Tuesday, September 14, 2010

Refinish Formica Table

COMPONENTS OF A PLAN OF MARKETING METHODOLOGY FOR MANAGING RISKS



These are the 10 basic components include a marketing plan:


1. Definition Servicio.Describa product or your product or service in simple words and comprensibles.Esta definition should clearly describe the mission of your company and its rationale. Include here your points of differentiation and communicate the intrinsic value that your customer will receive.


2. Write a Audiencia.Junto with the definition of the product or service business, take time to describe your target audience as precisely as possible. Be specific demographic and sociological aspects of the ideal buyer. Focus resources and tactics of business in those groups.


3. Objetivos.Anote in the plan what they want to accomplish. Set goals, both short and long term. Set specific and measurable objectives in both revenue and profits and new customers.


4. Identify the competition. Who are your competitors? "Small local suppliers or large multinational companies with vast resources? Or maybe what happens is that your product or service is not sufficiently known? Anyway, know and understand the competitive environment. Will allow you to position itself better and be more effective in their messages.


5. Precios.Su marketing plan should include a section for pricing. To do this, you should consider the value you will receive your customer and their financial goals. Remember that your products or services should be priced higher than its costs, both fixed and variable.


6. Set a budget Marketing.Los marketing costs can grow exponentially, so it's a good idea to set a monthly or quarterly. Evaluate each of your marketing decisions, such as advertising in the Yellow Pages or hire sales, based on the amount of business each particular initiative will generate. Evaluate the results of each initiative and keep what works.


7. Discuss Distribución.Ahora channels is the time to identify marketing tactics. Discuss different ideas to reach your target market with your value proposition. Be creative and avoid censoring unusual ideas. Choose at least five things you think you can carry on budget.


8. Set específicas.Cada idea actions must be accompanied by its own set of action steps. For example, if you choose to send a presentation folder, you will need (or hire someone to do) write the text, design the mailing, print folder, organize the mailing list.
Take time to list the details that will bring the desired objective.


9. Allow time for each paso.Hacer the list of steps is not enough. You have to set a timetable for each action. Be realistic: if your expectations are reasonable, investors are frustrated. At the same time, be careful not to set targets too distant in time: if you do not feel the urgency to act.


10. Put it in marcha.El best marketing plan is worthless if it is stored in the bottom drawer of the desk to avoid being seen again. Sometimes it is essential to have someone to assist him in implementing the plan. This person should help you write the marketing plan, and to do funcionar.La creation and implementation of a marketing plan is the best way to keep focused on your business.


Writing the plan is usually the easiest part, the hardest thing is to stay attached to it in execution.

Wednesday, August 4, 2010

6 Weeks Pregnant And Dark Yellow Urine




Methodology for Managing Business Risk. An indispensable tool for modern business
1. Summary
2. Introduction
3. conceptual framework on risk management
4. Overall results and discussion
5. Conclusions
6. References
1. Abstract A management efficient risk translates into untold economic impact for any organization , constituting an essential tool for decision making . The of risk management has assumed an important role in the company modern, increasingly contributing to the fulfillment of objectives and targets in the organization to the point that not conceived an organization seeking move forward with firm steps towards the success without the activity of managing risks well-organized. This work is a proposal Management Methodology of business risks , summarized in eleven key operations to be performed, which integrates in a manner consistent with the requirements included in Resolution 297/03 of the Ministry of Finance and Prices, requirements management and sequence quality logic for the application of systems of hazard analysis and critical control (HACCP), they adapted to the expectations demanded by internal control systems. This methodology is a guide or tool of great relevance that can be applied not only the economic and financial information of companies but also as a tool to manage risk at the level of any organization . Keywords: Risk management, internal control systems.
2. Introduction Managing risk effectively is now a concern of high management, says Bernens (1997): "the biggest small crack in the armor is the corporate risk management." Risk management is facilitated by the entities they operate on the basis of internal control systems consistent with current requirements. Internal control systems are a fundamental premise for the organizations operate so as to ensure compliance with the proposed objectives. Today risk management in financial and economic sphere, is inserted into a process known as internal control. Internal control is a concept universally known that it has lacked for a long time a common reference framework. Formerly the internal control systems were limited to activities in the areas of accounting and finance, without bond and relationships established, was not considered internal control as a management tool able to achieve efficiency and effectiveness of its operations. In the late nineties in several countries around the world created different committees or working groups of to work on this issue, proposing internal control models advocating a new current of thought , with a broad conception of the organization and greater involvement of management and staff in general. (Coopers and Libranda, 1997). Evolved as fast as internal control has evolved to treat the risks; world, the trend in the 90's with respect to this phenomenon is administration or management of the same addressed primarily by management of companies. Is now recognized adoption of a more extended risk, spreading the development of national standards for management and development multiple systems and programs for management consulting in different areas economic activity (Koprinarov, 2005). In Cuba resolution governing the management of risk is the 297/03. This resolution covers five key interrelated components. One of them is risk assessment, defined by Lopez (2002) as "the identification and analysis of factors both internal and external sources which may be relevant to the achievement of the objectives." The resolution 297/03 despite the risks to be considered an essential component of internal control, so ambiguous that this theme is developed precludes effective management of them. The definitions and the variety of terms are not displayed with sufficient clarity and common definition to allow entities to apply correctly the rules included for this activity. In the risk assessment component is emphasized primarily in identification and risk assessment, without further or facilitate management is the most important role in developing . This resolution offers no methodology or procedures allowing all standards covered gear that may be a common reference framework for all entities to effectively manage the risks they are exposed. This work is general purpose design and implement a methodology for risk management on the basis of resolution 297/03 and the requirements of ISO 9000 to ensure the reliability of economic and financial information. the CENSA. The theoretical contribution of this paper is a methodology for the management of business risks that summarizes the resolutions and guidelines related to internal control systems requirements for quality management and logical sequence for implementing systems Hazard Analysis and Critical Control Point.
3. conceptual framework on risk management of . 3.1-Components of internal control . The control is an integral part of the functions general address by he can check the status of a current system. Control in its most general consideration, prior censorship enough, given reality that approves or fixes, sometimes when it comes to control this word is associated with something negative, it is interpreted as a restriction, coercion or constraint, however Main control objective is to ensure that the results conform as much as possible to be planned objectives. Given that monitoring is a basic function within any process of organization and administration , which facilitates the evaluation executive including systematic monitoring and review, resolution 297/03 with its design of internal control system divided into five interrelated components essential and involved in all aspects of an organization. The five components of internal control are: • The control environment • Assessment of control risks • Activities • Information and Communication · Supervision and monitoring then emphasized the risk assessment as an essential component in the system of internal control .
3.1.1-risk assessment Because of the economic, industrial, regulatory and operational are changed continuously, mechanisms are needed to identify and minimize the specific risks associated with change, so is increasing the need for risk assessment. (Del Toro et al, 2005). Risk assessment is the identification and analysis of factors both internal and external sources which may be relevant to the achievement of the objectives, concerns the ongoing interactive process and methodology whereby the company identifies the highest risk areas that warrant greater attention and allocation of resources for the implementation control measures. (Lopez, 2002). In Resolution 297/03 states that internal control has been designed primarily to limit the risks that affect the activities of the entities. Through research and analysis of relevant risks and the extent to which neutralizes the force control, assessing the vulnerability of the system. As stated Quirós (2003) president of the Association of Public Accountants of Costa Rica : ¨ internal control and management of risks two elements are inseparable, that within an organization should have a similar account. "For Padilla (2002) any organization that designed to attain the success , whether public or private, must identify, assess and manage risks to minimize them through design and efficient implementation of internal control system. Rosés (2000), associate director of consulting Auditors Roses & Associates states that "there is zero risk, the risk is inherent in the business , but can be reduced significantly by identifying the threats that have and work organization to keep within the limits marked. " There are many risk sources both internal and external (Resolution 297/03, Coopers and Lybrand 1997) among which can highlight the following: • Development External assumed no technology that can lead to obsolescence of the organization. • Changes in needs and expectations of the population . · Changes in legislation and standards leading to forced changes in strategy and procedures. · Changes in the economic - financial impact on the budget of the entity. Internal • The organizational structure adopted, given the existence of typical risks. * Quality of personal built, as well as methods for instruction and motivation . • The self nature of the activities of the entity. According to Coopers and Lybrand (1997), a precondition to risk assessment is the determination of objectives at each level of the organization and be consistent. Management should set objectives first before identifying the risks that may impact on their achievement and take appropriate measures to manage them. An institution must create its own tools for risk assessment, this component must become a natural part of the strategic planning process , which assumes that evaluation as an indispensable necessity and a key instrumental to develop the objectives of internal control should be performed through a continuous process and basis for the organization, a constant revision, updating and improving internal control, based on a specific system for detection and risk assessment with the characteristics of the entity. In the risk assessment is considered in addition to identifying the plant level, they must be identified and analyzed the level of activity and operation department to estimate the importance of them, and establishing control activities to ensure maximum management. The correct assessment of activity level also contributes to maintaining an acceptable level of risk to the entire organization, ensuring compliance with targets. There is a monitoring tool that allows you to present an overview of the risks it is exposed any organization, this tool is the risk map. The risk maps can be represented in various forms can be through maps (widely used for disaster relief) or through matrices, or simply through a Cartesian plane, which symbolizes the level of risk that the organization is exposed. López (2002). Risk maps, regardless of how it is used to develop them, are just a representation cold data, so can only serve as an effective tool as integral components of enterprise risk management.
3.2- Risk Management.
3.2.1-General considerations on the risks. In the past, the main hazards and risks associated with nature and natural disasters now are attributed primarily to human choices and actions not only or not so much by the carelessness, but in most cases by the inability of humans to predict the effects far from their technological leadership and social. Ecological risk, nuclear, genetic, financial and other, are risks of civilization, many of them are difficult to discern before occurrence of the damage . That is one reason why in recent decades the risk becomes a key category in the human condition and the social sciences our time. The risk is interpreted in the space of categories such as: • Uncertainty: Unable to predict or forecast the outcome of a situation at any given time. · Odds: Proportion of times a particular event occurs at a time or estimate of an event occurring or not. Level of risk: Assessing the frequency and severity of the occurrence of a risk. (Del Toro et al, 2005) Various definitions have been found in the literature consulted shows that the risk has not been conceptualized in an integrated manner but in a piecemeal fashion, in accordance with the approach of each discipline involved in your valuation, which has increased its complexity and the way people understand (Casas, 1998, León, 2003; Koprinarov, 2005). In the field of political economy or neo-Marxism models have been proposed as the conceptual model pressure-release in which it is postulated that the risk is the result of the combination of conditions of vulnerability and potential threats. (Cardona, 1993). To Ambrustery (2001) risk is defined as "any condition that causes an adverse condition detrimental to the product , the patient or health professional ." According to Quirós (2003) and SFP (2004) The risk is no more than probability of occurrence of events or internal or external events that may affect the achievement of the objectives in the organization. Other experts link exposure and vulnerability, ensuring that combine to provide a measure of the "strength" of a organization to avoid the loss events based on the safeguards contemplated. (DMR-Consulting, 2005). Other authors such as Coburn et al (1991), Maskrey (1998), Percedo, MI (2004) argue that in many cases it is possible to act on the threat, or is very difficult, but under this approach is feasible to understand that to reduce risk would have no alternative but to reduce the vulnerability of exposed elements conditioning the risk to these two variables . Toledano (2003) classifies the risk as the financial effect of a case multiplied by the probable frequency of occurrence. For Leon (2004) the risk exists when two or more possibilities from which to choose, without being able to know in advance the results that lead each. All risks involves, therefore, the possibility of winning or losing, the greater the possible loss, the greater the risk. The risks have also been classified in different ways. In general, taking into account the bipolar effect can be classified into pure risk and speculative risk. (Del Toro et al, 2005; Koprinarov, 2005). The risk is that speculative risk where there is a chance to win or lose, such as gambling or games of chance, investment. In contrast, the pure risk is given in the company and the possibility to lose or not lose, but never win. The pure risk in the company in turn is classified as: • Risk inherent. • Risk incorporated. The inherent risk is that risk which by its nature can not be separated from the situation where it exists. Is proper work performed. Is the risk specific to each company according to their activity. The risk is that risk built is not the activity itself, but the product of some responsible behavior of a worker, who takes other risks in order to get something he thinks is good for and / or the company. Another important and controversial aspect has been to classify the types of risks at the discretion of the structure and main functions company. The classifications used by authors such as Zorrilla (2004), Fragoso (2002), Fonseca (2000) and Baca (1997) is the risk of economic character of market of credit of legality , of a technological, legal, liquidity risk, business risk , organizational, among others. There are other classifications related to internal control failures with the regulations of work, ie the risk of direct or indirect loss caused by a failure or failure of processes, people and inefficiency of the organization internal company, which is called by some authors organizational or business risk. (Koprinarov, 2005) and others, as the industry banking operations and risk (López, Cristina, 2005). The classification of risk types, allows almost level from a specific definition of such a level of uniformity and harmony in the time of identification by eliminating or reducing the possibility of introducing different names for the same phenomenon and resulting in better organization of risk management. However in the world of finance materials and resources to classify risks becomes a complex task for multifactoriedad causal agent. The multifactorial nature lends itself to confusion and repetition so we need to find a middle ground that annotates the problem. The trend of the 90 with regard to risk management is to of them by the business management at the level of divisions, departments, activities, or sub-activities, so it takes a broader view of risk, including the operational side. It has spread further the trend towards the development of national standards for the administration of them and the development multiple systems and custom programs for management consulting in various areas of economic activity. The need for standardization of risk management in the economic sphere has led many countries to study the phenomenon and to issue rules that are guidelines to follow in their management. The national standards for risk management, define the framework within which they must develop the industrial and economic activities so that they do not occur. The best known are the laws of Australia and New Zealand (AS / NZS 4360: 1999), Canada (CAN / CSA - Q850-97) (Koprinarov, 2005). In our country Resolution 297/2003 establishes as an essential element of internal control risk assessment structured the same in the following rules: • Identification of risk. • Estimation of risk. · Determination of control objectives. • Detection of change. Risk identification. It is an iterative process that is integrated into the strategy and planning . For the identification of risk is appropriate to start from scratch and not based on the pattern of risks identified in previous studies. (Arce, 2005). To define a risk is necessary to know its cause, which is what will determine the existence of this and whether it can affect the company or not. (Toledano, 2003). On many occasions entities to intuitively identify critical areas, to weigh only value of their potential loss and not jointly considered the threat and vulnerability criteria, therefore, in some cases, the areas that institutions consider their focus care, are also those with greater strength and have more safeguards and, therefore, are sufficiently "controlled" (DMR-Consulting, 2005). The tools used to develop risk identification activity according to Del Toro et al (2005) are questionnaires, flowcharts , flow diagram, inspections, interviews , et al. Risk estimation. Having identified the risks at the institution, program or activity to proceed with its analysis. The methods used to determine the relative importance of the risks include at least an estimate of their frequency, ie the probability of occurrence and an assessment of the loss that could result. The weights of the risk variables are broken down into: Feasibility (probability of occurrence). Percentage is determined mind, considering the rate of occurrence that the risk has materialized. Significance (impact assessment). Is determined by stating the goal of leadership in the economic area analyzed and categories of internal control that impact. The risk can be quantified through the so-called exposure equation is: PE ═ F x V Where: PE: Expected loss or exposure expressed in pesos annually. F: Frequency, likely times when the risk materializes in the year. V: Estimated loss for each case in which risk is expressed in weight concrete. It is not always possible to quantify in monetary losses due to the size or characteristics that have many risks. It is difficult to apply these formulas in the risks related to internal control failures, in most cases it is impossible to quantify because it does not correspond with the objective risk analysis to be performed. For this reason there are several methods that facilitate the estimation using an qualitative ranking them according to Del Toro et al (2005) from an estimate of the frequency and financial impact that they have on the entity. The most popular methods are as listed below: Method Prouty frequency criterion, this method classifies risks according to the criterion of frequency of loss due to the occurrence of events at: Risk rare: If the frequency of loss is almost zero (practically the event does not happen) Moderate risk: If the frequency happens After a period of time. Common risk: If the frequency happens regularly. Gravity method or financial criteria, this method classifies risks as the financial impact on the entity have: • Risk light: If the financial impact of losses can be carried against budget expenses and assumes . • Risk Moderate: If the financial impact of losses was necessary budget authorization to cope financially. • Risk serious: If the financial impact of losses affect earnings, but maintaining continuity of the production process. • Risk catastrophic: If the financial impact of losses threatening survival of the company. Identification of control objectives The design of the control objectives should include what each department, unit or section needs to ensure that risks materialize, responding to the strategy that management wants to continue to minimize the risks of what I want do: prevent, detect, prevent, interact, correct, segregate, then be able to analyze which tools allow you to carry out such a strategy, also considering the relationship cost-effective. (SENA, 2004; Koprinarov, 2005). Change Detection The detection of change is not only the identification of changes in the circumstances of environment in which the agency makes its action. A control system may cease to be effective in changing the conditions under which it operates, so that every entity must have procedures and mechanisms to capture and report accordingly to the changes. (Arce, 2005). For Quiros (2003), president of the College of Chartered Accountants of Costa Rica, a constant revision, updating and improvement of internal control is a simple answer to what is known as change detection risk area. Despite the risks to be considered an essential component of internal control, so ambiguous that this theme is developed both COSO report and the resolution 297/03 precludes effective management of them. The definitions and the variety of terms are not exposed to sufficient clarity to enable authorities to properly apply the elements contained in this component. Depth risk assessment primarily on the identification and assessment of risks, not so for the management of them is the most important role in developing. Neither the COSO report, or the resolution 297/03 provide a methodology to engage all the rules included in this component may be a common reference framework for all entities to allow effective management of risks. 3.3-Methodology for Enterprise Risk Management . Risk management is recognized as an integral part of good management practices. Is an iterative process consisting of steps, which, when executed in sequence, enable continuous improvement in the process of decision making . Risk management is a term applied to a logical and systematic method of establishing the context, identifying, analyzing, evaluating, treating, monitoring and communicating risks associated with an activity, function or process in a way that enables organizations minimize losses and maximize opportunities. It can be applied to all stages of the life of an activity, function, project or product. (Arce, 2005). Among the experts in the field of risk management there is no unanimity in the segmentation process, is defined in stages, but if there is agreement on key aspects of that process comprising a predominantly cognitive stage might be termed the study phase Another practical, the implementation phase and the third - the control phase and communication . The first are made: the identification, analysis and risk assessment. In the second plan is implemented of risk response. The third phase is formed by the activities of monitoring, control and communication . (Koprinarov, 2005). For its part, the standard AS / NZS 4360:1999 while generally consistent with the issues presented by Resolution 297/03, emphasizes the need to develop a model for risk analysis underpinned by the requirements of systems quality management exposed by the rules of the family ISO 9000. The National Service Learning SENA (2004) sets policies on risk management in Resolution No. 01975 which proposes a methodology of eleven key steps established as a fundamental aspect including indicators of effectiveness of the proposed actions not covered by previous methodology. Specialists and DMR-Consulting (2005) propose a method called Operational Risk Management (ARO), whose main objective is to operationalize a methodology incorporating the necessary indicators. It also proposes: To identify the risk, sort and incorporate into the base of datos.Buscar causas.Proponer change measures based on monitoring procesos.Realizar management. Pinkerton Consulting and Investigations, a consulting firm and one of the English world's largest proposed as a methodology for risk management requirements of the Turnbull Report (CSJ, 1999), summarized in the following questionnaire : • Is your company aware of the risks of the organization, and these assess, communicate and understand clearly? • Do you have your company's organizational structure conducive to efficient management and risk mitigation? • Is there an identification of the risks associated with the acquisition of the company by directors and outside that control at all levels of your company? • Is the risk assessment system of transparent company which will enable shareholders to assess the risk? · Is considered that the risk assessment is a separate task or activity is included in your business? The basic requirements of the Turnbull Report are: o The board should maintain a sound system of internal control. o A member of the board shall conduct a review of the effectiveness internal control system of the company at least annually. The annual review should cover all types of controls, including financial control, operational, and compliance and risk management. o Members of the board should inform shareholders that the review has been carried out - usually in the financial report and the annual accounts. FAO implements a system that International has a great impact on its approach to risk management, which is the system of Hazard Analysis and Critical Control Points (HACCP), used for the prevention of security of food (FAO, 2002). From the practical results of their application referred to in the food industry, this system has been used and has become an accepted practice in other productive sectors and services , with excellent results (Rooney, 2001; Ambrustery, 2001 .) As with most systems or methodologies to organize an activity, say management systems quality, HACCP systems, methodology for continuous improvement, among others, where there are regulations, standards or other general provisions that establish the most important guidelines and impossible to ignore, each entity should establish its own systems and methods as "custom made" by identifying and taking into account its own characteristics.
3.4-System Hazard Analysis and Critical Control Points (HACCP). HACCP is a systematic preventive procedure, recognized internationally to address hazards through anticipation and prevention rather than inspection and Check the products final. HACCP is science based and systematic, identifies specific hazards for the procedure to control the critical points necessary measures for its control and monitoring procedures, this system increases responsibility and the degree of control workers the product. This analysis tool aims to detail and documentation to ensure that the entity knows the product and the process so you can control or monitor the most important elements to produce quality products. Also report other benefits such as effective use of resources and flexibility that allows you to respond in time to problems and changes submitted. (FAO, 2002) Principles and application of HACCP HACCP focuses its activities on 7 basic principles: (Codex Alimentarius, 1998).
1. Conduct a hazard analysis
2. Determine the critical control points (CCP).
3. Establish critical limits for each CCP.
4. Establish a system for monitoring and control of the CCP.
5. Enact corrective measures to be taken when monitoring indicates that a particular CCP is out of limits.
6. Establish procedures for verification to verify the operation of the HACCP system.
7. Structuring a system of documentation concerning all procedures and records appropriate to these principles and their application. The interpretation of these principles is the prerogative of each particular entity (Inda, 1999). The HACCP system offers the advantage of risk management at the individual process, however the possibility does not weigh the same to prioritize those larger. For the features and benefits that have this system believe that their use for control in the economic and financial might well be feasible to contribute to a more secure financial activity. HACCP in perfect harmony as a complementary tool to meet the standards laid down in Resolution 297/03 of the Ministry of Finance and Prices .
3.5-internal control and quality management for Coopers and Lybrand (1997) there is a parallel between these factors and quality of systems effective internal control, and that internal control is not only integrated into quality programs, but often essential to their success. The addition of controls affects the entity's ability to achieve its objectives, and supporting quality. The pursuit of quality is directly linked to the way they manage and control business. Controls become part of the operational structure of the company when: Top management includes values \u200b\u200bof quality in the company's business style. • The establishment of quality objectives linked to the processes of collecting and analyzing information . • The use of knowledge about practices competition and customer expectations to promote continuous quality improvement. The quality concepts emerged and were transformed in parallel with productive action. According to Crosby (1999), quality is a key element of behavior man, that appears in the first documents of humanity. The main approaches to quality management are that the quality is not a technical function, or a department or program consciousness, but a systematic, customer-linked , to be implemented in all the company, integrating suppliers (Feigenbaum, 1991). Juran (1993) states that the role of quality should encompass the entire company, which is achieved when all the specialized departments involved have a responsibility to carry out their functions properly, so that each has a quality-oriented activity simultaneously its main function. The current quality concept most widely accepted is ¨ all the characteristics of an entity that affects their ability to satisfy stated and implied needs. "One of the most useful tools for achieving this are international standards family ISO 9000 that proposed an organizational model focused on customer needs, and prevention of problems, they describe the components that should include quality systems, but each entity has freedom to design and implement according to their specific conditions. These rules are independent of any industrial sector or economic and guidance on management and quality assurance. The versatility of the ISO been proven in practice as they have been successfully employed in a wide range of industries . Uchida, (1996) The family ISO 9000 is made from the Technical Committee TC 176 of the International Standard Organization (ISO), summarizes the recommendations and best practices of successful companies worldwide. (Perez, Aleida, 2001). Standards ISO 9000 propose the development of a documented quality system. ISO 9000-1:2000 states that the documentation is objective evidence that the processes are defined, procedures are approved and are under control exchange and thus ensure an accurate assessment of the suitability of the site and application system. Also as key documents are the procedures and records. The procedures, according to the concept of ISO 8402 (1994), are description of the specific form of how to perform an activity. Should respond in general terms what the objectives of the document, who is responsible to do it, what resources are needed for the activity, and how. The records, in turn, are the documents which gathers all details of an operation. Records can describe in detail all the results of the work, see evolution over time of each process or activity, take the traceability of the transactions giving reliability to the results among other functions (ISO 9000-1:2000) . Vocabulary ISO 9000:2001, says the implementation of a system of processes within the organization, along with the identification and interactions of these processes and their management, known as process-based approach, which defines as a process, "Joint resources and inter-related activities that transform inputs into output elements. " Such an approach type enables organizations to function effectively it identifies and manages numerous interrelated activities, emphasizes the importance of understanding and compliance with the requirements, the outcome of performance and process efficiency and continuous improvement these financial statements based on objective measurement. The development of internal control activities of the entities on the basis of the requirements of management systems quality should be a strategic decision for all organizations as systems of quality management are a prerequisite for positive results in economic and social orders in any of the areas of development of human activity.
4. Results and discussion general methodology is designed for enterprise risk management, which integrates in a manner consistent aspects included in the new resolutions and guidelines related to internal control, based on the requirements of quality management, using for this the methods and techniques modern. The methodology is structured in eleven key steps developed in a flexible manner that allows it to be applied not only to the processes related to financial information - financial firms but also as a tool to efficiently manage level risks across the organization. Results and discussion of the methodology steps. Figure 4-Method for enterprise risk management.
4.1-Forming a team of experts and staff training. Assemble a team of experts who will be responsible for risk management and training of all staff in general because they are the people the real perpetrators of this process.
4.2-Description of the activity, identifying, charting and verification processes. Describe the activity, identify, graph and verify the processes are the starting point through which the expert review team shall make a complete description each operation taking into account the organizational structure, processes, procedures and resources.
4.3-Classification of Risks. Classify types of risks they are exposed to the entities as the activity allows the uniformity and harmony in the time to identify risks and eliminate the possibility that risks confusing the causes that originate and allows to assess the possible consequences. 4.4-Sort
threat level processes. Establish levels of threat to the processes based on the combination of probability and impact that they generate, to identify key business processes that involve significant risks. The processes of higher threat level is apply specific management plan.
4.5-Determining Critical Control Points (CCP) Determine PCC can separate the essential from the accessory within each process, from the PCC provides full control of the process, allowing you to set the gap of vulnerability, control activities that attenuate, outlines personal responsibilities at every step of the process and makes its own monitoring mechanism for each part of the process. We recommend the use of trees decision as a fundamental tool for the determination of such PCC. 4.6-Establishment
gap of vulnerability (risk causes) Establish vulnerability gaps facilitates risk management and vulnerability that these gaps are the causes of the occurrence of risk analysis to be from scratch and not based on the pattern of risks identified in previous studies. It should include all factors, both internal and external.
4.7-Establish critical limits for each CCP. You must set the dividing line for judging whether an operation is operating outside the established parameters. Through critical limits defined criteria for distinguishing between acceptable and unacceptable. The establishment of these limits will respond to compliance with the provisions of the describing procedures operations, technical instructions, physical parameters, weather and other aspects, thus facilitating control of the activity.
4.8-Establishment of control activities and monitoring system to establish measures of control that can be applied for each vulnerability gap. It may be necessary to adopt more than one measure to control a specific risk, but probably more of a risk can be controlled with a certain measure of control. The proposed monitoring system must provide surveillance in time to act, detect early changes that may occur both internally and externally.
4.9-Development of the methodology documentation system. To properly manage the risks requires appropriate documentation to provide adequate control and traceability of operations.
4.10-Development of process chips. Develop processing chips allows for the summary of each identified process and provides full information on how to run this and what is essential to understand and manage. 4.11-
Calculation risk indicator development process and the risk map. The risk indicator is a value to the process that allows for an order of priority to supervision and monitoring. This indicator allows to rank the risks and providing information to management to make decisions about which processes are an indicator of increased risk and require immediate attention and which are of lesser importance can be addressed later. 5.-Conclusions
• The methodology for enterprise risk management from the internal control requirements and quality management is a new and simple tool that facilitates the management of risks. • The implementation of the methodology for enterprise risk management carried out in the economic, showed that this can manage risks in a timely and efficient, helping to ensure economic - financial information more reliable for making decisions.

Thursday, July 22, 2010

Donate Office Space To Nonprofit

BUSINESS PROFESSIONAL AND BUSINESS


technologized and in this globalized world, the professionalism of the work continues to accrue up to be a key factor in transforming the company into a successful organization. is very difficult to find today in medium or large companies, management teams comprised of leaders unprofessional. This phenomenon of professionalization of the work has been transformed over time into an obligation for companies, because without the help of these professional competition to capture market share would be impossible.

New techniques aimed at the "Loyalty" of customers with our products or services are incorporated into this vast world of information on the subject.

No doubt the knowledge that an individual may have about this issue do not always learn in the university classroom, in many cases be the other side of the inn gives us the answers to the unknowns that we must crush to transform our business in a leading company. Important

consumers will always, product quality, price, service, prompt attention and friendly after sales, and many others, and their hierarchy will change many times as there are customers.

Professionalization is necessary but the human factor, those innate qualities that different people are a fundamental factor, that a seller of first line to be empathic, positive difference in one without it, the university delivery professionals with the tools for them to used, but success is given by the sum of many factors, and for that I know very well who are my clients, how they think, to aspire, etc. etc.

A college teacher summarized all the ingredients for customer loyalty in a single term does not exist in English, a word that can refer to the "creative process of a service" started to use the neologism "Servuction" the great contribution of this approach is "putting the emphasis on quality of services" as the resultant servuction system, a feature increasingly important for business survival, this neologism carries within it all you need to let the customer "captured."

Thus the increased participation of millions of professionals worldwide who apply all kinds of techniques to attract consumers and engage them in the process of creating products and services, means that competition is increasing , and being a step in the discovery of new products construed tastes The applicants will be definitely the ingredient that makes something tangible success.

prepare professionals for this time is the definitive answer on business, so our internal strengths will be very important at the time of crisis in which they operate in some periods firms.
By: Hernan Retamal

Monday, July 19, 2010

Bomber Marzocchi Junior

Expo 2010


Mixed (Etching, trasfer, embroidery). Setting
recycling.


Mixed (monoprint, and transfer).
has crafted frame made with wood from demolition.


Mixed (Etching, trasfer, embroidery). Marco
handcrafted with wood from demolition.


Mixed (Etching, trasfer, embroidery). Marco
handcrafted with wood from demolition.



Mixed (Etching, trasfer, embroidery). Setting made
crafted with wood from demolition.

Friday, May 28, 2010

Do Your Pants Feel Wet Before A Period

Learn their manufacture food and types of dairy foods and more



in
bromatology

Tuesday, May 25, 2010

Progressivism And Essentialism

Bullying, MORAL O MOBBING


According to the report of the International Labour Organization (ILO), "Acts of violence at work cause changes in interpersonal relations, work organization and work environment as a whole, as well as devastating consequences health of the individual "(Chappell and Di Martino, 1998).

Just as the person's reaction to a bullying situation varies depending on their personal characteristics, the consequences of attacks on the individual offender are also influenced by factors such as coping skills and resources of person concerned with conflict situations and the social support that counts.

In any case, the effects are devastating and they affect several aspects of the lives of people. Moreover, not only implies negative consequences for the victim but family members are affected, the organization and society as a whole.

In the 80's, Heinz Leymann Mobbing term used to refer to a form of group violence between adults and working space. This term comes from the verb meaning to mob stalking, assault, abuse, mass attack someone. "

H. Leymann defines mobbing as "a situation in which a person or group of people exercise extreme psychological violence, and this in a systematic way (at least once a week), for a long time on other people the workplace. "

To define a situation of bullying must be met at least three situations:
- the systematic and persistent action is
- suffering the effects are devastating the people being harassed, physically and psychologically
- the existence of differences in power (formal or informal)

Thereby excluding those passengers conflicts that occur in a given time, it is understood that these are part of human relationships that exist in the workspace.

The mobbing is part of the psychosocial risk factors and are difficult to solve because they are mediated by multiple factors such as leadership styles and leadership, workload, communication styles occurs within the company, working environment, etc.


TYPES OF HARASSMENT MORAL:

The labor organizations can be given different types of harassing behavior, they can be of a superior or leader, from a work colleague or another person with less seniority to the victim. Ø

Bullying descending type, is one in which the agent harassment is a person who holds a senior position to the person who is being bullied, for example, your boss. Ø
Bullying horizontal, is between co lay or colleagues in the same category or hierarchical level. The attack may be due to many causes: jealousy, envy, competition or personal problems. Here the pursuer seeks to hinder the work of his colleague or co-worker with the aim of damaging their image or career, or you can reach attributed to himself the merits of others. Ø
bottom-up harassment of the person doing the bullying in a position of less hierarchy to the affected party, is rare, but there are cases. This situation can occur when a worker happens to have as subordinate to their former colleagues. It also happens when he joined the organization a person to a management position, and know the organization and incorporates new management methods that are not shared or accepted by subordinates.

There are a number of behaviors that are considered harassment, among them we mention the following:

1. Limit the possibilities of communication: is this the way communication occurs, its impact at the level of self-esteem and / or the communication of negative type, for example, not allowing the person concerned the opportunity to communicate, interrupting when speaking or is expressing ideas, verbal attacks, criticism of the work carried out, criticism of privacy, verbal or written threats, avoid eye contact, verbal, gestures of rejection, scorn, etc.
2. Attacks on personal social relations, humiliating behavior, limit the possibilities to maintain social contacts, for example, job assignment that isolates it from other colleagues, denying their presence, not a conversation with the person concerned, apart from colleagues and friends of the victim.
3. Reputation Attacks: Isolation behaviors, spreading rumors, ridicule, slander, conspiracies, invent diseases of the person affected by the harassment, attack a religious belief or philosophical, assessments and records of work inequitable.
4. Attacks on the professional quality and personal situation: frequent changes in tasks and responsibilities, interest in reducing capacity, performance and job responsibilities and private questioning of personal and professional experiences, complex assignments or below capacity.
5. Attacks aimed at the health of the victim of verbal violence, threats of physical violence, exposure to high-risk jobs or complex requirements and demands, physical assaults and psychological type, damage to personal resources.

We have a situation of harassment when one or more persons are subject to attacks such as those mentioned above, in a systematic and persistent over time, by another member of the organization, whether it is superior, colleague or subordinate, who can also come to involve others in this situation harassment.

The consequences and effects of bullying are always disastrous for the sufferer both psychologically and physically, ending, for the most part, with the removal or abandonment of job by the affected.

Added to this are the collateral damage to the family of the victims and to the organization, with a negative balance for the working environment of the company and with implications at the level of performance and economic costs to the company. FEATURES


STALKER. According

Leymann, the harasser is characterized by feelings of fear and insecurity to his own career, so he tries hindering the work and denigrating the professional image of the persons considered as a threat to his reputation and chances of promotion.

In most situations of bullying, the perpetrator does not act alone, he manages to involve other members of the organization, seeking the necessary support and complicity of other team members to put pressure on the victim of harassment.

Anyone can be a victim of a bullying situation. Are some features that may be part of a profile of the victims of harassment:

- a single person or professional group or a lower group
- Perceived by their peers as bullies enviable positive characteristics and their merits and therefore as a threat because of its prestige and an obstacle to their chances of promotion.

reactions of those affected by a situation of harassment vary depending on the characteristics of each individual. There are personal-type variables involved, such as the opportunities and resources that each person has to deal with conflicts and strategies for addressing human relations in general, all of which influence the reactions to take against the harasser and the development have the facts.

Moreover bullying is an evolving process and has different levels or stages of development over time. It is divided into four phases that are fundamental:
Phase 1. CRITICAL INCIDENT: At first, it is called critical incident or precipitating event. Such an incident is to be distinguished from the usual conflicts that arise in the work environment. The problem arises when conflicts are not resolved and they become chronic, which would lead to the development of a bullying situation.

Phase 2. HARASSMENT AND STIGMA: In this phase, the victim begins to receive psychological attacks from the bully, which initially causes confusion and tends to avoid. Those staff members may also be surprised by this situation and pay no attention is required, downplay and even deny what is happening. These attitudes lead to the deterioration and prolongation of the situation.

Phase 3. STATEMENT OF AUTHORITY: The address of the organization begins to be aware of the seriousness of the situation, which requires intervention measures. These may be aimed at resolving the conflict or otherwise, can be directed to the denial and concealment of the problem, increasing the severity of the situation and the discomfort of the person concerned.

Phase 4. DISCLAIMER: Because the situation persists, the victim can be labeled as a worker "difficult" or "problem" or mental health problems, which eventually lead to a removal or abandonment of the job. Often the worker is forced to take days off work due to the inability to continue performing the usual tasks, or have medical licenses that eventually accumulate a state of incapacity to work and easy dismissal.

bullying Grades are determined by the intensity, duration and frequency with which shows the different behaviors of harassment. Sáez distinguishes three grades:

First degree: the person is able to cope with the attacks on the victim and to stay in his job. Some people ignore the teasing, humiliation and who face their attackers. Despite this, the victim of harassment can not help feeling confusion, anxiety and irritability at what happens. Until now, the victim's personal relationships generally unaffected.

Second grade: at this stage it is difficult for the person to evade the attacks and humiliations they suffer. Consequently, maintenance or reinstatement to his job is more complex. Some symptoms seen in this stage are: depressive symptoms, gastrointestinal problems, insomnia, substance abuse, avoidance behavior in any situation related to the topic. At this stage the family and friends tend to play importance to what is happening.

Third degree: the return to work is virtually impossible and the psychological damage suffered by the victim of harassment require a specialized psychological treatment. The telltale sign of this stage are: severe depression, panic attacks, aggressive behavior, suicide attempts. Family and friends are aware of the seriousness of the problem.
KEY FACTORS INVOLVED IN THE EMERGENCE OF THE MORAL HARASSMENT IN THE WORKPLACE

There are certain conditions of work are circumstances which promote moral harassment at work and where the correction and management can effectively prevent their presence.

In general, the risk of harassing behavior is less common in organizations where there are good teams with good communication, frequent and open and where there are also ADEC uadas practices of confrontation and resolution of conflicts that occur throughout kind of human relationship.

In a healthy organization, not only did not give this kind of abusive behavior, but also not permitted and is punishable by any type of bullying behavior.

Sáez et al. (2201) mentioned among the risk factors that favor the emergence of such behaviors include:

- Inadequate design of jobs and lack definition of the functions and duties of each person.
- A lack of appreciation of the employees by the organization
- Inadequate
leadership - ineffective communication systems
- Lack of employee participation in decision making
- workplaces with exposure to high levels of demand and pressures
- Lack of management policies and conflict resolution
- No sanction or penalty policies of the organization to address harassment behaviors

There are also a number of external constraints on the organization can flourish in situations of bullying in places work, such as:

- The set of values \u200b\u200band norms prevailing in society and exert a negative influence on the culture of the organization
- The existence of strong economic competition in today's society
- Determinants of employment, such as flexibility, job insecurity, precarious situations that exacerbate these abusive relationships.

By addressing these issues the company needs to have policies to prevent, where the organization has a proper management of all risks, and where there is passing through primary prevention measures to improve the organization, promotion, selection, communication styles of leadership, job security, working hours, etc., the design of tasks: application, control, pace of work, job sharing, team, etc., and worker training: training and knowledge of their own task training for improving relationships, knowledge of risk factors and preventive measures.
experiences in European countries are oriented towards the implementation of good working practices (GLP) in companies, where each organization fits your organization and culture, including measures to prevent the occurrence of bullying behaviors.

As an example of good labor practices identifies the following examples: development of information guides for the entire company staff, interventions in the workplace where they suspect the presence of bullying, developing checklists to detect the presence of bullying and report on risk factors and protective factors.

The European Foundation for the Improvement of Living and Working Conditions (*) proposes four sets of steps to address this problem: 1 .- Set

standards of desirable behavior

To avoid the appearance of conduct harassment requires knowledge, disseminate and establish explicitly that it will not be accepted in the company, which is required for:

No Training, knowledge and discussion on the topic of bullying, starting with managers and representatives of the company and workers, health and safety experts, Joint Committees, so they know the intolerable behavior.
n Have a code of conduct and best practices that reflect the company policy regarding such misconduct, making it clear that such conduct will not be tolerated in the organization, setting even sanctions.
n This code of conduct should be known by all members of the company, through mechanisms for discussion and / or discussion and to be understood and accepted by all members.
n Establish a training plan for workers to adequately address conflicts that arise from personal and work relationships.

These courses should be directed toward aspects: promoting teamwork, learning to communicate, to exchange views, solve problems together, to the knowledge and acceptance of racial diversity, sexual or otherwise; knowledge and training in the management of psychosocial risk factors such as stress, violence at work, abuse, and sexual harassment, etc.

(*) European Week for Safety and Health at Work, 2002, Di Martino, V. Hoel, H. Cooper, CL, 2003)

2 .- Fix handling procedures
conflict
Set clear and explicit procedures that reveal and prevent bullying behavior, have procedures for complaints, having a system for addressing the conflict as soon as possible to prevent them from becoming chronic or become forms of labor relations in the group behaviors that result in an improper or abusive nature. The company may resort to appoint a mediator in disputes that arise within the company or seek support through an external consultancy. Also here is important to consider the delivery of useful tools for conflict management through training and information to all members of the organization.

3 .- Design of the task

The design of the task and the organization of the company are a key aspect to be improved to address a healthy work. The design of the work can be an important risk factor for the development of bullying behaviors. The design of the task should consider the aspects that have been considered by the ergonomics and occupational psychology in the sense of preventing work conditions that threaten the health and safety of employees, considering such factors as the requirements and demand work, the control options work by the worker and the social support the person requires both the organization and their colleagues.

From the legal standpoint, the Labour Code states in article five, that "the exercise of the powers that the law recognizes the employer is limited to the respect for constitutional guarantees of workers, especially when they could affect privacy, private life or honor of them. "

workers who suffer harassment situations can go to report this situation to the offices of the Directorate of Labour to have it investigated.

Sunday, May 23, 2010

Letter Of Welcome Doctor



HISTORICAL 3 .- (History of Science):


The interest of historical knowledge in the teaching of science and was encouraged by L. Pasteur who said that "students should know and remember the individual efforts of the first researchers to make their techniques work, and even the methods used in its preparation. Educators must try to ensure that students know the difficult gestation of many of them, in order to clarify and expand their intelligence and thereby make them capable of producing science for themselves. "

Louis Pasteu
Louis Pasteur


The Origin of Food Science and therefore Hygiene, Inspection and Food Control, can be traced to the very beginnings of human history, in trying to get this food to meet their nutritional needs. On the other hand, if the power is inherent with human species, hygienic standards, more or less elementary, are necessarily linked to it. This forced dependence on food supply man to deepen the study of food, which is the starting point of the historical evolution of Food Science and Science, which can be considered in two basic stages.

empirical Time
The first food hygiene practices were performed by primitive man when he learned to distinguish those toxic or contaminated food, as Hippocrates stated, its use was often cause gastrointestinal disturbances. In fact, it might be the woman, who in early times was responsible for the harvesting of fruits and berries for food, the first to make a food control, intuitively differentiating harmful foods which were not and establishing a cause-effect relationship between eating a particular food and digestive upset occurred after some time. Given the need for more food, we developed activities such as hunting and domestication of animals represented a change from the traditional vegetarian diet (fruit and seed collection) to a higher consumption of meat and viscera of animals. The discovery of fire was also a momentous change in eating habits and had a significant impact on food hygiene from the point of view of food preservation. The development of agriculture in the Near East led to the emergence of civilizations characterized by advanced agricultural knowledge from different cereal crops like wheat, rice, barley, oats and millet.

These advances in food production and supply forced the man to start in the field of processing and storing the data. Highlights Egyptian civilizations, Greek and Roman and prepared foods such as bread, wine, olive oil, cheese, beer, honey, applied salting and smoking techniques for the conservation of fish and meat and canned food were both vinegar and in brine.

In this context, one begins to worry the relationship between food consumption and the emergence of diseases, beginning to recognize empirically food with harmful substances can cause food poisoning. In this regard, stresses the concern of different religions at the time of hygienic practice animal sacrifices were offered to the gods and proceed to the subsequent recognition of their meat. In fact, there are historical references to ancient Egyptian practice of meat inspection, assigned to the priestly caste who practiced medicine in the temples (Parisier, 1975). Also, among the inhabitants of the regions of the Tigris and Euphrates, hygiene practices food were the sole mission of priests. Perhaps because of this, the first religions established some food legislation in the form of religious precepts and prohibitions, and police food was in the early days, a priestly function. For centuries the laws of the Israelites detailed food could be eaten and that they must be rejected, the forms of preparation, clean-up measures to be taken by the handlers, good practices of slaughter and inspection of animals as reflected in the book The Talmud.

There is evidence that, as in Classical Greece, applied certain hygiene standards in the inspection of food, especially on meat for their ability to alter, as they knew the pathological effects of parasites in the flesh. In ancient Rome, meats, and foods in general, are subjected to inspection by the state authority, represented by praefecti (praefectus annonae and praefectus urbis) and direct inspection conducted by the Aedili curuli, officials who were attending taxes and the control of food (fit or unfit). Date of 150 BC the first fines for selling uninspected meat previously. And ritual sacrifices were not made but ruled killings, which designed the first slaughterhouses. The Romans instituted the official inspection of food supplies, as is often adulterated bread, wine, milk, beer and even fish.

In the Old Testament contained the first written references to food hygiene, particularly in books 3 and 5 of the Pentateuch, Leviticus and Deuteronomy respectively. In Leviticus (Chapter XXI and XXII) are collected hygienic performance of the priests during the slaughter of animals "... nor shall his ministry if it were blind, if lame, if the nose girl, or big, or crooked , if broken foot, or hand-armed, if hooked, if bleary-eyed, if you tag the eye, if incurable itch, if a vamp in the body or out potroso "as well as the hygienic conditions of the animals for slaughter," if the animal is blind, if broken, though I have sore or warts, or scabies, or uppers, not offer up the Lord, neither do ye burn anything from him on the altar of the Lord. " In Deuteronomy (Chapter XII and XIV) are described that are considered clean animals that can be consumed unclean and are prohibited. According to this book, the animals serve as food fit for man must have cloven hooves and chew, while the meat of animals killed, wounded or sick, the flesh of animals and birds of prey, reptiles and pork consumption is prohibited. Among aquatic animals, are considered edible only fish with fins and scales. These provisions were the result of the risk, at that time already known, transmission of bacterial and parasitic diseases associated with consumption of these types of meat.

More recommendations sanitary religious precepts are found in other civilizations. The Book of Manu (500 BC), the foundation of religious behavior of the Brahmins of India, should be indicated as the carnización of animals and dressing of meat. In the Koran (644 AD) mentions "you are forbidden to dead meat, blood, pork, the animal on which it has invoked a different name of God, the animal died from beatings, from a fall, gored, and the devoured by wild beasts, even if you still sacrificáis the upright stones of the slain "(v. 5.3).

In the Middle Ages, professional major cities of Central Europe were the main responsible for the regulation of trade, highlighting the guilds of butchers, fishmongers and bakers that have enacted regulations to prevent the adulteration of food. It was in 1276, in Augsburg, where it was decided that the sacrifices were carried out in public slaughterhouses. Another important aspect to consider is the consequences of the discovery of America in relation to the incorporation of new foods and the need to load the holds of ships with supplies lasting for large shipments. Nationally, it appears that the first slaughterhouse was located in Malaga, because in a Royal Charter 1498, is ordered transferred. In Seville in 1525, is aware of the existence of a slaughterhouse, undertaking to comply with certain rules of hygiene in the food trade. At this time, inspection and seizure were assigned to the "faithful or suppliers' markets, local authority representatives, without specialized studies, which came to be important in certain capitals where they reached the degree of "suppliers deputies." During this time, knowledge, Health, Food Inspection and Control were based on religious beliefs and the conclusions drawn from observation and experience. This involves an examination of empirical food, unscientific and many times not without superstition. No significant changes to the birth of the veterinary profession, when veterinarians were replaced by the "providers."

scientific Stage
For an overview general the influence of scientific knowledge in the historical development of the Hygiene, Inspection and Food Control, those investigations are briefly explained most interesting in the various scientific fields related to this discipline. Not until the nineteenth century when the vet takes the full weight hygienist and food inspector, as it is from this time that events began to happen that identified the relationship between diet and health. As further knowledge of human and animal pathology, leads to the conclusion that certain diseases could be transmitted from animals to humans through consumption Meat from sick animals. In this respect, were the findings of the first magnitude in Parasitology and Bacteriology. From the seventeenth and eighteenth centuries, the social concern against taeniasis, trichinosis, and tuberculosis, along with advances in chemistry and microbiology, led to a stage in the control of health food and an important impetus to the development of this discipline .

regard to advances in microbiology, although the organisms were first described by van Leeuwenhoek (1675), was Louis Pasteur who, 200 years later, did understand the scientific world the importance of the observations from the first. Pasteur investigated many diseases of man and animals, proving without a doubt, that bacteria were the cause behind many of them. His research had a particular importance in the science of Alimentos.Como result of the discoveries of Pasteur, doctors and veterinarians began to take responsibility for the fight against zoonoses and animal diseases such as basic food hygiene. Moreover, in this era began to acquire scientific knowledge on the relationship between the consumption of contaminated food and poor hygiene with the emergence of bacterial diseases in humans. Some scientific findings of importance in food microbiology are:

Van Leeuwenhoek
Van Leeuwenhoek

- John Snow (1854) identified the main drinking water source for the spread of cholera
- William Budd (1856) concluded that typhoid fever was spread with milk or drinking water contaminated
- Gaertner (1888) described for the first time, a bacteria capable of causing food poisoning and, later identified as Salmonella
- Van Ermengem (1896) identified the causative agent Clostridium botulinum
botulism - In 1914, he found the relationship of the staphylococci
foodborne illness - between 1945-53 Clostridium perfringens is identified as responsible for food poisoning.

John Snow
John Snow

William Budd
William Budd

In short, a better understanding of general pathology, advances in histopathology, the discovery of bacteria and parasites, the role played by some veterinary (clinical and microbiologists) and verification of the existence of zoonotic diseases is determined to have these professionals as an essential part of the inspection and food control (Sanz, 1988). The

highlight major changes in the field of food technology are the development of methods of pasteurization and sterilization or appertisation fundamental to ensure hygiene and food conservation. Nicholas Appert devised a system that was achieved by extending the useful life of food, keeping them in the popular cans. This method was called "appertisation or sterilization" and was awarded 12,000 francs by Napoleon, as it was used to provide a better supply of food to the French. The method of pasteurization is named after Pasteur (1869) and was first applied time in order to sanitize the milk for human consumption (1890).

growing food demand and the numerous discoveries of chemistry in the seventeenth and eighteenth centuries led to a breeding ground for fraudulent adulteration of food. These facts complicate the task of inspection and sanitary control of the same, because it was more difficult to detect such fraud. Therefore, chemical methods were needed to ensure product quality and prevent tampering. In this context, we highlight the work of Fredrick Accum (1820) that, in his own laboratory, carried out a consulting activity and food analysis and fought against tampering with simple methods, such as the determination of alum in bread by precipitation with barium chloride, lead or cheese or well water by precipitation with hydrogen sulfide, these methods being reflected in his book entitled "Treatise on Adulterations of Food and Culinary Poisons. " These studies on food adulteration were taken up subsequently by Warley (1855) and led to the publication of the book "Food and Its Adulterations." These scientific findings were an appeal to governments on the need for legislation on food, in order to prevent adulteration food and ensure its safety.

Origin of the Hygiene, Inspection and Food Control
Until the eighteenth century, fraudulent practices or alterations were limited to the removal of some of the weight or volume of food purchased, the incorporation of substances inert to increase its weight and volume, selling meat of dead animals of sporadic or infectious diseases and decomposed food, which tastes and smells disgusting is masked, as in the Middle Ages, with the addition of various herbs and spices (Sanz, 1988).

consumer concern when they understood the seriousness of food adulteration and the toxicological risk of certain substances fraudulent, along with new knowledge in Science and Food Technology, leading to a progressive increase in security measures and understand the importance of establishing systems inspection and food control, by government agencies as a means of safeguarding public health. Among the actions taken, highlights the development of legislation that tightened measures against adulteration and the great effort of scientists to establish the inherent properties of food, chemicals used as adulterants and how detection. Hence, during 1820-1850, the general chemical, and food in particular, experienced a great development in Europe.

In the twentieth century with the arrival of the 2 nd industrial revolution are transforming rural societies to urban areas, with consequent concentration of population. This led to major changes regarding the practices of collection, processing and preparation of food. Moreover, the revolution of Organic Chemistry, with the appearance of many commercial chemical compounds, involved large economic and health benefits for agriculture and animal production through the application pesticides and veterinary drugs in therapeutics. However, the use of these compounds pose a risk to public health because they may be residues of these pesticides in food, join the food chain and lead to alterations patológicastras ingestion, because of their toxicity, committing guarantees of food safety. Therefore, the Health, Food Inspection and Control is a discipline continuously updated, because these advances in the field of food that pose new risks to be controlled to further ensure the safety, nutritional value and market value of food.

Today the boom of the food industry advances in food technology, the development of analytical methods, the emergence of new products (food or ingredient) and the modernization of marketing channels require more government intervention to ensure the safety of food. In fact, during the beginning of this century are witnessing the creation of institutions that aim to ensure consumer safety and health conditions of the population, regulating and coordinating the discipline of Health, Food Inspection and Control by guidance or codes of practice. Of these institutions can be mentioned:

International Institute of Agriculture (1905)
- International Bureau for Public Health (1907), created after the signing of the Rome Convention, provided with a permanent committee based in Paris.
- International Organization for Food and Agriculture Organization (FAO), founded after the United Nations Conference for Food and Agriculture, held in Virginia
(1943) and Quebec (1945), which initially set based in Washington moved permanently to Rome in 1951. This organization has a role in the adjustment and harmonization of laws relating to food safety.
-World Health Organization (WHO) (1948), created after the newborn United Nations convened in New York, an International Health Conference, which adopted the draft constitution of the WHO, based in Geneva. Its main mission is to promote better health worldwide.
- Codex Alimentarius Commission (1962), formed to implement the joint FAO / WHO Food Standards and is responsible for developing the Codex Alimentarius, which is defined as a collection of internationally adopted food standards aimed at protecting the health and economic interests of consumers and ensure fair practices in food trade.
These agencies urged governments to carry out studies on the conditions técnicossanitarios were gathering food for human consumption, which resulted in the preparation and / or development of the National Food Code. Both the evolution of knowledge in fields such as bromatológicos Microbiology, Analytics, Technology, Toxicology and Nutrition, as consumers plated increasing demands on quality and variety of food, pose new possibilities and challenges for Hygiene, Food Inspection and Control at different levels.

Scientific and
technology
regard to scientific findings and technological changes, Hygiene, Food Inspection and Control has a future participation on the following points:
- New products such as food and the emergence of new processed foods (biological, dietary / light, enriched , Biotechnology).
- synthesis of chemical compounds (plant and animal therapy to improve production processes)
- Fraud increasingly subtle and sophisticated.
- Increase in food-borne diseases.
- Design of new technologies in food industry relating to food preservation.
- Research depth of the additives.
- Application of new analytical techniques in the inspection and quality control of the food industry (automated on-line).
- Procedures and unconventional packaging materials that get lengthen the shelf life of food.
- The study of microorganisms "emerging pathogens" in foods (Salmonella enteritidis, Listeria monocytogenes and Escherichia coli serotype 0157: H7).
- depth study of infectious proteins or "prions" (eg encephalopathy Bovine spongiform BSE / BSE).
- Participation in programs to protect and defend the environment and ecotoxicology through Environmental Management Systems in food processing industries.

socio-cultural changes
Among the socio-cultural changes experienced by the population and that have shaped a new perspective of Hygiene, Inspection and Food Control, including:
- The consumption of food away from home and changes in eating habits and family and social structure.
- greater social concern for a healthy and nutritious.
- The association organized consumer groups and major quantitative and qualitative requirements of the same in relation to food hygiene status of
- The sale of food in supermarkets and new marketing channels.
- Increased consumption of semi-processed and processed food.
- The mobilization of mass tourism and introducing new trends in the supply of food to communities and hotels.


Political relations aspects of political relations between countries in the field of Hygiene, Inspection and Food Control, we must stress two facts:
- The opening of borders and the liberalization of markets requires constant changes in food law to suit the needs of countries and continues to meet its ultimate goal of ensuring food safety and consumer protection.
- The type of political relations between countries at certain times and circumstances, they may doubt the credibility of regulators.

Discipline of Health, Food Inspection and Control is designed under two points of view, control products and control of technological applications. That is, food safety depends on the optimal control of all operations from procurement to distribution, sale and consumption. Traditionally, inspection and food control has focused on sampling and analysis of the final product as risk prevention. This type of inspection is not feasible in the situation of a single market, since food move freely without being subject to inspection during the trade and distribution, requiring a thorough control at source of production. Moreover, the health problems often are due to errors in handling or processing procedures. These are the reasons why it is catching on, as the basis for inspection
and food control, detection of errors related to food processing at all stages of the food chain, proceeding to its rapid correction and prevention, especially on raw materials and most decisive stage. This new approach has meant moving from working as mandatory regulations, in tended to make a thorough inspection of the administration as responsible only to the voluntary regulation and self regulation.

This new concept in the control of hygienic quality of food is the system known as Hazard Analysis and Critical Control Points (HACCP), first introduced the National Conference on Food Protection (1971). Subsequently, the American Advisory Committee on Microbiological Criteria for Foods (NACMCF) prepared a document called HACCP Principles for Food Production (1989) which embodies the general background and the 7 principles of HACCP. Since then it has been applied in the food industry, first to prevent microbiological rate risks, and now to ensure the sanitary quality of foods, avoiding biological, physical and chemical. The English translation of this program is the Hazard Analysis Critical Control Point (HACCP).

However, addition to applying a system of prevention of risks associated with food consumption is necessary to develop analytical techniques that allow detection and rapid and reliable identification of biotic and abiotic contaminants that compromise their safety. The introduction of new technologies to the development of immunological, genetic, ultrasonic, image displays, biosensors, etc., Is one of the main pillars of modern food inspection. In short, it should be noted that, in line with that described by other scientists, the future development of the Health, Food Inspection and Control involves:

- measures to prevent more rational quality
- the development and use of analytical techniques more objective, fast, economical and safe
- monitoring of food law more rational and less complex

Annotations
Dr. MANUEL ANGEL AMARO L., Department of Food Science and Food Technology Faculty of Veterinary Medicine. University of Córdoba, Spain.