Standards

This standard specifies the quality requirements of all commercial cultivars of bananas obtained from the Musa spp., of the Musaceae family, in the green state and offered fresh to consumers, after they have been processed, packaged and conditioned.

This standard shall not apply to:

a)                  cooking bananas;

b)                 plantains;

c)                  bananas for industrial manufacturing.

This standard applies to commercial varieties of cassava grown from (Manihot dulcis baill and Manihot esculenta crantz) to be supplied fresh to the consumer, after preparation and packaging. Cassavas for industrial processing are excluded.

This standard applies to commercial varieties of cassava grown from (Manihot dulcis baill and Manihot esculenta crantz) to be supplied fresh to the consumer, after preparation and packaging. Cassavas for industrial processing are excluded.

This standard specifies the requirements of sweet peppers (Capsicum annuum L. var. grossum) which are to be supplied fresh to the consumer market at the export or import control stages, after preparation and packaging. The standard does not apply to sweet peppers for industrial processing.

This standard establishes a system of graphic symbols, intended for use in the permanent marking of textiles, providing information essential for their “proper care”. Symbols are provided for the following treatments: washing, chlorine bleaching, ironing, dry-cleaning and drying. It also specifies the use of these symbols in care labelling.

This publication was last reviewed and confirmed in 2025. Therefore this version remains current.

This test method is intended to classify fabrics for ironing purposes.  It involves ironing of the cloth specimens with a heated aluminium block at increasing temperatures and examination for changes in handle and appearance.  The fabrics may then be labelled in accordance with the ironing section of this code in terms of the test temperatures they will withstand as indicated below:

            Up to and including 110°C              COOL IRON

            Up to and including 150°C              WARM IRON

            Up to and including 200°C             HOT IRON

This standard lists hazardous chemicals and chemical products in common use and indicates their principal and subsidiary hazards.

Adopted ASTM D 1598-02. This test method covers the determination of the time-to-failure of both thermoplastic and reinforced thermosetting/

resin pipe under constant internal pressure.     

This test method covers the determination of the resistance of either thermoplastic or reinforced thermosetting resin pipe, tubing, or fittings to hydraulic pressure in a short time period. Procedure A is used to determine burst pressure of a specimen if the mode of failure is to be determined. Procedure B is used to determine that a specimen compiles with a minimum burst requirement.