Standards
This Code of Practice specifies managerial requirements necessary to ensure the efficient running of any restaurant establishment which seeks to ensure quality in the sight of its customers. With the application of this standard the following is expected: (a) that management of a restaurant shall be made aware of their responsibilities with regard to efficient practices in the restaurant service; (b) that customer satisfaction shall be made the ultimate goal in such an establishment; (c) high productivity for the restaurant service; and (d) that the service shall be made more competitive at local and international levels. This standard does not apply to institutional food services, such as school feeding programmed; and to food vans or vendors, in which food is sold from a vehicle or carts on the road side.
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.