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
