Английский язык. Стандартизация и метрология. Учебное пособие

ISO 26000:2010

ISO 26000:2010 provides guidance rather than requirements, so it cannot be certified to unlike some other well-known ISO standards. Instead, it helps clarify what social responsibility is, helps businesses and organizations translate principles into effective actions and shares best practices relating to social responsibility, globally. It is aimed at all types of organizations regardless of their activity, size or location.

The standard was launched in 2010 following five years of negotiations between many different stakeholders across the world. Representatives from government, NGOs, industry, consumer groups and labour organizations around the world were involved in its development, which means it represents an international consensus.

ISO 50001 - Energy management

Using energy efficiently helps organizations save money as well as help to conserve resources and tackle climate change. ISO 50001 supports organizations in all sectors to use energy more efficiently, through the development of an energy management system (EnMS).

ISO 50001:2011 – Energy Management System

ISO 50001 is based on the management system model of continual improvement also used for other well-known standards such as ISO 9001 or ISO 14001. This makes it easier for organizations to integrate energy management into their overall efforts to improve quality and environmental management.

ISO 50001:2011 provides a framework of requirements for organizations to:

·Develop a policy for more efficient use of energy.

·Fix targets and objectives to meet the policy.

·Use data to better understand and make decisions about energy use.

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·Measure the results.

·Review how well the policy works.

·Continually improve energy management.

ISO 31000 - Risk management

Risks affecting organizations can have consequences in terms of economic performance and professional reputation, as well as environmental, safety and societal outcomes. Therefore, managing risk effectively helps organizations to perform well in an environment full of uncertainty.

ISO 31000:2009

ISO 31000:2009, Risk management – Principles and guidelines, provides principles, framework and a process for managing risk. It can be used by any organization regardless of its size, activity or sector. Using ISO 31000 can help organizations increase the likelihood of achieving objectives, improve the identification of opportunities and threats and effectively allocate and use resources for risk treatment.

However, ISO 31000 cannot be used for certification purposes, but does provide guidance for internal or external audit programs. Organizations using it can compare their risk management practices with an internationally recognized benchmark, providing sound principles for effective management and corporate governance.

Related Standards

A number of other standards also relate to risk management.

·ISO Guide 73:2009, Risk management - Vocabulary complements ISO 31000 by providing a collection of terms and definitions relating to the management of risk.

·ISO/IEC 31010:2009, Risk management – Risk assessment techniques focuses on risk assessment. Risk assessment helps decision makers understand the risks that could affect the achievement of objectives as well as the adequacy of the controls already in place. ISO/IEC 31010:2009 focuses on risk assessment concepts, processes and the selection of risk assessment techniques.

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ISO 22000 - Food safety management

The ISO 22000 family of International Standards addresses food safety management.

The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.

The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.

·ISO 22000:2005 contains the overall guidelines for food safety management.

·ISO/TS 22004:2005 contains guidelines for applying ISO

22000.

·ISO 22005:2007 focuses on traceability in the feed and

food chain.

·ISO/TS 22002-1:2009 contains specific prerequisites for food manufacturing.

·ISO/TS 22002-3:2011 contains specific prerequisites for

farming.

·ISO/TS 22003:2007 provides guidelines for audit and certification bodies.

Currency codes - ISO 4217

ISO 4217 is the International Standard for currency codes. The most recent edition is ISO 4217:2008.

The purpose of ISO 4217:2008 is to establish internationally recognized codes for the representation of currencies. Currencies can be represented in the code in two ways: a three-letter alphabetic code and a three-digit numeric code.

Alphabetic code

The alphabetic code is based on another ISO standard, ISO 3166, which lists the codes for country names. The first two letters of

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the ISO 4217 three-letter code are the same as the code for the country name, and where possible the third letter corresponds to the first letter of the currency name.

For example:

·The US dollar is represented as USD - the US coming from the ISO 3166 country code and the D for dollar.

·The Swiss franc is represented by CHF - the CH being the code for Switzerland in the ISO 3166 code and F for franc.

Numeric code

The three-digit numeric code is useful when currency codes need to be understood in countries that do not use Latin scripts and for computerized systems. Where possible the 3 digit numeric code is the same as the numeric country code.

For currencies having minor units, ISO 4217:2008 also shows the relationship between the minor unit and the currency itself (i.e. whether it divides into 100 or 1000).

Language codes - ISO 639

ISO 639 is the International Standard for language codes. The purpose of ISO 639 is to establish internationally recognized codes (either 2, 3, or 4 letters long) for the representation of languages or language families.

These codes are widely used in many different disciplines, for example for bibliographic purposes, in the library community, as well as for computerized systems, and the representation of different language versions on websites.

Using a code rather than the name of a language has many benefits as some languages are referred to by different groups in different ways, and two unrelated languages may share the same or similar name.

ISO 639 is composed of six different parts

· Part 1 (ISO 639-1:2002) provides a 2 letter code that has been designed to represent most of the major languages of the world.

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·Part 2 (ISO 639-2:1998) provides a 3 letter code, which gives more possible combinations, so ISO 639-2:1998 can cover more languages.

·Part 3 (ISO 639-3:2007) provides a 3 letter code and aims to give as complete a listing of languages as possible, including living, extinct and ancient languages.

·Part 4 (ISO 639-4:2010) gives the general principles of language coding and lays down guidelines for the use of ISO 639.

·Part 5 (ISO 639-5:2008) provides a 3 letter code for language families and groups (living and extinct).

·Part 6 (ISO 639-6:2009) provides a 4 letter code, useful when there is a potential need to cover the entire range of languages, language families and groups and language variants in a system.

The language codes are open lists that can be extended and refined. The job of maintaining these standards has been given to bodies known as Registration Authorities.

Labeling requirements

According to the Federal Food, Drug, and Cosmetic Act (FD&C Act), a food label must contain specified information, displayed conspicuously and in terms that the ordinary consumer is likely to read and understand under ordinary conditions of purchase and use. Details concerning type, sizes, location, etc., of required label information are contained in FDA Regulations, which cover the requirements of both the Federal Food, Drug, and cosmetic Act and the Fair Packaging and Labeling Act. U. S. food labeling requirements are summarized as follows:

If the label of a food bears representations in a foreign language, the label must bear all of the required statements in the foreign language, as well as in English.

If the food is packaged, the following mandatory statements must appear on the label in the English language:

1) Name of the Food: The common or usual name of the food must appear on the principal display panel, in bold type and in lines generally parallel to the base of the package as it is displayed. The form of the product must also be included--@sliced,@ Awhole,@ or

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Achopped@ (or other style)-- unless shown by a picture or unless the product is visible through the container. If there is a standard for the food, the complete name designated in the standard must be used, limitations must be labeled as such.

2)Net Quantity of Contents: An accurate statement of the net amount of food in the package. The required units of measure are the avoirdupois pound and the U.S. gallon but metric system measurements may also be used, if desired, in addition to the required declaration in AEnglish@ units. The quantity of contents declaration must appear on the principal display panel of the label in lines generally parallel to the base of the package when displayed for sale. If the area of the principal display panel of the package is larger than 5 square inches, the quantity of contents must appear within the lower 30 percent of the label. The declaration must be in a type size based upon the area of the principal display panel of the package and must be separated for the other information.

Net volume of liquid products in packages containing 1 pint or more and less than 1 U. S. gallon must be declared first in total fluid ounces followed by a statement in parentheses in terms of quarts, pints, and fluid ounces or fractions of the pint or quart. (Example: 40 fluid ounces (1.25 quarts) or 40 fluid ounces (1 1/4 quarts).) Volume of packages containing less than 1 pint must be declared in fluid ounces.

Packages of 4 pounds or larger or 1 gallon or larger need not have their contents expressed in terms of total ounces; however, for such packages the contents must be stated in the largest unit weight or measure, with any remainder in ounces or common or decimal fractions of the pound; or in the case of gallons, the remainder in quarts, pints, and fluid ounces, or decimal fractions of the gallon.

If the label of any food package also represents the contents in terms of the number of servings, the size of each serving must be indicated.

3)The name, street address, city, state and zip code of either the manufacturer, packer, or distributor: This information must be placed on either the principal display panel or the information panel. The street address may be omitted by a firm listed in a current city or telephone directory. Imported product labels may omit the zip code.

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4)Statement of Ingredients: The ingredients in a food must be listed by their common names in order of their predominance by weight unless the food is standardized, in which case the label must include only those ingredients which the standard makes optional. Most ingredients in standardized foods are Aoptional@ and therefore must be listed on the label. The word Aingredients@ does not refer to the chemical composition, but means the individual food components of a mixed food. If a certain ingredient is the characterizing one in a food (e.g., shrimps in shrimp cocktail) the percent of that ingredient may be required as part of the name of the food.

Food Additives and Colors are required to be listed as ingredients, but the law exempts butter, cheese, and ice cream from having to show the use of color. Spices, flavors and color may be listed as such, without naming the specific materials, but any artificial colors or flavors must be identified as such, and certain coal-tar colors must be names specifically.

5)Nutrition Information: Nutrition labeling must appear on the food label or in accompanying labeling. FDA has specified a uniform format which must include the serving size, the number of servings per container and the nutrition content of the food per serving, including the amount of each of 11 nutrients specified in the statute, such as calories, sugars, and sodium. The law adds a new section to the FD&C Act which requires nutrition labeling for virtually all food products, replacing the existing FDA nutrition labeling regulations.

Genetically modified (GM) foods

All genetically modified foods intended for sale in Australia and New Zealand must undergo a safety evaluation by Food Standards Australia New Zealand (FSANZ). FSANZ will not approve a GM food unless it is safe to eat.

What are GM foods? People have been manipulating the genetic make-up of plants and animals for countless generations using traditional cross breeding. This involves selecting plants and animals with the most desirable characteristics (e.g. disease resistance, high yield, good meat quality) for breeding the next generation.

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Today’s techniques of genetic modification – called gene technology – provide new ways of identifying particular characteristics and transferring them between living organisms. For example, it is now possible to make a copy of a particular gene from the cells of a plant, animal or microbe, and insert the copy into the cells of another organism to give a desired characteristic. Because the resulting plants, animals or microbes have had their genetic material altered in some way, they are commonly referred to as ‘genetically modified’ or ‘GM’ organisms. Foods derived from genetically modified organisms are called ‘GM foods’. Most of the GM foods produced so far have been obtained from GM plants. Some examples of GM foods are corn plants with a gene that makes them resistant to insect attack, or soybeans with a modified fatty acid content that makes the oil better suited for frying. Developments are also underway to produce plants that use less water to grow, and so make them more suitable for changing climatic conditions, that is, droughttolerant crops.

In Australia, the Office of the Gene Technology Regulator (OGTR) oversees the development and environmental release of GM organisms under the Gene Technology Act 2000. Most dealings with GM organisms must be licensed, and licenses will not be issued unless the OGTR is satisfied that any risks posed can be managed in such a way as to protect the health and safety of people and to protect the environment.

In New Zealand, similar functions are undertaken by the Environmental Risk Management Authority.

GM foods are regulated under Standard 1.5.2 – Food produced using Gene Technology, contained in the Australia New Zealand Food Standards Code (the Code). The standard has two provisions – mandatory pre-market approval (including a food safety assessment) and mandatory labeling requirements. This standard ensures that only assessed and approved GM foods enter the food supply.

Do GM foods have to be identified on food labels?

It is mandatory for GM foods to be identified on food labels in Australia and New Zealand. These requirements became law in December 2001 and were put in place by food ministers to assist consumers to purchase or avoid GM foods, depending on their own views and beliefs.

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GM foods and ingredients (including food additives and processing aids from GM sources) must be identified on labels with the words ‘genetically modified’. GM foods must also be labeled if they have altered characteristics. For example, if a GM food has an increased level of a particular nutrient, such as a vitamin, or has to be cooked or prepared in a different way compared to the conventional food, then this also needs to be stated on the label.

Antibiotics and food

Some farmers use antibiotics to maintain the health of their animals and as a result low residues of antibiotics may be present in some of the food we eat.

Standard 1.4.2 in the Food Standards Code (the Code) lists the maximum permissable limits for residues in food. Food legislation makes it illegal to sell if it contains residues in excess of these limits, which set the maximum residues that could result if an antibiotic is used legally. They do not represent the residues that are always present in the food we eat and in most cases the residues are very much lower.

Before an antibiotic can be legally used, the Australian Pesticide and Veterinary Medicines Authority (APVMA) must be satisfied that it will not result in residues being an undue risk to the safety of people. Food Standards Australia New Zealand (FSANZ) must also be satisfied that the potential residues in treated food do not represent an unacceptable risk to public health and safety. FSANZ will not recommend approval of a limit for any chemical which could pose an unacceptable risk to public health and safety.

State and territory agriculture departments are responsible for controlling and monitoring the use of antibiotic products. Consumers select foods according to taste, price, quality and the way they are produced, and at FSANZ we encourages consumers to choose a varied, balanced and healthy diet that meets their individual needs. Consumers can have confidence that Australian meat complies with the highest safety standards.

Consumers may choose to avoid food containing antibiotic residues for a variety of reasons. However, some people do not consider that there are public health reasons why food containing low levels of antibiotic residues or food produced with legally registered antibiotics should be avoided.

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СПИСОК МЕР ИЗМЕРЕНИЯ

1. Меры объёма и вместимости

British:

1 cubic yard (cu. yd) = 27 cubic feet; 1 cubic foot (cu. ft) = = 1,728 cubic inches (cu. in.); 1 gallon (gal.) = 4 quarts;

1 quart (qt.) = 2 pints (pt.); 1 pint = 16 fluid ounces (U. S.) = = 20 fluid ounces (Brit.).

Metric:

1 cubic metre (m3) = 1,000,000 cubic centimetres (cm3); 1 cubic centimetre = 1,000 cubic millimetres (mm3);

1 hectolitre (hi) = 100 litres (1) = 100,000 cubic centimetres; 1 litre = 1,000 cubic centimetres.

Примечание

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