Should Physician Assisted Suicide Be Allowed - 895 Words

Should physicians be allowed to help patients determine the timing and circumstances of their death? The â€Å"right to die† debate is a very sensitive and complex issue in modern culture. While suicide is a legal act in the United States, assisted suicide is not. Opinions on the subject are shaped by countless factors such as ethical issues, social issues, and primarily religious issues. Many people are opposed to the legalization of physician assisted suicide for â€Å"moral† reasons, however, legalization ultimately allows terminally ill people to die with dignity, sustains basic human rights, and supports freedom of religion. A vast majority of the opposing force is against legalization of physician assisted suicide for â€Å"moral† or religious reasons. It is also commonly argued that participating in assisted suicide is incompatible with the physician’s duty as a healer, or that it is unnecessary to legalize it because suicide is already a leading c ause of death in the United States. John Pearson, in his article â€Å"Assisted Suicide is Unnecessary†, states that â€Å"Assisted suicide invites compromise among caregivers or family members who might have economic or otherwise selfish interests in hastening another’s death†¦Ã¢â‚¬  He goes on to mention that it is unlikely that people are capable of making such a decision in the midst of crisis or severe pain. However, those in favor of physician assisted suicide recognize that in some cases the choice to die can be a means of relief for those livingShow MoreRelatedShould Physician Assisted Suicide Be Allowed? All Of The United States? Essay1314 Words   |  6 Pages Should Physician Assisted Suicide be allowed in all of the United States? That is the topic I will be discussing in my paper. Physician Assisted Suicide (PAS), also known as the Die with Dignity Law, can be legally done in five U.S. states. This is a very controversial subject and can get heated in both arguments. People who are against it feel that choosing to end one’s life, even with the aid of a physician, to be disturbing and unethical. Religion also plays a big role, as this practice wouldRead MoreUtilitarian And Virtue Ethics Of Physician Assisted Suicide1314 Words   |  6 PagesPhysician Assisted Suicide Physician assisted suicide or PAS is a controversial topic in the world today. But the important question is, should physician assisted suicides be allowed in cases such as: the patient’s suffering is far too great and there is no chance of them getting better? This is a highly debated issue, that has activist groups on both sides fighting for what they think is the right thing to do. Physician assisted suicides can stop the excruciating pain a patient is in, especiallyRead MoreShould Physician Assisted Suicide Be Legalized?1426 Words   |  6 PagesPhysician assisted suicide is also known as assisted suicide. It is a very controversial procedure. It is not favored by many. However, in present day society is little bit inclined towards assisted suicide. There is ongoing debate on the legalization of assisted suicide. The main reason to oppose of assisted suicide is the fear of mistreatment of the patient, abuse of power and so on. In contrary, many see assisted suicide as a way to decrease pain in the end of life. Read MorePhysician-Assisted Suicide - an Utilitarian Perspective Essay example1476 Words   |  6 PagesPhysician-assisted suicide is â€Å"the voluntary termination of ones own life by administration of a lethal substance with the direct or indirect assistance of a physician. Physician-assisted suicide is the practice of providing a competent patient with a prescription for medication for the patient to use with the primary intention of ending his or her own life† (MedicineNet.com, 2004). Many times this ethical issue arises when a terminally-ill patient with and incurable illness, whom is given littleRead MoreShould Euthanasia Be Legalized?1536 Words   |  7 Pagesacquired immunodeficiency syndrome (Back et al. 919). This study also uncovered that â€Å"the patient concerns most often perceived by physicians were worries about loss of control, being a burden, being dependent on others for personal care, and loss of dignity† (Back et al. 919). Although some argue t hat euthanasia is the best way to die for terminally-ill patients, it should be banned because its regulation will yield complex and unwelcome ramifications. Euthanasia has a very complex and extensive historyRead MoreThe Euthanasia Is The Act Of Ending One s Own Life1530 Words   |  7 Pagesand suffering from a terminal illness or an incurable condition. Euthanasia is different from physician assisted suicide in that with euthanasia, the doctor is the one who provides and administers the life ending drugs, and in physician assisted suicide, the doctor can only provide the drugs. A big difference between the two is that euthanasia is illegal in all states; while, physician assisted suicide is legal in only five states in America. Having the option to end one’s own life when the painRead MoreDoctor-Assisted Suicide Essay928 Words   |  4 Pagesseeking physician-assisted suicide or deciding to live with a terminal illness. It is not everyday a person sits around and think about what they would do if an illness became unbearable to them. One could agree with Diane Coleman’s article â€Å"Doctor-Assisted Suicide Should Not Be an Option† or one could agree with Kathryn Tucker’s article â€Å"People Should Be Allowed To Choose Doctor-Assisted Suicide.† To better understand the authors’ opposing positions concerning physician-assisted suicide, one mustRead MorePhysician Assisted Suicide And The Rights Of Patients1523 Words   |  7 PagesPhysician-assisted suicide needs to be recognized by the federal government to show terminally ill patients that their right to autonomy is not being ignored. The Bill of Rights of Patients was constructed to outline just this. According to the American Cancer Society, â€Å"the American Hospital Association drafted a Patients’ Bill of Rights to inform patients of what they could reasonably expect while in the hospital.† One of the notes stated in the Bill of Rights of Patients is the right to autonomyRead MoreShould Physician Assisted Suicide Be Legal?761 Words   |  4 Pages We Should be in Favor of Physician-assisted Suici de In a momentous decision released February 6, 2015, the Supreme Court of Canada ruled that Physician-assisted suicide will be legal in Canada within 12 months. This deci-sion has caused a myriad of controversy. Opponents of physician-assisted suicide argue that the constitution recognizes the sanctity of life and no one has the right to end the life of another person’s. Supporters, on the other hand, argue that patients who experience constantRead MoreThe Ethical Responsibility Of Assisted Suicide1274 Words   |  6 PagesMerriam- Webster, physician assisted suicide is: â€Å"suicide by a patient facilitated by means or information (as a drug prescription or indication of the lethal dosage) provided by a physician aware of the patient’s intent.† Implicit in the term suicide, is that life has been prematurely ended due to desperation and hopelessness. However, in most cases Behuniak Svenson (2003) argue that suicide is mostly performed under unstable ment al conditions of the patient and therefore any suicide be stopped due

Determinants of Organizational Culture - 1386 Words

DETERMINANTS OF ORGANIZATIONAL CULTURE At the very onset of this topic, it is useful to distinguish determinants and dimensions of OC. Determinants are the causes, while dimensions are the components of OC. You may say, determinants are those which influence whereas dimensions are those which are influenced. Although OC refers to the internal environment of an organization, the nature of OC is determined by a variety of internal and external factors. One of the basis premises of organizational behavior is that outside environmental forces influence events within organizations. After acknowledging the dynamics of internal as well as external factors in this section, we will consider in greater detail the following seven internal†¦show more content†¦These major groupings are as follows: System 1 – Exploitative Authoritative System 2 – Benevolent Authoritative System 3 – Consultative System 4 – Participative We continue our talk on Organization Structure which is the part of Organizational Policies. How does one know whether an organization should be categorized as System 1 or 2 or 3 or 4? It depends on the way following processes are perceived and rated in an organization: †¢ Leadership process †¢ Motivation process †¢ Communication process †¢ Decision-making process †¢ Goal-setting process †¢ Control process Employees of an organization rate these processes on a rating scale, asking questions like the following: †¢ Hoe much confidence is shown in subordinates? †¢ Where is responsibility felt for achieving organization goals? †¢ How well superiors know problems faced by subordinates? †¢ How much covert resistance to goals is present? †¢ At what levels are decisions formally made? †¢ Is there an informal organization resisting the formal one? Based on the answers to these questions, an organization can be classified as system 1 or 2 or 3 or 4. A bureaucratic structure is likely to be rated as System 2 or System 3. A System 4 organization will have a distinct OC where the main theme would be strong involvement and self-control of all organization members at all levels in all basic organizational processes. Characteristics of Members Personal characteristics of theShow MoreRelatedDeterminants of Organizational Culture and Climate1838 Words   |  8 Pagesdeterminants and dimensions 0f organisational culture and climate. The effectiveness and success of an organization is not solely measured by profitability, it can also be measured by the way business is done and how the company is perceived by both its employees and the external community. These processes and formed impressions are functions of organizational culture which may be defined in several ways. The organization itself has an invisible quality – a certain style, a character, awayRead MoreCase Study : Coffee Shop And Its Impact On Organizational Culture1427 Words   |  6 PagesBackground of the organization I have been selected by the Dreamx Coffee Parlour for the purpose of conducting a survey about the causes of ethical breaches by its employees and its impact on organizational culture. This coffee shop has been in operation since a decade. The Coffee shop provides the coffee lovers a unique taste of Coffee with a blend of ancient Italian roaster. The coffee shop also offers juices, sandwiches, snacks, chocolates, cakes as side orders. It primarily employs college studentsRead MoreEthical Assessment Of The Coffee Shop1446 Words   |  6 PagesEthical Climate Survey Organization I have been selected by the Dreamx Coffee Parlour for the purpose of conducting survey about the causes of ethical breaches by its employees and its impact on organizational culture. This coffee shop has been in operation since a decade. Coffee shop provides the coffee lovers a unique taste of Coffee with blend of ancient Italian roaster. The coffee shop also offers juices, sandwiches, snacks, chocolates, cakes as side orders. It primarily employs college studentsRead MoreCase Study : Coffee Shop And Its Impact On Organizational Culture1427 Words   |  6 PagesBackground of the organization I have been selected by the Dreamx Coffee Parlour for the purpose of conducting a survey about the causes of ethical breaches by its employees and its impact on organizational culture. This coffee shop has been in operation since a decade. The Coffee shop provides the coffee lovers a unique taste of Coffee with a blend of ancient Italian roaster. The coffee shop also offers juices, sandwiches, snacks, chocolates, cakes as side orders. It primarily employs college studentsRead MoreSafety Climate And Safety Behaviour1488 Words   |  6 Pagesreducing workplace incidents and increase work performance (Neal and Griffin, 2002). This article researches antecedents, determinants, and components of an organizations safety performance to link the importance of a safety-first culture. The author’s main point in the article is to assist organizations achieve a safety-first culture. In order to achieve a safety-first culture, an organization needs to follow three basic behaviour methods. First, there needs to be top management support, lead, andRead MoreMgt B399 Exam Paper1539 Words   |  7 PagesSUGGESTED GUIDE FOR MGT B399 Specimen Exam Paper BA OUHK PART A Question 1 (a) Describe the role of organizational control and organizational culture play in strategy implementation. (20 marks) Organizational controls guide the use of strategy, indicate how to compare actual and expected results, and suggest actions to take to improve performance when it falls below expectations. When properly matched with the strategy for which they were intended, structure and controls can be a competitiveRead MoreFactors of Change1014 Words   |  5 Pageschange agent might be a self designated manager within the organization or an outside consultant hired because of a special expertise in a particular area. This individual might be responsible for making very broad changes, like altering the culture of the whole organization; or more narrow ones, like designing and implementing a new safety program or a new quality program. Special skills are necessary for success as a change agent. Among them are the ability to determine how a change shouldRead MoreA Complex Value Creation System Using Management Concepts811 Words   |  4 PagesPlant. According to, Dalton, M. A. (2009). â€Å"This is a tool that has been used to help manufacturing operations identify and eliminate bottlenecks. This approach enables innovators to rapidly improve their growth results while gradually creating a culture of continuous innovation improvement.† (p.52). The first passage I’ve believe is relevant and important in effective business management is teamwork. Managing also means that the manager must also be an excellent leader; one cannot manage if theyRead MoreQuality of Care and Aging in America Essay1117 Words   |  5 PagesOrganizational Responsibility and Current Health Care Issues HCS545 February 20, 2012 This paper will analyzes and describes how quality of care is affected by organizational culture, structure, governance and social responsibility. It will describe how the evaluation of the organizational structure affected decisions, what resources should be allocated to prevent ethical issues and what strategies are in place to prevent these issues. There are many negative issues facing the health careRead MoreConcept Of Culture And Organizational Analysis1269 Words   |  6 Pages3.0 LITRATURE REVIEW 3.1 Concept of culture and organizational analysis: The concept of culture has been linked increasingly with the study of organisation (Graves and Rouse, 1990). Nevertheless, Organisational culture is a set of beliefs, values, and norms, together with symbols like dramatized events and personalities, which represents the unique character of an organization, and provides the context for action in it and by it (Deshpande and Webster, 1989; Ravasi and Schultz, 2006; Xiaoming and

Development of a Food Safety Product-Free-Sample for Students

Question: Discuss about the Food Safety audit to determine requirements for a Food Safety Program. Answer: Introduction: Food safety program refers to the written document that indicate the way in which the business or the workplace will control food safety hazards. This is associated with the activities of the food handling of the business. Food safety program is important because it is related with the health of the human being. In the assessment, the discussion has focused on the potential food safety hazards and the critical way to control those hazards. It is necessary to control those hazards and for this purpose, the necessary changes are discussed. For the assessment, 97 Smith Street, Fitzroy, Melbourne is selected to discuss the context of the assessment. Mr. Wows Emporium was established in 1912. They facilitate the operational food preparation area, the commercial kitchen and commercial training kitchen. Figure 1: Logo of Mr. Wow Emporium (Source: Mr Wow's. 2012) Nature and type of the workplace: Mr. Wow Emporium is one of the oldest and famous bar and dining restaurant at Melbourne in Australia. They offer various types of foods to their customers. The atmosphere of the place is very attractive that attract the customers. Moreover, the behavior and the servicing of the staffs are very nice that privies satisfaction to the customers. The place is very clean and well ventilated. They offer different types of cocktails to their customers. The ambiance of the palace is very amusing. They are mainly famous for the variety of their cocktails. They offer their customers variety of fun items such as music, dancing, games like ping- pong table, bocce, and pool table. They have separated the smoking zone so that it cannot disturb the non- smoking people (Mr Wow's. 2012). They try to maintain the hygiene so that it cannot harm their customers as well as the staffs. People like the place to relax and reduce their stress. The fireplace and the couches are relaxing that are specially made for their customers, who want to spend quality time with their partners and friends (Mr Wow's. 2012). Moreover, they plan parties and occasions on the basis of the demands of the customers. Potential food safety hazards: Food safety hazards are of three types that are biological, chemical, and physical hazards. Food safety hazards occur at the time of harvesting, transporting, processing, preparing, and or at the time of storing (Gil et al. 2015). This also can occur at the time of food supply. The biological hazards include the hazards that are caused by the microbes like bacteria, virus, and other microorganisms. Food can be contaminated by the attack of the microorganisms. This can occur by various mediums for example, air, soil, water, food, and human body. These food safety hazards cause the food borne diseases, allergies, and food borne illness. On the other hand, the chemical hazards may occur at the time of harvesting, preparation, storage, and servicing. At the time of harvesting, pesticides can be used that contain various chemicals. These chemicals can cause of the harmful food borne illness. The chemical hazards can cause at the time of sanitization and cleaning if the equipments, which a re used for the cooking and serving (Wu et al. 2017). Adams (2016) mentioned that the chemical may come in direct with the foods, which can contaminate the food and as a result the food borne illness may occur. The chemical contamination can occur via the garbage can and make the food acetic. At the time of food serving, the food should not be presented on the lead glazes that are harmful for the health. To maintain the freshness of the foods, chemical are used. The percentage of chemical should be maintained otherwise, it could contaminate the food. Physical hazards occur while the food is handled poorly or any accidental contamination occurs. Physical hazards include the human hair, spit, nail, piece of metals, jewelry, silvers of glass, stones, toothpicks, dirt, feather of animals, and presence of insects (Van Boxstael et al. 2013). Moreover, the pesticides leave the residues on the fruits and vegetables. The residues may cause of the food borne illness if it is not removed appropriately. Another problem that can caused by the physic al hazards is the allergy, which may result further problems like itchiness, redness of skin, feeling urn on the skin, gastric problem, and other skin problems. Critical control points associated with hazards: The raw foods should not be kept with the cooked foods. . Before cooking, the utensils, raw foods should be cleaned properly. The person, who is cooking the food, needs to wash his or her hands properly and can use gloves to avoid the cross- contamination. The garbage container should be kept at a distance from place of cooking to avoid the biological hazards. The foods should not be present in contaminated utensils and should be washed properly. The person, who is presenting the food, should wear clean gloves before serving the foods (Kirezieva et al. 2015). The people, who have the responsibility to cook and present the foods should wear clean dresses and should clean the place of cooking and utensils so that the contamination can be avoided. Before cooking, the vegetables, other food stuffs and the crockery should be cleaned (Aung and Chang 2014). The kitchen area should be clean and well ventilated. Food needs to be kept appropriate temperature and for a particular time. Chicken should be handled carefully and the cook should be careful about the temperature at which the chicken is kept. . It should be washed properly before the use. Chicken needs to be kept in the lowest temperature as high temperature can spoil the chicken. Raw vegetables should not be kept with the raw and cooked as contamination can occur. It is necessary to control the time and temperature of the food while cooking and storing (Kirezieva et al. 2015). Determination of necessary changes: Mr. Wows Emporium needs to maintain the hygiene while food handling. The food safety hazards can be controlled via various methods. Different foods need to be handled in different way. Chicken should be handled carefully and the cook should be careful about the temperature at which the chicken is kept (Qianqian and Harasawa 2016). The chicken should not be kept in the open vessels and before use, the contamination should be checked. It should be washed properly before the use. Chicken needs to be kept in the lowest temperature as high temperature can spoil the chicken. Raw vegetables should not be kept with the raw and cooked as contamination can occur (Ko 2013). Before use the vegetables, visible signs of contamination needs to be checked and reject the contaminated foods. Fresh vegetables need to be bought from market to use that is free of spoilage signs. According to Brackett et al. (2014), temperature can spoil the quality of foods. Therefore, it is necessary to control the time and temperature of the food while cooking and storing. Necessary controlling steps need to be taken at the time storing the foods. The raw foods should not be kept with the cooked foods. Before cooking, the utensils, raw foods should be cleaned properly. The person, who is cooking the food, needs to wash his or her hands properly and can use gloves to avoid the cross- contamination (Hyde, Hoflund and Pautz 2016). The garbage container should be kept at a distance from place of cooking to avoid the biological hazards. Moreover, the foods should not be present in contaminated utensils and should be washed properly. The person, who is presenting the food, should wear clean gloves before serving the foods. The people, who have the responsibility to cook and present the foods should wear clean dresses and should clean the place of cooking and utensils so that the contamination can be avoided (Gil et al. 2015). Before cooking, the vegetables, other foodstuffs and the crockery should be cleaned. The kitchen area should be clean and well ventila ted. Conclusion: Based on the above discussion, it can be said that food safety program is important because it is related with the health of the human being. It is necessary to control those hazards. Mr. Wows Emporium maintains the hygiene in their place but they need to be aware about the food safety and avoid the food borne illness and food borne disease. food safety hazards cause the food borne diseases, allergies, and food borne illness. At the time of harvesting, pesticides can be used that contain various chemicals. These chemicals can cause of the harmful food borne illness. The chemical contamination can occur via the garbage can and make the food acetic. At the time of food serving, the food should not be presented on the lead glazes that are harmful for the health. The HACCP plan should be maintained for the human wellbeing so that the diseases related to food can be avoided References Adams, T., 2016, August. Justifying the significance of food safety hazards during hazard analysis. InIAFP 2016 Annual Meeting. Iafp. Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality perspectives.Food control,39, pp.172-184. Brackett, R.E., Ocasio, W., Waters, K., Barach, J. and Wan, J., 2014. Validation and verification: a practical, industry-driven framework developed to support the requirements of the Food Safety Modernization Act (FSMA) of 2011.Food Prot. Trends,34, pp.410-425. Gil, M.I., Selma, M.V., Suslow, T., Jacxsens, L., Uyttendaele, M. and Allende, A., 2015. Pre-and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.Critical reviews in food science and nutrition,55(4), pp.453-468. Hyde, R., Hoflund, A.B. and Pautz, M., 2016. One HACCP, Two Approaches: Experiences With and Perceptions of the Hazard Analysis and Critical Control Point Food Safety Management Systems in the United States and the EU.Administration Society,48(8), pp.962-987. Kirezieva, K., Luning, P.A., Jacxsens, L., Allende, A., Johannessen, G.S., Tondo, E.C., Rajkovic, A., Uyttendaele, M. and van Boekel, M.A., 2015. Factors affecting the status of food safety management systems in the global fresh produce chain.Food Control,52, pp.85-97. Ko, W.H., 2013. The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees.Food control,29(1), pp.192-197. Mr Wow's. 2012.Home. [online] Available at: https://www.mrwowsemporium.com [Accessed 14 Jun. 2017]. Qianqian, G. and Harasawa, H., 2016. Fruit Deep Processing Product Quality and Food Safety Risk Detection Scheme Based on HACCP System.Journal of Applied Science and Engineering Innovation,3(1), pp.13-17. Van Boxstael, S., Habib, I., Jacxsens, L., De Vocht, M., Baert, L., Van de Perre, E., Rajkovic, A., Lopez-Galvez, F., Sampers, I., Spanoghe, P. and De Meulenaer, B., 2013. Food safety issues in fresh produce: bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain.Food Control,32(1), pp.190-197. Wu, S., Ricke, S.C., Schneider, K.R. and Ahn, S., 2017. Food safety hazards associated with ready-to-bake cookie dough and its ingredients.Food Control,73, pp.986-993.