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.

Prescribes the requirements for metric capacity measures of cylindrical and conical shapes. It is intended for use by manufacturers in manufacturing Metric Capacity Measures thus ensuring all measures of a specified type and capacity will have the same dimensions. These measures are intended for use in normal commercial transactions and are for use in measuring liquids only. 7p. (Price Code B)

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.  

Prescribes requirements for products to be sold as shortening within the Caribbean community. It includes specification of composition, methods of sampling and analysis, and guidance on the use of food additives.

This document prescribes specification for margarine, fat spreads and blended spreads containing not less than 10 % and not more than 90 % fat, intended primarily for use as spreads, to be sold in the CARICOM region, and includes methods of sampling and testing.

This document does not apply to the following:

a)                  fat products derived exclusively from milk and/or milk products to which only other substances necessary for their manufacture have been added;

b)                 products with a fat content of less than ⅔ of the dry matter (excluding salt);

c)                  butter and dairy spreads.

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 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.

 This standard specifies a method for the determination of the breaking force of intra-uterine devices (IUDs) with or without a thread, provided that the type of IUD permits the use of the method specified in this standard.