Jaringan Wireless

Jaringan wifi memiliki lebih bayak kelemahan dibandingkan jaringan kabel, saat ini perkembangan teknologi wifi sangat significan sejalan dengan kebutuhan sistem informasi yang mobile, banyak penyedia jasa wireless seperti Hotspot komersil, ISP, Warnet, kampus-kampus maupun perkantoran sudah mulai memamfaatkan wifi pada jaringan masing-masing, tetapi sangat sedikit yang memperhatikan keamanan komunikasi data pada jaringan wireless tersebut.

kelamahan jaringan wireless pada umumnya terbagi atas 2 yaitu kelemahan pada konfigurasi dan kelemahan pada jenis enkripsi yang digunakan.Salah satu contoh penyebab kelemahan pada konfigursi karena saat ini untuk membangun sebuah jaringan wireless cukup mudah.

Beberapa kegiatan untuk mengamankan jaringan wireless antara lain :

1. Menyembunyikan SSID
2. Keamanan wireless hanya dengan kunci WEP
3. Keamanan wireless dengan kunci WPA-PSK
4. Captive Portal

Electrical & Fire Safety

Fire and Burn Prevention

• Fires and burnsare the second leading cause of household injuries.  Each year nearly4,000 people in the U.S. die in home fires.  Thousands of others are injuredas a result of fires or accidental burns.  Most of these deaths involvechildren and elderly adults.  Kitchen accidents, space heaters, chimneyfires, faulty electrical wiring, and cigarettes are common causes.  Checkyour home for fire hazards.  Install smoke detectors on every floor.

Tips On Food Handling

• Avoid cross contamination.  Wash your hands every time beforecoming into contact with food.  Wash hands/utensils after handling rawmeat, fish, or poultry.  

• Wash your hands often.  Use soap and water to wash, and papertowels or clean cloth towels to dry your hands.  Research has proven thatfrequent hand washing is the most effective way to prevent food-borneillnesses.

• Keep perishable foods refrigerated or frozen until they areused.  Thaw frozen items in the refrigerator, under cold running water, ora microwave (as part of the continuing cooking process).  Marinate food inthe refrigerator.

House Keeping

Many harmful germs can survive for several hours on kitchensurfaces.  Reduce your risk of illness by keeping cutting boards,counter tops, utensils, dishcloths, and towels clean.  Don’t use sponges inthe kitchen.  They tend to collect small food particles and are difficultto clean.

Use a weak chlorine bleach solution (2 teaspoons of bleach per quartof water) as a kitchen sanitizer.  You may want to keep a supply of thissolution in a spray bottle near the sink.