Standards

This Code of Practice gives recommendations for storage of tyres, inner tubes and flaps.

This publication was last reviewed and confirmed in 2025. Therefore this version remains current.

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 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 apply to the following products which carry, or are intended to carry, descriptive labelling referring to organic production methods:(a unprocessed plants and plant products, livestock and livestock products to the extent that the principles of production and specific inspection rules for them are introduced in Appendices A and B; and(b) processed agricultural crop and livestock products intended for human consumption derived mainly from (a) above.

This publication was last reviewed and confirmed in 2025. Therefore this version remains current.

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.