Standards

This standard specifies the general requirements for a laboratory safety management system, which will enable a laboratory to formulate a policy and objectives, taking into account legislative requirements and information about significant risks, which the laboratory can control and over which it can be expected to have an influence, to protect its employees and others, whose health and safety may be affected by the activities of the laboratory. In addition this standard specifies specific requirements for medical laboratories. This standard is applicable to any laboratory that wishes to: (a) implement, maintain and improve an Occupational Safety and Health Management System; (b) assure itself of its conformance with its stated safety policy; and (c) make s self-determination and self –declaration of conformance with this standard.

 This standard specifies the general requirements for a laboratory safety management system, which will enable a laboratory to formulate a policy and objectives. It takes into account legislative requirements and information about significant risks, that the laboratory can control and over which  it can be expected to have an influence, to protect its employees and others, whose health and safety may be affected by the activities of the laboratory. 

This standard specifies requirements for brewery products to be sold in the Caribbean Common Market. It does not cover beverages sold under common names including the words “beer” “ale”, that are not derived from cereals (for example, ginger beer, ginger ale, root beer).

This document specifies requirements for an occupational health and safety (OH&S) management system, and gives guidance for its use, to enable organizations to provide safe and healthy workplaces by preventing work-related injury and ill health, as well as by proactively improving its OH&S performance. This document is applicable to any organization that wishes to establish, implement and maintain an OH&S management system to improve occupational health and safety, eliminate hazards and minimize OH&S risks (including system deficiencies), take advantage of OH&S opportunities, and address OH&S management system nonconformities associated with its activities. This document helps an organization to achieve the intended outcomes of its OH&S management system. Consistent with the organization’s OH&S policy, the intended outcomes of an OH&S management system include: a) continual improvement of OH&S performance; b) fulfilment of legal requirements and other requirements; c) achievement of OH&S objectives.

This international standard specifies requirements for quality and competence in medical laboratories. It can be used by medical laboratories in developing their quality management systems and assessing their own competence. It can also be used for confirming or recognizing the competence of medical laboratories by laboratory customers, regulating authorities and accreditation bodies.

This standard specifies requirements for labelling of brewery products to be sold in the Caribbean Common Market. It does not cover beverages sold under common names, including the words “beer” and “ale”, that are not derived from cereals (for example, ginger beer, ginger ale, root beer).

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 document specifies the requirements for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other specified FSMS requirements). It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.

Certification of FSMS is a third-party conformity assessment activity (as described in ISO/IEC 17000:2020, 4.3), and bodies performing this activity are third-party conformity assessment bodies.

NOTE 1 In this document, the terms “product” and “service” are used separately (in contrast with the definition of “product” given in ISO/IEC 17000).

NOTE 2 This document can be used as a criteria document for the accreditation or peer assessment of certification bodies which seek to be recognized as being competent to certify that an

FSMS complies with ISO 22000 or other sets of specified FSMS requirements. It is also intended to be used as a criteria document by regulatory authorities and industry consortia which engage in direct recognition of certification bodies to certify that an FSMS complies with ISO 22000. Some of its requirements can also be useful to other parties involved in the conformity assessment of such certification bodies, and in the conformity assessment of bodies that undertake to certify the compliance of FSMS with criteria additional to, or other than, those in ISO 22000. FSMS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, an FSMS requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its management system.

NOTE 3 Certification of an FSMS according to ISO 22000 is a management system certification, not a product certification. Other FSMS users can use the concepts and requirements of this document provided that the requirements are adapted as necessary.

This Technical Specification - defines the rules applicable for the audit and certification of a food safety management system [FSMS] complying with the requirements given in ISO 22000 9or other sets of specified FSMS requirements), and - provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.