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Hazard analysis 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.
Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system, mandated in the United States by the FDA Food Safety Modernization Act (FSMA) of 2010.
Hexachlorocyclopentadiene is prepared by chlorination of cyclopentadiene to give 1,1,2,3,4,5-octachlorocyclopentane, which in a second step undergoes dehydrochlorination: [3] The first procedure uses alkaline hypochlorite and after fractional distillation has a yield of about 75%, the other 25% consists of lower chlorinated cyclopentadienes. [4]
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Good manufacturing practice guidelines provide guidance for manufacturing, testing, and quality assurance in order to ensure that a manufactured product is safe for human consumption or use. Many countries have legislated that manufacturers follow GMP procedures and create their own GMP guidelines that correspond with their legislation.
An objective structured clinical examination (OSCE) is an approach to the assessment of clinical competence in which the components are assessed in a planned or structured way with attention being paid to the objectivity of the examination which is basically an organization framework consisting of multiple stations around which students rotate and at which students perform and are assessed on ...
The second exam is the Principles and Practice of Engineering exam. The FE exam is open to anyone with a degree in engineering or a related field, or currently enrolled in the last year of an Accreditation Board for Engineering and Technology (ABET) accredited engineering degree program. Some state licensure boards permit students to take it ...
Minimum degree and practice requirements for certification as a Certified Dietitian or Certified Dietitian Nutritionist. Must be certified or eligible for certification by the Commission on Dietetic Registration to be eligible for initial state certification (must be eligible to hold RD/RDN credentials [Registered Dietitian/Registered Dietitian ...