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  • Environment and Public Health: Field Training Manual | Rutgers NJAES Office of Continuing Professional Education | Formerly Cook College
    Developed over the course of training Want to learn more about the field training that will help you prepare for the NJ REHS exam and a get a taste of what a career in public health is all about Download the EPH Field Training Manual now Simply fill out the form below to gain instant access to your free copy Fill out this form to download the free EPH Field Training Manual Required Field First Name This field is required Last Name This field is required Email Address This field is required Phone Number This field is required Would you like to receive information about the EPH program Yes No Please select an item We will never sell rent or exchange your contact information with a third party Find out if you qualify for the EPH Program and begin preparing for your career as a REHS 2015 Dates In the Classroom June 1 July 17 2015 In the Field 200 hour internship at a local health department Contact Us Download Brochure PDF About EPH Course Overview Course Description Fees and Financial Aid Loans Schedule Location Agenda Prerequisites Housing Risk Free Evaluation Meet Our Students EPH Students in the News Student

    Original URL path: http://www.cpe.rutgers.edu/eph/environment-and-public-health-field-training-guide.html (2014-06-13)
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  • GIS Resource Center | Rutgers Office of Continuing Professional Education
    geographic information systems GIS teaching and research Rutgers University Consortium for Geographic Information Science UCGIS A non profit organization of universities and other research institutions dedicated to advancing our understanding of geographic processes and spatial relationships through improved theory methods technology and data New Jersey Office of Geographic Information Systems The NJ Office of GIS plays a leadership role in coordinating the use of computer mapping and analysis technology throughout New Jersey This site provides information on how GIS works and links to important NJ State GIS initiatives New Jersey Geographic Information Network NJGIN provides the ability to search for spatial data and interactive mapping services across a distributed network of local nodes throughout New Jersey s state and local government NJ DEP Bureau of Geographic Information Systems The main page of NJDEP s Bureau of GIS The bureau provides GIS guidance and assistance to the various bureaus within NJDEP as well as outside agencies New Jersey Geological Survey View and download a geological survey map of NJ NJ DOT GIS Page Learn more about how the NJ Dept of Transportation uses GIS to develop state and county maps for transportation planning Download maps in pdf and zipped formats NJDHSS GIS Data The state health department s GIS data page provides datasets available for download in ESRI shapefile format on NJ s ambulatory care facilities federally qualified health centers and hospital locations URISA Urban Regional Information Systems Association A nonprofit association of professionals using Geographic Information Systems GIS and other information technologies to solve challenges in state provincial regional and local government agencies MAC URISA The Mid Atlantic Chapter of URISA Serves New Jersey Eastern Pennsylvania Delaware and Northern Maryland Back to TOP of GIS Resource Page All Upcoming Courses Browse Upcoming Courses by Date ArcGIS Introduction ArcGIS Editing Data Development Combining Engineered Contaminant Source Area Treatment Technologies and MNA for Site Cleanup Under the LSRP Program Environment Public Health Environmental Funding Freshwater Wetlands Protection Act Rules Geology Hydrogeology Chemistry HEC RAS A 3 Day Intensive Hands on Workshop Lake Management NJDEP Case Study Training for LSRPs Regulatory Training in Underground Storage Tanks Septic Inspections in New Jersey Stormwater Management for Engineers The Ethical Organization The Role of the Environmental Consultant in Litigation Understanding Sustainability Management Vapor Intrusion Under the LSRP Program Air Quality All Air Quality Courses Auditor s Workshop Managing Environmental Compliance Emission Statements Using RADIUS Mastering RADIUS NJDEP Air Quality Permitting Seminar NJDEP Vapor Intrusion Guidance Radon and Indoor Air Quality Courses Vapor Intrusion Under the LSRP Program Ecology All Ecology Courses Ecological Risk Assessment Practice and Protocols Environmental Law All Environmental Law Courses Advanced Petroleum Forensics Geochemistry Discharge Prevention Program Compliance in NJ Environmental Forensics Environmental Law Regulation Environmental Law for LSRPs The Ethical Organization The Role of the Environmental Consultant in Litigation Geology Groundwater All Geology Groundwater Courses Geology Hydrogeology Chemistry Glacial Deposits of NJ Groundwater in Fractured Bedrock Practical Applications in Hydrogeology GIS Geomatics All GIS Geomatics Courses ArcGIS Introduction ArcGIS Editing Data Development

    Original URL path: http://www.cpe.rutgers.edu/gis/ (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Good Manufacturing Practice | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    FSIS USDA regulation requiring HACCP for seafood 21CFR123 123 3 Definitions 123 5 Current good manufacturing practice 123 6 Hazard analysis and Hazard Analysis Critical Control Point HACCP plan 123 7 Corrective actions 123 8 Verification 123 9 Records 123 10 Training 123 11 Sanitation control procedures 123 12 Special requirements for imported products 123 15 General 123 16 Process controls 123 20 General 123 28 Source controls Sec 123

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Current%20good%20manufacturing%20practice.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    plan Every processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur as described in paragraph a of this section A HACCP plan shall be specific to 1 Each location where fish and fishery products are processed by that processor and 2 Each kind of fish and fishery product processed by the processor The Page 272 plan may group kinds of fish and fishery products together or group kinds of production methods together if the food safety hazards critical control points critical limits and procedures required to be identified and performed in paragraph c of this section are identical for all fish and fishery products so grouped or for all production methods so grouped c The contents of the HACCP plan The HACCP plan shall at a minimum 1 List the food safety hazards that are reasonably likely to occur as identified in accordance with paragraph a of this section and that thus must be controlled for each fish and fishery product Consideration should be given to whether any food safety hazards are reasonably likely to occur as a result of the following i Natural toxins ii Microbiological contamination iii Chemical contamination iv Pesticides v Drug residues vi Decomposition in scombroid toxin forming species or in any other species where a food safety hazard has been associated with decomposition vii Parasites where the processor has knowledge or has reason to know that the parasite containing fish or fishery product will be consumed without a process sufficient to kill the parasites or where the processor represents labels or intends for the product to be so consumed viii Unapproved use of direct or indirect food or color additives and ix Physical hazards 2 List the critical control points for each of the identified food safety hazards including as appropriate i Critical control points designed to control food safety hazards that could be introduced in the processing plant environment and ii Critical control points designed to control food safety hazards introduced outside the processing plant environment including food safety hazards that occur before during and after harvest 3 List the critical limits that must be met at each of the critical control points 4 List the procedures and frequency thereof that will be used to monitor each of the critical control points to ensure compliance with the critical limits 5 Include any corrective action plans that have been developed in accordance with Sec 123 7 b to be followed in response to deviations from critical limits at critical control points 6 List the verification procedures and frequency thereof that the processor will use in accordance with Sec 123 8 a 7 Provide for a recordkeeping system that documents the monitoring of the critical control points The records shall contain the actual values and observations obtained during monitoring d Signing and dating the HACCP plan 1 The HACCP plan shall be signed and dated either by the most

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Hazard%20analysis%20and%20Hazard%20Analysis%20Critical%20Control%20Point%20%28HACCP%29%20plan.html (2014-06-13)
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  • Code of Federal Regulations Title 21 Part 123 Corrective Actions | HACCP | Food Safety Training | Rutgers NJAES Office of Continuing Professional Education
    15 General 123 16 Process controls 123 20 General 123 28 Source controls Sec 123 7 Corrective actions a Whenever a deviation from a critical limit occurs a processor shall take corrective action either by 1 Following a corrective action plan that is appropriate for the particular deviation or 2 Following the procedures in paragraph c of this section b Processors may develop written corrective action plans which become part of their HACCP plans in accordance with Sec 123 6 c 5 by which they predetermine the corrective actions that they will take whenever there is a deviation from a critical limit A corrective action plan that is appropriate for a particular deviation is one that describes the steps to be taken and assigns responsibility for taking those steps to ensure that 1 No product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation and 2 The cause of the deviation is corrected c When a deviation from a critical limit occurs and the processor does not have a corrective action plan that is appropriate for that deviation the processor shall 1 Segregate and hold the affected product at least until the requirements of paragraphs c 2 and c 3 of this section are met 2 Perform or obtain a review to determine the acceptability of the affected product for distribution The review shall be performed by an individual or individuals who have adequate training or experience to perform such a review Adequate training may or may not include training in accordance with Sec 123 10 3 Take corrective action when necessary with respect to the affected product to ensure that no product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation

    Original URL path: http://www.cpe.rutgers.edu/food/haccp/cfr21123/Corrective%20actions.html (2014-06-13)
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