Standards

This Code of Practice specifies hygienic and safety practices for the processing, packaging, storage, and transport of rice for human consumption.

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 standard applies to Watermelon, Cirtullus lanatus (Thunb) to be supplied fresh to the consumer.

This standard shall be applied to the production and processing of raw to heat-treated liquid milk and factory milk for human consumption. Additionally, it covers the composition and labelling of fluid milk, and fluid milk products such as pasteurised, flavoured, condensed and evaporated milk. Since the sale of raw milk for direct consumption by the end-consumer is not recommended, this standard does not establish requirements for the sale of raw milk directly to the end consumer.

Additionally, it does not cover related milk products such as fermented milk products and cheeses. 

This document specifies requirements for and gives guidance on the application of life cycle costing to create value for the development activities and operations associated with drilling, exploitation, processing and transport of petroleum, petrochemical and natural gas resources. This document covers facilities and associated activities within different business categories (upstream, midstream, downstream and petrochemical).

The extent of planning and management depends on the magnitude of the costs involved, the potential value that can be created and the life cycle phase. It also provides the means of identifying cost drivers and provides a cost-control framework for these cost drivers, allowing effective cost control and optimization over the entire life of an asset.

This document specifies requirements and gives recommendations on the management of integrity of a pipeline system throughout its life cycle, which includes design, construction, commissioning, operation, maintenance and abandonment.

This document is applicable to offshore pipelines for transporting petroleum and natural gas. It is applicable to rigid steel pipelines. It is not applicable to flexible pipelines, dynamic risers or those constructed from other materials, such as glass-reinforced plastics.

NOTE 1 An offshore pipeline system extends to:

— the first valve, flange or connection above water on platform or subsea mechanical connector with subsea structure (i.e. manifold or dynamic riser);

— the connection point to the offshore installation (i.e. piping manifolds are not included);

— the first valve, flange, connection or isolation joint at a landfall, unless otherwise specified by the onshore legislation.

NOTE 2 The components mentioned above (valve, flange, connection, isolation joint) include also any pup pieces, i.e. the offshore pipeline system extends to the weld beyond the pup piece, see Figure 1.

This document is used for integrity management, which is initiated at the design and construction stage of the pipeline. Where requirements of a design and construction standard (e.g. ISO 13623) are different, the provisions of this document will enhance the design and construction from an integrity perspective.

This CARICOM Regional Standard provides requirements for implementation and maintenance of a food safety and sanitation programme for tourism establishments.

While these requirements may be applicable to other establishments where food is prepared and served, for the purposes of this document the standard applies to all food premises which are part of the tourism establishment.

This standard applies to structures, and food transport vehicles and associated equipment, fixtures and fittings used by the food business in the tourism establishment.

This standard does not apply to organisations such as government ministries, regulatory departments and agencies, associations and statutory bodies that do not provide a tourism related service.

This CARICOM Regional Standard specifies requirements for a water treatment management and efficiency programme for tourism establishments including:

a)    the definition of terms common to water service providers;

b)    basic requirements for drinking water supply and treatment systems;

c)     guidelines for objectives, service assessment criteria and related performance indicators;

d)    benchmarks for measuring performance of water management, treatment and efficiency.

This standard does not apply to:

a)    organisations such as government ministries, regulatory departments and agencies, associations and statutory bodies that do not provide a tourism related service; and

b)    objectives set forth by the national water authority and other relevant agencies which are to be achieved through implementation of national standards and compliance obligations.