Standards
This document specifies requirements for an occupational health and safety (OH&S) management system, and gives guidance for its use, to enable organizations to provide safe and healthy workplaces by preventing work-related injury and ill health, as well as by proactively improving its OH&S performance. This document is applicable to any organization that wishes to establish, implement and maintain an OH&S management system to improve occupational health and safety, eliminate hazards and minimize OH&S risks (including system deficiencies), take advantage of OH&S opportunities, and address OH&S management system nonconformities associated with its activities. This document helps an organization to achieve the intended outcomes of its OH&S management system. Consistent with the organization’s OH&S policy, the intended outcomes of an OH&S management system include: a) continual improvement of OH&S performance; b) fulfilment of legal requirements and other requirements; c) achievement of OH&S objectives.
This standard prescribes the requirements and the methods of test for carbonated beverages.
This standard specifies the requirements for the essential and desirable characteristics required to be analysed for ascertaining the suitability of potable water.
This international standard specifies requirements for quality and competence in medical laboratories. It can be used by medical laboratories in developing their quality management systems and assessing their own competence. It can also be used for confirming or recognizing the competence of medical laboratories by laboratory customers, regulating authorities and accreditation bodies.
NOTE International, national, or regional regulations or requirements can also apply to specific topics covered in this document.
This standard specifies procedures for the nutrition labelling of foods. It applies to the nutrition labelling of all foods. It does not apply to foods for special dietary uses, more detailed provisions may be developed.
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 requirements for safe practices in the medical laboratory (herein after referred to as “the laboratory”).
This International Standard specifies requirements for safe practices in the medical laboratory.