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Case-hardening or carburization is the process of introducing carbon to the surface of a low-carbon iron, or more commonly a low-carbon steel object, in order to harden the surface. Iron which has a carbon content greater than ~0.02% is known as steel .
Canned food regulations (21 CFR 108, 21 CFR 110, 21 CFR 113, and 21 CFR 114) [6] were first published in 1969. Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP. [5]
Early carburization used a direct application of charcoal packed around the sample to be treated (initially referred to as case hardening), but modern techniques use carbon-bearing gases or plasmas (such as carbon dioxide or methane). The process depends primarily upon ambient gas composition and furnace temperature, which must be carefully ...
Surface carburizing, or case hardening, is one example of solid solution strengthening in which the density of solute carbon atoms is increased close to the surface of the steel, resulting in a gradient of carbon atoms throughout the material. This provides superior mechanical properties to the surface of the steel without having to use a ...
Here are restaurants in Richmond and Columbia counties that posted the lowest recent food-service inspections between Nov. 7 and 13, followed by their scores and, where available, inspectors ...
The International Food Protection Training Institute is an initiative of the Global Food Protection Institute, a 501 (c) (3) non-profit organization driving the adoption of food-protection policies and practices for a safer global food supply. Its mission is to improve public health and reduce mortality, morbidity, and economic costs associated ...