IV Catheter Insertion Needle Stick Incidences Research Paper

IV Catheter Insertion Needle Stick Incidences - Research Paper Example The needle stick injuries are relatively lower. The healthcare workers face a great risk, due to occupational exposure to blood and body fluids. The exposure may lead to transmission of disease causing pathogens, which result to infection and other hazardous consequences for the health workers. The safety catheter requires activation by user, and it is simple to activate and this ensures that injuries are minimized. Therefore, it clear that needle stick injuries are preventable through the use of safe needles, and the application of worker education and practice controls that are driven towards the reduction of injuries. On average, a health care practitioner is exposed to the dangers of deadly blood borne pathogens, through the contamination of needle sticks, or splash exposures (American Nurses Association, 2002). This is a great risk that faces every frontline health worker. Although this problem is regarded as part of the job of the health care workers, the Needle stick Safety and Prevention Act of 2001 is a legislation that was signed by the federal government, for the purpose of safeguarding the welfare of healthcare workers. The paper seeks to examine the issue of IV Catheter Insertion Needles, and particularly, whether the introduction of IV catheter insertion needles reduces the risk of needle sticks (Jegger & Bentley, 1998). The retractable needle IV catheter is designed in a manner that reduces the needle-stick injuries, and this is in line with the federal regulations, on the risk of heath care workers. Needle stick injuries are accidental skin penetrations and stab wounds, which are caused by hollow-bore needles, which include hypodermic needles, blood-collection needles, IV catheter stylets and other needles (Lawson, n.d.). Nurses and health care workers are exposed to needle sticks, at least every month while either inserting or removing the peripheral IV catheters. This form of risk is reported to be

Purchasing And Storage Department Commerce Essay

Purchasing And Storage Department Commerce Essay Purchasing  refers to a business or organization attempting to acquiring goods or services to accomplish the goals of its enterprise. Though there are several organizations that attempt to set standards in the purchasing process, processes can vary greatly  between  organizations. Typically the word purchasing is not used interchangeably with the word procurement, since procurement typically includes  Expediting, Supplier Quality, and Traffic and Logistics (TL) in addition to Purchasing. What is storing? Basically, storing is when staying in a hotel during vacation, its likely youll have some valuable items and documents on hand like jewelry or passports. Its important to have a safe place to store these items when staying overnight at a hotel, and understanding the different types of storage options different hotels are likely to offer will help you decide how to store your valuables. In Restaurant sector, storing refers to preserving and keeping stock of food and beverages in order to use them when needed. PURCHASING Simplifying purchase While technology is enabling all departments related to purchase to appear on a common platform, there are a few issues where technology fails to offer any solution, thereby calling the need for  human  intervention with sound judgment. While operating a hotel is supposed to be a difficult task, managing the entire procurement process (for such a unit) is even more so. The purchase department handles the task of procurement yet all departments  play  a crucial role in it. That said technology ensures that inter-departmental activities takes place flawlessly. Although purchase has now become dependent on technology for managing inventories and order status, it was originally a manual job. From selection of products to deciding on a vendor, this department rests on the human ability of judgment. However technology is now making the processes related to other departments easier by streamlining all activities. Bulk buying Purchase is about procuring products in large quantities for the stores catering to various department needs. In this, various operational tools bridge the relationship  between the purchase department and stores, fulfilling the requisites of all departments. If we trace back to earlier times, the process of procuring was done manually where storekeepers would spend time contacting suppliers and then placing the orders after checking and re-checking the inventories placed by various departments for duplication of orders and so on. There existed a Bin card system that took stock manually and preparing all the relevant reports through various stock registers, etc. Das adds, Today, technology is helping us to indent, maintain, analyze and control the total inventory with greater ease and accuracy. The systems are smart as well as user-friendly to provide you the alerts and prior intimation about the PAR stock and expiry date, etc. Simplifying purchase order Technology might be one crucial aspect that is vital for procurement today but the genesis of the software systems used for it have been a perfect replica of the tasks earlier done manually i.e. the purchase order. Das simplifies this and says, There are a lot of different aspects which are kept in mind while preparing a purchase order and its frequency. The preparation of the purchase order is proportionately related to the consumption pattern and its requirement. Technology still has some drawbacks in the decision making process. It helps in collating information but that doesnt help in making the final decision. Kailash Bahuguna, purchase manager at The Metropolitan Hotel New Delhi, is of the opinion that technology has not invaded this area of operation totally; a lot of tasks are human-driven and would remain so in future as well. The important job of this department would always remain the negotiation that we do with vendors, reviewing of content for purchasing, etc. Technology can only assist, he adds. While the preference for vendors could be gauged with data like withstanding capacity, rate comparison, stipulated delivery time and extended credit facility, the final decision is made after identifying the suppliers reputation and relationship the hotel shares with it, which are subjective issues and purchase committee makes a final decision. Das says, Frequent market surveys are conducted by the standing purchase committee to assess the current prevailing rate and subsequently used for fruitful negotiations. Technology runs parallel to all tasks to enable swift decisions thereby assisting the entire process. Vendor and inventory management play an important role in preparing the purchase order by various departments (in terms of substitute and new vendors depending on the product demand and urgency), which is notified to purchase for requisition. Das says, In hotels, the purchase officer is in close coordination with other department heads for timely procurement, maximum utilization of materials, seasonal variance in material procurement, and combating the non-availability of materials in unprecedented conditions. Challenges to overcome The challenges vary from hotel to hotel. The structure though remains the same; one needs to take various factors into consideration like geographic location, size of the hotel, operation period, etc. During the initial days of operations of a new property, the challenges are distinctively unique identifying the possible consumption and requirement needs meticulous calculation as there are no past records to look at. A property that is in operation for some years should try and bring all departments (with reference to purchase) on a single platform for smooth information flow. Bahuguna says it enables a sound way to justify codification and stacking methods helping in the inventory management. STORING Any type of foodservice facility begins its food preparation process at the  back  door, by receiving and storing the raw materials. Food, beverages, and supplies must all be accounted for and properly stored until theyre needed. There are two basic types of storage: dry and refrigerated.  Ã‚  Ã‚  Ã‚  Ã‚   Dry storage is for canned goods, paper products, and anything else that doesnt need to be kept cold. Refrigerated storage is for items that must be kept chilled or frozen until used.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   In this article, youll learn more about them both and about the types of equipment needed to outfit your receiving and storage areas for efficiency, safety, and conservation of space. The list includes: Scales Pallets Carts Shelves Well also explain how refrigeration systems work in refrigerators, coolers, freezers, ice makers, and specialty systems like beer kegs and soft-serve machines, and discuss how to select them for your operation.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   RECEIVING AND DRY STORAGE  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Youd be amazed at how many deliveries arrive at the back door or loading dock of the average restaurant in a week. And they all have one thing in common: They must all be checked for accuracy by someone on your staff. Many owners and chefs go a  step further, personally inspecting the quality of fresh items such as produce and seafood and rejecting on the spot those that do not meet their standards or expectations.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Having a well-organized receiving area, setting certain hours for deliveries, and designating employees who are responsible for accepting and storing incoming stock will save you time and money. Illustration 10-1 shows some of the smartest outdoor dock area features.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Merchandise goes from the dock area into the receiving area, shown in Illustration 10-2. The well-equipped receiving area will contain these basic items: Scales Pallets Carts and trucks Shelves MEASURES TO BE TAKEN CARE OF Storerooms should be well ventilated, free of dampness and free of pests and bugs. Bulk products such as sugar and flour, can be emptied into tightly covered, properly labeled approved containers to prevent outside contamination. Storage containers must have openings large enough to allow easy cleaning between uses. Food cannot be stored in locker rooms, rest rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines (including leaking automatic fire sprinkler heads) under Lines on which water has condensed, or under open stairwells. Products must be stored on shelves or platforms 6 inches from the floor to ensure adequate cleaning of the storeroom floor. REFRIGERATION All food must be labeled and dated. Arrange containers apart from one another in a refrigerator to ensure proper cooling. This allows air to circulate around containers. Cover all food while in storage. Covering keeps food from drying out and minimizes the possibility of contamination. In walk-in coolers, store all food on shelves. The food should be kept at least 6 inches off of the floor. The floor needs to be swept and mopped. Store poultry and meats on the bottom shelves to prevent meat from leaking onto other foods. Use foods on a first in, first out basis (FIFO). Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility must be marked with the date of preparation. It must be discarded if not sold or served within ten calendar days. RECEIVING PROCEDURES IN THE RESTAURANT Receiving food and supplies from your vendors requires more than simply taking boxes off a delivery truck. Restaurant owners and managers should have procedures in place for any employee who handles deliveries. Consider these suggestions for ways to manage deliveries and other receiving procedures in your restaurant. VERIFICATION Whenever a restaurant receives an order, the manager or responsible employee should check in the order, or verify that the correct amount of products were received as well as checking the quality of the incoming product. Follow these steps: Verify the quantity   Be sure that every product you ordered is accounted for in the delivery. An easy way to do this is to compare your order guide to your invoice and manually check off all items as you look through the delivery. Be sure that product weights and counts are correct. Ensure quality Be sure the items are of good quality. All refrigerated or frozen items should arrive at the proper temperature, and products should show no signs or damage. However, for one reason or another, food products may arrive unusable. When product is received in poor condition, such as moldy or rotten, the manager should refuse the order if possible, and contact the vendor immediately to schedule another delivery. Check the cost Make sure the total cost on the invoice is correct. The money you spend on food orders and other supplies usually makes up a large part of your restaurant expenses, and recording the appropriate amount in your financial records is very important to your overall profits and losses. KEEP TRACK OF ALL PURCHASES Keeping track of all purchase invoices will help you stay organized and aware of your spending. When you receive your order, record the total cost the order invoice on your restaurant profit and loss statement (PL). You can easily log this data in most accounting software, or in a PL spreadsheet on the back  office computer. This will also help you calculate your inventory and usage, since you add the newly purchased goods to those you have on hand to determine your total available inventory. Date and Store Supplies Once you have checked your food for quality and recorded the cost and inventory amount in your records, you are ready to put away your food and supplies. This should be done immediately to ensure that food remains at safe temperatures and to keep an organized kitchen. For perishable foods, this involves dating and appropriately storing the products on your  restaurant storage and shelving units. How to Keep Your Customers Healthy There are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria grow very easily if given the chance. The local Health Department will send out inspectors to make sure that the chefs and servers are following the proper guidelines. Inspectors will issue fines for minor violations and can shut you down for major violations. Working with Inspectors from The Local Health Department The Heath Department will work with you to establish the correct systems and practices. The inspectors are often feared and dreaded (as they usually show up unannounced at the worst possible time), but most of the regulations have important ramifications for keeping food clean and safe. A system called  HACCP Hazard Analysis Critical Control Point  consists of seven important steps to ensure food safety. This system was actually first designed to maintain food safety for NASA astronauts so you know this stuff works! The three main elements of the system are:  food microbiology,  quality control  and  risk assessment. The 7 steps of HACCP are as follows Assess hazards and potential risks. Identify critical control points including cross contamination, cooking, cooling, hygiene. Set up procedures to make sure safety is maintained at all critical control points. Monitor critical control points and use the correct signs, tools, and training materials to ensure this. Take corrective actions as soon as a critical control point is in jeopardy or when any violations are pointed out by the Health Department. Set up a record-keeping system to log all of your flowcharts and temperature checks Keep up with the system to make sure it is working. Each food item served in your restaurant will need its own flow chart, which looks at every step of the foods journey from being received into the restaurant from a purveyor to being served to a customer. The steps in between include storage, preparation, holding/display, service, cooling, storage of leftovers and reheating techniques. The  Executive Chef  will be responsible for these flow charts. Avoiding Food Contamination There are many safety procedures to follow when preparing food in your restaurant. One of the most important is to thaw frozen foods properly. You can cook food from its frozen state or by refrigerating it at under 38 degrees F. You may also thaw under running water at a temperature of 70 degrees F. or below for up to two hours. A microwave is another acceptable way to thaw foods, but only if the entire cooking period will be in the microwave or the food will be finished (immediately after microwaving) by another cooking method. Food items such as meats and poultry must be cooked to the correct internal temperatures. Thermometers are the best way to ensure accuracy of these temps. Avoid Cross Contamination Cross contamination is all too common in kitchens today. Be sure to clean and sanitize any equipment used to prepare food between uses and be particularly vigilant when handling a potentially harmful food such as raw poultry,beef or fish. There is a danger zone of temperature, 40 degrees F. 140 degrees F., within which food bacteria multiply rapidly and can thrive. The temperature of food should be kept out of this zone as much as possible. The limit for time spent in the danger zone including all aspects of storage, preparation and service is 4 hours. Food Storage Storage is another way to protect your food from becoming contaminated or spoiled. There are rules for this area as well. Use the first in, first out (FIFO in accounting) rule meaning that foods should be used in the order they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Date goods and place the new behind the old on your storage shelves. Keep all foods wrapped and clean. Each item in your walk-in refrigerator, freezer and your dry storage should be in a sealed labeled container or package with the contents and date received. Do not take a chance on questionable foods: When in doubt, throw it out is a great rule to live when it comes to food safety. Go through your refrigerator unit regularly and get rid of spoiled foods. The refrigerator temperature must be below 38 degrees F. Items stored include meats, seafood, vegetables and dairy products. Keep a working thermometer in the unit at all times so you will know at a glance if there is a problem. You do not want to lose your entire inventory! Freezers should keep foods at below 0 degrees F. Most foods will not maintain their quality in a freezer so it should be used only as needed. Use fresh products whenever possible.Items in dry storage should be kept between 50 70 degrees F with a relative humidity of 50 60%.

On the Way - Fiction :: Papers

On the Way - Fiction It was a cold windy night in the mid December of 1941. The snow was falling slowly down the footpath while George was walking home. He was wearing a his big brown coat and a brown hat. George lived in a small wooden house which be built by himself in the forest. George lived alone by himself since his parents left him. He was living away from the world and he didn't know what was happening around him, and he had no idea about the fascism which was in the grip of the world. He was a grown man and he could care for himself, but the loneliness was his problem. His only friends, Mr and Mrs Muller were living a few miles away from him. One day when George was in the forest hunting for food, he heard a women's scream and horses coming to him. George jumped into the bush next to him and waited. He pointed his gun to the direction where the noise was coming from. They were getting closer. Suddenly a Jewish women passed by being chased by two military men in horses. The woman was frightened to death for her life. One of the men in horses pointed his shotgun at her and shot her in the leg. "Should I leave her die here?", said the horseman. "No, she might come back to the city again. Lets finish her here and now!", answered the other horseman and pointed his gun into her head. George was frightened and terrified, he couldn't watch a woman being murdered in front of him. He fired to one of the evil person that was aiming to the poor woman and killed him. The other horseman ran, he was afraid for loosing his life. The girl was dressed like a tramp, with long brown dirty trousers, a sweater with ripped sleeves and old dirty shoes. George went out of the bush and asked the woman: "Who are you, why are they running after you?" The woman answered, "My name is Isabel.

Commenting on “Thomas of Monmouth: Detector of Ritual Murder” Gavin I. Langmuir wrote “Thomas of Monmouth: Detector of Ritual Murder”

Commenting on â€Å"Thomas of Monmouth: Detector of Ritual Murder† Gavin I. Langmuir wrote â€Å"Thomas of Monmouth: Detector of Ritual Murder,† which was published in Speculum’s October 1984 issue. In this article Langmuir discusses Thomas of Monmouth’s investigation of St. William of Norwich’s death, and accusations of ritual murder brought against Jews. Langmuir starts the article with some background information on â€Å"The Life and Passion of Saint William the Martyr of Norwich,† written by Thomas of Monmouth.He then makes his thesis statement: â€Å"Williams’s death had occasioned the first of the connected series of accusations from the twelfth to twentieth century that Jews committed ritual murder. † (Langmuir, Thomas of Monmouth: Detector of Ritual Murder, 821) Langmuir’s argument is that Thomas of Monmouth’s book is the modern inception of the myth that Jews commit ritual murder to reenact the crucifixio n of Jesus Christ. Since the accusation of ritual murder was also present in antiquity, Langmuir attempts to prove disconnect between Norwich and those prior myths.He also goes into detail about William’s murder, then Monmouth’s investigation and writings. He convincingly argues that Monmouth had allot to gain both in this world and the next by reporting William’s killing as a ritual murder preformed by Jews. Simply stated, Monmouth saw what he wanted to while investigating the crime. Langmuir uses a broad range of sources in his attempt to prove that the accusation at Norwich was not connected to the two accusations in antiquity. In this attempt he most frequently cites two works by Heinz Schreckenberg. He also cites over ten other authors while bringing this point home.On the other hand Langmuir’s argument of Monmouth’s motivation for creating the myth burrows deeply into a limited body of material, mostly Monmouth’s book itself. He also u ses two other sources when discussing Theobald, and only cites Miracles and Pilgrims by Finucane other than that. In the middle ages people saw Satan as an active force in the world. St. Gregory of Nyssa said when speaking of the Jews, that they were â€Å"confederates of the devil. † (Perry & Schweitzer, Antisemitism, 75) Chrysostom called Jews â€Å"inveterate murders, destroyers, men possessed by the devil. (Perry & Schweitzer, Antisemitism, 75) John (8:44) states in regard to Jews â€Å"You are of your father the devil, and your will is to do your father’s desires. † (Perry & Schweitzer, Antisemitism, 75)Not only were the people of the middle ages on the lookout for the devil, but their church was telling them that Jews were acting as his agents. This set up Jews as an easy scapegoat, and allowed for the creation of the ritual murder myth. In the case of William, Monmouth who was a monk had been predisposed to the notion that Jews were evil. In the gospels rendition as interpreted for centuries, the Jews are perceived as ‘the Christ killers,’ a people condemned forever to suffer exile and degradation. This arch crime of ‘decide,’ of murdering God, turned the Jews into the embodiment of evil, a ‘criminal people. ’† (Perry & Schweitzer, Antisemitism, 18)With this view it only makes sense that Monmouth would look to blame Jews for the boy’s murder, when murdering a boy is exactly something an evil criminal would do. It also makes sense that at the first sign of anything even resembling a crucifixion he would point to Jews, because according to the gospels they had done it before.In 1095 Pope Urban II began the first crusade when he called for â€Å"a religious military crusade to liberate the holiest places in Christendom. † (Laquer, The Changing Face of Antisemitism, 52) Many Jews were slaughtered during this crusade for various reasons. One reason was that the crusaders were to ld â€Å"anyone who killed a single Jew would have all his sins absolved. † (Laquer, The Changing Face of Antisemitism, 52) Authority figures were telling people that Jews are so evil that not only is murdering them OK, but it will even make up for anything wrong they had ever done.This was only fifty years before the incident at Norwich. With that mentality is only serves to reason that when the ordinary unnamed people were presented with Jews as ritual murders, it would be believable to them. In the Article on the top of page 822 Langmuir asks â€Å"who first accused Jews of crucifying a Christian child out of religious hatred? † Langmuir argues that there is not enough evidence to prove who killed William, or why. He does think there is enough evidence to establish that the enduring accusation of ritual murder began with William’s death. We know for certain that Monmouth accused Jews of ritual murder.Langmuir then works backwards from that point to prove that it was the first modern accusation of its kind. Langmuir starts with the first known accusation of ritual murder in recorded history. He discusses how in ancient Greece a story circulated that said â€Å"every seven years the Jews captured a Greek, fattened him up, killed him, and ate parts of him. † (Langmuir, Thomas of Monmouth: Detector of Ritual Murder, 823) He goes on to say that while the story did appear in â€Å"Against Apion,† the book was rare. He details why the book was rare, and does his best to prove a complete discontinuity between this accusation and Monmouth’s.Langmuir then writes about â€Å"The second and only other relevant accusation against Jews in antiquity. † (Langmuir, Thomas of Monmouth: Detector of Ritual Murder, 825) He tells the story of how in approximately the year 415, in the city of Imestar, Jews were accused of taking a Christian boy, tying him to a cross, and beating him until he died. Langmuir argues that while the sto ry did appear in â€Å"Historia Tripartita† only two copies were available in England, and that those copies date from the late twelfth or early thirteenth century, after the incident at Norwich.He also argues that â€Å"those who borrowed from ‘Historia Tripartia’ did so sparingly and most selectively, and the Imestar incident did not interest them. † Again Langmuir proves disconnect between the two incidents. Assuming that these are the only two accusations ever made prior to Norwich, then yes Langmuir answers the Question from the top of page 822. In this article Langmuir’s argument is persuasively supported, but he does not discuss the possibility of ritual murder stories being passed down orally. He also did not look at the possibility of books containing ritual murder accusations that may have been lost to history.For all we know Monmouth may have had a book that no longer exists detailing the accusations from antiquity or accusations we donâ €™t even know about. He is probably right in his conclusion that the incident at Norwich is the first modern accusation brought against Jews, but we cannot be sure. At times Langmuir calls into question other historians work, and makes convincing arguments as to why he thinks there wrong. He wrote referring to M. R. James belief that Monmouth’s book was written in 1172 or 1173 â€Å"there are several indications that the work was not all written at one time. (Langmuir, Thomas of Monmouth: Detector of Ritual Murder, 838) Langmuir did address other historians work on the subject, but sense he was the first person to propose that this was the first modern accusation of ritual murder, there were no other competing theories. I found this article to be very well organized, it laid out information in way that made it easy to understand. I really thought it was a good read, and enjoyed reading it. Langmuir was both interesting and informative. I would recommend this article to a nyone interested in this period in history.

Economics- Bagel Industry

1. Bagel restaurant is likely to be a constant industry because it is in the perfect competition industry. Bagel restaurant is in the perfect competition industry because there are few entry barriers in this industry. Anyone could enter this industry. In the short-run, existing firms might get profit just as the case of George’s bagel chain. However, in the long-run, the profit attracts new competitors into this industry, causing price competition. Because each firm will produce at the point where P=LRMC, the price competition will force each firm to produce at the lowest point of the LRAC curve.Thus, each firm in the bagel industry faces the same cost which equals to the price of the bagel, meaning that bagel restaurant is in a constant cost industry. To maximize profit, firms have to produce at the point where P=LRMC. Supply curve shows the corresponding quantity at any given price. Thus, LRMC is the long-run supply curve for each firm. For firms in the constant cost industr y, they face a constant LRMC, which implies that the slope of the long-run supply curve is zero. By contrast, increasing cost industry face increasing LRMC curve, which implies that the slope of the long-run supply curve is positive. . Firms that can produce at lower price are those who have lower MC. Lower MC usually implies that these firms hold some superior factors that other firms don’t have. It seems that firms with superior factors can make economic profits. However, other firms will compete for these superior factors in order to also produce at lower cost, which increase the opportunity cost of holding these superior factors. Thus, firms with lower MC can’t make economic profit because the producer surplus from lower MC has been used to acquire the superior factors. 3.It is a good idea for George to enter the cranberry industry. The reasons are as following: 1)The cranberry industry shows steady growth rate. 2)George has the opportunity to acquire the superior asset in this industry – sandy peat bogs. 3)Sandy peat soil is not readily available in supply, which cause the entry barrier in this industry. Thus, although future profits might attract new competitors into this market as the case in the bagel restaurant, the limited supply of peat bogs makes it difficult for competitors to immediately enter this industry.Even the price competition happens in the future, George can still produce at the lower price because he owns the superior asset. Finally, as the case in previous example, although George can produce at lower price, he can make only the normal economic profit. This is because profit will cause competitors to compete for the land, which causes the appreciation of the sandy peat bogs. As a result, the opportunity cost of George’s holding the land will increase, which offset the producer surplus of George.