Lors de crises en entreprise, certaines ressources aux caractéristiques particulières émergent pour aider autrui, dans la souffrance. Nous appelons ces ressources : les toxic handlers. Le rôle de cette recherche est de comprendre ce que font les « toxic handlers », pourquoi ils aident autrui dans la souffrance, comment ils le font, comment les organisations peuvent les aider. Les « toxic handlers » sauvent les entreprises par acte de compassion mais payent malheureusement un lourd prix pour cela. Nous avons tenté de répondre au processus de création de la résilience de compassion en entreprise. De quelle manière des individus qui ne laisse rien paraître de particulier au regard de leur entreprise se trouve subitement pris de compassion pour leurs collègues. Nous nous posons la question de ce qui se passe chez le toxic handler, est-il « un porteur de compassion ou de souffrance » ? Comment cette compassion/souffrance va naître chez le « toxic handler » ? Pourquoi les « employés en souffrance » ne parviennent pas à affronter les « émotions toxiques » ? Comment se crée la relation qui va s’effectuer entre le « toxic handler » et « l’employé en souffrance » ? Les toxic handlers sont intermédiaires entre les « toxic boss » et « les employés en souffrance ». Mais les toxic handlers ne peuvent agir seulement et seulement si, il y a crise en entreprise (crise interne) et que le toxic handler soit aussi en crise (nous parlons de double crise). Nous avons réalisé un modèle d’analyse du processus de résilience de compassion et nous l’avons appliqué sur plusieurs entreprises de grandes tailles, subissant des crises. Nos travaux ouvrent un champ de recherches et amènent de nombreuses perspectives au regard de la problématique du processus de résilience de compassion en entreprise. / When a crisis occurs within a company, certain resources with particular characteristics emerge, helping those who suffer. We call these resources: “toxic handlers.”The role of this research is to understand what it is that “toxic handlers” do, why they help others in difficult. How do they do this? What can organizations do to help them? “Toxic handlers” rescue companies through an act compassion, but unfortunately they pay a heavy price for this. We have attempted to answer certain questions surrounding the creation process of compassionate resilience within companies. How do individuals, who don’t appear to be suffering in the eyes of their companies, find themselves full of compassion for their close colleagues? We’re asking ourselves what happens to a toxic handler. Is he or she a “carrier of compassion or of suffering”? How does this compassion or suffering come about with regard to the “toxic handler”? Why can’t employees who suffer manage to front up to toxic emotions? How is the relation between the “toxic handler” and the “employees in pain” created? Toxic handlers act as intermediaries between “toxic boss” and “employees in pain.” The actions of “toxic handlers” are nonexistent within a company unless there is an internal crisis and only if the “toxic handler” is also facing a crisis (what we call a double crisis). We have created an analysis model for compassionate resilience and have applied it to several large companies suffering from a crisis. Our work opens a field of research and brings together numerous perspectives concerning the problematic of compassionate resilience within a company.

Lors de crises en entreprise, certaines ressources aux caractéristiques particulières émergent pour aider autrui, dans la souffrance. Nous appelons ces ressources : les toxic handlers. Le rôle de cette recherche est de comprendre ce que font les « toxic handlers », pourquoi ils aident autrui dans la souffrance, comment ils le font, comment les organisations peuvent les aider. Les « toxic handlers » sauvent les entreprises par acte de compassion mais payent malheureusement un lourd prix pour cela. Nous avons tenté de répondre au processus de création de la résilience de compassion en entreprise. De quelle manière des individus qui ne laisse rien paraître de particulier au regard de leur entreprise se trouve subitement pris de compassion pour leurs collègues. Nous nous posons la question de ce qui se passe chez le toxic handler, est-il « un porteur de compassion ou de souffrance » ? Comment cette compassion/souffrance va naître chez le « toxic handler » ? Pourquoi les « employés en souffrance » ne parviennent pas à affronter les « émotions toxiques » ? Comment se crée la relation qui va s’effectuer entre le « toxic handler » et « l’employé en souffrance » ? Les toxic handlers sont intermédiaires entre les « toxic boss » et « les employés en souffrance ». Mais les toxic handlers ne peuvent agir seulement et seulement si, il y a crise en entreprise (crise interne) et que le toxic handler soit aussi en crise (nous parlons de double crise). Nous avons réalisé un modèle d’analyse du processus de résilience de compassion et nous l’avons appliqué sur plusieurs entreprises de grandes tailles, subissant des crises. Nos travaux ouvrent un champ de recherches et amènent de nombreuses perspectives au regard de la problématique du processus de résilience de compassion en entreprise. / When a crisis occurs within a company, certain resources with particular characteristics emerge, helping those who suffer. We call these resources: “toxic handlers.”The role of this research is to understand what it is that “toxic handlers” do, why they help others in difficult. How do they do this? What can organizations do to help them? “Toxic handlers” rescue companies through an act compassion, but unfortunately they pay a heavy price for this. We have attempted to answer certain questions surrounding the creation process of compassionate resilience within companies. How do individuals, who don’t appear to be suffering in the eyes of their companies, find themselves full of compassion for their close colleagues? We’re asking ourselves what happens to a toxic handler. Is he or she a “carrier of compassion or of suffering”? How does this compassion or suffering come about with regard to the “toxic handler”? Why can’t employees who suffer manage to front up to toxic emotions? How is the relation between the “toxic handler” and the “employees in pain” created? Toxic handlers act as intermediaries between “toxic boss” and “employees in pain.” The actions of “toxic handlers” are nonexistent within a company unless there is an internal crisis and only if the “toxic handler” is also facing a crisis (what we call a double crisis). We have created an analysis model for compassionate resilience and have applied it to several large companies suffering from a crisis. Our work opens a field of research and brings together numerous perspectives concerning the problematic of compassionate resilience within a company.

The purpose of this research is to develop a systematic methodology for the innovative design of Gravity Single Site IC Test Handler. First, basic characteristics of Gravity Single Site IC Test Handler are deduced. Next, all possible variants of function structure are synthesized by using the functional analysis method. Next, a system of kinematic notation is used to generate the principle solutions of each function in a functional structure and all possible design concepts of Gravity Single Site IC Test Handler are created. Then, promising design concepts are evaluated by using the decision matrix method. Finally, feasible design concepts of Gravity Single Site IC Test Handler are provided, and then optimum Gravity Single Site IC Test Handler can be synthesized by using the theory of kinematic design. Based on the foreging, four innovative design conceps of Gravity Single Site IC Test Handler are created step by step. The results of this work are of benefit to the development and innovative design for new Gravity Single Site IC Test Handler¡C

The purpose of this study was to describe perceived psychosocial work environment and musculoskeletal complaints among baggage handlers, and to evaluate whether there is any linear relationship between them. The study is a questionnaire based cross-sectional study, and part of an ongoing larger project. Therefore, the number of forms has been limited to those that were collected in the project by 2010-11-25 (N=117). The questions analyzed in the study come from the Copenhagen Psychosocial Questionnaire and “Nordiska Ministerrådets formulär om besvär i rörelseorganen”, respectively. In addition, ratings of pain intensity according to Borg CR-scale have been used. Linear correlations were assessed by Spearman’s rank correlation. The results showed that the baggage handlers rated good sense of Community and low Emotional demands, but poor Influence and Feedback at the workplace. Their ratings of pain frequency and intensity were relatively low, but the regions where they had most complaints were shoulders and low back. The highest correlation was -0.36 between Meaning and pain frequency in the Shoulders. No particular psychosocial factor or body region appeared highly correlated with all or most of the other variables. For the psychosocial environment factors investigated in this study no extremely good or extremely bad values were discovered. Musculoskeletal complaints were low. No strong correlations between baggage handlers ratings of psychosocial work environment and musculoskeletal complaints were found in this study.

No description available.

Grocery store associates in the deli-bakery departments serve and prepare an increasing amount of ready-to-eat foods. This increases the need for a detailed, effective food safety training program in retail grocery establishments to prevent food borne illness. This research examines food safety knowledge, training preferences, needs, and current practices of grocery stores deli-bakery employees in Southwest and Southern Virginia. This research had two phases. Phase I: employees completed a thirty-four question needs assessment survey concerning background, food safety training needs, preferences and knowledge. Phase 2: 15 employees (from phase 1 locations) food behaviors were observed for approximately six hours each (89.05 hours total). Observational data collection focused on glove use, cross-contamination, and hand washing. The results showed that most grocery food handlers desired hands-on, interactive and one-on-one training that occurs frequently, but is short: less than two hours in length. Overall, most grocery food handlers had general safe food handling knowledge; however, the observational behavior data indicates behaviors do not reflect their knowledge. Greater than 95% understanding was found on the subjects of hand washing and glove use; however, these items were observed practiced incorrectly the most with bare hand contact with ready-to-eat foods and lack of hand washing prior to glove use. The creation of short, hands-on or interactive trainings for retail grocery food handlers that focuses on changing food handling and preparation behaviors may be more effective than current training. / Master of Science in Life Sciences

This research involves a legal impact study of the State College Nuisance Property Ordinance and an assessment of State College Rental Property Managers in the role of place manager/intimate handler of offender. The impact of the Ordinance was assessed by employing an interrupted time series design which examined five years of pre-ordinance violations against five years of post-ordinance violations. The assessment of State College Rental Property Managers in the role of place manager/intimate handlers of offenders was assessed through a mail survey. The survey contained items that measured the level to which State College Rental Property Managers have assumed this role. This level was then regressed against the offenses covered under the Ordinance in order to determine if this role has an impact on reducing and/or deterring offenses in rental units. The data suggest that the Ordinance was successful in reducing violations in nuisance rental units. In addition, the analyses of the survey revealed that a higher level of place manager/intimate handler of offender was positively correlated with criminal and ordinance violations. / Dr. Randy L. Martin Dr. Kathleen J. Hanrahan Dr. Jennifer J. Roberts Dr. John A. Lewis

Every consumer has the right to food that is safe and fit for consumption. Diseases transmitted by foods increase the costs of health care and of the investigation of outbreaks. They can be damaging to trade and tourism by reducing revenues thereby leading to unemployment, or through lawsuits. The food production chain is very critical in its various stages, and certainly is responsible to the larger outbreaks of foodborne diseases, arising in most cases from a deficiency in the facilities, the absence of control in the acquisition of raw materials and the lack of training of the food handlers, both in terms of hygiene and personal presentation in the aspects of reception, storage, preparation, maintenance and distribution of meals. The growth in providers of food services in Brazil is around 20% per annum, which implies changes and innovations arising from our own society, the production sectors, forms of practice, legal codes and quality control systems. Aiming at contributing to the quality of meals sold, this study discusses aspects related to Best Practices in Food Handling, applied to the Unidades Produtoras de Refeições of lodging facilities, specifically hotels, in Maceio, capital of Alagoas State. Criteria related to Best Practices in Food Handling was collected, in loco, by applying a prepared check list based on the relevant legislation of the Ministry of Health, which establishes procedures for best practice in food production so as to ensure the hygienic-sanitary conditions of food ready for consumption. This thesis is divided into two chapters, the first being a literature review which presents the relevant legislation, its criteria with respect to food handlers and the good practices to be implemented during the production process of the meals. The second chapter refers to a research study showing the correlation between outcome variables related to employees and production processes, in addition to ranking considering the size of the lodging facilities surveyed. The results showed that the lodging facilities, regardless of size, meet the criteria of the relevant legislation to a certain degree. Of medium to large hotels, classified in Group II, between 51% to 75% met the legal requirements; and the smaller facilities, in Group III, between 0% and 50% in the two aspects evaluated. / Todo consumidor tem direito a alimentos inócuos e aptos para o consumo. As doenças transmitidas por alimentos aumentam os custos com os cuidados na saúde e com a investigação de surtos e podem ser danosas ao comércio e ao turismo, diminuindo receitas, causando desemprego ou processos judiciais. A cadeia produtiva dos alimentos é muito crítica em suas diversas etapas e, certamente, é a maior reponsável por surtos de doenças de origem alimentar, decorrentes na maioria das vezes da deficiência das instalações, da falta de controle na aquisição das matérias primas e da falta de capacitação da maioria dos manipuladores de alimentos, tanto no aspecto de higiene e apresentação pessoal quanto aos aspectos de recepção, armazenamento, preparo, manutenção e distribuição das refeições. O crescimento dos serviços de alimentação no Brasil está em torno de 20% ao ano, o que implica em transformações e inovações decorrentes da própria sociedade, dos setores produtivos, das formas de conduta, dos códigos legais e dos sistemas da qualidade. Visando contribuir com a qualidade das refeições comercializadas, este estudo discorre sobre os aspectos relativos às Boas Práticas na Manipulação de Alimentos, aplicados a Unidades Produtoras de Refeições de meios de hospedagem, especificamente na hotelaria, de Maceió, capital do Estado de Alagoas. Os critérios relacionados às Boas Práticas na Manipulação dos Alimentos foram levantados, in loco, através da aplicação de check list elaborado com base na legislação pertinente do Ministério da Saúde, que estabelece procedimentos de Boas Práticas em alimentação para garantir as condições higiênico-sanitárias do alimento pronto para consumo. Os resultados revelaram que os meios de hospedagem, independente do porte, cumprem parcialmente os critérios da legislação pertinente. os hotéis de médio e grande portes foram classificados no grupo II, por atenderem aos requisitos legais em percentuais que variam entre 51% a 75% e os de pequeno porte no Grupo III, com atendimento percentuais entre 0% e 50% nos dois aspectos avaliados.

Made available in DSpace on 2014-08-20T14:38:49Z (GMT). No. of bitstreams: 1 Dissertacao_ Monica_ Peters.pdf: 878946 bytes, checksum: b7413c46a3fb8157f851699145fb57ab (MD5) Previous issue date: 2008-03-06 / The human-animal interaction, determined by the type of management, is of fundamental importance in the dairy cattle production. And furthermore, the highest or lowest stress levels will be reached according to the nature of this particular interaction and so, consequently, the productivity and animal well-being. The study had the objective to evaluate the effects of aversive management on behavior, production and milk composition of cows. Thirty-two 60-96-month-old Holstein cows raised under extensive system were assessed. Behavior responses of reactivity (Re), defecation (De), urination (Mi), as well as the time spent in the milking parlour (TPO), duration of milking (TOR), milk production, chemical composition of the milk and somatic cell counting were registrated. Significative differences were found among managements regarding reactivity (P<0.0001), defecation (P=0.0208) e urination (P=0.0007). The cows aversively managed were the most reactive and showed the highest frequency of defecation in the milking parlour. However, cows submitted to aversive management had the lowest of urination. There was significative interaction (P<0.0001) among management and the days, regarding to TPO e TOR, demonstrating that in the end of the experiment the cows got used to the treatments. Looking at milk production, there was significative interaction (P=0.0062) between management and cow age; the aversive management negatively affected cow production with average age of 60 months. Nevertheless, there was no effect of the management on milk chemical composition and somatic cells counting. The aversive management alters the behavior of dairy cattle in the milking parlour, decreasing the well-being and reducing milk production of cows with an average age of 60 months. / A interação entre homem e animal, influenciada pelo tipo de manejo, é de fundamental importância na pecuária leiteira, pois de acordo com a sua natureza serão atingidos maiores ou menores níveis de estresse, com efeitos no bem-estar e na produtividade animal. O estudo teve como objetivo avaliar os efeitos do tipo de manejo: aversivo e não aversivo no comportamento, produção e composição do leite de vacas. Foram utilizadas 32 vacas holandesas, com idade entre 60 e 96 meses, criadas em sistema extensivo. Foram registradas respostas comportamentais de escore de reatividade (Re), freqüência de defecação (De) e micção (Mi), além do tempo de permanência na sala de ordenha (TPO), tempo de ordenha (TOR), produção de leite, composição química do leite e contagem de células somáticas. Foram encontradas diferenças significativas entre os tipos de manejos, com relação à reatividade (P<0,0001), freqüência de defecação (P=0,0208) e de micção (P=0,0007). Vacas manejadas aversivamente foram mais reativas e apresentaram maior freqüência de defecação na sala de ordenha. No entanto, vacas submetidas ao manejo aversivo apresentaram menor freqüência de micção. Houve interação significativa (P<0,0001) entre os tipos de manejos e os dias com relação ao TPO e TOR. No período final do experimento, as vacas se habituaram aos tratamentos e deixaram de responder ao estímulo. Na produção de leite houve interação significativa (P=0,0062) entre manejo e idade das vacas, onde o manejo aversivo afetou negativamente a produção de vacas com idade média de 60 meses. Entretanto, não houve efeito dos tipos de manejo sobre a composição química do leite e contagem de células somáticas. Concluiu-se que o manejo aversivo altera o comportamento das vacas na ordenha, reduzindo o bem-estar animal, com diminuição da produção de leite de vacas com idade média de 60 meses.

Fault Tolerant Control Systems (FTCSs) are control systems including fault tolerant control. These systems are famous for enabling reliability, maintainability and survival ability in safe vehicle design. In some SCANIA Electronic Control Units (ECUs), the ECUs FTCS is based on a centralized fault detector to detect faults and a centralized reconfigurator to reconfigure the system with degraded performance rather than, for example completely shutting down the engine. However, with the size increasing in mechatronic system, the centralized architecture poses some problems in terms of performance, complexity and engineering facility. This thesis will present a Decentralized Service Based Architecture for FTCS. It is a hierarchy architecture composed of a completely decentralized fault diagnoser and a completely decentralized reconfigurator. The decentralized implementation in this thesis is exemplified on part of the Exhaust Emission Control 3 (EEC3) system, one of the ECUs of SCANIA. There are two main parts, denoted a decentralized diagnostic manager (DIMA) and the service based communication framework for the interaction between DIMA and reconfiguration. Compared to the centralized architecture, a decentralized action handler has been built locally in each software module so that actions can be activated as soon as the fault is detected, through which a fast and guaranteed response can be obtained. The concept Service means that the dependency between modules which is solely based on fault propagation. Service communication framework reduces the complexity of the original FTCS. Each ECU can be regarded as a node in the entire communication network of the mechantronic system in SCANIA, and once all the nodes are implemented with the decentralized service based architecture, Bayesian Network can be constructed to model the FTCS with uncertainties.