Selasa, 13 November 2007
In 1988-89 he aborted all his activities and moved to Netherlands and later Germany, where he even performed a couple of times, finally returning in 1991 in Slovenska Bistrica where he remained silent. Here's a shortened version of Rajko Muršič's excellent article on him:
"Mario Marzidovšek was a unique musician, artist, producer and organiser from the north-east Slovenia. In the eighties he was engaged in numerous alternative activities, including mail art and establishing of a first private - then illegal - and non-commercial label in the former Yugoslavia. From 1984 till 1988 he released more than 50 cassettes with various kinds of music, predominately electronic and alternative rock music. He established a mail network and communicated with numerous artists and producers from all around the world.
Although his work was partly influenced by the activities of the Neue Slowenische Kunst and other alternative groups and producers in Slovenia, his work was original and unique. His musical activities in producing electronic music were influenced by German Kraut Rock and various modern experimental composers. However, he supported activities of punk and hardcore groups in the region by his label and organised several important concerts in Maribor. In 1985, he released two compilation cassettes presenting alternative punk and hardcore groups from the region.
His electronic performances were noisy and radical. Although his cassettes were of bad reproductive quality, due to the poor technical possibilities, he was sending them to different addresses in the former Yugoslavia, Eastern and Western Europe, United States and elsewhere. He released many recordings of his music and collaborations with different musicians from Europe and the United States. He combined received tapes with his music or sent his tapes to his collaborates who released their home-made cassettes. One of his major successes was releasing of a cassette compilation entitled Third Generation Serious Music with compositions, collected by the concourse.
Living in a small town of Slovenska Bistrica was not a handicap for Mario Marzidovšek. On the contrary. His personal experience (he worked in a chemical factory) was the essential "input" of his creativeness and radicalism. His work was to prove that local and global productions nowadays may not be in contradiction. If anyone wants it, s/he can communicate without limits. The local productions are not necessarily derivations or echoes of the fashionable trends from the centres."
You can read the entire essay here
Hope i'll soon have some of his publications that i could share. Meanwhile, i'll post some of his tapes.
Selasa, 30 Oktober 2007
Abbildungen Varieté is the second most important name in Yugoslav/Slovenian oldschool industrial scene of the 80s, besides Laibach. They hailed from Slovenia's second largest city Maribor in the northeasternmost part of Slovenia, then one of the biggest Yugoslav heavy industry centres. Unfortunately, little is known about this project that existed in the short period between 1982-1983 - besides this eponymous cassette-release and the "Novi Rock" compilation contribution with the track "Ishodisce subjekta". The cassete, which is a live-recording, came out in the edition of Ljubljana's ŠKUC label/organisation. What we know about Abbildungen Varieté is that it was close to the NSK [Neue Slowenische Kunst] movement and that Igor Zupe, nowadays a famous slovenian video-artist and a director, was a member. Due to the nature of music, it is highly unlikely that he was the only member and there are also some indications that Mario Ornik of Maribor's KIBLA art group was involved too.
When compared to the rest of industrial scene back then, Abbildungen Varieté was a rare bird and defining them is certainly not an easy task. They had a strong smack of ritual-music, which is also present with Laibach and Strukturne Ptice as an inkling and played a vital role in early Autopsia. So the only bands we can draw paralels to would be from that milleu: Last Few Days, Ain Soph, maybe even Het Zweet. Soundwise it's quite diverse: a bit of sinister tribal drumming with frantic clamor, a bit of solemn ceremonial chanting and a bit of ominous funeral dirges for the banishing of the Dead. Rip encoded in 320kbs by pop3.
Download it HERE.
hope i'll soon change this obnoxiously boring blog title.
welcome everybody :)
Rabu, 26 September 2007
Senin, 27 Agustus 2007
1. Potentially hazardous foods do not meet temperature requirements.
- Problem: Perishable food, which consists in whole or in part of eggs, meat, milk, poultry, fish, shellfish or other ingredients capable of supporting rapid bacterial growth, is found at room temperature.
- Solution: Keep all potentially hazardous food at safe temperature: cold foods 5 C (41 F) or below, hot foods 60 C (140 F) or above.
2. Potentially hazardous foods are not properly thawed.
- Problem: Meat, poultry and seafood thawed at room temperature. This practice is extremely dangerous. The surface of the food rapidly warms to the danger zone. (5 C to 60 C) and after several hours can produce enough germs or toxin to cause illness.
- Solution: Plan your menu and thaw frozen foods in the refrigerator. Remember large items such as turkeys may take as long as 72 hours to thaw. In an emergency, frozen potentially hazardous foods may be thawed under running potable water at 21 C (70 F) or below until thawed; then cooked or refrigerated. If food is thawed in a microwave, it must be immediately transferred to a conventional cooking unit as part of a continuous cooking process.
3. Thermometers are not provided or are not conspicuously located.
- Problem: Thermometers are not available or easily located in refrigeration units and at heating units.
- Solution: A major safeguard in handling food for the public's consumption is the maintenance of proper temperature. Thermometers must be kept in all refrigerators so that temperatures can be conveniently monitored at all times. For units without built-in thermometers, we recommend that small non-mercury thermometers be taped to the inside of the door, since they are easily lost or broken when placed on racks. Metal stem thermometers must be available for monitoring temperatures of foods in "hot holding". Remember, keep hot foods hot (60 C or above), and cold foods cold (5 C or below).
4. Food protection is inadequate.
- Problem: Food stored in refrigerators and walk-in coolers is not covered or wrapped. Sacks of potatoes and onions, crates of vegetables and fruits, cases of canned goods, and other food items stored on the floor.
- Solution: The floor area for such storage cannot be cleaned; dust and debris are swept onto and between these items when the adjoining floor area is cleaned, the dirty bottoms of these food containers contaminate clean surfaces when the containers are lifted onto tables or benches, and the storage area becomes more attractive to the harborage of insect and rodent pests. Install shelving at least 6 inches above the floor. The area beneath the shelving must be accessible for cleaning, or the void sealed with a tight fitting base plate. For items which are too large or bulky for shelf storage, use pallets and keep the area underneath clean. Cover all refrigerated foods. Do not stack food items in the refrigerator.
5. Handling of food is not minimized.
- Problem: The use of containers without handles (such as bowls, cups, and glasses)
for scooping flour, sugar and other bulk materials from storage bins which may result in contamination of bulk food items from contact with workers' hands.
- Solution: Scoops with handles must be provided, as they prevent foodhandlers from running their fingers and hands through the food materials. In many instances, transmission of germs can also be reduced by using forks, knives, tongs, scoops and other utensils that minimize the handling of food.
6. Hygienic practices are not used.
- Problem: Eating, smoking or use of tobacco in any form while in food preparation, service, equipment or utensil washing areas. Since the hands of smokers come into contact with the mouth each time a cigarette is taken from the mouth, smoking employees may contaminate the product with which they are working with bacteria from their mouth.
- Solution: No smoking or eating should be permitted in the food preparation area at any time. If smoking is permitted in the storeroom, sufficient ashtrays should be provided and individual smoking must wash his/her hands each time he returns to the food preparation area.
7. Food contact surfaces of equipment and utensils are not clean.
- Problem: Accumulation of dried food substances on slicers, mixers, sugar bins, meat tenderizers, can opener blades, refrigerator shelves and door handles, and other equipment that normally comes into contact with food products.
- Solution: Clean and sanitize meat slicers and cutting boards between uses or different types of food, such as meat and vegetables, to avoid "cross-contamination". Clean all kitchen equipment on a regular schedule.
8. Non-food contact surfaces of equipment and utensils are not clean.
- Problem: Unclean counters, shelves, insides and tops of refrigerators, ovens, tables, tops of mixers and exteriors of exhaust hoods. These surfaces must be kept clean so dirt does not fall into food containers or attract insects.
- Solution: Utilize a cleaning checklist to insure periodic cleaning of all non-food contact surfaces.
9. Dishwashing facilities are inadequate.
- Problem: Manual dishwashing - improper sequence in three compartment sink.
- Solution: Wash all utensils in hot water containing detergent, rinse in hot clean water and sanitize in the third compartment by immersing in water containing approved sanitizer for one minute.
- Problem: Dishwash machine - improper maintenance of machine, including broken temperature gauges, clogged rinse jets, and heavy lime build-ups.
- Solution: Check dishwash machine daily for proper cleaning and maintenance. Keep several spare parts on hand.
10. Sanitation rinse is not used.
Adequate dishwashing is one of the most important procedures in the food service operation in breaking the chain of infection from customer to customer.
- Problem: Manual dishwashing - no test kit available to periodically check the concentration of the sanitizing chemical.
- Solution: Obtain address of test kit from your Sanitarian.
- Problem: Dishwash machines - machines using hot water for final rinse not reaching the required 82 C (180 F), or lack of bleach in machines designed to dispense chlorine with final rinse.
- Solution: Check the dishwash final rinse daily to insure it reaches the required gauge temperature of 82 C (180 F) final rinse, or check the chlorine dispenser reservoir daily.
11. Original containers are not used, or container is not properly labeled.
- Problem: Foods received in large or bulky containers are transferred to smaller but unlabeled containers. Sometimes the small can of salt or sugar kept handy to the stove gets confused with the rat or roach poison kept in an identical can.
- Solution: Unless the food item is easily identifiable and cannot be mistaken for another product, store it in clearly labeled containers. Keep all poisons and other toxic materials sorted in their original container and in a safe place (segregate complete from food storage). Do not store cleaning compounds in the same cabinet as insecticides and rodenticides. Use only smooth, easily cleanable containers for food; empty tin cans do not meet this requirement.
12. Storage of clean equipment and utensils is not appropriate.
- Problem: Cups and glasses stored on toweling. Pans stored before thoroughly dry, and in some cases "clean" pots and pans stored on floor.
- Solution: Store cups and glasses on rubber matting to allow air circulation and invert dry pots and pans on storage racks.
13. Food- or ice-dispensing utensils are improperly stored.
- Problem: Ice cream dipper is stored in milk shake container half full of water. Handle of ice scoop is covered with ice.
- Solution: Store ice cream scoop in cold running water, or clean and dry after each use. Store ice scoop with handle up or in a clean, protected place near the ice machine.
14. Single service articles are not stored properly or do not have proper dispensers.
- Problem: No dispenser for single service cups or such articles handled or dispensed in a matter that contaminate surfaces which may come into contact with food or the mouth of the user.
- Solution: Use dispensers and insure single service articles are used only once. Store single service articles in covered cartons or containers which protect them from contamination.
15. Cross connections cause back siphonage or backflow.
- Problem: Rubber hoses directly attached to kitchen sink or janitor's mop sink. Variations in water pressure can cause a vacuum in the water lines. If hoses are reaching into the sink, dishwater or mopwater can be drawn back into the public water supply.
- Solution: Install vacuum breakers on all spigots with hoses or place vacuum breaker on hose bib.
16. Toilet and handwashing facilities are not proper or adequate.
- Problem: Toilet facilities not clean and in good repair; single service towels and soap not provided at handwash sinks.
- Solution: Clean and properly maintained toilet facilities generate a proper attitude toward sanitary practices and conditions in the food service establishment. It is extremely important that employees wash their hands after using the toilet facilities and after handling contaminated materials in the kitchen in order to break the chain of infection.
17. Indoor and outdoor storage is not properly maintained.
- Problem: Garbage cans are not kept clean, or covered with tight fitting lids; dumpsters are dirty and lids are left open.
- Solution: Clean garbage cans after each use and cover when not in continuous use; keep dumpster lids closed and dispose with sufficient frequency to prevent a nuisance.
18. Construction of floors, walls and ceilings does not meet specifications.
- Problem:: Broken tile or linoleum flooring; dirty and greasy walls and un-cleanable ceilings.
- Solution: Maintain floor in food preparation and storage areas to be smooth, nonabsorbent and easily cleanable; keep wall and ceiling clean and in good repair.
19. Lighting is not provided as required and fixtures are not shielded.
- Problem: Inadequate lighting on food preparation and dishwashing areas; no shields on kitchen lights.
- Solution: Provide at least 538 lux (50 foot candles of light) on all working surfaces and at least 323 lux (30 foot candles of light) to all other surfaces and equipment in food preparation, utensil washing and hand washing areas; shield light fixtures in food preparation and service areas to protect against broken glass falling into food.
20. Wiping cloths are not clean or use-restricted.
- Problem: Wiping cloth on counter, used to wipe spill on floor.
- Solution: Wiping cloth or dishrags used for wiping food spills must be used for no other purpose, and should be frequently rinsed in an approved sanitizing solution.
21. Food preparation surface is uncleanable.
- Problem: Plywood and other soft woods may not be used for cutting boards, sandwich preparation tables, or other food contact surfaces as they cannot be kept in a sanitary condition. Hard maple, which is the only wood approved for such use, that has cracks or scoring which make the surface unsanitizeable.
- Solution: Use only hard maple or plastic for cutting boards, sandwich tables, and other food contact surfaces. When maple becomes cracked, discard it. Deep scoring of maple must be removed by refinishing, or the board discarded
Minggu, 26 Agustus 2007
- Radiasi bunga api / Arc Radiation
Radiasi bunga api dihasilkan dari sinar Ultra Violet (UV) dan sinar infra merah (IR) dan apabila Kita terpajan dapat menyebabkan: / Arch radiation is a result of ULTRA-VIOLET (UV) and INFRA-
- Kanker kulit / Skin cancer
- Kulit terbakar / Thermal Skin Burn (severe sun burn)
- Mata terbakar / Arch Flash (welder Flash) or Eye Burn which can result in inflammation of the cornea, Cataracts or Blindness.
Alat Pelindung Diri yang diperlukan /Protection Required Includes:
· Helm las yang memenuhi standard dan terdapat filter / an approved welding helmet with the correct filter and shade number.
· Kacamata safety yang berguna untuk menahan sinar UV dan IR serta mengurangi / Safety glasses which will help to refract (bend away) the UV and IR Rays away reducing the chances of Arch Flash.
· Selalu pergunakan pakaian pelindung yang melindungi seluruh tubuh dari potensi terbakar, diantaranya: / Always wear protection full covering clothing to shield your body for potential burn eg:
o Kain wool atau katun yang tahan api atau percikan api / Overall or flame resistant wool or cotton.
o Jaket kulit / Leather apron and jackets
o Selalu menggunakan sarung tangan kulit / Always wear leather gloves
o Semacam topi pelindung kepala / Skull cap (for overhead welding)
o Pergunakan sekat pelindung ketika bekerja di area terbuka / Screen the welding zone when welding in open spaces.
· Kilatan cahaya api las dapat mengenai Kitawalaupun tanpa melihat secara langsung / A welding flash can occur by indirectly viewing the arch even for a relatively short time eg:
o Unconsciously looking out the corner of the eye.
o Looking away from the arch (close eyes then turn away)
o Dipantulkan oleh permukaan yang mengkilat / Reflections of the arch from shiny surfaces.
- Sengatan Listrik / Electric Shock
· Jangan pegang bagian logam yang dilas dengan tangan tanpa pelindung atau baju yang basah / Never touch live metal part with bare skin or wet clothing.
· Jaga sarung tangan dan baju pelindung tetap kering dan bebas dari oli atau gemuk / Keep gloves and Protective clothing dry and free of oil and grease.
· Jangan lilitkan atau putarkan kabel las disekitar tubuh Anda / Never coil or loop welding cable around your body.
· Jangan mengelas diatas permukaan basah atau di diatas air / Don’t weld while standing on a wet surface or while standing in water.
- Uap Logam dan Gas / Fumes and Gases
Dihasilkan oleh mencairnya logam, penguapan dan reaksi-reaksi lain yang terjadi, yang berupa logam atau gas termasuk dalam bunga api pengelasan /Caused by the melting, vapourisation and other reaction of the consumables, base metals and gases (where applicable) involved in the welding arc.
Beberapa kontaminasi yang umum /Some common contaminants:
Kontamina / Contaminant
Sumber / Source
Uap Besi / Iron Fumes
Vaporization of iron from base metal and electrode coatings.
Stainless steel, electrode coating, plantings
Stainless steel, nickel clad steel
Vaporization of zinc alloys, electrode coatings galvanized steel, zinc-primed steel.
Uap logam tembaga / Cooper Fume
Vaporization of coating on electrode wires, sheaths on air carbon arch gouging electrodes, cooper alloys
Vanadium, Manganese, Molybdenum
Welding rods, alloying element in stells
Timah / Tin
Tin coating steel, some nonferrous alloys
Timbal / Lead (Pb)
Fluxes, coating on electrodes, flux in wires.
Carbon Monoxide (CO)
Combustible product of gas metal arc welding, air carbon arc gouging, oxyfuel flames, exhaust from car engines.
Gas metal arch welding, air carbon arc gauging, titanium and aluminium welding in inert gas atmosphere.
Nitrogen Dioxide (NO2)
Gas metal arc welding, oxyfuel flame process
Welding of metal covered with chlorinated hydrocarbon solvents
Kamis, 09 Agustus 2007
Rabu, 08 Agustus 2007
Senin, 30 Juli 2007
|SR NO||CONSTRUCTION ACTIVITY||ASSOCIATED HAZARDS||EFFECT OF HAZARDS||PREVENTIVE MEASURES / RECOMMENDATIONS|
|1||Electrical installations and usage||Short Circuiting||Electrocution or fire||Use hand gloves & other PPE|
|Don’t lay wires under carpets , mats or door ways|
|Employ licensed electricians to carry out electrical installation|
|Use one socket for one appliance.|
|Ensure usage of only fully insulated, undamaged wires or cables.|
|Don’t place bare wire ends in a socket|
|Ensure earthing of equipments|
|Do not use damaged cords and avoid temporary connections|
|Provide all connections through ELCB|
|Protect electrical cables / equipments from water and naked flames.|
|Check all connections before energizing.|
|Over loading of Electrical system||Bursting of system leading to fire||Display voltage and current ratings prominently with Danger signs.|
|Ensure approved cable size, voltage grade and type|
|Switch of the electrical utilities when not in use.|
|Do not allow unauthorized connections.|
|Ensure proper grid wise distribution of power.|
|Improper laying of overhead under ground transmission lines / cables||Can cause electrocution and prove fatal||Do not lay unamoured cable directly on ground, wall, top of trees. Maintain at least 3 meter distance from HT cables . All temporary cables should be laid at least 750 mm below ground on 100 mm fine sand overlaying by brick soling.|
|Proper sleeves should be provided at road crossings.|
|Provide cable route markers indicating the type and depth of cables at intervals not exceeding 30 m and at the diversions termination.|
|2||Working at Heights||Person can fall down||May sustain severe injuries or prove fatal||Provide guard rails / barricades at the work place|
|Use PPE like safety belts, full body harness, with two life lines , helmets , safety shoes etc.|
|Obtain work permit before starting the work at height above 2 meters.|
|Fall arrestor systems like safety nets must be installed|
|Provide proper working space ( min 0.6 m x 0.6 m)|
|Tie / weld working platform with fixed support.|
|Avoid moments on beams.|
|May hit the scrap / material stacked at the ground or in between||Keep the work place neat and clean|
|Remove the scrap immediately|
|Material can fall down||May hit the workers working at lower levels & prove fatal||Same as above plus|
|Barricade the area at ground level|
|Do not throw or drop materials or equipment from height.|
|All tools to be carried in a tool kit bag.|
|Remove scraps from the planks.|
|Ensure wearing of helmet by the workers at low level|
|3||Confined Spaces||Suffocation||Unconsciousness / death||Use respiratory devices|
|Avoid over crowding inside a confined space|
|Provide exhaust fans / ventilation|
|Do not use loose clothes.|
|Keep a stand by person outside the vessel|
|Provide alarm bell to the person inside the confined space.|
|Check for reasons of hydro carbons O2 level, toxic gases|
|Obtain permit before entering the confined space|
|All incoming lines to the tank should be emptied and blank|
|Presence of foul smell and toxic substances||Inhalation can pose threat to life||Same as above plus Check for compounds before entering a confined space|
|Keep one person outside the confined space for continuing monitoring and for extending help in case of emergency.|
|Ignition / flame can cause fire||Person may sustain burr injuries or explosion may occur||Keep fire extinguishers handy|
|Remove surplus material and scrap immediately|
|Do not smoke inside a confined space|
|Do not allow gas cylinders inside a confined space|
|Use low voltage (24 V) explosion proof lamps for lighting|
|Use pneumatic tools or electric tools with max. 24 V (explosion proof)|
|Remove all equipments at the end of the day.|
|4||Radiography||Ionizing / radiation from source||Radiation may cause diseases like cancer , skin irritation , dermatitis etc||Follow safety guidelines from BARC before commencement of job.|
|Employ authorized and trained person with requisite qualifications.|
|Barricade the area and install radiation warning symbol.|
|Restrict the entry of unauthorized persons.|
|Wear appropriate PPE and film badges issued by BARC.|
|Transportation and storage of radiography source||Same as above||Never touch or handle radiography source with hands.|
|Store radiography source inside approved pit in an exclusive isolated storage room with lock and key arrangement.|
|Radiography source shall never be carried in a passenger bus or an passenger compartment of train.|
|BARC should be informed before source movement.|
|Loss of radioisotope||Same as above||Try to locate with the help of survey meter and inform to BARC|
|5||Hand Power Tools||Unguarded moving parts like grinding wheels, drill bits.||It may injure the operator. Wheel may get detached,. And hit the passer might by flying missiles causing serious injury.||Use proper guard. Ensure tightening mechanism of the tool.|
|Supply of power without earthing||Electrocution||Always use three pin plug. Ensure good earthing.|
|Damage tools||Can cause injury.||Always use tested & verified tools.|
|6||Lifting Activities.||Failure of load lifting & moving equipment||Can cause accident & proved to be fatal||Check periodically oil, brakes, gears, Horns , and tyre pressure of all moving machinery, Check quality, size & condition of all chained pulley blocks, sleeves, Sling, U clamps, D shackle , wire ropes, etc. Allow crane to move only on hard firm and leveled ground . Allow lifting sling as short as possible.|
|Overloading of Lifting equipments.||Same as above||Safe Lifting capacity of derricks, and winches should be ascertained, Maximum SWL shall marked on all lifting equipments. Check the weight of columns & other heavy items painted on them and accordingly design above the angle of erection. Allow only trained operators and riggers during crane operations.|
|Overhead Electrical wires||Can cause electrocution & fire.||Do not allow boom or the other part of the crane to come within the three meter reach of overhead HT cables.|
|Hook & load being lifted shall be preferably remained in full visibility.|