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 standard specifies:
a a) requirements for the manufacturing, alloying and testing of gold articles of 23, 22, 20, 18, 15, 14,12, 10 and 9 kt gold;
b b) requirements for findings and solders to be used in the manufacture of gold articles;
c c) methods for assaying gold, alloyed gold, solder, findings and gold articles; and
d d) requirements for marking and labelling of imported gold articles.
NNOTE It does not specify requirements for design of gold articles and does not apply to gold articles intended for industrial purposes such as dentistry, electronics, official coins, gold bars and other such uses.