Standards
This publication:
- Provides technical guidance on the storage and dispensing of petroleum products including petrol, diesel, autogas (also known as LPG) and biofuels (blends of petrol or diesel containing up to 10 % biomass derived component), used as fuels for motor vehicles, primarily at filling stations to which the general public have access.
- Covers civil, mechanical, hydraulic and electrical installation issues for the planning, design, construction, commissioning, modification, maintenance and decommissioning of filling stations.
- Provides information aimed at minimizing the risks from fire and explosion, to safety, health and to the environment.
- Describes good practice and certain legal requirements, particularly those applicable in the UK.
- Is primarily intended to be applicable to both new sites and existing sites that are modified/refurbished. The guidance should also be useful in providing a benchmark to assist the duty-holder to undertake periodic review of their risk assessment(s) required under specific legislation applying to the facilities.
- Provides general principles that may be applicable to other types of installation where fuels are stored and dispensed for non-retail use.
This Code of Practice specifies hygienic and safety practices for the processing, packaging, storage, and transport of rice for human consumption.
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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 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 document applies to single storey houses up to 7.62 m x 12.19 m (25 ft x 40 ft) plan, with hollow block masonry or timber framed walls, and timber framed or concrete roofs. It provides the user with the technical information to supervise the construction of a safe and durable house, and to facilitate checks on whether a safe and durable house is being built.
This document does not include construction details for utilities (including plumbing, electrical, communications, security, and natural gas. It also does not include construction details for solid brick masonry.
This standard applies to Watermelon, Cirtullus lanatus (Thunb) to be supplied fresh to the consumer.