Home

Results 1 - 10 of 398,142 for Handling facilities. Search took 3.279 seconds.  
Sort by date/Sort by relevance
Corresponding to the classification system for pathogens or to the specific-purpose lists, facilities in which dangerous microorganisms or toxins are handled, are classified according to the relevant security/safety standards . 5. The handling of dangerous pathogens and toxins requires licensing or registration of the personnel and/or of the facility where work is carried out with dangerous materials. (...) As already mentioned, authorization to handle dangerous microorganisms and toxins might be granted in the form of licences either to personnel or to facilities.
Language:English
Score: 1258069.1 - https://www.un.org/disarmament...s/2017/04/BWC_MSP2003_WP.3.pdf
Data Source: un
Possible settings for quarantine include hotels, dormitories, other facilities catering to groups, or the contact’s home. (...) Ensure the quarantine facility has a designated referral centre and clear process for any symptomatic person. (...) The following actions are important: • Establish sustainable IPC infrastructure (for example, by designing appropriate facilities). • Ensure all persons quarantined in facilities have single rooms with ensuite facilities.
Language:English
Score: 1234662.7 - https://www.icao.int/safety/CA...-IHR_Quarantine-2020.3-eng.pdf
Data Source: un
Storage facility is IT equipped with (Warehouse Management System-WMS) B. (...) Capacity to promptly handle picking process accurately and count recheck in the dispatch area before handling out for an effective physical count process. (...) Dry Storage in secure warehouse facility B. Chilled & Frozen Storage in secure warehouse facility C.
Language:English
Score: 1232505.5 - https://www.unhcr.org/lb/wp-co...Annex-A-Terms-Of-Reference.pdf
Data Source: un
Information on the amount of chemical substance handled and a facility where handling chemical substance, etc. in each place of business; or 5. (...) List of chemical substances requiring preparation for accidents, and their hazards information; 2. List of facilities where handle chemical substances requiring preparation for accidents, prevention facilities, and the status of prevention equipment, etc. - Article58 (Penal Provisions) A person who falls under any of the following subparagraphs shall be imprisoned for not more than five years or fined not more than 100 million won: 7. (...) A person who completes installation of a facility handling hazardous chemical substances, installs or operates a facility handling hazardous chemical substance in (a) case(s) falling under Article 24(4-1) shall go through a safety diagnosis on the facility pursuant to Article24(4), within 20 days from the issuing date of results of inspection conducted under Article24(2) and (3). 5.
Language:English
Score: 1229953.9 - https://www.ohchr.org/sites/de...ormation/RepublicOfKorea2.docx
Data Source: un
Cargo Module - Within Cargo facility - Origin - Destination - Transit You may be trying to access this site from a secured browser on the server. (...) Conflict Zones Risk Information ICAO / COVID19 / CART / Cargo Module - Within Cargo facility - Origin - Destination - Transit CART Home Currently selected Phase III - CART High Level Cover Document Introduction - General Context Recommendations Strategic Drivers and Outcomes for CART Phase III Way Forward Phase II - CART High Level Cover Document Setting the Scene Recommendations New and Updated Guidance Way Forward Phase I - CART Report Executive Summary Recommendations Context and Key Principles Flightplan for Recovery Building Resistance The Way Forward CART Take off Guidance-4th edition Home Public Health Mitigation Measures Public Health Corridor (PHC) Implementation Airport Guidelines Module Aircraft Guidelines Module Crew Guidelines Module Cargo Guidelines Module Documents and Forms Webinar Series Cargo Module - Within Cargo facility - Origin - Destination - Transit   Resume ​ Page Content Protect Cargo facility (warehouse) staff during business operations such as build-up, breakdown, repositioning and documentation handling. (...) Regular cleaning and disinfection of surfaces (e.g. handles, mobile devices, kiosks) should be established.
Language:English
Score: 1217211.8 - https://www.icao.int/covid/car...---Destination---Transit-.aspx
Data Source: un
They should be made of smooth, non-absorbent and non-toxic materials, and inert to fish, shellfish and their products, detergents and disinfectants under normal operating conditions. Adequate facilities should be provided for the handling and washing of products and should have an adequate supply of cold potable water for that purpose. Suitable and adequate facilities should be provided for storage and/or production of ice. (...) Adequate hand washing and toilet facilities, isolated from handling area, should be available.
Language:English
Score: 1209954.5 - https://www.fao.org/flw-in-fis...ies/regulatory-environment/en/
Data Source: un
They should be made of smooth, non-absorbent and non-toxic materials, and inert to fish, shellfish and their products, detergents and disinfectants under normal operating conditions. Adequate facilities should be provided for the handling and washing of products and should have an adequate supply of cold potable water for that purpose. Suitable and adequate facilities should be provided for storage and/or production of ice. (...) Adequate hand washing and toilet facilities, isolated from handling area, should be available.
Language:English
Score: 1209954.5 - https://www.fao.org/flw-in-fis...ies/regulatory-environment/ar/
Data Source: un
Skills & Knowledge | فقدان الأغذية وهدرها في سلاسل القيمة السمكية | منظمة الأغذية والزراعة للأمم المتحدة FAO.org العربية english فقدان الأغذية وهدرها في سلاسل القيمة السمكية نظرة عامة سلسلة القيمة سيناريوهات الفقد والهدر حلول حلول مصادر انضم إلينا المصايد الطبيعية تربية الأحياء المائية المعالجة والتخزين تجارة الجملة Landing Sites in Small-Scale Fisheries Urban Wholesale النقل التجزئة الاستهلاك Skills and Knowledge for Urban Wholesale Key skills and knowledge required by those managing a wholesale market in order to prevent and reduce food loss and waste (FLW) include:  food safety  maintaining fish quality  legal requirements and legislation  health and safety   environmental protection   management and legal responsibilities of management  business planning and financial management  standards and control procedures  training  facilities and equipment  hygiene and sanitation  waste storage and disposal   fish grading and weighing   fish handling storage and dispatch   ice production, storage and handling  fish transport  protection of product from contamination  hygienic handling and use of facilities   cleaning and disinfection  personal hygiene   pest control  temperature control and monitoring  monitoring of product quality and safety  maintenance of facilities and equipment  size grading  The management of a facility is responsible for raising awareness among users such as fishers and traders, of their responsibilities and standards that need to be met.  (...) Key Publications     Fish Handling, Quality and Processing and Training and Community Trainers Manual This document includes information related to food law implementation.                                                                                                                                                                                                                              
Language:English
Score: 1203271.3 - https://www.fao.org/flw-in-fis...wholesale/skills-knowledge/ar/
Data Source: un
Skills & Knowledge | Food Loss and Waste in Fish Value Chains | Food and Agriculture Organization of the United Nations FAO.org english Food Loss and Waste in Fish Value Chains Overview Value Chain Loss and Waste Scenarios Solutions Projects Resources Join Us Capture Fisheries Aquaculture Processing & Storage Wholesale Landing Sites in Small-Scale Fisheries Urban Wholesale Transport Retail Consumption Skills and Knowledge for Urban Wholesale Key skills and knowledge required by those managing a wholesale market in order to prevent and reduce food loss and waste (FLW) include:  food safety  maintaining fish quality  legal requirements and legislation  health and safety   environmental protection   management and legal responsibilities of management  business planning and financial management  standards and control procedures  training  facilities and equipment  hygiene and sanitation  waste storage and disposal   fish grading and weighing   fish handling storage and dispatch   ice production, storage and handling  fish transport  protection of product from contamination  hygienic handling and use of facilities   cleaning and disinfection  personal hygiene   pest control  temperature control and monitoring  monitoring of product quality and safety  maintenance of facilities and equipment  size grading  The management of a facility is responsible for raising awareness among users such as fishers and traders, of their responsibilities and standards that need to be met.  (...) Key Publications     Fish Handling, Quality and Processing and Training and Community Trainers Manual This document includes information related to food law implementation.                                                                                                                                                                                                                              
Language:English
Score: 1203271.3 - https://www.fao.org/flw-in-fis...wholesale/skills-knowledge/en/
Data Source: un
They should be made of smooth, non-absorbent and non-toxic materials, and inert to fish, shellfish and their products, detergents and disinfectants under normal operating conditions. Adequate facilities should be provided for the handling and washing of products and should have an adequate supply of cold potable water for that purpose. Suitable and adequate facilities should be provided for storage and/or production of ice. (...) Adequate hand washing and toilet facilities, isolated from handling area, should be available.
Language:English
Score: 1200738.5 - https://www.fao.org/flw-in-fis...ies/regulatory-environment/ru/
Data Source: un