Standards

This International Standard gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade , it is applicable to the following types, husked rice and milled rice ,parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).

This standard establishes requirements for grades of paddy, cargo rice, milled rice; cargo parboiled rice and milled parboiled rice.  It also specifies the general conditions for sampling and the methodologies for assessing the various factors used in the determination of the quality of rice.

This standard specifies requirements for brewery products to be sold in the Caribbean Common Market. It does not cover beverages sold under common names including the words “beer” “ale”, that are not derived from cereals (for example, ginger beer, ginger ale, root beer).

This standard specifies requirements for labelling of brewery products to be sold in the Caribbean Common Market. It does not cover beverages sold under common names, including the words “beer” and “ale”, that are not derived from cereals (for example, ginger beer, ginger ale, root beer).

This part of ISO 15489 provides guidelines on managing records 1 of originating organizations, public or private, for internal and external clients. All the elements outlined in this part of ISO 15489 are recommended to ensure that adequate records according to the principles and elements outlined in this part ISO 15489 are provided in ISO /TR 15489-2 (Guidelines).

This part of ISO 15489 is an implementation guide to ISO 15489-1 -1 for use by record management professional and those charged with management records in their organizations. It provides one methodology that will facilitates the implementation of ISO 15489-1 in all organization that have a need to manage their records. It gives an overview of the processes and factors to consider in organization wishing to comply with ISO 15489-1.

This standard establishes specifications for: (a) grading criteria and grades; (b) weight classification; (c) labelling requirements; and (d) sampling protocols and methods of test

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.

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 provides generic guidance that can be applied in the use of ISO 22000.