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The International Electrotechnical Commission publishes the 60079 series of standards [2] which defines a system for classification of locations, as well as categorizing and testing of equipment designed for use in hazardous locations, known as "Ex equipment". IEC 60079-10-1 covers classification of explosive gas atmospheres, and IEC 60079-10-2 ...
ATEX Directive 2014/34/EU was published on 29 March 2014, by the European Parliament. It refers to the harmonization of the laws of the Member States relating to equipment and protective systems intended for use in potentially explosive atmospheres. Regarding ATEX 99/92/EC Directive, the requirement is that Employers must classify areas where ...
Significant weather advisory (SPS; alt.: significant weather alert) – A strong thunderstorm below severe criteria, containing small hail below 1 inch (2.5 cm) diameter, and/or strong winds of 39–57 miles per hour (63–92 km/h), is indicated by Doppler weather radar and may create some adverse impacts on travel.
"Food in prep cooler reading from 47 F to 49 F, ambient air temperature at 49F," which is over the cold standard of at or below 41 degrees F for potentially hazardous food. Medina's Take Out ...
Intrinsic safety ( IS) is a protection technique for safe operation of electrical equipment in hazardous areas by limiting the energy, electrical and thermal, available for ignition. In signal and control circuits that can operate with low currents and voltages, the intrinsic safety approach simplifies circuits and reduces installation cost ...
IP code. The IP code or ingress protection code indicates how well a device is protected against water and dust. It is defined by the International Electrotechnical Commission (IEC) under the international standard IEC 60529 [ 1] which classifies and provides a guideline to the degree of protection provided by mechanical casings and electrical ...
Divisions. Class 3: Flammable Liquids. A flammable liquid is a liquid having a flash point of not more than 60 °C (140 °F), or any material in a liquid phase with a flash point at or above 37.8 °C (100 °F) that is intentionally heated and offered for transportation or transported at or above its flash point in a bulk packaging.
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...