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Non‐corrosive rosin fluxes have historically been used for telephone communications assemblies because they provide a measure of reliability even if the flux is not totally removed from the assembly. While cleaning is not always necessary from a reliability standpoint, testing issues, product appearance, operating performance and customer requirements must also be considered when making the decision whether or not to clean. As the electronics industry packages more and more functionality on less and less real estate, soldering yields need to increase in order for the assembly process to remain profitable. This requires not only attention to the product's design for manufacturing but it may also require aggressive fluxes to be used in the assembly process. When aggressive fluxes are employed, the necessity for cleaning is greatly increased. The particular combination of flux and cleaning option depends on product design, process capabilities, end point requirements, and environmental considerations. Pending restrictions on the production and use of chlorofluorocarbons (CFCs), and the potential for tighter controls on chlorinated solvents and aqueous detergent effluents, are certain to add to the cost of standard processes. For these reasons alternative cleaning processes have been explored. The evaluation and subsequent use of water soluble flux with ‘water only’ cleaning, terpene cleaning of rosin flux residues, low solids flux ‘no‐clean’ wave soldering and ‘no‐clean’ assembly using reflowed rosin based solder pastes within AT&T are reviewed. A user's assessment of aqueous and semi‐aqueous cleaning is presented which indicates that there are acceptable alternatives to CFCs.

The performance of a new detergent‐free dry cleaning machine has been investigated and compared to conventional machines. The new machine includes a highly efficient system for solvent purification, and effectively cleans wool, cotton and synthetic fibers without the need of detergent. Its performance is similar or in some cases better than the conventional machines, which contaminate the clothes with detergent. Since detergent is not needed and solvent is efficiently used in the new machine, environmental impacts and operation costs are reduced, and the negative side effects on the properties of clothes are eliminated.

The prayer against the Poultry (Hygiene) Regulations which we briefly mentioned in the editorial of our last issue, was lodged as a result of activity by the Environmental Health Officers' Association. Incidentally it is the first occasion as far as we can recall that a prayer has been lodged against any of the rash of food regulations of recent years, and reflects the strong feelings of the public health inspectorate.

This article aims to summarize Norwegian cleaning‐related research to give an overview of the knowledge held today and to categorize the approaches used.

The research is based on an extensive literature search. Research contributions from 1814 until 2009 were studied, even though the main findings are from 1950. The different disciplines contributing to research are mapped and the contributions are categorized based on different research approaches, namely positivism, interpretivism, realism and idealism.

Norwegian cleaning‐related research experienced a burst in publications from the 1990s. The majority of Norwegian cleaning‐related research has been positivistic, mostly based on realism. The least common approach used was interpretivism‐idealism and interviews were the most frequently used method in interpretivisitc contribution. The article indicates a need for further broadening in research methods.

Through categorizing existing knowledge the article will help when searching for information and thus stimulate more research as limited research exists within the field.

The paper represents a summary of the knowledge status in cleaning with a Norwegian perspective. It is believed that the general picture also has international relevance.

Few researchers have investigated cleaning work from the perspective of cleaning personnel. It should also be noted that there has been little focus on the usability of buildings for cleaning personnel.

This article may be the first historical overview of Norwegian cleaning‐related research.

Some of the results of a new overview of the European flavours and fragrances market are summarised. The total market in Europe is estimated to have been worth $2,300 million in 1988 of which about 40 per cent was flavours and 60 per cent fragrances. Fragrances have two main outlets – cosmetics and toiletries (including perfumes) and soap, detergents and other cleaning products. There are many outlets for flavours but it is estimated that 60 per cent of consumption is in soft drinks, dairy products and savoury foods. These three end‐uses are considered in detail. While there are about 1,000 flavours and fragrances manufacturers worldwide, the top 15 take a half share of the market because only the largest companies can afford the high R&D, quality testing and marketing costs involved. The smallest companies can survive by serving niche markets but continuing rationalisation among the medium‐sized firms is likely.

The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan.

The status of food handling in the preparation process was understood through a literature review and interviews. In addition, the indicators that may cause food waste behaviors were established, and the observation and self-evaluation scales of food waste behaviors in the preparation process were developed.

Avoiding water waste, removing excessive edible parts, avoiding waste on seasonings, avoiding cooking for too long and avoiding water stains in the cleaning process were considered by both the observers and the students as items for improvement in the cooking process. The results of this study will help in understanding the intervention in the teaching practice of avoiding students’ food waste behaviors.

This study can only be based on the test results of the current observation behaviors. Meanwhile, many factors need to be taken into consideration, such as the differences in the amount of knowledge students have about food waste, the differences in preparation techniques, and other different factors, which may lead to differences in the research results.

The behavioral observation and self-evaluation behavior scales of “exploring food waste behaviors in the preparation process” were developed and implemented for the current status. The differences between the results of the observation scale and the self-evaluation scale were compared. In addition, the behaviors that may cause students’ food waste were pointed out. Then, the direction of the teaching content was formulated, and the curriculum plan integrating the content of avoiding food waste into teaching was evaluated. Furthermore, the scales can be applied to kitchen staff handling food materials to understand the current situation of their food handling, which can be used as a driving tool for restaurants to reduce food waste.

This report, presented as the keynote paper at Surface Mount International, is the culmination of joint efforts to assess the use of lead in electronics assembly. The study, which will be presented in two parts, involved the collaboration of the following participants: B. R. Allenby and J. P. Ciccarelli, AT&T, Basking Ridge, New Jersey; I. Artaki, J. R. Fisher and D. Schoenthaler, AT&T Bell Laboratories, ERC, Princeton, New Jersey; T. A. Carroll, Hughes, El Segundo, California; D. W. Dahringer, Y. Degani, R. S. Freund, T. E. Graedel, A. M. Lyons and J. T. Plewes, AT&T Bell Laboratories, Murray Hill, New Jersey; C. Gherman and H. Solomon, GE Aerospace, Philadelphia, Pennsylvania; C. Melton, Motorola Inc., Schaumburg, Illinois; G. C. Munie, AT&T Bell Laboratories, Indian Hill, Naperville, Illinois; and N. Socolowski, Alpha Metals, Jersey City, New Jersey.

Prisons in Africa face unprecedented challenges during Coronavirus disease 2019 (COVID-19). In July 2020, the first prison system case of COVID-19 was notified in Zimbabwe. Subsequently, the Zimbabwe Prisons and Correctional Services released their COVID-19 operational plan. The purpose of the study was to assess preparedness, prevention and control of COVID-19 in selected prisons in Zimbabwe.

A multi-method situation assessment of COVID-19 preparedness was conducted across three Zimbabwean prisons. The World Health Organization checklist to evaluate preparedness, prevention and control of COVID-19 in prisons was administered to frontline health managers. Information garnered was further explored during site observation and in multi-stakeholder key informant interviews with policymakers, prison health directorate, frontline health-care professionals, officers in charge and non-governmental organizations (n = 26); focus group discussions with correctional officers (n = 18); and male/female prisoners (n = 36). Data was triangulated and analyzed using content thematic analysis.

Outdated infrastructure, severe congestion, interrupted water supply and inadequate hygiene and sanitation were conducive to ill-health and spread of disease. Health professionals had been well-trained regarding COVID-19 disease control measures. COVID-19 awareness among prisoners was generally adequate. There was no routine COVID-19 testing in place, beyond thermo scanning. Access to health care was good, but standards were hindered by inadequate medicines and personnel protective equipment supply. Isolation measures were compromised by accommodation capacity issues. Flow of prison entries constituted a transmission risk. Social distancing was impossible during meals and at night.

This unique situation assessment of Zimbabwean prisons’ preparedness and approach to tackling COVID-19 acknowledges state and prison efforts to protect prisoners and staff, despite infrastructural constraints and inadequate resourcing from government.

The commercial importance of services has been realised in recent times and the importance of research to understand service brands and their meaning for consumers is a growing priority. This study focuses on consumer based perceptions of brand associations of a service brand, attitudes toward and intention to use the branded service via qualitative and quantitative methods. The results indicate a number of key dimensions that are important for consumers of services such as core service, experience with brand, self‐image congruency, feelings, servicescape and interpersonal service, publicity, advertising, price and brand. However, in this study country of origin and word of mouth were not significant. Largely, the findings indicated that service brand associations influence brand attitude and attitude and associations influence intention to use a service brand.

Over the past 20 years the commercial importance of services has been realised, highlighting the importance of research to understand service brands and their meaning for consumers. However, to date, the branding models developed lack empirical testing, are derived from the perspective of brand practitioners rather than consumers, and pay little attention to the branding of services. This study seeks consumer‐based information via qualitative and quantitative methods regarding brand dimensions that hold meaning to consumers for branded services. The results indicate a number of key dimensions that are important to consumers for both goods and services, such as core product/service, experience with brand and image of user. Dimensions such as feelings and self‐image congruence were not found to be important, while word‐of‐mouth, servicescape, and employees held importance for branded services. The results also indicate significant relationships for brand dimension importance and brand associations, associations and attitudes, and attitudes and intentions. The results suggest important implications for brand managers, in addition to providing a platform on which future research can be built to further understand service branding.