Yes / Fault tolerance is the ability of a system to respond swiftly to an unexpected failure. Failures in a cloud computing environment are normal rather than exceptional, but fault detection and system recovery in a real time cloud system is a crucial issue. To deal with this problem and to minimize the risk of failure, an optimal fault tolerance mechanism was introduced where fault tolerance was achieved using the combination of the Cloud Master, Compute nodes, Cloud load balancer, Selection mechanism and Cloud Fault handler. In this paper, we proposed an optimized fault tolerance approach where a model is designed to tolerate faults based on the reliability of each compute node (virtual machine) and can be replaced if the performance is not optimal. Preliminary test of our algorithm indicates that the rate of increase in pass rate exceeds the decrease in failure rate and it also considers forward and backward recovery using diverse software tools. Our results obtained are demonstrated through experimental validation thereby laying a foundation for a fully fault tolerant IaaS Cloud environment, which suggests a good performance of our model compared to current existing approaches. / Petroleum Technology Development Fund (PTDF)

<p>There is no standard format for posting blog entries, which results in many different web feed formats and APIs being used. This thesis work addresses the problem by determining the feasibility of the development of a plug-in based architecture, used in a mobile blogging application compatible with multiple service providers.</p><p>During the study, a definition of what a feasible architecture would be was made based on requirements set by the stakeholders. Six models that complied with this definition were designed and compared. One of them was selected for prototyping. The prototyping phase was intended to test if the architecture could be implemented in a mobile environment. The study revealed that it is feasible to develop a plug-in based architecture to solve the problem, although with some limitations due to the dependency of libraries for streaming XML transformations not yet implemented in J2ME.</p> / <p>Det finns inget standardformat för att posta ett blogginlägg, vilket resulterar i att många olika web feed-format och APIer används. Det här examensarbetet angriper problemet genom att undersöka om det är genomförbart att utveckla</p><p>en plug-inbaserad arkitektur för en applikation till mobiltelefoner, som är kompatibel med flera olika bloggtjänster.</p><p>Under studiens gång definierade vi vad termen genomförbart skulle innebära, baserat på krav från olika intressenter. Sex modeller som uppfyllde definitionen utvecklades och jämfördes. En av dessa valdes ut för att användas som grund</p><p>för en prototyp. Prototypfasen avsåg att bevisa om arkitekturen kunde implementeras i en mobil miljö. Studien visade att det är genomförbart att utveckla en plug-inbaserad arkitektur för att lösa problemet, dock med några begränsningar på grund av beroende av bibliotek för strömmande XMLtransformationer som ännu inte implementerats i J2ME.</p>

Globally, investigations into food-borne illnesses show that the majority of cases involve poor hand hygiene of the food handler. The challenge of providing safe food therefore requires new strategies for evaluating cross-contamination of pathogenic micro-organisms on the food handler's hands, which might be detrimental or hazardous to the health of the patient Although food-borne diseases may be multifactorial in aetiology, no standards or evaluation systems, such as an occupational health surveillance programme, are available to monitor and ensure that food is free of pathogens. The formulation and implementation of standards may contribute to ensuring that food handlers comply with hand hygiene practices during food handling. Such practices guarantee that food reaching the patient is safe. The objectives in this research project originated from the occupational health practice and gave direction of the empirical research project. The literature was reviewed to discover what is currently known concerning the food handlers' hand hygiene during food handling and food-borne illnesses and the theoretical framework gave direction and guidance to the survey design of the empirical research, which was quantitative, explorative, descriptive and contextual in nature. The food handlers from the food preparation sections of the four major healthcare services in Potchefstroom, in the North West Province, South Africa, were the target population and the sampling method was all-inclusive (n=110). Eighty (75.47%) food handlers participated in the research project. The design entailed three steps. The first was conducted with a questionnaire, to identify the food handlers' compliance with hand hygiene during food handling. The second step involved determining the prevalence of Escherichia coli and Staphylococcus aureus on the food handlers' hands. The results were used for the formulation of standards for the hand hygiene of food handlers. Finally, recommendations for practice, education and research were made. The implementation of these recommendations could contribute knowledge to the body of nursing and promote good hand hygiene practices in the healthcare service. / Thesis (M.Cur.)--North-West University, Potchefstroom Campus, 2009.

Globally, investigations into food-borne illnesses show that the majority of cases involve poor hand hygiene of the food handler. The challenge of providing safe food therefore requires new strategies for evaluating cross-contamination of pathogenic micro-organisms on the food handler's hands, which might be detrimental or hazardous to the health of the patient Although food-borne diseases may be multifactorial in aetiology, no standards or evaluation systems, such as an occupational health surveillance programme, are available to monitor and ensure that food is free of pathogens. The formulation and implementation of standards may contribute to ensuring that food handlers comply with hand hygiene practices during food handling. Such practices guarantee that food reaching the patient is safe. The objectives in this research project originated from the occupational health practice and gave direction of the empirical research project. The literature was reviewed to discover what is currently known concerning the food handlers' hand hygiene during food handling and food-borne illnesses and the theoretical framework gave direction and guidance to the survey design of the empirical research, which was quantitative, explorative, descriptive and contextual in nature. The food handlers from the food preparation sections of the four major healthcare services in Potchefstroom, in the North West Province, South Africa, were the target population and the sampling method was all-inclusive (n=110). Eighty (75.47%) food handlers participated in the research project. The design entailed three steps. The first was conducted with a questionnaire, to identify the food handlers' compliance with hand hygiene during food handling. The second step involved determining the prevalence of Escherichia coli and Staphylococcus aureus on the food handlers' hands. The results were used for the formulation of standards for the hand hygiene of food handlers. Finally, recommendations for practice, education and research were made. The implementation of these recommendations could contribute knowledge to the body of nursing and promote good hand hygiene practices in the healthcare service. / Thesis (M.Cur.)--North-West University, Potchefstroom Campus, 2009.

Submitted by CINTHIA YUKICO DOS SANTOS null (cyscapricornio@hotmail.com) on 2016-03-14T12:11:55Z No. of bitstreams: 1 Tese_Vet_08.pdf: 2048637 bytes, checksum: 5c4e780711158cf1a1cf2ac85b943977 (MD5) / Approved for entry into archive by Sandra Manzano de Almeida (smanzano@marilia.unesp.br) on 2016-03-14T18:49:45Z (GMT) No. of bitstreams: 1 santos_cy_dr_jabo.pdf: 2048637 bytes, checksum: 5c4e780711158cf1a1cf2ac85b943977 (MD5) / Made available in DSpace on 2016-03-14T18:49:45Z (GMT). No. of bitstreams: 1 santos_cy_dr_jabo.pdf: 2048637 bytes, checksum: 5c4e780711158cf1a1cf2ac85b943977 (MD5) Previous issue date: 2016-01-28 / A contaminação microbiana dos alimentos é um dos principais problemas de saúde pública. Nos estabelecimentos produtores de alimentos, a contaminação de carnes e derivados cárneos é muito comum. O objetivo do presente estudo foi verificar as condições higiênico-sanitárias e físico-estruturais dos estabelecimentos e também a qualidade microbiológica das linguiças frescal suína produzidas pelos estabelecimentos fiscalizados pelo Serviço de Inspeção Municipal de Rio Verde/Goiás. A pesquisa foi dividida em duas partes, sendo a primeira realizada por meio de auditorias técnicas nos estabelecimentos com produção de linguiça frescal suína, com a aplicação de um checklist para verificação da condições higiênico-sanitárias e físico-estruturais e aplicação de um questionário para os manipuladores de alimentos para verificação das condições socioeconômicas e conhecimento sobre BPF. Já a segunda parte foi desenvolvida por meio da avaliação da qualidade microbiológica das linguiças frescal suína produzidas pelos estabelecimentos auditados. Os estabelecimentos foram classificados de acordo com as notas obtidas do checklist, como 2,2% (1/45) deficiente, 6,6% (3/45) regular, 70,0% (30/45) bons, e 22,2% (10/45) muito bons. Os manipuladores entrevistados possuíam baixo nível de escolaridade, 36% (18/50) com ensino médio completo, contrastando com 34% (17/50) com ensino fundamental incompleto, 58,0% (29/50) trabalhava há mais de 10 anos em açougues ou em frigoríficos, tinham bons hábitos higiênicos e 68% dos manipuladores participaram de cursos de Boas Práticas de Fabricação. Verificou-se que das 45 amostras de linguiça frescal suína analisadas 8,9% (4/45) excederam o limite regulamentar, sendo que 2,2% (1/45) amostras foram positivas para Staphylococcus coagulase positivos, 6,6% (3/45) amostras positivas para Coliformes termotolerantes e Staphylococcus coagulase positivos, concomitantemente. Diante dos resultados obtidos, recomenda-se a adequação das não conformidades, como a capacitação dos manipuladores e monitoramento dos itens avaliados. Alguns estabelecimentos requerem uma intensificação da fiscalização, de modo a atender os requisitos regulamentares de qualidade dos produtos cárneos. / The microbial contamination from food is one of the major public health problems. In food-producing establishments, the contamination of meat and meat food derived is very common. The aim of this study was to verify the sanitary hygienic conditions and physical structural from the establishments and also the microbiological quality of frescal swine sausages produced by institutions monitored by the Municipal Inspection Service of Rio Verde/Goiás. The research was divided into two parts, the first by means of technical audits in establishments with frescal swine sausage production with the application of a checklist to verify the sanitary conditions and physical-structural and application of a questionnaire for food handlers to verify the socioeconomic conditions and knowledge of GMP. The second part was developed by assessing of the microbiological quality of frescal swine sausages produced by the audited institutions. The establishments were classified according to the grades obtained the checklist as 2.2% (1/45) poor, 6.6% (3/45) regular, 70.0% (30/45) good, and 22, 2% (10/45) very good. The handlers interviewed had low educational level, 36% (18/50) with a complete high school, contrasting with 34% (17/50) with incomplete primary education, 58.0% (29/50) worked for over 10 years in butcher shops or slaughter houses, they had good hygiene habits and 68% of handlers participated in good Manufacturing Practices courses. It was found that the 45 frescal swine sausage samples analyzed 8.9% (4/45) exceeded the regulatory limit, and 2.2% (1/45) samples were positive for Staphylococcus coagulase positive, 6.6% (3/45) positive samples for thermotolerant coliforms and Staphylococcus positive coagulase concurrently. Based on these results, the adequacy of non-conformities is recommended, as the training of handlers and monitoring of the items evaluated. Some properties require an intensification of supervision in order to meet the regulatory requirements of quality meat products.

There is no standard format for posting blog entries, which results in many different web feed formats and APIs being used. This thesis work addresses the problem by determining the feasibility of the development of a plug-in based architecture, used in a mobile blogging application compatible with multiple service providers. During the study, a definition of what a feasible architecture would be was made based on requirements set by the stakeholders. Six models that complied with this definition were designed and compared. One of them was selected for prototyping. The prototyping phase was intended to test if the architecture could be implemented in a mobile environment. The study revealed that it is feasible to develop a plug-in based architecture to solve the problem, although with some limitations due to the dependency of libraries for streaming XML transformations not yet implemented in J2ME. / Det finns inget standardformat för att posta ett blogginlägg, vilket resulterar i att många olika web feed-format och APIer används. Det här examensarbetet angriper problemet genom att undersöka om det är genomförbart att utveckla en plug-inbaserad arkitektur för en applikation till mobiltelefoner, som är kompatibel med flera olika bloggtjänster. Under studiens gång definierade vi vad termen genomförbart skulle innebära, baserat på krav från olika intressenter. Sex modeller som uppfyllde definitionen utvecklades och jämfördes. En av dessa valdes ut för att användas som grund för en prototyp. Prototypfasen avsåg att bevisa om arkitekturen kunde implementeras i en mobil miljö. Studien visade att det är genomförbart att utveckla en plug-inbaserad arkitektur för att lösa problemet, dock med några begränsningar på grund av beroende av bibliotek för strömmande XMLtransformationer som ännu inte implementerats i J2ME.

In the thesis according to the award (the design and assessment of the basic elements of container crane, design and calculation drives of bridge and cats, including relevant drawings) developed completely. Assessment of the basic elements of container crane is carried out according to CSN 27 0103 Design of steel structures and cranes CSN 73 1401 Design of steel structures. It is designed and calculated drives as a bridge crane and drive cats. The thesis is processed into different units according to the award.

Magister Scientiae (Nutrition Management) - MSc(NM) / Introduction: The significant link between mental health and nutrition throughout one’s life cannot be overstated. Yet this strong association is often neglected in the public healthcare sector in South Africa, particularly in the case of people who are being treated for various types of mental illness. It is therefore important to prioritise nutrition care through efficient and effective hospital food services in public psychiatric facilities. Although hospital settings are often perceived to provide efficient clinical care, the food provided to patients by hospital food service units is often criticised for being bland, repetitive and/or unhealthy. At times, too, inadequate food budget allocations by provincial health departments or poor supply chain management practices result in patients receiving inadequate quantities of food at mealtimes, which might lead to their becoming malnourished during their hospital stays. For psychiatric patients in particular, malnutrition can have serious short and longer-term consequences.

Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.

MPH / Department of Public Health