Guidebook For Implementation Of Codes Of Good Practice

A guidebook designed to help governments and industry to design and establish appropriate codes of good practice for the refrigeration servicing sector that are in compliance with the Montreal Protocol. Covers how CFCs are used in developing countries and suggests implementation methods, including working with industry and trade associations, service workshops and technicians, system owners and operators, and manufacturers. Also includes 13 specific elements of codes of good practice, from redesign of refrigeration systems to training and certification. Includes many sample forms and worksheets. Annotation copyrighted by Book News, Inc., Portland, OR

Drawing on the experience of 58 developed and developing countries around the globe, this guidebook provides a concise overview of the ozone protection regulations. Besides providing a core knowledge about regulations worldwide, it should also stimulate the reader to further investigate different policy options and facilitate contact with focal points in other countries who already have experience with developing similar measures.

The Manual, which is a companion document to the IMF’s Code of Good Practices on Fiscal Transparency (2007), has been revised to reflect the new Code and to provide more recent examples of good practice by individual countries. The Manual expands and explains the pillars and principles of the Code and provides richer and more in-depth coverage of each good practice. Country examples are taken from Reports on Standards and Codes (ROSCs). The Manual also includes new linkages to the Guide on Resource Revenue Transparency (2007), including reporting on contracts, quasi-fiscal activities and use of public assets.

Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study Provides practical guidance on the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply