Does waiving preventive food control inspections in Finland weaken the prerequisites for safe food handling in restaurants?

Finnish food control authorities waived pre-inspections of food premises in 2011, leaving food business operators to begin operating with no pre-operation food control. This study aims to investigate the effects of this food policy change on the preconditions for Good Hygienic Practices (GHPs) on food premises. Of the 916 food premises that were included in this study, 379 were pre-approved whereas 537 merely notified their operations. The results show that notified food service premises (restaurants) preparing food displayed significantly more non-compliance pertaining to infrastructure than did restaurants pre-approved for food preparation (11.5% and 1.8% of the premises, respectively) (p < 0.05). Significant differences also emerged in the number of premises with non-compliance pertaining to cleaning facilities and equipment, and marked differences in the adequacy of hand and other washing sites. Such instances of non-compliance weaken the preconditions for GHPs. The results suggest that re-introducing pre-inspections of restaurants would strengthen the preconditions for GHPs and possibly provide a model for other countries with similar food control systems.     

入侵响应中基于事件相关性的攻击预测算法

目前的入侵检测系统(IDS)中的响应单元只对检测出的当前安全事件做出响应,而忽略了攻击事件间隐藏的关系及攻击的最终目的。本文针对上述问题在IDS的响应单元中提出了一个利用攻击事件间的相关性对攻击的最终目的进行预测的算法。实验证明该算法提高了网络的预警能力,减少了对误报的响应,并能发现分析引擎的漏报情况。     

Prerequisites for effective official food control

We studied the prerequisites for official food control and their relation to the quality of controls by using 17 Finnish municipal food control units as our sample. Based on our results, units invest in creating adequate working conditions through the provision of guidance papers, pre forma templates and possibilities for staff to collectively hold discussions. However, poor orientation, tacit knowledge and incomplete commitment among staff to quality systems remain as challenges in the units. Insufficient human resources and the inability of heads of food control units to recognize problems in the workplace setting may impair the functional capacity of units. Poor workplace atmosphere and weaknesses in organization of work may also be reflected in food businesses operators' lesser appreciation toward official food controls.     

预算松弛的成因与克服措施

全面预算管理是一种集系统化、战略化、人本化为一体的现代管理模式,要实施好全面预算的管理体系,就应建立科学的全面预算、管理机构,有效的规范控制机制、健全预算考核体系,根据实际情况调整预算方案,与ERP的管理和内控制度进行有机结合,加强预算的可操作性。