It was determined that consuming enough amount of fibrous foods cause health benefits and prevent several diseases.

According to American Dietetic Association’s report, fibrous foods include carbohydrates which can’t be digested in intestine and can’t be absorbed.  These prevent our body against several diseases.

Why fibrous foods are so important in our diet? Here the reasons are;

• Enough fibrous food intake prevents health disease. Studies showed that 12-33 mg daily fiber intake decrease blood pressure, cure cholesterol level, decrease inflammatory related to cardiovascular disease. Another study showed that each 10 g fiber decreases hearth attack deaths by 27%.
• Re soluble fiber decrease cholesterol level in blood.  Foods which include re-soluble fiber are apple, barley, oat, bean and other legumes, fruits and vegetables. Other sources are, guar gum, xanthan gum, beet fibrous, pyrethrum and pectin.
• Insoluble fiber strengthen stomach and intestine muscles. The sources of insoluble fiber are wheat bread, brown rice and other seeds. Some foods include natural aperient. These are; honey, zucchini, rhubarb, fig, prune, raspberry, strawberry and stewed apple.
• Fibrous food help control the diabetes. Diet which is rich in fibrous foods cause blood sugar increase slowly.
• Natural fibers ferment in intestine and help absorbing important minerals such as calsium.
• Fibrous foods are filling because people body can’t take energy and chalori form fibrious foods. They include less chalori.

Some Genetically Modified Foods (GMOs) include Bt genes obtained from Bacillus thuringiensis which is soil bacterium. Bt gene make foods resistant to insects.

B. thuringiensis itself has been used as an insecticide for many years and it is preferred to decrease toxic chemical usage to in USA and Europe. But nowadays, transgenic Bt corn, cotton potato, tomato and rice are grown instead of Bt sprey usage. The most common grown one is Bt cotton.

Although it seems that Bt products are beneficial due to decreasing of chemical pesticide usage, they have serious harmful effects. Bt product may make insects resistant to Bt endotoxin. This will leave people, who deal with organic agriculture, in difficult situation. They will may have difficulties to find natural alternative methods. Researches from North Carolina University determined Bt resistant gene in hawk-moth which eat corn.

Spray Bt breaks down in soil, and it can be removed from products by washing. But it is impossible to remove Bt toxin from Bt products. So Bt toxin resume its effect until the product is consumed. The long-term effects of the Bt include products aren’t known.

It was found that village who live near corn farm in Philippines have respiratory, digestive system and skin problems. This problems especially occurs during pollen spread term. It has also found that Bt has adjuvant effect.

Studies on mouses showed that Bt toxin causes structural changes of intestine. Animal researches also showed that Bt toxin is active in mammals, it doesn’t breakdown during digestion, it can adhere intestine and it threaten the human health.

On the other hand, Environment Protection Administration (EPA) determined that Bt toxin is digested in stomach. But the tests we carried out in laboratory condition and the results are not accurate.

Personnel and Personnel Hygiene

SOP1: Employee health and personnel hygiene
SOP2: Hand wash
SOP3: Glove and equipment usage
SOP4: Sensate test methods
SOP5: Employees’ cafeteria
SOP6: Breaks
SOP7: Contact with blood and body deflection

Facility and Equipments

SOP8: Hygiene and sanitation of the equipments
SOP9: Washing machines-High temperature

• SOP9a: Washing machines 1: Temperature monitoring form
• SOP9b: Washing machines 2: Temperature monitoring form

SOP10: Washing machines –Chemical sanitation

• SOP10a Washing machines chemical monitoring form

SOP11: Hand wash

• SOP11a: Hand wash monitoring form

SOP12: Icebox usage
SOP13: Pest control
SOP14: Calibration of thermometer

• SOP14a: Thermometer calibration methods

SOP15: Usage of thermometer
SOP16: maintenance and repair of equipment.

Work-Flow of Foods

SOP17: Purchasing
SOP18: Receiving

• SOP18a: Receiving temperature

SOP19: Storage

• SOP19a: store temperature records of frozen foods
• SOP19b: Fridge temperature records
• SOP19c: Cold store temperature records

SOP20: Thawing of frozen foods
SOP21: Preparing of cold consumed foods
SOP22: Cooked foods
SOP23: Remaining temperature of foods before service. (In restaurants)
SOP24: Cooling of foods

• SOP24a: Cooling temperature

SOP25: Reheating of foods (remainders)

• SOP25a: Reheating temperatures

SOP26: Serving temperatures
SOP27: Transporting foods from kitchen to dining hall
SOP28: Food service

Consumer Communication

SOP29: Answering complaints related to foodborne diseases

• SOP29a: Foodborne disease event record form

SOP30: Expert responsible of physical contamination
SOP31: Visitors entrance
SOP32: Food safety in emergency case

Orientation Training of Employee

SOP33: New employee orientation

• SOP33a: New employee orientation and food safety control list

Food Safety and HACCP Training and Monitoring

SOP34: Food safety and HACCP training programme

• SOP34a: Annual training calender form
• SOP34b: Employee training plan
• SOP34c: Personnel task list

SOP35: Internal audit for constant quality development
SOP36: Food safety and HACCP affirmation programme
SOP37: Record and documentation