Why it matters whether your Windows is 32-bit or 64-bit

How can the OS version on your computer be checked?

By right clicking the start button on Windows 10 and selecting “SYSTEM” it shows the OS version whether it is 32-bit or 64-bit. In windows 7 & 8 (&10) just click “SYSYEM” on the Control Panel to know the OS Version. In addition to it, it also displays whether you're using a 64-bit processor, which is required to run 64-bit Windows.

How does it matter, which OS is being used?

the 32-bit version can only address a bit less than 4GB of memory in total, for the entire system, this includes the memory in the video card. For Windows it’s usually about 3.5GB total.

“The 64-bit version of Windows handles large amounts of random access memory (RAM) more effectively than a 32-bit system.”

 this is one reason alone why most people choose one over the other.

Though there are other differences, the ability to address certain amounts of RAM is the main concern for most users.

Conducting Effective Reference Check

Why to conduct Reference check for a future employee

Conducting reference check can be one of the most important steps in the selection process, as past performance is often considered as the best indicator of future performance and also allows to determine whether the applicant can be considered for the role. It also ensures that the most qualified person for the required position is found.

By conducting reference checks, costs associated with failed probation periods and poor performance can be avoided.

Why JIC Performs Reference Checks?

These checks help us to confirm the information provided in the candidate's application form and resume is correct. We will also gain greater insights into the candidate's skills, knowledge and abilities from someone who has actually observed the candidate perform.  

It is important that during the interview process, we obtain consent from the applicant to contact their references and ask employment-related questions.

It is good practice to speak to two or three work-related references. If the candidates’ current employer do not know they are seeking work elsewhere, then go to the previous employers.

How to conduct Reference Checks:

·        Identify yourself, your title, organization name and explain the receiver you are calling/mailing about a reference for a candidate you are considering.

·         Make sure they understand that you have the consent from the applicant and that all responses will remain confidential.

·         It is important to give a brief description of the role you are considering the applicant for, so that they can comment in context.

System Restore Point Windows 10

The system restore points on windows 10 allows to create points which can be rolled back when the computer doesn’t work properly. They are generally created when an app is about to be installed and expected to cause issues or when new drivers are installed.

Enable System Restore Point in Windows 10

It is very easy to enable system restore point:

Enabling the system restore point is as easy as going into settings and turning on an option.

1. On the Start menu search for “Create a restore point.” and click on it. The system restore point settings is opened and the restore points for the computer is opened.

2. When the dialog box opens, make sure you are inside the “System Protection” tab.

In the “Protection Settings” section, you will be able to see whether the system restore point is enabled for your system disk or not. If it shows “Off,” click on the “Configure…” button to modify the option.

3. Click on the “Turn on system protection” option on the screen to enable the system restore points for the computer. Then, click on “Apply” button and then on “OK” to save the settings.

The system restore point has been successfully enabled on your Windows 10 computer.

 

SUPPLIER SELECTION CRITERIA

 Identifying a Supplier:

It is important to identify suppliers and compare their capabilities and prices.

Required specifications like the quality of the product, packaging, price of the product, and quantity, etc.

There should be open and transparent communication between the suppliers and the organization.    

                            

The important factor in selecting the right supplier is the value.

Certain other criteria to select the suppliers are:

·         Customer service

·         Delivery commitments

·         Reliability

·         Responsiveness

·         Resource saving

·         Contingency planning

Measuring Supply Performance:

Before selecting the supplier, audit of their site or warehouse of the supplier should be conducted to ensure the warehouse is maintained up to the standard requirements and confirm they produce quality products and their compliance towards the safety standards. Also this audit will be beneficial to understand the strengths and weakness of the suppliers.

Parameters to be adhered by the suppliers are:

Shelf life of the products should be below the limits like

• minimum 6 months expiry of Dry and frozen products and
• fresh products should have minimum 3 days expiry.

Delivery vehicle should be clean and temperature controlled depending on the type of food items being delivered.

Dry products – (+18*C to +22*C)

Frozen products – (-18*C to -22*C)

Fresh/ Chilled products – (0*C to +5*C)

Storage of the ware house to be of industrial specification and adhering to legal requirements.

Even after the supplier has been selected and approved, periodical audits to assess each supplier’s performance should be conducted.

Achieve Certification:

Certification to be obtained for the successful performance of their supplies. This should also include the legal certificates for complying the legal laws which would help the better transactions of supplies. This proves that the supplier is certified and the goods supplied are of the required standards.

Developing Partnership

With stronger relationships the supplier anticipates the organizational requirements and the standards to be maintained which will curtail the delays in the service, quality issues, etc. This type of partnership allows for an increased understanding and mutual benefits for both parties

FIRE SAFETY PRECAUTIONS AND PREVENTION

Survival should be your top priority if you get caught in the fire.

Follow these simple steps to save from fire

• Don’t panic and be calm
• Alert everyone about the fire and get them out. 
• To escape through smoke, stay as low as you can, face down and crawl on your hands and knees.
• Know your emergency exits and assemble at assembly area.
• When escaping, always use the stairs and head to ground level. If there is smoke in the stairwell, avoid using it and choose another route.
   
• ·         Call the emergency help if you are stuck in the fire.

Below are the preventive measures that need to be taken to be safe from fire accident

• Switch off all electrical outlets when not in use.  
• Shut down your computer and turn off the power switch and the lights when leaving the office for the day. 
• Install smoke detectors to alert the presence of smoke. 
• Never store flammable materials near heat sources. 
• Replace broken wires and place the exposed wiring properly. 
• Keep fire extinguisher in case of emergency. 

SAFE LIFTING AND HANDLING TECHNIQUES

     

At JIC, we follow proper methods of lifting and handling to protect against injuries arise while lifting weights. Proper weight lifting makes work easier.

       Below are the basic steps for lifting and handling weight safely:

·            Check the overall conditions of the weight.

·            If the load appears to be too heavy, don’t attempt to life the weight all by yourself.  

·            If you maintain enough space between objects, it ensures that there won’t be a trip over an obstacle and there would be enough space for moving the objects.  

·            Make sure your balance is good. Feet should be positioned evenly (shoulder width apart), with one foot beside the other and the other foot behind the object that is to be lifted.

·            Bend (the knees; don’t stop). Keep the back straight, but not vertical.

·            Grip the load firmly with both hands.

·            Use your body weight to start the load moving, and then lift by pushing up with the legs.  

·            Keep the arms and elbows close to the body while lifting.

·            Carry the load close to the body. Don’t twist your body while carrying the load. To change direction, shift your foot position and turn your whole body.

·            To lower the object, bend the knees. 

·            To deposit the load on a bench or shelf, place it on the edge and push it into position.

·            Make sure your hands and feet are clear when placing the load.

Dry Goods Storage Area

In any food industry there will be a separate storage area for the dry food products. These dry stores have certain criteria or storage specifications to be followed to have a better dry storage areas and to keep the food safe from contamination.

                                                                                                                                      

Storage specification:

·         Dry Storage area should be temperature controlled between 18*C to 22*C.

·         FIFO/ FEFO to be followed.

·         Maintain cleanliness and hygienic.

·         All the food products to be stored 6 inch away from the wall and the floor.

·         Regular pest control activities to be done and pest traps to be installed.

·         The storage rooms should be well ventilated, properly closed and the facility to be maintained such that there are no cracks or holes for the pests.

Food Rotation (FIFO/ FEFO)

Any food products that are stored inside the dry stores should be date labelled to identify which material comes first into the stores. This helps to ensure the first in products goes first to the production (First out from the stores). This is called FIFO (First in First Out).  Ensure the proper rotation of food items stored in the dry stores which helps from food items getting contaminated.

FEFO – First Expiry First Out which means there should be a check in the expiry dates of the food products stored in the storage rooms. Whichever product expires first should go out of the stores first. This would help to avoid the use of expired products or wastage of the stored items due to negligence.

Temperature of the stores

Maintaining the temperature of the stores is very important. Usually the dry stores temperature should be between 18*C to 22*C which is cool and dry. This temperature will help to maintain the moisture of the room. Keep the storerooms well ventilated. The storage area should be designed in such a way that the area must be able to be cleaned effectively and easily.

Every periodic intervals pest control activities to be done, pest traps to be placed and the facility to be maintained clean.

The food products should be stored six inch away from the wall and the floor to facilitate better cleaning and pest control activities. Each area to be labelled separately to keep products separate for easy identification and to avoid mix up of the different food products at different places.

Set separate area for the storage of allergen products. And the products that are damaged, torn, defective products should be placed in an isolated area with separate label.

Always ensure the storage rooms are away from garbage area and the rooms are closed to avoid pest infestation. Whenever the goods come to the stores debox it and then store to avoid any pest infestation.

Success Story of our Sareeyah Development Program

Purna Bahadur’s passion and his journey towards Excellence made him a Star that shines brightly. He completed the 6 months rigorous Sareeyah Development Program and evolved from cleaner to a Trainee Store Keeper from Cleaner.

He is an inspiration to all who believe perseverance and hard work is the source of Success. 

Food labeling

Food labeling is an important tool to communicate the details of the products.

These tips should be considered while labeling the food products, raw and packaging material etc.,

·         Food /Dish Name

·         Legibility requirements

·         Food recall information;

·         Date marking;

·         Nutrition labeling

·         Percentage labeling;

·         Intended use

·         Country of origin

                                                 

·         Food /Dish Name

A name or description of the food that clearly states the true nature of the food, should be displayed on the label.

·         Legibility requirements

Labels must be clear, readable and understandable.

·         Food recall information

In the event of a food recall labels must have the name and business address, so that the lot and batch number of the food can easily be traced out

·         Date marking

The manufacturing and expiry date of the packaged food should be mentioned on the label.

·         Nutrition labeling

Nutritional values and information of the product should be displayed on the label in a particular format, where in it provides details like energy, proteins, fats, carbohydrates, etc., 

·         Percentage labeling

Packaged foods should contain labels that show the percentages of the main or key ingredients of the food product

·         Intended Use

Depending on the nature of the product, the storage and usage directions should be mentioned on the label.

·         Country of origin

The country of origin of the food produced should also be mentioned on the label.