Working during decommissioning of nuclear facilities can subject workers to a number of industrial health and safety risks. Such facilities can contain hazardous processes and materials such as hot steam, harsh chemicals, electricity, pressurized fluids and mechanical hazards. Workers can be exposed to these and other hazards during normal duties (including slips, trips and falls, driving accidents and drowning). Industrial safety accidents, along with their direct impacts on the individuals involved, can negatively affect the image of nuclear facilities and their general acceptance by the public. Industrial safety is the condition of being protected from physical danger as a result of workplace conditions. Industrial safety program in a nuclear context are the policies and protections put in place to ensure nuclear facility workers are protected from hazards that could cause injury or illness. Preventive actions are those that detect, preclude or mitigate the degradation of a situation. They can be conducted regularly or periodically, one time in a planned manner, or in a predictive manner based on an observed condition. Corrective actions are those that restore a failed or degraded condition to its desired state based on observation of the failure or degradation. In industrial safety, the situations or conditions of interest are those observed via the performance monitoring, investigations, audits and management reviews. Preventive and corrective actions are those designed to place or return the system to its desired state. Preventive actions where possible are preferred as they eliminate the adverse condition prior to it occurring. When an accident or incident occurs, the primary focus is on obtaining appropriate treatment for injured people and securing the scene to prevent additional hazards or injuries. Once the injured personnel have been cared for and the scene has been secured, it is necessary to initiate a formal investigation to determine the extent of the damage, causal factors and corrective actions to be implemented. Certain tools may be needed to investigate such incidents and accidents. Initial identification of evidence immediately following the incident includes a list of people, equipment and materials involved and a recording of environmental factors such as weather, illumination, temperature, noise, ventilation and physical factors such as fatigue and age of the workers. The five Ws (what, who, when, where and why) are useful to remember in investigation of incidents and accidents.

Purpose: The purpose of this study was to describe nurses' experiences on patient safety incidents in special departments. Methods: Data were collected from June 1 to July 31, 2019 through in-depth interviews with 8 nurses who worked in tertiary hospitals. Data were analyzed using Braun & Clarke's thematic analysis method. Results: Four themes and fourteen sub-themes emerged. Four themes are as follows: ‘Incidents occurred by missing confirmation in the operating room’, ‘Unexpected incidents in ICU’, ‘Incidents related to difficult intravenous cannulation in pediatric patients’, ‘Nurses are near to patient safety’. Conclusion: The findings provided valuable information on the hospital nurses' experiences on patient safety incidents in special departments, which may have serious consequences and have not been easily addressed. Programs to sustain patient safety and nursing systems to guard against these incidents should be developed.

Purpose: The purpose of this study was to describe nurses' experiences of patient safety incidents. Methods: Data were collected from June 1 to August 31, 2019 through in-depth interviews with 10 nurses who worked in tertiary hospitals. Data were analyzed using Braun & Clarke’s thematic analysis method. Results: Four themes and eighteen sub-themes emerged as follows. ‘Falls resulted in fatal consequences, the importance of precaution education’, ‘Errors occurred due to incompliance to verification protocol’, ‘Responsibility for catching other people's errors’, ‘Hospital environment from the viewpoint of patient safety’. Conclusion: The findings provided valuable information on the nurses’ experiences of patient safety incidents, which may have serious consequences and are not easily addressed. Programs to prevent patient safety incidents and systems to guard against these incidents should be established. Organizational safety culture also needs to be improved.

In the present study, we collected the information of the 18 major food safety incidents and conducted a delphi survey with 10 experts to analyze the effect of difference between terms used in reporting of the major food safety incidents on risk communication. In the result of the analysis of information from the major food safety incidents, discord of terms used from government, local government, media and consumer groups had a tremendous effect on the socioeconomic losses and caused the expansion of the incidents. The survey with 10 experts showed that there was a high correlation between the difference in ripple effect of reporting terms and the difference in reporting terms. A correlation coefficient was 0.865. Therefore, ripple effect of incidents was significantly affected by reporting terms and we concluded that standardization of term is necessary in reporting of the food safety incidents. These results can be used as a basic material for successful risk communication among the government, enterprises and consumers.

This study surveyed the change of housewives’ purchase behaviors by food safety incidents; the outbreak of 2008 Melamine incident in Korea as for example. 565 housewives in Gunsan were interviewed in March 2009. 52.3% of respondents were regarded as unsatisfactory for food safety management in Korea. Despite the result of scientific assessment for melamine, 74.6% of respondents were yet regarded as health-threatening substance. By the point of before, during and after Melamine-related food safety incident, we were surveyed the level of purchase for melamine-related food items as five scales, the results were 2.47 ± 0.97, 1.80 ± 0.92 and 1.62 ± 0.92, respectively (p < 0.001). After the incident happened, the purchase level was even more reduced. This study also found that there were significance difference (p < 0.05) among the respondents’ knowledge for melamine toxicity and food safety management in Korea concerning housewives’ purchase behaviors, i.e. the more accurately for melamine toxicity and higher satisfactory of consciousness of food safety, there were less change of purchase behaviors. In conclusion, the consciousness of food safety and accurate knowledge of hazards were significantly affected for the change of housewives’purchase behaviors by food safety incidents. Therefore, it can be suggested that the need for more scientific risk communication strategies with consumer.

This study was conducted the analysis of food safety incidents between January 1998 and October 2008 using media reports. Total number of food safety incident was 569 through the study period. The average of food safety incident per year and month was 51.7and 4.9, respectively. The top 10 food types involved in the lists of food safety incidents were as follows; marine products, meat and meat products, confectionaries, beverages, special nutritional food, teas, noodles, soy and bean paste sauces, and milk and milk products etc. The top 10 single foods also were as follows; ready-to eats, meat, confectionary, health support foods, steeping tea, infant formula, meat products, ginseng products, foods for body weight control etc. Of the total 569 incidents, 247 (43.4%) were related with chemical hazards involving pesticide, food additives etc, biological hazards were 126 (22.1%), and physical hazards were 97 (17.0%) incidents. In analysis stage in the food chain at which breakdown in food safety occurred, primary production were the most common stage with 364 (64%) incidents, and incidents at the manufacture handling and distribution stages were with 151 (26.5%), and 44 (7.7%), respectively. The results of this study can be used as a better data for risk analysis or food safety strategies.