Este documento presenta tres preguntas sobre circuitos eléctricos. La primera pregunta pide calcular la potencia entregada por dos fuentes de voltaje en un circuito. La segunda pregunta pide calcular el tiempo de relajación y graficar el proceso de carga y descarga de un capacitor en un circuito RC y RL. La tercera pregunta contiene varias preguntas conceptuales sobre corriente eléctrica, resistencia, potencia y leyes de Kirchhoff que deben ser respondidas basadas en lecturas recomendadas.
This document provides a curriculum vitae for Balaji Radhakrishnan, who has over 7 years of experience as a QA/QC Inspector, Engineer, and Supervisor in oil and gas construction projects. He has worked on projects for companies like Saudi Aramco, SABIC, and MAADHEN. His responsibilities have included inspecting welding, piping installation, equipment, and materials to ensure compliance with quality standards and resolving any issues. He is approved to inspect welding by SABIC and Saudi Aramco. He holds an engineering degree and welding certification and has led QA/QC teams on multiple projects.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
HACCP is a system to identify and control potential food safety hazards. It involves identifying critical control points where hazards could occur, establishing procedures to eliminate hazards, and documenting compliance. The company has restructured all day-to-day procedures into a new Standard Operating Procedures book and log system according to HACCP principles to formalize their food safety process from receiving to disposal. Employees will now follow new and existing procedures outlined in the SOP book to control hazards identified on a flow chart at each stage of food production.
Este documento presenta tres preguntas sobre circuitos eléctricos. La primera pregunta pide calcular la potencia entregada por dos fuentes de voltaje en un circuito. La segunda pregunta pide calcular el tiempo de relajación y graficar el proceso de carga y descarga de un capacitor en un circuito RC y RL. La tercera pregunta contiene varias preguntas conceptuales sobre corriente eléctrica, resistencia, potencia y leyes de Kirchhoff que deben ser respondidas basadas en lecturas recomendadas.
This document provides a curriculum vitae for Balaji Radhakrishnan, who has over 7 years of experience as a QA/QC Inspector, Engineer, and Supervisor in oil and gas construction projects. He has worked on projects for companies like Saudi Aramco, SABIC, and MAADHEN. His responsibilities have included inspecting welding, piping installation, equipment, and materials to ensure compliance with quality standards and resolving any issues. He is approved to inspect welding by SABIC and Saudi Aramco. He holds an engineering degree and welding certification and has led QA/QC teams on multiple projects.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
HACCP is a system to identify and control potential food safety hazards. It involves identifying critical control points where hazards could occur, establishing procedures to eliminate hazards, and documenting compliance. The company has restructured all day-to-day procedures into a new Standard Operating Procedures book and log system according to HACCP principles to formalize their food safety process from receiving to disposal. Employees will now follow new and existing procedures outlined in the SOP book to control hazards identified on a flow chart at each stage of food production.