This standard prescribes requirements for margarine and cooking margarine, and includes methods of sampling. It does not apply to any product containing less than 80% mass of fat which is labelled so as to be mistaken for margarine.

This standard provides a definition for the commodity designated as rum and prescribes the methods of sampling and analysis for rum.

This standard applies to a class of fruit spreads commonly known as jams and jellies which may be prepared from single fruits or from two or more fruits. The distinguishing characteristics of the product are: (a) a substantial amount of fruit ingredient is required in the formulation; and (b) the end product has a relatively high soluble solids value. The terms “jams” and “preserves” are frequently used interchangeably. “Jellies” are differentiated from jams in that the fruit ingredient consists of the juice that has been extracted from whole fruits and clarified by filtration or other means. This standard does not apply to: (a) products prepared with non-carbohydrates sweeteners and which are clearly intended or labeled as intended for diabetic or dietetic use; (b) products with a low sugar content; (c) products prepared from citrus fruit, commonly referred to as marmalade; or (d) products clearly intended and marked as for manufacturing use.

1.1         This standard specifies:

(a)          requirements for the manufacturing, alloying and testing of gold articles of 23, 22, 20, 18, 15, 14, 12, 10 and 9 kt gold;

(b)         requirements for findings and solders to be used in the manufacture of gold articles;

(c)          methods for assaying gold, alloyed gold, solder, findings and gold articles;

(d)         non-destructive testing of gold articles by X-ray fluorescence spectroscopy (XRF); and

(e)          requirements for making and labelling of imported gold articles.

NOTE 1 It does not specify requirements for design of gold articles and does not apply to gold articles intended for industrial purpose such as dentistry, electronics, official coins, gold bars and other such uses.

  This standard specifies:

a a)  requirements for the manufacturing, alloying and testing of gold articles of 23, 22, 20, 18, 15, 14,12, 10 and 9 kt gold;

b b) requirements for findings and solders to be used in the manufacture of gold articles;

c c) methods for assaying gold, alloyed gold, solder, findings and gold articles; and

d d) requirements for marking and labelling of imported gold articles.

 
NNOTE It does not specify requirements for design of gold articles and does not apply to gold articles intended for industrial purposes such as dentistry, electronics, official coins, gold bars and other such uses.

This standard applies to salted fish and dried salted fish which has been fully saturated with salt (heavy salted) or to salted fish which has been preserved by partial saturation to a salt content not less than 12% by weight of the salted fish which may be offered for consumption without further industrial processing.

This standard establishes specification for nutrient requirements in the rations fed to poultry. It provides guidance on Good Manufacturing Practices for the production of poultry feeds and Good on Farming Feeding Practices. It applies to the production and use of all materials designed for poultry feed and feed ingredients at all levels, whether produced industrially or on farm.

This standard applies to commercial varieties of carambolas grown from Averrhoa carambola L. to be supplied fresh to the consumer, after preparation and packaging. Carambolas for industrial processing are excluded.

This standard applies to commercial varieties of carambolas grown from Averrhoa carambola L. to be supplied fresh to the consumer, after preparation and packaging. Carambolas for industrial processing are excluded.

This standard applies to commercial varieties of sweet potato Ipomoea batatas to be supplied fresh to the consumer.