Standards

This International Standard provides guidance on how to conduct an EASO through a systematic process of identifying environmental aspects and environmental issues and determining, if appropriate, their business consequences. It covers the roles and responsibilities of the parties to the assessment (the client, the assessor and the representative of the assess), and the stages of the assessment process (planning, information gathering and validation, evaluation and

reporting). 

This document is intended to help reference material producers (RMPs) in preparing clear and concise documentation to accompany a reference material (RM). It lists and explains mandatory, recommended and other categories of information to be considered in the preparation of product information sheets and RM certificates. This information can be used by RM users and other stakeholders in confirming the suitability of an RM or certified reference material (CRM). This document also contains the minimum requirements for a label attached to the container of an individual RM unit.

This Guide is intended to help producers to prepare clear and concise certificates to accompany certified reference materials. Such certificates, while maintaining their essential character, should help to provide, in summary form, all the information needed by the user of the reference. material.

This standard specifies the requirements for zinc-coated, steel chain-link fence fabric (zinc-coated either before or after weaving) and poly (vinyl chloride) coated, zinc-coated steel chain-link fence fabric.

This standard shall be applied to the production and processing of raw to heat-treated liquid milk and factory milk for human consumption. Additionally, it covers the composition and labelling of fluid milk, and fluid milk products such as pasteurised, flavoured, condensed and evaporated milk. Since the sale of raw milk for direct consumption by the end-consumer is not recommended, this standard does not establish requirements for the sale of raw milk directly to the end consumer.

Additionally, it does not cover related milk products such as fermented milk products and cheeses. 

This standard shall be applied to the production, processing of raw milk to heat- treated liquid milk and factory milk for human consumption. Additionally, it covers the composition and labelling of milk and milk products. Since the sale of raw milk for direct consumption by the end-consumer is prohibited by law under the Food and Drug Act and Regulations, this standard does not establish requirements for the sale of raw milk directly to the end consumer, nor does it set standards for such raw milk.

This stand prescribes the requirements for honey produced by the honeybees Apis mellifera and Meliponini sp. It specifies three grades of honey with requirements for production, handling, packaging, labelling, analytic sampling and testing of honey that is intended or offered for sale in the Caribbean Community. This standard takes into account the management of equipment and storage conditions of honey, and requirements for hygienic production that assures the safety of food for human consumption.

This document specifies requirements for a food safety management system [FSMS] to enable an organization that is directly or indirectly involved in the food chain.

a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;

b) to demonstrate compliance with applicable statutory and regulatory food safety requirements) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;

d) to effectively communicate food safety issues to interested parties within the food chain;

e) to ensure that the organization conforms to its stated food safety policy;

f) to demonstrate conformity to relevant interested parties;

g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

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.