Standards

This Code of Practice specifies hygienic and safety practices for the processing, packaging, storage, and transport of rice for human consumption.

This Code of Practice specifies requirements for poultry meat which have not yet been treated in any way to ensure their preservation, except that it has been chilled or frozen and is intended for human consumption, whether by direct sale or through further processing. This Code of Practice applies to all establishments in which poultry is slaughtered, packed, or otherwise handled in the course of preparation, and all establishments in which poultry cuts and parts are processed, packed, or otherwise handled in the course of preparation. It also applies to conditions of transport from the establishment. This Code of Practice does not cover requirements for poultry rearing.

This Code of Practice specifies general hygienic practices for the primary production and packing of fresh fruits and vegetables (cultivated for human consumption) in order to produce a safe and wholesome product, particularly for those intended to be consumed raw. Specifically, this Code is applicable to fresh fruits and vegetables grown in the field (with or without cover) or in protected facilities (hydroponic systems, greenhouses). It concentrates no microbial hazards and addresses physical and chemical hazards only in so far as these relate to Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs). This Code does not provide recommendations for handling practices to maintain the safety of fresh fruits and vegetables at wholesale, retail, food services or in the home. It excludes food products for which there is a specific Codex Alimentarius Code of Hygienic Practice. This Code shall be read in conjunction with the latest version of GYS 13, “Specification for food hygiene”.

This standard applies to Watermelon, Cirtullus lanatus (Thunb) to be supplied fresh to the consumer.

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 document specifies the general requirements and tests for safety devices for fuel gases and oxygen or compressed air which do not incorporate a flame (flashback) arrestor used downstream of manifold, cylinder and/or pipeline outlet regulators, and upstream of blowpipes for welding, cutting and allied processes. This document does not specify the location of these devices in the gas system. This document is not applicable to safety devices which incorporate a flame arrestor, covered by ISO 5175-1.

This standard applies to electric cooking and heating appliances and to electric ,motor-operated or magnetically-driven appliances for household and similar purposes, including office machines.

This standard specifies attachment fused and unfused plugs (caps), shuttered receptacles (sockets) for flush surface mounting. These plugs and sockets are suitable for alternating current circuits only of voltages not exceeding 250 volts and currents not exceeding 15 amperes.  The plugs and receptacles covered by this standard are intended for use in making readily detachable electrical connections in non-hazardous locations between supply circuits and portable lamps, appliances and similar equipment.

This standard specifies requirements for two grades of unleaded gasoline in Guyana for use in motor vehicles with spark-ignition internal combustion engines. It also specifies a method for determining adulteration of premium gasoline with regular gasoline.

The standards and requirements in this document are the pre-requisite conditions for the issuance of a Technical Acceptance certificate (TAC) for television broadcasting transmitters.