Standards

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 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.

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 specifies basic methods for testing the physical properties of paints and surface coatings.

The standard prescribes a maximum limit on the lead content in paints and varnishes supplied in fluid form. It applies to paints and varnishes that are used in households, on domestic furniture and appliances, in buildings and places open to the public shops, offices, factories, or for commercial purposes. This standard does not apply to paints supplied in the form of dried powder, or intended for industrial use.

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.