Standards

This Code of Practice sets out the recommendations for the hygienic preparation of packaged natural coconut water including harvesting, processing, packaging, storing, transporting and distributing.

This standard applies to Ginger, Zingiber officinale grown locally to be supplied fresh to the 

consumer, and excludes products for industrial processing.

The purpose of the standard is to provide the quality requirements for grades of ginger so as to assist exporters in their transactions.

This standard applies to Green Plantain, Musa paradisice on the bunch supplied to both the local and export markets.

This standard specifies the requirements for curry powder which is used as a flavouring material in the preparation of foods.

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 sweet potato Ipomoea batatas to be supplied fresh to the consumer.

This standard applies to commercial varieties of cassava grown from (Manihot dulcis baill and Manihot esculenta crantz) to be supplied fresh to the consumer, after preparation and packaging. Cassavas for industrial processing are excluded.

This standard specifies requirements for bread and rolls and methods of test for these requirements.

The requirements cover television equipment intended for household and commercial use on supply circuits in accordance with the National Electrical Code, NFPA 70. 

This standards covers thermoplastic and rubber tapes for use as electrical insulation at not more than 600 V and at 80C (176 F) and lower temperatures on joints and splices in wires and cables in accordance with the National Electrical Code. It is intended that rubber tape on a joint or splice be mechanically protected by a covering such as friction tape . Thermoplastic tape is acceptable without the additional mechanical protection.