WORKING SAFELY IN A PANDEMIC

WORKING SAFELY IN A PANDEMIC

New International Guidelines released by ISO – ISO/PAS 45005

The COVID-19 pandemic has turned the world of work upside down and employers are faced with challenges never seen before. Recognizing the need for comprehensive yet generic guidance on protecting staff while continuing to function effectively, ISO occupational health and safety (OH&S) experts quickly got to work, delivering in record time.

While the average ISO International Standard takes three years to develop, the newly published ISO/PAS 45005,Occupational health and safety management – General guidelines for safe working during the COVID-19 pandemic was developed in just three months in response to the urgency of the situation and the need for such information now.

ISO/PAS 45005 brings together international best practice on how to manage the health and safety of employees and stakeholders during the COVID-19 pandemic and is intended to complement any existing national guidelines and regulations.

Experts from 26 countries worked tirelessly to produce the guidelines in the form of a publicly available specification (PAS), which was approved by the 80 member countries of ISO’s technical committee for occupational health and safety management. This format allows the document to then be updated in its present form or be developed into a formal standard, depending on the future course of the pandemic and emergence of new information.

The document provides practical recommendations on managing any risks arising from COVID-19 and is applicable regardless of an organization’ s location or status. The guidance is practical and appropriate whatever their size, and irrespective of the approach taken to managing the pandemic in their particular jurisdiction.”

ISO/PAS 45005 was developed by ISO technical committee ISO/TC 283,  Occupational health and safety management, whose secretariat is held by BSI, ISO’s member for the UK.

The guidance document can be purchased from respective country’s national standards body – ISO member or at the ISO Store.

It has also been made freely available in read-only format [link to OBP] on the ISO Website to support global efforts in dealing with the COVID-19 crisis.

Source :

https://www.iso.org/news/ref2603.html

NABH Accreditation Standards for Medical Imaging Services – 2nd Edition

NABH Notification for Medical Imaging Services – 2nd Edition Migration Plan

For Medical Imaging Services (MIS) NABH will start conducting assessments as per 2nd Edition standard from 01st February 2021 onwards and no fresh or renewal application will be accepted as per 1st Edition standard after 01st January 2021.  

The MIS centres which are accredited (either fresh or renewal) as per 1st Edition before 31st January 2021 will be required to upgrade their centres to the MIS 2nd Edition before 30th June 2021 and submit compliance report to NABH in the form of an internal audit report based on MIS 2nd edition. The actual implementation of the 2nd edition by the center will be verified by NABH during the next due assessment. 

NABH has organised a Program on Implementation (POI) on NABH Accredittaion Standrds for Medical Imaging Services (2nd Edition) on February 27 & 28, 2021.

The training details are available at the link below : https://www.nabh.co/EventDetails.aspx?id=81

Revised Migration plan for transition of Applicant/Accredited MIS Centres towards the implementation of NABH Accreditation Standards for Medical Imaging Services – 2nd Edition in their respective centres is being issued by NABH and the document can be downloaded from the link below :

FSSAI Notification

Standards for fortification of processed food products

FSSAI notifies norms for permissible levels of micronutrients for fortifying processed food products.

In the wake of setting stronghold principles for staples, the Food Safety and Standards Authority of India (FSSAI) has advised standards for passable degrees of micronutrients for fortifying food items that are processed, for example, breakfast oats, breads, biscuits, rusks, noodles, pasta, buns and juices.

Manufacturers should abide by the set standards by next year.