Standards

This CARICOM Regional Standard specifies requirements and methods of test for pasta products made from semolina, durum flour, wheat flour, farina flour or any suitable wheat flour. This standard is applicable to pasta classified as macaroni, spaghetti, vermicelli, noodles and egg noodles. This standard also applies to pasta products used in preparing other foods or included in packages of ingredients that are prepared for retail sale. EXAMPLE Pasta used in canned soups, soup mixes, macaroni and cheese dinners. This CARICOM Regional Standard is not applicable to Asian/Oriental style noodles including chowmein or chaomein and to other food in forms resembling pasta products made from rice, beans or cereals other than wheat.

This specification covers two grades of kerosene suitable for use in critical kerosene burner applications: 1.1.1 No. 1-K—A special low-sulphur grade kerosene suitable for use in non-flue-connected kerosene burner appliances and for use in wick-fed illuminating lamps. 1.1.2 No. 2-K—A regular grade kerosene suitable for use in flue-connected burner appliances and for use in wick-fed illuminating lamps.

This specification is intended for use in purchasing, as a reference for industry and governmental standardization, and as a source of technical information.

This specification, unless otherwise provided by agreement between the purchaser and the supplier, prescribes the required properties of kerosene at the time and place of custody transfer.

This document specifies chemical and labelling requirements for alcohol based hand sanitizers.

This standard applies to over-the-counter alcohol-based hand sanitizers.

This standard does not apply to:

a)              Non-alcohol based hand sanitizers;

b)              medical-grade hand sanitizers;

hand sanitizers used for surgical application