Fire Safety

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Fire Safety

May 2, 2024
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“Creation of humanity by Prometheus as Athena looks on”

Fire safety leadership usually finds itself involved in nearly every dimension of risk on the #WiseCampus; not just the built environment but security of interior spaces with combustibles but along the perimeter and within the footprint of the education community overall.

The Campus Fire Marshal, for example, usually signs the certificate of occupancy for a new building but may be drawn into meetings where decisions about cybersecurity are made.   Fire protection systems coincide with evacuation systems when there is no risk and both may be at risk because of cyber-risk.

The job description of a campus fire safety official is linked below offers some insight into why fire safety technologies reach into every risk dimension:

University of California Santa Cruz Office of Emergency Services

University of Tennessee Emergency Service Training

The development of the highest level fire safety consensus product in the world is led by the British Standards Institute, under the administration of the International Standardization Organization, with Committee E05 on Fire Standards of  ASTM International as the US Technical Advisory Group Administrator.  The business plan and the map of global participants is linked below:

BUSINESS PLAN ISO/TC 92 Fire safety EXECUTIVE SUMMARY

The consensus products developed by TC 92 are intended to save lives, reduce fire losses, reduce technical barriers to trade, provide for international harmonization of tests and methods and bring substantial cost savings in design. ISO/TC 92 standards are expected to be of special value to developing countries, which are less likely to have national standards.  As with all ISO standards, the TC 92 consensus product is a performance standard suitable for use in prescriptive regulations and provide for a proven route to increased fire safety.

We do not advocate in this standard at the moment; we only track it.  The International Fire Code and the Fire Code have been our priorities since 2006.  The fire safety space is well populated with knowledgeable facility professionals because conformity budgets in the fire safety world — i.e. the local or state fire marshal — usually has a budget.  When you have a budget you usually have people keeping pace with best practice.

We encourage our colleagues in the United States on either the business or academic side of the education facility industry to communicate directly with ANSI’s ISO Team and/or the ASTM Contact: Tom O’Toole, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959 Phone: (610) 832-9739, Email: totoole@astm.org

We maintain this title on the agenda of our periodic Global and Prometheus colloquia.  See our CALENDAR for the next online meeting;  open to everyone.

Issue: [19-104]

Category: Fire Safety, Fire Protection, International

Contact: Mike Anthony, Joe DeRosier, Alan Sactor, Joshua Elvove, Casey Grant

More:

The Challenges of Storage and Not Enough Space, Alan Sactor

Orderly Fashion: A Sociology of Markets

May 2, 2024
mike@standardsmichigan.com

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Selected reviews:

“Patrik Aspers shines a bright light on how markets come to seem orderly to producers and consumers, so they can strive to enact the script of rational actors. His astute and subtle account of all aspects of branded garment retailing sets a high bar for future studies of industry.”―Mark Granovetter, Stanford University

“This fine book makes an original contribution to our understanding of fashion, markets, and social theory. While there do exist books on each of these topics, none of them tie everything together in such a convincing manner. Orderly Fashion is a fine merger of Aspers’ substantive theoretical research interests, and is his best work so far.”―Richard Swedberg, author of Principles of Economic Sociology

“This book delivers on a huge promise to advance our knowledge of both order and markets through sociological concepts and insights. The book demonstrates with lucid reasoning why order in markets is best understood through the social construction of meaning. An impressive accomplishment.”―Shyon Baumann, University of Toronto

Reliability Analysis for Power to Fire Pumps

May 2, 2024
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Reliability Analysis for Power to Fire Pump Using Fault Tree and RBD

Robert Schuerger | HP Critical Facilities

Robert Arno | ITT Excelis Information Systems

Neal Dowling | MTechnology

Michael  A. Anthony | University of Michigan

 

Abstract:  One of the most common questions in the early stages of designing a new facility is whether the normal utility supply to a fire pump is reliable enough to “tap ahead of the main” or whether the fire pump supply is so unreliable that it must have an emergency power source, typically an on-site generator. Apart from the obligation to meet life safety objectives, it is not uncommon that capital on the order of 100000to1 million is at stake for a fire pump backup source. Until now, that decision has only been answered with intuition – using a combination of utility outage history and anecdotes about what has worked before. There are processes for making the decision about whether a facility needs a second source of power using quantitative analysis. Fault tree analysis and reliability block diagram are two quantitative methods used in reliability engineering for assessing risk. This paper will use a simple one line for the power to a fire pump to show how each of these techniques can be used to calculate the reliability of electric power to a fire pump. This paper will also discuss the strengths and weakness of the two methods. The hope is that these methods will begin tracking in the National Fire Protection Association documents that deal with fire pump power sources and can be used as another tool to inform design engineers and authorities having jurisdiction about public safety and property protection. These methods will enlighten decisions about the relative cost of risk control with quantitative information about the incremental cost of additional 9’s of operational availability.

 

 

CLICK HERE to order complete paper

Standards May: Sport

May 1, 2024
mike@standardsmichigan.com
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“Save the Bagels!”

May 1, 2024
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Ice Cream at the Rock

May 1, 2024
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Michigan Central

The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.

One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.

In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.



MSU Extension: Dairy Store

MSU Infrastructure Planning and Facilities

To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:

  1. Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
  2. Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
  3. Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
  4. Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
  5. Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
  6. Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
  7. Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
  8. Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
  9. Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
  10. Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
  11. Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.

Food Code 2017

Food 500

Evensong “Capricho Arabe”

May 1, 2024
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Jamie Dupuis,originally from New Liskeard Ontario, studied under Philip Candelaria at the Cambrian College Sudbury Campus during which time he won a scholarship to the Musicians Institute in Hollywood, California.  Since graduating he has worked as a professional musician, doing sessions, solo performances, weddings, bar gigs, festivals, composition, albums and YouTube videos featuring his virtuosity on the harp guitar.

Creative Arts, Music, & Design

Ontario

Pecan Pie

May 1, 2024
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University of George Financial Report 2022 | $2.1B

https://en.wikipedia.org/wiki/Pecan_pie

 

University of Georgia: Cranberry Pecan Pie

The popularity of Georgia pecan pie can be attributed to several factors:

  1. Abundance of Pecans: Georgia, particularly in the southern region of the United States, has a favorable climate for pecan trees. Pecans have been grown in Georgia for centuries, and the state has a long history of pecan cultivation. With such abundance, pecans became a staple ingredient in many traditional Southern recipes, including pecan pie.
  2. Southern Culinary Tradition: Southern cuisine, known for its comfort foods and indulgent desserts, heavily features pecans in various recipes. Pecan pie is a classic Southern dessert that has been passed down through generations, becoming deeply ingrained in the culinary heritage of the region. Georgia, as a quintessential Southern state, plays a significant role in promoting and preserving these culinary traditions.
  3. Cultural Significance: Pecan pie is not only a delicious dessert but also holds cultural significance in the South. It is often served during holidays and family gatherings, evoking feelings of warmth, nostalgia, and tradition. The act of sharing a slice of pecan pie with loved ones is a cherished tradition for many families in Georgia and throughout the South.

Standards Georgia

Meatloaf

May 1, 2024
mike@standardsmichigan.com

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Meatloaf  can be traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.

Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.

19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.

World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.

1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.

Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.

 

Campus Dining recipe: Meatloaf

Ingredients:

Celery, chopped fine, 1 & 1/2 oz.
Yellow onions, chopped fine, 2 & 3/4 oz.
Ground beef, 2 lbs.
Eggs, 2 whole
Ketchup, 2 & 1/3 Tbsp.
Mustard, 2 3/8 tsp.
Worcestershire sauce, 1 1/8 tsp.
Italian seasoning, 5/8 tsp.
Bread crumbs, plain, 3 & 1/2 oz.
Kosher salt, 3/8 tsp.
Black pepper, 1/4 tsp.
Topping

Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions

Preheat oven to 325 degrees.

Place ground beef in mixing bowl. Add eggs and combine.

Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.

Place meatloaf in a loaf pan. Make sure it is spread evenly.

Bake for about 45 minutes, uncovered. Remove from oven.

Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.

Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.

Let the meatloaf rest for 30 minutes prior to cutting.

Illinois

University Ave Pizza

May 1, 2024
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North Dakota

While there isn’t a universally standardized pizza that everyone agrees upon, certain types of pizza have become iconic and widely recognized. Some of these include:

Margherita Pizza: This classic pizza features tomato sauce, fresh mozzarella cheese, fresh basil, and a drizzle of olive oil. It’s named after Queen Margherita of Italy.

Pepperoni Pizza: Topped with tomato sauce, mozzarella cheese, and slices of pepperoni (a cured pork and beef sausage).

Margarita Pizza: Similar to the Margherita, but without the basil. It typically has tomato sauce, fresh mozzarella, and sometimes a drizzle of olive oil.

Neapolitan Pizza: This style originated in Naples, Italy. It has a thin, soft, and chewy crust with simple and fresh ingredients like San Marzano tomatoes, mozzarella, fresh basil, and olive oil.

New York Style Pizza: Characterized by its large, foldable slices with a thin and flexible crust. It’s often topped with tomato sauce and mozzarella cheese.

Chicago Deep-Dish Pizza: Known for its thick crust, this pizza has layers of cheese, toppings, and tomato sauce. It’s baked in a deep pan, resulting in a substantial and hearty pizza.

Sicilian Pizza: Square-shaped and thick-crusted, Sicilian pizza is often topped with tomato sauce, mozzarella, and various toppings.

California Pizza: Often associated with innovative and non-traditional toppings, California-style pizza might include ingredients like barbecue chicken, goat cheese, arugula, and more.

Different regions and cultures have their own interpretations and variations, so what’s considered a “standard” pizza can vary widely depending on personal preferences and local traditions.

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