This standard specifies the requirements for the essential and desirable characteristics required to be analysed for ascertaining the suitability of potable water.

This standard applies to the storage and handling of portable containers used for storage of Liquefied Petroleum Gases (LPG) and to the transportation of these containers.

This standard specifies procedures for the nutrition labelling of foods. It applies to the nutrition labelling of all foods. It does not apply to foods for special dietary uses, more detailed provisions may be developed.

This standard specifies requirements for three types of galvanized steel barbed wire. Two classes of galvanized coating, ordinarily and heavily galvanized, are specified.

This standard establishes specifications for: (a) grading criteria and grades; (b) weight classification; (c) labelling requirements; and (d) sampling protocols and methods of test

This standard shall be applied to the production and processing of raw to heat-treated liquid milk and factory milk for human consumption. Additionally, it covers the composition and labelling of fluid milk, and fluid milk products such as pasteurised, flavoured, condensed and evaporated milk. Since the sale of raw milk for direct consumption by the end-consumer is not recommended, this standard does not establish requirements for the sale of raw milk directly to the end consumer.

Additionally, it does not cover related milk products such as fermented milk products and cheeses. 

This stand prescribes the requirements for honey produced by the honeybees Apis mellifera and Meliponini sp. It specifies three grades of honey with requirements for production, handling, packaging, labelling, analytic sampling and testing of honey that is intended or offered for sale in the Caribbean Community. This standard takes into account the management of equipment and storage conditions of honey, and requirements for hygienic production that assures the safety of food for human consumption.

This document specifies requirements for a food safety management system [FSMS] to enable an organization that is directly or indirectly involved in the food chain.

a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;

b) to demonstrate compliance with applicable statutory and regulatory food safety requirements) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;

d) to effectively communicate food safety issues to interested parties within the food chain;

e) to ensure that the organization conforms to its stated food safety policy;

f) to demonstrate conformity to relevant interested parties;

g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

This document specifies three methods for determining the shape retention properties and compression strength of a doomed test specimen.