scholarly journals Annotation Inference for Safety Certification of Automatically Generated Code (Extended Abstract)

2006 ◽  
Author(s):  
Ewen Denney ◽  
Bernd Fischer
Keyword(s):  
Safety Certification

Voluntary Product Safety Certification

2016 ◽  
Author(s):  
Ganesh Iyer ◽  
Shubhranshu Singh
Keyword(s):  
Product Safety ◽  
Safety Certification

How Should Food Safety Certification be Financed?

2001 ◽  
Vol 83 (4) ◽  
pp. 852-861 ◽  
Author(s):  
John M. Crespi ◽  
St)phan Marette
Keyword(s):  
Food Safety ◽  
Safety Certification

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

Safety Certification of Mixed-Criticality Systems

2018 ◽  
pp. 403-446
Author(s):  
I. Martinez ◽  
G. Bouwer ◽  
F. Chauvel ◽  
Ø. Haugen ◽  
R. Heinen ◽  
...  
Keyword(s):  
Safety Certification ◽  
Mixed Criticality

scholarly journals Failure Analysis of fractured Fixing Bolts of a Mobile Elevating Work Platform using Finite Element Methods

2019 ◽  
Author(s):  
DongHoon Choi ◽  
Jae-Hoon Kim
Keyword(s):  
Finite Element ◽  
Chemical Composition ◽  
Chemical Analysis ◽  
Failure Analysis ◽  
Visual Inspection ◽  
Standard Procedure ◽  
Fatigue Analysis ◽  
Certification Authority ◽  
Element Analysis ◽  
Safety Certification

Mobile elevating work platforms (MEWPs) consist of a work platform, extending structure, and chassis, and are used to move persons to working positions. MEWPs are useful but are composed of pieces of equipment, and accidents do occur owing to equipment defects. Among these defects, accidents caused by the fracture of bolts fixed to the extension structure and swing system are increasing. This paper presents a failure analysis of the fixing bolts of MEWP. Standard procedure for failure analysis was employed in this investigation. Visual inspection, chemical analysis, tensile strength measurement, and finite element analysis (FEA) were used to analyze the failure of the fixing bolts. Using this failure analysis approach, we found the root cause of failure and proposed a means for solving this type of failure in the future. First, the chemical composition of the fixing bolt is obtained by a spectroscopy chemical analysis method, which determined that the chemical composition matched the required standard. The tensile test showed that the tensile and yield strengths were within the required capacity. The stress analysis was carried out at five different boom angles, and it was determined that the fixing bolt of MEWP can withstand the loads at all the boom angles. The outcomes of the fatigue analysis revealed that the fixing bolt fails before reaching the design requirements. The results of the fatigue analysis showed primarily that the failure of the fixing bolt was due to fatigue. A visual inspection of the fractured section of the fixing bolt also confirmed the fatigue failure. We propose a method to prevent failure of the fixing bolt of the MEWP from four different standpoints: the manufacturer, safety certification authority, safety inspection agency, and owner.

scholarly journals Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

2020 ◽  
Vol 83 (9) ◽  
pp. 1607-1618
Author(s):  
E. RICKAMER HOOVER ◽  
NICOLE HEDEEN ◽  
AMY FREELAND ◽  
ANITA KAMBHAMPATI ◽  
DANIEL DEWEY-MATTIA ◽  
...  
Keyword(s):  
United States ◽  
Food Safety ◽  
The United States ◽  
Safety Training ◽  
Foodborne Illness ◽  
Surveillance Systems ◽  
Safety Certification ◽  
Food Safety Training ◽  
Outbreak Size ◽  
Policies And Practices

ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks. HIGHLIGHTS

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