The Advertising Law of the People’s Republic of China, adopted at the Tenth Session of the Standing Committee of the Eighth Chinese People’s Congress, came into force on February 1, 1995. This marks the formalizatio...The Advertising Law of the People’s Republic of China, adopted at the Tenth Session of the Standing Committee of the Eighth Chinese People’s Congress, came into force on February 1, 1995. This marks the formalization of advertising practices in China. Restored after the reform and opening, China’s advertising industry, as a leading industry to serve the展开更多
The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
The importance of good site progress records in quality assurance; tracking project progress; preparing, analyzing and resolving claims; and placing responsibilities in the event of dispute in building contracts is wi...The importance of good site progress records in quality assurance; tracking project progress; preparing, analyzing and resolving claims; and placing responsibilities in the event of dispute in building contracts is widely recognized. This study engaged Public Building Supervisors in the assessment of site progress record keeping practices in Abuja. A simple structured questionnaire （which mainly assessed the nature and importance of records kept, reasons for keeping them; level of satisfaction with the current approach, challenges and practical ways of improving the practice） was administrated to a hundred of the supervisors, out of which seventy one was properly completed and returned. The results show that all five site progress documents （minutes of progress meetings, day-work sheets, photographs, weekly site records and personal site diaries） found in literature, are in use in Abuja, and have at least a high importance rating （i.e., relative importance index, 0.6 〈 RII 〈 0.8）. Prominent among the reasons for keeping the records are： control of ongoing work （R11 = 0.83） data for estimating future works and terms of contract requirement （each with RII = 0.823）. Though the present record keeping practices were largely assessed satisfactory, 95% of the Supervisors still yearned for improvement. The challenges to the current practice are consistent with those identified in literature and are： continuity consistency, legibility and accountability; in descending order of frequency of occurrence. Computerization, regular inspection of progress documents by assigned supervisors and in-house training of site staff are recommended for improving the record keeping practices.展开更多
文摘The Advertising Law of the People’s Republic of China, adopted at the Tenth Session of the Standing Committee of the Eighth Chinese People’s Congress, came into force on February 1, 1995. This marks the formalization of advertising practices in China. Restored after the reform and opening, China’s advertising industry, as a leading industry to serve the
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
文摘The importance of good site progress records in quality assurance; tracking project progress; preparing, analyzing and resolving claims; and placing responsibilities in the event of dispute in building contracts is widely recognized. This study engaged Public Building Supervisors in the assessment of site progress record keeping practices in Abuja. A simple structured questionnaire （which mainly assessed the nature and importance of records kept, reasons for keeping them; level of satisfaction with the current approach, challenges and practical ways of improving the practice） was administrated to a hundred of the supervisors, out of which seventy one was properly completed and returned. The results show that all five site progress documents （minutes of progress meetings, day-work sheets, photographs, weekly site records and personal site diaries） found in literature, are in use in Abuja, and have at least a high importance rating （i.e., relative importance index, 0.6 〈 RII 〈 0.8）. Prominent among the reasons for keeping the records are： control of ongoing work （R11 = 0.83） data for estimating future works and terms of contract requirement （each with RII = 0.823）. Though the present record keeping practices were largely assessed satisfactory, 95% of the Supervisors still yearned for improvement. The challenges to the current practice are consistent with those identified in literature and are： continuity consistency, legibility and accountability; in descending order of frequency of occurrence. Computerization, regular inspection of progress documents by assigned supervisors and in-house training of site staff are recommended for improving the record keeping practices.
