The Government of Vanuatu would like to place on record its sincere appreciation to the Governments of Australia, the European Union, New Zealand, and the United States for their concrete technical assistance and policy advice, since 2008, which is the period when Vanuatu has worked actively with the Secretariat to update the 2001 Draft Accession Package. (...) The package was circulated to WTO Members on 3 November 2010. (...) Vanuatu accepts and endorses this package: it is as good a package that any government can offer; whether LDC, or not.
Language:English
Score: 921735.5
-
https://www.wto.org/english/ne..._e/news11_e/molisa_may11_e.doc
Data Source: un
Most of the materials are new with improving functions through lamination, coating or incorporating active materials. Key issues to consider with fresh fish packaging used at retail level are:
Gas barrier – for example, modified atmosphere packaging (MAP) requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2).
(...) N2 is mainly used as a filler gas to replace O2.
Vacuum Packaging
Air is removed under vacuum and the package is then sealed. (...) The products must be refrigerated/chilled.
Active Packaging
The addition of active ingredients that absorb or release compound in the gas surrounding the fish.
Language:English
Score: 921506.9
-
https://www.fao.org/flw-in-fis...ail/appropriate-technology/ar/
Data Source: un
Most of the materials are new with improving functions through lamination, coating or incorporating active materials. Key issues to consider with fresh fish packaging used at retail level are:
Gas barrier – for example, modified atmosphere packaging (MAP) requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2).
(...) N2 is mainly used as a filler gas to replace O2.
Vacuum Packaging
Air is removed under vacuum and the package is then sealed. (...) The products must be refrigerated/chilled.
Active Packaging
The addition of active ingredients that absorb or release compound in the gas surrounding the fish.
Language:English
Score: 921506.9
-
https://www.fao.org/flw-in-fis...ail/appropriate-technology/ru/
Data Source: un
Most of the materials are new with improving functions through lamination, coating or incorporating active materials. Key issues to consider with fresh fish packaging used at retail level are:
Gas barrier – for example, modified atmosphere packaging (MAP) requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2).
(...) N2 is mainly used as a filler gas to replace O2.
Vacuum Packaging
Air is removed under vacuum and the package is then sealed. (...) The products must be refrigerated/chilled.
Active Packaging
The addition of active ingredients that absorb or release compound in the gas surrounding the fish.
Language:English
Score: 921506.9
-
https://www.fao.org/flw-in-fis...ail/appropriate-technology/en/
Data Source: un
Most of the materials are new with improving functions through lamination, coating or incorporating active materials. Key issues to consider with fresh fish packaging used at retail level are:
Gas barrier – for example, modified atmosphere packaging (MAP) requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2).
(...) N2 is mainly used as a filler gas to replace O2.
Vacuum Packaging
Air is removed under vacuum and the package is then sealed. (...) The products must be refrigerated/chilled.
Active Packaging
The addition of active ingredients that absorb or release compound in the gas surrounding the fish.
Language:English
Score: 921506.9
-
https://www.fao.org/flw-in-fis...ail/appropriate-technology/es/
Data Source: un
Most of the materials are new with improving functions through lamination, coating or incorporating active materials. Key issues to consider with fresh fish packaging used at retail level are:
Gas barrier – for example, modified atmosphere packaging (MAP) requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2).
(...) N2 is mainly used as a filler gas to replace O2.
Vacuum Packaging
Air is removed under vacuum and the package is then sealed. (...) The products must be refrigerated/chilled.
Active Packaging
The addition of active ingredients that absorb or release compound in the gas surrounding the fish.
Language:English
Score: 921506.9
-
https://www.fao.org/flw-in-fis...ail/appropriate-technology/fr/
Data Source: un
Most of the materials are new with improving functions through lamination, coating or incorporating active materials. Key issues to consider with fresh fish packaging used at retail level are:
Gas barrier – for example, modified atmosphere packaging (MAP) requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2).
(...) N2 is mainly used as a filler gas to replace O2.
Vacuum Packaging
Air is removed under vacuum and the package is then sealed. (...) The products must be refrigerated/chilled.
Active Packaging
The addition of active ingredients that absorb or release compound in the gas surrounding the fish.
Language:English
Score: 921506.9
-
https://www.fao.org/flw-in-fis...ail/appropriate-technology/zh/
Data Source: un
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Packing instruction
Max. net quantity
per package
Packing instruction
Max. net quantity
per package
1 2 3 4 5 6 7 8 9 10 11 12 13
. . .
(...) Class or
divi- sion
Sub- sidiary
risk Labels
State varia- tions
Special provi- sions
UN packing group
Excepted quantity
Passenger aircraft Cargo aircraft
Packing instruction
Max. net quantity
per package
Packing instruction
Max. net quantity
per package
1 2 3 4 5 6 7 8 9 10 11 12 13
. . .
Language:English
Score: 920810.2
-
https://www.icao.int/safety/Da...%2013/DGPWG.13.WP.041.2.en.pdf
Data Source: un
Food safety and quality: Supporting material
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Food safety & quality
About us
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> Capacity development > Effective participation in Codex
Supporting visual aids/presentations
Enhancing participation in Codex activities: A FAO/WHO training package (2005) – CD-Rom
The visual aids and presentations linked below are included on the CD-Rom which comes with the hardcopy version of the training package. To order the full package, including CD-Rom, for US$40 please go to FAO's online publications catalogue .
Section 1: Establishing and maintaining national Codex activities
1.1
Enhancing your participation in Codex activities
Section 2: Understanding the organization of Codex
2.1
Codex: a historical perspective
2.2
What is Codex?
Language:English
Score: 919636.1
-
https://www.fao.org/food/food-...-codex/supporting-material/zh/
Data Source: un
Food safety and quality: Supporting material
العربية
english
français
Español
الصفحة الأولى
Food safety & quality
About us
Events & projects
Capacity development
Needs assessment
Policy advice
Food regulations
Food inspection
Risk analysis
Good hygiene practices and HACCP
Effective participation in Codex
Voluntary standards & schemes
Public education and communication
Scientific advice
Publications & tools
A-Z index
Partnerships
Food safety and quality
|
share
> Capacity development > Effective participation in Codex
Supporting visual aids/presentations
Enhancing participation in Codex activities: A FAO/WHO training package (2005) – CD-Rom
The visual aids and presentations linked below are included on the CD-Rom which comes with the hardcopy version of the training package. To order the full package, including CD-Rom, for US$40 please go to FAO's online publications catalogue .
Section 1: Establishing and maintaining national Codex activities
1.1
Enhancing your participation in Codex activities
Section 2: Understanding the organization of Codex
2.1
Codex: a historical perspective
2.2
What is Codex?
Language:English
Score: 919636.1
-
https://www.fao.org/food/food-...-codex/supporting-material/ar/
Data Source: un
