Cal/OSHA Pocket Guide for the Construction Industry
Cal/OSHA Pocket Guide for the Construction Industry

Author:

Publisher:

Published: 2015-01-05

Total Pages:

ISBN-13: 9781622701070

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The Cal/OSHA Pocket Guide for the Construction Industry is a handy guide for workers, employers, supervisors, and safety personnel. This latest 2011 edition is a quick field reference that summarizes selected safety standards from the California Code of Regulations. The major subject headings are alphabetized and cross-referenced within the text, and it has a detailed index. Spiral bound, 8.5 x 5.5"

Seguridad e higiene en la manipulación de alimentos 3.ª edición
Seguridad e higiene en la manipulación de alimentos 3.ª edición

Author: ARMENDÁRIZ SANZ, JOSÉ LUIS

Publisher: Ediciones Paraninfo, S.A.

Published: 2017-06-05

Total Pages: 220

ISBN-13: 8428334676

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Este libro desarrolla los contenidos del módulo profesional de Seguridad e Higiene en la Manipulación de Alimentos de los Ciclos Formativos de grado medio de Cocina y Gastronomía y de Servicios en Restauración, pertenecientes a la familia profesional de Hostelería y Turismo, así como de los Ciclos Formativos de grado medio de Aceites de Oliva y Vinos, de Panadería, Repostería y Confitería y de Elaboración de Productos Alimenticios, pertenecientes a la familia profesional de Industrias Alimentarias. En esta nueva edición, se han recogido todas las novedades normativas relativas a los alérgenos, se ha implementado la parte dedicada al APPCC y se han incluido las normas necesarias para cocinar para personas celiacas. Además, se ha renovado la parte relativa a la información y el etiquetado de los alimentos, con especial atención a la nueva normativa sobre los alérgenos. Al mismo tiempo, se han reelaborado los contenidos dedicados a los sistemas de autocontrol para hacerlos más sencillos y accesibles para los alumnos y se han actualizado aquellos relacionados con la conservación de los alimentos. Además, se han añadido nuevas imágenes, exclusivas para esta obra. El libro se organiza en ocho unidades, que desarrollan las siguientes áreas: seguridad alimentaria; limpieza y desinfección de equipos e instalaciones, y control de plagas; mantenimiento de las buenas prácticas de manipulación de alimentos; aplicación de las buenas prácticas de manipulación de alimentos; sistemas de autocontrol; utilización eficaz de los recursos; recogida selectiva de residuos; prevención de riesgos laborales en la actividad hostelera. El texto ha sido elaborado, por un lado, como apoyo al docente en la esquematización, la secuenciación y el desarrollo de las unidades; por otro, como una herramienta de ayuda para los estudiantes y los profesionales, que encontrarán en él explicaciones claras, imágenes exclusivas, esquemas y una serie de guías de prácticas correctas para los manipuladores de alimentos. Todo ello reforzado con cuadros de información importante y adicional, mapas conceptuales finales para el repaso de los conceptos clave de cada unidad y Cuestiones y Actividades finales que contribuyen a una efectiva asimilación de contenidos. Todo ello hace de esta obra un compendio totalmente completo y actualizado sobre seguridad e higiene en la manipulación de alimentos, pues incluye, además, una guía de primeros auxilios y prevención de riesgos laborales. El autor es técnico en Empresas y Actividades Turísticas, técnico especialista en Hostelería y cuenta con una amplia formación en conservería vegetal, industrias cárnicas, seguridad e higiene en la manipulación de alimentos y en sistemas de gestión de calidad, entre otros. Además, cuenta con una larga experiencia docente y ha trabajado como asesor y colaborador en programas de radio, de televisión y en el cine. También es autor de otros títulos publicados por esta editorial.

Safe Use of Wastewater in Agriculture
Safe Use of Wastewater in Agriculture

Author: Hiroshan Hettiarachchi

Publisher: Springer

Published: 2018-03-09

Total Pages: 182

ISBN-13: 331974268X

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This book offers a broad and global level description of the current status of wastewater use in agriculture and then brings the readers to various places in the MENA Region and Europe to explain how some countries and regions have addressed the challenges during implementation. On a global scale, over 20 million hectares of agricultural land are irrigated using wastewater. This is one good, and perhaps the most prominent, example of the safe use potential of wastewater. Water scarcity and the cost of energy and fertilisers are among the main factors driving millions of farmers and other entrepreneurs to make use of wastewater. In order to address the technical, institutional, and policy challenges of safe water reuse, developing countries and countries in transition need clear institutional arrangements and more skilled human resources, with a sound understanding of the opportunities and potential risks of wastewater use. Stakeholders in wastewater irrigation who need to implement from scratch or improve current conditions, find it difficult to gather the necessary information on practical implementation aspects. The main objective of this book is to bridge that gap.

Glosario Del Banco Mundial
Glosario Del Banco Mundial

Author: World Bank

Publisher: World Bank Publications

Published: 1996

Total Pages: 468

ISBN-13:

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This edition of the World Bank has been revised and expanded by the Terminology Unit in the Languages Services Division of the World Bank in collaboration with the English, Spanish, and French Translation Sections. The Glossary is intended to assist the Bank's translators and interpreters, other Bank staff using French and Spanish in their work, and free-lance translator's and interpreters employed by the Bank. For this reason, the Glossary contains not only financial and economic terminology and terms relating to the Bank's procedures and practices, but also terms that frequently occur in Bank documents, and others for which the Bank has a preferred equivalent. Although many of these terms, relating to such fields as agriculture, education, energy, housing, law, technology, and transportation, could be found in other sources, they have been assembled here for ease of reference. A list of acronyms occurring frequently in Bank texts (the terms to which they refer being found in the Glossary) and a list of international, regional, and national organizations will be found at the end of the Glossary.

Indigenous Peoples’ food systems
Indigenous Peoples’ food systems

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2021-06-25

Total Pages: 420

ISBN-13: 9251345619

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This publication provides an overview of the common and unique sustainability elements of Indigenous Peoples' food systems, in terms of natural resource management, access to the market, diet diversity, indigenous peoples’ governance systems, and links to traditional knowledge and indigenous languages. While enhancing the learning on Indigenous Peoples food systems, it will raise awareness on the need to enhance the protection of Indigenous Peoples' food systems as a source of livelihood for the 476 million indigenous inhabitants in the world, while contributing to the Zero Hunger Goal. In addition, the UN Decade of Action on Nutrition (2016-2025) and the UN Food Systems Summit call on the enhancement of sustainable food systems and on the importance of diversifying diets with nutritious foods, while broadening the existing food base and preserving biodiversity. This is a feature characteristic of Indigenous Peoples' food systems since hundreds of years, which can provide answers to the current debate on sustainable food systems and resilience.

Fats and Oils in Human Nutrition
Fats and Oils in Human Nutrition

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 1994

Total Pages: 176

ISBN-13: 9789251036211

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In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health Organization convene expert consultations to provide advice to developing and developed countries. Fats and Oils in Human Nutrition: report of a joint expert consultation reviews the most recent scientific information on this crucial topic and presents the experts' recommendations. Key issues which may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. The report contains recommendations about desirable minimum and maximum intakes of fats; maternal and infant nutrition; essential fatty acids; saturated, unsaturated and isomeric fatty acids; antioxidants; and scientific and programmatic needs. An extensive bibliography is included.