How to save water. This informative good practice guide describes a range of cost-effective water saving devices and practices – some with paybacks of only a few days.
This food and drink sector reference note has been written to help those who wish to explore reducing the potential environmental impact and costs of cleaning, with particular respect to water use.
This good practice guide covers the manufacture of ceramics and has been written to help those companies involved in this industry sector to save money through reducing water use and effluent levels.
This Good Practice Guide sets out a chemicals management programme designed to help you improve how your company handles and monitors the chemicals it uses. It looks at measures to reduce waste, at the use of alternative materials and technologies, and provides background information to raise awareness of good chemicals management.
Metalworking fluids (MWFs) – sometimes referred to as coolants, suds, slurry or soap – are used in engineering workshops for a wide range of metal cutting processes, e.g. drilling, milling, tapping and turning.
Measures that help to control pollution and minimise wastes are becoming increasingly important issues for many organisations, businesses and individuals as they strive to improve their own environmental profile, reduce waste generation, meet increasingly stringent environmental discharge conditions (to air, water and land), and reduce operating costs.
Learn about common naturally occurring pathogens, their impact on us and our environment, and control measure that can be taken to reduce their impact.
Cryptosporidium is a parasite that infects man and a wide range of domestic and wild animals.
It causes cryptosporidiosis, which in healthy adults, is an unpleasant diarrhoea lasting for up to two weeks.
This short paper provides information about the norovirus, also known as the winter vomiting bug. It is the most common stomach bug in the UK, affecting people of all ages.
This short paper in our series covering food poisoning bacteria examines how various bacterium causes food poisoning, paying closer attention to five of the most common bacteria; Salmonella, Listeria, E.coli 0157, Campylobacter and Clostridium perfringens.
This short paper deals with several of the most commonly asked questions about the respiratory illness Severe Acute Respiratory Syndrome (SARS).
It considers the illness, its symptoms and other relevant issues.