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DocumentCalibration and validation techniques development for forest utilization of agroforestry satellite data
XV World Forestry Congress, 2-6 May 2022
2022Also available in:
No results found.The Agriculture and Forestry Satellite, one of the next-generation medium-sized satellite series to be launched in Korea, is a satellite in progress to monitor environmental changes in forestry and agriculture and periodic monitoring of forests and crops. It has five spectral bands, including Blue, Green, Red, Red Edge, Near Infrared, and a high spatial resolution of 5 m. It is designed to observe the entire Korean peninsula in 3 days by utilizing a revisit cycle once a day and a wide swath of 120 km. To accurately collect surface information from the satellite images, it is necessary to correct the geometry and topography effects. Because geometry and topography correction is significant because the reflectivity may appear different depending on the slope. Therefore, it is necessary to analyze what parameters respond sensitively to the wavelength range of agricultural and forestry satellites in Korea's forest areas and how they affect them. Since the current agriculture and forestry satellite is before launch, we will use similar satellite images to examine the pre-launch image calibration and validation technology. This presentation intends to share the analysis's initial results by applying geometric, and terrain correction techniques using currently available satellites similar to agroforestry satellites. Through this study's results, it is expected that it will be able to provide factors to be considered in the forestry field in the future development of the agricultural and forestry satellite calibration program. Keywords: Monitoring and data collection ID: 3622303 -
Meeting
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BookletEstablish validated critical limits – Step 8, Principle 3 2023
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No results found.Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to set and validate critical limits for each Critical control point (CCP) (Step 8 / Principle 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Critical limits establish whether a CCP is in control, and can, therefore, be used to separate acceptable products from unacceptable ones. Critical limits should be measurable or observable and typically use minimum and/or maximum values or critical parameters, such as temperature, time, moisture level, pH, aw, conveyor belt speed, etc. Critical limits should be scientifically validated to ensure they are capable of controlling hazards to an acceptable level. In many cases, CCPs can be validated using available information and existing studies from credible sources. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
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