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 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 specifies the requirements for brown sugar which is the initial
product made from sugar-cane juice packed in containers not exceeding 50 kg,
net weight.
This publication was last reviewed and confirmed in 2025. Therefore this version remains current.
This specification covers rigid PVC and CPVC compounds intended for general purpose use in extruded or molded form, including piping applications involving special chemical and acid resistance or heat resistance, composed of poly(vinyl chloride), chlorinated poly(vinyl chloride), or vinyl chloride copolymers containing at least 80 % vinyl chloride, and the necessary compounding ingredients. The compounding ingredients may consist of lubricants, stabilizers, non-poly(vinyl chloride) resin modifiers, pigments, and inorganic fillers. Note 1—Selection of specific compounds for particular end uses or applications requires consideration of other characteristics such as thermal properties, optical properties, weather resistance, etc. Specific requirements and test methods for these properties shall be by mutual agreement between the purchaser and the seller.
This specification covers joints for plastic pipe systems intended for drain, and gravity sewerage pipe at internal or external pressures less than 25-ft head using flexible watertight elastomeric seals. this specification is intended to cover test requirements, test methods, and acceptable materials. the test methods described for the joints are not intended to be routine quality control tests but to be reliability or performance requirements.
This test method describes two essentially equivalent procedures: one for obtaining a long-term hydrostatic strength category based on stress, referred to herein as the hydrostatic design basis (HDB); and the other for obtaining a long-term hydrostatic strength category based on pressure, referred to herein as the pressure design basis (PDB). The HDB is based on the material's long-term hydrostatic strength (LTHS),and the PDB is based on the product's long-term hydrostatic pressure-strength (LTHSP).
Adopted ASTM D 1598-02. This test method covers the determination of the time-to-failure of both thermoplastic and reinforced thermosetting/
resin pipe under constant internal pressure.