Fairy


When I was quite young, in grade school, homosexuality was invisible and mute and shrouded in a cloak of secrecy. Most children my age understood it not at all. Only very rarely, would an adult refer to a putative "not-quite-right" character as a “Fairy.” In my mind at the time, fairies frolicked with the brownies and the leprechauns through verdant forests and meadows.

Later, when I attended middle school, at which time sexual awareness became manifest, homosexuals were heartily reviled, the objects of scorn and hostility--the “other.” If a child of that era were mentally defective--labelled at the time as retarded--he was often subject not only to bullying, but to malice and isolation as well, and was called “Queer,” which was a catchall word for the disaffected.

When at last I reached high school, during the 1960s, the term “fag” came into vogue and was levied by boys and girls, athletes and non-athletes (the freaks) alike. Girls who would not put out were lumped into the “Lezzy” dustbin of life. Clearly, it was thought, there must be something very wrong with these sexually stunted young girls.

In college, (the 1970s) the liberal, enlightened teachers and their student acolytes often advocated for these alienated persons and heralded the newly christened “Gays” as quite upstanding men and the “Lesbians,” their female counterparts, as exemplary as well. This was not the mainstream attitude toward these individuals; to many, both outside and inside the walls of academia, homosexuals remained queer or faggot or even worse. Little attention was paid to the gradations of sexual reality; everything was still discussed in terms of male and female. Cis and dysphoria were far in the future. Which of course left many people out. A presumptive intellectualism was bestowed upon them. “Rubyfruit Jungle” found itself on college reading lists in 1973, followed by “Tales of the City,” “Dream of a Common Language” and others.

But one time, at my university, a wide spectrum of sexual “others” gave a public forum on their sexual identities and the undercurrent of discrimination against them. It was a courageous effort. The panel was heatedly assailed by an array of mostly African American women who discounted any bias the others had suffered, as just. When a transsexual said that he was in a homosexual relationship, one woman screamed, “Why don’t you make up your mind?” Another shouted, “I like dick!” to thunderous applause from the audience. Okay, so not everyone at university was enlightened.

After graduation, now free of the regimentation and bureaucracy of school, I explored the regimentation and bureaucracy of the world of employment. I witnessed discrimination, by both management and labor, against both male and female non-heterosexuals. Homosexuality was not generally given as the reason for the discharge, though everyone knew the truth. It was not until well into the 21st century that it became illegal to fire an employee based on the issue of sexual identity (June, 2020). Like any other segment of society, sex-based minorities have had to fight for their rights.

I have had many LGBTQ associates, acquaintances and friends, housemates, fellow students and colleagues over the course of the last 60 years. And I admit that my own attitudes toward LGBTQ individuals, in terms of their rights, responsibilities and merit, have evolved. Society at long last has embraced the efforts of LGBTQ people to attain the rights and recognition so long denied them. My experience, by definition, has been only anecdotal, but I likewise stand behind the LGBTQ community in attaining their long overdue respect and self-actualization.

 

Brute Questions of the Hour

The emptiness of age engulfs me now often,
With the fear of immortality of my own image-
And the world moves in the pursuit of happiness,
To embark on a profession including a sage!
A spirit that never grieves nor hopes for anything,
But promulgates enviable brutal and tattered law-
Will blow out the lights of fairness and justice,
Slanted back on an anvil to hammer out a flaw!

World’s daring greed may originate on the cobwebs,
And trace the stars, or haunt the heaven for the power-
But the question remains: Is it the dream of eternity,
And needs to be rejuvenated by a heavenly shower?
In the event of a whirlwind, protest turns into prophecy,
Profaned, plundered, and disenchanted for sure-
And the times’ tragedy will be napping in aches,
While the rift of dusk and dawn will never cure!

Power and greed have made the world a platform of war,
And the humanity bereaves in brooding silence and fear-
While the thoughts about immortality have come to a halt,
Ans the fangs of distortion and terrorism swallow the tear,
How will the future reckon and reflect with the man,
Against irreconciliation and brute questions of the hour-
And the dumb terror will rise and crawl to rule the world,
From the peaks of only artificial intelligence (AI) tower!!

“Milestone”
December 26, 2023

Hillol Ray, D.Litt., Ph.D. (Doctor of Humanity), D.Phil. (Theology), Ph.D. (Honoris Causa), D.Phil. (Nigeria), D.Litt. (Morocco), Poet Laureate, Author, Translator, is an Environmental Engineer with the U.S. Environmental Protection Agency (EPA) in Dallas, Texas. He is listed in Who’s Who in Asian-Americans, Marquis Who’s Who in America, Who’s Who in Science and Engineering, and Who’s Who in the World. His books “Wings of Time” and “Metamorphic Portrait” were recently released.

https://bwesner.wixsite.com/hillolraypoetry 
https://bwesner.wixsite.com/hillolraypoetry/e 
https://bwesner.wixsite.com/awards-2016-to-2030

I'm the happiest in the world

I'm the happiest in the world,
Also I have everything.
I'm the richest in the world,
Life is interesting.

I have a lot of friends,
All of them kind to me.
And I've family members.
We make the best family.

If I study in Ibrat school,
I will be a good person.
I'll service my motherland,
I will get much education.

I'm the happiest in the world,
Also I have everything.
I'm the richest in the world,
Life is interesting.

Shaxzoda Abdullayeva was born on February 8, 2008, in Namangan. She is currently a student at the Is’hoqxon Ibrat Creative School. She speaks Russian, English, and Korean. Her creative works have been published in numerous international newspapers and journals.

My Beloved Teacher
(To my Teacher HILOLA)

A gift from Allah, bestowed upon me
My kind, caring, second mother, you see
My angel, my equal, my one and only
May my children be like you, so holy

Your lessons, a whole world’s passion ignite
You spread the light of knowledge, shining bright
Pen and paper, never from your hand they stray
You opened the minds of your students, come what may

When you speak of Hilola, the teacher so grand
Students hearts fill with joy, hand in hand
All gather before your door, a happy band
Waiting with anticipation, for you to command

You dedicate your love, to books and to lore
Immediately, you begin to impart, evermore
Anything we ask, you teach with such grace
Leading us to lofty heights, to a promising place

You work tirelessly, for your students’ sake
Benefiting humanity, day and night, awake
Sometimes, you lose track of time’s fleeting flight
Yet, you spread knowledge, with all your might

A star in the world, a sun in the sky
Your worth we cannot measure, how can we try?
Forgive us, foolish ones, for our blind sight
But you have endured, with all your might

We bow our heads, before your love so true
Tears, though few, come forth, a heartfelt view
The foundation of your wisdom, we have built
No stone can now be placed, our minds have been filled

We longed for brighter days, with hearts so true
Those days have come, dear teacher, thanks to you
For us, you’ve suffered, with unwavering grace
Our fortunes smile, because of you, in this space

You’re a generous soul, selfless and kind
My mother, my father, my dear one, you’re enshrined
Your name, a legend, on everyone’s tongue
My heaven, my angel, for your presence, I’m sung

Sobirjonova Rayhona was born in Bukhara. Currently, she is a 9th grade student.

Roots and Wings

In the heart of a home where love resides,
A family stands strong, like the ocean tides.
Roots run deep beneath the earth’s embrace,
Wings spread wide in life’s vast space.

A mother’s touch, so gentle and warm,
Guides us through life’s fiercest storm.
A father’s strength, steady and sure,
Builds a foundation, solid and pure.

Brothers and sisters, laughter and tears,
Sharing dreams, and conquering fears.
Through joys and sorrows, thick and thin,
The bond of family lies within.

Grandparents’ stories, rich and wise,
Teach us to see through loving eyes.
Traditions passed from old to new,
A tapestry woven, tried and true.

In every smile, in every cheer,
In moments of doubt, in times of fear,
Family’s the anchor, the guiding light,
Through darkest days and brightest nights.

So here’s to the hearts that hold us tight,
Through every challenge, every flight.
For in the arms of family, we find
The roots that ground, the wings that bind.


Muslima Rakhmonova was born on November 2nd, 2007, in Turaqo'rg'on district. She is currently a 11th grade student at the Is'hoqxon Ibrat Creative School. She has a strong passion for reading literary works, drawing, and playing musical instruments.  She holds an IELTS certificate at B2 level in English and a Goethe certificate at A2 level in German.

FOOD HYGIENE

Abdulazizov Dovudbek

Rakhmonova Lazizakhon Mirzajon qizi

Andijon state of foreign language institution

First-year student

Annotation: As you know food hygiene is a set of food manufacturing practices that aim to minimise biological food hazards through safe and clean operations to protect public health from foodbome diseases. Bilganingizdek oziq-ovqat gigiyenasi – oziq-ovqat mahsulotlarini ishlab chiqarishning to’plami bo’lib, u jamoatni biologik taomlarni iste’mol qilishdan himoya qilishga qaratilgan.

Key words: health hazards, food defense, hygine, food technology, pathnogens, bacteria, viruses.

First and foremost, The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. In considering industry-to-market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market-to-consumer practices, the usual thought is that food ought to be safe in the market and the concem is safe delivery and preparation of the food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well. Food can transmit pathogens, which can result in the illness or death of the person or other animals. The main types of pathogens are bacteria, viruses, parasites, and fungus. The WHO Foodborne Disease Epidemiology Reference Group conducted the only study that solely and comprehensively focused on the global health burden of foodborne diseases. This study, which involved the work of over 60 experts for a decade, is the most comprehensive guide to the health burden of foodborne diseases.

Food can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in Tesser developed countries there are fewer standards and less enforcement of those standards. Even so, in the US, in 1999, 5,000 deaths per year were related to foodborne pathogens. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chainas well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.

Issues

Food safety issues and regulations concern:

Agriculture and animal husbandry practices.

Food manufacturing practices.

Food additives

Novel foods.

Genetically modified foods

Food label

Food contamination.

Food contamination.

Food contamination happens when foods are corrupted with another substance. It can happen in the process of production, transportation, packaging, storage, sales, and cooking process. Contamination can be physical, chemical, or biological Physical contamination

Physical contaminants (or ‘foreign bodies’) are objects such as hair, plant stalks or pieces of plastic and metal. When a foreign object enters food, it is a physical contaminant. If the foreign objects are bacteria, both a physical and biological contamination will occur.

Physical food contamination is a hazardous yet natural accident of contaminating food with dangerous objects around the kitchen or production base when being prepared. If kitchens or other places where food may be prepared are unsanitary, it is very likely that physical contamination will occur and cause negative consequences. Children and the elderly are at the highest risk of being harmed by food contamination due to their weaker immune systems and fragile structures. The most common reasoning for physical contamination to occur is when the food is left uncovered without lids. To prevent such contamination and harm to those consuming food from restaurants, cooks are recommended to wear hair nets, remove jewelry, and wear gloves when necessary, especially over wounds with bandages.Chemical contamination happens when food is contaminated with a natural or artificial chemical substance.

Safe food handling procedures (from market to consumer)

The five key principles of food hygiene, according to WHO, are:

Prevent contaminating food with pathogens spreading from people, pets, and pests.

Separate raw and cooked foods to prevent contaminating the cooked foods.

Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

Store food at the proper temperature.

Use safe water and safe raw materials

Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination. Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage. Using clean, sanitary surfaces and tools, free of debris, chemicals, standing liquids, and other food types (different from the kind currently being prepared, i.e. mixing vegetables/meats or beef/poultry) can help reduce the chance of all forms of contamination. However, even if all precautions have been taken and the food has been safely prepared and stored, bacteria can still form over time during storage. Food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation). The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone.

In my point of view, Everyone should know about food hygiene. If he or she doesn’t know what’s food hygiene. They are able to face with some misunderstandings. Perhaps, if they follow to food hygiene on their lifestyle. They can afford themselves safe their safety not only that but also their well-being.

References:

1.Texas Food Establishment Rules. Texas DSHS website: Texas Department of State Health Services. 2015. p. 6.

2. “Food Safety Definition & Why is Food Safety Important”. fooddocs.com. Retrieved 16 November 2022.

3.”Food safety”. who.int. Retrieved 1 November 2022.

4.Havelaar, Arie H.; Kirk, Martyn D.; Torgerson, Paul R.; Gibb, Herman J., Hald, Tine; Lake, Robin J.; Praet, Nicolas; Bellinger, David C.; de Silva, Nilanthi R.; Gargouri, Neyla; Speybroeck, Niko; Cawthorne, Amy, Mathers, Colin, Stein, Claudia; Angulo, Frederick

J.; Devleesschauwer, Brecht (2015). “World Health Organization Global Estimates and

Regional Comparisons of the Burden of Foodborne Disease in 2010. PLOS Med. 12

(12): e1001923. doi:10.1371/journal.pmed.1001923. PMC 4668832.

5. Morris, Glenn (2011). “How Safe Is Our Food?”. Emerging Infectious Diseases.

Centers for Disease Control and Prevention. 17 (1): 126-128.

doi: 10.3201/eid1701.101821. PMC 3375763. PMID 21192873. Retrieved 12 November 2021.

6.Shikiomanov, I. A. (2000). “Appraisal and Assessment of World Water Resources” (PDF). Water International. International Water Resources Association. pp. 11-32

7.”Food poisoning Symptoms and causes”. Mayo Clinic. Retrieved 16 November 2022.

8. “Supply Chain”. Corporate Finance Institute. Retrieved 16 November 2022.

9.”USDA, National Agricultural Library. Bacterial pathogens and foodborne illnesses”.

11. “What is Food Contamination?”. Retrieved 10 June 2018.

12. “Physical contaminants in food, identification and prevention at Campden BRI”. campdenbri.co.uk. Retrieved 10 June 2018.

13. Miller, Vicky (30 September 2021). “Physical Food Contamination’. CPD Online College. Retrieved 28 November 2022

14. “Investigation and Identification of Physical Contaminants in Food | Food Safety”. food-safety.com. Retrieved 28 November 2022.

15.360training (10 June 2021). “What Are The Four Types of Food Contamination?”.

360training. Retrieved 28 November 2022.

23. “Prevention of foodbome disease: Five keys to safer food”. World Health.

Organization. Archived from the original on 25 March 2006. Retrieved 10 December

2010.

24. Zeratsky, Katherine. “How long can you safely keep leftovers in the refrigerator?”.

Mayo Clinic. Katherine Zeratsky, R.D., L.D. Retrieved 21 November 2018.

25. “Storage Times for the Refrigerator and Freezer. FoodSafety.gov. Retrieved 21 November 2018.