How Do Practitioners Perceive Assurance Cases in Safety-Critical Software Systems?

Safety-critical software systems are those whose failure or malfunction could result in casualty and/or serious financial loss. In such systems, safety assurance cases (SACs) are an emerging approach that adopts a proactive strategy to produce structuralized safety justifications and arguments. While SACs are recommended in many software-intensive safety-critical domains, the lack of knowledge regarding the practitioners' perspectives on using SACs hinders effective adoption of this approach. To gain such knowledge, we interviewed nine practitioners and safety experts who focused on safety-critical software systems. In general, our participants found the SAC approach beneficial for communication of safety arguments and management of safety issues in a multidisciplinary setting. The challenges they faced when using SACs were primarily associated with (1) a lack of tool support, (2) insufficient process integration, and (3) scarcity of experienced personnel. To overcome those challenges, our participants suggested tactics that focused on creating direct safety arguments. Process and organizational adjustments are also needed to streamline SAC analysis and creation. Finally, our participants emphasized the importance of knowledge sharing about SACs across software-intensive safety-critical domains

Challenges in food safety as part of food security : lessons learnt on food safety in a globalized world

Food safety should accomplish food and nutrition security. A key challenge to scale up food safety globally is to better leverage existing capacity and research working towards evidence-based decisions. At Ghent University since 2009 an annual 3-months international Intensive Training Program on Food Safety, Quality Assurance and Risk Analysis has been organized (www.itpfoodsafety.UGent.be). The trainees were asked to express their opinion on food safety concerns in their country and to select a case study to work on throughout the course. Main food safety issues had to do with bacterial pathogens, pesticide residues and mycotoxins which were challenged by lack of food safety knowledge and appropriate legislation and enforcement by government. They welcomed education and training on these topics in particular to elaborate on control measures including good hygienic practices, implementation of certified food safety management systems and setting of appropriate criteria. A number of topics are highlighted here in particular as these topics were shown to have a common ground of interest by several participants in several countries and throughout the years. These topics include among others safety of street foods, safe milk and cheese production, and risk assessment to control Salmonella and pathogenic E. coli in meat (and other foods). Although some recurring food safety issues could be identified, other topics are of particular concern in selected countries because of specific cultural appropriate eating habits. The world is changing fast. Problems change and the information stream is very intense. Leaders in food security should be aware about food safety as well, and will have to develop an attitude of continuous learning, critical thinking and be given the right tools("know how") to develop local solutions to address the emerging societal and environmental challenges to provide sufficient, safe, healthy, nutritious and sustainable produced food to the world's population

Survey on Safety Evidence Change Impact Analysis in Practice: Detailed Description and Analysis

Critical systems must comply with safety standards in many application domains. This involves gathering safety evidence in the form of artefacts such as safety analyses, system specifications, and testing results. These artefacts can evolve during a system’s lifecycle, and impact analysis might be necessary to guarantee that system safety and compliance are not jeopardised. Although extensive research has been conducted on impact analysis and on safety evidence management, the knowledge about how safety evidence change impact analysis is addressed in practice is limited. This technical report presents a survey targeted at filling this gap by analysing the circumstances under which safety evidence change impact analysis is addressed, the tool support used, and the challenges faced. We obtained 97 valid responses representing 16 application domains, 28 countries, and 47 safety standards. The results suggest that most projects deal with safety evidence change impact analysis during system development and mainly from system specifications, the level of automation in the process is low, and insufficient tool support is the most frequent challenge. Other notable findings are that safety case evolution should probably be better managed, no commercial impact analysis tool has been reported as used for all artefact types, and experience and automation do not seem to greatly help in avoiding challenges

Systems modelling approaches to the design of safe healthcare delivery: ease of use and usefulness perceived by healthcare worker

The UK health service, which had been diagnosed to be seriously out of step with good design practice, has been recommended to obtain knowledge of design and risk management practice from other safety-critical industries. While these other industries have benefited from a broad range of systems modelling approaches, healthcare remains a long way behind. In order to investigate the healthcare-specific applicability of systems modelling approaches, this study identified ten distinct methods through meta-model analysis. We then evaluated healthcare workers’ perception on ‘ease of use’ and ‘usefulness.’ The characterisation of the systems modelling methods showed that each method had particular capabilities to describe specific aspects of a complex system. However, the healthcare workers found that some of the methods, although potentially very useful, would be difficult to understand, particularly without prior experience. This study provides valuable insights into a better use of the systems modelling methods in healthcare

J Agromedicine

Background:The seafood processing industry is critical to Alaska\u2019s economy and hazardous to workers; however, limited research has addressed workers\u2019 safety and health. Safety and health program management is a decisive factor in preventing fatalities, injuries, and illnesses. We interviewed managers to gain their views on their safety and health programs.Methods:Semi-structured interviews were conducted with 14 upper-level managers who oversaw programs for Alaskan worksites. Interviews were audio-recorded and transcribed. Qualitative content analysis techniques, including inductive coding, were utilized to explore participants\u2019 experiences and views regarding: management and workers\u2019 roles; hazard control systems; safety and health training; regulatory and economic factors; and programs\u2019 challenges and successes.Results:The 14 participants represented 13 companies that operated 32 onshore plants and 30 vessels with processing capabilities. Participants reported managing programs for an estimated 68% of the Alaskan seafood processing industry\u2019s workforce. Based on participants\u2019 responses, we identified five factors that could be modified to improve safety and health industry-wide: manager training and knowledge sharing; worker training; organizational aspects related to safety culture; application of ergonomic principles; and work hours. Participants reported that fully engaging workers in programs was beneficial.Conclusions:Industry members should more widely share their best practices for protecting workers\u2019 safety and health. Occupational safety and health practitioners and researchers should support the development and evaluation of (a) training for non/limited-English-speaking-workers, (b) ergonomic interventions, and (c) fatigue risk management systems. Future research should engage worksite managers and workers to characterize their safety and health experiences and needs.CC999999/ImCDC/Intramural CDC HHS/United States2020-10-01T00:00:00Z31293222PMC68290198401vault:3602

Time-temperature and Relative Humidity Profiles of Chilled and Frozen Foods in Retail Outlets Nationwide, and Evaluation of Related Practices

Temperature abuse combined with poor operational practices are the dominant factors in the mishandling of food products which can result in outbreaks of food borne disease. The objective of this work was to determine efficacy of temperature and relative humidity control using recorded data and to assess the food safety management systems in operation in retail outlets in the Republic of Ireland. This study also aims to examine food safety risk to consumers as a result of inadequate temperature control and poor food hygiene practices using microbial analysis and predictive modelling. External air temperature, core temperature and relative humidity of various chilled and frozen food products were recorded at 5 minute intervals over a 7.5 hour period in butcher, delicatessen and supermarket outlets in each county of Ireland, amounting to 85 commercial establishments. A questionnaire was discussed with employees regarding food safety management systems including hygiene protocol and staff training strategies. Microbial analysis was carried out for Staphylococcus aureus and listeria moncyotogenes in three ready-to-eat chilled foods in 10 retail premises in Dublin city centre to investigate food safety practices. Predictive modelling for growth of both pathogens in chilled foods was done using results from the microbial analysis and temperature data recorded during the nationwide survey. Results showed that in 37% of premises surveyed, temperatures in chill cabinets exceeded 5°C. Frozen food was incorrectly stored in 52% of outlets surveyed. Readings for relative humidity were satisfactory in 36% of premises. There was compliance for the 3 elements of HACCP in 51% of outlets surveyed, with temperature control being the element of HACCP with least compliance. Provision of knowledge alone will not lead to changes in attitude and food handling behaviour, and management motivation is critical to the success of hygiene training. Low hygiene standards and poor temperature control detected in retail outlets suggest that there is a potential risk of food borne diseases as a result of consumption of chilled ‘ready-to-eat’ foods

European technology platform on industrial safety (ETPIS), a vision to gain safety for a sustainable industry growth

International audienceThe paper that will be presented is an extract of the Strategic Research Agenda of the European Technology Platform Industrial Safety (ETPIS). It is a result of a collective work made by researchers from organisations that consider industrial safety as a strategic issue for the sustainable growth of the European Industry. The list of the main organisations involved in the ETPIS, that participate in the preparation and endorse this text is available at www.industrialsafety-tp.org. The paper will describe the rationale, the scope and the organisation of the initiative. It will insist on the structuration and the organisation of a Strategic Research Agenda prepared by more than 150 organisations concerned by industrial safety. In particular, the analysis of the broader situation, regarding industry and safety interactions and issues, led the ETPIS members to propose a RTD strategy that focuses on 6 major challenges. These have been identified wherever there is a clear need to develop basic knowledge in safety sciences. - Developing new risk assessment and risk management methods addressing the complexity of industrial systems - Improving methods and technologies to reduce risks at work and to prevent major accidents - Understanding the impact of human and organisational factors in risk control - Improving knowledge transfer to industry and in particular SMEs, education and training activities - Understanding emergent risks and cross-cutting risk & safety issues - Structural safety. Some industrial stakes are not concerning only one industrial sector, and should also take the knowledge and expertise from several Focus Group. To enable the mobilisation of the critical mass and attract the interested sectors, the TP has decided to create the concept of research HUB.A research HUB is a group of interest aiming at exchanging knowledge and launching projects after having defined a specific research agenda. The research HUB will take benefice from the Focus Groups and mobilise the interested industries. The first research HUB of the TP on Industrial Safety is the NANO-SAFETY HUB addressing the safety issue of nano-technologies and nano-materials

Food safety management and associated food handler behaviours in a prominent South African entertainment facility

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011Millions of people in South Africa eat out every day, utilising the food service sector. Although the lack of an effective reporting system makes it difficult to know how many of these people suffer from food-borne illness, statistics from the developed countries show that this number may be significant. There is, therefore, the need to ensure that the food service sector, which encompasses fast food outlets, hotels and similar accommodation outlets offering food and beverage services, restaurants, caterers, etc., implement effective food safety management systems. Internationally, the trend has been that food safety management systems should be based on the internationally accepted Hazard Analysis Critical Control Point (HACCP) principles. In South Africa, the implementation of HACCP as a food safety management system has been driven by international trade requirements where foods are exported to countries such as the European Union or the United States of America. A national regulation requiring HACCP implementation was promulgated in 2003, but compliance is not yet required for the food service sector. Currently, neither of the above mentioned factors put adequate pressure on the food service sector to implement formal food safety management systems. However, increasing international tourism and the hosting of international sporting events has brought this sector under scrutiny. Food handlers have been implicated in many outbreaks of food-borne illness and much research has been done to investigate causal factors in this regard. Food handler training has been proposed as a strategy to improve food safety practices. However, research has shown that the traditional provision of food safety and food hygiene knowledge does not equate to improved food safety behaviours. Some authors postulate that the organisational context, created largely by the management of an organisation, is of greater significance than training. Less research is available on these management factors – defined as the situational factors when discussing organisational culture, or defined as enabling and reinforcing factors when discussing food handler behaviour. This study commenced with the hypothesis that food handlers are not able to implement the correct food safety behaviours in the absence of sufficient management support. This support would require appropriate policies regarding food safety, the provision of training and infrastructure and enforcing the correct behaviours by line management, as a minimum. The aim of this study was to investigate and assess the role of line management in relation to food safety at a prominent South African entertainment facility. In order to achieve this, the following objectives were defined for the study: to conduct a qualitative assessment of the role of management in food safety, to assess the role of management in the provision of food safety training and to assess the role of management in the provision of a basic hygiene infrastructure at the study site in order to allow food handlers to carry out the correct behaviours. The objective of conducting a qualitative study of management practices, policies and resource provision with respect to food safety revealed that there was no formal evidence of management commitment to food safety other than the recent provision of food handler training. The findings also indicated a lack of a formal management system for food safety at the study site. In the exploratory survey of food safety training and knowledge, results showed that only 60 % of staff in the survey had received training. This indicates that at the time of the survey, the study site did not fully comply with the minimum legal requirements for food handler training. The results of the employee survey further indicated that employees were aware of the importance of hand washing although it was not possible to determine whether this knowledge was as a result of the training intervention or prior knowledge. Many of the supervisors were not yet trained in food safety and the impact of the food safety training intervention on related behaviours at the site will require further in-depth assessment. Upon investigating the food hygiene infrastructure provided at the study site to allow food handlers to carry out the correct behaviours, findings indicated that although the personnel hygiene programme addressed most of best practice requirements in design, the implementation of the hand washing requirements was not aligned with accepted norms due to the lack of sufficient hand wash basins. The provision of facilities such as sufficient and conveniently located hand wash basins is a management function and findings suggest that, as a priority, management should ensure that they are not contributing to the lack of implementation of the correct food safety behaviours of food handlers as a result of failing to provide the necessary resources. The results of this study should be of value in the food service sector, specifically hotel kitchens, as a guideline to ensure that management plays an effective role in facilitating food safety management systems. A robust food safety and food hygiene training programme for all levels of the organisation is essential in ensuring adequate knowledge of food safety hazards and correct practices. Training should be supported by daily supervision of food safety controls, management commitment and a work environment that supports the implementation of the correct behaviours. Literature has shown that undesirable practices are often deeply rooted in kitchen culture. It has further been commented that culture changes require a top-down approach which usually involves working with the leadership of the organisation. Important policies and procedures generally originate from the management tiers and will always require the concurrence of management in providing resources, altering priorities or otherwise changing how things are done in the organisation. The results of this study are invaluable in highlighting areas in an organisation that could be targeted to change the kitchen culture. Such changes are primarily the responsibility of management. Ultimately, this study endeavours to contribute to the body of knowledge pointing to the role of social-behavioural aspects in ensuring food safety and thereby consumer well-being

Towards a resilient networked service system

Large service systems today are of highly network structures. In this thesis, these large service systems are called networked service systems. The network nature of these systems has no doubt brought mass customized services but has also created challenges in the management of their safety. The safety of service systems is an important issue due to their critical influences on the functioning of society. Traditional safety engineering methods focus on maintaining service systems in a safe state, in particular aiming to maintain systems to be reliable and robust. However, resilience cannot be absent from safety out of many recent disasters that occur in society. The goal of this thesis is to improve the resilience of networked service systems. Four major works have been performed to achieve this goal. First, a unified definition of service systems was proposed and its relationship to other system concepts was unfolded. Upon the new definition, a domain model of service systems was established by a FCBPSS framework, followed by developing a computational model. Second, a definition of resilience for service systems was proposed, based on which the relationship among three safety properties (i.e., reliability, robustness and resilience) was clarified, followed by developing a framework for resilience analysis. Third, a methodology of resilience measurement for service systems was proposed by four measurement axioms along with corresponding mathematical models. The methodology focused on the potential ability of a service system to create optimal rebalancing solutions. Two typical service systems, transportation system and enterprise information system, were employed to validate the methodology. Fourth, a methodology of enhancing resilience for service systems was proposed by integrating three types of reconfigurations of systems, namely design, planning and management, along with the corresponding mathematical model. This methodology was validated by an example of transportation system. Several conclusions can be drawn from the work above: (1) a service system has a unique characteristic that it meets humans' demand directly, and its safety relies on the balance between the supplies and demands; (2) different from reliability and robustness, the resilience of a service system focuses on the rebalancing ability from imbalanced situations; (3) it makes sense to measure the resilience of a service system only for a particular imbalanced situation and based on evaluation of rebalancing solutions; and (4) integration of design, planning and management is an effective approach for improvement of the resilience for a service system. The contributions of this thesis can be summarized. Scientifically, this thesis work has improved our understanding of service systems and their resilience property; furthermore, this work has advanced the state of knowledge of safety science in particular having successfully responded to two questions: is a service system safe and how to make a service system safer? Technologically or methodologically, the work has advanced the knowledge for modeling and optimization of networked service systems in particular with multiple layer models along with the algorithms for integrated decision making on design, planning, and management

A Paradox of Progressive Saturation: The Changing Nature of Improvisation over Time in a Systems Development Project

In this paper, we investigate improvisation in a systems development project in the context of safety-critical, rigid quality-management standards. This study took place in a technology company in the automotive industry over a 31-month period and focused on the development of an innovative information system for automobiles. Our analysis traced different forms of improvised practice over the course of a systems development project at the company along with various triggers of improvisation. We found that, as the project progressed, the latitude to improvise became saturated by the increasing structural influences on improvisation. Yet, paradoxically, these structural influences provoked developers to improvise in ways that were progressively more innovative by drawing on accumulated knowledge; we call this phenomenon a “paradox of progressive saturation”. We identify ten forms of improvisation that unfold across different stages of a systems development project. We offer a conceptualization of the paradox of progressive saturation to represent the changing nature of improvisation over time, which contributes to the literature on improvisation in information systems development