Investigating the relationship between noise and occupation on the status of mental disorders and depression of workers using questionnaire (DASS) and (BAKK) in steel industries

Introduction: In most industrial environments, people are exposed to noise daily. Exposure to this physical hazard can lead to cognitive impairment in individuals. Noise, like all pollutants, reduces the quality of life and causes significant mood disorders in people. The present study examines a set of cognitive factors to assess the mental health status of workers in terms of depression and stress in a noisy workplace. Materials and Methods: In a descriptive-analytical study in 1399, 1100 steelworkers were evaluated to determine the degree of depression and mood swings. The data were analyzed through a public call at the Isfahan Steel Plant. ISO 9612 (2009) standard was used to measure the sound pressure level. In addition to conducting clinical interviews, subjects answered the BAKK Depression Inventory and the DASS-42 Inventory Depression Scale. Data were analyzed using SPSS software (v. 22). Results: Based on the findings of the study, annoying noise (above 85 decibels) had a significant effect on age factor on depression, marital status factor on anxiety, and shift factor on stress and self-criticism of employees (p <0.05). The mean of the stress variable in the case group was significantly higher than the control group (p <0.001), which indicates the effect of sound intensity level on increasing stress and depression in a noisy environment. Conclusion: The results of this study: Occupational noise higher than the standard 85 dB can have devastating effects on moods and various dimensions of workers' cognitive status.

Penentuan Tipe Pantai di Kawasan Pantai Wisata Batu Karas, Kabupaten Pangandaran, Jawa Barat

Pantai merupakan salah satu objek wisata alam yang paling diminati pengunjung, namun memiliki risiko bahaya tersendiri yang patut diwaspadai. Risiko bahaya yang melekat dimiliki oleh setiap pantai adalah bahaya akibat karakteristik fisik pantai. Pantai Wisata Batu Karas merupakan salah satu objek wisata pantai terfavorit di Jawa Barat dengan peningkatan jumlah pengunjung setiap tahunnya. Selain memiliki berbagai daya tarik wisata, Pantai Batu Karas memiliki risiko bahaya fisik. Risiko bahaya fisik yang dominan di pesisir selatan Jawa Barat, termasuk Pantai Wisata Batu Karas, adalah gelombang pecah karena berbatasan langsung dengan Samudera Hindia yang memicu risiko gelombang tinggi. Keselamatan wisata merupakan hal yang harus diutamakan untuk mencegah kerugian yang mungkin terjadi akibat risiko bahaya. Hal ini dapat dilakukan dengan melakukan penilaian bahaya fisik pantai untuk selanjutnya dapat dijadikan bahan pertimbangan dalam pengelolaan wisata pantai. Riset ini bertujuan untuk menentukan tipe pantai Batu Karas sebagai langkah awal penilaian bahaya fisik pantai akibat gelombang pecah di Pantai Wisata Batu Karas. Riset ini dilakukan pada bulan Januari – Mei 2020, dengan area yang diteliti adalah sepanjang Pantai Wisata Batu Karas. Metode yang digunakan dalam riset ini yaitu metode kuantitatif, selanjutnya dilakukan penentuan tipe pantai yang mengacu pada metode yang dikembangkan oleh Short (1996). Parameter yang digunakan dalam riset ini adalah tinggi dan periode gelombang pecah, kecepatan jatuh sedimen, dan nilai tunggang pasut. Hasil yang didapatkan dari riset ini adalah Pantai Batu Karas memiliki tipe pantai longshore bar and trough, yang selanjutnya dapat digunakan untuk penilaian tingkat bahaya fisik di Pantai Wisata Batu Karas. Beach is one of the most popular natural attractions for visitors, but has its own dangers that need to be watched out for. The inherent hazard risk possessed by each beach is the danger due to the physical characteristics of the beach. Batu Karas Tourism Beach is one of the most favorite beach attractions in West Java with an increasing number of visitors every year. Apart from having various tourist attractions, Batu Karas Tourism Beach also has a risk of physical danger. The dominant physical hazard risk on the southern coast of West Java, including Batu Karas Tourism Beach, is the breaking waves because it is directly adjacent to the Indian Ocean which triggers a high risk of waves. Tourism safety is a matter that must be prioritized to prevent losses that may occur due to hazard risks. This can be done by assessing the physical hazard of the beach which can then be used as a consideration in the management of beach tourism. This research aims to determine the type of beach as an initial step to assess the physical beach hazards in Batu Karas Beach, Pangandaran Regency, West Java. This research was conducted from January – May 2020 and focused on the Batu Karas shoreline area. Quantitative method was used to determine the beach type by referring to the method developed by Short (1996). The parameters used in this research are height and period of the breaker wave, sediment fall velocity, and tide range. The result shows that Batu Karas Beach has longshore bar and trough type, which can then be used for assessing the level of physical hazards at Batu Karas Tourism Beach.

Climate Change Adaptation: Operational Taxonomy and Metrics

The development of adaptation indicators and metrics that can be aggregated and compared to support environmental management is a key challenge for climate experts, finance institutions, and decision-makers. To provide an operational ex-ante evaluation of alternative adaptation strategies, statistical evaluation was conducted on 1562 adaptation projects contained in the Nationally Determined Contributions (NDCs) submitted by almost all parties who signed the Paris Agreement in 2015. As a preliminary stage, we are suggesting a physical risk taxonomy derived from climate model databases and an adaptation project taxonomy using a text analysis. The second stage, consisting of an evaluation metric using a correspondence analysis between adaptation projects and risk classes, was inspired by the analogy with adaptation mechanisms in living organisms—assessing the correct correspondence between threats from the environment and adaptive solutions. It allowed us to develop a coefficient ranging from 0 to 1, expressing the degree of correspondence between adaptive measures’ categories and hazard levels, which we refer to as fitness. Our coefficient would make it possible to compare project classes with each other ex-ante or, conversely, to deduce the most relevant adaptation solutions from climate-change-related hazards. The fitness coefficient could also be used as a preliminary stage of assessment to create a short-list of adaptation projects that are relevant to address a given physical hazard with a given intensity.

HACCP Plan and Adoption of HACCP Metasystem in the Tea Industries of Bangladesh

HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.

Risk associated with foreign bodies in food in the Czech Republic

The food safety is the main concern of the politicians and inhabitants in whole Europe. According the currently valid legislation the food should be save. The food should be safe from all aspects: chemical, microbiological, physical and radiological. Physical hazard/foreign body in food is perceived by public as something to be very simply solved by food business operators. However, foreign body is the biggest single source of customer complaints received by food business operators, retailers and enforcement authorities. In even the best-managed processes, the accidental presence of unwanted items could occasionally occur. Foreign body in food is believed to be a matter of concern to all food business operators. However, the level of inclusion of physical hazards by Czech food business operators in the hazard analysis is still low. Consumers experience with foreign bodies in food or even health problems caused by foreign bodies is continuing high level. Consumer complaints regarding foreign bodies reported from food products should be an important question for the food industry that should implement corrective actions to prevent such unwanted events.

Hazard identification, risk assesment and risk control serta penerapan risk mapping pada rumah sakit hewan Prof. Soeparwi Universitas Gadjah Mada

Hazard identification, risk assesment and risk control and the application of risk mapping at Hospital of the Animal Prof. Soeparwi Universitas Gadjah Mada Purpose: This research was held to analyze the work accident using HIRARC method and the applied of Risk Mapping at the hospital of the animal of Prof. Soeparwi Gadjah Mada University, Yogyakarta.Method: This research used descriptive qualitative research method. The qualitative method used to describe the condition, assess, and to recognize the work accident analysis. The data used was grabbed from Hazard Identification Risk Assessment and Risk Control (HIRARC) method and questionnaire.Results: Hazard identification used HIRARC method at the hospital of the animal of Prof. Soeparwi Gadjah Mada University was about 198. The work hazard commonly includes physical hazard, chemistry, biologist, ergonomics, and psychosocial. The risk assessment which held denoted that there were 61 low risks, 108 medium risks, and 15 high risks. The recommendations of risk restraint that can be given were technician control, administrative, and the use of personal protective equipment (PPE).Conclusion: HIRARC method had been applied at the hospital of animal of Prof. Soeparwi with the result to that grooming unit was high risk work place, assessed with risk mapping. The risk was from animal contact phisically.

Penyuluhan Sistem Keamanan Pangan Dalam Produksi Keripik Tempe Di Desa Parerejo Kabupaten Jawa Timur

Food Safety sistem is a method that commonly use to guarantee the quality of food product in order to avoid hazard which can causing harm to the consumer. One of the well-known traditional food, Tempe, which is made from fermented soybean, has consumed by most of people in Indonesia. Tempe has a short shelf life. The aim of processing Tempe are to make the shelf life longer and also to diversify product of Tempe. One of the most popular product of Tempe is Tempe cracker. Parerejo village is well-known as one of the Tempe and Tempe cracker production base in East Java. Unfortunately, its production has not yet applied Food Safety Sistem. Some actions were needed in order to improve the knowledge of the Tempe and Tempe cracker producers about Food Safety Sistem. Firstly, questionnaires were distributed to the Tempe and Tempe Cracker producers in Parerejo village to determine the level of community understanding about Food Safety Sistem. After distributing the questionnaires, the next action was presenting of the definition, the aspects and the importance of implementation Food Safety Sistem in the production process of Tempe and Tempe cracker. Questionnaires showed that most of the producers of Tempe and Tempe crackers in Parerejo village realizes the importance of implementation Food Safety Sistem. In other hand, Food Safety Sistem has some obstacles to fully apply in the production process. The biggest challenge is the production facilities. Improving sanitation sistems such as sanitation of workers and equipment is one of the real efforts that can be done to improve the production sistem. Sortation of raw material also an effort to avoid physical hazard that can causing harm of the product. At least, awareness of the community about Food Safety Sistem have improved and committed to do some correction in order to avoid the hazard in production process.

Analyzing Human Factors Contributing to the Explosion in Texas Tech University Laboratory

This paper presents the use of human factor analysis and classification system (HFACS) for the explosion in the Texas Tech University laboratory. Human factor issues in the university laboratory were assessed according to four categories in HFACS: unsafe acts, precondition for unsafe acts, unsafe supervision, and organizational influences. The assessment showed that the student committed many errors due to precondition for unsafe acts, in particular no physical hazard evaluation required prior to conducting the experiment. Inadequate supervision in the university laboratory caused the presence of precondition for unsafe acts among students. The trajectory of human factor issues in the categories of unsafe acts, precondition for unsafe acts, and unsafe supervision pointed to the university’s organization. The human factor issues were analyzed according to three subcategories in organizational influences: resource management, organizational climate, and organizational process. The use of HFACS in the explosion in the Texas Tech University laboratory could demonstrate the sequence of failures and human factors leading to the accident.