Standards

This standard outlines a code of safety for chemical laboratories.

This Code of Practice sets out the recommendations for the hygienic preparation of packaged natural coconut water including harvesting, processing, packaging, storing, transporting and distributing.

This standard applies to Ginger, Zingiber officinale grown locally to be supplied fresh to the 

consumer, and excludes products for industrial processing.

The purpose of the standard is to provide the quality requirements for grades of ginger so as to assist exporters in their transactions.

This standard specifies requirements for the labelling of household chemicals sold in Guyana, whether locally made or imported, and gives a series of warning labels corresponding to the designated classes of dangerous goods as detailed in Appendix A. This standard shall be read in conjunction with GYS 9-1 :1994, “Specification for labelling of commodities - Part 1: General principles”.

This standard applies to Green Plantain, Musa paradisice on the bunch supplied to both the local and export markets.

This standard specifies the requirements for curry powder which is used as a flavouring material in the preparation of foods.

This standard applies to commercial varieties of carambolas grown from Averrhoa carambola L. to be supplied fresh to the consumer, after preparation and packaging. Carambolas for industrial processing are excluded.

This standard applies to commercial varieties of sweet potato Ipomoea batatas to be supplied fresh to the consumer.

This standard applies to commercial varieties of cassava grown from (Manihot dulcis baill and Manihot esculenta crantz) to be supplied fresh to the consumer, after preparation and packaging. Cassavas for industrial processing are excluded.

This standard specifies requirements for bread and rolls and methods of test for these requirements.