NF S71-502-1-1993 防止从高处跌落的个人防护设备.在刚性锚具线上的制导型跌落制止装置
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来源:标准资料网
【英文标准名称】:Personalprotectiveequipmentagainstfallsfromaheight.Guidedtypefallarrestersonarigidanchorageline.
【原文标准名称】:防止从高处跌落的个人防护设备.在刚性锚具线上的制导型跌落制止装置
【标准号】:NFS71-502-1-1993
【标准状态】:作废
【国别】:法国
【发布日期】:1993-05-01
【实施或试行日期】:1993-05-20
【发布单位】:法国标准化协会(AFNOR)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:防事故;防护设备;事故预防;试验;定义;安全要求;规范(验收);使用说明;防护服装;安全装置;作标记;工作场所安全;营救设备;阶梯脚扣;梯子;职业安全;防坠落设备;自锁式制动器;自动制动装置;收集设备;救生设备
【英文主题词】:
【摘要】:
【中国标准分类号】:C73
【国际标准分类号】:13_340_20;13_340_99
【页数】:6P;A4
【正文语种】:其他
【英文标准名称】:StandardSpecificationforSlowCook/HoldOvensandHotFoodHoldingCabinets
【原文标准名称】:缓煮炉和热食品储存盒的标准规范
【标准号】:ASTMF2202-2002(2007)
【标准状态】:现行
【国别】:美国
【发布日期】:2002
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:F26.02
【标准类型】:(Specification)
【标准水平】:()
【中文主题词】:
【英文主题词】:cookandholdoven;foodserviceequipment;holdingoven;hotfoodholdingcabinet;lowtemperaturecookoven;mobilewarmer;oven;roll-inwarmer;slowcookoven;warmer;Commercialfoodserviceequipment;Cookandholdoven;Cooking/foodservice
【摘要】:1.1Thisspecificationcoverscommercialelectricslowcook/holdovensandhotfoodholdingcabinets.1.2Thevaluesstatedininch-poundunitsaretoberegardedasthestandard.Thevaluesgiveninparenthesesareforinformationonly.1.3Thefollowingsafetyhazardscaveatpertainsonlytothetestmethodsportion,Section8,ofthisspecification.Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatoryrequirementspriortouse.
【中国标准分类号】:Y68
【国际标准分类号】:97_040_20
【页数】:5P.;A4
【正文语种】:英语
【英文标准名称】:StandardGuideforSelectionofTime-TemperatureIndicators
【原文标准名称】:时间.温度指示器的选择的标准指南
【标准号】:ASTMF1416-1996(2008)
【标准状态】:现行
【国别】:美国
【发布日期】:1996
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:F02.15
【标准类型】:(Guide)
【标准水平】:()
【中文主题词】:
【英文主题词】:selection;time-temperature;indicators;Effectiveaveragetemperature;Shelflife;Temperaturetests;Time-temperatureindicators(TTI)
【摘要】:Expirationdatesareoftenmarkedonthepackagesofperishableproductstoindicatethepresumedendoftheirshelflives.Sincetheshelflivesofmostperishableproductsaretemperaturedependent,theexpirationdateisdeterminedbyassumingtheproductwillbekeptwithinaprescribedtemperaturerangeforitsentirelife.Aproblemwiththismethodisthatthereisnowaytodetermineiftheshelflifeofaproducthasbeenshortenedbyexposuretoahighertemperature.Atime-temperatureindicatorsolvesthisproblemwhenattachedtothepackagebecauseitreachesitsendpointsoonerwhenexposedtoahighertemperature.Inordertodirectlyindicatetheendoftheshelflife,thetime-temperatureindicatorcharacteristicsshouldbematchedascloselyaspossibletothequalitycharacteristicsoftheproduct.Whenkeptatthestandardstoragetemperaturefortheproduct,theindicatorshouldreachitsendpointatthesametimeastheproduct''sshelflife.Inaddition,todeterminetheaccuracyofthematchatothertemperatures,thechangeofshelflifewithtemperatureshouldbeknownforboththeproductandtheindicator.TheArrheniusrelationshipisacommonandconvenientmethodofdescribingthechangeofshelflifewithtemperature.Incaseswhereitisnotapplicable,individualtime-temperaturepointsfortheproductmaybeestablishedandanapproximatecorrelationwiththeTTIobtained.Whenattachedtothepackageofaperishableproduct,atime-temperatureindicatormaysupplement,orinsomecasesreplace,theexpirationdatecode.TheadditionofaTTIprovidesagreaterlevelofconfidencethattheperishableproductiswithinitsshelflifebecauseitrespondstotheactualtemperatureconditionstowhichtheproducthasbeenexposed.Inthecaseofminimallyprocessedrefrigeratedfoods,therapidgrowthofpathogenicbacteriaatelevatedtemperaturesmayposeaserioushealthhazardevenbeforethedeteriorationofthequalityoftheproductbecomesapparenttotheconsumer.Inthiscase,anexpirationdatemaybeusedforstorageatthestandardtemperature,whileathreshold-temperatureTTIisusedtoindicatetheexposuretotemperaturesatwhichgrowthbecomesmeasurable.Itisalsopossibletouseadual-functionTTI,inwhichcasethestandardTTIwouldindicatetheshelflifeatthecorrectstoragetemperaturewhilethethreshold-temperaturepartwouldindicatetheexposuretohighertemperatures.1.1Thisguidecoversinformationontheselectionofcommerciallyavailabletime-temperatureindicators(TTIs)fornoninvasiveexternalpackageuseonperishableproducts,suchasfoodandpharmaceuticals.Whenattachedtothepackageofaperishableproduct,TTIsareusedtomeasurethecombinedtimeandtemperaturehistoryoftheproductinordertopredicttheremainingshelflifeoftheproductortosignaltheendofitsusableshelflife.Itistheresponsibilityoftheprocessoroftheperishableproducttodeterminetheshelflifeofaproductattheappropriatetemperaturesandtoconsultwiththeindicatormanufacturertoselecttheavailableindicatorwhichmostcloselymatchesthequalityoftheproductasafunctionoftimeandtemperature.Note18212;Besidestime-temperatureindicator,TTIisalsoanabbreviationfortime-temperaturemonitorandtime-temperatureintegrator.1.2Time-temperatureindicatorsmaybeintegratedintoaHazardAnalysisandCriticalControlPoint(HACCP)plan.Appropriateinstructionsshouldbeestablishedforhandlingproductsforwhicheithertheindicatorhassignaledtheendofusableshelflifeortheshelflifeoftheproductatitsnormalstoragetemperaturehasbeenreached.1.3Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,......
【中国标准分类号】:N11
【国际标准分类号】:17_080
【页数】:4P.;A4
【正文语种】:英语
