Standards
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 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 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 specifies requirements for the operation of testing and/or calibration laboratories. It is applicable to all laboratories regardless of the number of personnel or the extent of the scope of testing activities.
This standard specifies the requirements for processed poultry carcasses, poultry parts and poultry products for human consumption. It gives definitions of the market classes of poultry and requirements for sanitation, plant hygiene, the dressing operation, grading, packaging, labelling and marketing as well as ante-mortem and post-mortem inspection of poultry products imported and locally produced and processed poultry. It does not apply to freshly killed poultry prepared for direct sale to consumers for which conditions may be prescribed in National Regulations.
This document specifies the general requirements
for the competence, impartiality and consistent operation of laboratories. It is
applicable to all organizations performing laboratory activities, regardless of
the number of personnel.
Laboratory customers, regulatory authorities, organizations and schemes using peer-assessment, accreditation bodies, and others use this document in confirming or recognizing the competence of laboratories.
This standard specifies the typical layout plan, hygienic and sanitary, and basic requirements for an abattoir for carrying out slaughter of sheep, goats, pigs and large animals, for human consumption.