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Cold chain is a set of rules and procedures that ensure the systematic coordination of activities for ensuring temperature-control of goods while in storage and transit. The objective of a cold chain is to preserve the integrity and quality of goods such as pharmaceutical products or perishable good from production to consumption.
Trichinella. v. t. e. Hazard analysis and critical control points, or HACCP ( / ˈhæsʌp / [1] ), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner ...
The International Electrotechnical Commission publishes the 60079 series of standards which defines a system for classification of locations, as well as categorizing and testing of equipment designed for use in hazardous locations, known as "Ex equipment". IEC 60079-10-1 covers classification of explosive gas atmospheres, and IEC 60079-10-2 ...
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...
Avoid out of air emergencies underwater. Use of a redundant emergency breathing gas supply [5] Provide appropriate buoyancy. Avoid or prevent accidents resulting in unconsciousness. Use of a full face mask or diving helmet to protect the airway. [6] Use of surface-supplied diving equipment with voice communications.
The Liquor Control (Supply and Consumption) Act 2015 is a statute of the Parliament of Singapore that regulates the supply and consumption of liquor at public places, and to make consequential and related amendments to certain other written laws. The law is designed specifically to deter recurrences of the 2013 Little India riot that took place ...
Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 hours; Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs; 155 °F (68 °C) for 15 seconds. Ground meats (such as beef or pork)
Divisions. Class 3: Flammable Liquids. A flammable liquid is a liquid having a flash point of not more than 60 °C (140 °F), or any material in a liquid phase with a flash point at or above 37.8 °C (100 °F) that is intentionally heated and offered for transportation or transported at or above its flash point in a bulk packaging.