59SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,John Pembroke Since joining CUES in March 2013, John Pembroke has played a leadership role in developing and launching a new direction in CUES’ strategy, branding and culture. Under his guidance, CUES … Web: www.cues.org Details Fitness trackers like Fitbit are all the rage. They make it easy for people to keep tabs on what they’re doing to stay healthy by collecting data on exercise, sleep and other factors—and then providing reward badges for certain accomplishments.I’m really excited about the new CUES Learning Tracker, which does the same thing for learning. While not worn on the wrist, this system makes it easy for CUES members to track all aspects of their learning, no matter when or how they do it.For example, the system will automatically track learning done while a member is logged in on cues.org or using the new myCUES app to access personalized content on their iPad or iPhone. As members complete specific learning plans, they’ll be rewarded with accomplishment badges.But CUES Learning Tracker doesn’t just track CUES offerings. With the system’s “bookmarklet” feature, CUES members can tag any online article they read and log videos watched on YouTube or Vimeo; they can also use the tool to track progress on re-certifications.CUES Learning Tracker allows human resources managers and CEOs to watch their teams’ learning grow. A dashboard accessible through CUES’ website will enable them to see what topics are of most interest and where gaps in learning exist. Directors’ learning can be similarly gauged. The data from CUES Learning Tracker can also be used to show regulators how learning is actively being pursued by members of a credit union’s team.Lucy Dinwiddie, global learning and executive development leader for General Electric, is credited with saying, “In the agricultural era, schools mirrored a garden. In the industrial age, classes mirrored the factory, with an assembly line of learners. In the digital era, how will learning look?”Based on extensive feedback from our members and a careful study of the marketplace, CUES thinks learning in our digital era will be highly personalized and often self-directed. Learning will take place at a wide variety of places, over every imaginable channel, with learners just as likely to find answers to their questions via Google as in a formal class. CUES Learning Tracker will help learners and those who manage them get a handle on what’s really going on with both formal and informal learning. We look forward to your feedback.
Apr 5, 2006 (CIDRAP News) – Cooking poultry to a temperature of 165°F will ensure it is safe to eat, though higher heat may be desirable for the sake of taste or appearance, the US Department of Agriculture (USDA) announced today.Current federal recommendations list various safe cooking temperatures for poultry, including 180°F for whole chickens and 170°F for breasts. The USDA said it wants to clarify that the key temperature for safety is 165°F. The guideline is based on advice from the USDA’s National Advisory Committee on Microbiological Criteria for Foods (NACMCF).”The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed,” USDA Under Secretary for Food Safety Dr. Richard Raymond said in a news release.”The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health,” Raymond said.Heating to 165°F destroys Salmonella, “the most heat resistant pathogen of public health concern in raw poultry,” states an NACMCF report issued in March. The temperature is also lethal for Campylobacter bacteria and avian influenza viruses, the USDA said.But the USDA announcement says that consumers, “for reasons of personal preference, may chose to cook poultry to higher temperatures.”The committee report explains, “Guidance to the consumer should indicate that higher final temperatures may be needed for consumer acceptability and palatability (e.g., 170°F for whole muscle breast meat, 180°F for whole muscle thigh meat in order to remove the pink appearance and rubbery texture).”The temperature guideline is one of several recommendations the advisory committee made about safe cooking of poultry products. The USDA asked for advice after several people in Minnesota and Michigan contracted Salmonella infections last year from eating chicken products that appeared to be cooked but were not. The products were chicken breasts covered with browned breading.Among its other recommendations, the advisory committee said:Consumer guidelines should explain that longer cooking is needed if a product is frozen at the beginning of cooking.Consumers should be told that microwave cooking of raw, frozen poultry products is not advisable unless the package gives detailed instructions for determining if the product has reached the recommended temperature.Guidelines should address how to measure product temperature accurately and how to determine if a thermometer is “out of calibration.”Product labels should make clear whether the product is “ready to eat” or not.When a product containing raw poultry appears to be cooked, the label should make clear that it contains raw poultry and requires thorough cooking.See also:NACMCF draft reporthttp://www.fsis.usda.gov/shared/PDF/NACMCF_Report_Safe_Cooking_Poultry_032406.pdfCooking temperatures chart on federal “foodsafety.gov” sitehttp://foodsafety.gov/keep/charts/mintemp.htmlApr 22, 2005, CIDRAP News story “Salmonella cases linked to frozen chicken entrees” read more
Greek shipowner Performance Shipping has signed a memorandum of agreement (MOA) to dispose of Rotterdam, a 2008-built Post-Panamax containership.The 6,494 TEU vessel would be sold to an unaffiliated third party for USD 18.5 million before commissions.Although Performance Shipping has not disclosed the buyer of the ship, VesselsValue’s data shows that the company in question is Greece-based Chartworld Shipping.The Marshall Islands-flagged boxship is scheduled to be delivered to its new owner by May 15, 2020.“The sale of one of the two remaining containerships in our fleet will increase our cash position to around USD 46 million,” Andreas Michalopoulos, the company’s Deputy Chief Executive Officer, Chief Financial Officer and Treasurer, commented.“This cash amount, together with the low leveraged assets, provides a total valuation well in excess of our current stock market capitalization. We are confident that this discrepancy will soon be either greatly reduced or disappear entirely as we steadily increase our presence in the Aframax tanker market.”Upon completion of the aforementioned sale, Performance Shipping’s fleet will consist of one Panamax container vessel and two Aframax tankers. The company also expects to take delivery of one Aframax tanker by the end of January 2020. read more