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ASTM E2369 Provides Means for Healthcare Workers to Collect and Transfer Patient Data The Office of the National Coordinator for Health Information Technology (ONC), part of the United States Department of Health and Human Services, has included an ASTM International standard as part of its formal certification criteria for electronic health record (EHR) technologies. The standard, ASTM E2369…
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An ASTM International standard used for effective and timely electronic messaging of health care records has now been adopted as a standard for structured summary health record exchange included in new regulations associated with the Health Information Technology for Economic and Clinical Health Act provision of the American Recovery and Reinvestment Act of 2009 (ARRA/HITECH). ASTM E2369 ,…, Technical Contact:, Dr. David C. Kibbe, The Kibbe Group L.L.C., Pittsboro, N.C. Phone: 913-205-7968; kibbedavid@mac.com, ASTM Staff Contact:, Dan Smith, Staff Manager , Phone: 610-832-9727; dsmith@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #8451/Jan2010
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The U.S. Department of Defense, as well as architects, mechanical engineers and food service consultants who design commercial kitchens, will be the primary users of a proposed new standard, WK25126 , Specification for Recirculating Hood System for Cooking Appliances. WK25126 is being developed by Subcommittee F26.07 on Commercial Kitchen Ventilation, part of ASTM International Committee F26 on…, ASTM Committee F26 Next Meeting:, April 20-21 , April Committee Week, St. Louis, Mo., Technical Contact:, Richard Swierczyna, Architectural Energy Corp., Wood Dale, Ill., Phone: 630-860-1439, rswierczyna@archenergy.com, ASTM Staff Contact:, Christine DeJong, Phone: 610-832-9736, cdejong@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #844 4/Dec2009
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ASTM International Committee F26 on Food Service Equipment will hold a free webinar on operating costs of food service equipment on Sept. 17 from 2 to 3:30 p.m. EST. Based on the ASTM standard F2687 , Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment, the webinar will focus on the two new free tools that have been developed by food industry experts to project the total…
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The presence of lead in toys and other consumer products continues to make headlines. The Consumer Product Safety Improvement Act, a United States law enacted in August 2008, addresses the lead issue and makes provisions for the use of X-ray spectrometry in testing for lead content. To aid the toy and consumer products industries in using X-ray spectrometry for lead detection and meet the…
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Many products can come in contact with drinking water during various stages of its treatment and delivery. This contact can have taste and odor implications that will be addressed in a proposed new ASTM International standard, WK21784 , Practice for Assessing Flavor of Drinking Water. Subcommittee E18.06 on Food and Beverage Evaluation, a part of ASTM International Committee E18 on Sensory…
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Requests from industry to develop a standard practice for determining the total cost of ownership for commercial food service equipment have led to the formation of F26.05 on Life Cycle Cost, a subcommittee of ASTM International Committee F26 on Food Service Equipment. “An industry standard for analyzing the life cost of commercial food service equipment is needed to help the industry address…
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ASTM International Committee F40 on Declarable Substances in Materials has approved its first test method, F2617 , Test Method for Identification and Quantification of Chromium, Bromine, Cadmium, Mercury and Lead in Polymeric Material Using Energy Dispersive X-ray Spectrometry. The new standard is under the jurisdiction of Subcommittee F40.01 on Test Methods. ASTM F2617 describes a method for…
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ASTM International Committee E18 on Sensory Evaluation of Materials and Products is working on a proposed new standard that will provide sensory professionals with guidelines for developing, selecting and using scales in the context of sensory experiments and consumer research. WK19660 , Guide for Developing and Using Appropriate Scales, is being developed by Subcommittee E18.04 on Fundamentals…