Packaging and Labelling
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Legislative Council
D R A F T 立法會 Legislative Council LC Paper No. CB(2) 2559/02-03(05) Ref : CB2/PL/FE Report of the Panel on Food Safety and Environmental Hygiene for submission to the Legislative Council Purpose 1. This report gives an account of the work of the Panel on Food Safety and Environmental Hygiene from July 2002 to June 2003. It will be tabled at the meeting of the Legislative Council on 2 July 2003 in accordance with Rule 77(14) of the Rules of Procedure of the Legislative Council. The Panel 2. The Panel was formed by a resolution passed by the Council on 20 December 2000, as amended on 9 October 2002, for the purpose of monitoring and examining Government policies and issues of public concern relating to food safety, environmental hygiene and agriculture and fisheries. The terms of reference of the Panel are in Appendix I. 3. Hon Fred LI Wah-ming and Hon Tommy CHEUNG Yu-yan were elected Chairman and Deputy Chairman of the Panel respectively. The membership list of the Panel is in Appendix II. Major work Avian influenza 4. The Panel had been closely monitoring the surveillance system and the enhanced hygiene measures to reduce recurrence of avian influenza following the three outbreaks in Hong Kong in December 1997, May 2001 and February 2002. As an Investigation Team was appointed by the Administration to investigate the causes of the last outbreak in February 2002, the Panel had held further discussions with the Administration on the investigation findings and recommendations to control avian influenza. -
How to Make a Smell Training Kit July 3 2019
Some frequently asked questions Q. How much oil do I need in the jar? A. You only need enough to saturate the paper disc. Any more than that is just a waste of the oil. Q. I can’t smell anything! Have I done it wrong? A. Probably not. If you’ve followed the directions, your jars should be plenty “smelly”. The saturated disc, kept in the closed space with the cap on the jar, creates a really strong smell. If you are not smelling it now, give it time. Q. Can I put my nose all the way into the jar? A. That is not recommended. Keep the tip of your nose out of the jar. Q. What if I want to reuse the jar, but with different oils? A. You can do this, but you need to give the jars a really Smell Training Kits good clean with hot water and soap. Let them dry thoroughly. The lid will smell like the previous oil (not great, but you could improvise and remove the inside of the cap, which is made of white, plastic coated paper). Then cut yourself some new watercolour paper discs and make up the new jars. How to make your own Q. Can I use cotton pads inside the jars? A. Cotton pads are not recommended. They make a great place for bacteria to collect. Watercolour paper is absorbent, but does not harbour bacteria. Contact details E: [email protected] • W: abscent.org © AbScent is a charity registered in England and Wales No. 1183468• • Registered Office: 14 London Street, Andover, Hampshire SP10 2PA © AbScent 2019 Making your own kit is easy Just follow these simple steps. -
WHEATON® Glass Bottles
WHEATON® Glass Bottles WHEATON® Glass Bottles WHEATON offers a comprehensive line of glass laboratory bottles and jars. Glass bottles offer sample reliability and integrity, and is a mainstay of labs worldwide. WHEATON bottles are manufactured from USP Type III soda-lime glass with moderate chemical resistance. Popular bottle styles available include Media Bottles, Boston Rounds, Wide Mouth Packers, Straight Sided Jars and Safety Coated Bottles for enhanced laboratory protection. WHEATON completes the package with the right closure. We provide a variety of caps and seals to ensure a perfect fit for each container. WHEATON offers convenience bulk packs of containers with or without caps attached for high use items or facilities with centralized stockrooms. With safety in mind, Tamper Evident Seal / HAZCOM Labels are provided in each case of bottles with the exception of bulk packs. Product Highlights • Bottles manufactured from clear and amber USP Type III soda-lime glass • Wide mouth bottles are ideal for dry and viscous samples • White polypropylene or black phenolic screw closures can be • Amber colored glass is ideal for light sensitive products purchased separately • Narrow mouth bottles are ideal for liquids • Methods of sterilization: dry heat or EtO (not suitable for autoclave) • Safety coated glass prevents dangerous spills and control sharp fragments WHEATON® Glass Bottles French Square Valumetric™ Graduated Bottle Media Bottle, Lab 45 ■ Clear or Amber, USP Type III soda-lime glass ■ Clear, USP Type III soda-lime glass ■ Manufactured -
Guide for Labeling Consumer Package by Weight, Volume, Count, Or Measure (Length, Area Or Thickness)
NIST Special Publication 1020 Guide for Labeling Consumer Package by Weight, Volume, Count, or Measure (length, area or thickness) Editors: David Sefcik Lisa Warfield This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 NIST Special Publication 1020 Guide for Labeling Consumer Package by Weight, Volume, Count, or Measure (length, area or thickness) Editors: David Sefcik Lisa Warfield Dr. Douglas Olson, Chief Office of Weights and Measures Physical Measurement Laboratory This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 June 2020 NIST SP 1020 supersedes all previous editions U.S. Department of Commerce Wilbur L. Ross, Jr., Secretary National Institute of Standards and Technology Walter Copan, NIST Director and Undersecretary of Commerce for Standards and Technology Certain commercial entities, equipment, or materials may be identified in this document in order to describe an experimental procedure or concept adequately. Such identification is not intended to imply recommendation or endorsement by the National Institute of Standards and Technology, nor is it intended to imply that the entities, materials, or equipment are necessarily the best available for the purpose. National Institute of Standards and Technology Special Publication 1020 Natl. Inst. Stand. Technol. Spec. Publ. 1020, 40 pages (June 2020) This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 Foreword This document, “Guide for Labeling Consumer Packages by Weight, Volume, Count, or Measure (length, area, or thickness),” is based on the Uniform Packaging and Labeling Regulation (UPLR) in National Institute of Standards and Technology Handbook 130, “Uniform Laws and Regulation in the Areas of Legal Metrology and Fuel Quality.” It provides a summary of labeling requirements for consumer products and commodities sold by weight, volume, count, or measure. -
Study on Different Types of Environmental Labelling (ISO Type II and III Labels): Proposal for an Environmental Labelling Strategy
FINAL REPORT DG Environment, European Commission Study on different types of Environmental Labelling (ISO Type II and III Labels): Proposal for an Environmental Labelling Strategy September 2000 Prepared by: Charles Allison & Anthea Carter This report has been prepared by Environmental Resources Management the trading name of Environmental Resources Management Limited, with all reasonable skill, care and diligence within the terms of the Contract with the client, incorporating our General Terms and Conditions of Business and taking account of the resources devoted to it by agreement with the client. We disclaim any responsibility to the client and others in respect of any matters outside the scope of the above. This report is confidential to the client and we accept no responsibility of whatsoever nature to third parties to whom this report, or any part thereof, is made known. Any such party relies on the report at their own risk. Environmental Resources Management Eaton House, Wallbrook Court, North Hinksey Lane Oxford OX2 0QS Telephone 01865 384800 Facsimile 01865 384848 Email [email protected] http://www.ermuk.com EXECUTIVE SUMMARY ERM was contracted by the Eco-labelling unit of DG Environment at the European Commission to undertake a Study on Different Types of Environmental Labelling (ISO Type II and III labels): Proposal for an Environmental Labelling Strategy. The Terms of Reference for the study are provided in Annex A. AIMS AND OBJECTIVES Within the context of the background described above, the aim of the study is to examine the role of ISO Type II and III environmental labels at EU level in order to formulate potential options for a European Environmental Labelling Strategy. -
SCHOTT DURAN® Laboratory Glass Bottles and Screw Caps - Rely on the Original! - 50086 E 0105 6.5 Ba/Jo Printed in Germany
04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 2 LABWARE SCHOTT DURAN® E SCHOTT DURAN® laboratory glass bottles and screw caps - Rely on the original! - 50086 e 0105 6.5 ba/jo Printed in Germany Labware SCHOTT AG Hattenbergstrasse 10 55122 Mainz Germany Phone: +49 (0)6131/664907 Fax: +49 (0)6131/664016 E-mail: [email protected] www.schott.com/duran 04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 3 SCHOTT DURAN® laboratory glass bottles Fields of application and properties The outstanding properties of DURAN® laboratory glass bottles have been valued for many years. By continuous development and improvement, SCHOTT is able to provide top-quality products and systems based on the original, well proven bottle design. Their consistency, reliability and flexibility in storage, packaging and preparation applications make DURAN® laboratory glass bottles the global standard for the chemical, pharmaceutical and bioscience fields. ■ conformity with ISO standards 3585 and 4796 ■ glass type No. 1, normal glass pursuant to USP 27; EP; DAB 10 ■ high service temperature of up to 500°C ■ excellent thermal shock resistance ■ easy to clean and readily sterilized ■ excellent chemical resistance ■ highly inert ■ standardized GL screw thread and matching screw cap systems ensure a low-leakage closure with excellent pouring capabilities ■ stable design and uniform wall strength make DURAN® laboratory glass bottles robust helpers in daily work even under high mechanical strain and rapid or extreme changes in temperature ■ all DURAN® laboratory glass bottles are now supplied with a printed “Retrace Code” allowing batch and quality certification via the internet NEW 04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 4 A perfect solution to each and every application The classic version – the DURAN® laboratory glass bottle The original is widely used in labora- tories and factories in numerous applications. -
Food & Distribution
Food & Distribution www.piramalglassusa.com Food & Distribution Quality you can trust, Why Piramal Glass Design you will love Piramal Glass Limited (PGL) provides turnkey solutions for glass packaging in over 54 countries for the Specialty Liquor, Beauty, Pharmaceutical, and Food & Distribution markets. We have glass bottle manufacturing and decorating facilities in India, USA and Sri Lanka & Piramal Glass USA is the leader in glass marketing offices in Mumbai, Paris, Sao Paulo, Colombo and Dayton. packaging solutions for the Specialty Piramal Glass USA (PG USA) is the US subsidiary of PGL and a vertically integrated company. We have a glass manufacturing operation in Park Hills, Missouri and a decoration Liquor, Beauty, Pharmaceutical, and Food facility in Williamstown, New Jersey. Supplementing these operations are our warehouses: on the West Coast in Santa Fe Springs, California; in the heartland of the country in Park & Distribution industries. Our multiple state Hills, Missouri; and on the East Coast in Dayton, NJ (the home of our US corporate and marketing office). of the art molded glass plants produce PG USA offers a wide variety of Industry Standards, Piramal Proprietary Designs and industry standard & unique shelf stock and custom designed molds to customers ranging from emerging start-up companies to large multinationals. We provide high-quality shelf stock bottles that will enhance your product. custom containers for both local and global These in stock containers will facilitate quickness to market and reduce initial launch costs. Should your brand require a custom design whether it be the altering of an existing markets. Additionally we provide a variety stock mold or the building of a new custom mold, we offer digital product and engineering services that take your design from concept to delivery. -
Basic Guide to Bottle Identification Say You're Planting a New Tree in Your
Basic Guide to Bottle Age Identification Say you’re planting a new tree in your backyard, and you dig a hole deeper than you’ve had to dig before. In the hole you find a glass bottle that you didn’t put there. How can you identify the bottle? How can you tell if it is old or just a piece of modern recycling that the previous owner left behind? Below please find a basic guide to help you identify a bottle’s age. Bottle identification is a rabbit hole that I’ve found fun to fall into; one bottle can take hours to research, and sometimes, you can’t find anything on it at all! In addition, manufacturing technological advances were adopted over time, not all at once, so older techniques were used at the same time as newer ones. This makes determining exact age for a bottle that wasn’t machine-made a little tricky. But, by looking at a few basic characteristics, you can learn if you want to toss your find in the recycling bin or place it at the center of your mantle. If you are interested in discovering more, I’ve listed some helpful web sites at the end. If you just want a basic guide, hope this helps! How was the bottle made? The first thing that I do when I handle a bottle is look at the construction – the sides, the top or lip, and the base. Free-Blown - Bottles were blown by hand in antiquity, and free-blown bottles were the main manufacturing technique used before the mid-1800s for utilitarian bottles. -
About Nordic Swan Ecolabelled
About Nordic Swan Ecolabelled Packaging for Liquid Foods Version 1.4 Background to Nordic Swan Ecolabelling 17 December 2020 Contents About Nordic Swan Ecolabelled 1 1 Summary 3 2 Basic facts about the criteria 3 3 The Nordic market 5 4 Other labels 7 5 The criteria development process 12 6 Food packaging and sustainable development 13 6.1 RPS analysis 13 6.2 Material in the product group 20 7 Justification of the requirements 24 7.1 Product group definition 24 7.2 Overall requirement areas 25 7.3 Requirements of Nordic Swan Ecolabelled packaging 28 7.4 Requirements of constituent substances 45 7.5 Requirements of chemical products and constituent substances 56 7.6 Quality and regulatory requirements 70 7.7 Processing tools 71 7.8 Areas that are not subject to requirements 71 8 Terms and definitions 74 103 Packaging for Liquid Foods, version 1.4, 17 December 2020 This document is a translation of an original in Swedish. In case of dispute, the original document should be taken as authoritative Addresses In 1989, the Nordic Council of Ministers decided to introduce a voluntary official ecolabel, the Swan. The following organisations/companies are responsible for the official "Swan" Nordic Ecolabel on behalf of their own country’s government. For more information, see the websites: Denmark Iceland Ecolabelling Denmark Ecolabelling Iceland This document may only Danish Standards Foundation Umhverfisstofnun be copied in its entirety Göteborg plads 1, DK-2150 Nordhavn Suðurlandsbraut 24 and without any kind of Fischersgade 56, DK-9670 Løgstør IS-108 Reykjavik alteration. It may be Tel: +45 72 300 450 Tel: +354 591 20 00 quoted from provided [email protected] [email protected] www.ecolabel.dk www.svanurinn.is that Nordic Ecolabelling is stated as the source. -
Leyden Jars and Batteries According to Benjamin Franklin
eRittenhouse The Art of Making Leyden Jars and Batteries According to Benjamin Franklin Sara J. Schechner David P. Wheatland Curator of the Collection of Historical Scientific Instruments Department of the History of Science, Harvard University [email protected] Abstract The Leyden jar was arguably the most important instrument for electrical experiments in the second half of the 18th century, and Benjamin Franklin’s fame as a natural philosopher was based largely on his explanation of how it worked. In two remarkable letters written in the 1750s to scholars in Boston, Franklin offers instruction on the making of Leyden jars and assembling them into batteries. The letters also illustrate the challenges of getting and maintaining natural philosophical apparatus in colonial America, and a culture of recycling goods in order to make do. In the 1750s, Benjamin Franklin sent supplies and instructions for making Leyden jars to James Bowdoin, a Boston merchant and statesman interested in natural philosophy,1 and to John Winthrop, Hollis Professor of Mathematics and Natural Philosophy at Harvard College. Given the importance of Leyden jars to the development of Franklin’s own electrical theory, we are curious to know how Franklin made his own and what his recommendations might have been. The letters also illustrate the culture of repurposing goods and bricolage that was part of early modern science, particularly in the American colonies.2 1 James Bowdoin (1726-1790) was elected to the Massachusetts House of Representatives in 1753 and in 1757 began decades of service in the Council. His later leadership positions included governorship of the Commonwealth of Massachusetts in 1785-1787. -
Labelling for Environmental Purposes a Reviewreview of the State of the Dedebatebate in the Wworldorld Ttraderade Organization
tkn thematic paper January 2003 trade knowledge network Labelling for Environmental Purposes A reviewreview of the state of the dedebatebate in the WWorldorld TTraderade Organization By TomTom RotherhamRotherham Associate, International Institute for Sustainable Development About the Trade Knowledge Network http://www.tradeknowledgenetwork.nethttp://www.tradeknowledgenetwork.net The goal of the Trade Knowledge Network (TKN) is to foster long-term capacity to address the complex issues of trade and sustainable development. TKN is a collaborative initiative of the International Institute for Sustainable Development and the International Centre for Trade and Sustainable Development; and kindly supported by the Rockefeller Foundation, The Norwegian Ministry of Foreign Affairs, International Development Research Centre (IDRC), Swiss Agency for Development and Cooperation (SDC), and the Canadian International Development Agency (CIDA). Labelling for Environmental Purposes: A review of the state of the debate in the World Trade Organization Copyright © 2003 International Institute for Sustainable Development Published by the International Institute for Sustainable Development All rights reserved International Institute for Sustainable Development 161 Portage Avenue East, 6th Floor Winnipeg, Manitoba Canada R3B 0Y4 Tel: (204) 958-7700 Fax: (204) 958-7710 E-mail: [email protected] Web site: http://www.iisd.org __________________________________________________________________________________________ The author would like to thank Doaa Abdel Motaal, -
How to Can Food: the Basics
Extension HYG-5338-02 FHuman Nutrition,actSheet 1787 Neil Avenue, Columbus, OH 43210 Canning Basics ethods for canning foods at home have changed greatly should be processed in a boiling water canner or pressure canner. M since the procedure was first introduced almost two cen- The lower the pH, the more acidic the food. turies ago. Since then, research has enabled home canners to Acidic foods have pH values below 4.6. These foods include simplify and safely preserve higher quality foods. Knowing why pickles, most fruits, and jams and jellies made from fruit. (In canning works and what causes food to spoil underscores the pickling, the acid level is increased by adding lemon juice, citric importance of following directions carefully. acid, or vinegar.) Acidic foods contain enough acidity either to stop the growth of botulinum bacteria or destroy the bacteria How Canning Preserves Foods more rapidly when heated. Acidic foods may be safely canned in Invisible microorganisms are all around us. Many are ben- a boiling water canner. eficial; others are harmful. All foods contain microorganisms, Low-acid foods have pH values higher than 4.6. They do not the major cause of food spoilage. Using heat to destroy microor- contain enough acid to prevent the growth of botulinum bacteria. ganisms, proper canning techniques stop this spoilage. During These foods are processed at temperatures of 240 degrees F to the canning process, air is driven from the jar and a vacuum is 250 degrees F, attainable with pressure canners operated at 10 to formed as the jar cools and seals, preventing microorganisms 15 pounds per square inch (psi) of pressure.