Emergency food for fish farming,national geographic american paranormal investigations,survival combat techniques videos - New On 2016

Earlier this week Michael Snyder warned that the bottom of our food chain is going through a catastrophic collapse with sea creatures dying in absolutely massive numbers. On Wednesday federal regulators announced the early closure of sardine fisheries in California, Oregon and Washington. The council did not take Wednesday’s decision lightly and understood the pain the closure would impose on the fishing industry, said council member Michele Culver, representing the Washington Department of Fish and Wildlife. The issue could potentially be one of climate change – but not the kind of climate change we hear from politicians who just want to put carbon tax credits in their pocket. We have three cores melted out of their reactor buildings, lost in the mudrock and sandstone, which we have failed to locate and mitigate.
We have an underground river running under the ruins, which we have failed to divert around the reactors. We have three empty reactors, containing nothing but corium splatter left when they blew up and melted out. We have the Pacific Ocean Ecosystem, which we have stressed beyond endurance, through ocean dumping, over fishing, agricultural runoff, and now unrestricted radiation. We have the sudden collapse of the Pacific Ocean Ecosystem, with a threatened collapse of the biosphere.
Could it be that the collapse of honey bee colonies, mass sea life die-offs, and changing climates in once lush growing regions are all the result of the same underlying phenomena? If so, then we can soon expect not just higher food prices, but a breakdown in the food chain itself. And though none of us can truly prepare for a decades’ long (or longer) food disaster and the complexities that would come along with it (like mass migrations and resource wars), we can take steps to make ourselves as self sustainable as possible, while also preparing emergency plans to respond to the initial brunt of the force should it hit.
Click here to subscribe: Join over one million monthly readers and receive breaking news, strategies, ideas and commentary. The Georgia Guidestones were not ever correct and will never be so because they are founded on the lies Satan espouses (through those who believe them) and the worldwide culture of death. If we humans screw up, as you put it, it is because it seems to me the vast majority of Americans fail to think and engage in critical analysis: they seem to believe without question the LIES told to them by multinational corporations and elected leaders. But there is Someone Greater than Satan the fallen angel who attacks each and everyone of us everyday. Lone, it was sarcasm, funny how the other 9 commandments ring true, just the first one kills off 13 out of 14 humans on this Earth. In several decades of sportfishing the Pacific and the Sea of Cortez, first with my parents and now with our kids, the quality, diversity, and quantity of fish for the table has collapsed.
Look at the sky, look at the water—it is all you need to realize that the Culture of Death is in the lead.
The lack common sense and empathy by these stupid people that we tolerate, will eventually bring about our demise, and at this rate sooner than later.
In several decades of sportfishing the Pacific and the Sea of Cortez, first with my parents and now with our own kids, the quality, diversity, and quantity of fish for the table has collapsed. Initially we saw Japanese trawlers destroying the ocean bed, then their longliners wasting “by catch,” then a tripling of the recreational fishing fleet…. Twenty years ago even though a big bull dorado was fun to catch, it was still considered a “nuisance” because it wasn’t a tuna or a billfish, but last year baitfish were so scarce that people were proud to catch a tiny juvenile dorado. The fish populations are collapsing and all you think about is stocking up as much as possible. If you see me trawling up the sea bed, killing fish wantonly, running a fleet of sport fishers, or dumping metric tons of radioactive waste into the oceans, please do speak up. As if present meat and vegetable production is more “sustainable” than our family fishing (plus some cases of canned fish)???
Fewer than 1% of self-identified USA Catholics actually observe the traditional meatless Fridays. As I said, if you see me trawling up the sea bed, killing fish wantonly, running a fleet of sport fishers, or dumping metric tons of radioactive waste into the oceans, please do speak up. Oh wait, why not stop growing almonds which use more water than any other top ten crops put together, oh that’s right the industry has paid too much into the politicians pockets. You are correct Big B, in fact my husband who was born and raised in Ca was talking about this last night. Yep, we are messed up, and have some real problems with the present and past administrations who have allowed their bureaucracies to run (ruin) the world in which we live.
None of the things you listed are the actual cause of drought in CA and there is NOTHING natural about it.
The Canadian Food Inspection Agency (CFIA) recognizes that various food safety programs and codes of practice have been implemented by the provinces and federally registered sectors, such as meat and fish processing sectors. The Guide to Food Safety can apply to all Canadian food operations, from primary production through to final consumption, regardless of the size of the operation or the commodity. The guide will be of particular value to food manufacturers and importers who do not currently implement preventive food safety control systems.
Operators of small- or medium-sized operations and those who are new to food production or handling may find this guide very useful to develop their own preventive food safety control system. Operators who already have a preventive food safety control system in place may find the guide helpful to obtain complementary information. The Guide to Food Safety is based upon the Recommended International Code of Practice - General Principles of Food Hygiene adopted by the Codex Alimentarius Commission (Codex) in 2003. The Guide to Food Safety complements the Industry Labelling Tool, which provides information on food labelling and advertising requirements. Each chapter of the guide addresses specific components of a preventive food safety control system. In this guide, the term "should" indicates a recommended guideline for operators to implement. Terms such as "where appropriate" and "as necessary" mean that operators should determine whether and how a specific guideline applies to their operation.
There is also a list of additional resources, including websites of federal, provincial and international programs, guidance documents and legislation. The primary food safety objective for any food operation is to supply food that is safe for human consumption.
Maintaining appropriate documentation and records is an important element of effective pre-requisite programs because they provide an indication of whether the control measures are implemented effectively. Buildings are located, designed, constructed and maintained to facilitate hygienic operations. Buildings should be located away from potential sources of environmental contaminants (for example, smoke, chemical pollution). The surrounding area should be maintained (for example, free from accumulated garbage) and adequately drained to minimize the potential for contamination from debris, pests, water, etc.
Building exteriors should be designed and properly maintained to prevent contaminants or pests from entering (for example, appropriately located air intakes, properly maintained roof, foundation and walls, and protected openings).
Windows and ventilation openings should be equipped with clean close-fitting screens or filters to prevent the intake of contaminated air, dust and insects.
Filters should be cleaned or replaced according to the frequency specified in the maintenance program.
Where there is a possibility of cross-contamination (for example, from receipt to storage of incoming materials, during processing, packaging and shipping of finished product), activities should be adequately separated by physical or other effective means (such as scheduling the processing of ready-to-eat foods prior to raw foods or scheduling adequate sanitation between activities).
All interior structures (including floors, walls, ceilings, doors, overhead fixtures, stairs and elevators) should be constructed of materials that are durable, non-corrosive, smooth, impervious, non-absorbent and cleanable. Windows in areas where glass breakage could result in the contamination of food should be constructed of alternative materials or they should be adequately protected. Floor drains should be located so that they are readily accessible for cleaning, sanitizing and inspecting (for example, avoid places under or near filling or packing equipment).
Ceilings and overhead fixtures should be maintained to minimize the build up of dirt and condensation, and the shedding of particles.
Light bulbs and fixtures located in areas where there is exposed food or packaging materials should be of a safety type (for example, shatterproof) or protected. Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas. Facilities are located, designed, constructed and maintained to facilitate hygienic operation.
An adequate number of conveniently located hand-washing stations with trapped waste pipes to drains should be available. Effluent or sewage lines should not be located directly over or through processing, storage, distribution or handling areas, unless they are controlled to prevent contamination. Facilities should be designed and constructed without any cross-connection between the sewage system and any other waste effluent system within the premises. Drainage and sewage systems should be equipped with appropriate traps and vents to effectively capture contaminants (for example, sewer gases and pests). Adequate facilities and equipment should be provided and maintained to store waste and inedible material before their removal from the premises. Waste should be removed and containers cleaned and sanitized often enough that potential for contamination is minimized. Food contact surfaces should be designed, constructed and maintained to facilitate hygienic operation.
Food contact surfaces should be non-corrosive, non-absorbent, non-toxic, and free from pitting, cracks or crevices. Non-food chemicals (including cleaning solutions and lubricants used for food contact surfaces) should be appropriate for the intended use and should be used in accordance with the manufacturer's instructions. An adequate supply of potable water (for example, volume, temperature and pressure) should be available to meet operational and cleanup needs. Non-potable water systems should not be connected with, or allowed reflux into, potable water systems, in order to avoid cross-contamination. All hoses, taps and other similar sources of possible contamination should be designed to prevent back-flow or siphonage. Where it is necessary to store water, storage facilities should be adequately designed and maintained to prevent contamination (for example, covered).
If chemical treatments are used, they should be monitored and controlled to deliver the desired concentration and to prevent contamination. If water treatment chemicals are used, they should be appropriate for the intended use and should be used in accordance with the manufacturer's instructions. Water re-circulated for reuse should be treated, analyzed, monitored and maintained for the intended purpose and in accordance with applicable provincial, territorial or municipal requirements.
Boiler treatment chemicals should be appropriate for the intended use and should be used in accordance with the manufacturer's instructions. Traps should be provided as necessary for adequate condensate removal and for eliminating foreign materials. Where the same carriers are used for different food products, cleaning and sanitizing procedures should be in place to prevent cross-contamination of the food (for example, raw versus cooked or ready-to eat food, allergens in products with no allergens).
Where the same carriers are used for food and non-food products, whether in the same shipment or not, procedures should be in place to restrict the transporting of non-food products that can pose a risk to the food products being transported. For bulk carriers, the operator should have additional cleaning and sanitizing procedures in place. Bulk tanks should be designed and constructed to permit complete drainage and to prevent contamination.
Cleaning criteria should include the condition of hoses, pumps, inlets, outlets and seals, where applicable.
Where direct contact with food may occur, materials used in carrier construction should be suitable for food contact.
Operators should have procedures in place to confirm that incoming food materials meet all purchasing and other documented specifications (for example, visual inspection upon receipt, certificates of analysis, review of labels for allergens, and approved suppliers list). Incoming materials should be received and stored in appropriate areas separate from processing areas and finished products (for example, ready-to-eat products). Products should be stored and handled to prevent contamination (for example, microbial growth due to high temperature, rusting of cans) and damage (for example, forklift damage, stacking heights should be controlled). Procedures should be in place to ensure that ingredients stored in opened packages are not contaminated.
Products that are sensitive to environmental conditions (for example, humidity, light) should be stored in appropriate conditions to prevent deterioration. A stock rotation procedure should be implemented to minimize deterioration and spoilage (for example, use the "first in, first out" principle). Ingredients containing allergens should be clearly identified and stored to prevent cross-contamination with ingredients and products not containing allergens and with other materials and products. Returned, non-conforming or suspect products should be controlled, clearly identified and segregated in a designated area until they can be disposed of appropriately.
The operator should inspect food packaging materials before use to prevent using damaged, defective or contaminated packaging, which may lead to contamination of the product. The operator should have effective procedures in place to confirm that contaminated, damaged or defective reusable containers are properly cleaned and sanitized, repaired or replaced, as appropriate. The operator should have controls in place to prevent contamination of packaging (for example, by pests and non-food chemicals) and to confirm that packaging material is used for its intended purpose only.
Non-food chemicals should be received and stored in a designated, dry and well-ventilated area. Chemicals should be stored and mixed in clean, correctly-labelled containers and dispensed by trained, authorized personnel. Temperature is controlled appropriately during transportation, handling and storage of food to minimize deterioration of the product. Ingredients and products should be transported, handled and stored at appropriate temperatures that minimize deterioration, such as microorganism spoilage and rusting of cans. Ingredients and products requiring refrigeration should be transported and stored at an appropriate temperature (for example, 4°C or less but not frozen).
Frozen ingredients and products should be transported and stored at temperatures which do not permit thawing (for example, below 0°C).
Temperatures of food handling areas should be appropriate to the type of products handled and controlled to prevent product deterioration (for example, processing fresh cut vegetables should be done in a refrigerated environment). Equipment and utensils are designed, constructed and installed to facilitate hygienic operations and are effectively maintained and calibrated to function as intended.
Effective maintenance and calibration programs should be in place to ensure that all equipment (including specialized instrumentation) and utensils function as per their intended purpose and that there is no potential for introducing biological, chemical or physical hazards (for example, count tools before and after use, and clean and sanitize area following maintenance and calibration activities). All people entering food processing, storage, distribution and handling areas have an appropriate degree of personal cleanliness and take the appropriate precautions to prevent the contamination of food and food contact surfaces.
The operator should implement an effective written personal hygiene program that identifies hygienic behaviour and habits that should be followed to prevent contamination of food. Any behaviour which could result in contamination of food should be prohibited in food processing, distribution, storage and handling areas.
Unhygienic practices should be prohibited, such as using food product fallen on the floor or on non-food contact surfaces. There should be a hygiene procedure for visitors (including contractors, pest control company representatives, maintenance staff, etc) entering the premises.
Protective clothing, footwear and gloves, appropriate to the operation in which the employee is engaged, should be worn and maintained in a sanitary manner. All persons entering food handling areas should remove jewellery and other objects which may fall into food, or otherwise contaminate food (for example, watches, pins, pen caps).
Personal effects, including street clothing, should be stored separately from food processing, distribution, storage and handling areas. Processing equipment (for example, refrigerators and freezers) should not be used for personal storage (such as storing lunches).
The traffic pattern of personnel should prevent cross-contamination of the product (for example, from a raw area to a cooked or ready-to-eat area). No person who is known to be infected with a disease likely to be transmitted through food, or showing symptoms of such disease, should be permitted to work in food-handling areas. The operator should require employees to inform management when they are suffering from a communicable disease or from symptoms which may be indicative of a communicable disease. Employees having open cuts or wounds should not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering (for example, rubber gloves).
Personnel have adequate technical knowledge and understanding of the operation(s) or process(es) for which they are responsible and understand the precautions necessary to prevent the contamination of food and food contact surfaces. Appropriate training in personal hygiene and hygienic handling of food should be provided to all food handlers at the beginning of their employment.
Managers and supervisors should have the necessary knowledge of food hygiene principles and practices to be able to identify potential risks and take the necessary action to remedy deficiencies.
Personnel should be trained to have current knowledge of equipment and process technology (for example, apprenticeship training, training for retort or pasteurization personnel). Personnel should be trained to understand the importance of the critical factors for which they are responsible (for example, the parameters for control measures, the procedures for monitoring, the corrective actions to be taken if a deviation occurs and the records to be kept).
Personnel responsible for the sanitation program and pest control should be appropriately trained to understand the principles and methods required for effective cleaning and sanitizing, and for pest control. Personnel responsible for water treatment and water safety monitoring should be appropriately trained to understand the principles and methods and should be competent in procedures to protect the safety of food. Personnel responsible for recall should be appropriately trained to understand proper recall procedures, to be able to implement recalls effectively. Appropriate personnel should be trained to understand all relevant food legislation and the food safety implications of improperly labelled products, such as allergen identification. All employees, including maintenance, cleaning and customer service employees, should be trained on allergen control measures.
Training should be reinforced and updated at appropriate intervals, such as when employees are assigned a new duty. The premises, equipment and food contact surfaces are maintained in clean and sanitary condition. Chemicals should be appropriate for the intended use and should be handled and used carefully in accordance with the relevant instructions.
The sanitation program should be carried out in a way that does not contaminate food or packaging materials during, or after, cleaning and sanitizing (for example, no contamination from aerosols or chemical residues). The effectiveness of the sanitation program should be monitored and verified (for example, by conducting routine inspections of the premises and equipment or microbiological testing). Operations should begin only after appropriate sanitation measures have been taken (for example, after doing a pre-operation inspection for satisfactory sanitation). Special sanitation and housekeeping procedures required during manufacturing, storage, distribution and handling should be specified within the document (for example, removal of product residues during breaks, glass breakage procedures).
Cleaning and sanitizing equipment should be designed for its intended use and should be properly maintained.
Food contact surfaces should be effectively cleaned, sanitized, inspected and maintained on a regular basis. Non-food chemicals, including cleaning solutions and lubricants used for food contact surfaces, should be appropriate for the intended use and should be used in accordance with the manufacturer's instructions. The operator should implement an effective, written pest control program for the premises and equipment. Chemical treatment of equipment, premises or ingredients to control pests should be as per label instructions. Potentially unsafe food products are identified rapidly and removed efficiently from the marketplace. The operator should have a system for assigning codes or lot numbers to incoming materials, packaging materials and finished products, etc. Codes or lot numbers provided on packaging should be legible and durable for the lifespan of the product. The operator should implement a written recall program that allows the operator to effectively locate all affected food products and other products that may cause a similar hazard to public health. The recall program should identify the contact information of those who are responsible for implementing a recall, as well as their roles and responsibilities. The written recall procedure should follow the steps outlined in the guidelines called "Food Recall: Make a Plan and Action It!", on the CFIA website. The recall program should be tested at least once a year through appropriate means (for example, a mock recall). Recalled products should be separated from other products and access controlled until appropriate disposition of the product has been determined. Complaints should be accurately categorized according to safety concerns and other regulatory concerns, such as labelling. Complaints related to safety and contamination should be investigated by appropriately-trained technical personnel. The operator should determine the potential cause and the scope of the issue, and should conduct appropriate follow-up investigations. Accurate information related to manufacturing, handling, storage and distribution is documented and the records properly maintained. Records play an essential role in determining whether the food operation conforms to its pre-requisite programs.


Documentation and record-keeping should be appropriate to the nature and size of the operation. Examples of records may include temperature logs, formulation sheets, equipment maintenance checklists and pest control records. Records should be legible and should accurately reflect the actual events, conditions and activities. Any changes to records should be traceable (for example, errors are identified by a strike out and followed by initials). Each entry on a record should be signed and dated by the responsible person at the time the specific event occurred. Records should be kept in a secure location, maintained and readily available for a period of time that exceeds the shelf life of the product. Refer to section 2.10 for additional record-keeping guidelines concerning preventive food safety control systems.
This chapter provides guidance on developing a preventive food safety control system using a science-based and systematic approach.
Management awareness and on-going commitment is critical to develop, implement and maintain an effective preventive food safety control system.
The successful control of food safety hazards also depends on the full commitment and involvement of all personnel in meeting the requirements of a preventive food safety control system. Before implementing a preventive food safety control system, effective pre-requisite programs (as outlined in Chapter 1) should be in place. A preventive food safety control system is developed by a team with appropriate expertise and knowledge. Management should be committed to and supportive of developing, implementing, maintaining and continuously improving a preventive food safety control system.
The team should include representatives from all areas who are knowledgeable of the relevant food products, manufacturing, storage, distribution and handling processes. The description of the finished product and its intended use is sufficient to identify all potential hazards.
All products and their intended use (for example, for further processing, ready-to-eat food) should be clearly described. An accurate and detailed process-flow diagram that identifies potential sources and controls of hazards, and a plant schematic that shows product and employee traffic flow, to identify potential areas of cross-contamination. The process-flow diagram should cover all steps of the operation, from receiving to final shipping, regardless of its size or complexity. The plant schematic (the floor plan) should indicate the flow of incoming materials from receiving through storage, preparation, processing, packaging, as well as storage and shipping of finished products. The plant schematic should indicate movement of products, waste, chemicals and employees throughout the premises, including change rooms, washrooms and lunchrooms. The plant schematic should identify potential areas for cross-contamination in the plant (for example, locations where allergens could unexpectedly come in contact with non-allergen ingredients, locations where raw materials could come in contact with cooked products). Variances that may occur on different shifts or during different business cycles should be considered.
Hazards associated with ingredients and incoming materials, processing steps, product flow and employee traffic patterns are identified.
A hazard is anything that may cause injury or illness if not controlled, reduced or prevented.
The team should identify all hazards specific to their operation and the composition of their products. The team should identify potential hazards associated with all the ingredients, incoming materials and each processing step. Biological hazards include micro-organisms such as bacteria, viruses, parasites, fungi and moulds.
The risk of biological hazards may vary depending on the severity of consequences of the hazard. Sources of biological hazards include raw materials from suppliers, cross-contamination, inadequate time or temperature control, employees, food contact surfaces or the air.
Chemical hazards may occur naturally or may be introduced during any stage of food processing. Physical hazards include glass, plastic, metal, wood, rubber, stone, bone, dust, and insect parts.
Physical hazards can be introduced anywhere along the food processing line from equipment or employees, or can be inherent in the raw materials. Control measures are determined and applied to prevent, eliminate or reduce identified food safety hazards to acceptable levels. The team should establish appropriate control measures to reduce the identified food safety hazards to acceptable levels at each processing step. The determination of appropriate control measures should be scientifically based and documented.
For chemical hazards, such as allergens, control measures may involve implementing an allergen prevention plan, which outlines multiple measures to control allergens. For physical hazards, control measures may include suitable detection or screening devices. Other control measures may include making sure that the food additives and nutrients used are permitted and are within permitted levels, and making sure that the product composition accurately reflects the formulation.
Control measures for hazards that are expected to occur should be identified, tested and evaluated.
For each control measure, the team should establish predetermined and documented parametersFootnote 5 that separate what is acceptable from what is not acceptable. If a regulatory limit exists (for example, level of vitamin and mineral fortification as prescribed by the Food and Drug Regulations, the prescribed regulatory limit should be used as a parameter for the control measures. Parameters should be developed and implemented using accepted scientific methods, which may include the details of experimental studies. Validation assesses whether the preventive food safety control system is effectively controlling all hazards in the way that it was designed to.
Validation should be performed by the team when new control measures or new preventive food safety control systems are designed or amended. During the validation, all control measures within the preventive food safety control system, including the pre-requisite programs, should be reviewed to confirm that the control measures continue to be effective in controlling the identified hazards.
All control measures should be monitored at a scheduled frequency to assess whether a food safety hazard is being controlled. Examples of monitoring activities include taking temperature readings of refrigerators and freezers, observations of hygienic practices of employees, and taking water samples for analysis.
Data derived from monitoring should be evaluated by a designated person with knowledge and authority to carry out corrective actions when necessary. Process adjustments should be made before a deviation occurs (for example, when monitoring results indicate a trend towards loss of control of a hazard). Corrective actions should be taken to address deviations that occur when the established parameters or other specified requirements for a control measure are not met. Procedures should be established to indicate the corrective actions to be followed, when they should be implemented, the person responsible for taking the corrective actions and the information to be recorded. Effectiveness of the corrective actions should be evaluated and measures taken to prevent a recurrence of the deviation. Data derived from corrective actions should be evaluated by a designated person with knowledge and authority to carry out adjustments to the system when necessary. The preventive food safety control system is verified to confirm the effectiveness of control measures.
Verification assesses if the preventive food safety control system is being implemented as designed (for example, the monitoring and corrective action procedures are followed properly).
Verification involves examining the accuracy, correctness or effectiveness of validated processes or process controls. Examples of verification activities include reviewing records, testing incoming ingredients and finished products, observing employee practices, etc. The system should be reviewed whenever a change in the operation, product or process occurs. In most cases, a complete verification requires that both record review and on-site verification be done. Controls measures should be verified at a frequency appropriate to the food safety hazards associated with the product and process(es).
Accurate information related to the safety of products is documented and the records properly maintained. In addition to the pre-requisite program record-keeping requirements identified in section 1.3 of Chapter 1, all records of the preventive food safety control system should be available to demonstrate the adequacy of procedures and methods used in food processing.
Records on the adequacy of procedures and methods, such as thermal processes and hermetic seal verifications, should be verified and signed by a qualified individual. The team should develop and maintain appropriate documentation and records for all control measures, including monitoring, corrective action, verification and validation of records. Allergen: Any substance capable of producing an abnormal immune response in sensitive individuals. Codex Alimentarius Commission: A subsidiary body of the Food and Agriculture Organization and the World Health Organization of the United Nations.
Contaminant: Any biological or chemical agent, foreign matter, or other substances added to food, which may compromise food safety or suitability. Contamination: The introduction or occurrence of a contaminant in food or food environment. Control: The state wherein an operation meets established parameters and process requirements, consistently resulting in a safe product.
Control measures: Procedures established to prevent, eliminate or reduce identified hazards to acceptable levels. Corrective action: The actions to be taken to maintain control when monitoring indicates a deviation, and dealing with any affected product when there is a deviation. Deviation: Failure to meet an established parameter or other specified requirement for control measures. Documents: For the purposes of this text, documents refers to written formulae, procedures or specifications used by, or required of, a food industry operator. Food: Includes 1) any article manufactured, sold or represented for use as food or drink for human beings, 2) chewing gum, and 3) any ingredient that may be mixed with food for any purpose whatever.
Food hygiene: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Food industry: All food operators, including importers and domestic manufacturers, packers, distributors, and other food handlers. Hazard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect.
Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.
Hazard Analysis and Critical Control Point (HACCP): An approach recommended by the Codex Alimentarius Commission as a means to enhance food safety.
Incoming material: All incoming materials used in the operation, including food ingredients, additives, packaging materials, cleaning supplies, etc. Lux level: The lux (lx) is an unit of luminous emittance defined by the International System of Units (SI).
Monitoring: A planned sequence of observations or measurements to assess whether a control measure (or other activity) is under control. Packaging material: The type of container in which the product is packaged (for example, glass, wood, plastic, cardboard).
Pre-requisite programs: Universal steps or procedures that control the operational conditions within a food operation, and promote environmental conditions that are favourable for producing safe food. Recall: A system by which products that may be hazardous to consumers are removed from the marketplace.
Records: For the purposes of this document, observations and measurements recorded by operators related to the safety of products or used to determine adherence to control measures. Sanitizing: Reducing the level of micro-organisms to a level that will not compromise the safety of a food product.
Step: A point, procedure, operation or stage in the food chain, including receipt of raw materials. Validation: Obtaining evidence to show that the control measures, when implemented as intended, are effective in controlling the hazard to the appropriate level and that this level of control can be achieved consistently.
Verification: Applying methods, procedures, tests and other evaluations, in addition to monitoring of a control system or its records performed on a regular basis to determine whether the preventive food safety control system is effective.
1 of 122, Jess a€?Slambi Laupera€™ Fletcher from the City Sirens will be up against Karen a€?Razza Makazza€™ Galea from the Missfits in Ipswicha€™s first roller derby bout on Sunday. 3 of 122, Mariah Carew was named winner of the senior section of the Bundy Icon Model Search 2011. 4 of 122, Sergeant Dallas Leven of Grafton highway patrol said results from a recent police blitz on drink driving suggested many Clarence Valley drivers were still ignoring the risks of driving under the influence of alcohol.
5 of 122, Students Byron Roberts, Jordan Barnham and Jack Baker-Sime hope to hold special Banana Festival performances. 6 of 122, Paul Zanuso, the father of Nathan Zanuso who was killed in an accident on the Pacific Highway last year near Ulmarra, places a cross on the side of the road at the site of the crash. 7 of 122, Liam MacPhail, Rory MacPhail and Tom Swift from Cudgen SLSC in training ahead of the junior NSW Surf Life Saving Championships at Kingscliff. 11 of 122, Jimmy Armstrong, Brandon Zysk and TJ Esau familiarise themselves with the beer goggles and standard drink measures.
12 of 122, MOUNTING UP: Volunteers walk beside a pile of debris removed from flood damaged houses in Fairfield.
14 of 122, Going off: Fireworks explode over Main Beach, Yamba, as part of the Pacific Hotela€™s New Yeara€™s fireworks. 15 of 122, Brian Gold is a big kid at heart and loves turning his Currimundi home into a Christmas wonderland.
16 of 122, WINNING RIDE: Brett Cross doesna€™t look too comfortable but he scored enough points to share victory on Saturday in the open bull ride. 17 of 122, Bernice Welch and her grand-daughter Sophie Johnson attending the QT Adopt-a-Family movie screening where movie-goers were asked to bring a can of food. 18 of 122, Paul Jones from the Grafton SES freeing a Willy Wagtail from the Vent on top of Gon' Fishin.
19 of 122, Carols by Candlelight events will fill the region with Christmas spirit this weekend.
26 of 122, Australian working dog rescue foster carer Sandra Ward of Bundamba with Cherry (left) and her cat Norton.
27 of 122, Coffs Harbour's Chris Hales gets the chop for charity after agreeing to shave off his 30cm mane, snowy beard and moustache to raise almost $5000 for beyondblue.
28 of 122, Cameron Grant of Inspired Youth Performing Arts performs his fire twirling moves for the crowd at the North Coast National Exhibition 2010 in Lismore. 29 of 122, Tickled pink Cancer Council volunteers Kathy Derrett and Meg Oa€™Hara in the mood to mark Pink Ribbon Day.
30 of 122, MasterChef contestant Aaron Harvie and Natalie Miller celebrate their marriage on Mr Harviea€™s mothera€™s property at Teven last month. 32 of 122, Striking pose: Zane Melton and Alicia Marcy will dance together for the last time at their annual concert next Saturday. 33 of 122, Phil Rettkea€™s time exposure photo of the final F-111 dump-and-burn over Bundamba on Saturday night. 34 of 122, David Halliwell is taking part in 1200km bike ride to raise funds for Brisbane and Sydneya€™s Royal Childrena€™s hospitals. 35 of 122, Haoyan Kotis releases 17 doves as a last Hervey Bay goodbye at yesterdaya€™s memorial service for her husband. 37 of 122, To celebrate the arrival of the finalists in this yeara€™s Archibald Prize, Coffs Harbour locals were invited to come as their favourite portrait. 38 of 122, SENIOR CONSTABLE Nick Dixon prepares to lead the procession at the police remembrance day service at the Christchurch Cathedral in Grafton. 39 of 122, Matt Geronimi from this yeara€™s So You Think You Can Dance series on Channel 10 came to the BOK dance school in Pottsville.
40 of 122, Kulangoor farmer Kelvin Yarrow has made headlines after blocking roads on his farm with tractors to stop workers from the Northern Network Alliance from entering the property. 41 of 122, The congregation came out in force to bless the new St Matthewa€™s Anglican Church in Dunoon, after the original was destroyed in a freak tornado. 44 of 122, TAKE THE PLUNGE: Warm weather prompts Shaynne Ford to shed her winter coat and explore the depths of what Gladstone has to offer.
45 of 122, Amazing atmospheric sight: Reader and dedicated storm-chaser Chris McFerran sent us this stunning snap of a rare pileus cap cloud from earlier in the week. 46 of 122, Big stretch: Karlee Maguire (purple), Emily Rowles (blue) and Alycia Keane (grey) limber up as a special dance course at Tweed is taking placements for next year. 47 of 122, Boonaha€™s a€?perfect figa€™, the central figure in a€?The Treea€™, and (above) just one of the scenes tourists will delight in when they tour the Scenic Rim region after seeing the movie. 48 of 122, Ipswich Hospital Emergency Services director Stephen Brierley is moving on after 13 years in the position. 49 of 122, NERVOUS WAIT: Nev Reeves ponders the prospect of winning $100,000 from Keno if he kicks a goal from half-way. 50 of 122, Surfing photographer Patrick Gorbunovs captured this image of a shark while surfing in the Byron Bay area. 51 of 122, Team-of-the-century member Syd Clarke, a former Nambour All Whites captain-coach, is looking forward to being inducted into the Hall of Fame. 52 of 122, Friends release 99 red balloons in memory of Anthony Hiro Nagata who died one year ago. 53 of 122, One of the baby crocs at Koorana Croc Farm during their best laying season in 10 years.
54 of 122, OFF HIS TROLLEY: Councillor Paul Tully is fuming over Woolwortha€™s trolley ruling.
55 of 122, BARGAIN: Councillor Trevor Nardi sits in one of the impounded cars which will be auctioned off tomorrow. 56 of 122, White-out: Teacher Ebany Draper with Ta€™Schani Mae Southon getting the white balloons ready. 59 of 122, Christchurch residents Neville and Lorraine Chatterton watched the quake drama unfold in their hometown on television in their Mooloolaba unit. 61 of 122, Happy birthday Dot: Grafton woman Dot Edmonds celebrated her 102nd birthday yesterday surrounded by family and friends. 62 of 122, Anne Laurich is a ballerina on Green Hills Road with Mt Maroon and Mt Barney as the backdrop and is part of the Scenic Rima€™s new tourism advertising. 63 of 122, Lights, camera, action: Saraton Theatre manager Robbie Seymour is all ready for the reopening of the historic theatre in Grafton. 64 of 122, The sun comes up over a cold campsite in Polsons Paddock at the National Music Muster.
65 of 122, Burrum Heads woman Irene Johnstone wants to be able to get mail in her letter box and shea€™s not the only one. 67 of 122, The Stewart family, Darryl, Lachlan, Angus and Fiona cremate their Maremma Draco, the fifth dog to die on their Mungar property within a couple of weeks.
68 of 122, MAYOR OVERBOARD: Cr Paul Pisasale (right) tries to balance the sinking air boat during filming for a Sunrise television segment on Wednesday.
69 of 122, Anthony Edwards is constructing a court scene out of papier-mache for the Ipswich Courthouse. 70 of 122, Steven Wallis is disgusted that someone stole Rileya€™s Kawasaki KFX50 motorbike from the shed behind their home.
71 of 122, Bill Moorhead wishes Bundaberg Regional Council had revealed accurate rate fluctuations when it sent out the rate notices.
72 of 122, a€?Tip Chicka€? Jessica Milne says council should explain its decision to terminate her contract as the popular manager of its Tin Can Bay rubbish tip. 73 of 122, Year Seven students from Brassall State School take part in the Jump Rope For Heart fundraiser for the Heart Foundation on Friday.
74 of 122, Doves are released at the end of the Vietnam Veterans Day memorial service in Hervey Bay. 77 of 122, Charter boat the Bell Cay in trouble 200km off the central Queensland coast after a severe storm capsized the boat in August 2010. 78 of 122, AGL Recue Helicopter Service held an exercise to help determine the effect on health of patients being winched into the helicopter. The implications are being seen right now, as evidenced by an emergency closure of fisheries along the West coast this week. According to the most recent data, the sardine populations has been wiped out with populations seeing a decline of 91% in just the last eight years. She added that it was necessary because a new assessment of sardine stocks showed they were much lower than estimated last year, when harvest quotas were set. But just like honey bees, which are experiencing their own colony collapse, they are critical to the propagation of the global food chain.


As Snyder points out in the aforementioned report, there are some unexplained phenomena occurring in the Pacific ocean and either scientists don’t have a clue what is happening, or someone is keeping a gag order on researchers. Rather, we could be talking about cyclical climate shifts that have occurred regularly throughout the course of earth’s history. That not only are we connected to bees through our food supply, but that the plight that so afflicts them may very well soon be our own. We are being manipulated for the sake of control by our government using whako’s like Green Peace and the Sierra Club. But one thing that (I’m convinced) is killing our fisheries is the issue of by-catch. All food operators are responsible under Canadian law for the safety of the food they produce and distribute.
The Guide to Food Safety is not designed or intended to supersede or replace any existing requirements of federal, provincial and territorial governments.
It may be adopted by all food operators, including importers, manufacturers, packers, distributors, retailers, food services and institutions. It is consistent with Codex's recommendations to enhance food safety by applying a systematic preventive approach. Each section within the chapters identifies the desired outcomes, followed by suggested guidelines to achieve these outcomes.
As a result, there will be situations where some of the guidelines contained in the Guide to Food Safety are not applicable. These give readers information and tools to develop preventive food safety control systems (for example, Food Safety Enhancement Program (FSEP)Footnote 1, Quality Management Program (QMP), HACCP Generic Models, ISO standards). This chapter provides guidance on developing pre-requisite programs (that is, hygienic and operational conditions). They are essential to support the foundation of a preventive food safety control system as described in Chapter 2. These materials should also be suitable for manufacturing, distributing and handling food and should be maintained to prevent contamination.
They should be leak-proof and, where appropriate, covered, to prevent contamination of food. It should also be in sanitary condition and meet microbiological requirements as prescribed in applicable legislation. They should be designated to transport a specific commodity and be used for this purpose only.
This area should be separate from all food processing, storage, distribution and handling areas (for example, in a separate storage room), so that no possibility exists for cross-contamination of food, food contact surfaces or packaging materials.
This includes eating, using tobacco, chewing gum, or unhygienic practices such as spitting.
It should be either posted, or provided verbally or on a written form, to clearly indicate the operator's requirements. Such symptoms could include jaundice, diarrhea, vomiting, fever, sore throat with fever, visibly infected skin lesions (for example, boils, cuts), and discharges from the ears, eyes or nose.
This program should prevent the entry of pests and should detect and eliminate any pests which may gain entry. Pesticides must be used in accordance with the label instructions (available on the Pest Management Regulatory Agency's Pesticide Public Registry). They should also be applied so that the maximum residue limit specified in the Food and Drugs Act and Regulations is not exceeded (for example, the number of fumigation treatments per lot is limited).
It should be tested to verify the ability to rapidly identify, control and recall all the potentially affected products. These should identify the person or people responsible for receiving, evaluating, categorizing, investigating and addressing complaints. They should also assist the business in verifying that controls are in place and are being maintained.
This is in keeping with Codex's Recommended International Code of Practice - General Principles of Food Hygiene (for example, one year after the best before date of the product, or two years after production if there is no best before date).
It provides guidelines to assess food safety hazards and establish preventive control measures.
It is also flexible enough for operators to choose the most appropriate preventive food safety control programs for their operations, such as HACCP, FSEP, QMP, ISO and Good Importing Practices (GIP).
The effectiveness of the system will also depend on management and employees having the appropriate knowledge of food hygiene principles and practices, and the necessary skills to apply them. This could include people from shipping and receiving, operations, sanitation, quality assurance, maintenance and engineering.
This will help adequately identify and address potential hazards associated with the processing, storage, distribution and handling steps, as well as potential hazards affecting sensitive segments of the population. This will confirm that all steps have been included and that product and employee flows are accurate. Some micro-organisms are pathogenic and are able to cause foodborne illnesses (for example, Salmonella, Listeria monocytogenes, Bacillus cereus, E.
For example, allergens may be introduced either by presence in an ingredient or in a component of an ingredient (or through cross-contamination of either). Examples of parameters include measurements of temperature, time, moisture level, pH, water activity (Aw) and available chlorine. Validation involves obtaining evidence to ensure control measures are effective at all times. The monitoring should be frequent enough to detect a trend towards loss of control of a hazard. This task should be carried out by someone other than the person who is responsible for performing the monitoring and corrective actions. It functions to identify, evaluate, and control hazards that are significant for food safety. It is used to measure the apparent intensity of light hitting or passing through a surface. The term "operator" includes importers and domestic manufacturers, packers, distributors, retailers, food services and institutions.
Family friend and the service celebrant, Annette Georgiou stands beside her for encouragement. Yeah, we have some cases of rod-and-reel-caught tuna and salmon for the hard times ahead, yep, even some sardines and mackerel. Literally millions of pounds of edible fish go through a grinder and out into the water each year because they are not the species of fish the boat is catching (in season). I don’t get how people can be so evil, the NWO, Monsanto, I have decided they are of Satan because they cant be of the Lord.
The Guide to Food Safety is a voluntary tool that provides the Canadian food industry with generic guidance on how to design, develop and implement effective preventive food safety control systems. Users of the guide are encouraged to apply the guidelines to their operations, and adapt them as necessary to effectively identify and manage their food safety hazards. These are universal steps or procedures that control the conditions within a food operation. Whichever control program is implemented, it must result in safe food production, and final food products that meet the requirements of Canadian food legislation. This is to confirm that the control measures or preventive food safety control systems, when implemented as intended, are capable of controlling the hazard within the established limits and that this level of control can be achieved consistently. We just need to put the tranny in reverse & leave it there until we get to say… 1903 ? This will help to enhance food safety and prevent foodborne illness, foodborne injury and food spoilage.
Regardless of how this guide is used, Canadian food operators are responsible to ensure their products are in compliance with all applicable Canadian food legislation. Toxins produced by some micro-organisms cannot be inactivated by heat treatment (for example, Clostridium botulinum, Staphylococcus aureus); these can cause severe health consequences. It’s the way it used to taste 30-40 years ago when I was a kid and not like today where it smells like cat food. Since 5 yrs ago, the eastern half of the country has been inundated with so much water that our woods are dying, while in CA woods are dying from drought.
Nestles is recomended only for advanced surfers.Click the photo below to view Nestles video. Don’t blame the environmentalists for trying to save our ecosystems – we need our environment, without it we have no food!!!
P-Land is recomended for intermediate to advanced surfers.Click the photo below to view P-Lands album. Click the photo below to see The Points album.Fishing Panama, Surfer ParadiseFishing in the Gulf of Chiriqui region is regarded as a world class fishing destination.
There have been many write-ups in sport fishing magazines about the marlin, sailfish, Wahoo and tuna that have been caught in this area.We operate primarily as a surf camp. Fishing off the boats is offered at no charge as the boat captains drive around the surf breaks keeping an eye on the surfers. There is no charge for this type of fishing.We also offer an outer island trip, which requires a payment of $320 for the extra gas used by the panga boat. We should be able to get out to the Coiba Island and Hannibal Bank area where large marlin and tunas can be caught. It has been described as the perfect wave you draw on your notebook in high school that just keeps going and going. Virgin Islands, and Puerto Rico).I called the Delta customer service rep to ask if that was a typo (mistake) and she said no.
She answered Yes, that is correct.Heres a petition going around: Fight Airline Surfboard Charges Sick of paying airline surcharges for your board? The reason for the new price is because of the increase in fuel costs and other commodities that have steadily increased over the past two years. Improvements have been in the area of another honeymoon suit, new wood decking, new tiled floors, new boat, new motors, new rental surfboards, improved port facilities. However, if you would like to lock in the old rate from 2008, then you will need to make a reservation and pay the deposit by December 31st, 2008. Ive only been here a few days, but have added the best photos that Ive taken yet to my portfolio. And, yeah, I caught my fair share of these bombs check my personal photo section to see for yourself!
Im in the process of adding photos with a slow, third world internet connection, so be patient theyre on their way.This place is so beautiful, and the place Im staying is something else.
These offshore breaks are heavy-duty, deep water reefs with some areas of dry-reef that need to be carefully negotiated.
The vibe is so cool, and everyone is surfed out and in a good mood all day.Check the photos and book your tickets.
He escapes the cold of Washington State to visit us in the warm waters of Panama during February and March.
It has taken a little time to get from physically being at home to mentally being back as well. My heart is always surfing around the world even if responsibility is trying to get in the way.
I will get some things done on the farm and then it will be back to the beach in Oregon.The attached picture was taken at Leftovers on the island of Outer Silva about 10 kilometers from Morro Negrito Surf Camp. There are 4 breaks on the island and various snorkeling opportunities for the non-surfers or people who need a break. I mention this as on the 3rd day I was there, the waves were breaking in the 10 plus range with at least a 6 throw to the lip.
It pitched me over the falls backwards and held me down for a long time in a lot of bubbles. I did not hit anything, although when I saw the magnificent Shuler epoxy surfboard that Lanny made for me to surf in Panama, was in 2 pieces. This meant that I was going to have some short-board experience for the remainder of the stay. I gave it a try and had my board leash come off my ankle and had to swim into the rocky shore. This picture was taken 2 weeks ago, was voted the wave of the day and is a true Monday Morning Wave.The guests, cooks and staff made this a time to remember, always.
I wish this experience to all of you and thank everyone who made this happen.Have a great day,BobP. As a side note, I was able to come back 1st class on both flights from Panama City, Panama to Seattle, Washington, USA. As good as the airline was the cooks at camp did it better job and their meals tasted superior. Panamanians have a strong sense of pride for their provinces, and the Foundation thought this would be an opportunity for the children to see some important parts of Chiriqui.
Led by camp manager, Jeff Healion, ten children and nine parents enjoyed a two day excursion of learning, fun, and exploration set to the theme of Getting to Know my Province.A Traveling by boat and bus, the trip included visits to the mountain town of Boquete and the provincial capital, David. The first stop was Paradise Gardens, an animal sanctuary and refuge in the cool highlands of Boquete, a thriving hub of coffee production and nationally famous for its coffee and flower fair. Here, we enjoyed interactive tours of monkeys, exotic birds, endangered mammals, and an enclosed butterfly park.
Most all the animals at Paradise Gardens have been rescued and are awaiting release back into the jungle.A After a picnic lunch in Boquetes main plaza, it was down to the warmer climes of David, Panamas thriving western hub of agriculture, business, and tourism. The group visited Culturama, a historical and cultural society located in one of the oldest buildings in Chiriqui.
We learned about local history and were treated to entertaining stories by one of the areas best storytellers.A What is a field trip without a little down time, so we headed over to the theater and caught the new Disney holiday movie Enchanted followed by a stop at MacDonalds.
After dinner we went to see Davids new million-dollar plaza, probably the nicest plaza in Panama, if not Central America. Just by luck, a local philanthropic organization was presenting a Christmas performance of dance, music, and holiday dramas in the parks amphitheater. It was a lovely tropical evening and we enjoyed the festivities besides being tired from a day of busy events.
Finally, we made it to a comfortable nights sleep at Hotel Toledo.A Day two began with a fun breakfast at a popular downtown cafeteria where we were treated to a private reception room. From the restaurant we walked to the Sevillana Bakery where we enjoyed a full tour of the bakerys back kitchens. In Panama, as in much of Latin America, the bakery still plays a major role in peoples daily lives.
At Sevillan, fresh bread slides out of the ovens nearly all day.A A short walk from the bakery we stopped at citys main fire station. Here we had a full tour of the facilities and then were treated to a simulated emergency call. We watched the firemen slide down the poles, put their suits on, and then leave the firehouse.
After some fun pictures with the firehouse staff, we were on our way to our final destination.A Davids International Airport is the second largest in Panama and Aeroperlas, the regional carrier, had invited us to board one of their planes as it was being prepared for a flight. Probably not something we could have done in many countries, we all boarded the plane, visited the cockpit, and then relaxed in the cabin seats while the flight attendants answered questions from the children. Wow, what a thrill for the children.A With just a few hours left before we needed to begin our journey back to camp, we spent a few hours looking around the busy commercial district of David, bustling with holiday activity. In Latin America, so much of the activity begins out in front of the stores so just walking around the streets is fascinating.A It is hard to imagine how our trip could have been more fun, rewarding, or educational.
Sure we arrived back at the island tired, but the children were still buzzing with excitement from the events and what they had experienced. If you could have seen the smiles and eyes during the two days, you would all know how rewarding it is to share with those that are less fortunate. During the holiday time, it was especially rewarding for us to share a magical treat with the children from our island. The old price has been $600 per week and the new price will be $650.The reason for the new price is because of the increase in fuel costs and other commodities that have steadily increased over the past two years. Improvements have been in the area of another honeymoon suit, new wood decking, new tiled floors, new boat, new motors, new rental surfboards, improved port facilities.However, if you would like to lock in the old rate from 2007, then you will need to make a reservation and pay the deposit by December 31st, 2007.
The 25 ft deep V hull boat can smoothly cut through big swells and is equipped with new twin 115 hp 4 stroke motors, live bait well, GPS fish finder and an onboard stereo system. The Gulf of Chiriqui is located south of David and covers an area of 14,740 hectares plus a great number of Islands and Islets.
Among them you can find Isla Coiba, Isla Cebaco, Isla Montuosa, Boca Brava, Jicaron and Isla Secas with some of the best big game sport fishing, surfing and sport-diving in Central America.
Hannibal Bank and Coiba Island are both well known sport-diving and salt water sport fishing destinations Panama Central America. This creates currents that are convenient when going on an offshore fishing salt water fishing trip. The Coiba Island is now a patrolled national park and protected from commercial fishing within its boundaries.
The island was first ruled by Coiba Indians and later ruled by Vasco Nues de Balboa who at some point was defeated by pirates. Besides from sport fishing, here you will find great opportunities for adventure travel or eco tourism. You will find a great variety of monkeys, iguanas, crocodile, snakes and over 133 different species of birds for those birdwatchers. Cebaco Island is located between Santa Catalina and Mariato West Coast of the Peninsula de Azuero.
This island is home to some of the most beautiful beaches with crystal clear water and scenery for sport-diving, snorkeling or guided fishing trips. The Cebaco Bay is located south of the island and it is excellent for big game fishing or angling, sport diving and surfing.
Its reefs are home of Cubera Snapper, Roosterfish, Dorado, Monster Yellowfin Tuna (100 + pounds) and a variety of billfish such as sail fish Montousa Island is 10 miles off Hannibal Bank and it is also a great sport-diving spot in clear waters of Panamas Pacific Ocean. The bottom floor also rises dramatically from approximate depths of 10,000 ft making it great for deep sea fishing in Panama. Moreover, this island is a boutique resort we operate with which was designed for those who want private, pristine surroundings with excellent service.
With a theme of Hacia el Futuro, or Towards the Future, the trip was for many of the participants their first travel outside the province and their first visit to the capital of Panama City. Over a period of two days, the group of students and parents, led by Morro Negrito Surfguide Jeff Healion, traveled to the Miraflores Locks of the Panama Canal, the ruins of the first settlement of Panama, the Presidential Palace which included a surprise meeting with President Martin Torrijos, and the new continent-spanning Centenario Bridge. Along the way, the group enjoyed some out-of-the-ordinary treats of pizza, ice cream, and holiday shopping at the new Albrook Mall at the site of the former US Albrook Air Base.The design of the trip was to bring the students in contact with the past, the present, and the future of their country through the ruins, the Canal, and the government buildings. At the Canal, the group was treated to a private presentation of the Panama Canal movie and then witnessed two giant Panamax ships passing through the locks.
Nothing could have been more surprising though than when Panamas President pulled up just as the group was visiting his palace. As he left for his office, he commanded his staff to give the group a special tour inside the palace.Healion reported the smiles, excitement and gratitude we saw during the trip were heartwarming reasons why we know the Foundation can do good work. If a student wishes to continue, the family must send the child to the high school on the mainland.
For most families, the cost of transportation, food, housing, and school supplies is a great burden and many are unable to send their children, especially those with several children.The educational assistance program will provide families with the funds necessary for supporting their children in higher education. In 2007, another two will be eligible to continue at high school if their families so decide. With the new program we hope that money will no longer be a factor whether families send their children.The surf camp enjoys close contact with all the families that will be involved in the program and will be able to monitor the progress of the students.
We have seen many of these children grow up and it is especially rewarding to know they will have new choices and opportunities for their futures.
We know their ties to the island will always be strong but we also hope that by continuing their education their new paths will show them what a truly special place their home is. September 2006, a one thousand watt wind turbine was installed that has been doing an excellent job of supplementing the solar system with wind generated power. Previously, the solar batteries would automatically disconnect themselves due to low voltage at about midnight. Hopefully, we can help inspire the camp visitors that come to surf camp to perhaps consider installing their own clean energy systems, wherever they may come from. There are a number of artesian springs pumping a large amount of water out of the ground, so much that it has created several water falls on the island, explains Steve.



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