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Article
Publication date: 1 March 1994

DANIEL F. WATERS

In March 1994 the Investment Management Regulatory Organisation (IMRO)1 published its Regulatory Plan for 1994/ 95. The Plan followed six months of intensive internal review at…

13

Abstract

In March 1994 the Investment Management Regulatory Organisation (IMRO)1 published its Regulatory Plan for 1994/ 95. The Plan followed six months of intensive internal review at IMRO involving the entire IMRO staff. The Plan reaffirms IMRO's fundamental purpose of investor protection, and identifies specific strategies for accomplishing IMRO's regulatory mission during the course of the coming year. The Plan seeks to create a culture of accountability at IMRO. By making its operations and decisions more transparent, IMRO hopes to ensure that investor protection is delivered to a very high standard. This focuses on a number of important initiatives that IMRO is undertaking to increase the effectiveness and accountability of its enforcement activities. The principal steps are: publication of an IMRO Disciplinary Policy Statement, including guidelines on fining policy; restructuring of the IMRO disciplinary processes to enhance efficiency and effectiveness; and publication of new performance measures on IMRO investigations and disciplinary cases.

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Journal of Financial Regulation and Compliance, vol. 2 no. 3
Type: Research Article
ISSN: 1358-1988

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Article
Publication date: 1 November 1904

It is apparently becoming the fashion among certain types of self‐sufficient persons in this country to endeavour to bring discredit upon the scientific expert, and—whenever the…

41

Abstract

It is apparently becoming the fashion among certain types of self‐sufficient persons in this country to endeavour to bring discredit upon the scientific expert, and—whenever the practice can be indulged in with impunity—to snub and to insult him as far as possible. While this course of procedure is particularly to be observed when the expert is called upon to give evidence in a Court of Law, or to explain technical points before some highly inexpert body, it is not only in these circumstances that he is subjected to misrepresentation, discourtesy, and downright insult. Whenever a case occurs which appears to afford pabulum capable of being twisted into shape for the purpose, certain newspapers— generally, we are glad to say, of the lower class—are invariably ready to publish cheap sneers at science and scientific men, frequently accompanied by insulting suggestions. Other journals of a better class do not indulge in abuse and insulting suggestions, but confine themselves to lecturing the expert or experts with all that assurance which is characteristic of blatant ignorance. Accusations of incompetence and of culpable negligence are common in the gutter Press and in some so‐called Courts of Justice. Even suggestions of bad faith and of failure to honourably discharge duties undertaken are sometimes to be met with. It cannot be supposed that the reason for all this is to be found in the conduct of some very few persons who, in the eyes of all right‐thinking people, have brought discredit on themselves by appearing as “ advocate‐witnesses ” to defend the indefensible. At any rate, the conduct of such individuals affords no justification for tarring everybody with the same brush. The hostile, acidly‐cantankerous, and frequently grossly insolent attitude adopted by certain persons and in certain quarters towards those experts whose duties are of a public character and connected with legal or semi‐legal proceedings, is due to a reason which is not far to seek. It is due, in the first place, to the disgraceful ignorance in regard to scientific matters, even of the most elementary kind, which unhappily pervades all classes of the community;' and, secondly, to that form of jealousy peculiar to the small and mean mind which detests and kicks at anything and everything beyond its power of comprehension. When apparently contradictory evidence is given by scientific witnesses—appearing on opposite sides in a case—it is obviously far more easy and satisfactory to shriek about the “ differing of doctors ” than to admit that one's own miserable ignorance prevents one from seeing the points and from ascertaining whether there is any real contradiction or not. It is far more convenient to suggest that the public analyst, for instance, does not know what he is about, has made some absurd mistake, or has been guilty of scandalous negligence, than to admit that one does not understand his certificate owing to one's own defective education or inferior intellectual capacity.

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British Food Journal, vol. 6 no. 11
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 July 1907

Some people assert that the tendency of modern Governments is to be too grandmotherly. They urge that people must not depend on the Government preventing them from coming to harm…

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Abstract

Some people assert that the tendency of modern Governments is to be too grandmotherly. They urge that people must not depend on the Government preventing them from coming to harm, and that they should be self‐reliant. This is very true, but nowadays one individual cannot be a specialist in everything. The ordinary person has to take a great many things on trust. For instance, a passenger by train is not able to inspect the engine and look at all the wheels, examine the whole length of railway, and in other ways assure himself that he and his are fairly safe from the results of the carelessness of others. On the contrary, he has to trust to the “powers that be” that they have adjusted the laws concerning responsibility in case of accident to any train that, on the average, the proper amount of care has been exercised. It is the same with weights and measures; a purchaser cannot always carry about with him a pair of scales and a set of weights to ensure his not being cheated; he has to trust to the Government and its inspector. And the Food and Drugs Acts constitute an attempt to protect people who are not in a position to protect themselves from being cheated. It has been suggested that the same principle should be extended to ensuring the proper cooking of food. The digestibility of most foods depends very largely upon the cooking, and yet how many of those who keep restaurants or roadside inns are really capable of cooking food properly? A busy man at the lunch hour and a cyclist at an inn are usually in a hurry. They have to eat the food supplied or go for some hours without any, and there ought to be some means invented to ensure the food being fit to eat. There would, of course, have to be some legal definition of “well‐done” or “under‐done” meat, and what a cup of “fresh” tea ought to be. The exact hardness of potatoes allowable by law would give rise to appeal cases, and some glaring case of an egg boiled too hard might send a landlord to prison for a month. Boarding‐houses might even be brought within the administrations of the Proper Cooking of Food Acts.

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British Food Journal, vol. 9 no. 7
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 5 June 2023

Jan Macfarlane and Jerome Carson

Abstract

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Positive Psychology for Healthcare Professionals: A Toolkit for Improving Wellbeing
Type: Book
ISBN: 978-1-80455-957-4

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Article
Publication date: 1 February 1903

The king's speech on the occasion of the opening of Parliament contained the announcement that further measures are to be proposed during the present Session for dealing with the…

33

Abstract

The king's speech on the occasion of the opening of Parliament contained the announcement that further measures are to be proposed during the present Session for dealing with the adulteration of dairy produce. It may be hoped that among other things this statement foreshadows an intention on the part of the Government to deal in some way with the drugging of milk and milk products—for the purpose of establishing somewhat more effective legal checks upon the abominable practice referred to than any which are at present applicable. As anything in the nature of comprehensive legislation appears to bo out of the question, we must be thankful for what we can get; and while many improvements in the law are required to enable other forms of sophistication and adulteration of dairy produce to be more effectively controlled, the amendment which is of primary importance is one which will take the direction indicated above, since the public health is directly and far more seriously affected by the ingestion of food containing “preservative” chemicals than by the use of merely impoverished or “faked” products—injurious and dangerous as some of these may nevertheless be particularly to infants and invalids.

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British Food Journal, vol. 5 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 1900

The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the…

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Abstract

The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the judgment have to be based upon first principles of common‐sense, occasionally aided, but more often complicated, by already existing laws, which apply more or less to the case under discussion. The weak point in this particular case is the law which has just come into force, in which cheese is defined as the substance “usually known as cheese” by the public and any others interested in cheese. This reliance upon the popular fancy reads almost like our Government's war policy and “the man in the street,” and is a shining example of a trustful belief in the average common‐sense. Unfortunately, the general public have no direct voice in a police court, and so the “usually known as cheese” phrase is translated according to the fancy and taste of the officials and defending solicitors who may happen to be concerned with any particular case. Not having the general public to consult, the officials in this case had a war of dictionaries which would have gladdened the heart of Dr. JOHNSON; and the outcome of much travail was the following definition: cheese is “ coagulated milk or curd pressed into a solid mass.” So far so good, but immediately a second definition question cropped up—namely, What is “milk?”—and it is at this point that the mistake occurred. There is no legal definition of new milk, but it has been decided, and is accepted without dispute, that the single word “milk” means an article of well‐recognised general properties, and which has a lower limit of composition below which it ceases to be correctly described by the one word “milk,” and has to be called “skim‐milk,” “separated milk,” “ milk and water,” or other distinguishing names. The lower limits of fat and solids‐not‐fat are recognised universally by reputable public analysts, but there has been no upper limit of fat fixed. Therefore, by the very definition quoted by the stipendiary, an article made from “skim‐milk” is not cheese, for “skim‐milk” is not “milk.” The argument that Stilton cheese is not cheese because there is too much fat would not hold, for there is no legal upper limit for fat; but if it did hold, it does not matter, for it can be, and is, sold as “Stilton” cheese, without any hardship to anyone. The last suggestion made by the stipendiary would, if carried out, afford some protection to the general public against their being cheated when they buy cheese. This suggestion is that the Board of Agriculture, who by the Act of 1899 have the legal power, should determine a lower limit of fat which can be present in cheese made from milk; but, as we have repeatedly pointed out, it is by the adoption of the Control system that such questions can alone be settled to the advantage of the producer of genuine articles and to that of the public.

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British Food Journal, vol. 2 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 1933

HARROGATE will be notable as the venue of the Conference in one or two ways that distinctive. The Association Year is now to begin on January 1st and not in September as…

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Abstract

HARROGATE will be notable as the venue of the Conference in one or two ways that distinctive. The Association Year is now to begin on January 1st and not in September as heretofore; and, in consequence, there will be no election of president or of new council until the end of the year. The Association's annual election is to take place in November, and the advantages of this arrangement must be apparent to everyone who considers the matter. Until now the nominations have been sent out at a time when members have been scattered to all parts of the country on holiday, and committees of the Council have been elected often without the full consideration that could be given in the more suitable winter time. In the circumstances, at Harrogate the Chair will still be occupied by Sir Henry Miers, who has won from all librarians and those interested in libraries a fuller measure of admiration, if that were possible, than he possessed before he undertook the presidency. There will be no presidential address in the ordinary sense, although Sir Henry Miers will make a speech in the nature of an address from the Chair at one of the meetings. What is usually understood by the presidential address will be an inaugural address which it is hoped will be given by Lord Irwin. The new arrangement must bring about a new state of affairs in regard to the inaugural addresses. We take it that in future there will be what will be called a presidential address at the Annual Meeting nine months after the President takes office. He will certainly then be in the position to review the facts of his year with some knowledge of events; he may chronicle as well as prophesy.

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New Library World, vol. 36 no. 2
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 February 1899

The following report was brought up by Dr. P. Brouardel, Dean of the Faculty of Medicine of Paris, President of the Commission, and was submitted for the approval of the Congress:

326

Abstract

The following report was brought up by Dr. P. Brouardel, Dean of the Faculty of Medicine of Paris, President of the Commission, and was submitted for the approval of the Congress:

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British Food Journal, vol. 1 no. 2
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 15 August 2002

James Boyd

Financial assurance rules, also known as financial responsibility or bonding requirements, foster cost internalization by requiring potential polluters to demonstrate the…

Abstract

Financial assurance rules, also known as financial responsibility or bonding requirements, foster cost internalization by requiring potential polluters to demonstrate the financial resources necessary to compensate for environmental damage that may arise in the future. Accordingly, assurance is an important complement to liability rules, restoration obligations, and other regulatory compliance requirements. The paper reviews the need for assurance, given the prevalence of abandoned environmental obligations, and assesses the implementation of assurance rules in the United States. From the standpoint of both legal effectiveness and economic efficiency, assurance rules can be improved. On the whole, however, cost recovery, deterrence, and enforcement are significantly improved by the presence of existing assurance regulations.

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An Introduction to the Law and Economics of Environmental Policy: Issues in Institutional Design
Type: Book
ISBN: 978-0-76230-888-0

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Article
Publication date: 1 November 1900

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,”…

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Abstract

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,” and by certain of the smaller and irresponsible trade organs, has appeared in print. It would seem that the thanks of “the trade” are due to the defendants in the case heard at the Liverpool Police Court for having obtained an official acknowledgment that the use of salicylic acid and of other preservatives, even in large amounts, in wines and suchlike articles, is not only allowable, but is really necessary for the proper keeping of the product. It must have been a charming change in the general proceedings at the Liverpool Court to listen to a “preservatives” case conducted before a magistrate who evidently realises that manufacturers, in these days, in order to make a “decent” profit, have to use the cheapest materials they can buy, and cannot afford to pick and choose; and that they have therefore “been compelled” to put preservatives into their articles so as to prevent their going bad. He was evidently not to be misled by the usual statement that such substances should not be used because they are injurious to health— as though that could be thought to have anything to do with the much more important fact that the public “really want” to have an article supplied to them which is cheap, and yet keeps well. Besides, many doctors and professors were brought forward to prove that they had never known a case of fatal poisoning due to the use of salicylic acid as a preservative. Unfortunately, it is only the big firms that can manage to bring forward such admirable and learned witnesses, and the smaller firms have to suffer persecution by faddists and others who attempt to obtain the public notice by pretending to be solicitous about the public health. Altogether the prosecution did not have a pleasant time, for the magistrate showed his appreciation of the evidence of one of the witnesses by humorously rallying him about his experiments with kittens, as though any‐one could presume to judge from experiments on brute beasts what would be the effect on human beings—the “lords of creation.” Everyone reading the evidence will be struck by the fact that the defendant stated that he had once tried to brew without preservatives, but with the only result that the entire lot “went bad.” All manufacturers of his own type will sympathise with him, since, of course, there is no practicable way of getting over this trouble except by the use of preservatives; although the above‐mentioned faddists are so unkind as to state that if everything is clean the article will keep. But this must surely be sheer theory, for it cannot be supposed that there can be any manufacturer of this class of article who would be foolish enough to think he could run his business at a profit, and yet go to all the expense of having the returned empties washed out before refilling, and of paying the heavy price asked for the best crude materials, when he has to compete with rival firms, who can use practically anything, and yet turn out an article equal in every way from a selling point of view, and one that will keep sufficiently, by the simple (and cheap) expedient of throwing theory on one side, and by pinning their faith to a preservative which has now received the approval of a magistrate. Manufacturers who use preservatives, whether they are makers of wines or are dairymen, and all similar tradesmen, should join together to protect their interests, for, as they must all admit, “the welfare of the trade” is the chief thing they have to consider, and any other interest must come second, if it is to come in at all. Now is the time for action, for the Commission appointed to inquire into the use of preservatives in foods has not yet given its decision, and there is still time for a properly‐conducted campaign, backed up by those “influential members of the trade” of whom we hear so much, and aided by such far‐reaching and brilliant magisterial decisions, to force these opinions prominently forward, in spite of the prejudice of the public; and to insure to the trades interested the unfettered use of preservatives,—which save “the trade” hundreds of thousands of pounds every year, by enabling the manufacturers to dispense with heavily‐priced apparatus, with extra workmen and with the use of expensive materials,—and which are urgently asked for by the public,—since we all prefer to have our foods drugged than to have them pure.

Details

British Food Journal, vol. 2 no. 11
Type: Research Article
ISSN: 0007-070X

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