Standards

This Code of Practice specifies the requirements for concrete and block masonry used in structures or buildings.

The term “Steel Structures” relates to structural members and frames which consist primarily of structural steel components, including the detailed parts, welds, bolts or other fasteners required in fabrication and erection. Composition construction, defined as construction which depends upon the participation of structural elements of steel and other materials in resisting loads and forces jointly with structural members, is permitted under this section of the Code. This Code deals with the design and construction of steel buildings which should be carried out mainly in accordance with the recommendations of Part 2, Section 7B “Structural Design Requirements – Structural Steel – Working Stress Design” of the Caribbean Unified Building Code (CUBIC), 1985 The general requirements for construction of light gauge steel framed structures have been derived from recommendations of the Dominican Building Code, while the requirements for the construction of small houses using light steel frame construction have been derived from the Dominican Building Guidelines

This Code specifies guidelines for excavations and foundations for building construction. These include temporary and permanent excavation for foundation, drainage system, utilities – water supply systems, sanitation systems, electrical cabling, etc., reservoirs and swimming pools. This Code shall apply for low and medium rise buildings. Prescriptive methods for timber pile foundations are also considered. Comprehensive design methods involving the application of engineering calculations are not within the scope of this Code.

This Code of Practice specifies the requirements for the materials, construction, workmanship and finish employed in the manufacture of furniture such as upholstered furniture, built in furniture, craft furniture and inclusive of common types and style of furniture, manufactured internationally, now extant and what may be developed in the future.

This Code of Practice does not cover metal or metal frame furniture, plastic furniture or hospital furniture.

This Code of Practice provides guidelines to the policies and basic procedures of the Agency to be followed by the recalling firm in respect of any product which represents a hazard to the consumer and/or violates existing regulations.

This Code of Practice specifies managerial requirements necessary to ensure the efficient running of any restaurant establishment which seeks to ensure quality in the sight of its customers. With the application of this standard the following is expected: (a) that management of a restaurant shall be made aware of their responsibilities with regard to efficient practices in the restaurant service; (b) that customer satisfaction shall be made the ultimate goal in such an establishment; (c) high productivity for the restaurant service; and (d) that the service shall be made more competitive at local and international levels. This standard does not apply to institutional food services, such as school feeding programmed; and to food vans or vendors, in which food is sold from a vehicle or carts on the road side.

This Code of Practice specifies managerial requirements necessary to ensure the efficient operation of any restaurant establishment which seeks to provide customer satisfaction. This standard does not apply to institutional food services, such as school feeding programmes and food caravans.

This Code of Practice specifies acceptable practices to be used by tour operators and tour guides. It is intended to be used as a quality tool by tour guides and tour operators; present and prospective members of tour parties; and the relevant authorities and agencies responsible for tourism in Guyana. This Code of Practice does not specify the criteria necessary to obtain registration as a Guyana tour operator or license as a Guyana tour guide, as provided for in the laws of the Republic of Guyana.

This Code of Practice specifies the requirements and practices to be observed in the preparation, presentation and service of street-vended foods and beverages.

This standard shall govern all individual and legal entities involved in the preparation and/or sale of foods and beverages in the street and shall apply to places where they are prepared, points where they are sold and means of transport used to carry the product from place of preparation to point of sale.

This standard apply to the following products which carry, or are intended to carry, descriptive labelling referring to organic production methods:(a unprocessed plants and plant products, livestock and livestock products to the extent that the principles of production and specific inspection rules for them are introduced in Appendices A and B; and(b) processed agricultural crop and livestock products intended for human consumption derived mainly from (a) above.

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