Sharp Edges Hazards And Control Measures
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Confined Space
Author: Jones & Bartlett Learning
language: en
Publisher: Jones & Bartlett Learning
Release Date: 2025-06-12
"Confined space rescue is a high-risk type of rescue. Confined Space, 2nd Edition is in high demand within fire and emergency services and will be used to train first responders to safely perform skills critical to confined space rescue operations. This title is part of the technical rescue series. Confined Space Rescue (Chapter 7) meets and exceeds the intent of NFPA 1006, 2021 Edition for accredited entities"--
Level 1/Level 2 Cambridge National in Engineering Design (J822): Second Edition
Trust highly experienced teachers and authors Jonathan Adams, Alex Reynolds and Peter Valentine, to guide your students through the redeveloped Cambridge National in Engineering Design (J822 for first teaching from September 2022). This revised and updated version of the bestselling first edition will strengthen your students' understanding of the core content and boost the skills required to tackle the NEA with confidence. Brought to you by the No.1 Engineering textbook publisher, this extensively revised and updated Student Textbook is: - Comprehensive - gain in-depth knowledge of the examined units with clear explanations of every concept and topic, plus improve understanding of all the non-examined units with in-depth and easy-to-follow chapters. - Accessible, reliable and trusted - structured to match the specification and provide the information required to build knowledge, understanding and skills. - Designed to support you - boost confidence when tackling the internal and external assessment with plenty of activities to test and consolidate knowledge. - The go-to guide - expert authors have carefully designed tasks and activities to build skillset in order to aid progression and questions to assess understanding, as well as lots of real-world examples.
Meat Inspection and Control in the Slaughterhouse
MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are intimately related to animal diseases and animal welfare. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat, including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs) and animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programmes in improving food safety and its scope has enlarged considerably in recent decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food frauds and unfair competition. During the last two decades many food fraud cases have been reported that have caused concern among consumers and the industry. Subsequently, meat inspection has been faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade.This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.