The Introduction Of Food Hygiene Health Essay

The Introduction Of Food Hygiene Health Essay Nowadays, public are emphasize on food hygiene. There are many food poisoning cases happen because of poor food hygiene standards. Food service businesses are taking important role in the proper hygiene standard. As Kashif Hussain(2005) stated that, food hygiene in a food service operation is the responsibility of everyone working in that establishment in order to prevent and reduce the risk of food borne illness. This paper is intended to study the relationship of food hygiene and customers purchasing behaviors among TARC Perak Branch Campus students. Food hygiene is very important to every restaurant. Maintaining standard hygiene in a restaurant may result in good reputation and increase restaurant table turnover rate. A proper hygiene standard in restaurant may influence customers purchasing behaviors. 1.2 Background of research Kampar is a town which located in Perak, Malaysia. In the early time, Kampar is a town which rich with tin reserves. After constructing TAR College and University, the job opportunities in Kampar are increased especially for food and beverage business. Among the restaurant business in Kampar, there are some of restaurant owner did not have proper hygiene knowledge or did not apply the food safety knowledge when operating their business. The lack of concern of hygiene will directly affect the health of Kampar residents as well as Kampar students such as food borne illness. 1.3 Problem Statement Statement of problem is to study the relationship between food hygiene and customers purchasing behaviours among TARC students. Food hygiene is very important for any food service industry. Good practicing in hygiene standard can help to enhance the restaurant reputation, customers purchasing behaviour and the most important issue is reduced the risk of food borne illness. 1.4 Objectives of the study The objectives in this research attempted to achieve the following: 1. To investigate how application of HACCP influence the purchasing behaviour among Kampar students 2. To investigate the relationship between food borne illness and purchasing behaviour among Kampar students 1.5 Research Questions 1 Will Application of HACCP influence purchasing behaviour among Kampar students? 2. Will factor of food borne illness influence the purchasing behaviour among Kampar students? 1.6 Research Hypothesis 1. Application of HACCP influence the Kampar students purchasing behaviour 2. Food borne illness will influence Kampar students purchasing behaviour. 1.7 Significance of Research This study will be a guideline for the restaurant business to understand that the importance and application of food hygiene in a restaurant. Besides that, this research will provide opportunity for person, who involved in restaurant industry to understand more about food hygiene, and the right way in the process of preparing, storing and serving the foods which safe for human consumption. 1.8 Scope and limitations of research This research is focused on food hygiene and customers purchasing behaviour. The area of this research was in Kampar restaurant and TARC Perak Branch Campus students are the population for this research. There are some limitations faced in this research. Researcher are facing problem when finding journals to support the research topic because most of the journal are old. 1.9 Operational Definition of Terms Food Hygiene, hazards, HACCP, Food borne illness Chapter 2 Literature Review 2.1 Introduction of food hygiene Educational Foundation of the National Restaurant Association (1992) defines food hygiene as the creation and maintenance of healthful or hygienic conditions. In a food service situation, the word food hygiene means wholesome food, handled and prepared in a way that, the food is not contaminated with disease causing agents. The World Health Organization 2002 stated that, food safety is an increasingly important public health issue and inadequate food safety control was a key contributor to the 2.1 million deaths from diarrhoeal disease globally in 2000. Keyvan Amjadi (2005), annual estimates for industrialised countries show that there are up to 30% of the populations are affected by food borne illness each year. Kashif Hussain(2005) stated, food hygiene in a food service operation is the responsibility of everyone working in that establishment. Proper food hygiene is known as healthful, clean and safety environment, and pleasant working conditions. Saunders (1991) stated that, every body must eat to survive and food safety is considered very important to consumers. Mossel (1992) add on that, a discrepancy between medically acknowledged risks and food safety risks as perceived by the consumer. Shapman and Shapman,(1992), Waites and Arbuthnott, (1991) add on that, many cases of food poisoning occur as a result of failure to control growth of pathogens in foods, but with due diligence at all stages in the food chain this is largely preventable 2.2 Definition of food hygiene The World Health Organization (2006) define food hygiene as all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food-chain. Malcolm Tatum (2012), food  hygiene is used to describe the storage and preparation of foods in order to make sure that, food  is safe for human consumption. Malcolm Tatum (2012) adds on, food hygiene is usually refers practices at an individual or family status, whereas the food sanitation normally refers to types of procedures at the commercial level within the  food industry. Malcolm Tatum (2012) also mentions that there are some steps are needed to be emphasis and follow accordingly in order to maintain the food hygiene. The steps need to be concern are included washing hands before handling  food, proper storage of  food  before use, make sure that all serving dishes are clean and free of contaminants when preparing the food and lastly maintaining a clean environment. 2.3 HACCP Eunice Taylor, (2008) define Hazard Analysis Critical Control Point (HACCP) as a risk-based management system which designed for assure the microbiological safety of food manufactured for use in the United Stated manned space missions of the 1960s. Eunice Taylor (2008) add on that, HACCP has become the internationally recognised system of managing food safety and its use has been extended to control the full range of biological, chemical and physical hazards since that time. BenEmbarek (2002) define HACCP as an advance in modern technology, producing safety food and keeping it safety remains a worldwide public health problem with illness caused by the consumption of contaminated food described as the most widespread health problem now a days. Codex (1997) stated that, the systems of the HACCP building block are developed through application of the internationally agreed HACCP Principles. Motarjemi (1999) and Kaferstein (1999) stated that, the HACCP system will help to prevent from fo od borne illness outbreaks only if it is understood and applied it correctly. Motarjemi (1999) and Kaferstein (1999) add on, there are very few records of food borne illness outbreaks in which a food company operating with full commitment and understanding of the HACCP system has been involved. Motarjemi(1999) and Kaferstein (1999) emphasis that, food-borne illness would not occur if HACCP system is applied correctly. Whilst Motarjemi and Kaferstein (1999) argue with this point of view and stated that positive results may be expected when the HACCP system has been applied correctly, it is also necessary to establish ways of measuring HACCP effectiveness that are not based solely on retrospective analysis of outbreak data. 2.4 Food borne illness United Stated Food and Drug Administration (2000) found that the majority of food borne illnesses can be cause to five risk factors which included inadequate cooking, food from unsafe sources, improper holding temperatures, poor personal hygiene and contaminated equipment. Generally the causes to food borne illnesses can be divided into three distinct categories of hazards, which included biological, chemical, and physical. Educational Foundation of the National Restaurant Association (1992) defines the three categories of hazard. From the sources of Educational Foundation of the National Restaurant Association (1992), Biological hazard is defined as viruses, harmful bacteria, parasites or fungi. While for chemical hazard, Educational Foundation of the National Restaurant Association (1992) defined this term as contamination of food with food service chemicals and chemical substances containing in food. For physical hazard, is presence of foreign item that are not supposed to be a pa rt of a food product. Knight and Lendal (1989) point out some critical offences of food handling in behavioural errors and leading operation that can lead to outbreaks of food borne illnesses in food and beverage operations. The critical offences that Knight and Lendal (1989) pointed out included failure to properly cook, reheat or cool foods to proper temperatures, foods prepared in advance or more than a day before serving, raw contaminated ingredients incorporated into foods that receive no further cooking, food allowed to remain at bacteria incubation temperatures and lastly employees who practice poor personal hygiene, 2.5 Proper handling of food NHMRC (2003) said that, proper handling of food during all stages of its preparation and storage is factor in reducing the risk of food borne illness. (Redmond and Griffith, 2003) agree with this point of view and add on, a systematic review of food safety studies identified that consumer commonly implement unsafe food-handling behaviours during domestic food preparation. Jay et al. (1999) and Jevsnik et al. (2008) have done an observation research and found out that improper and infrequent hand-washing techniques are common in Australian food handlers and up to two-thirds of participants did not wash knives and cutting boards after use with raw meat and before reuse of implements and these also are the factors that cause food borne illness. There are another of research into food borne illness appears to show a difference between knowledge of correct food safety behaviours and applying this knowledge during actual behaviour. Redmond and Griffith (2003) compared studies into consumer food safety information and found that although the respondents have good knowledge in food safety, they did not apply in these food safety knowledge and behaviours in their actual operation. 6.0 Customers risk perception and purchasing behaviour Royal Society (1992) and HMSO (1995) define risk as a combination of the probability, or frequency, of occurrence of a defined hazard and the magnitude of the consequences of the occurrence. Solvic (1993) stated that, much of the publics reaction to risk could be attributed to sensitivity not only to the technical but also to the social and psychological qualities of hazards. HMSO (1995) add on that, with concern of food, people associate greater risk with circumstances and practices which they perceive are controlled by others, such as eating in restaurants, compared with situations in which they have perceived control, such as preparing and eating food at home. From the early research of Roselius and supported by Ruth M. W. Yeung (2002) stated that consumers tend to change their purchasing behaviour once a possible food hazard is perceived to reduce the perceived risk in a purchase. There are four types of purchasing behaviour, which include: stop, permanently or temporarily, the p urchase of offending product; reduce the purchase of the offending product; shift from one product to another similar type of product; or continue to purchase and absorb the unresolved risk, 2.6 Summary Nowadays, public are emphasize on food hygiene. As the report from The World Health Organization 2002, food safety is an increasingly important public health issue and inadequate food safety control was a key contributor to the 2.1 million deaths from diarrhoeal disease globally in 2000.There are many food poisoning cases happen because of poor food hygiene standards. As Kashif Hussain(2005) said, proper food hygiene results in healthful, clean, wholesome food, an orderly environment, and pleasant working conditions. Food industry and restaurant are taking important role in the proper hygiene standard. Kashif Hussain(2005) add on, food hygiene in a food service operation is the responsibility of everyone working in that establishment. Besides that, consumers have to understand the basic knowledge about food hygiene to reduce as well as prevent and the risk of food borne illness. For overall definition, food hygiene known as a practice of food safety included storage, handle, cook and present food. In order to remain the cleanliness level, some of the important steps are needed to concern. For example, the proper storage of food, maintaining kitchen cleanliness level, as well as the staff personal hygiene. Hazard Analysis Critical Control Point (HACCP) is a form of food risk assessment used as a food safety control. HACCP helps to indentify the hazards of food and reduce the risk from storage, handler, and cook and serve the food to consumer. Lastly, food borne illness is caused by conducting poor food hygiene in food industry. To prevent from food borne illness, food industries have to properly cook and handle the food. Besides that, food industries especially restaurant business must stringent requirements their staff with standard hygiene concept. CHAPTER 3 3.1 Introduction In this research, I will interview TAR colleges students in Kampar to gain their opinion toward the relationship between food hygiene and purchasing behaviour by using quantitative research method. 3.2 Research Design This research is to study the relationship between food hygiene and customers purchasing behaviours among TARC students. Quantitative survey method will be conducted because the information is more reliable. Besides that, its more convenience, and efficient which face to face survey with TAR college students about the awareness of food hygiene. 3.3 Population The respondent in this research is focus on TARC Perak Branch Campus students. 3.4 Research Instrument Questionnaire is divided into 3 sections. Section A is awareness of food hygiene, Section B is HACCP, and Section C is customers purchasing behaviour and lastly Section D is demographic. There total 15 questions on food hygiene and customers purchasing behaviour in Section B and respondents responded on a likert scale which range from strongly agree to strongly disagree. 5 questions on customers purchasing behaviour were asked in Section C and likert scale which range from strongly agree to strongly disagree is provided. For the last section is demographic which included respondents gender, age as well as education level. 3.5 Research Procedure The method that used to collect data is through face to face interview with Kampar college students. Face to face interview can make sure that the information is more accurate and reliable. The question is printed in black and white papers that allow respondents to answer the questions accordingly. Before start my survey, I will have a short brief about my title and reason of research. After that, black and white printed question paper will be given to let respondents answer the question accordingly. Using face to face method with black and white printed questionnaire can make sure that respondents can answer accordingly and respondents can ask for question when they meet some problem in answering the question. 3.6 Method of collecting Data In this research, the instrument will use black and white printed survey form to interview Kampar students. All the survey questions are printed in black and white paper form to let respondents answer the survey question accordingly. Face to face survey by using black and white printed survey form can make sure that respondents are answering the question accordingly and also can get more reliable answers. Besides that, respondents can ask any question directly from me if they face any problem while answering the survey question. Method of Analysing Data The Statistic Package for the Social Sciences (SPSS) is used for data analysis. Coefficient Alpha is used to test the reliability of question, independent- sample T-test is use to test the bias of respondents and lastly Pearson Correlation method are used to test the hypothesis. CHAPTER 4 Introduction The data analysis will be conducted by using Statistic Package for the Social Sciences (SPSS) software to find out the result for objective and hypothesis. Research Finding: Reliability Statistic Test A study was conducted to estimate the internal consistency of the 20 items which included HACCP, Food borne illness as well as Customers purchasing behaviour. Coefficient alpha for the scale was 0.770, indicating fair internal consistency among the items on the scale. The means of individual items ranged from 1.40 to 2.30, with a mean on the total scale of 32.50 (Standard Deviation = 4.171). Overall, the respondents responses on the scale indicated that they possessed a fairly degree of HACCP, Food borne illness and Customers purchasing behaviour. Independent-sample T-test Research Question 1. Will Application of HACCP influence purchasing behaviour among Kampar students? 2. Will factor of food borne illness influence the purchasing behaviour among Kampar students? Hypothesis Null Hypothesis 1: There is no significant difference in HACCP between purchasing behaviour. Alternative Hypothesis 1: There is a significant difference in HACCP between purchasing behaviour. Null Hypothesis 2: There is no significant difference in food borne illness between purchasing behaviour. Alternative Hypothesis 2: There is a significant difference in food borne illness between purchasing behaviour. Interpretation of result Table XXX indicated that the p-value is 0.666 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in HACCP. Table XXX indicated that the p-value is 0.871 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in food borne illness. Table XXX indicated that the p-value is 0.682 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in purchasing behaviour. The Pearson r Correlations Coefficient The correlation table XXX, indicated that the correlation between HACCP and purchasing behaviour is 0.341** with corresponding p-value of 0.015 based on 50 respondents. Since the p-value is less than 0.05, there is significant positive relation between HACCP and purchasing behaviour. There is a relationship between HACCP and purchasing behaviour, r (0.341) at p is less than 0.05. Hence, there is a relationship which affirms that the two variables are positively related to population. The coefficient of determination: r the correlation between HACCP and purchasing behaviour of the respondent = 0.341 and r ² = the coefficient of determination = (0.341) ² = 0.1163. Therefore 11.63% if the variance in HACCP of the respondent can be explained by purchasing behaviour of respondents. While for second hypothesis, there is no relationship between food borne illness and purchasing behaviour, r (0.48) since the p-value is more than 0.05. Questionnaire SECTION A: Food Hygiene Below questions are continuous question 1(a). Based on the option below, which Kampar restaurants do you think that are having high level of cleanliness/ hygiene standard? Mc Donald ( Fast Food restaurant) Seng Yip ( Economy rice restaurant) East Ocean Dong Hai ( Chinese restaurant) Ghany Corner (Mamak store) 2. What are the factors that influence you to choose the restaurant from question 1(a)? The restaurant have proper standard to cook/serve the food (eg. Serve the food with clean tray) The utilities provided are clean and safe to use The restaurant environment are clean Staffs with proper attire Their dishes are fresh and nice SECTION B: Application of HACCP Respondent is asked to indicate the extent to which they agreed or disagreed with each statement by using 5 Likert scale. 1. My perception of cleanliness level in a restaurant is based on Strongly Agree Agree Neutral Disagree Strongly Disagree Proper handling of food Food presentation Restaurant environment Utensils and equipment used in restaurant 2. Based on your experience, please rate the following statement by putting a tick (à ¢Ã‹â€ Ã… ¡) in the box. Strongly Agree Agree Neutral Disagree Strongly Disagree Food hygiene (sanitation level) is a factor that influence my choice of restaurant to dine in Proper storage of food before use, washing hand before handling food and maintaining a clean environment can make sure that all foods are free of contaminants 3. The following question is asking about the factors that cause food borne illness. Strongly Agree Agree Neutral Disagree Strongly Disagree Food come from unsafe sources will cause food borne illness Inadequate cooking method will cause food borne illness Improper holding temperature will cause food borne illness Using contaminated equipment will cause food borne illness Poor personal hygiene will cause food borne illness 4. Based on your dining experience, please rate the following statement by putting a tick (à ¢Ã‹â€ Ã… ¡) in the box. Strongly Agree Agree Neutral Disagree Strongly Disagree The restaurant has standard sanitation level The restaurant food I often dine in is cooking in proper cooking method The restaurant food I often dine in is serving in proper temperature The restaurant staff s have proper attire SECTION C: Customers Behavior 1. The below questions are asking about customers behavior. Based on your experience, please rate the following statement by putting a tick (à ¢Ã‹â€ Ã… ¡) in the box. Strongly Agree Agree Neutral Disagree Strongly Disagree I will never dine in to the restaurant again if found a foreign object in my food I will never visit to the particular restaurant again if I found out that they did not poorly handle of food (eg. Serve the food which dropped on floor) I will never visit to the particular restaurant again if I found out that there is presence of pesticides I will never visit to the particular restaurant again if I found out that the utilities provided is dirty I will never visit to the particular restaurant again if my food is not serving in proper temperature (eg. Rice and dishes is cold and not fresh) SECTION D: Demographic 1. Gender Male Female 2. Age 18-21 22-24 25-27 3. Highest Level education acquire SPM Certificate Diploma Advanced Diploma Chapter 5

Amendments

There are Ten Amendments ratified to the United States Constitution. These amendments are called and known as the â€Å"Bill of Rights†. The first amendment in the Bill of Rights talks about how the freedom of establish of religion, freedom of press, freedom of assembly right to petition, freedom of speech. They all have to do with people talking free in the United States and doing what they can with this amendment. The first part talks about the freedom of religion. In these case the freedom of religion lets you be in any kind of religion you want to be in the United States. In the contrary some other countries you could not be any different from others because you can be considered an outsider or an enemy to the people of that country. In addition, freedom of religion is known to be a human right. The first amendment rights to freedom of the press guarantees me the right to read any news paper, read any magazine, or right about any story, or watch any movie without having any fear that my government would censor my right to do these things. For example, if I want to release a video on the internet containing any nudity or foul language, I have the right to do so without any censorship. The government can only regulate by putting some sort of warning label on it but can not prohibit me from doing so. Also, the freedom to assemble allows us the people to gather up for harmonious and legal purposes. Implicit within this right is the right to association and belief. In other words this amendment protects us from what we believe. For example, people can organize a parade for immigration rights, and the government would be ok with it because it falls down in legal purposes to assemble. Furthermore, people can also gather up to celebrate a â€Å"Quinsenera† without any problems because this would fall down under the peacefully assemble. Now the government may also prohibit people from associating in groups that engage and promote illegal activities. The right to petition the government for justice of grievances guarantees people the right to ask the government to provide a second chance of relief to change something wrong to a right. This petition is made my court or by any other governmental action. For example, a person gets a ticket for speeding , but he or she is more than sure that he wasn’t. That person is going to try to appeal that ticket by going to court and standing in front of a judge to try to dismiss that ticket. The right to freedom of speech allows an individual to express themselves without interference or constraint by the government. This amendment gives us the right to express what we feel. We have the symbolic and the uttered way on expressing ourselves. We don’t necessarily have to speak in order to show our emotions; we could use the symbolic method to do so. We can express it by wearing clothing that symbolizes what we feel. In the other hand we also have the most common way, which is uttered. Most people express themselves by making a speech. However, our right is also limited because the government prohibits some speech that may cause a breach of peace or may cause violence. For example, someone might make a judgment that they hate someone. But just because they hate them doesn’t mean they have to kill them.

Generalization: Black People and Young Men Essay

In daily life, you can find out man many generalization easily; such as, when you heard about crime, you immediately think of the drunken, unemployed, color people.. etc, or when you heard about Havard’s student, words describing like very smart, creative, sucess in life easily or something like that glance through your mind. In the same way, when you heard people depend on welfare, you immediately think that they are lazy, unemployed, have many children, never try to get any job and they are black people. However, do you think generalizations like above always right? Absolutely not. In my opinion, each person has each generalization, sometimes genelizations is similiar, but sometimes not. Wrong genelizations can be cause racism or unfair in life. To begin with an Gladwell’s article, because he mention generalization in one of his articles. In â€Å"Troublemakers†, Gladwell argues that generalization is not easy, you must know exactly what is going on. Because of the attacks of pitt bull, it was banned by the Ontario goverment. They said that pitt bulls is very dangerous, can bite someone without warning signs, then, they decided banned it. In the same case with pitt bull, he gave us some example about young men driver always higher charges or doctors think that midle-ages easily get heart attack. In the same article, he also gave us example about terrorism. He said terrorist in our mind is totally different in real. We don’t know how a terrorists look like; can be a Arab men, can be a young men, can be black people, can be white people, can be lady, also can be a old men. That’s why, the goverment and the police, specific is New York Police Department have trouble in sketching terrorist’s prolife. However, when NYPD use right generalization to make decrease crime in city. Back to the pitt bull, as we know, not all pitt bull are killer, moreover, dogs are good or bad also depend on owner. Most of case was attacked by pitt bull, the owner is often neglectful. However, it is still prohibited. Therefore, Gladwell said that is wrong generalization. As shown above, generalization is not always right. In a welfare statistics 2012, total government spending on welfare annually (not including food stamps or unemployment): $131. 9 billion. This number is increasing every year. Besides, the global economics downturn, this number is very serious. That’s why, most of americans don’t like people who depend on welfare too much. Americans thought that it was one of cause badly affecting in life today. In the same statistic was shown above, percent of recipients who are black: 39. 8 %, this’s highest percent. Next, base on those numbers, you are thinking that black people depend on goverment so much and they seem never try to getting job. Moreover, most of drunken and crime you can see everyday on the street are also black. In the same case, when you go to department of welfare center, you can easily realize that the number of black people is more than all. Now, you begin to default on your thinking that black people are lazy, drunken, crime and depend on welfare so much. Meanwhile, how we know they never try to find a job or try to do something? We don’t know. We also don’t know what is going on their life. They can really have more troubles than white, because of the racism. I have a small story, that’s observation. I’m living Northeast Phillies. Oneday, when I was from home to school, I saw some homeless man on the way to school, I counted five people and in which just have one black people. Now, where is problem? I know, this’s just small story and it can’t generalize anything obvious. However, I think it enough for we look back at own conclusion. Fact that blacks depend on welfare more than others, don’t they? When we heard about black people, we immediately think of crime, drunken†¦ And, thinking made us don’t want to hire them. Clearly, they’ll unemployed. Next, they must depend on welfare to maintain life. Things like a circle and has no end. Until we change our thinking about them and giving them more opportunities, they are still depend on welfare. Not all black people depend on welfare, also not all pitt bull are killers. Finally, genaralization is really important and need shrewdness. You must observation everything what is happening around problems. Because a wrong genaralization can can lead to unnecessary mistakes.

A Strategy For Modeling Salton Sea Basin Future Climate...

Results: A Strategy For Modeling Salton Sea Basin Future Climate Scenarios Based On Relationships Between Evapotranspiration And Precipitation A comparison of the averaged weather station datasets versus the historic individual weather station datasets was made for both precipitation and Eto. The averaged monthly dataset preserved seasonality for both precipitation and Eto as illustrated in the figures. Notably, for the months of February, March, and April, the average monthly precipitation volume was lower than the actual weather station historic data. This occurred for two reasons: 1) the disparity in the number of observations between the two weather station datasets and the average resulting in the largest number of observations†¦show more content†¦The results of the two test statistics differed at times, i.e., listing two different curves as providing the â€Å"best† fit. In the fore-mentioned situation, a final decision pertaining to the â€Å"best† fit was made based on a visual assessment of the figures. Precipitation Events and Eto Levels The importance of using monthly data instead of annual data for the Salton Sea Basin. Further, the two models: (1) (Logit Y1,†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.12) Month = Constant + X1 Prcp, and (2) (Logit Y1,†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.12) Month = Constant + X1 Eto, established that some months were significantly different than others concerning the amounts of precipitation and Eto, respectively. The relationships between the duration of precipitation events (‘CatEvent’) on the volume of precipitation (‘PrcpAmt’ and ‘CatVol’), and also on Eto volumes. A plot of the precipitation and Eto observations, percentage or percentage of observations of a given magnitude, respectively, by month was also made. The negative relationship between precipitation and Eto was tested statistically using two multinomial logistic regression models and one binomial logistic regression model, respectively: (3) (Logit Y0,...4) PrcpAmt = Constant + X1 Eto, (4) (Logit Y0,†¦.5) CatEvent = Constant + X1 Eto, and (5) (Logit Y0,1) RainEvent = Constant + X1 Eto. The