Standards
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 specification covers poly(vinyl chloride) (PVC) pipe made in Schedule 40, 80, and 120 sizes and pressure-rated for water (see Appendix X1). Included are criteria for classifying PVC plastic pipe materials and PVC plastic pipe, a system of nomenclature for PVC plastic pipe, and requirements and test methods for materials, workmanship, dimensions, sustained pressure, burst pressure, flattening, and extrusion quality. Methods of marking are also given.
This specification covers poly(vinyl chloride) (PVC) pipe made in standard thermoplastic pipe dimension ratios and pressure rated for water (see appendix). Included are criteria for classifying PVC plastic pipe materials and PVC plastic pipe, a system of nomenclature for PVC plastic pipe, and requirements and test methods for materials, workmanship, dimensions, sustained pressure, burst pressure, flattening, and extrusion quality. Methods of marking are also given.