Evaluation of efficiency of drug safety supervision in China based on DEA model and Malmquist index / 中国药房

OBJECTIVE To evaluate the efficiency of drug safet y supervision in China after issuing a series of new policies in 2018，and to provide the suggestions for optimizing the construction of drug safety supervision system in China and narrowing regional differences. METHODS The panel data of input-output indexes of 18 provinces in 7 administrative regions were collected from the official website of provincial drug regulatory departments ，the open platform of budget and final accounts and the official website of National Bureau of Statistics. Data envelopment analysis （DEA）model and Malmquist index were adopted to conduct an empirical analysis on the efficiency of drug safety supervision in China during 2019-2020. RESULTS & CONCLUSIONS DEA analysis showed that during 2019-2020，the overall technical efficiency （TE）of drug safety supervision in China was lower than 1.000，which didn ’t meet effective DEA. Only Liaoning ，Guangdong and Guangxi had TE of 1.000，indicating significant differences in efficiency of drug safety supervision in different regions. The results of Malmquist index analysis showed that the overall efficiency of drug safety regulation in China was declining ，among which insufficient regulatory capacity supported by technology and large loss of professional personnel were the main factors ，and the improvement of drug regulatory departments ’ management and supervision level could ensure the improvement of overall regulatory efficiency. The current scale of drug supervision in nearly half of provinces （8/18）was close to the optimal state. It is necessary to strengthen the infrastructure construction and pay attention to the training of professional talents to optimize the drug regulatory team ；strengthen the innovation of supervision technology and improve the construction of technological support system ；rationally allocate regulatory resources and balance regional regulation according to local conditions to improve the construction of drug safety supervision system in China.

Considerations and strategies for problems in environmental protection acceptance of the nuclear technology utilization project / 中国辐射卫生

The Nuclear Technology Utilization Project is an integral part accompanied by radiation construction project.It is also the focus of daily supervision and management of nuclear and radiation safety supervision and management department. The environmental protection acceptance of its environmental protection facilities, radiation safety protection facilities and measures is the last link of the whole process management of the nuclear technology utilization project. Doing a good acceptance work has twice the result with half the effort for the following radiation safety management. According to the relevant national laws and regulations and the relevant regulations and requirements of the industry administrative department, we sort out the problems found in daily radiation environment safety supervision and acceptance practice, analyze the possible causes, and put forward the corresponding countermeasures.

Application progress of intelligentialized technology in food safety supervision / 上海预防医学

The paper deals with the application of intelligentialized technology in food safety supervision, and analyzes the progress in application of the technology.By comparing with the traditional supervision mode, advantages and deficiencies of intelligentialized technology in the food safety supervision are illustrated.It is concluded that the intelligentialized technology will absolutely serve as a good way of the technical support to solve food safety problems in China in the future.

A study on the supervision index of food safety for large-scale outdoor activities / 预防医学

Objective Todiscussandestablishaquantitativesupervisionindexoffoodsafetyforlarge-scaleoutdoor activities,andtoprovidescientificbasisforthestudyofsupervisionsystemforfoodsafety.Methods Delphiexpert consultation method was used to establish the supervision index system of food safety for large-scale outdoor activities,and the weight of the indicators were determined.Indexes were screened based on 5 -point liker scale,and weight was determinedonthebasisofproportionmethod.Results Theaverageserviceyearofthe21expertswere21.52±9.05.The response rates were both 1 00% in two rounds of consultation,and the average authoritative coefficients were 0.78 ±0.03 and 0.79 ±0.03,respectively.Kendall's coefficient was 0.46 in the first round and 0.51 in the second round.The secondary indicators was 0.38 in the first round and 0.33 in second round (P <0.01 ).A total of 6 primary and 32 secondary indicators were identified and at the same time their weights were measured.The alert line was 75 .Conclusion Foodsafetyriskoflarge-scaleoutdooractivitieswassignificantlyhigherthanthatoflarge-scaleindooractivities.The study of quantitative supervision index system of food safety for large-scale outdoor is practical.It can provide scientific evidence and technical support for the supervision of food safety.

Occupational Health and Safety Management and Turnover Intention in the Ghanaian Mining Sector

BACKGROUND: The mining industry is considered as one of the most dangerous and hazardous industries and the need for effective and efficient occupational health and safety management is critical to safeguard workers and the industry. Despite the dangers and hazards present in the mining industry, only few studies have focused on how occupational health and safety and turnover intentions in the mines. METHOD: The study suing a cross-sectional survey design collected quantitative data from the 255 mine workers that were conveniently sampled from the Ghanaian mining industry. The data collection tools were standardized questionnaires that measured occupational health and safety management and turnover intentions. These scales were also pretested before their usage in actual data collection. RESULTS: The correlation coefficient showed that a negative relationship existed between dimensions of occupational health and safety management and turnover intention; safety leadership (r = -0.33, p < 0.01); supervision (r = -0.26, p < 0.01); safety facilities and equipment (r = -0.32, p < 0.01); safety procedure (r = -0.27, p < 0.01). Among these dimensions, safety leadership and safety facility were significant predictors of turnover intention, (β = -0.28, p < 0.01) and (β = -0.24, p < 0.01) respectively. The study also found that turnover intention of employees is heavily influenced by the commitment of safety leadership in ensuring the effective formulation of policies and supervision of occupational health and safety at the workplace. CONCLUSION: The present study demonstrates that safety leadership is crucial in the administration of occupational health and safety and reducing turnover intention in organizations.

Dieticians' Perception of Safety Supervision in Institutional Foodservices (II): Status of Safety System and Safety Education

The purpose of this study was to investigate the status of the safety system and safety education in institutional foodservices in the Changwon and Masan areas. The survey was conducted from February 1 to March 31, 2009 via questionnaires that were sent to 300 dietitians, and 142 dietitians responded. It was determined that most of the safety managers were 'dietitians (87.1%)', whereas facilities/equipment managers consisted of 'dietitians (45.7%)', 'department of facilities management in the organization (36.4%)' and 'outsourced company of facilities management (17.9%)'. Out of the 11 safety practices, seven safety practices showed less than 50% of total implementation ratio, which meant that the safety systems were not functioning properly. Except for 'non-skid shoes (85.9%)', other safety equipment was seldom used. The survey respondents recognized that safety education was very necessary (4.47 points); however, they responded so-so (3.46 points) to the question of whether or not the actual frequency and time spent on safety education were enough. The average time spent on safety education was 28 minutes 11 seconds. Regarding the difficulties in performing safety education, 'not many safety education materials and media (3.44 points)', 'not many varieties in the subjects and contents for safety education (3.40 points)', and 'not much organizational support on safety education (3.33 points)' showed higher scores than 'lack of education time due to workload (3.20 points)'. The following were cited as education materials that should be developed as it is currently difficult to obtain relevant information and data: 'root causes of musculoskeletal injury and preventive measures (15.8%)', 'healthcare and disease preventive exercises for employees who do simple and repetitive works (14.9%)', and 'instruction on safe handling of chemicals (12.7%)'.

Dietitians' Perceptions of Safety Supervision in Institutional Foodservices (I): Status of Accidents and Assessment of Hazards

The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians' perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. 'Musculoskelectal injuries or disorders (65.5%)', 'slips or falls (64.8%)', 'burns (57.7%)', and 'cuts and punctures (48.6%)' were the predominant accidents in foodservice. 'Knives (76 points)', 'steam kettles (41 points)', 'vegetable cutters (34 points)' and 'turn kettles (26 points)' were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, 'carpal tunnel syndrome while washing (2.83 points)', 'burned by frying oil (2.64 points)', 'cut by sharp tools (2.55 points)', 'musculoskelectal injury by moving heavy weight food materials (2.41 points)', and 'injury by slipping on wet workplace floors and trenches (2.19 points)' were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians' perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.