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Effective control measures to minimize cost overrun during construction phase of high-rise residential building projects in Chongqing, China

Wang Yue, Ghazali Farid Ezanee Mohamed

Archives of Civil Engineering

2023

Vol. 69, nr 3

79--94

Cost overrun during construction is one of the most common problems occur in construction projects around the world, which also includes the area of Chongqing in China. At present, there are few studies related to cost overruns at the construction stage of high-rise residential building projects (HRBPs) in Chongqing. The purpose of this study is to develop effective control measures from the contractor’s perspective to help projects to minimize cost overruns during the construction phase of HRBPs in Chongqing. Firstly, through the literature review and semi-structured interviews, 65 cost overrun-related risk factors in construction projects were identified. All the risk factors have been prioritized through the analytic hierarchy process (AHP) based on their importance to project success. Out of the 65 factors identified, 12 were classified as the critical ones that have a great potential to instigate a cost overrun during construction to take place in the real project. There were four risk factors that have the greatest impact on cost overruns, and their weights were 0.04 or above, including low bid, force majeure, undetailed/inaccurate geological survey data, and increased loan interest rates. Finally, control measures were developed for these four critical cost overrun risk factors (CCORFs). The measures developed provided a guideline to control the risk of cost overruns and clear control key points to help contractors minimize cost overruns on construction projects.

Bezpieczeństwo produktów mlecznych

Tarczyńska S. A.

Przemysł Spożywczy

2012

T. 66, nr 10

20-23

W artykule przedstawiono zagadnienia związane z nadzorowaniem zagrożeń mikrobiologicznych, chemicznych i fizycznych w przemyśle mleczarskim. Zwrócono uwagę na kluczowe znaczenie realizacji programów Dobrych Praktyk Higienicznych i Produkcyjnych w zapewnianiu bezpieczeństwa żywności i powodzeniu w funkcjonowaniu systemu HACCP. Wskazano najczęściej stosowane środki nadzoru nad zagrożeniami występującymi w produkcji artykułów mlecznych (m.in. pomiar temperatury, czasu, pH, detekcja metali) oraz ich znaczenie dla panowania nad zidentyfikowanymi zagrożeniami. Wskazano różnicę pomiędzy środkami nadzoru a kryteriami służącymi do weryfikacji i potwierdzenia skuteczności prowadzonych działań. Przytoczono wymagania podstawowych aktów prawnych regulujących kwestie bezpieczeństwa żywności oraz szczegółowe wymagania obowiązujące podczas pozyskiwania i przetwórstwa mleka krowiego.

The article presents the issues connected with the control of microbiological, chemical and physical hazards in the dairy industry. The attention is paid to the crucial importance of the implementation of prerequisite programs (Good Hygiene Practices and Good Production Practices) during food safety assurance and the success of the operation of the HACCP system. There were indicated the most frequently used control measures occurring in the production of the dairy products (such as temperature, time, pH, metal detection) and their importance for the control of the identified hazards. The difference between the control measures and the criteria for the verification and confirmation of the effectiveness of actions is indicated. There were quoted the basic requirements of food safety legislation and the detailed provisions obligatory during the acquisition and processing of cow milk.