This Building Code can be purchased via https://codes.iccsafe.org/content/CREEBC2018 

This standard outlines a code of safety for chemical laboratories.

1                   Scope

1.1               This standard outlines a code of safety for chemical laboratories.

1.2              The standard outlines:

(a)               general rules of conduct concerning safety;

(b)               details for fire emergency and rescue procedures;

(c)               general laboratory techniques.

1.3              This standard does not cover hazards relating to radioactive substances.

This Code of Practice specifies the methods of drying, pre-seasoning and post-seasoning treatment, storage, and the categories of moisture content for various hardwood lumber.

This Code of Practice specifies the requirements for the materials, construction, workmanship and finish employed in the manufacture of furniture such as upholstered furniture, built in furniture, craft furniture and inclusive of common types and style of furniture, manufactured internationally, now extant and what may be developed in the future.

This Code of Practice does not cover metal or metal frame furniture, plastic furniture or hospital furniture.

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.