Efficacy of the theory of planned behaviour model in predicting safe food handling practices

The majority of food-borne disease outbreaks result from malpractice during food preparation in small food businesses. Effective food safety management, including the adoption of safe food handling practices learnt during food safety training programmes, is thus an important strategy to limit incidences of food poisoning. This study explores the impact of basic or foundation level food hygiene training on the attitudes, and intentions of food handlers to conduct safe food handling practices at every occasion.The Theory of Planned Behaviour was used to evaluate the relative impact of different influences on the intentions and self-reported behaviours of 249 food handlers, in hospitality settings. Interviews were also conducted with food handlers, and their managers to seek further insight into the changes in attitude and intent to conduct safe food handling practices after basic or foundation level food hygiene training.     

Food safety knowledge and practices among college female students in north of Jordan

Young adults have inadequate knowledge about measures needed to prevent foodborne illnesses. The objectives of this study were to assess the level of food safety knowledge and to investigate the association between the level of food safety knowledge and the socio-demographic and academic variables among college female students staying at dorms in north of Jordan. Information concerning socio-demographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions included 5 major scales that covered key food safety concepts. A total of 867 female students participated in the study (mean age = 20.07 ± 1.81 years). The overall passing percentage of food safety knowledge was 33.9%. Students were most knowledgeable about prevention of cross contamination and disinfection procedures and had the most difficulties with items related to cooking responsibilities and with food sources of foodborne pathogens. Chi-square results revealed that students who were seniors and in majors related to health sciences, always prepared foods by themselves, reported that they had excellent or very good food safety knowledge, ate out 3 times or less from restaurants, and previously got food poisoning were more likely to pass food safety knowledge questions (P < 0.05). In conclusion, improving students’ knowledge about food safety is an issue that should be taken in consideration; therefore there is a need for developing food safety educational programs that cover key food safety concepts. The school and university setting would be an effective place to reach and teach the young with food safety concepts.     

The relationship among food safety knowledge,attitudes and self-reported HACCP practices in restaurant employees

This study investigates relationships among food safety knowledge, attitudes and hazard analysis critical control point (HACCP) practices in restaurant employees in Taiwan. The authors administered a baseline questionnaire to 542 restaurant employees to assess their food safety knowledge, attitude and HACCP practices. A total of 421 valid questionnaires were returned and used in analysis. Mean scores for each survey item were calculated and used in a structural equation model (SEM) designed to assess interrelationships between the three. Participants scored an average 84.7% correct in food safety knowledge, with highest and lowest correct scores in, respectively, the food poisoning and good hygienic practices (GHP) constructs. The highest score in the attitude section was “concern for food safety” followed by “self-improvement.” With the exception of the food poisoning construct, this study found correlations among knowledge, attitude, and HACCP practices, with attitude mediating the relationship between knowledge and HACCP practices. The implications of these findings are discussed.     

空分装置的系统组成及安全使用探讨

本文主要探讨空分装置的组成及配置,以及空分装置的安全使用。     

油田安全生产的影响因素及措施分析

油田安全对于整个油田的生产效率有着重要的影响。本文从制度、技术和信息沟通等方面对油田安全生产的影响因素进行了分析,并提出了相应的解决对策。     

安全可靠的企业门户平台方案设计及应用

企业信息门户系统已成为支持企业业务运行的综合平台,为提高企业信息门户的应用性能,保证门户系统的平稳高效运行,提出了一种基于微软门户平台组件、采用网络负载均衡与数据库集群的体系架构,详细论述了RAID、网络负载均衡、数据库集群等关键技术及具体实现方法.通过在生产环境中的运行,提高了系统的资源使用效率、系统的吞吐率以及系统的容错性能.     

成品油库健康安全环境风险评价

建立HSE管理体系,就是建立以风险管理为核心的预防为主的管理方式,风险评价在体系的建立和运行过程中起着非常重要的作用。     

油库设备安全运行与管理系统设计

为保持油库设备良好的技术状况,采用信息化技术加强油库的安全运行与管理。文中基于B/S网络架构和数据库技术,设计了油库设备安全运行与管理系统。分析了系统各模块组成及功能、系统具体实现技术,表明该系统具有良好应用效果和应用前景。     

Development and study of efficiency of ecologically safe solar adsorption refrigerating unit

Performance of solar refrigerating units using ammonia, methylamine, ethylamine, dimethylamine, methanol, and ethanol as refrigerants (adsorbates) and activated carbon as adsorbents has been studied. A mathematical model has been built to determine the level of thermodynamic perfection based on simplified theoretical operation cycle and gradual integration of experimental and calculated values of daily variation of the key parameters of the refrigerating unit. A solar power unit where horizontal insolating tubes and plane mirror concentrators are used has been built and successfully tested. __________ Translated from Khimicheskoe i Negtegazovoe Mashinostroenie, No. 8, pp. 26–28, August 2006.     

催化重整装置提高安稳运行方案探讨

某催化重整装置已经运行了50 a,装置中的部分设备老化现象严重。在设备管理、维护、运行过程中出现了诸多问题,文中提出了解决设备问题的策略及方法,确保了装置设备安稳运行。     

储罐池火安全距离计算分析

基于Mudan计算法,运用软件模拟计算储罐池火灾的热辐射影响范围,根据热辐射破坏准则得出设备和人员的安全距离,为站场储罐与其他工艺装置设备间距布置、事故救援提供参考依据。     

天然气处理厂放空系统运行安全分析及对策

榆林天然气处理厂接收榆林南区、子洲-米脂气田、第二净化厂来气共60亿立方米/年,原有的天然气放空系统一直未做改变,已不能满足目前的放空要求,通过分析榆林天然气处理厂天然气放空系统工艺存在的问题,核算目前火炬放空系统的放空能力,提出放空系统完善方案,对于提高处理厂的安全运行具有重要意义。     

明确安全责任，严格安全管理，确保油品运输安全

中国石化云南石油分公司根据所处自然环境和成品油供销特点,介绍了油罐车改革管理的情况,将原有的油罐车以“带资分流”、“整体改制”和少部分向社会出售及实行租赁、承包经营的方式,将油品运输社会化;石油分公司作为油品的托运人,依然有义务和责任对运输车辆进行严格安全管理,并加强了运输途中的数质量管理和严格运费结算管理。车辆改革效果明显,运输服务质量提高,节约了运杂费。     

Food allergens: Knowledge and practices of food handlers in restaurants

This survey evaluated the knowledge of managers and food handlers, who work in restaurants functioning in two large supermarket chains in the metropolitan region of the city of São Paulo (Brazil), concerning food allergies. Twelve restaurants were evaluated, representing a total of 74 people (12 managers and 62 food handlers). Results have shown that even though the survey showed that food handlers had some knowledge on food allergies, allergic people must stay on the alert, questioning the place where they are going to have their meals in terms of the ingredients used, verifying whether the food is really free of allergens, and always observing the labels of food products. This is needed since there is no real concern by these establishments in preparing safe meals in terms of food allergies.     

硫精矿掺烧-3mm矿的生产实践

介绍了广东广业云硫矿业有限公司化工厂焙烧高品位硫精矿的装置运行情况。针对装置运行中存在的一些问题,对生产工艺进行了改进和优化,使得装置运行指标更加合理,更加稳定,各项指标均达到或超过设计值。     

液氨储罐的安全环保检修技术探讨

化肥厂液氨储罐的检修多年来存在安全环保隐患,文中结合液氨储罐的实际工况,设计了检修施工方案,即将储罐底部未能抽出的残余液氨进行转移储存,并首次提出残留物水泡的处理方案,实现了液氨储罐的安全环保检修。     

温度及渗流对疏松砂岩储层钻井液密度窗口的影响规律研究

在井壁稳定分析中,将疏松砂岩储层作为孔隙介质,依据孔隙热弹性小变形应力叠加原理,建立温度及井壁渗流等多种因素影响下,疏松砂岩储层井眼周围有效应力计算模式,结合井壁岩石破坏准则,给出了地层坍塌压力、破裂压力计算模式,研究了温度变化和井壁渗流等因素对安全钻井液密度窗口的影响规律,为确定疏松砂岩地层的安全钻井液密度窗口提供理论依据.研究结果表明,随着地层渗透性增大,地层破裂压力降低,坍塌压力升高,安全钻井液密度范围变小;井壁温度降低,地层坍塌压力和破裂压力同时降低,安全钻井液密度范围变窄;井壁温度升高,地层破裂压力和坍塌压力同时升高,安全钻井液密度范围变宽.但在温度降低及井壁渗流综合影响下,地层承压能力大幅下降,地层坍塌压力也降低,为了保证钻井安全,应适当降低钻井液密度.