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The US-based Interstate Technology and Regulatory Council (ITRC) has undertaken an extensive evaluation of ex-situ and in-situ treatment technologies for PFAS-impacted liquid matrices. These technologies are divided into field-implemented technologies, limited application technologies, and developing technologies and typically fit into one of ...
They are known to be harmful to human health including the nervous system, brain development, endocrine system and thyroid hormone." [ 100 ] November 22, 2019 The film Dark Waters was released, raising public awareness about per- and polyfluoroalkyl substances (PFAS) contamination and its health impacts, leading to increased regulatory scrutiny ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
The Punjab Food Authority (PFA) (Urdu: مقتدرہ خوراک پنجاب) is an agency of the provincial Government of Punjab in Pakistan. It regulates food safety and hygiene in the Province. It was formed under the Punjab Food Authority Act 2011. [1] [2] The PFA is the first agency of its kind in Pakistan. [3]
The Food Safety and Standards Authority of India is a statutory body under Food Safety and Standards Act, 2006. The Food Safety and Standards Act (FSS), 2006 is the primary law for the regulation of food products. This act also sets up the formulation and enforcement of food safety standards in India.
Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene, and has numerous applications because it is chemically inert. [3] The commonly known brand name of PTFE-based composition is Teflon by Chemours, [4] a spin-off from DuPont, which originally invented the compound in 1938. [4]
The food training organization provides a blueprint for career-spanning, standards-based training curriculum that could raise the standard of food training nationwide. In 2009, The Training Institute was established after government, academic, industry, and national food safety groups collaborated, prompted by the melamine incident in 2007.
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.