Showing 13 results for Safety
A Choobineh , F Golbabaie ,
Volume 3, Issue 2 (5-2005)
Abstract
The use of biological safety cabinets (BSCs) in laboratories has greatly increased over the last few decades. BSCs are used in laboratories to protect both the scientists and the experiments from contamination by biological hazards during tissue culture procedures. The function of BSCs depends upon the HEPA filtration, the fan performance and the airflow patterns in the cabinet. To ensure BSCs proper functioning, regular performance evaluation tests are necessary. Failure to observe this may lead to direct and indirect losses. The objective of this study which was conducted at a biological research center was to evaluate the performance of seven present BSCs used in different laboratories. Based on BS 5726 (1992), two sets of measurements were performed: a) Determination bioaerosol concentration in the cabinet and b) inflow and downflow velocity measurements at the cabinet.
The results revealed that the lowest and the highest bioaerosol concentrations were 0.2 cfu/m3 and 1.33 cfu/m3, respectively. The lowest inflow mean velocity was found to be 0.33 m/s which was far less than the recommended value in BS 5726 (0.7 m/s). The highest inflow velocity was 1.1 m/s. The lowest downflow velocity equaled to 0.09 m/s which was below the recommended value (0.25- 0.5 m/s). The highest downflow measured was 0.55 m/s.
As a conclusion, in general, none of the BSCs evaluated in this study provided sterile atmosphere at the cabinets. In no case, airflow patterns met the recommended values proposed in BS 5726.
J Adl, M Jahangiri, M Rismanchian, H Mary Oriad, A Karimi, Mr Ghaderi,
Volume 9, Issue 1 (8-2011)
Abstract
Background and Aim: Safety climate is a psychological phenomenon and a sub-component of safety culture, which is usually reflected in the shared workforce's perceptions about the state of safety at any particular time. It can provide an indication of the priority of safety in an organization with regard to other priorities such as production or quality. The objective of this study was to assess the safety climate profile in a steel manufacturing plant in Iran and using the results to improve the level of safety.
Materials and Methods: In this cross-sectional study, the UK Loughborough University Safety Climate Assessment Toolkit was used to assess the safety climate in a steel-manufacturing industry in Iran. Information was collected through interviews and questionnaires, focus group discussions, and direct observations in the filed. Safety climate scores were calculated in 17 themes.
Results: A graphic representation of the safety climate scores obtained showed that safety climate in the company is at the medium level (4.80 ± 2). The highest and lowest scores were for dimensions of personal priority and need for safety (8.6± 0.8) and accidents and incidents (1±0.00). A non-significant correlation was found between worker's education and work experience on the one hand and their attitude towards safety on the other hand (p>0.05). Both management commitment and personal priority were associated with the workers' age (p= 0.03 and 0.02, respectively), while work environment was associated only with employment status (p = 0.04).
Conclusion: Safety climate assessment can be a proactive safety performance indicator used to improve the level of safety in an organisation.
Fariba Kiani, Hossein Samavatyan, Siamak Poorabdian, Zahra Mansournejad, Effat Jafari,
Volume 9, Issue 2 (11-2011)
Abstract
Background and Aim: Millions of occupational accidents and disease cases are reported from work places annually causing considerable human and financial damages. Safety training is globally considered the best strategy to mitigate these damages. In this project a safety attitude questionnaire was used to obtain the required information. The questionnaire contained items about 13 relevant variables: job conscientiousness, fatalism, leadership, safety consciousness, role overload, work pressure, job safety perception, supervisor safety perception, coworker safety perception, management safety perception, safety program and policies perception, interpersonal conflicts at work, and job involvement.
Materials and Methods: A total of 204 individuals (101 in the control and 103 in the experiment group) in the Isfahan Steel Company completed the safety attitude questionnaire. This was followed by a 4-hour safety training course attended by the experimental group. After 30 days both the experimental and control group completed the questionnaire again. Descriptive statistics and covariate analysis were used the compare the data between the 2 groups.
Results: Safety training in the workplace influenced positively the general attitude of the personnel towards safety issues. Further analysis of the data revealed that the training affected statistically significantly only safety consciousness, leadership, and management safety perception.
Conclusion: Assessment of safety attitude in the workplace and its dimensions can be used to identify those areas of safety training that need more attention and a better design.
Javad Adl, Mahnaz Mohseni,
Volume 10, Issue 1 (7-2012)
Abstract
Background and Aim: The first step in establishing a safety system is hazard identification. If this is not done properly, the subsequent steps steps will not be done effectively either. Since any given identification technique often targets the hazards of one or two of the main elements of a safety system, it is not possible to identify all hazards by a single technique
Materials and Methods: This cross-sectional study was conducted to explore the available scientific literature aiming at finding practicable hazard identification techniques that can potentially determine the highest number (%) of hazards in a safety system. First five techniques were implemented and the number of identified hazards by each was determined, followed by calculation of the coefficient of hazard identification effectiveness for each technique. Using this approach two techniques in two different safety systems were tested
Results: The number of hazards identified using the hazard and operability analysis (HAZOP) technique, and, as a result, its coefficient of hazard identification effectiveness was the highest as compared to other techniques. Individually, the HAZOP and AEA techniques, used as primary hazard identification techniques, identified only 20-80% of all the hazards which could otherwise be identified if all identification techniques had been used.
Conclusion: The results show that the HAZOP technique can identify a higher number of hazards than any other technique. However, if used alone, this technique will probably identify only 40% of all the hazards. The important point is that selection of an appropriate technique plays an important role in identifying a higher number of hazards.
Lida Varmazyar, Soheil Sobhan,
Volume 15, Issue 2 (9-2017)
Abstract
Background and Aim: Spices are likely to contain toxic heavy metals. The objective of this study was to assess the non-carcinogenic risk of consuming curry powder, turmeric and cardamom, marketed both in bulk and in packaged form, in Hamedan, Iran, as regards lead and cadmium in 2015.
Materials and Methods: This descriptive study, conducted in Hamedan, Iran, included nine samples of packaged and nine samples of bulked spices, the heavy metal contents of which were measured in triplicates, after acid digestion, by atomic absorption. The data were analyzed by SPSS, the statistical tests being one-way ANOVA, Shapiro-Wilks test, oOne-Sample T-Test, Pearson's correlation coefficient and the independent T-test.
Results: The maximum mean concentrations of lead and cadmium (mg/kg) were 5.48±0.95 and 0.13±0.20, respectively. The mean concentration of lead in turmeric samples was higher than the respective WHO standard. On the other hand, the health index (HI) of lead in the turmeric sample (mean =3/25×10-2, 1/5×10-1) and that of cadmium (222×10-3, 1/04×10-2) were less than one, that is, below the risk threshold for children and adults, respectively.
Conclusion: The findings based on health index show that consumption of spices does not pose any risk for the consumers. However, considering that the mean concentration of lead in the turmeric samples exceed the respective standard, as well as the non-biodegradability and bioaccumulation of heavy metals, if consumption of spices is not controlled, health problems in the long term are not unlikely to occur in the consumers. Therefore, regular periodic monitoring of chemical pollutants content of spices, especially heavy metals, is recommended for protection of consumers’ health.
Mahnaz Mayelafshar, Mehdi Memarpour, Leyla Riahi,
Volume 15, Issue 3 (12-2017)
Abstract
Background and Aim: Medication is a very important part of care and therapeutic services in health service delivery units. Therefore, medication errors in hospitals may cause serious problems in patient care and, even, death. This study aimed to determine the relationship between the type of medication errors reported and patient safety standards in a public hospital in Tehran, Iran.
Materials and Methods: In this study, the establishment of safety standards in 30 departments of Rajaee Hospital in Tehran, Iran and its relation to quality reporting medication errors by the hospital medical staff during the period 1391-1395 were investigated. Data were collected using two separate checklists, namely, "The establishment of medication safety” using the model 6R" and "The quality of reporting medication errors" and analyzed using the SPSS software, the statistical tests being inferential statistical tests including chi-square, phi coefficient and Cramer’s V.
Results: The data showed that the drug safety standards were established as regards five of the six components in this hospital (the sixth was safe patient positioning). The patient safety establishment was statistically significantly associated with the type of medication errors reported in the hospitals.
Conclusion: Since the process of drug therapy is a common practice in nursing services in the cardiac intensive care units, increased knowledge of nurses about the causes of medication errors, in order to prevent and reduce the occurrence of these errors, is considered quite necessary. Recommendations were made to reduce medication errors in hospitals.
Payam Safaei, Afsaneh Mohajer, Gholam Reza Jahed Khaniki,
Volume 15, Issue 4 (3-2018)
Abstract
Background and Aim: Attitude, as the most important social psychology concept, has a special place in research; undoubtedly, in university life having a positive attitude is essential for success in any field of study. The aim of this study was to determine tha attitude of food safety and hygiene students toward their field of study and future career in the Iranian universities of medical sciences.
Materials and Methods: This was a descriptive cross-sectional study, conducted in 2016, including 77 food safety and hygiene students in the Iranian universities of medical sciences, selected by census. Data were collected using a questionnaire containing 24 questions and analyzed by SPSS-24 software, the statistical tests being descriptive statistical tests.
Results: The attitude score (Mean ± SD) of the students toward their field of study was
35.0 ± 12.4, indicating that they had a positive attitude, while the score of their attitude toward future career was 23.05 ± 10.86, which was less than acceptable. Further analysis of the data showed a significant association between the students’ attitude toward their field of study and employment status (p = 0.036).
Conclusion: Based on the results of this study, the food safety and hygiene students have a positive attitude towards their field of study, while their attitude toward future career is lower than acceptable, which demonstrates lack of a desirable attitude. Strengthening of training programs and advice and support for the students can play an effective role in reinforcing their attitude.
Amirhossein Kalantari, Esmaeil Ayati, Hamid Rasoulipour,
Volume 16, Issue 4 (3-2019)
Abstract
Background and Aim: Distracted driving, specifically cell phone use while driving, has been found to be responsible for traffic accidents and road casualties throughout the world annually. The aim of this observational study was to determine the frequency of drivers' engagement in hazardous secondary activities on Mashhad urban roads, particularly cell phone use.
Materials and Methods: This was a 3-month cross-sectional study. Data on drivers’ secondary task management on 17 randomly selected sites and 42 arterial and collector roads were obtained from Mashhad Traffic and Transportation Organization records and analyzed using the Pearson's chi-squared test.
Results: The rate of cell phone use was 5.27%, the most widely observed related task being handheld conversation (3.15%) followed by texting (1.83%) and hands-free use (0.28%). In addition, 1.75% of the drivers were engaged in other risky tasks such as eating, drinking beverages and smoking. Distracted female drivers and drivers aged 26-35 years were significantly more likely to be engaging in cell phone use, while drivers under 26 years old were the dominant group as regards texting. Further analysis of the data showed significant differences between male and female drivers as regards as behaviors while driving.
Conclusion: Based on the findings it is concluded that there are serious problems related to drivers’ secondary activities while driving. Raising public awareness, educational interventions, law enforcement and tougher legislation will certainly minimize deaths due to car accidents, as well as financial and social damage, due to drivers’ distraction, in line with achieving a safe social environment.
Maryam Jamshidi Moghadam, Gholam Reza Jahed Khaniki, Abbas Rahimi Foroushani, Nabi Shariatifar,
Volume 17, Issue 3 (12-2019)
Abstract
Safe food and proper nutrition play a vital role in the health of populations. Food-borne diseases are a serious public health problem. Food handlers working in the kitchen play an important role in the transmission of foodborne diseases. Food-borne diseases, especially those caused by bacteria, viruses, parasites and fungi, are preventable. Proper manpower training is a key factor in provision of safe food and prevention of malnutrition.
Materials and Methods: A descriptive, cross-sectional and applied study was conducted in 10 hospitals affiliated with Tehran University of Medical Sciences in 2017. The knowledge, attitude and practice of 136 food handlers working in the kitchens of the hospitals was assessed using questionnaires.
Results: Analysis of the data showed that 8.08% of the participants had a good knowledge about food hygiene and safety (a score above 75%), while 16.7% of them achieved the full score as regards attitude. The hospitals’ performance was at a desirable level. The level of food hygiene and safety knowledge of the food handlers was significantly associated with their refresher trainings (p <0.05).
Conclusion: It can be concluded that the awareness of food handlers in most of the hospitals about food hygiene and safety is not sufficiently high. It is suggested to design and implement proper refresher training crash courses, as well as sensitize the personnel.
Kamal-Aldin Abedi, Rasoul Jannaty, Limoo Jannaty,
Volume 18, Issue 3 (11-2020)
Abstract
Background and Aim: Based on the Iranian Social Security Organization statistics, in 2012 the accidents occurring in the construction industry accounted for 26% of all the occupational accidents in the country. Therefore, this study was conducted to identify the individual and occupational risk factors affecting the causes of occupational accidents in this industry using the fuzzy hierarchical analysis approach in Kurdistan province, Iran.
Materials and Methods: The individual and occupational risk factors affecting the occurrence of accidents in the construction industry were first identified. This was followed by completion of a questionnaire, designed based on the fuzzy hierarchical analysis, by 121 safety officials, safety officers, Labor Office inspectors, university occupational health professors and occupational health graduates in Kurdistan Province, Iran in 2019. Based on the minimum acceptable incompatibility rate of 0.1, 40 questionnaires were discarded and, so, only the remaining 81 questionnaires were analyzed. The data were analyzed based on the fuzzy hierarchical analysis approach.
Results: Of the five individual factors and three occupational factors, the risk factor of unsuitable physical fitness for the assigned task and the risk factor of salary were found to have the highest weight risk factors, namely, 0.41 and 0.57, respectively.
Conclusion: Based on the results of the this study, it is suggested that in order to reduce the occurrence of accidents in the construction industry, the relevant project contractors should give due attention and priority to the financial concerns and physical fitness of the workforce.
Yasaman Tabatabaie Ranjbar, Shohreh Alian Samakkhah, Fahimeh Toorian,
Volume 20, Issue 2 (9-2022)
Abstract
Background and Aim: This was a 3-month cross-sectional study conducted from October to December 2021 on 170 people involved in food preparation and distribution in Haraz intercity road restaurants with the aim of measuring their knowledge, attitude and practice regarding food preparation and distribution.
Materials and Methods: The data collection tool was a questionnaire with two sections, that is, a researcher-made demographic questionnaire (age, gender, level of education, type of job in a restaurant, work experience, place of residence and history of attending training courses), and a section with questions about knowledge, attitude, and practice assessment based on the World Health Organization standards.
Results: Analysis of the data showed that 97.1%, 100% and 100% of the people had a good level of knowledge, a positive attitude and good practice, respectively. In addition, there were statistically significant relationships between knowledge and age, educational level and participation in educational courses.
Conclusion: The 25- to 40-year age group, people with university education and those with experience in participating in training courses were found to have the highest level of knowledge. The level of knowledge in key number four (keeping food at a safe temperature) and attitude and practice in key number 3 (full cooking) had the lowest averages. Also, considering that 82.4% of the people had not participated in any training courses, the need to hold appropriate training courses for them by the relevant agencies and motivate them to increase their knowledge and, subsequently, increase and improve their attitudes and practice can improve the situation.
Hamed Yeganeh, Hossein Parvaresh, Mohsen Dehghani Ghanataghestani, Mohammadreza Mohammadi Soleimani,
Volume 20, Issue 4 (3-2023)
Abstract
Background and Aim: The health, safety and environment (HSE) system is an integrated system that tries to create a healthy, pleasant and lively environment with no accidents, damages and injuries by converging and synergizing human resources, facilities and equipment. The purpose of the present study was to investigate the validation of the revised scale of HSE performance.
Materials and Methods: This was a descriptive and analytical research conducted using the psychometric method. The statistical population included all workers of the steel companies in Kerman Province, Iran in 1400. Using the cluster sampling method based on psychometric criteria a sample of 100 was selected for the convergent validity and a sample of 578 for the construct validity section. Data were collected through two scales of HSE performance and job stress (Cohen et al., 1983). Content validity, convergent validity and factor analysis methods were used to check the validity of the scale. The reliability of the scale was checked using the internal homogeneity and classification reliability (dividing in 2 haves). The SPSS version 22 software was used for data analysis.
Results: Confirmatory factor analysis confirmed the six-factor model. The questionnaire was used along with the 35-item occupational stress questionnaire of Cohen et al. (1983) which had good reliability and validity. The alpha coefficient obtained for the whole scale was 0.79, and for the subscales as follows: resilience 0.93, demand 0.90, role 0.93, control 0.85, support 0.72 and relationships 79.0. In addition, the reliability coefficient of the scale was also calculated using the classification method. The classification coefficient for the first and second halves of the data was 0.87 and 0.62, respectively, the correlation between the two halves being 0.248. These findings indicated a favorable internal consistency coefficient for the HSE performance scale (P<0.001).
Conclusion: According to the findings obtained based on the HSE validation, which showed that the fit of the model is high and also that the evaluation of HSE performance has a great role in the health of employees, more attention should be paid to the establishment and implementation of HSE management in Kerman steel companies.
Gholamreza Jahed Khaniki, Nabi Shariatifar, Hedayat Hosseini , Abbas Rahim Foroushani,
Volume 21, Issue 2 (9-2023)
Abstract
Background and Aim: Considering the needs of the society food safety and hygiene graduates can be employed in positions related to their field of study and provide services to solve the food safety and hygiene problems at the community level. The aim of this research was to explain the current situation and future prospects of the food safety and hygiene field in terms of occupational positions and the needs of the society.
Materials and Methods: A descriptive and applied study was conducted with the time series analysis method regarding the current situation and the future perspective of the food safety and hygiene field in terms of occupational positions and the society's need. A valid and reliable questionnaire was developed and used for data collection. In order to predict the future of the field, the time series statistical analysis method (Autoregressive integrated moving average =ARIMA) was used. In addition, its strengths, weaknesses, opportunities and threats were identified and analysed using the SWOT qualitative content analysis.
Results: Analysis of the data obtained showed that the number of food safety and hygiene graduates has an increasing trend. The proportions of the graduates in relevant occupations, in non-relevant occupations and out of job were 48.00%, 24.75% and 27.25%, respectively. The data also revealed that this field of study had good strengths, so attempts should be made to increases them, reducing the weaknesses and threats, using the available and potential opportunities.
Conclusion: Based on the findings of this study the numbers of individuals accepted and graduated in the field of food safety and hygiene have an increasing trend, which are expected to continue in the next ten years. On the whole, the current moderate situation and the future perspective of the food safety and hygiene field in terms of the occupational positions and the society's need can be relatively favourable. In any case it is essential to make serious attempts continuously to maintain and promote this field of study.
