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The Migration Of Sub Saharan Africa Essay - 1948 Words

Zack Kasmaouy Every year, thousands of Sub Saharan Africans trek through the dangerous journey north to attempt to get into Europe. These people emigrate from some of the poorest nations in the entire world seeking a longer, higher quality life. These migrants are escaping a life expectancy of only 47 years and a population growth almost four times that of Europe and HIV rates almost nineteen times that of Europe. They seek a better life not only them, but their families as well, looking for higher education rates like Europe s 99% versus their 66% education rate. Overall the living conditions of sub-saharan africa are extremely poor along with a GDP almost six and a half times lower than Europe’s. These migrants pay what they have saved for years just to buy their way to Europe, costs ranging from approximately one to three thousand Euros. All these problems are the origins of sub-saharan migration to europe, where thousands are losing their lives every year, but what should Europe do abou t it? Although there are EU policies to help migrants who get into EU soil, these policies are only of good use when they are used correctly by uncorrupted systems. This makes it hard for migrants to try to get residence in the EU, on top of the fact that these policies do not apply to the bordering nations. These problems along with discrimination and the fact that the journey to get there in the first place is extremely dangerous, all of these problems should be addressed by the EU andShow MoreRelatedBantu Migrations Essay862 Words   |  4 PagesThe Bantu migrations had a vast influence on the development of Africa. The Bantu peoples passed on many concepts to the rest of Sub-Saharan Africa. Originating from Nigeria in the Niger River Valley, the Bantu migrated south and then spread to both the east and west. The Bantu laid the foundation for Sub-Saharan African societies. They spread agriculture, animal domestication, iron metallurgy, and cultural development throughout souther n Africa. Various forms of government have developed as a resultRead MoreAfrican Migrations Up to the 19th Century1283 Words   |  6 Pages Migrations have taken place by slaves and by free people of sub-Saharan Africa for over seventy thousand years, beginning with the tropical areas of the Old World and followed by Eurasia and the Americas. These migrations, or Diasporas, began with religious voyages and cultural exchanges and evolved to the slave trade and the deportation of black men, women and children to new colonies as workers and servants. Long before the Atlantic slave trade grew, merchants from Greece and the Roman EmpireRead MoreThe Backbone Of Any Health Care1503 Words   |  7 Pageshas negative consequences to the citizens of specifically countries in sub- Saharan Africa who are mainly affected by such phenomenons. To gain an understanding about the recruitment of health care workers in sub- Saharan African I will discuss two relevant texts â€Å"Compatriot priority, health in developing countries, and our global responsibilities† by Mills and â€Å"Should active recruitment of health workers from sub- Saharan Africa be viewed as a crime?† by Brock in order to show the basic message andRead MoreHiv / Aids And Aids1474 Words   |  6 Pagescontraction of HIV/AIDS varies in terms of being personal or family related. HIV/AIDS has been a longstanding health issue affecting sub Saharan Africa. However, countries around the world are all susceptible to having a heightened risk of HIV/AIDS infections spread to their regions through the migration of people. HIV/AIDS is a health concern characterizing sub Saharan Africa because of the treatment of women in society, extreme poverty resulting in the lack of education for people and access to basicRead MoreHiv / Aids And Aids1600 Words   |  7 PagesSyndrome. HIV/AIDS is a common and devastating concern in many households, and has been a longstanding health issue affecting sub Saharan Africa. However, it should also be noted that countries around the world are all at risk of HIV/AIDS infection through the migration of people t o their region. HIV/AIDS is a much more prominent health concern characterizing sub Saharan Africa because of the treatment of women in society, extreme poverty resulting in the lack of education for people and access to basicRead MoreThe Migration Of Health Workers1707 Words   |  7 PagesIntroduction The migration of health workers has led to drastic consequences in health systems worldwide. The shortage of high-qualified professionals, especially in developing countries, has social, economic and health implications. This research proposal aims to answer the following question: ’what is necessary to mitigate the migration of health workers from developing countries to rich-resource countries? ‘. It represents an attempt to present feasible solutions that in combination will reduceRead MoreIslam and Continuities1628 Words   |  7 Pagesthrough 1900 CE.   Be sure to address what global processes affected it throughout that time. †¢Ã‚  Ã‚  Ã‚   Trace and analyze the changes and continuities in the environments of two of the regions of the world from 8000 BCE to present.   Ã‚  Ã‚   Europe  Ã‚  Ã‚   Sub-Saharan Africa  Ã‚  Ã‚   the Middle East  Ã‚  Ã‚     Ã‚  Ã‚   East Asia   Ã‚  Ã‚   SE Asia  Ã‚  Ã‚     Ã‚  Ã‚     South Asia  Ã‚  Ã‚     Ã‚  Ã‚   Latin America  Ã‚  Ã‚   North America †¢Ã‚  Ã‚  Ã‚   Analyze the changes and continuities in China from the Zhou to the Song. Be sure to address political, social and economic factorsRead MoreHIV In Iv868 Words   |  4 Pages Kesteman, T., Lapostolle, A., Costagliola, D. et al. (2015). Impact of migration origin on individual protection strategies against sexual transmission of HIV in Paris metropolitan area, SIRS cohort study, France. BioMed Central Public Health , 15(807), 1-11. https://doi.org/10.1186/s12889-015-2051-4 In this article, Kesteman analyzed findings from the SIRS cohort study to gauge if personal attitudes towards HIV differed by country or across region of origins in Paris, France. It did this by askingRead MoreHuman Capital Flight ( Hcf )3942 Words   |  16 Pagesfurther given impetus to migration of skilled workers, especially health workers globally. Health care professionals include doctors, pharmacists, nurses, physiotherapists, radiologists and other specialists in the field of medicine and allied disciplines. It has been identified that migration of health professionals is not only from less affluent to more affluent countries but among poor countries and among wealthy countries (Clark, et al. 2006). The trend of migration has though, been reportedRead MoreEarth and Its People Edition 3 Chapter 7 Outline2391 Words   |  10 Pagesof the Tang calvary in China. The Indian Ocean Maritime System †¢ The Indian Ocean Maritime System was a society of seafarers established across the IndianOcean and South China Sea. †¢ This trade system linked a network of sea trade routes from Africa to China. The main playerswere Africans, South Arabian Persian, and the  Southern Chinese people (including theIndonesians and Malays). †¢ Although much of the discoveries of new lands and waters were attributed to famous peoplesuch as Zhang Jian

Designing A New Product Design Essay - 1454 Words

The future of design is changing. While we may not know exactly how it s changing and what situations will arise with these changes, we do have a means of facing them. With a further integration between business and design, empathic design will become a worldwide solution that will be used more frequently and deeply than it is now. While the technology and resources available may change, the ability to empathize is something that can always be utilized efficiently when designing. Empathic Design is a design research approach used to solve dilemmas through creative design by observation of users and their everyday lives, which is then applied to a service or product. It is heavily used when it comes to a new product design since it helps to identify opportunities for the creation of a new products themselves, through observation of a need that consumers themselves don’t realize, but it can also be applied to the improvement of an existing product or service. Empathic Design is a response to the design attitude of designing for user experience which is the idea that user-centered design would help in producing services or products that are simple and enjoyable to use. It requires the user to use empathy as a tool of interpretation of what another person thinks or experiences to envision future situations of product use. The founders of empathic design include design consultancies such as IDEO and SonicRim, who have successfully applied its principles int o their projects. TheShow MoreRelatedMarketing Strategies For Brand Designing1534 Words   |  7 Pages1.1 Background and Rationale Brand designing is the one of the effective marketing strategies used by the companies to bring their products or services and consumers together (Clifton, 2009). It is not only the name or logo of the brand, but it implies the overall feeling or image that a consumer has while consuming the product of the brand. Brand designing is considered vital mostly when the companies try to market their products or services into a new market or an existing market (Keller, ParameswaranRead MoreEssay on The ReMotion Prosthetic Knee1708 Words   |  7 PagesThe ReMotion Prosthetic Knee ReMotion is a project created by D-Rev (Design Revolution), a not for profit organization working in third world countries, which creates and supplies prosthetic knees to amputees living on under $4 a day (Krista Donaldson, 2013). One of the company’s major constraints when designing the knee revolved around creating a product that performed at a standard equivalent to the high end prosthetic knees, but at a cost that was affordable and allowed for mass production. TheRead MoreThe Results of My Testing Indicates That: Blood from Suspect Number701 Words   |  3 Pagesfew decades a small number of designers and design professionals have begun to realize their influence on the natural world and have decided to change the way they think of design and designing. This new approach has become known as sustainable design. Sustainable Design is a design philosophy that seeks to maximize the quality of the built environment, while minimizing or eliminating negative impact to the natur al environment. In others words designing physical objects with the idea of creatingRead MoreCase Study : The Acme Corporation909 Words   |  4 PagesIntroduction According to the case study, the ACME Corporation held a meeting with the development team to design and plan a new mouse. Michael Carroll is the team leader of the project who is focusing on designing a new mouse and he has asked me to sit in the meeting as a facilitator. 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Environmental Science and Technology †MyAssignmenthelp.com

Question: Discuss about the Environmental Science and Technology. Answer: Introduction The aim of the assignment is to discuss the occupational health and safety hazards of workers in chain of restaurants. The assignment is based on the personal experience as a worker in a small restaurant in busy and big food court. The report demonstrates the understanding of the hazard, risk and risk management. The report defines the hazards attendant to the situation. It elaborates on the principles applied in assessing the nature and severity of risk. In this assignment, the risk management interventions used in consideration with the hierarchy of controls are discussed. Lastly, the report highlights monitoring of the efficacy of risk management regime and factors that may influence the control measures. The hazards attended to the food service situation Verma et al. (2011) are- Same level falls- may be due to slippery conditions that may cause strains and sprains Injury due to sharp objects like knives, hot cooking equipment and cold objects Heavy lifting- musculoskeletal injuries, repetitive works such as carrying food on tray, kneading dough or standing for prolonged period while cooking, collision with food containers or forklifts Electrical hazards and fire hazards due oven and gas stove Exposure to noise in busy food court Biological hazards- grain dust, food contamination, high level of humidity and lack of ventilation Chemical hazards- due to chemicals used in cleaning operations or for disinfecting the food preparing areas Elaborate on the principles of risk assessment Risk assessment is an important component of the risk analysis. Risk assessment is the scientifically based process and must be conducted systematically as per the ISO 31000 guidelines, which also includes the quantitative and qualitative approach (Purdy 2010). It includes evaluation of the hazards resulting from restaurant work in food court. The risk is assessed is by identifying the hazard, characterisation, exposure assessment and risk characterization. Hazard characterisation is the quantitative and/or qualitative evaluation of the nature of the risk due to chemical, biological and mechanical source of hazards in food service. The general type of risk assessment that can be used for this purpose is risk rating (Bullock et al. 2011). Risk rating indicates the likelihood, nature and possible severity of injury. Risk rating refers to expressing the way in which the consequences occur and their likelihood. The likeliness indicates the nature of the risks and its severity (Ho 2012). I would apply the guidelines of controlling the risks in the workplace (Ruan et al. 2012). Based on personal observation and discussions with co-workers I would identify the hazards. To identify hazards I would look around for chemicals, faulty equipments and kitchen activities that are causing harm. Identification of hazards will include both long term and short term hazards present in the workplace. The next step would include identifying who might be harmed and how. This step may include considering the special requirements at work and effect of kitchen activities at workplace. Then I would evaluate the risks and decide on the precautions on intervention that are reasonable and practical. I would record the risk assessment findings as depicted in the figure below. The records will be shared with managers and put in place. Lastly, the risk assessment will be reviewed and make necessary amendments in agreement with the managers. If the risk assessment is correct, then people will be safe (Bennett et al. 2010). Applying the risk rating principle it can be said that the hazards that are very likely are slips, trips, falls, and biological hazards due to food handling. It means that this risk is of severe nature and must be addressed immediately. The hazards likely are chemical hazards, problems due to kitchen fumes and ventilation. These hazards are less severe. Those that are moderate likely are violence due to customers, unlikely are fires or related accidents and highly unlikely are electricity hazards. Risk management interventions According to Trees (2015), the widely accepted system for any workplace to minimise the risk or eliminate the exposure to hazards is the Hierarchyof hazardcontrol. This widely accepted system is accepted by safety organisation and is widely promoted. As per this system, the hazard interventions for control of risk are used in decreasing effectiveness. It includes the steps elimination, substitution, engineering controls, administrative controls and personal protective equipment. Personal intervention includes maintaining occupational health and safety standards as high possible. The most effective hazard control is the elimination of risk by physical removal. In my profession, it would involve immediate cleaning of contaminated substances or water on the floor that may cause a slip or a fall. Keeping the pathways clean, to avoid collisions from food containers or when laying out the process flow activities is my intervention. I would like to keep the microwave ovens below shoulder heights and remove the table and chairs removed from workplace. A fume hood is the other intervention for eliminating the airborne contaminants. Use of exhaust ventilation will prevent biological hazards. Use of efficient cashier can prevent violence with crimes at cash counter and due to hold-ups. Use of correct postures for repetitive work is safe (Huang et al. 2012). The second most effective hazard control method is the replacement of hazard causing factor with the one that will not cause harm or risk (Ward et al. 2010). Workplace interventions in this regard may include use of height adjustable trolleys to transfer heavy objectives instead of manual handling to minimise the risk of musculoskeletal injuries. Further, stacks of cold drinks and other boxes and crates can be kept at level that may cause less risk when they fall on ground. I would like to replace the knives with automatic food cutters. Replace expired chemicals and replace with chemical (disinfectants and dishwashing detergents) containing material safety datasheet (Verma et al. 2010). Use of engineering controls is the third method where people can be isolated from hazards. It may include high capital cost when compared to other methods in hierarchy. Personal interventions may include recommending the management for demarcating the transport passages and working areas. The authority is requested to place handrails on stairs to prevent falls and to install fume hoods (Feng 2013). Administrative control is the change in the way people work which may include installation of signs, warning labels on equipment at work place and electricity rooms, training of employees. These may not remove hazards but prevent or limit the exposure to risk (Yu et al. 2017). Personal intervention for my occupation includes training on use of fermentor, pasteuriser, and electrical equipments for setting hot or cold conditions during food preparation. I have requested the management for training in proper lifting techniques for heavy items in workstation. I will place proposal to the manager to increase the workspace. Other intervention may include use of warning sign and method of use on electrical equipments and other instruments that need careful handling. Danger signs are used wherever necessary to alert the employees in food court. Job rotation is the effective method to avoid repetitive work (Bradford-Knox et al. 2016). Regular health check-up is the last resort I would use to maintain safety. Use of personal protective equipment or PPE is the last method used for hazard control. PPEs may include gloves, masks, and safety footwear (Verma et al. 2010). For my workplace I would use gloves to prevent from knife cuts, anti-slip footwear to prevent falls and use mask to prevent inhalation of dust or fumes. I have improved on personal hygiene practice such as hand wash with alcohol or gel-based solution whenever handling food. Protective clothing is used to prevent catching of fire. I would use ear plus in the event of excess noise (Lelieveld et al. 2016). Monitoring the efficacy of risk management To monitor the efficacy of the risk management regime, I would use set of checklists as per OHS in restaurant industry by government of Australia (Commerce.wa.gov.au. 2017) and is briefed below - Manual task safety checklist- will be used to ensure access to shelves and chest freezers are not obstructed, and work pathway is clean (refer appendix for checklist) Slips and trips safety checklist- To check the reduction of falls and slips with safety measures in place. This checklist ensures if the floors and ramps are free from obstructions (refer appendix for checklist). Kitchen safety checklist- to ensure safety knife and aerosol oil can handling procedures are in place (refer appendix for checklist) Emergency procedure checklist- includes checking of fire safety signs and labels in the electrical equipment and highlighting and warning signs in place (refer appendix for checklist). Machine guarding- to evaluate the effective use of machinery as per guidelines to ensure that the highest level of guarding that is practical is provided at workplace (refer appendix for checklist). Using these checklists, it is possible to monitor if there is decrease in the injuries related to knives, collisions, slips and falls. The factors that may hamper the control measures (Jahan 2013) are- Lack of induction or training of new employees- that may lead to mishandling of equipments Poor adherence to safety standards- for instance avoiding the use of PPE and apron wherever necessary Lack of regular investigation and safety audits- may lead to failure to check the poor security at work, identification of risks and early prevention Conclusion Health and safety risks are inevitable in any organisation or occupation. It is possible to minimise or manage the risks of maintaining the occupational health and safety hazard standards of Australia specific for chosen occupation. Following the hierarchy of control for risk reduction is effective method to prevent injuries at workplace. It can be concluded from the assignment that there is a need of carrying the risks assessment regularly in restaurants to determine the risk associated with the identified hazards in food courts. It helps develop effective interventions. Monitoring the efficacy of the intervention is the other important step to ensure the interventions are successful in mitigating the risks. References Bennett, J.B., Aden, C.A., Broome, K., Mitchell, K. and Rigdon, W.D., 2010. Team resilience for young restaurant workers: research-to-practice adaptation and assessment.Journal of Occupational Health Psychology,15(3), p.223. Bradford-Knox, R., Kane, K. and Neighbour, S., 2016. Approaches to Food Safety Hazard Control and Risk Management: A Case Study of Preston City Councils Food Safety Compliance Strategy.International Journal of Management and Applied Research,3(1), pp.14-29. Bullock, J., Haddow, G. and Coppola, D.P., 2011.Introduction to homeland security: Principles of all-hazards risk management. Butterworth-Heinemann. Commerce.wa.gov.au. 2017.OSH in the RESTAURANT industry. [online] www.commerce.wa.gov.au. Available at: https://www.commerce.wa.gov.au/sites/default/files/atoms/files/restaurants_2015-16.pdf [Accessed 24 Oct. 2017]. Feng, Y., 2013. Effect of safety investments on safety performance of building projects.Safety science,59, pp.28-45. Ho, D.E., 2012. Fudging the nudge: information disclosure and restaurant grading.Yale LJ,122, p.574. Huang, Y.H., Verma, S.K., Chang, W.R., Courtney, T.K., Lombardi, D.A., Brennan, M.J. and Perry, M.J., 2012. Supervisor vs. employee safety perceptions and association with future injury in US limited-service restaurant workers.Accident Analysis Prevention,47, pp.45-51. Jahan, N., 2013.Practices and perceptions of introductory OHS education in secondary schools: towards a conceptual framework for effective OHS education for young workers(Doctoral dissertation). Lelieveld, H.L., Holah, J. and Gabric, D. eds., 2016.Handbook of hygiene control in the food industry. Woodhead Publishing. NR, P.M., de Oliveira Matias, J.C. and dos Reis Baptista Teixeira, R., 2012. Implementation of hazard analysis critical control points (HACCP) in a SME: Case study of a bakery.Polish Journal of Food and Nutrition Sciences,62(4). Purdy, G., 2010. ISO 31000: 2009setting a new standard for risk management.Risk analysis,30(6), pp.881-886. Ruan, J., Xue, M. and Xu, Z., 2012. Risks in the physical recovery system of waste refrigerator cabinets and the controlling measure.Environmental science technology,46(24), pp.13386-13392. Trees, D., 2015. Hazard Identification, Assessment, and Control. Verma, S.K., Chang, W.R., Courtney, T.K., Lombardi, D.A., Huang, Y.H., Brennan, M.J., Mittleman, M.A., Ware, J.H. and Perry, M.J., 2010. A prospective study of floor surface, shoes, floor cleaning and slipping in US limited-service restaurant workers.Occupational and environmental medicine, pp.oem-2010. Verma, S.K., Lombardi, D.A., Chang, W.R., Courtney, T.K., Huang, Y.H., Brennan, M.J., Mittleman, M.A., Ware, J.H. and Perry, M.J., 2011. Rushing, distraction, walking on contaminated floors and risk of slipping in limited-service restaurants: a casecrossover study.Occupational and environmental medicine,68(8), pp.575-581. Ward, J.A., De Castro, A.B., Tsai, J.H.C., Linker, D., Hildahl, L. and Miller, M.E., 2010. An injury prevention strategy for teen restaurant workers: Washington state's ProSafety project.AAOHN journal,58(2), pp.57-65. Yu, H., Neal, J., Dawson, M. and Madera, J.M., 2017. Implementation of Behavior-Based Training Can Improve Food Service Employees Handwashing Frequencies, Duration, and Effectiveness.Cornell Hospitality Quarterly, p.1938965517704370.