T H Hill Standard DS-1 , Third Edition , 2004, 3 Volumes Set

A lot has changed in our industry since we introduced the first edition of DS-1 in 1992. Drilling technology has advanced dramatically in fifteen years, and to keep pace with this change T H Hill has continually updated Standard DS-1. The initial one volume of the first edition has evolved into the three volumes of Third Edition, covering drill string manufacture, design and inspection. Additionally, DS-1 has achieved global acceptance, as evidenced by its use in more than 60 countries and the incredible growth of the sponsor group.

DS-1 Volume 1 – Drilling Tubular Product Specification

A totally new, easy to use manufacturing specification for drilling tubular products.
A global manufacturing standard must be comprehensive, technically sound and easy to use for both buyer and producer. In developing Volume 1 of DS-1® Third Edition, we have worked with the manufacturers, buyers, and users of drilling tubular products to create such a standard. The Drilling Tubular Product Specification is Volume 1 of DS-1 Third Edition, and offers a totally new approach to standardization of the manufacturing process.

Highlights of the New Manufacturing Standard:

- Establishes requirements for two service levels: Normal and Critical
- All manufacturing, dimensional and metallurgical requirements in tabular format
- Covers drill pipe, HWDP, subs, drill collars and pup joints
- Addresses the requirements for higher grade drill pipe (Z-140 and V-150)
- Introduces a special category for thick-wall drill pipe
- Includes procedures for non-destructive testing of components not addressed by API
- Entire volume structured for ease of use

DS-1 Volume 2 – Drill Stem Design & Operation

A revolutionary standard for drill string design and operation.

What if you could dramatically increase the fatigue life of your drill string merely by following structured design criteria? With the DS-1® Third Edition Design Volume, you can. Years of research have culminated in a ground-breaking approach to drill string design that maximizes fatigue mitigation while delivering an optimal overall design. This innovative technology can only be found in Standard DS-1 Drill Stem Design and Operation, Volume 2 of our Third Edition.

The New Standard in Design Includes:

- Innovative fatigue mitigation design methods (Curvature Index and Stability Index)
- Risk-based design groups for overload prevention
- Risk-based design groups for fatigue mitigation
- New drill pipe sizes and grades
- Slip-cut severity and the impact on fatigue
- New methods for corrosion monitoring
- Expanded coverage for slip crushing issues
- Considerations for reactive torque and casing wear
- Instructions for specifying an appropriate inspection

DS-1 Volume 3 – Drill Stem Inspection

A greatly expanded volume dedicated to inspection.

In the past decade, DS-1® has become the global standard for inspection by offering comprehensive procedural detail, an easy to use inspection specification system and timely technical updates. The Third Edition carries on this tradition and augments it by spotlighting inspection in a separate volume.

New Content Includes:

- Inspection tables supplemented with new pipe sizes, weights, and grades

- New inspection criteria introduced for thick-wall drill pipe, HWDP and drill collars

- Coverage of Z and V grade drill pipe

- Manufacturer-specific connection inspection criteria

- Expansion of MUT tables

- Internal plastic coating evaluation reference photographs

- New procedure for full length UT inspection of drill pipe tubes
- New inspection category for heavy duty landing string
- Fishing tool inspection criteria

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SQF 2000 Code (Safe Quality Food ) : A HACCP-Based Supplier Assurance Code for the Food Manufacturing and Distributing Industries. 6th Edition. AUGUST 2008

The Safe Quality Food (SQF) 2000 Code provides for the Food Supplier a food safety and quality management certification program that is tailored to their needs. It enables them to meet product trace, regulatory, food safety and commercial quality criteria in a structured and cost effective manner.


The SQF 2000 Code is designed for use by all sectors of the food industry. The Code is a HACCP quality management system that utilizes NACMCF and CODEX HACCP Principles and Guidelines, proven methods used by the food industry to reduce the incidence of unsafe food reaching the marketplace. It is designed to support industry or company branded product and to offer benefits to Suppliers and their customers at all links in the food supply chain. The Supplier and the customer first agree to a finished product specification. The Supplier then develops plans for its products and processes to cover controls necessary to ensure food safety and quality.


Products produced and manufactured under the SQF 2000 Code certification retain a high degree of acceptancein global markets.


The main feature of the Code is its emphasis on the systematic application of the HACCP Guidelines (see
Appendix 2). The implementation of an SQF 2000 management system addresses a buyer’s food safety and
quality requirements and provides the solution for businesses supplying local and global food markets.


Certification of SQF 2000 Systems by a Certification Body is not a statement that the Certification Body guarantees the safety of a Supplier’s food or service. It is not a guarantee that all food safety regulations are being met, or will continue to be met, at all times. It is a statement that the Supplier’s Food Safety Plans have been implemented in accordance with the HACCP Method and applicable regulatory requirements and that theyhave been validated and verified and determined effective to manage food safety. It is also a statement of theSupplier’s commitment to:


1. Produce safe, quality food
2. Comply with the requirements of the SQF 2000 Code
3. Comply with applicable food legislation
The development of the SQF 2000 Code emphasizes the importance of independent third party assurance of food safety and quality by all sectors of the food industry.


The SQF 2000 Code is divided into three Certification levels. An explanation of each level is provided in Appendix
1. Each Level is designed to indicate the level of development of a Producer’s food safety and quality management system as follows:

Level 1 Food Safety Fundamentals
Level 2 Certified HACCP Food Safety Plans
Level 3 Comprehensive Food Safety and Quality Management Systems

SQF 2000 (Safe Quality Food) certificate from NSF International. The SQF program provides independent certification that a supplier's food safety and quality management systems comply with international and domestic food safety regulations. SQF 2000 certification is a Global Food Safety Initiative (GFSI) recognized scheme, which was launched to enhance food safety, ensure consumer protection and strengthen consumer confidence.

This globally trusted food safety and quality certification provides an additional level of assurance and commitment to our customers that BI's ingredients have been produced, processed, prepared and handled according to the highest possible quality standards across all levels of the supply chain.

QF 2000 is an HACCP-based food safety and quality management system. The Food Safety Modernization Act, which was recently signed into law by President Obama, makes it mandatory for all dietary supplement raw material suppliers to perform hazard analysis and have a risk-based food safety plan. In today’s marketplace no company can ignore food safety standards in any part of their supply chain.

The SQF 2000 Code requires the safety management system to include specifications for and control Raw Materials, Packaging, Contract Service Providers, Contract Manufacturers and Finished Product.

Section 4.4 Attaining Food Safety requires compliance with Food Legislation (Regulation), for an organisation to establish Safety Fundamentals, Safety Plans, control Incoming Goods and Services, establish Corrective and Preventative Action procedures and a Non-conforming Product/Equipment procedure. Control of Product Rework, Product Release and rotation of Stock is also required.

Section 4.5 addresses Verification and Validation requirements.
Responsibility, Frequency and Methods for Verification, Validation
Verification of Monitoring Activities, Product Sampling, Inspection and Analysis and Internal audits should be documented and included in a Verification Schedule.
The rest of section 4 of the SQF 2000 Code covers the requirements for Product Identification, Trace, Withdrawal and Recall, Site Security And those for Identity Preserved Foods.

Section 5 of the SQF Code outlines the standards required for Building and Equipment Design and Construction much of which is as per CODEX guidelines. Fundamentally Sites should be approved and in a suitable location or the environment managed to prevent safety risk. There is an emphasis on the building construction standards expected in food handling areas. The standard prescribes standards for equipment, utensils, protective clothing, hand washing facilities and vehicles. Section 5 also addresses the control of water and ice supply, storage facilities, separation of functions, on-site laboratories, staff amenities, first aid facilities and waste disposal.

Section 6 of the SQF 2000 Code clarifies the expected pre-requisite programs including personnel practices, training, calibration, pest control, maintenance, cleaning/sanitation, the monitoring water quality, control of physical contaminants, supplier approval, transport/delivery, waste management and allergen control.

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BRC Global Standard for Food Safety – Interpretation Guideline

The British Retail Consortium (BRC) has produced guidance for the understanding of how to obtain certification to Issue 5 of the Global Standard for Food Safety and the implementation of individual requirements across all industry sectors. The guideline discusses the principles behind each of the requirementsclause by clause, assisting companies to effective implementation. Included is discussion on how to prepare for a BRC audit, what to expect during the audit and what actions are required following an audit and to maintain certification.

The Guideline also explains how to prepare for a BRC audit and what actions are required following an audit to maintain certification.– Issue 5. It discusses the requirements clause by clause and assists companies across all industry sectors to achieve effective implementation.

Key Features:
- The format of the guideline closely mirrors that of the Standard to aid cross-reference.
- Discusses the principles behind each of the requirements clause by clause.
- Examples included to explain the type of documents, procedures and level of detail which would be required by an auditor.
- Discussion on how to prepare for an audit, what to expect during an audit and how to maintain certification.
- A full glossary and Appendices.

Electronic Publication: This is an electronic publication in PDF format. For more information on purchasing and downloading electronic publications please visit the Downloads section of our Online Bookshop help pages.

This Guideline will help in interpreting the requirements of the BRC Global Standard for Food Safety – Issue 5. It discusses the requirements clause by clause and assists companies across all industry sectors to achieve effective implementation.

Print
9780117025813

PDF
9780117025899

The product is a DRM Protected PDF which is ONLY compatible with Adobe Digital Editions.
It is NOT compatible with any version of Adobe Reader. Adobe Digital Editions is now the default software for DRM protected PDFs.

BRC Global Standard for Food Safety – Interpretation Guideline is also available in the following– Interpretation Guideline is also available in the following: Chinese, Dutch, French, German, Italian, North American, Polish, Spanish and Swedish.

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BRC Global Standard for Food Safety – Issue 5 - Publication Date : January 30, 2008

The benchmark for food safety management, this edition has been extensively revised.
Created to establish a Standard for the suppliers of food products to UK food retailers, this publication has become a leading global Standard supported by major retailers throughout the world and adopted by over 13,500 businesses in more than 90 countries.

Print
9780117037915

PDF
9780117037953


BRC Global Standard for Food Safety – Issue 5 is also available in the following languages:
– Issue 5 is also available in the following languages: Chinese, Czech, Dutch, French,
German, Italian, North American, Norwegian, Polish, Portuguese, Portuguese (Brazilian), Spanish, Swedish, Thai, Turkish and Vietnamese.

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British Retail Consortium Standards- BRC - 2011 : The four BRC Global Standards are: GLOBAL STANDARD FOR FOOD SAFETY, GLOBAL STANDARD FOR PACKAGING & PACKAGING MATERIALS, GLOBAL STANDARD FOR CONSUMER PRODUCTS, GLOBAL STANDARD FOR STORAGE & DISTRIBUTION

The British Retail Consortium (BRC) is the leading trade association representing all retailers, from large

multiples to independents. The BRC’s Global Standards support retailers and suppliers by providing a

leading global product safety and quality certification programme.

The BRC Global Standards are a suite of four industry-leading Technical Standards that specify requirements to be met by an organisation to enable the production, packaging, storage and distribution of safe food and consumer products. Originally developed in response to the needs of UK members of the British Retail Consortium, the Standards have gained usage world-wide and are specified by growing numbers of retailers and branded manufacturers in the EU, North America and further afield.

The Standards provide a way for retailers to satisfy themselves, their customers and the enforcement authorities that products are being sourced from sites capable of consistently producing safe, legal products of the required quality.They do not replace the need for testing or inspection activities relating to individual products but they do include a check of the product conformity measures used on the site.

For producers of products, meeting the Standards allows them to demonstrate that they comply with industry requirements. They have the additional leverage of being listed on a secure database of certificated suppliers.

Certification to the BRC Standards also reduces the need for duplication of audits from a number of retailers. The site owns the audit report and can decide which retailers are able to view the audit details. The detailed audit report can be viewed via the database by those retailers selected by the supplier.

The four BRC Global Standards are:

- GLOBAL STANDARD FOR FOOD SAFETY
- GLOBAL STANDARD FOR PACKAGING & PACKAGING MATERIALS
- GLOBAL STANDARD FOR CONSUMER PRODUCTS
- GLOBAL STANDARD FOR STORAGE & DISTRIBUTION

The BRC has also produced a series of Best Practice and Standard Specific Guidelines to accompany the BRC Global Standards. It is vital for retailers and brand owners to have confidence in their suppliers and equally important for suppliers to demonstrate the quality, safety and legality of their products and services to retailers. The BRC's range of Guidelines enables both retailers and suppliers to achieve their aim by providing these simple 'how to' guides to assist companies to meet the relevant BRC Global Standards requirements.

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BRC Global Standard for Food Safety Issue 6 - 2011

The BRC Global Standard for Food Safety Issue 5 was published in January 2008 and has now been operating for 3 years. BRC periodically review all of the BRC Global Standards to ensure that they are kept up to date and continue to meet the requirements of the users.

Our aims are to ensure the Standard:
- remains effective in helping manufacturers to meet the demands of their customers

- promotes best practice for food safety and product quality management

- facilitates improvements and efficiency in the manufacturing process

How BRC will review the Standard
The review and rewrite of the Standard is carried out by working groups drawn from the BRC Technical Advisory Committees supplemented by industry experts and international Certification Bodies. We try to ensure that our working groups include representatives from all of our users and will include Trade Associations representing Food Manufacturers, Retailers, Food Service companies, Certification Bodies and Accreditation Bodies.

The BRC will be undertaking a full review of the Food Safety Standard starting in January 2011 with the objective of publishing Issue 6 in the summer of 2011 for use from January 2012.

Following the initial revision process we will produce a draft document which will be made available for comment. All contributors will automatically be provided with a copy of the draft and invited to comment. BRC expect the first draft to be available in April 2011.

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Food Safety Management Certifications 2011 ( ISO 22000 , ISO 13485 , HACCP , BRC GLOBAL STANDARDS , FSSC 22000 , BSI PAS 220 )

Food Safety Certification is ideal for primary producers, food processors & manufacturers, retailers and hospitality sector.

- ISO 22000 - Food Safety Standard
- ISO 13485 - Medical Device Manufacturing Standard
- HACCP Warranty - Food Safety Standard
- BRC Global Standard - Food
- FSSC 22000 Food Safety System Certification
- BSI PAS 220 Publicly Available Specification - Food Safety
- ISO 9001 - Quality Management Standard
- ISO 14001 - Environmental Management Standard
- ISO 13485 - Medical Device Manufacturing Standard
- OHSAS 18001 - Health and Safety Management Standard
- AS/NZS 4801 - Health and Safety Management Standard
- ISO 13485 - Medical Device Manufacturing Standard

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Food Safety Management Systems ISO Standards Package 2011 (Includes: ISO 22000:2005, ISO/TS 22003:2007, ISO/TS 22004:2005 and ISO 22005:2007 )

The ISO 22000 Food Safety Management Systems Package provides the requirements / management to control food safety hazards for any organization that prepares and or inspects food. The management of these hazards is required by crop, feed and primary food producers, food and secondary food manufacturers, wholesalers, retailers, food service operators and caterers. The package is complete with general requirements and the guidelines for any orgnaization in the food industry, requirements for providing audits / certifications for food safety management systems, conformity assessments for audits / certifications and quality / environmental management systems auditing for food safety.

ISO 22000 Food Safety Management Systems Package includes:

ISO 22000:2005
Food safety management systems -- Requirements for any organization in the food chain
Edition: 1

ISO/TS 22003:2007
Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems
Edition: 1

ISO/TS 22004:2005
Food safety management systems -- Guidance on the application of ISO 22000:2005
Edition: 1

ISO 22005:2007
Traceability in the feed and food chain -- General principles and basic requirements for system design and implementation
Edition: 1

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Quality Measurement Management Systems Standards ISO Package 2011 ( The ISO 10012 / ISO 9000 / ISO 9001 )

The ISO 10012 / ISO 9000 / ISO 9001 Quality Measurement Management Systems Package specifies the quality management requirements of a measurement management system. It also provides the requirements to ensure that measuring equipment and measurement processes are fit for their intended use by applying basic equipment verification, statistical techniques and the ISO 9000 process-oriented approach. The ISO 10012 / ISO 9000 / ISO 9001

Quality Measurement Management Systems Package includes:

ISO 10012:2003
Measurement management systems -- Requirements for measurement processes and measuring equipment
Edition: 1

ISO 9000:2005
Quality management systems -- Fundamentals and vocabulary
Edition: 3

ISO 9001:2008
Quality management systems -- Requirements
Edition: 4

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Customer Satisfaction Standards ISO Package 2011 ( ISO 10001 / ISO 10002 / ISO 10003 / ISO/TS 10004 )

The ISO 10001 / ISO 10002 / ISO 10003 / ISO/TS 10004 Customer Satisfaction Package provides complete guidelines to planning, designing, developing, implementing, maintaining and improving customer satisfaction in an organization. More specifically, it addresses codes of conduct, complaint handling, dispute resolution and guidelines to monitor and measure customer satisfaction in your organization.

The ISO 10001 / ISO 10002 / ISO 10003 / ISO/TS 10004 Customer Satisfaction Package includes:

ISO 10001:2007
Quality management -- Customer satisfaction -- Guidelines for codes of conduct for organizations
Edition: 1

ISO 10002:2004
Quality management -- Customer satisfaction -- Guidelines for complaints handling in organizations
Edition: 1 |

ISO 10003:2007
Quality management -- Customer satisfaction -- Guidelines for dispute resolution external to organizations
Edition: 1

ISO/TS 10004:2010
Quality management -- Customer satisfaction -- Guidelines for monitoring and measuring
Edition: 1

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ANSI/BHMA A156 Standards Set Complete Set of 35 BHMA Standards (A156 Series) 2011

This product includes:

ANSI/BHMA A156.10-2005 - Power Operated Pedestrian Doors
ANSI/BHMA A156.11-2010 - Cabinet Locks
ANSI/BHMA A156.115-2006 - Hardware Preparation in Steel Doors and Steel Frames
ANSI/BHMA A156.115-W-2006 - Hardware Preparation in Wood Doors with Wood or Steel Frames ANSI/BHMA A156.1-2006 - Butts & Hinges
ANSI/BHMA A156.12-2005 - Interconnected Locks & Latches
ANSI/BHMA A156.13-2005 - Mortise Locks & Latches, Series 1000
ANSI/BHMA A156.14-2007 - Sliding and Folding Door Hardware
ANSI/BHMA A156.15-2006 - Release Devices - Closer Holder, Electromagnetic and Electromechanical ANSI/BHMA A156.16-2008 - Auxiliary Hardware
ANSI/BHMA A156.17-2010 - Self Closing Hinges & Pivots
ANSI/BHMA A156.18-2006 - Materials and Finishes
ANSI/BHMA A156.19-2007 - Power Assist and Low Energy Power Operated Doors
ANSI/BHMA A156.20-2006 - Strap and Tee Hinges and Hasps
ANSI/BHMA A156.21-2009 - American National Standard for Thresholds
ANSI/BHMA A156.2-2003 - Bored and Preassembled Locks and Latches
ANSI/BHMA A156.22-2005 - Door Gasketing and Edge Seal Systems
ANSI/BHMA A156.23-2010 - Electromagnetic Locks
ANSI/BHMA A156.24-2003 - Delayed Egress Locks
ANSI/BHMA A156.25-2007 - Electrified Locking Devices
ANSI/BHMA A156.26-2006 - Continuous Hinges
ANSI/BHMA A156.27-2003 - Power and Manual Operated Revolving Pedestrian Doors
ANSI/BHMA A156.28-2000 - Recommended Practices for Keying Systems
ANSI/BHMA A156.29-2007 - American National Standard for Exit Locks, Exit Locks with Exit Alarms, Exit Alarms, Alarms for Exit
ANSI/BHMA A156.30-2003 - American National Standard for High Security Cylinders
ANSI/BHMA A156.31-2007 - American National Standard for Electric Strikes and Frame Mounted Actuators
ANSI/BHMA A156.3-2008 - Exit Devices
ANSI/BHMA A156.32-2008 - American National Standard for Integrated Door Opening Assemblies ANSI/BHMA A156.4-2008 - Door Controls - Closers
ANSI/BHMA A156.5-2010 - Auxiliary Locks and Associated Products
ANSI/BHMA A156.6-2010 - Architectural Door Trim
ANSI/BHMA A156.7-2009 - Template Hinge Dimensions
ANSI/BHMA A156.8-2010 - Door Controls - Overhead Stops and Holders
ANSI/BHMA A156.9-2010 - Cabinet Hardware
ANSI/BHMA A156.36-2010 - American National Standard for Auxiliary Locks

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