...Laboratory biosafety manual Third edition World Health Organization Geneva 2004 WHO Library Cataloguing-in-Publication Data World Health Organization. Laboratory biosafety manual. – 3rd ed. 1.Containment of biohazards - methods 2.Laboratories - standards 3.Laboratory infection - prevention and control 4.Manuals I.Title. ISBN 92 4 154650 6 (LC/NLM classification: QY 25) WHO/CDS/CSR/LYO/2004.11 This publication was supported by Grant/Cooperative Agreement Number U50/CCU012445-08 from the Centers for Disease Control and Prevention (CDC), Atlanta, GA, USA. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the CDC. © World Health Organization 2004 All rights reserved. Publications of the World Health Organization can be obtained from Marketing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; email: bookorders@who.int). Requests for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – should be addressed to Publications, at the above address (fax: +41 22 791 4806; email: permissions@who.int). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning...
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...Curtin University of Technology Department of Civil Engineering Environmental Engineering Management 690 Assignment 2 Management of Health and Safety at Work in the Chemical Industry Prepared for: Professor Geoff Taylor By: Mohammed Alshiha Student ID: 13884145 Date: Jan 1st 2010 1.0 Introduction 1 Declaration (i) I have read and understood Curtin University’s policy on plagiarism and I confirm that the work submitted on the 1st of January by me is my own work, and that the work of any other person contained therein is clearly acknowledged. (ii) The work has been written since the 8th of December 2009. (iii) The references in the work do directly relate to the material appearing immediately before them in the text. (iv) All word-for-word quotes from another author are in quotation marks. Mohammed Alshiha ID#13884145 1.0 Introduction 2 Contents 1.0 Introduction ................................................................................................................................ 3 2.0 Safety Management System ........................................................................................................ 5 3.0 Risk Analysis ................................................................................................................................ 7 3.1 Search for hazards ................................................................................................................... 7 3.1.1 Systematic...
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...Chemical Inventory Management System David Acker Auburn University Risk management and Safety Abstract Managing chemical inventories at colleges and universities is one of today’s major challenges for higher education. This is especially true for large, diverse, research-oriented institutions like Auburn University. Knowing what chemicals are on site, their hazard potential, who is responsible for them, and where they are located is essential to maintaining a safe campus. Additionally, Federal and State regulations dealing with hazardous waste, chemical security, and emergency preparedness have become more stringent in recent years, requiring greater accountability from colleges and universities. These safety and regulatory compliance imperatives, along with issues of environmental sustainability and cost containment, drive the need for effective chemical inventory management in the university environment. In order to achieve effective chemical inventory management at Auburn University, Risk Management and Safety (RMS) has implemented a Chemical Inventory Management System (CIMS). The technological core of the CIMS is a chemical tracking database that provides realtime, discreet (to the individual container) monitoring of chemical inventories. The database has the capacity to accurately link the chemical container to hazard data, location, user, and acquisition date. Personnel, equipment, and budgetary resources were required to support the implementation phase, and ongoing...
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...Spain Keywords Organic food, Consumer behaviour, Spain Abstract Organic production and its consumption have grown tremendously in recent years. However, in the case of Spain demand still represents only 1 per cent of food expenditure. The main obstacle seems to be that organic food faces problems related to consumers' acceptability; lack of food availability and seasonality make it difficult to establish appropriate retailing outlets; also, higher costs of production and retailer margins jointly may result in higher prices than consumers are willing to pay for organic food attributes. Research studies have mostly elicited consumers' willingness-to-pay (WTP) for organic food through contingent valuation. Alternatively, explores, using an experimental second-price sealed-bid auction, the value that consumers place on organic food and the effect that information included on ecolabel and physical appearance have on their WTP. This methodological approach involves the use of real money and real products, which, in fact, may overcome the hypothetical bias detected in previous studies. Also discusses the effect on WTP of consumers' demographic characteristics and lifestyles, as well as attitudes towards food safety and buying behaviour. Results show, that as more accurate information is offered, consumers' acceptability of labelled organic food products increases; and that WTP is highly correlated with consumption habits variables. Consumers' acceptability of organic food in Spain ...
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...There are many sites based around Food Safety. A large portion of them are either government regulated or overseen, but there also exist a few that are completely independent. The Center for Food Safety (CFFS) is an organization I found when searching for food safety websites. This site is a non-profit organization that was founded in 1997 to raise awareness of pressing food safety issues and create relationships with food companies of all levels, whether at a grassroots co-op market level or a large-scale international superstore level. Even more in -depth on the website and organization's purpose, they are very active in communities. The CFFS makes multiple appearances of rallies, conferences and speaking engagements to educate the public about issues that affect them nationally such as genetically modified organisms, sweet corn, and meat antibiotics and how these issues should be important to everyone. They also write articles about these issues and distribute them to co-ops throughout the country. One article I looked at on their site named "What's in a Label?" by Lisa J. Bunin, Ph.D., explained the differences between certified organic foods and natural foods. I learned that natural foods are unregulated and aren't tested. Many company make claims that all of their foods were natural. I took some time to look through my cupboards and found a box of tea and read the label. It claimed to be 100% natural, yet in the ingredients it listed "artificial flavor". This was confusing...
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...The Nutritional Value, Health, and Environmental Implications of Organic Foods QBT1 Research Paper Organic food has grown in popularity over the past 24 years. This is evident in the rapid growth of the organic foods industry, growing by 20% every year since 1990. As of 2005, sales realized within this industry amounted to over 13 billion. The organic food industry is a complex industry that is characterized by fluctuations in consumer preferences which stem from the fact that there is varying scientific information on the safety and benefits of organic foods. Research shows that consumers perceive organic food to be more nutritional, improve general health, and safe for the environment. However, are these general perceptions valid? Do organic foods lead to improved health? And are they truly safe for the environment. Over the past two decades, there has been increasing consumer concern over the health and environmental implications of consuming conventionally grown products and the techniques used by conventional farmers. This largely stems from rigorous consumer awareness programs that have been conducted by a number of environmental groups. Anxiety by consumers over the health and nutritional implications of consuming conventional foods as compared to organic foods led to the increased need for the debate on the environment by marketers of food for consumption by the public masses (Paul & Rana, 2012, p. 412). This increased awareness and anxiety on the part of the...
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...Organic food has become very popular. But navigating the maze of organic food labels, benefits, and claims can be confusing. Is organic food really healthier? Do GMOs and pesticides cause cancer and other diseases? What do all the labels mean? This guide can help you make better choices about which organic foods are healthier for you and better for the environment, and how you can afford to incorporate more organic food into your diet. ------------------------------------------------- What is organic food? Making a commitment to healthy eating is a great start towards a healthier life. Beyond eating more fruits, vegetables, whole grains, and good fats, however, there is the question of food safety, nutrition, and sustainability. How foods are grown or raised can impact both your health and the environment. This brings up the questions: What is the difference between organic foods and conventionally grown foods? Is “organic” always best? Are GMOs safe? What about locally grown foods? What does “organic” mean? The term “organic” refers to the way agricultural products are grown and processed. Specific requirements must be met and maintained in order for products to be labeled as "organic." Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers. Organic livestock must...
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...Letter to the Editor To the Editor: In response to your article “Organic Foods: All You Need to Know,” I would like to begin by stating that the topic of organic foods versus GMOs is still very controversial. It is a widely known, ongoing debate, but most do not even know all of the information about the two sides. To recap the general information, I will start with some facts. Organic foods are grown without the use of synthetic pesticides, bioengineered genes, petroleum-based fertilizers, or sewage sludge-based fertilizers while GMOs are engineered to make food crops resistant to herbicides and/or to produce an insecticide. For example, most of the sweet corn produced in the U.S. is genetically engineered to be resistant to the herbicide...
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...Title: to get organic food Specific purpose: Organic food advocates claim that organically grown foods are safer and more nutritious than foods raised with non-organic methods such as pesticide and non-organic fertilizer use, or antibiotic and hormone use. Thesis statement: Many people just don't trust these chemicals and don't want to put them into their bodies. Since virtually all non-organically produced foods contain residues of pesticides, fertilizers and other chemicals, the only way to avoid them is to buy organic foods. Introduction Organic foods are grown without using most conventional pesticides and fertilizers. A product that is identified as being organic is not produced by genetic engineering. Ionizing radiation and sewage sludge cannot be used in organic production or handling. Organic farming practices include soil and water conservation measures. Crop rotation, manure, and compost are used to improve the soil in place of using conventional fertilizers. Instead of using commercial insecticides or herbicides, organic farmers might use companion planting to discourage insects and mulch and hand weeding to control weeds. To be certified as organic, food products need to come from farms and processing plants that are certified as organic. This means that they are inspected by certified government officials to ensure that organic farms are up to USDA organic standards. The USDA is responsible for the organic labeling program and allows one of three possible labels: ...
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...Introduction Whole Foods was established in 1980 with one store in Austin, Texas. Today, Whole Foods is the world’s largest leader in natural and organic foods. There are over 310 stores in North America and the United Kingdom. Whole Foods is committed to the finest natural and organic foods available, sustainable agriculture and have one of the strictest of quality standards. Whole Foods offers customers a wide variety of products. “Natural” refers to food that is free of growth hormones or antibiotics, where “certificated organic” food conforms to the standards, as defined by the U.S. Department of Agriculture in October 2002. (Pearce, J. A., and Robinson, R. B., 2011). Whole Foods continues to grow steadily in employees and stores. Synopsis of the Situation Will there be enough organic supply of food to satisfy the growing demand to its customers? Whole Foods has realized that due to the large demand in organics and the steady growth of customers buying organic foods, they have encountered a problem. The competition has increased and many supermarkets and grocery stores now supply organic foods and have an organic section of the store. Key Issues The Whole Food stores are targeted around well educated customers who have high salaries which enable them to afford the company’s higher prices. The organic crops have a lower quantity because it is rarer and only accounts for 3% of US farmland usage. There are strict government requirements that...
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...Guillermo C. Reboca Case Study 3 “Monsanto’s Roundup Ready Wheat” BMGT 496 – 4021 Dr. Alan Goodman University of Maryland University College April 11, 2011 I. Thesis Statement Genetically Modified Organisms (GMO) are the result of splicing foreign genetic material, like a transgene, into a target organism’s DNA to create an organism showing at least one new genetic characteristic. With the world’s population continuing to increase, farmers and their crops will be heavily relied on to produce the worlds agricultural needs. As one of the leading agricultural company in the world, Monsanto is focused on sustainable agriculture and has been one of many company that has assisted farmers in developing seeds that can lead produce the necessary result the world needs. One of the ways they do this is by creating genetically modified seeds such as the Roundup Ready Wheat seeds that can yield increase crops and be safe for consumption. However, because of opposition to GMO from other countries and organizations, Monsanto has the answer the moral question of whether or not to introduce the wheat or delay it or drop it entirely. I think Monsanto should introduce the wheat but only on a trial and timed basis. II. Significant Facts – Monsanto’s Roundup Ready Wheat Monsanto is one the of the world’s largest agricultural companies that specializes in both conventional and genetically modified organism (GMO) seeds and other products. They pride themselves in respecting...
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...pain management in the future? Organic food benefits, outweigh the increase in cost of food. Let’s say you came across two peaches in the store. Both peaches were labeled with all the chemicals and pesticides use to grow them and the health effects they may cause long term from eating them. Would you care then, about organic foods versus non organic food? We must educate ourselves and realize that we have to invest in our health, starting now, before it is too late, before the problem arises, it is called preventative maintenance. A nice red apple is a nice red apple, right? Wrong. You see when you enjoy your crisp red apple, if it is not organic you are also enjoying anywhere from 48 to 69 different pesticides and chemicals. Pesticides and chemicals are not the scariest or disgusting concern. According the Center for Food Safety, any food that is not considered USDA Organic is produced with chemically washed sewage sludge. You may not know what sewer sludge is, but in short sewer sludge is everything you flush down the toilet, hospital waste, and even slaughterhouse waste. The sewer sludge is then washed and turned into a fertilized which is then used in non-organic crops. If you were to purchase organic food, you would be free of the added chemicals, pesticides and sewer sludge. Food defined as Organic, by the United States Department of Agriculture or USDA cannot be grown in soil that is contaminated by sewer sludge. There may be organic food that does show trace amounts...
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...Persuasive Paper Whole Foods Market Taiwan’s retail market is developed. Leezan, Yogi House International, Santacruz (part of the Uni-President Corp conglomerate) and Cotton Land are the leaders of organic specialty stores. Organic products have 20-30 percent of all sale of the grocery sector. One strategy grocery retailers attract customers is that put the heavy weight on improving customers experiences. Many wellness and organic products are sold in supermarkets, hypermarkets and convenience stores. These products are very profitable.(Organic Trade Association, 2014) Healthy lifestyle has been recognized worldwide. People started to pay attention what they eat and drink. Organic products stand a hug among role in healthy lifestyle, and the sundry of organic products cover from perishables such as produce, seafood, and meat to non-perishables such as grocery, cans, and bakery. In Taiwan, healthy and organic lifestyle has been aware. (Werner M. and Kaiser N., 2007) However, Taiwan food scandals have happened quite often. Food safety has been emphasized by Taiwanese people. Whole Foods Market has used many strategies in which of strategy focuses on growth which they desire bigger and better market share, and become internationally. Whole Foods Market has been operating 347 stores in USA, eight in Canada, and seven in the UK. During 2012 to 2013, the company opened 26 new stores. The company looks forward opening 33 to 38 stores in 2014. (Market Line, 2014) One...
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...Summary of Teaching and Learning Interaction On Accident Prevention/Safety Promotion For the Parent of 6 month old Infant Student Name NRS-434V | The Health Assessment of Infants Instructor Name Date Summary of Teaching /Learning Interaction on Accident Prevention/Safety Promotion For the Parent of 6 month old Infant This educational opportunity focused on environmental pesticide exposure to infants. The young lady that was part of the teaching/learning experience is a 20 year old African-American, single parent that completed high school but no college experience. Her daughter is six months old and considered to be healthy in development. For the remainder of this summary, I will use the letters TB in place of the mother’s name and IB for the daughter’s name. I explained the pesticides could enter IB’s body through her skin, lungs, mouth, and her eyes. (Mott, 1997) At 6 months of age, IB’s skin is her largest organ and her skin surface is twice that of an adult per unit of body weight. TB was very adamant that her daughter was not exposed to pesticides. We reviewed the pamphlet and TB saw that IB could be directly exposed to pesticides brought into her home on clothes or exhaled from an adult’s lungs. As we continued to review the pamphlet, she was surprised to learn that some of the pesticides could come from the food that she ate and could have been passed to her daughter even during...
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...Hospitality Individual Report Recession & Healthy Eating Jason Holness Hospitality Services Management Events Management & Human Resources Monday 20th June 2011 [Summary] The great recession and healthy eating are two main concerns within the restaurant sector. Reviewing issues ranging from immigrants being blamed for homegrown residents finding it hard to find suitable work, down to healthy eating issues of obesity epidemics and why organic food is being served. [Introduction] Two major current issues within the restaurant sector / tourism industry are recession and healthy eating. This report will further highlight those issues, go into depth and observe how HRM is trying to tackle the issues also. The recent recession had caused a lot of people to change the way they live and businesses to change the way they operate. Issues more commercially known to the general public were was simply a loss of jobs or businesses going bankrupt. Businesses who were able to survive the recession either grew in demand or downsized operations to cut costs. Moving onto another key issue within the restaurant sector, healthy eating has risen on the agenda as the government tries to reduce and combat obesity. Along side obesity is a list of other health and lifestyle issues, which seem to exist due to unhealthy consumption of food. [Recession] A recent report considers the question: did the presence of immigrant workers in the United States labour market...
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