Home' Trinidad and Tobago Guardian : September 19th 2015 Contents A28
body & soul
Guardian www.guardian.co.tt Saturday, September 19, 2015
THE MAIN RESPONSIBILITIES WILL INCLUDE
o Maintains close client contact and fully understands clients' technical requirements.
o Participates in equipment design reviews and ensures attributes are in concert with client operational requirements.
o Is responsible for tracking changes to original designs and Management of Change.
o Performs and interprets engineering programs in accordance with well conditions and client requirements.
o Ensures Quality Control Program is in place and maintained throughout the job preparation/execution process.
o Participates in CWOP (Complete Well on Paper) or similar to ensure practicality and handling feasibility of equipment.
o Designs and plans completion to ensure compatibility, reliability and safe and efficient installation.
o Assists Clients in troubleshooting associated with the services & equipment provided.
o Takes the role of a mentor for Junior Engineers.
o Checks and ensures the quality of data.
o Attends pre-job meetings with Clients to ensure objectives are fully understood and detailed procedures are in place.
o Attends post job meetings with client and reviews job performance and ensures lessons learned are recorded and
appropriate action items are assigned and followed through.
o Bachelor of Engineering, related science or equivalent company experience.
o At least 5 years' experience in installations and troubleshooting in Reservoir Monitoring and Control, and Upper
completion installations and completion accessories including safety valves, isolation valves, control lines and
o Standalone competency mandatory for installation and troubleshooting for sub-surface safety valves, isolation
valves, dual strings, tubing/wireline retrievable systems, non-intervention and mechanical packers, control lines,
downhole gauges, fiber optic cables, de-completion operations, Data Delivery/ Commissioning, intervention- post
installation, single Gauge/ Fiber/ Flow Control , Multiple - Gauge/ Flow control, Intelligent Completions in land and
deep offshore environment including floater facilities.
o Fluency in English language with good verbal and written communication skills.
If you are seeking personal and professional development in a challenging dynamic environment
please send your resume to:
UMAN RESOURCES DEPARTMENT
P.O. BOX 25, SAN FERNANDO.
Applicants are also required to submit a copy of the application to:
CHIEF MANPOWER OFFICER,
Ministry of Labour & Small and Micro Enterprise Development,
50-54 Duke Street
Port of Spain
PLEASE NOTE THAT THE DEADLINE FOR APPLICATIONS IS SEPTEMBER 27TH, 2015. 0914032
Our Company is recruiting for a dynamic individual to accept the role of Completions Engineer to
operate out of our San Fernando office. The Completions Engineer is focused on designing the opti-
mal completion. Has a comprehensive understanding of the customer's technical requirements from
a reservoir and configuration perspective. Contributes to the tendering process. Ensures engineering
and manufacturing are provided with the correct data so that the final installed product meets clients'
and company's standards/expectations.
A new report is sounding the alarm about the use
of antibiotics in the meat and poultry supply chains
of the 25 largest US fast food and "fast casual" restau-
Most top US restaurant chains have no publicly
available policy to limit regular use of antibiotics in
their meat and poultry supply chains, according to
the Chain Reaction report by Friends of the Earth,
the Natural Resources Defense Council and four other
consumer interest, public health and environmental
organisations. "When livestock producers administer
antibiotics routinely to their flocks and herds, bacteria
can develop resistance, thrive and even spread to our
communities, contributing to the larger problem of
antibiotic resistance," the authors wrote in the report.
"The worsening epidemic of resistance means that
antibiotics may not work when we need them most."
The US Centers for Disease Control and Prevention
and the World Health Organization have repeatedly
warned about the not-far-off public health threat of
antibiotic resistance. The CDC estimates at least two
million Americans contract antibiotic-resistant infec-
tions every year, and that 23,000 die as a result.
Each restaurant was graded on its antibiotics use
policies, including the strength of the policy and
whether it applies to all types of meat; its implemen-
tation of policies, including the estimated availability
of meat produced without routine antibiotics; and
transparency about its policies, including third-party
audits, whether its policy was listed online and whether
it responded to the survey. The authors reached out
to restaurants in person, via email or via traditional
mail. The total number of possible points was based
on the restaurant s menu offerings.
Chipotle and Panera Bread fared best, with both
receiving As. Those restaurants are the only two that
report serving most of their meat from animals raised
without regular use of antibiotics, the report said.
"While many people are just starting to pay attention
to the issue, we have known for a long time that it
is the right thing to do, and we are pleased to see
others taking even small steps to curb antibiotic use
in livestock," Chipotle said in response to the report.
Panera Bread responded, "More than a decade ago,
we started serving chicken raised without antibiotics---
ahead of the industry." Chick-fil-A received a grade
of B. Dunkin Donuts and McDonald s received Cs.
Subway, Wendy s, Burger King, Denny s, Domino s
and Starbucks all received Fs, but got at least one
point. Other restaurants that received Fs earned zero
out of 36 possible points: Olive Garden, Papa John s,
Taco Bell, Pizza Hut, KFC, Applebee s, Sonic, Chili s,
Jack in the Box, Arby s, Dairy Queen, IHOP, Outback
and Little Caesars. One of the chains scoring a zero,
Papa John s, said it is spending US$100 million a year
to eliminate artificial ingredients and other additives
and that "by the first half of 2016, we will offer antibi-
otic-free chicken on our pizza."
The report s authors said they also asked restaurants
about use of hormones in meat and poultry supply
chains out of concern that meat producers might
increase use of those growth-promoting drugs as they
phased out antibiotics. Hormones did not factor into
the restaurants grades, but the authors said the use
of hormones raise animal welfare concerns and possible
human health risks. "A good rule of thumb is to avoid
eating foods that contain ingredients you can t pro-
nounce," says Dr Sanjay Gupta, CNN s chief medical
correspondent. The report lists recommendations
ranging from diners to restaurants, government officials
and farmers. Restaurants, the report said, should "use
their considerable purchasing power to make meat
and poultry produced without the routine use of
antibiotics more readily available to consumers."
The Food and Drug Administration should mandate
greater transparency on antibiotic use among livestock
producers, the report said, and "policies that prohibit
use of medically important antibiotics for both growth
Subway, KFC get grade
F for antibiotics in meat
YOUR DAILY HEALTH
News and advice
promotion and disease prevention." The report urges
consumers to ask about meat sources in restaurants
and on social media. "As more consumers demand
better meat options, they will become more widely
available," the authors wrote. "Remember: it s your
money, your health and your future." (CNN)
A recent report says restaurants should "use their considerable purchasing
power to make meat and poultry produced without the routine use of antibiotics
more readily available to consumers." Eating meats raised with lots of antibiotics
may lead to antibiotic resistance in people. CNN
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