Abstract: An early warning method for safety production risk of tailings pond based on risk ranking is provided. The early warning method includes: monitoring and collecting internal basic data of a tailings pond in real-time, and performing a basic monitoring and a basic early warning; collecting geographical location data, meteorological data, and historical geological disaster data of an area where the tailings pond is located; performing risk ranking on a safety production risk of the tailings pond, thereby obtaining a risk level of the tailings pond; and collecting case data of global tailings pond accidents and hazard degree data thereof, acquiring accident solution strategies for the global tailings pond accidents, performing management and monitoring on the tailings pond, setting parameters in a process of the basic monitoring, and performing a ranked early warning on the safety production risk of the tailings pond based on the risk level.

Abstract: An early warning method for safety production risk of tailings pond based on risk ranking is provided. The early warning method includes: monitoring and collecting internal basic data of a tailings pond in real-time, and performing a basic monitoring and a basic early warning; collecting geographical location data, meteorological data, and historical geological disaster data of an area where the tailings pond is located; performing risk ranking on a safety production risk of the tailings pond, thereby obtaining a risk level of the tailings pond; and collecting case data of global tailings pond accidents and hazard degree data thereof, acquiring accident solution strategies for the global tailings pond accidents, performing management and monitoring on the tailings pond, setting parameters in a process of the basic monitoring, and performing a ranked early warning on the safety production risk of the tailings pond based on the risk level.

Abstract: The present disclosure provides a preservation method for room temperature logistics of fresh meat, e.g., pork, including the following steps: cutting a slaughtered pig into pieces while the pork is hot, and cooling to 0° C. to 4° C.; cooling again to ?4° C. to ?2° C. so that the meat pieces reach a chilled/slightly-frozen state; sub-packaging the chilled/slightly-frozen meat pieces; putting sub-packaging boxes with fresh meat pieces into an insulation foam box together with ice bags for packaging; and using a room temperature logistics vehicle for transportation and distribution, where, when in an ambient temperature is at least 24° C. (e.g., summer), transportation and distribution time is ?36 h; and when the ambient temperature is less than 24° C. (e.g., spring, autumn, and winter), the transportation and distribution time is ?72 h.