This standard specifics the quality requirements and methods of sampling for tests of toilet soap. It does not make provision for speciality soaps, such as medicated soap.

This standard specifies the requirements for hard laundry soaps. It does not provide for special built and filled soaps.

The Regional standards provides the specifications for synthetic laundry detergent power herein referred to as detergent powder herein referred to as detergent . It specifies the chemical and physical requirements identifying maximum and minimum permissible limits of key parameters. It also covers essential ingredients, test methods and requirements for packaging, labelling and sampling. The Regional standards is applicable to powdered laundry detergent intended primarily for washing household textiles products using conventional household laundry equipment, or by manual means. It does not include methods for measuring the performance of laundry detergents.

This standard applies to Green Plantain, Musa paradisice on the bunch supplied to both the local and export markets.

This standard applies to Sweet Orange, Citrus sinensis (L) Osbeck to be supplied fresh to the consumer. The purpose of this standard is to define the requirements of this produce.

This regional standard specifies the quality requirements of commercial varieties of grapefruits grown from Citrus paradisi Macfad of the Rutaceae family, to be supplied fresh to the consumer after preparation and packaging. This standard does not apply to grapefruits for industrial processing.

This standard specifies the requirements for curry powder which is used as a flavouring material in the preparation of foods.

This standard specifies the requirements for curry powder which is used as a flavoring material in the preparation of foods

This standard specifies the requirements, labelling, storage and tests methods for footwear.

This CARICOM Regional Standard specifies the requirements and methods of sampling and testing for biscuits intended for human consumption. 

This standard specifies requirements for biscuits baked from dough containing essential ingredients with or without the optional ingredients. It does not specify requirements for American Biscuits which are quick breads, made light by baking powder, soda, or yeast.