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 standard specifies the requirements for the monitoring and management of hotels, apartments and guesthouses.

This standard specifies the requirements for registration, assessment, grading and licensing of hotels and guesthouses. This standard will ensure effective management of hotels and guesthouses.

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 specifies managerial requirements necessary to ensure the efficient operation of any restaurant establishment which seeks to provide customer satisfaction. This standard does not apply to institutional food services, such as school feeding programmes and food caravans.

This Code of Practice specifies acceptable practices to be used by tour operators and tour guides. It is intended to be used as a quality tool by tour guides and tour operators; present and prospective members of tour parties; and the relevant authorities and agencies responsible for tourism in Guyana. This Code of Practice does not specify the criteria necessary to obtain registration as a Guyana tour operator or license as a Guyana tour guide, as provided for in the laws of the Republic of Guyana.

This standard establishes specification for nutrient requirements in the rations fed to poultry. It provides guidance on Good Manufacturing Practices for the production of poultry feeds and Good on Farming Feeding Practices. It applies to the production and use of all materials designed for poultry feed and feed ingredients at all levels, whether produced industrially or on farm.

This standard describes exhaust emission requirements for all new domestic and commercial vehicles which have been registered in Guyana for the first time after December 31, 1997. This standard also describes exhaust emission requirements, measurement methods and measurement equipment for all vehicles, which are imported into Guyana after December 31, 1997. All imported vehicles would be required to conform to exhaust emission limits specified in the standard. Accordingly, the exhaust emission limits must be fully documented and certified by the suppliers/manufacturers, from the country of origin.

 This standard establishes the basic principles for carrying out vibration measurement and processing data, with regard to evaluating vibration effects on buildings. The evaluations of the effects of building vibration are primarily directed at structural response, and include appropriate analytical methods where the frequency, duration and amplitude can be defined. It only deals with the measurement of structural vibration and excludes the measurement of   airborne sound pressure and other pressure fluctuations. 

This standard provides general guidance on methods of carrying out penetrant inspection on materials and components both during manufacture and in service. It does not deal with acceptance or rejection. Penetrant inspection is used to locate discontinuities, such as laps, folds, cracks, porosity and fissures, which are open to the surface of a material or component. Penetrant techniques can be used on materials irrespective of their physical properties, provided that the surface is normally non-absorbent and compatible with the penetrant process.