Victim Rights Person

Victim Rights Person Victims Rights Introduction A victim is a person who has received injuries whether physical or emotionally when a crime is committed. This will include people who are physical assaulted, kidnapped, sexual assaulted, involved in domestic violence, a child abuse, a person at a motor vehicle accident or incident where a crime occurs, or get injured emotionally by witnessing this incidents. They can also be injured by another crime committed for example homicide, robbery or robbery with violence. A person who is victimized is also faced with psychologically problems he/she may lose clear line of thinking and becomes overwhelmed. In most cases the victim loses money or may be injured. The worst of all is the emotional pain that the victim undergoes. The victimized close relatives and friends can also suffer both psychologically and emotionally. It was also noted that, stress, fear, anxiety and a lot of tension is experienced by family members. The rights of the victim is an old issue that dates back since time of independence, In words for senator Feinstein, he points out that at the time of constitutions adoption, they was a few public prosecutors and crime victims were taken as parties and had to represent themselves. The founders of the nation did not have special protections given to the criminal victims. They did not foresee the modern ways where a public prosecutor acts independent of the crime victim. Nevertheless, as time passed changes in the criminal law occurred and victims had to be respected and given their rights. Accordingly, the public support also was awakened and victims rights protections become a public issue. This was witnessed in Maryland in 1994 when voters voted for state constitutional amendments that protects the right of the victim. The amendment passed by 92 percent of the total vote. This set the trend in many states as 33 states have various constitutional amendments that seek to protect victi ms. Currently all the 50 states at least have some kind of victims rights measures on the court level. As per statistics given by the department of justice, over 5 million violent crimes occur in America per year. This number is so big and human rights activists and politicians have for over 20 years been campaigning for these victims rights in the way the criminal justices process are carried on. Some of the rights they seek are: Victims should have a right to receive a public notice of events related to his criminal prosecution; this can be bail hearing date, the trial date, the sentencing date or even a parole hearing date. Victims should have a right to be present and hear the courts proceedings during their cases. They should also be heard during this process. The victims should have a right to be notified in case the criminal who victimized the victim is released on parole or he/she makes an escape from prison. Victims should be assured of their safety before a criminal is released on parole by the courts or when the criminal is released by courts. The victim should have a right to be protected against long delays caused in criminal prosecutions. The aim of these rights was to ensure that the victims are given legitimate attention consideration. This campaign and pressure lead to the passage of Victims of Crime Legislation, Bill 23, 1995; which states that, victims are entailed to the following rights: they should be shown respect, politeness and kindness. That, they should be updated on the court process about their cases. They should also be given information concerning services remedies. The victims should be informed the dates of important proceedings. That the victims should be informed when an offender is released pardoned or escapes. The victims should be interviewed by same gender officer in case the victim is sexual assaulted. The victim has a right to be compensated for injuries suffered. And that incase there was loss of property and it is recovered it should be returned without any delay. Lastly the victim should be able to be represented in the court by writing a victim impact statement. Any where, these rights have to be enforced by the courts to make them work and protect the victim. Otherwise they will be just mere words on paper. In a study carried out by National Victim Center, it found out that many victims still were being denied their rights. This occurred even in those states seen as having a strong legal protection. For example the study found out that a big number of victims from â€Å"strong† and â€Å"weak† states did not receive a notification during different stages of court process. As for bail hearing (those not notified in strong states were 37 percent and in weak states were 57 percent); as for pretrial release of suspects (the number was 62 percent in strong states and 74 percent in weak states for those who were not notified); and for sentencing hearings (those who were not notified were 45 percent in strong states and 70 in weak states). In a another report which was related to this, it was found out that racial minorities were the most serious affected by being denied their victims rights protection. According to observations, victims like to be involved in the justice process. Of particular interest is their always like to be notified of the process of their cases. Victims felt left out and were angry because they were not given information about the way their cases are progressing. It was also noted that, many victims do not want to interfere with the courts. As a victim is also important that the victim is not forces into accepting some justice program that has not chosen. However the question that is asked is whether the victims rights campaign is that necessary and important? Many people have a feeling that crime has increased for the last thirty years. Various studies carried out show an average individual (even those who have not been victimized) live in a regular fear of being victimization. Sadly, the fear of this people is true. This is because total number of crimes in United States has increased by 300% since 1965 to the present day. While violent crime has escalated to more than 600%. This has lead to a very large financial burden to the nation. As it is approximated that $450 billion is spend on crime every year. And that, 1.8 million days are lost in terms of work days, which translates to more than $55 million lost in terms of wages. It is also interesting to note that, as the laws to protect the Victims rights are passed, the crime increases. It was also noted that the percentage of those who repeated to commit a crime was high. A study carried out by University of Pennsylvania revealed that 67% of total crime committed in the nation was carried by a mere 10% of the criminal population. In other cases, the perpetrators hunted and victimized their victim for the second time. This is thought to be a result of the perpetrators not being given harsh penalties or as a result of more liberal laws which seems to give criminals a sense that the government is soft on them and their more rights than those of the victims. These facts are chilling and the problem is touching each community. The Department of Justice shows the America is the one with highest number of violent crimes than any other country. It is estimated that the homicide crime is five times that of Europe while the Juvenile crime rate is seven times more t han that of Europe or Japan. Looking at possibility of being a victim in1996, a survey carried out by Gallup poll, showed that women feared most being victims than men. The number was 57% of women as compared to men who were at 43%. The research also found out that non white people were the one more concerned about becoming victims than the whites. The numbers were 74.8% against 46.6%. It was also noted that few people had confidence in the justice system. It is also apparent that victims are most likely not to report a crime if the perpetrator is someone they know personal. Those victims who are violently attacked are highly likely to report the crime to police if the perpetrator is a stranger. The group which is likely not to report a crime is that of young children aged between 12 and 19. For the purpose of this paper, we will examine a research carried out by The Bouverie centre, Victorias Family Institute using a method of confrontative interview. The confrontational interview carried out in response to critics from the feminist about family therapy in the area of sexual abuse. The interview is designed to address issue of control and power in a situation of victim- perpetrator relationship. In this interview the survivor is allowed to face the person who abused her and face the impact of the abuse to her life. In the interview the perpetrator sits and listens as the victim narrates her feeling. The confrontative interview is where by the victim meets her/his perpetrators, on sexual abused victims the survivors offered different answers. The research was based on four young women, who had been repeatedly sexually abused by men. In was observed that all of the four women were disturbed and even had suicidal thoughts and suffered from severe depression. The women all developed risk behaviors as two shoplifted and the other got involved in pretty crimes. One woman started abusing drugs. Each of the women reported having recurring nightmares, and a lot of fear and mistrust. It was also noted that one victim wet her bed. The research further revealed that each of the victims experienced a sense of inferior, self loathing, shame and felt responsible for the abuse. From the study it was noted that the difficult part was that of the victim accepting the abuse and knowing that she was a victim and was not to blame. According to Karren, a participant she notes that, she could not turn back because she had experienced feeling responsible. Another participant, Cate said that it was a very enormous task when it came to breaking the news to her mother. Another participant, Army described the experience as feeling stronger, he felt like she has conquered something. It was noted that all four women felt more clear when it came to the matter of responsibility upon the contfrontative interview. When the perpetrators where seen physical and when they admitted being quilt had a lot of impact on the victims. It was much important when took the responsibility. According to Cate and Karren they were less troubled and got more focused and stable in their thoughts. The interview also provided a confrontation between the victim and the perpetrator, which lead to a powerful impact on the side of the victims; they experienced a sense of externalizing the pain they suffered. And the experience of knowing who was responsible for their suffering. As the women narrated their anger and emotional turmoil they have undergone, the confrontation offered a dignified opportunity to repair their feelings. They felt that they had triumphed and reclaimed their self identity The outcome of this study was very encouraging, it leads to reduction of nightmares, self doubt, gave the victims more stability and improved their self esteem and a sense of well being. As all four women agreed the interview was used to reduce the trauma they felt. Nevertheless, the interview had its shortcoming and did not provide an immediate solution to those victimized. Each of the four women at the centre had to continue with therapy and in the months that followed they made statements to the police and the police have laid criminal charges against the perpetrators. Although, this was not the main aim of the study, the women opened up during the interview. For example Amy after realizing that she was a saviors and an innocent person who was sexually assaulted commented that, the fact that sexual abuse is wrong when done to you, and that it is a criminal offence done to you and you are just a victim is so much. And it is more important if your family is there to support you. Fro m this study it is important for the victims to come out and be heard. Conclusion Although the Victims rights issue is a very controversial debate, as many laws about the â€Å"rights of accused† and â€Å"rights of offender,† result in the victim feeling that he/she is not secure. It is paramount that the victims should be given their rights and the necessary protection they require. However these rights must be enforced by the courts to be meaningfully. However, as studies show that more rights do not reduce crime, it should be noted that, more rights result in respect and fair treatment of the victims. It is also clear that those who have been victimized require proper therapy and assistance to be able to live a normal life and be able to regain their lost dignity. In the words of Bill Clinton president of America, the government will continue to amend the crime Victims Rights by giving violent crime victims access to information and other rights, but the same time protect the rights of defendants. References Anita, B., and John, P. (1997): Improving Community Response to Crime Victims: An Eight-Step Model for Developing Protocol. Thousand Oaks, CA: Sage Publications Congressional Record, (April 25, 2000): (106th Cong., 2nd Sess.), at S2822 (discussing academic research on yearly American criminal prosecutions). Morris, A., Maxwell, G., and Robertson, J. (1993): Giving victims a voice: A New Zealand experiment. Howard Journal of Criminal Justice, 32(4), 301-321. Resick, P. (1987): Psychological effects of victimization: Implications for the criminal justice system. Crime Delinquency, 33(4), 468-478. Roach, K. (1999): Due process and victims rights, Toronto: University of Toronto Press. U.S. Department of Justice, Office for Victims of Crime, New Directions from the Field: Victims Rights, and Services for the 21st Century at 10 (1998); see Committee Report at 13-15.

Bacteria on Stainless Steel Surfaces | Experiment

Bacteria on Stainless Steel Surfaces | Experiment The attachment of bacteria on food processing surfaces and in the environment can cause potential cross-contamination, which can lead to food spoilage, possible food safety concerns, and surface destruction. Food contact surfaces used for food handling, storage or processing are areas where microbial contamination commonly occurs. Even with proper cleaning and sanitation regimes or practices in place, bacteria can remain attached to the surfaces and this attachment can lead to biofilm formation. The purpose of this study was to identify the presence of pathogenic microorganism in a food processing area and to evaluate the effect of the cleaning procedure on the microbial load in the food processing area. Ten replicate food contact surfaces were tested: stainless steel, marble and wood, with adjacent areas being sampled before and after cleaning. The test surfaces were analyzed with a swab method before and after the cleaning stage. The results of these studies indicate that three of ten stainless steel surface were contaminated before cleaning and no surface was contaminated after cleaning. Furthermore, three out of ten marble surfaces were contaminated before cleaning and one surface was contaminated after cleaning. Six of ten wood surfaces were heavily contaminated before cleaning and three surfaces were contaminated after cleaning. The difficulty in cleaning was related to the amount of surface damage and it is best to avoid this type of surface. Hypochlorite solution that was used for cleaning the surfaces in this study was considered to be effective against the foodborne pathogens tested. This study has highlighted the fact that pathogens remain viable on dry stainless steel surfaces and present a contamination hazard for considerable periods of time, dependent on the contamination levels and type of pathogen. Keywords: Microorganisms; Survival; Cross-contamination; Food contact surface Introduction Food contact surfaces are the chief denizen of biofilm that can host potentially harmful microorganisms. This, therefore, is a prominent phenomenon in food processing plants owing to dregs and residues of all sorts chemical, biological, organic, and/or inorganic -which build up on the surfaces of equipments that may get in contact with food (Mafu et al. 2010). The presence of these undesirable microorganisms to the material surfaces is a source of concern, as this can result in food cross-contamination, leading to food poisoning. Under favourable circumstances (temperature, pH, relative humidity), pathogenic microorganisms are able to survive and/or replicate on a large scale within the biofilm. In domestic kitchens and food processing industries, foodborne illness can result from incorrect storage of foods, particularly with respect to temperature, contamination of raw or cooked foods before consumption, by contact with other foods or utensils (food contact surfaces ) carrying path ogens, and inadequate cleaning procedures that may not see complete removal of microorganisms (Teixeira et al. 2007). In food processing industries, food contact surfaces, such as stainless steel, marble and wood may create an enabling environment for the survival of the microorganism, leading to serious hygienic problems. Furthermore, dead ends, corners, joints, valves and any other hard-to-reach places are the most appropriate areas for the presence of bacteria. (Peng et al. 2001). The value of maintenance and disinfection processes in food processing industries depends, to a large extent, on the design and maintenance programmes adopted by the company. Lack of efficacy in cleaning procedures may allow persistence and survival of pathogens in foods owing to their consistent adherence to food contact surfaces. This may lead to transfer of microorganisms from people, objects or contaminated food to other food or material, hence leading to cross-contamination. People can, in many ways, be a source of cross-contamination to foods (Holah and Thorpe, 1990). Food can be contaminated when it is handled, so it is very important that people who may be carrying or suffering from certain diseases do not handle food. Contamination can also be passed from equipment when contacting food. It specifically happens when utensils or equipment are not efficiently cleaned and sanitized between each use and may lead to development of biofilm, creating favourable conditions for the survival of the pathogens. Contamination from food to food occurs mainly when raw foods come into contact with cooked or prepared foods (Montville et al. 2001). The persistent presence of microorganisms in food processing factories, specifically on food contact surfaces despite deliberate efforts to combat the phenomenon, poses great challenges to the company. It reduces the profit margins of the industries due to the increased cost incurred in the attempts to adopt advanced cleaning services and programmes. A potential effect of the presence of microorganisms on food surfaces is food poisoning. Occurrence of food poisoning will mean great damage to the image of the company and persistent stress on the part of the management, thus derailing the progress of the company. Cross contamination is also becoming a common problem both in the kitchen setting and in industry. Transfer of resistant pathogens and microorganisms across and around these food producers through various agents and factors that propagate and carry the pathogens is a health hazard. Studies show that the level of contamination varies depending on the duplication and the rate of material handling that occurs in the factory. In this context, therefore, workersà ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â‚¬Å¾Ã‚ ¢ hands, utensils and the broad extension of all food contact surfaces contribute to in cross contamination (Zhao et al. 1998). A thorough examination of the whole concept of microbial survival and persistence on food contact surfaces despite typical cleaning procedures and revised designs of the food contact surfaces (such as textural properties, maintained solid surface hydrophobicity) will reveal that more detailed analysis and studies should be focused on the factors that create an enabling environment for the persistent replication and presence of the foodborne pathogens in the food processing industries and kitchen setting (Scott and Bloomfield, 1990). The study of various relevant properties for the microbial adhesion process has been another imperative goal of this study and the purpose behind it is to obtain a broader knowledge base of the mechanisms of bacterial adhesion to food contact surfaces so as to formulate strategies for its control. The objective of this study is to identify the microorganisms that can survive in the food contact surface, such as stainless steel, marble and wood, even after cleaning procedures, thus increasing the risk of food cross-contamination. The study will focus on microorganisms that survive in the food processing areas even after the cleaning procedure. Foodborne pathogenic bacteria adhere to inert surfaces; they may exhibit a greater scale of resistance to chemical or ordinary cleaning and fumigating agents (Barnes et al. 1999). The concept of cross contamination is of major concern in the food processing industries that constitute a threat to human health because they cause most food borne illness outbreaks. Food poisoning is one of the consequences of adherence of microorganisms to food contact surfaces (Sattar et al. 2001). Materials and Methods Premises In order to assess the microbiological safety of a food processing area in Oman, three types of food contact surfaces were studied: Stainless steel, marble and wood. Ten surfaces of each of the three types were tested, with the adjacent areas of each one being sampled before and after cleaning. This study was performed randomly in nineteen selected Army camps kitchen. Data analysis Swabs were taken from the food processing area within the Royal Army camps kitchen and sent to the food microbiology laboratory of the environmental of health unit for analysis. The swabs were each tested for pathogenic bacteria linked with food and coliforms that can survive on the surface of food preparation areas before and after cleaning. The plates were read for the number of colonies of pathogenic bacteria and coliforms. A Phoenix machine was used to identify the bacteria and readings were taken directly from the Phoenix machine. A Phoenix is automated microbiology system is intended to provide rapid identification results for most aerobic and facultative anaerobic Gram positive bacteria as well as most aerobic and facultative anaerobic Gram negative bacteria. The identification of the Phoeonix panal uses a series of conventional, chromogenic and fluorogenic biochemical tests to identify the organism. The growth-based and enzymatic substrates are employed to cover the different types of reactivity among the range of taxa. The tests are based on the use of bacteria and deterioration of specific substrates detected by different indicator systems. Acid production is indicated by a change in phenol red indicator when an isolate is able to utilize a carbohydrate substrate. A yellow colour is produce by Chromogenic substrates upon enzymatic hydrolysis and the enzymatic hydrolysis of fluorogenic substrates results in the release of a fluorescent coumarin derivation. Organisms that utilize a specific carbon source reduce the resazurine based indicator. These results were recorded and the log reduction was calculated for each plate at each dilution rate after and before cleaning of the surface (BD Phoenix, 2007). Sampling methods and microbiological examination (Before Cleaning) Tests using the swab method were carried out on surfaces contaminated with food borne pathogens in a food processing area. Tubes containing 10 ml of sterile buffered peptone saline solution were used to wet the swabs prior to sampling. Cotton swabs were removed from their sterile packaging and were held by the stick while they were moistened with buffered peptone saline solution, the excess broth was returned into the bottle. All surfaces were prepared in sizes of 20 x 20 cm2 for survival experiments. The swabs were rotated while in contact with the food preparation surface. After the defined area was swabbed, the swab was returned to the test tube containing the buffered peptone saline solution to dislodge the bacteria. Serial dilutions of the swab solutions were prepared and duplicate pour plates were prepared for each dilution using nutrient agar, MacConkey agar and Blood agar. The plates were incubated for 24 hours at 37oC. Sampling methods and microbiological examination (After Cleaning) The surfaces were washed with hot water and chemical detergent and then rinsed with hot water. Then the surfaces (stainless steel, marble, and wood) were disinfected with 5.25% of hypochlorite solution for 10 minutes. The surfaces were allowed to dry before sampling. The swabbing method used was as above. Duplicate pour plates were prepared for each dilution using nutrient agar, MacConkey agar and Blood agar. The plates were incubated for 24 hours at 37oC. Sampling methods and microbiological examination (Control) Some of the food borne pathogen strains used as a control for these experiments on the surfaces (stainless steel, marble, and wood), such as Staphylococcus aureus and Escherichia coli were obtained from the Armed Forces Hospital Laboratory. For their control strains a clean stainless steel table without tiny groove was prepared as the food contact surface because it can be fabricated with a smooth cleanable finish. The table also was disinfected with 5.25 % of hypochlorite solution for 10 minutes. The surface was then washed with hot water, with chemical detergent and rinsed with hot water. The surface was allowed to dry before sampling. The test suspensions were prepared by making serial dilutions of the microorganisms in peptone saline solution. Two different levels of contamination were prepared: high contamination (approximately 106 colony forming units (CFU)/100 cm2) and low contamination (approximately 103 CFU/100 cm2), obtained by spreading 1 ml of an appropriate solution on a surface of 20 x 20 cm2 over the grid reference table. The table was allowed to dry for 15 minutes to represent the environment of food preparation area. Selective agar media were used for the enumeration of pathogens: Blood agar for Staphylococcus aureus, incubated for 24 hours at 37oC and MacConkey agar for Escherichia coli incubated for 18 à ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬ 24 hours at 37oC. Furthermore, the effects of two different contamination levels on the survival of pathogens on dry stainless steel surfaces for 24 hours at room temperature were investigated. Result Microbial survival on food contact surface (stainless steel surface) Table 1: The Colony descriptions of the microbial survival on stainless steel surface Table 1 shows the Colony descriptions result of the microorganisms isolated from stainless steel surface. Three of ten stainless steel surface were contaminated with bacteria before cleaning. Table 2: The colony count of the microbial survival on stainless steel Sample No. Serial ten-fold dilutions in deionised water diluents colony count (CFU ml-1) before cleaning colony count (CFU ml-1) After cleaning 2 3.2 x 102 Bacteria Not Detected 6 2.6 x 102 Bacteria Not Detected 9 4.3 x 102 Bacteria Not Detected Table 2 shows the result of the colony count obtained before and after cleaning of the stainless steel surface. Table 3: Gram stain result of the microbial survival on stainless steel surface Sample No.:  2 Gram stain result:  Gram negative, rod shape Sample No.:  6 Gram stain result:  Gram positive cocci Sample No.:  9 Gram stain result:  Gram negative, rod shape Table 3 show the result of the Gram stain of bacteria that were isolated from the stainless steel surface before and after the cleaning stage. Sample No.:  2 Sample No. In phoenix machine:  344 Name of Bacteria detected before cleaning:  Klebsiella aerogenes Name of Bacteria detected After cleaning:  Not detected Sample No.:  6 Sample No. In phoenix machine:  367 Name of Bacteria detected before cleaning:  Staphlococcus aureus Name of Bacteria detected After cleaning:  Not detected Sample No.:  9 Sample No. In phoenix machine:  382 Name of Bacteria detected before cleaning:  Klebsiella aerogenes Name of Bacteria detected After cleaning:  Not detected Table 4: The Identification of bacteria by phoenix machine that survived on the stainless steel surface before the cleaning stage Table 4 show the result of bacterial identification that obtained by phoenix machine which was isolated from stainless steel surface before and after the cleaning stage. Microbial survival in food contact surface (Marble surface) Table 5: The Colony descriptions of the microbial survival on marble surface Sample of location No.:  1 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  2 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  3 Nutrient agar:  No Growth MacConkey agar:  Pink in colour, mucoid Blood agar:  white, large and mucous colonies Sample of location No.:  4 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  5 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  smooth, round, grayish-white colonies Sample of location No.:  6 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  7 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  8 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  9 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  10 Nutrient agar:  Small circular colonies, yellow in colour MacConkey agar:  No Growth Blood agar:  swarming motility Table 5 shows the colony descriptions result of the microorganisms isolated from the marble surface. Three of ten marble surfaces remained contaminated with bacteria before and after cleaning. Table 6: The colony count of the microbial survival on marble surface Serial dilutions in deionised water diluents colony count (CFU ml-1) before cleaning colony count (CFU ml-1) After cleaning Sample No.:  3 *TFTC Bacteria Not Detected Sample No.:  5 5.1 x 102 Bacteria Not Detected Sample No.:  10 #TMTC TMTC *TFTC: Too Few To Count #TMTC: Too Many To Count Table 6 shows the result of the colony count obtained before and after cleaning stage of marble surface. Table 7: Gram stain result of the microbial survival on marble surface Sample No.:  3 Gram stain result:  Gram negative, rod shape Sample No.:  5 Gram stain result:  Gram negative, rod shape Sample No.:  10 Gram stain result:  Gram negative, rod shape Table 7 show the result of the Gram stain of bacteria that was isolated from the marble surface before and after the cleaning stage. Table 8: The Identification of bacteria by phoenix machine that survived on the marble surface before the cleaning stage Sample No.:  3 Sample No. In phoenix machine:  301 Marble Name of Bacteria detected before cleaning:  Klebsiella pneumonia Name of Bacteria detected After cleaning:  Not Detected Sample No.:  5 Sample No. In phoenix machine:  326 Marble Name of Bacteria detected before cleaning:  Yersinia enterocolitica Name of Bacteria detected After cleaning:  Not Detected Sample No.:  10 Sample No. In phoenix machine:  381 Marble Name of Bacteria detected before cleaning:  Proteus vulgaris Name of Bacteria detected After cleaning:  Proteus vulgaris Table 8 show the result of bacterial identification that obtained by phoenix machine which was isolated from marble surface before and after the cleaning stage. Microbial survival in food contact surface (Wood surface) Table 9: The Colony descriptions of the microbial survival on wood surface Sample location No.:  1 Nutrient agar:  No Growth MacConkey agar:  Non-lactose fermenters colonies Blood agar:  White, non haemolytic colonies Sample location No.:  2 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  3 Nutrient agar:  smooth, translucent large colonies , greenish blue growth and pigment diffuses into medium MacConkey agar:  No Growth Blood agar:  large brownish colonies Sample location No.:  4 Nutrient agar:  White, smooth, round colonies MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  5 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  6 Nutrient agar:  Circular, smooth, opaque colonies MacConkey agar:  No Growth Blood agar:  swarming motility Sample location No.:  7 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  8 Nutrient agar:  smooth, translucent large colonies , greenish blue growth and pigment diffuses into medium MacConkey agar:  slight pink colonies Blood agar:  large brownish colonies Sample location No.:  9 Nutrient agar:  smooth, translucent large colonies , greenish blue growth and pigment diffuses into medium MacConkey agar:  slight pink colonies Blood agar:  No Growth Sample location No.:  10 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Table 9 shows the colony descriptions result of the microorganisms isolated from the wood surface. Six of ten wood surfaces remained contaminated with bacteria before and after cleaning. Table 10: The colony count of the microbial survival on wood surface Sample No.:   Serial ten-fold dilutions in deionised water diluents colony count (CFU ml-1) before cleaning colony count (CFU ml-1) After cleaning Sample No.:  1 6.4 x 102 Bacteria Not Detected Sample No.:  3 5.3 x 102 Bacteria Not Detected Sample No.:  4 2.7 x 102 Bacteria Not Detected Sample No.:  6 TMTC TMTC Sample No.:  8 1.67 x 103 2.9 x 102 Sample No.:  9 9.3 x 102 3.6 x 102 Table 10 shows the result of the colony count obtained before and after cleaning stage of wood surface. Table 11: Gram stain result of the microbial survival on wood surface Sample No.:  1 Gram stain result:  Gram negative, rod shape Sample No.:  3 Gram stain result:  Gram negative, rod shape Sample No.:  4 Gram stain result:  Gram negative, rod shape Sample No.:  6 Gram stain result:  Gram negative, rod shape Sample No.:  8 Gram stain result:  Gram negative, rod shape Sample No.:  9 Gram stain result:  Gram negative, rod shape Table 11 show the result of the Gram stain of bacteria that was isolated from the wood surface before and after the cleaning stage. Table 12: The Identification of bacteria by phoenix machine that survived on wood surface before the cleaning stage Sample No.:  1 Sample No. In phoenix machine:  86 wood Name of Bacteria detected before cleaning:  Acinetobacter baumannii Name of Bacteria detected after cleaning:  Not Detected Sample No.:  3 Sample No. In phoenix machine:  301 wood Name of Bacteria detected before cleaning:  Pseudomonas spp Name of Bacteria detected after cleaning:  Not Detected Sample No.:  4 Sample No. In phoenix machine:  326 wood Name of Bacteria detected before cleaning:  Enterobacter hafinae alvei Name of Bacteria detected after cleaning:  Not Detected Sample No.:  6 Sample No. In phoenix machine:  342 wood Name of Bacteria detected before cleaning:  Proteus vulgaris Name of Bacteria detected after cleaning:  Proteus vulgaris Sample No.:  8 Sample No. In phoenix machine:  369 wood Name of Bacteria detected before cleaning:  Pseudomonas aeruginosa Name of Bacteria detected after cleaning:  Pseudomonas aeruginosa Sample No.:  9 Sample No. In phoenix machine:  385 wood Name of Bacteria detected before cleaning:  Pseudomonas aeruginosa Name of Bacteria detected after cleaning:  Pseudomonas aeruginosa Table 12 shows the result of bacterial identification that obtained by phoenix machine which was isolated from wood surface before and after the cleaning stage. Control Table 13: Survival of Staph aureus and E.coli on stainless steel surfaces Staphylococcus aureus Escherichia coli Time of swab process after contamination High contamination level (106 colony) CFU/100 cm2 Low contamination level (103 colony) CFU/100 cm2 High contamination level (106 colony) CFU/100 cm2 Low contamination level (103 colony) CFU/100 cm2 After 15 minute 2.0 x 107 1.0 x 104 1.6 x 107 5.2 x 103 After 2 Hours 1.73 x 107 9.1 x 103 8.3 x 106 1.8 x 103 After 6 Hours 1.3 x 107 3.8 x 103 2.1 x 106 No growth After 12 Hours 5.8 x 106 No Growth No Growth No growth After 24 Hours No growth No Growth No Growth No growth Table 13 shows the survival of Staphylococcus aureus and Escherichia coli on stainless steel surfaces at room temperature (25oC) for 24 hours at two contamination level; high contamination level of (106 colony CFU/100 cm2) and Low contamination level (103 colony CFU/100 cm2). Discussion Sampling food contact surfaces is a complex problem, and the results depend on many factors, including the type of surface, the cleaning solution, the sources of contamination, and the temperature. The accuracy and reproducibility of all sampling methods are reduced when the numbers of bacteria on the surface are low. Some differences between methods are probably due to an uneven distribution of bacteria on the surface. The type of surface markedly influenced the cleaning results. For this study, nineteen selected premises were tested/studied (Ten replicate surfaces were tested; stainless steel, marble and wood, with adjacent areas being sampled before and after cleaning). The results of these studies indicate that three of ten stainless steel surfaces were contaminated before cleaning the surfaces and no surface was contaminated after cleaning, which means that stainless steel surfaces were more easily cleaned. Furthermore, three out of ten marble surfaces were contaminated before c leaning and one surface was contaminated after cleaning the surfaces, which means marble surfaces were easily cleaned but using the wrong cleaning products and the wrong cleaning techniques can damage the marble because marble is a calcium-based natural stone which is highly sensitive to acidic materials (Marble Institute of America, 2012). Stainless steel resists impact damage but is vulnerable to corrosion, while marble surfaces are prone to deterioration and may develop surface cracks where bacteria can accumulate (Leclercq and Lalande, 1994). Wood surfaces were particularly diffi

SERVICE SYSTEMS :: Business and Management Studies

SERVICE SYSTEMS There are many establishments where food is served outside the home, these include: Ø Commercial o Restaurants o Cafà ©Ã¢â‚¬â„¢s Ø Non-commercial (Institutional/On-site) o Business o Government o Education Ø Military In each type of establishment food will be served in a different way, service systems are defined by what dishes and utensils are used, but mainly by the manner of presenting the meal to the customer, clearly the type of service is defined by the desired target customer. These are the major food service systems: Table service Ø Plate service Ø Gueridon service Ø Silver service Ø Family service Other Service Types Ø Buffet Service Ø Take away service Ø Counter service Ø A la carte Ø Table d’hote Specialist food service systems Ø Hospital Service Ø In-Flight Meal Service Type of service depends on the menu, dà ©cor, uniforms, table settings, ambiance and cuisine. Table Service Table service is a method of food service in which the waiter brings customers’ food to the table and places it in front of them. There are a number of different styles of table service: Plate service / American service All food is cooked, portioned and plated in kitchen. It is then served by a waiter to the customer, generally this is done from the right with the right hand. This type of table service reduces staff requirements compared to other types e.g. Gueridon service. Advantages Ø Casual dining Ø Portion control Ø Less service skill needed Disadvantages Ø Less personal Ø Guests can not choose portion Guà ©ridon (French Service-service à   la franà §aise) This is an elaborate type of service in which the guest’s food is prepared in the kitchen and is subsequently arranged on silver salvers, which are placed on and served from a small cart called a Guà ©ridon. The food is heated or flamed at the table side using a small heater placed on the cart; three courses can be served from the tableside Advantages Ø Elegant, Ø Showcases food, Ø Great amount of checking of food can be done Disadvantages Ø Need highly trained staff, Ø High labour costs Ø Capital investment in cart Ø Large amount of space is required for the cart to go around the table Ø Fewer tables in dining room. Silver Service (Russian service, or service à   la russe) The food is prepared and portioned in the kitchen and placed onto silver platters, a dinner plate is placed in front of the customer, in general the right side is for plates and left side is for food – Counter clockwise. Served to the customer using a fork and spoon from the silver platter. This service system is used in banquets. Advantages Ø Elegant Ø Faster than French Service Ø Fully cooked, hot food served at the table quickly

Elements of Effective Teams Essay -- essays research papers fc

Elements of Effective Teams There are some positive benefits to teams but only if the teams are built with the correct qualifications: such as a person who will step up to the leadership position and help motivate the rest of the team members. In order to build a good team there needs to be other elements besides leadership in order to carry out their plans: such as tools and technology, diversity, and the proper personalities to keep the team intact. Everyone’s personality is different, and that in turn leads to the roles they play within the team. The diversity of the different personalities and the diversity of the departments they work in can lead to good and bad connotations. As a team everyone should have shared leadership. The tools are needed to help the team create, develop, and execute the plans they come up with. In order to create plans of action, the team needs a harmonious work environment and it should be in a place that no one has connections to, and that everyone feels comfortable in. They should be well stocked with all the office supplies all of them will need. Even though we think of office supplies as pens and pads of paper, office supplies does not mean that in every company. If they are working in a car company, one of the office supplies they will need is large amounts of clay in order to come up with new models for the upcoming year. If they are working for Blue Bell, they might need flavorings and candy. All of the supplies should be readily available because when they get on a roll, the last thing they want to do is stop and go searching for something they need. Computers are a very important part of a team. They can connect all of the team members who may not all be in the same off ices. An example of this would be video Team A 2 conferencing. An international company might create a team of individuals who live and work all over the world, so in order to get them all together they would have to video conference. Another helpful function of the computer is the internet. The internet supplies us with endless amounts of data, and is a useful tool to help with research on any subject. Another tool that is quite important and ties into computer and the internet is software. One of the new plans the team might come up with to execute to the whole company is a new software program. Or it might be that the team uses the software, like M... ...xican based supplier we were able to meet our customer demands while respecting the cultural tradition of our supply partner. As a result, this understanding acknowledgment and respect of differences bonded our partnership. When a variety of people come together to solve problems the forum becomes rich and robust. We must accept the sacrifice of a longer timeline to insure quality solutions. In conclusion, by having the proper and an adequate supply of resources and personalities that offer unique traits, and members that are diverse, teams are most effective in reaching their goals. By no means is teamwork easy, it requires its members to have and keep an open mind, to have tremendous patience, to take ownership and responsibility, to ask questions, to take criticism, and to consider ideas that are not your own, all the while keeping a clear definition of the goal. When minds come together and accept these requirements in a work team arena, the opportunities for progress is limitless. Team A 8 Works Cited Diversity in the Workplace: Work Teams and Diversity. Ed. Bernie Ghiselin.12 Nov. 1999. U of Maryland. 8 Dec. 2003 < http://www.inform.umd.edu/edres/topic>.

Spinning a Treacherous Web in Shakespeares Othello :: GCSE English Literature Coursework

Spinning a Treacherous Web in Othello Like every Shakespearean tragedy there is often an untimely doom that ends the life of the "hero" or main character of the play. The main character’s doom only becomes the outcome when they are unable to better the wrongs they or others had committed. However, in this Shakespearean tragedy the person who drives the participants of this play to their doom, isn’t the main character Othello, but Iago, the motiveless character whose jealousy and rage drives him to commit crimes towards the people who believed him and considered him a trusting friend. Iago understood human characteristics, which allowed him to get to the root of people's problems. In Othello he saw innocence, and love; in Desdemona he saw purity and kindness; and in Cassio he saw a perfectionist. Iago lacked all of these features and so in order to end the happiness of all the characters, he decided to hit them where it hurt the most. In doing so he used Desdemona as a tool, because she was the object of everyone's desire. Iago is a spider-like creature who in order to quench his hunger, entangles all of these characters into his skillfully crafted web that slowly and unknowingly drives them to their doom. To better understand Iago’s effect on these different characters, it is important to look in to his own character. Iago’s motives are not clear, however, it is true that he despises Othello, and that he is jealous of the fact that Michael Cassio had taken over the role of lieutenant; a role that Iago wanted very badly. It is in the beginning of the play that Iago confesses to follow Othello but not be loyal to him, I follow him to serve my turn upon him†¦ Were I the Moor I would not be Iago. In following him, I follow but myself- Heaven is my judge, not I for love and duty, But seeming so for my peculiar end. For when my outward action doth demonstrate The native act and figure of my heart In compliment extern, ‘tis not long after But I will wear my heart upon my sleeve For daws to peck at. I am not what I am. (1.1 43-67) Iago is without any apparent feelings or remorse towards any of the other characters.

Reshaping Cultures

9 October 2013 word count: 2075 The Reshaping of Cultures Section Three: Plastic Surgery Aspects of one's culture are shaped by personal experiences, household traditions, and by one's national beliefs. How sensitive the topic of cosmetic surgery is, differs by culture. South Koreans now widely accept plastic surgery as a part of their culture. This movement has sparked widespread criticism from people around the world. Many people either can't comprehend the idea, can't get past the cultural barrier, or can't accept the adequate reasoning behind it.However, the reasoning is quite imple and should be accepted universally; Personal satisfaction and happiness are important factors to one's well-being, and if improving one's appearance can critically boost one's self-esteem, then taking advantage of the technologies we have today like plastic surgery should be an acceptable option to remedy low self-worth and low self- esteem. Every culture has some different idea of what is considered beautiful. In the past when people lived in less diverse-looking societies, the standards of beauty typically were defined by features that weren't common amongst their own ommunity.As time flowed, certain places became more ethnically and culturally diverse than others, and in those places ideas clashed and standards changed, resulting in a more open community with ideal beauty being more subjective. However, there are places that still aren't so diverse. In these places, the conception of what is considered ideal beauty is more predominantly accepted and can be linked heavily to historical and cultural roots as well as how influential and persistent the media is in that particular society.Although South Korea has been experiencing esternization since the Korean War, the country is still a generally homogenous nation, meaning that the demographics are still mostly Korean. South Korea is a country where the old meets the new and where traditions go hand in hand with modern ideas and technology; this goes for beauty as well. In ancient South Korea, having certain features could define not only ones ancestral past, but also ones future.In an article explaining the marriage of cosmetic surgery and ancient customs, Lee Su Hyun explains that, â€Å"Physiognomy, or the art of face reading, has een practiced for centuries in Korea – as well as in other Asian countries – as a way of divining a person's future† (Lee par. 8). In addition she proposed that, â€Å"Koreans also believe that personality is reflected in a person's facial features and that they [their facial features] are shaped by fate, genes and lifestyle† (Lee par. 9). This belief still persists today and many Koreans experience social pressures because of it.A South Korean mother explains that her daughter, Lee Min-Kyong, a 12 year old ballet dancer, lacks confidence: â€Å"Everyone, she says, points out her small eyes. It's why she doesn't think she's a pretty girl† (La h par. 3). Her mother added, â€Å"I'm having her do it pretty to get ahead† (qtd. in Lah par. 7). Although her daughter didn't ask for the surgery, Min-Kyong is looking forward to it: â€Å"I'm excited. I think I'll look better than I do now,' she says shyly, breaking into a small smile† (Lah par. 5).Foreigners may consider these social pressures to be offensive and superficial, but to South Koreans they are not; these pressures are Just another everyday-custom. Korean media, especially the Korean pop (K-pop) scene, has also been shaped by these social ressures which state that beauty is important. In K-pop, the most successful and famous idols perfectly fit what Koreans consider beautiful, near perfection. These idols are a part of every aspect of the media because of that. Unlike the western counterpart in which he or she is known for what he or she does best, a single Korean idol can be known to partake in a multitude of positions.It is very common to find a single idol being an actor or actress, a model, a musician, a singer, a dancer, a show host, a reality show celebrity, and a comedian. They are the role models of ociety, and, as a country where there is a pressure to look beautiful, many younger South Koreans enw and aspire to their features: â€Å"They all have small faces, large eyes, and tiny button noses. Chins are pointed, cheeks are wide, and their faces glow artificially, imbuing them with the anime quality' (Stone par. 15). Sure those features flaunted perfection, but there was a catch; those features aren't commonly or traditionally Korean.As revealed by netizens, this beauty was the work of plastic surgery. South Korea is very technologically advanced and â€Å"is the most wired in the orld, with the highest rate of smartphone usage 67 percent and 95 percent of Korean homes having internet access† (Stone par. 23). Rando Kim, a professor of consumer science at Seoul National University, suggests being so Wired' contribut ed to the trend of plastic surgery: â€Å"Celebrities have helped to drive the trend [of plastic surgery], as they scramble to keep ahead of digital technology that mercilessly exposes not only their physical imperfections, but any attempts to remedy them â€Å"(Choe par. ). He clarifies that, â€Å"Wide-screen and high definition TV put pressure on hem [celebrities] to look good in close-ups, and with the Internet, where people like to post ‘before' and ‘after' pictures, they can no longer hide it [having undergone plastic surgery]. So they go public, often talking proudly about it on TV† (Choe par. 8). Although â€Å"before the K-pop boom Korean youth already were being brought up on a diet of surgery â€Å"(Stone par. 21), Dr.Park Sang-hoon, head of ID Hospital, notes that ordinary South Koreans are now more open about the idea because their idols are open about it: â€Å"It used to be all hush-hush when mothers brought their daughters in or a face-lift be fore taking them to match-makers, now young women go plastic surgery shopping around here† (Choe par. 10). This shift towards a nation-wide open-mindedness for plastic surgery relieved many South Koreans. However, what was a relief within the country, sparked ethnocentric criticism from the international audience.Today in South Korea, cosmetic surgery is a social norm: â€Å"South Koreans have more plastic surgery than any other nation according to figures released in January. Those in the Asian country have more treatments per members of the population, with one in every 77 turning to the knife or needle† (Nolan Par. 2). One thing that seemed to bother a lot of critics was not only that statistic but also what Koreans were getting done, which in many articles regarding the matter is western. This idea seems absolutely outrageous, false, and offensive to many people especially of Asian descent.Dr. Joo Kwon, head of JK Plastic Surgery Clinic, and Dr. Kwon Seung-Taik, a p lastic surgeon at Seoul National University Hospital, both agree: â€Å"While critics often argue that Koreans are adopting a more Western ideal of beauty, both Kwon and Joo disagree, saying that the standards are universal† (Kim par. 1). Kwon supports his position, mentioning something he read a while back, † Two love letters,' he says, Written 5,000 years ago, from China and Greece, respectively, both describe their lover as beautiful, with a pointed nose and large eyes† (qtd. n Kim par. 43). He also said, in defense, â€Å"We have Westerners coming in to cut down their nose to a smaller size does that mean they want to look Asian† (qtd. in Kim par. 44)? If one were to look at the before and after pictures in detail of Asians that have undergone cosmetic surgery, one can effortlessly notice that the features don't esemble any specific features only Westerners or Caucasians have nor are they any particularly non-Asian. What emerged from this stalemate didn 't do the situation justice, though.What all this type of criticism came down to was Just the obscuring of what mattered the most, how alleviated the patients were after undergoing their surgery. Although Min-kyung was only 12 years old and didn't make the decision herself to get the surgery, â€Å"for Min-Kyung, the 20-minute surgery has been well worth the cost and post-surgical discomfort. A few weeks later, she and her mother email to ay she's happy with her new look. And when this 12-year old stares at herself dancing in the studio, she no longer Just sees her eyes. She sees a prettier girl† (Lah par. 17).Especially at that age, confidence is very important. With Just that minor surgery, her increase in confidence, even if increased by Just the slightest bit, will help her progress not only through her difficult teenage years but also thereafter. In another article, which criticizes the shift towards the acceptance for plastic surgery in South Korea and explains the supp osed dangers associated with that shift, a omen's experience is shared: â€Å"Chang Hae-Jin, 21 , an art student who was self- conscious about her slightly protruding teeth and chin decided to take that risk with Dr. Park.

Current legislation Essay

Outline current legislation, guidelines, policies and procedures within own UK Home Nation affecting the safeguarding of children and young people Current legislation is the result of The Children Act 1989 in England and Wales and in Northern Ireland the children (Northern Ireland) order 1995 which was brought in to ensure that all people who work with children worked together and that they were clear about their responsibilities and knew how to act if allegations of child abuse were made. Following the death of Victoria Climbie in the year 2000 an independent inquiry highlighted many problems with how reports of neglect and child abuse were dealt with and found that vulnerable people in society were not being safeguarded. The laming report in 2003 resulted in a green paper, Every Child Matters , which in turn lead to the Children Act 2004. The Children Act 2004 was introduced to make changes to the way the child protection system is structured and organised in England and wales. The every child matters paper is aimed at ensuring every child should be helped to have positive outcomes in life . They should: stay safe, enjoy and achieve, have economic wellbeing and make a positive contribution. The main points of The Children act 2004 was that every local authority has a director of children’s services who is ultimately responsible for ensuring that children are safeguarded. Local safeguarding boards were set up and children’s wishes taken into account. Children’s services now have a duty to safeguard children and to work together with a multi- agency approach to promote their welfare. The common assessment framework was introduced to identify children’s needs. Working together to safeguard children 2006 in 2006 the document was revised. This document had now updated the safeguarding and the national framework to help agencies work individually and together promote the welfare of children. In October 2009 the vetting and barring scheme was introduced, anyone working with children and vulnerable adults needs to have their personal information checked to prevent unsuitable people working in these areas. The scheme is now called the disclosure and barring service. CYP CORE 3.3 (1.2) Explain child protection within the wider concept of safeguarding children and young people Child protection is part of the wider work to safeguard and  promote the welfare of children and young people. We as practitioners and people working with children have a much wider role to play to ensure the safe and wellbeing of the children in our care. This refers to the activity that is undertaken to protect specific children who are suffering from any form of abuse or neglect. It also involves protecting children and young people from maltreatment and preventing impairment of a child’s health and development by ensuring children are raised in positive circumstances by providing safe and caring environments. Parents or carers who fail to protect or care for their children could then be taken to court and the child be then removed from the home and placed into care. Assessing observations to identify additional support needed by a child or young person will be a (CAF) which is a common assessment framework, this system enables multi agencies to access and add information about children. You must be careful that parental consent has been gained before sending this information to any agencies. The EYFS also highlights that there must be a designated person who will take the lead for all safeguarding. They are responsible for liaising with the local statutory children services agencies and also with the Local Safeguarding Children Board. They must provide support , advice and guidance to other members of staff and must attend a child protection course. Analyse how national and local guidelines, policies and procedures for safeguarding affect day to day work with children and young people It is our duty as practitioners working with children and young people to understand that we need to be aware and recognise any child at risk of harm and in need or is very vulnerable and unsecured. This earlier this is dealt with the better the outcome will be. There are clear lines of responsibility to ensure that all children are protected. Department for education – they have the overall responsibility for safeguarding and child protection in England Issue statutory and non-statutory guidance to local authorities Local Authorities – the y use guidance to produce procedures for services and practitioners Services used as basic for their policies and procedures I am also aware of my own settings safeguarding policy that was developed  with the Children Act 1989 and 2004 in mind. These are the policies and procedures we need to follow whilst working with children within our setting; Within childcare practice we must be aware that we have a clear and defined role in relation to child protection. Professionals working with children/young people such as teaching assistants, volunteers, outside agencies are all DBS cleared. Adults working with children should also be fully trained in safeguarding children by a nominated safeguarding adviser and have the opportunity to receive training in order to develop their understanding of the signs and indicators of abuse or neglect, this training is offered every 3 years. In order for child protection to work effectively we must ensure we have good inter relationships with other agencies and good cooperation from professionals that are competent in responding to child protection situations. A procedure for recording concerns and incidents if a child discloses information that concerns his/her welfare; we must make a record of exactly what the child has said in their words and report it to a safeguarding officer, ensuring that these records are kept confidentially and separated from their own record. Explain when and why inquires and serious cases reviews are required and how sharing of the findings informs practice A Serious Case Reviews are held when a child dies, abuse or Neglect are known or suspected to be a factor in the death, local organisations should consider immediately whether there are other children at risk of harm who require safeguarding. Thereafter, organisations should consider whether there are any lessons to be learnt about the ways in which they work together to safeguard and promote the welfare of children. Consequently, when a child dies in such circumstances, the Local Safeguarding Children Board (LSCB) should always conduct a Serious Case Review into the involvement with the child and family of organizations and professionals. The LSCB should always consider whether a Serious Case Review should be conducted: If a child sustains a potentially life-threatening injury or through abuse or neglect If a child has been subjected to Sexual Abuse If a child has been killed by a parent with a mental illness If they find  concerns about inter-agency working to protect children from harm The purpose of Serious Case Reviews carried out is to establish whether there are lessons to be learnt from the case about the way in which local professionals and organizations work together to safeguard and promote the welfare of children, identify clearly what those lessons are, how they will be acted on, and what is expected to change as a result. This will then improve inter-agency working and better safeguard and promote the welfare of the child. Where more than one LSCB has knowledge of a child, the LSCB for the area in which the child is or was normally resident should take lead responsibility for conducting any review. In the case of looked after children, the local authority which has responsibility for the child should take lead responsibility for conducting the review, again involving other LSCBs with an interest or involvement. Any professional may refer such a case to the LSCB if it is believed that there are important lessons for inter-agency working to be learned from the case. It would be the LSCB’s responsibility to take note of any referral and make a decision as to what if any action is needed. Explain how the processes used by own work setting or service comply with legislation that covers data protection, information handling and sharing In our setting all data for the children we look after is held in the main office. Only staff have access to this. The child’s personal information is stored away either on computer or on paper. The computers are all locked and you can only log on with a password which is unique to one person. All paper records are locked away in a cabinet. The information which we hold about the child includes the child’s name, date of birth, and contact number for parent/carer. In an event of a serious accident we would have this information available to us. In our own room the only information we hold about the child is their allergies information. We abide by the Data Protection Act as our setting also holds information about their staff and any safeguarding issues which we may be aware of. This information needs to be Acquired only when necessary Need to make sure that it is secure Make sure it is accurate All information is kept up to date We regularly remind parents to advise us of any changes such as address, telephone numbers or emergency contact details. We as staff are constantly reminded not to share any information on any child to another person or member of staff unless there is a safeguarding issue. We know who are safeguarding contact is and we should share any concerns straight away. We do not discuss any children’s matter outside of work with any one.