Standards
This standard gives recommendations on the serviceability of buildings against vibrations. It covers three recipients of vibrations: a) human occupancy in buildings and on pedestrian bridges; b) the contents of the building; c) the structure of the building. It applies to buildings, pedestrian bridges and walkways found within buildings or connecting them and does not include bridges that carry vehicular traffic, nor the design of foundations or supporting structures of machinery.
Within the general scope defined in Section I, ANSI/ASME B30.17 applies to overhead and gantry cranse with a top running bridge, of single-girder construction, utilizing one or more underhung hoists (see ANSI B30.16) operating on the bottom flange of the bridge girder. This Standard includes both power-driven and hand-operated equipment.
This standard specifies requirements for bread and rolls and methods of test for these requirements.
This standard specifies the requirements for processed poultry carcasses, poultry parts and poultry products for human consumption. It gives definitions of the market classes of poultry and requirements for sanitation, plant hygiene, the dressing operation, grading, packaging, labelling and marketing as well as ante-mortem and post-mortem inspection of poultry products imported and locally produced and processed poultry. It does not apply to freshly killed poultry prepared for direct sale to consumers for which conditions may be prescribed in National Regulations.
This International Standard gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade , it is applicable to the following types, husked rice and milled rice ,parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).
This standard establishes requirements for grades of paddy, cargo rice, milled rice; cargo parboiled rice and milled parboiled rice. It also specifies the general conditions for sampling and the methodologies for assessing the various factors used in the determination of the quality of rice.