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The 2005 Indonesia food scare was a food scare in 2005 in Jakarta, Indonesia, when the government found that 60% of noodle shops in the capital had been serving noodles laced with formaldehyde, a known carcinogen.
Water supply and sanitation in Indonesia is characterized by poor levels of access and service quality. More than 16 million people lack access to an at least basic water source and almost 33 million of the country's 275 million population has no access to at least basic sanitation . [ 4 ]
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]
Indonesia has been called the "most ignored emitter" that "could be the one that dooms the global climate." [21] It is "one of the largest emitters of greenhouse gases" (GHG). [22] 2013 measurements show Indonesia's total GHG emissions were 2161 million metric tons of carbon dioxide equivalent which totaled 4.47 percent of the global total. [23]
Food safety, including in agriculture, transportation, food processing, wholesale and retail distribution and sale. Housing, including substandard housing abatement and the inspection of jails and prisons. Childhood lead poisoning prevention. Land use planning, including smart growth.
But what most people don't know is that it's also incredibly dangerous. You may already know that a garbage man (very few women still opt for this job) is dirty work that won't get you rich. (The ...
Indonesian government said on Tuesday there was a strong indication of a safety procedure violation that led to a fire at a nickel smelter on Sulawesi island that killed 21 workers.
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...