A comprehensive study of accident records which have occured in Coal Mining Industries of Europe and U. S. A are analysed. The intention of the research was to establish relationships between the various accidents and prevention methods adopted by each country are evaluated and to assess the impact of industrial legislation in these various countries on accident rate are examined. The study analyses in paricular the fatal accident rate, and major and minor rate. The Major health hazards associated with coal mining are described in detail and discusses together with the Measurement of safety performance and its application in the Safety field. The study also examines the role of human factors in accidents also includes a summaries of fatal and major injury rates for 46 countries. Arising from the research a number of recommendations for improving safety are requires further research are indentified.

Thesis (Ph. D.)--University of Canterbury, 2007. / Title from PDF title page (viewed on Feb. 23, 2008). Includes bibliographical references (p. 239-253).

Thesis (M.P.A.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves 108-115).

Thesis (M.P.A.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves 108-115). Also available in print.

In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were established and possible changes of danger and the consequent monitoring and corrective action. Because of the HACCP system in the company for the last 10 years, well developed and stabilized, it was proposed to reduce the number of critical control points. The HACCP system is carried out in constant evolution and must constantly adapt and production workflows. Therefore, these new proposed changes can be valid only until until it changes anything in production technology.

Made available in DSpace on 2015-03-26T13:47:29Z (GMT). No. of bitstreams: 1 texto completo.pdf: 4069603 bytes, checksum: 86b254d515c67c4a265e4d713e51b915 (MD5) Previous issue date: 2007-01-29 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / The drink water production to human use with adequate standards is very important to the health of consumers. At present, there are many researches in development to value the treatment of water in the world with support of World Health Organization and Health Treasury. On this context, the HACCP system is a important instrument to maintain the quality in water production. The studied supply system was the ETA/UFV, where were value in microbiologic and physical-chemical aspects of all treatment points to value the hazards. About the results, the ETA was according with the decree MS no 518/2004. Still, were value the associations of the protozoan (oo)cysts with others aspects as spores (aerobic e anaerobic), heterotrophic plate count, Clostridium perfringens, turbidity, color and solids. In this value of the plan was possible to suggest to introduction the points of the HACCP in the water treatment, valuing the action of al the treatment point (raw water, sedimentation, filters, disinfection and distribution) and the removal of all parameters. With this work, it was suggest as critical points the raw water, sedimentation, filters and disinfection. However, the HACCP is a system to reduce the risks to the health, valuing all the points and locate the faults, so, it is important to consider the estimation necessity of each production unit, in this case the water treatment, carrying own assessment to locate the hazards in the production to establish own limits and preventions. / A produção de água para consumo humano com padrões adequados de potabilidade é de suma importância para a saúde da população consumidora. Atualmente, diversas pesquisas têm sido realizadas sob a sugestão da Organização Mundial de Saúde e Ministério da Saúde, no intuito de avaliar as técnicas disponíveis no tratamento de água e propor novas tecnologias e, ou novos parâmetros de qualidade. Nesse contexto, o sistema APPCC apresenta-se como ferramenta viável no controle da produção de água. O sistema de abastecimento em estudo foi o da Universidade Federal de Viçosa (SAA-UFV) onde foram monitoradas todas as etapas de tratamento segundo parâmetros microbiológicos e físico-químicos a fim de identificar os perigos a partir de um diagrama de fluxo pré-elaborado. Segundo os resultados obtidos, o controle da qualidade da água produzida pela esteve sempre de acordo com os padrões estabelecidos pela Portaria MS no 518/2004. Foi verificado, ainda, correlações significativas entre (oo)cistos de protozoários e os parâmetros esporos (aeróbios e anaeróbios), contagem de bactérias heterotróficas, Clostridium perfringens, turbidez, cor e sólidos em suspensão, sendo necessários, entretanto, outros estudos para a adequada validação desses resultados. A avaliação inicial da produção de água na estação de tratamento de água da UFV (ETA-UFV) permitiu subsidiar a aplicação dos princípios do APPCC. Segundo as remoções dos parâmetros microbiológicos e físico-químicos verificadas em cada etapa, foram considerados pontos de atenção: captação, decantação, filtração, desinfecção e distribuição. Como pontos críticos de controle, foram considerados: captação, decantação, filtração e desinfecção. Há ainda de se considerar que, sendo o APPCC um plano que busca minimizar as chances de falhas no sistema de produção a partir de avaliações sistemáticas do processo, é necessário que cada unidade de produção, neste caso, as estações de tratamento de água, realize estudos preliminares para verificação de seus perigos, pontos críticos e medidas próprias de prevenção e, ou, controle.

Made available in DSpace on 2014-08-20T13:42:06Z (GMT). No. of bitstreams: 1 Tese_Kelly_ Lameiro_ Rodrigues.pdf: 1753242 bytes, checksum: 6997ec37fd7ae8ae959a4d8a1f50d6bc (MD5) Previous issue date: 2010-07-20 / In recent years there has been a large increase in the number of foodservice establishments, especially in the area of collective meals. However, this increase does not always come with the concern about the sanitary quality of meals served. The use of quality control tools in foodservice units is of fundamental importance for the production of safe meals from a microbiological standpoint, besides being a requirement of Brazilian legislation. In the first article the adoption of Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP) and of the Hazard Analysis and Critical Control Points (HACCP) system in institutional foodservice operations in the city of Caxias do Sul RS was evaluated; the results showed the existence of deficiencies in the implementation and use of these quality control tools in food preparation, hot holding and distribution. In the second article the hygienic and sanitary conditions and the effect of implementation of a Prerequisite Program (RRP) in the practices of an institutional foodservice unit in southern Brazil were evaluated; the results showed that GMP arising from PRR may promote the conditions for production of safe meals. In the third article the aim was to validate the procedures for cleaning vegetables served raw in salads and for transport of hot food preparations in an institutional foodservice in the city of Pelotas. The temperatures of the hot food preparations transported, as well as their holding time, were kept within the safety limits prescribed by Brazilian legislation from the end of the cooking process up to the end of the service period. However, high coliform counts of some vegetable samples after hygienization suggest that the procedure need to be adjusted. / Nos últimos anos houve um grande aumento no número de estabelecimentos dedicados ao serviço de alimentos, especialmente na área de refeições coletivas. Contudo, este aumento nem sempre é acompanhado da preocupação com a qualidade higiênico sanitária das refeições servidas. A implantação de sistemas de controle de qualidade nas Unidades de Alimentação e Nutrição (UAN) é de fundamental importância para a produção de refeições seguras do ponto de vista microbiológico, além de ser uma exigência da legislação sanitária brasileira. No primeiro artigo foram avaliadas a adoção de Boas Práticas (BP), Procedimentos Operacionais Padronizados (POP) e sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) em UAN de Caxias do Sul RS; os resultados obtidos indicaram que existem falhas na implantação e execução destas ferramentas de controle de qualidade nas etapas de preparação, conservação e distribuição dos alimentos. No segundo artigo avaliaram-se as condições higiênico-sanitárias e o efeito da implantação de Programa Pré-Requisitos (PRR) nas práticas de um serviço de alimentação institucional no sul do Brasil; os resultados mostraram que as BP advindas do PRR podem promover as condições para a produção de refeições seguras. No terceiro artigo o objetivo foi validar os procedimentos de higienização de vegetais servidos crus em saladas e de transporte de preparações alimentícias em um serviço de alimentação institucional da cidade de Pelotas, RS. As temperaturas das preparações transportadas, assim como o tempo de exposição à temperatura ambiente, foram mantidas dentro dos limites preconizados na legislação brasileira desde a pós-cocção até o final da distribuição. Contudo, foram encontradas contagens de coliformes mais altas nas amostras higienizadas do que nas não higienizadas, o que demonstra que o procedimento de higienização de vegetais precisa ser ajustado.

In spite of the documented success of Pathogen Reduction and Hazard Analysis and Critical Control Points (PR/HACCP) at the processing level, farm-level and retail-level application is optional. Several factors impact the gap of food safety regulations from farm to fork. This thesis focuses on the retail level. At the retail level, pathogen survival and the associated ability to cause further disease to humans even after being subjected to certain processing and packaging conditions have varying implications on the probability of sickness or death. This issue also arises over the fact that, sometimes, appropriate handling and processing instructions are not properly followed by consumers. The primary goals of the project are to develop an optimal food safety intervention strategy that incorporates risk, cost, and the value of pathogen reduction with alternative control mechanism. We wish to evaluate incentives for PR/HACCP-like planning and adherence to best management practices that promote safe food production. These incentives will be evaluated for the retail level. In addition, we will develop optimal intervention strategies for ready-to-eat meats and poultry products that incorporate risk assessment, cost of intervention, and the value of risk reduction of alternative strategies for the farm-to-table continuum. The model adopted in this study is an expansion of the stochastic optimization model developed by Nganje, Kaitibie, and Sorin (2005) to include the optimal intervention strategy at the retail ( consumer) level. These components are simulated with firm-level microbial data at the processing and retail level using stochastic optimizer software. Stochastic dominance was also used to compare across the optimal strategies and determine if there is one clear choice that is preferred. This allowed us incorporate risk preferences of firms. The scenario method was used to determine what factors would likely affect the adoption of PR/HACCP at the retail level. Finally, this thesis provides firms and policymakers a direction for future options concerning risk mitigation strategies.

Landslide hazard assessment of densely forested, remote, and difficult to access areas can be rapidly accomplished with airborne light detection and ranging (lidar) data. An evaluation of geomorphic change by lidar-derived digital elevation models (DEMs) coupled with geotechnical soils analysis, aerial photographs, ground measurements, precipitation data, and numerical modeling can provide valuable insight to the reactivation process of unstable landslides. A landslide was selected based on previous work by Mickleson (2011) and Burns et al. (2010) that identified the Madrone Landslide with significant volumetric changes. This study expands on previous work though an evaluation of the timing and causation of slope failure of the Madrone Landslide. The purpose of this study was to evaluate landslide morphology, precipitation data, historical aerial photographs, ground crack measurements, geotechnical properties of soil, numerical modeling, and elevation data (with multi-temporal lidar data), to determine the conditions associated with failure of the Madrone Landslide. To evaluate the processes involved and timing of slope failure events, a deep seated potentially unstable landslide, situated near the contact of Eocene sedimentary and volcanic rocks, was selected for a detailed analysis. The Madrone Landslide (45.298383/-123.338796) is located in Yamhill County, about 12 kilometers west of Carlton, Oregon. Site elevation ranges from 206 meters (m) North American Vertical Datum (NAVD-88) near the head scarp to 152 m at the toe. The landslide is composed of two parts, an upper more recent rotational slump landslide and a lower much older earth flow landslide. The upper slide has an area of 2,700 m2 with a head scarp of 5-7 m and a volume of 15,700 m3. The lower earth flow has an area of 2300 m2, a head scarp of 15 m, and a volume of 287,500 m3. Analysis of aerial photographs indicates the lower slide probably originated between 1956 and 1963. The landslide is located at a geologic unit contact of Eocene deep marine sedimentary rock and intrusive volcanic rock. The landslide was instrumented with 20 crack monitors established across ground cracks and measured periodically. Field measurements did not detect ground crack displacement over a 15 month period. Soil samples indicate the soil is an MH soil with a unit weight of 12 kN/m3 and residual friction angle of 28φ'r which were both used as input for slope stability modeling. Differential DEMs from lidar data were calculated to generate a DEM of Difference (DoD) raster to identify and quantify elevation changes. Historical aerial photograph review, differential lidar analysis, and precipitation data suggest the upper portion of the landslide failed as a result of the December 2007 storm.

A comprehensive study of accident records which have occured in Coal Mining Industries of Europe and U. S. A are analysed. The intention of the research was to establish relationships between the various accidents and prevention methods adopted by each country are evaluated and to assess the impact of industrial legislation in these various countries on accident rate are examined. The study analyses in paricular the fatal accident rate, and major and minor rate. The Major health hazards associated with coal mining are described in detail and discusses together with the Measurement of safety performance and its application in the Safety field. The study also examines the role of human factors in accidents also includes a summaries of fatal and major injury rates for 46 countries. Arising from the research a number of recommendations for improving safety are requires further research are indentified. / Ministry of Culture and Higher Education Of Islamic Republic of Iran