Standards

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 the requirements and practices to be observed in the preparation, presentation and service of street-vended foods and beverages.

This standard shall govern all individual and legal entities involved in the preparation and/or sale of foods and beverages in the street and shall apply to places where they are prepared, points where they are sold and means of transport used to carry the product from place of preparation to point of sale.

This standard specifies guidelines for the cultivation of paddy.  It specifies guidelines for land preparation, seed selection and preparation, sowing, pest and disease management, water management, fertilizer application, harvesting, packaging and transport. It does not include guidelines for storage, marketing and no tillage paddy or upland/dryland rice cultivation.

This code recommends appropriate general techniques for collecting mineral water and spring water; and the treatment, bottling, packaging, storage, transport, distribution and sale of packaged water, so as to guarantee a safe, healthy and wholesome product.

This standard recommends proper packaging and transport practices of fresh fruit and vegetables in order to maintain produce quality during transportation after packaging and marketing.

Adopted CRCP 1: 2010. This Code of Practice recommends appropriate general techniques for collecting, processing, packaging, storing, transporting, distributing and offering for sale, all bottled or packaged drinking water for direct consumption.

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

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 Code of Practice details the essential principles of food hygiene within the food chain from primary production to the final consumer, stipulating the acceptable hygienic conditions for producing food that is safe and suitable for consumption.

This standard specifies composition, production, processing and handling of raw milk, heat treated liquid milk and factory milk for human consumption.