Feb 2008 | Page - 3
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FOR OFFICERS  
VALUE ADDED COURSES
Feb 08
BTM
4-8,11-15,18-22 &25-29
BTM REFRESHER
11-12 & 25-26
PSC/OM
4-5,11-12,18-19,25-26
LCHS –Ops Lvl
4-6
LCHS-Mngt Lvl
18-22
ERS OPS LVL
12-14
ATCO
4-6
ELECTRICAL PRACTICES
5-8 & 19-22
AUTOMATION
11-12 & 26-27
FRAMO
4-6,11-13 & 25-27
ESMISM
5,12,15,19 &26
OILFAM
25-29
GASCO
11-22
MEMS
18-19 & 25-26
COC
6-8 &18-20
TPSH
5-7 & 25-27
BULK CARRIER PRACTICE
4, 11 & 25
INTERNAL AUDITOR COURSE
13-14 &25-26
FOR CREW
VALUE ADDED COURSES
Feb 08
ISTR
4-8,11-15,18-22 &25-29
OILFAM
25-29
TEAMWORK
4,18 ,25
BASIC FRAMO FOR FITTERS
15 ,22 & 28
Please Note: Computer Based Training (CBT) is carried out everyday.
Tentative course schedule for the month of Feb 2008. May subject to changes. Please contact SIMS Mumbai for confirmation.

The month of January was pretty smooth sailing and if January indicates what’s in store for the rest of the year, we should cruise along for the rest of the year!
Annual dinner and entertainment with the family and friends set the ball rolling for the good time and we realized every annual dinner our guest list has increased by manifold.
Indeed the ESM family has expanded not merely by new employees but through the arrival of new babies into their families! In fact, statistically speaking we have over 30 percent of growth in terms of the children borne to our families in our Singapore office during the last nine years of our existence.
This indeed adds to our responsibility as an organization and the growth that we must focus on for the future. It is our sincere desire and endeavour that as we steer ourselves in the path of growth and prosperity for all of us, the corner stone of the organization must remain strongly ensconced in the values of humanity and strong ethical and moral fibres.
Let the light of our success glow on our surrounding and environment than dazzle the onlookers. Let there be a purpose in our growth and each one of us involved in building ESM as well as SIMS be proud of our contribution to a bigger and greater cause beyond our individual small world of profit and loss. Let our families and friends be equally proud of what we have achieved and intend to in the years to come.


    Safe Enough To Eat?  

With the recent news about produce contamination in the United States and the Far East, now is the perfect time to think about food safety. By following some basic precautions we can make sure we avoid getting sick from the food we eat.

Five A Day
While we should be super cautious about the proper handling of meat and fowl, don’t let your guard down when it comes to preparing any type of produce. As a basic rule: Wash everything, even if it’s packaged and claims to be pre-washed.

What’s The Temperature?
Make sure the meat and poultry are cooked to the correct internal temperature. Here are some easy-to-follow guidelines obtained from www.culinarycafe.com

Internal Meat Roasting Temperatures
 
Rare
Medium
Well
Beef
130 degrees F / 54 degrees C
160 degrees F / 71 degrees C
175 degrees F / 79 degrees C
Veal
Not advised
145 degrees F / 63 degrees C
160 degrees F / 71 degrees C
Pork
Not advised
150 degrees F / 66 degrees C
160 degrees F / 71 degrees C
Lamb
140 degrees F / 60 degrees C
145 degrees F / 63 degrees C
165 degrees F / 74 degrees C
*Poultry should only be cooked at Medium
(165-170 degrees F/74-77 degrees C)

No Taste Testing
Eggs can be another source of nasty bacteria, especially salmonella. Ensure eggs are slightly heated to kill any bacteria that’s lurking. And if a recipe calls for raw eggs, no matter how tempting the batter looks resist the urge to sample the mixture. If you get sick you won’t enjoy the final product!

Rinse And Wash Isn’t Just For Produce
Rinse food tins and cans before opening them. Some stores spray their shelves to keep bugs at bay and even at home, little critters can visit during the night. Hence always give cans and tins a good wash before opening them.

Wash Those Hands
Wash your hands before you begin preparing any meal, even if it’s just a sandwich. And encourage others to wash their hands too before they eat.

Respect Those Dates
Make sure you give the fridge and freezer a spring-cleaning about every other month. If something’s been in there for a while, use it up by putting it on the week’s menu. The sell-by dates on items aren’t there just for show. And if in doubt it’s better to throw it away. As the saying goes, it’s better to be safe than sorry.

 
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