Planning of elimination of emergency consequences

• Main Authors: S. Kovalenko, A. Siryk, I. Vlasiuk
• Format: Article
• Language: English
• Published: National university of food technologies 2015-05-01
• Series: Ukrainian Food Journal
• Subjects: Emergency; Plan; Assessment; Information
• Online Access: http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_18.pdf
• ISSN: 2304-974X; 2313-5891

Introduction. The volume of useful information in the planning of elimination of emergency consequences process is reasonable to assess with calculatory problems and mathematical models. Materials and methods. The expert survey method is used to calculate quantitative values of probability and to determine the optimal solution before the information in condition is received. Results. It is determined that the quality of the solution of elimination emergency consequences depends primarily on the number of factors that are taken into account in particular circumstances of the situation; on the level of information readiness of control bodies to take decision to eliminate emergency consequences as soon as possible and to consider several options for achieving reasonableness and concreteness of a particular decision. The ratio between volume of useful information collected and processed during operation planning which is required for identifying optimal solution is calculated. This ratio allows to construct a graph of probability of identifying a solution in existing environment and probability value of identifying optimal solution before information in P*condition is obtained. This graph also shows the ratio volume of useful information collected and processed during operation planning and necessary volume of information for identifying optimal solution. Conclusion. The results of this research can be used for improving control bodies decisions to ensure safe working conditions for employees of food industry.