Safety Management for Food Business. Highfield publication: Doncaster. Hemminger, M. J. (2000). Food Safety: A guide to what you really need to know. Blackweel publishing:U.S. Mayes, T. and Mortimore, S. (2001), Making the most of HACCP: Learning from others experience, Woodhead Publishing Limited, Cambridge. Nestle, M. (2003) Safe Food:bacteria, biotechnology and bioterroisism. University of California press: London. Wallace, C. and Mortimore, S. (1994). Haccp: a pratical approach. Chapman Hall: London. Griffith, J. C. (2006). Food Safety:where from and where to? British Food Journal 108 (1),pp 6-15. Available at http://www.emeraldinsight.com/Insight/viewPDF.jsp?contentType=ArticleFilename=html/Output/Published/EmeraldFullTextArticle/Pdf/0701080101.pdf (Accessed: 18th Nov 2009) Food Irradiation . Retrieved from http://www.food.gov.uk/safereating/rad_in_food/irradfoodqa/ at 10 pm on 20th Nov,2009 Food Irradiation .Retieved from www.iaea.org/nafa/d5/public/foodirradiation.pdf at 11pm on 19th Nov,2009 E Coli. Retrieved from http://www.ecoli-uk.com/news.php at 8pm on 15th Nov,2009 E Coli Outbreaks. Retrieved from http://en.wikipedia.org/wiki/2006_North_American_E._coli_outbreak on 15th Nov, 2009 Food Poisoning. Retrieved from resources.ccc.govt.nz/files/FoodPoisoning-healthsafety.pdf on 11th Nov,2009 Food Borne Illness. Retrieved from http://www.fightbac.org/content/view/11/18/ on 9th Nov,2009

The Problem with Being Gay Essay -- Personal Narratives Homosexuality

The Problem with Being Gay About a year ago one of my best friends and I bought some glow-in-the-dark stars to paste on my ceiling. After about four hours of neck-straining work, we shut off all the lights in my room, closed the door, jumped onto my bed and looked up to admire the green glowing wonders above us. After a few minutes of quiet talking, my friend said something that totally blew me away. It might have been that he was tired from the day's work, or maybe a little light-headed from all the dust and stucco we inhaled while placing those stars on my ceiling. Or maybe it was the darkness that made him feel as if he had some kind of security. But something about the situation made him say one of the most serious things he ever said to me. He turned to me, almost touching my face, and whispered in my ear, "I think I am homosexual." I responded almost immediately "Are you sure?" And we talked and cried that night for three hours, he about how his life would be totally ruined and all his hopes and dreams crushed if he really was gay, and I about how it was probably just a phase he was going through. So I decided to see what happened; to let time run its course and see what results it brought. And although the subject did come up a couple more times throughout our senior year, we never discussed it with as much seriousness as that night. I admit that at that time I was still controlled by the immaturity and superficiality of the high school years and was not as accepting of my friend's revelation as I could have been; as a good friend should have been. Conformity to the adolescent laws of popularity was a must, and it prevented me as well as him from being absolutely clear and aware of our feeling... ...-in-the-dark stars?" I said, "yeah†¦" and he said, "I AM, I'M GAY." As this huge burden was lifted off his shoulders, as his secret became mine, I felt a strange mixture of emotions run through me. I was speechless. I didn't know what to say. So I cried because I was both happy and sad. I know he was smiling when he told me that, but I soon realized that it was my fault that he never told anyone. He had held it in for an entire year because of my initial reaction and firm belief that it was just a phase. I figure that was my way of avoiding the subject at the time, but now I know that I am okay with my friend's sexuality because of my own feelings. And I am happy for him. But I still cry because I know that, in reality, his discovery and its social complications have changed the path of his lifelong hopes and aspirations, and that there is a rough road ahead of him.