Hygiene In A Chocolate Factory In The Middle East

Chocolate was previously considered a “delectable symbol of luxury, wealth, and power” (Klein) in the 1500s. Using modern technology, it is now easily produced. While

Whether a light bulb needs to be changed, a critical audio or visual component shorts out, or the HVAC (heating, ventilation, and air-conditioning) system goes out, proper maintenance could be the factor that saves or destroys an event before it even begins. Proper maintenance can not only save the organization from unscheduled downtime but it can also prevent unwarranted cost. For example: if a vehicle doesn’t have its oil regularly serviced, it could cause the vehicles engine to fail possibly causing thousands of dollars of damage. The same thing can be said when it comes to a facility and its maintenance.

The premium chocolate industry is a large market in the United States and continues to grow around 10% annually. It is also populated with very strong

* Ensure that the environment is safe, secure with high quality of hygiene practices for staff, children and their families and any member of the public while using the premises.

While Europe and the United States account for most chocolate consumption, the confection is growing in popularity in Asia and market forecasts are optimistic about the prospects in China and India (Nieburg, 2013, para 9). According to the CNN Freedom Project, the chocolate industry rakes in $83 billion a year, surpassing the Gross Domestic Product of over a hundred nations (“Who consumes the most chocolate,” 2012, para 3).

• Provide and maintain a safe working environment by the use of safe systems of work

We all encounter chocolate in our daily life, and whether we want to admit it or not, chocolate has been a major part of history, and it is still seen today.

* Equipment, material and the environment are checked and any hazards are identified and removed

Making sure that the fire exits are kept clear and fire prevention equipment is kept maintained.

*check that the right work equipment is provided and is properly used and regularly maintained

Identify hazards, assess risks and risk control measures. Any kind of business you are, there is always the possibility of an accident or damage to someone's health. All work exposes people to hazards. Loads which have to be manually handled; dangerous machinery; toxic substances; electricity; working with display screen equipment or even psychological hazards such as stress. The reason there’s not even more accidents and diseases caused in the work place is because systems of prevention which are in place which have been built up over generations. Most accidents happen because they have not been prevented. Essentially you have to ensure absence of risk to safety and health of employees and others 'so far as is reasonably practicable'.

There are many procedures, but the last procedure that I am going to look at is Gas Leak. There are many ways or things that are needed to be taken under consideration in order to maintain a healthy, safe and secure environment. As in the event of gas leak or the suspected gas leak, all the staff must extinguish all naked flames and do not switch ON or OFF any electrical appliances including lights. Do not operate any electrical switches, either "ON" or

Facilities – we check the facilities every day for any hazards or dangers such as wet floors/hall way and any hazards that could cause accidents such as tripping over objects or slipping on wet floors. We must make sure all exits are clear and accessible in case of a fire alarm or emergencies. We check the indoor/outdoor environment

Moreover, consumers and employees are also demanding chocolate companies to follow good corporate social responsibility practices in addressing the environmental concerns in terms of how to design its packaging, procurement and operational decisions. Human rights concerns are also high in terms of consumer expectations of chocolate companies with respect of forced child labour in West Africa. All of these driving forces - societal concerns, attitudes and change in lifestyles, are strong enough to shape up the competition and impose the constraint on chocolate industry profitability and competitive survival.

From the standpoint of the original Hershey milk chocolate bar, Milton Hershey is the original creator of developing an efficient chocolate manufacturing process during the late 1800s. Milton Hershey developed a method to produce chocolate that tasted delicious, could be created in bulk, and sold to consumers at competitively affordable price. This process begins with obtaining ingredients used to create a chocolate base. Though Hershey’s main factory is in Pennsylvania, the cacao bean is the main ingredient used that needs to be imported outside of the United States. The cacao beans from cacao trees only thrive in tropical climates. These trees grow in tropical rain forests of Brazil and Indonesia. Once the trees produce a significant amount of cacao beans, Hershey hires farmers to pick the cacao beans off of trees. When