Safety And Healty

The two volumes LNCS 11982 and 11983 constitute the proceedings of the 11th International Symposium on Cyberspace Safety and Security, CSS 2019, held in Guangzhou, China, in December 2019.

This brief comparatively reviews the security and safety features of hotels and home sharing services. It reviews crime data, laws, and applicable theories – such as defensible space, rational choice, and routine activity theories - to determine how responsibility for crime control and accident prevention in these industries is allotted.

This brief comparatively reviews the security and safety features of hotels and home sharing services. It reviews crime data, laws, and applicable theories – such as defensible space, rational choice, and routine activity theories - to determine how responsibility for crime control and accident prevention in these industries is allotted.This analysis identifies key policy questions about the role of the home sharing hosts and guests in ensuring their own safety and security, which will be of interest to policy makers, researchers and practitioners in criminal justice and law enforcement, as well as those involved in the home sharing and hotel industries.

Master Food Safety & Hygiene: Level 3 Training for Supervisors

This book provides the latest developments on safety practices utilized in composite manufacturing facilities for students, workers, engineers, and other participants. It includes commentary from academic experts in the field who present cutting-edge research on advanced composite materials. Illustrations, figures, and tables are included in this book in order to make it easier for students, workers, engineers, and other participants to understand the contents of this book.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods.