Development of a Caisson Safety Certification Process

2012 ◽  
Author(s):  
R Harvey ◽  
◽  
P Musgrave ◽  
Keyword(s):  
Certification Process ◽  
Safety Certification

EHR Certification Process Now Under Way

2006 ◽  
Vol 39 (14) ◽  
pp. 5
Author(s):  
MARY ELLEN SCHNEIDER
Keyword(s):  
Certification Process

Voluntary Product Safety Certification

2016 ◽  
Author(s):  
Ganesh Iyer ◽  
Shubhranshu Singh
Keyword(s):  
Product Safety ◽  
Safety Certification

scholarly journals WS18.4 Intestinal current measurement as outcome marker for clinical trials: the ECFS CTN certification process and central reading core facility

2016 ◽  
Vol 15 ◽  
pp. S30
Author(s):  
S. Scheinert ◽  
H. de Jonge ◽  
I. Bronsveld ◽  
L. Nahrlich ◽  
P. Melotti ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Current Measurement ◽  
Certification Process

How Should Food Safety Certification be Financed?

2001 ◽  
Vol 83 (4) ◽  
pp. 852-861 ◽  
Author(s):  
John M. Crespi ◽  
St)phan Marette
Keyword(s):  
Food Safety ◽  
Safety Certification

Nachhaltiges Bauen in der Praxis: Bewertung des Zertifizierungsprozesses der ökologischen Qualität nach DGNB System/Sustainable building in practice: evaluation of the certification process of environmental quality according to the DGNB system

Bauingenieur ◽  
2021 ◽  
Vol 96 (09) ◽  
pp. 296-308
Author(s):  
Jasmin Wuth ◽  
Christoph Scope
Keyword(s):  
Environmental Quality ◽  
Sustainable Building ◽  
Certification Process ◽  
System P

Das DGNB System im Neubau hat den Anspruch eine ganzheitliche Beurteilung eines Gebäudes im Sinne des nachhaltigen Bauens sicherzustellen. Dieser Artikel untersucht, welche Hemmnisse aus Sicht der DGNB Auditoren im Rahmen des Zertifizierungsprozesses zur Bewertung der ökologischen Qualität auftreten können. Experteninterviews mit drei Auditoren bilden die Basis für einen strukturierten Fragebogen, der an alle im Jahre 2020 registrierten DGNB Auditoren verschickt wurde. Während die Interviews der explorativen Identifizierung und Systematisierung von Störfaktoren dienen, prüft der Fragebogen empirisch, inwieweit sich diese auf den zeitlichen Verlauf der Zertifizierung und das Erlangen der höchstmöglichen Bewertungspunktzahl auswirken. Die Ergebnisse zeigen, dass überwiegend mittlere bis große Hemmnisse existieren, die sowohl eine Verzögerung verursachen als auch die Gesamtpunktzahl reduzieren. Als entscheidendste gehen die Schnittstellenkooperation und ein später Integrationszeitpunkt des DGNB Konzeptes in der Neubauplanung hervor. Der Artikel suggeriert, dass eine frühzeitige Einbindung des DGNB Auditors maßgeblich die Umsetzung des nachhaltigen Bauens in der Praxis beeinflusst.

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

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