A green building is one which uses less water, optimises energy efficiency, conserves natural resources, generates less waste and provides healthier spaces for occupants, as compared to a conventional building. The Demaing Certification Accreditation (Deming) is the leading green building movement in the country Demaing Certification Accreditation The Demaing Certification Accreditation (Deming) was formed by the Global Green Building […]
Author Archives: owner
The building sector in India is growing at a rapid pace and contributing immensely to the growth of the economy. This augurs well for the country and now there is an imminent need to introduce green concepts and techniques in this sector, which can aid growth in a sustainable manner. The green concepts and techniques […]
EDGE Program in India The IFC, a member of the World Bank Group, and the Confederation of Real Estate Developers’ Associations of India (CREDAI), apex body of private real estate developers, have partnered to promote green buildings in the country through IFC’s EDGE certification. An MoU was signed in the presence of former Minister for Environment and Forests Prakash […]
A green building is one which uses less water, optimises energy efficiency, conserves natural resources, generates less waste and provides healthier spaces for occupants, as compared to a conventional building. The Deming Certification Accreditation (Deming) is the leading green building movement in the country. Deming Certification Accreditation The Deming Certification Accreditation (Deming) was formed by the Global Green Building […]
Incidence World Health Organization A 2003 World Health Organization (WHO) report concluded that about 30% of reported food poisoning outbreaks in the WHO European Region occur in private homes. According to the WHO and CDC, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths. Regulations by jurisdiction and agency […]
Safe food handling procedures (from market to consumer) The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store […]
Chemical contamination Chemical contamination happens when food is contaminated with a natural or artificial chemical substance. Common sources of chemical contamination can include: pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination during food processing, migration from food packaging materials, presence of natural toxins, or use of unapproved food additives and adulterants. Biological contamination It happens when the […]
Issues Food safety issues and regulations concern: Agriculture and animal husbandry practices Food manufacturing practices Food additives Novel foods Genetically modified foods Food label Food contamination Food contamination Food contamination happens when foods are corrupted with another substance. It can happen In the process of production, transportation, packaging, storage, sales, and cooking process. Contamination can be physical, chemical, or biological. […]
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne 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. This includes a number of routines that should be followed to avoid […]
Mining and oil and gas extraction The mining industry still has one of the highest rates of fatalities of any industry. There are a range of hazards present in surface and underground mining operations. In surface mining, leading hazards include such issues as geological stability, contact with plant and equipment, blasting, thermal environments (heat and cold), respiratory […]