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Manufacture industrial products for general physical education, tourism and sports. Equipment operat

Manufacture industrial products for general physical education, tourism and sports. Equipment operat

Thousands of Mykolaiv citizens protect and increase our city reputation due to the work and production of our enterprises, the quality of teaching, prominent intellectual, scientific and technical achievements, the talent of agriculturalists and businessmen. The names of enterprises, pride of Ukrainian industry, are known to a lot of businessmen and governments all over the world. We are sure, the part of their success at the business meetings at capital and international levels is provided with the worthy reputation of our city — the Southern industrial center of Ukraine. Entrepreneurship is actively developed in the city. Our native land gives the world a lot of famous persons.

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VIDEO ON THE TOPIC: 12 instant PE curriculum activities - Great for sport games at elementary

Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. International food trade, and foreign travel, are increasing, bringing important social and economic benefits.

But this also makes the spread of illness around the world easier. Eating habits too, have undergone major change in many countries over the last two decades and new food production, preparation and distribution techniques have developed to reflect this.

Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage. Everyone, including farmers and growers, manufacturers and processors, food handlers and consumers, has a responsibility to assure that food is safe and suitable for consumption.

These General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage.

The controls described in this General Principles document are internationally recognized as essential to ensure the safety and suitability of food for consumption. The General Principles are commended to Governments, industry including individual primary producers, manufacturers, processors, food service operators and retailers and consumers alike.

The document provides a base-line structure for other, more specific, codes applicable to particular sectors. Consumers should recognize their role by following relevant instructions and applying appropriate food hygiene measures. Section III covers primary production and associated procedures.

Although hygiene practices may differ considerably for the various food commodities and specific codes should be applied where appropriate, some general guidance is given in this section. Sections IV to X set down the general hygiene principles which apply throughout the food chain to the point of sale. Section IX also covers consumer information, recognizing the important role played by consumers in maintaining the safety and suitability of food. There will inevitably be situations where some of the specific requirements contained in this document are not applicable.

In practice, this means that, although the requirement is generally appropriate and reasonable, there will nevertheless be some situations where it is neither necessary nor appropriate on the grounds of food safety and suitability. In deciding whether a requirement is necessary or appropriate, an assessment of the risk should be made, preferably within the framework of the HACCP approach. This approach allows the requirements in this document to be flexibly and sensibly applied with a proper regard for the overall objectives of producing food which is safe and suitable for consumption.

In so doing it takes into account the wide diversity of activities and varying degrees of risk involved in producing food. Additional guidance is available in specific food codes. Contaminant - any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability.

Contamination - the introduction or occurrence of a contaminant in food or food environment. Establishment - any building or area in which food is handled and the surroundings under the control of the same management.

Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Hazard - a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. HACCP - a system which identifies, evaluates, and controls hazards which are significant for food safety. Food suitability - assurance that food is acceptable for human consumption according to its intended use.

Primary production - those steps in the food chain up to and including, for example, harvesting, slaughter, milking, fishing.

Where necessary, this will include: avoiding the use of areas where the environment poses a threat to the safety of food; controlling contaminants, pests and diseases of animals and plants in such a way as not to pose a threat to food safety; adopting practices and measures to ensure food is produced under appropriately hygienic conditions. Rationale: To reduce the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain.

In particular, primary food production should not be carried on in areas where the presence of potentially harmful substances would lead to an unacceptable level of such substances in food. In particular, this includes identifying any specific points in such activities where a high probability of contamination may exist and taking specific measures to minimize that probability.

Producers should as far as practicable implement measures to: control contamination from air, soil, water, feedstuffs, fertilizers including natural fertilizers , pesticides, veterinary drugs or any other agent used in primary production; control plant and animal health so that it does not pose a threat to human health through food consumption, or adversely affect the suitability of the product; and protect food sources from faecal and other contamination.

In particular, care should be taken to manage wastes, and store harmful substances appropriately. On-farm programmes which achieve specific food safety goals are becoming an important part of primary production and should be encouraged. Rationale: Attention to good hygienic design and construction, appropriate location, and the provision of adequate facilities, is necessary to enable hazards to be effectively controlled. Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability.

In particular, establishments should normally be located away from: environmentally polluted areas and industrial activities which pose a serious threat of contaminating food; areas subject to flooding unless sufficient safeguards are provided; areas prone to infestations of pests; areas where wastes, either solid or liquid, cannot be removed effectively. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food: the surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use; walls and partitions should have a smooth surface up to a height appropriate to the operation; floors should be constructed to allow adequate drainage and cleaning; ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles; windows should be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens.

Where necessary, windows should be fixed; doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, disinfect; working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfect. They should be made of smooth, non-absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions. Such premises and structures should be sited, designed and constructed to avoid, as far as reasonably practicable, contaminating food and harbouring pests.

In applying these specific conditions and requirements, any food hygiene hazards associated with such facilities should be adequately controlled to ensure the safety and suitability of food. Equipment and containers should be made of materials with no toxic effect in intended use.

Where necessary, equipment should be durable and movable or capable of being disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for example, to facilitate inspection for pests. Such equipment should also be designed to allow temperatures to be monitored and controlled. Where necessary, such equipment should have effective means of controlling and monitoring humidity, air-flow and any other characteristic likely to have a detrimental effect on the safety or suitability of food.

These requirements are intended to ensure that: harmful or undesirable micro-organisms or their toxins are eliminated or reduced to safe levels or their survival and growth are effectively controlled; where appropriate, critical limits established in HACCP-based plans can be monitored; and temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained.

Containers used to hold dangerous substances should be identified and, where appropriate, be lockable to prevent malicious or accidental contamination of food. Potable water should be as specified in the latest edition of WHO Guidelines for Drinking Water Quality, or water of a higher standard. Non-potable water for use in, for example, fire control, steam production, refrigeration and other similar purposes where it would not contaminate food , shall have a separate system. Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water systems.

They should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided. Such facilities should have an adequate supply of hot and cold potable water where appropriate. Where appropriate, facilities should include: adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold or suitably temperature controlled water; lavatories of appropriate hygienic design; and adequate changing facilities for personnel.

Such facilities should be suitably located and designated. Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained and cleaned. Where necessary, lighting should not be such that the resulting colour is misleading.

The intensity should be adequate to the nature of the operation. Lighting fixtures should, where appropriate, be protected to ensure that food is not contaminated by breakages. Where appropriate, food storage facilities should be designed and constructed to: permit adequate maintenance and cleaning; avoid pest access and harbourage; enable food to be effectively protected from contamination during storage; and where necessary, provide an environment which minimizes the deterioration of food e.

The type of storage facilities required will depend on the nature of the food. Where necessary, separate, secure storage facilities for cleaning materials and hazardous substances should be provided. Rationale: To reduce the risk of unsafe food by taking preventive measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards.

They should: identify any steps in their operations which are critical to the safety of food; implement effective control procedures at those steps; monitor control procedures to ensure their continuing effectiveness; and review control procedures periodically, and whenever the operations change.

These systems should be applied throughout the food chain to control food hygiene throughout the shelf-life of the product through proper product and process design.

Control procedures may be simple, such as checking stock rotation calibrating equipment, or correctly loading refrigerated display units. In some cases a system based on expert advice, and involving documentation, may be appropriate. Such controls include time and temperature of cooking, cooling, processing and storage.

Systems should be in place to ensure that temperature is controlled effectively where it is critical to the safety and suitability of food. Temperature control systems should take into account: the nature of the food, e. Such systems should also specify tolerable limits for time and temperature variations. Temperature recording devices should be checked at regular intervals and tested for accuracy.

Where microbiological, chemical or physical specifications are used in any food control system, such specifications should be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits. Raw, unprocessed food should be effectively separated, either physically or by time, from ready-to-eat foods, with effective intermediate cleaning and where appropriate disinfection.

Access to processing areas may need to be restricted or controlled. Where risks are particularly high, access to processing areas should be only via a changing facility. Personnel may need to be required to put on clean protective clothing including footwear and wash their hands before entering.

Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and where necessary disinfected after raw food, particularly meat and poultry, has been handled or processed. In manufacturing and processing, suitable detection or screening devices should be used where necessary. Where appropriate, specifications for raw materials should be identified and applied. Raw materials or ingredients should, where appropriate, be inspected and sorted before processing.

Where necessary, laboratory tests should be made to establish fitness for use. Only sound, suitable raw materials or ingredients should be used. Stocks of raw materials and ingredients should be subject to effective stock rotation. Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the specified conditions of storage and use.

Where appropriate, reusable packaging should be suitably durable, easy to clean and, where necessary, disinfect. Water recirculated for reuse should be treated and maintained in such a condition that no risk to the safety and suitability of food results from its use.

The treatment process should be effectively monitored. Recirculated water which has received no further treatment and water recovered from processing of food by evaporation or drying may be used, provided its use does not constitute a risk to the safety and suitability of food. Ice and steam should be produced, handled and stored to protect them from contamination. Steam used in direct contact with food or food contact surfaces should not constitute a threat to the safety and suitability of food.

Managers and supervisors should have enough knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place. Documentation can enhance the credibility and effectiveness of the food safety control system.

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Sports and the Environment: Ways towards achieving the sustainable development of sport

Bulletin of the Atomic Scientists. The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world. International Geophysical Year, , Antarctic regions.

Chapter 5. Recreation

Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. International food trade, and foreign travel, are increasing, bringing important social and economic benefits.

Defining recreation as it pertains to tourism, however, is more challenging.

Today, in many countries Sport and the Environment is understood as a highly important subject. Scientists deal with this issue as well as authorities, sports associations and conservation groups. Above all, since the World Conference in Rio de Janeiro questions of lifestyle are on the agenda for the environmental debate. Sport represents a significant part of our different lifestyles and thus automatically becomes a subject of discussion. Many sports associations have built up professional and voluntary structures and include environmental issues in their public relations. Subsequently to this conference a working group Sport and the Environment was established by the IOC. It is to be welcomed that the International Pierre de Coubertin Committee has decided to make Sport and the Environment a central topic on the agenda for the 4 th School Forum at Genova-Arenzano This paper is essentially practically oriented.

Funding Opportunities

Canadian Construction Products. Dufferin Construction Company is a full service contractor and industry leader, with the people, expertise and financial strength to execute and deliver both large and small projects successfully. Prices paid for goods used in residential construction decreased by 1.

Medical Equipment Distributor In Jordan. GST Corporation Ltd. Agito Medical is a danish company that sells all knind of used medical equipment, such as ventilators, clinical analysers, x-ray systems, MRI scanners, surgical tables ETC.

Accommodation and Hospitality Managers not covered elsewhere. Accountants General. Accounting Clerks. Accounts Clerks. Actors, Dancers and Other Entertainers. Actuaries, Mathematicians and Statisticians. Administration Managers. Admissions Clerks. Advertising and Marketing Professionals.

UNESCO The constitution of the United Nations Educational, Scientific and Cultural the International Standard Industrial Classification (ISIC) for cultural production activities, the Central Product Classification (CPC) for cultural goods and services, the Related domains Sports and Recreation and Tourism are not always.

2018 Standard Occupational Classification System

Everything you need to know about the classification of products. Goods or products are classified as either consumer goods or industrial goods. Consumer goods are produced for the personal use of the ultimate consumer, while industrial goods are produced for industrial purposes. There are many goods, such as typewriters and stationery can be classified as both industrial and consumer goods. Marketers have traditionally classified products on the basis of three characteristics — durability, tangibility and use. Some of the types of consumer goods are:- 1. Convenience Goods 2.

Tourism and Recreation: Home

The following grants and funding opportunities are currently accepting applicants. These grants are not offered through America's Promise Alliance, but they each relate to our Five Promises. If you have questions about these opportunities, please follow the links provided in each item. Do you know a young person who is fired up and ready to make a difference in their community by tackling issues like creating safe spaces, helping homeless teams, or improving education? Deadline March 31, Kinder Morgan Foundation Education Grants. Eligible programs must benefit K youth in communities where Kinder Morgan operates. Deadline: the 10th of every month. The Obama Foundation recently announced that it will launch a competition for community-based organizations who want to reduce youth violence and increase the kind of mentoring that can change lives for young men of color.

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Sport and leisure are important part of life, school education, economy and World globalization. The number of sport and leisure programs has risen over the past decades.

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Implementing Rules and Regulations. Rule I.

When completing form T, Statement of Business or Professional Activities , form T, Statement of Fishing Activities , or form T, Statement of Farming Activities , you have to enter an industry code that corresponds to your main business activity. If your business has more than one activity, use the code that most closely describes your main business activity.

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