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Chapter-8: FOOD |
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JS 36: 1991 |
Processed Food (General) Details the establishment, preparation, packaging and storage of, and condition of sale for processed foods. Read in conjunction with the Processed Food Act 1959. Mandatory. ISBN 976-604-134-2 |
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*The Processed Food (Grades and Standards) Regulations, 1964 |
8A FROZEN FOODS
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No. 32 |
Frozen food (general) Specifies requirements for the preparation of frozen foods. Details physical requirements for processing factories, retail outlets and vehicles used to transport these foods. General and detailed requirements are specified for the following products: |
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No. 38 |
Frozen ackee and saltfish |
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No. 37 |
Frozen beef balls |
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No. 36 |
Frozen boiled rice |
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No. 35 |
Frozen chicken (Maryland style) |
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No. 41 |
Frozen curried mutton |
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No. 39 |
Frozen fried plantain |
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No. 44 |
Frozen macaroni and mince |
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No. 40 |
Frozen mackerel and banana |
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No. 45 |
Frozen oxtail in wine |
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No. 33 |
Frozen rice and peas |
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No. 34 |
Frozen stew peas |
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No. 43 |
Frozen stewed beef |
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No. 42 |
Frozen sweet potato mix |
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8B FRUITS AND VEGETABLES |
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No. 15 |
Canned ackee Specifies requirements for ‘fancy’ and ‘choice’ quality product. |
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No. 3 |
Canned mango Specifies general and detailed requirements for ‘fancy’ and ‘choice’ quality product. |
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No. 7 |
Canned pineapple Details the preparation of ‘choice’ and ‘standard’ quality grades for various styles of product. |
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No. 10 |
Canned tomatoes Details the preparation and conditioning of ‘fancy’, ‘choice’ and ‘standard’ quality product. |
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No. 20 |
Guava cups Details requirements for ‘fancy’, ‘choice’ and ‘standard’ quality product. |
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No. 21 |
Guava halves Details requirements for ‘fancy’, ‘choice’ and ‘standard’ quality product. |
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No. 4 |
Mango with rum Specifies general and detailed requirements for ‘fancy’ and ‘choice’ quality product. |
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No. 28 |
Pickled cucumbers Details requirements for ‘choice’ and ‘standard’ quality product. |
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No. 29 |
Susumber Details requirements for ‘choice’ quality product. |
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No. 9 |
Tomatoes in skin Specifies criteria for preparing and conditioning ‘choice’ and ‘standard’ quality product. |
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8C JUICES |
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No. 16 |
Canned concentrated grapefruit juice Specifies general and detailed requirements for the preparation of product. |
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No. 17 |
Concentrated orange juice Describes the preparation of product. |
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No. 8
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Canned pineapple juice Details requirements for the preparation of ‘choice’ and ‘standard’ quality product. |
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No. 11 |
Tomato juice Describes requirements for ‘fancy’, ‘choice’ and ‘standard’ quality product. |
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No. 12 |
Tomato juice cocktail Specifies general requirements for product. |
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No. 30 |
8D MEAT PRODUCTS (general) Specifies general and detailed requirements for meat products from cattle, sheep, pigs, goats, and poultry. Details requirements for ‘cured meat’, ‘canned meat’, ‘sausages’, ‘frankfurter or Wiener and Bologna sausages’ and ‘fresh sausage’. |
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8E NECTARS |
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No. 22 |
Fruit nectar Specifies general and detailed requirements for the preparation of product. |
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No. 23 |
Tamarind nectar Specifies general and detailed requirements for the preparation of product. |
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8F SAUCES AND DRESSINGS |
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No. 24 |
Sauces (general) Specifies general requirements for product. Amended. |
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No. 26 |
Hot pepper sauce Specifies general requirements for the product. |
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No. 25 |
Hot sauce Specifies general requirements for the product. |
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No. 31 |
8G SOUPS (canned) Details the general, physical and labelling requirements for canned soups. Specifies requirements for ‘meat soup’, ‘broth’ and vegetable soup’ or ‘mixed vegetable soup’. |
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The Processed Food (Prepared Syrups) Regulations, 1974 |
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8H SYRUPS Details requirements for the preparation of syrups. Includes packaging requirements. |
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8I OTHER FOOD PRODUCTS |
The Processed Food (Grades and Standards) Regulations,1964 |
No. 14 |
Canned yams Describes requirements for ‘choice’ and ‘fancy’ quality product. |
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JS 60: 1977 (2017) |
Grapefruit segments Details the requirements and sampling and testing techniques for grapefruit segments or sections. Read in conjunction with JS 36. Amendment slips No. 1, 1987 issued. Mandatory. |
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JS 61: 2016 |
Coffee This standard prescribes the requirements for local and imported coffee. Read in conjunction with JS 36 and The Processed Food Act, 1963 and The Standards (Labelling of Processed Food) Regulations, 1974. Mandatory. |
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JS 62: 1977 |
Macaroni and noodle products Prescribes the classification and requirements for macaroni and noodle products for domestic use as well as for use as ingredients in manufactured foods such as canned and dehydrated soups. Mandatory. |
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JS 74: 1979 (2017) |
Mayonnaise, salad dressing and French dressing Sets out the general and detailed requirements and methods of testing of mayonnaise, salad and French dressing for household and industrial uses. Read in conjunction with JS 36, The Processed Food Act, 1963 and the Standards (Labelling of Processed Food) Regulations 1974. Mandatory. |
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JS 75: 2014
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Vinegar Outlines the requirements for vinegar of the types and classes specified : Cane vinegar; Spirit, alcohol or white vinegar; Wine vinegar; Fruit (wine) vinegar; Grain vinegar; Malt vinegar; Spiced or flavoured vinegar. Mandatory. ISBN 978-976-604-587-6 . |
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JS 84: 1984 |
Grapefruit juice Prescribes the requirements for the grapefruit juice which is extracted from sound, mature grapefruit. Includes types, grades, styles and packaging and storage requirements. Applies also to reconstituted grapefruit juice. Mandatory. ISBN 976-604-002-8 |
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JS 87: 2008 |
Fluoridated iodized salt -food grade salt Includes fluoride and its test method and updates other test methods. The name has been changed to reflect the addition of fluoride and the previous inclusion of iodide; and with special emphasis on the classification of the salt as ‘food grade salt’. Mandatory. ISBN 978-976- 604-451-0 |
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JS 88: 1984
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Ketchup Specifies general and detailed requirements not only for traditional ketchup made from tomato, but also for ketchup made from pumpkin, cho cho and other indigenous materials. Mandatory. ISBN 976-604-0616-8 |
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JS 91: 1984 |
Orange juice Specifies general and detailed requirements for different types, styles and grades of orange juice and also packaging and storage requirements. Applies also to reconstituted orange juice. Mandatory. ISBN 976-604-014-1 |
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JS 96: 2016 |
Cocoa powders and dry cocoa-sugar mixtures for direct consumption Prescribes the requirements and methods of test for cocoa powders and cocoa-sugar mixtures intended for direct consumption. Mandatory ISBN 978-976-604-686-6 |
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JS 101: 2017 |
White sugar Prescribes the requirements for dry granulated white sugar. Includes microbiological requirements. Mandatory. ISBN 976-604-025-7
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JS 102: 2016 |
Brown sugar Details the requirements for brown sugar, the unrefined crystalline product from washed healthy cane. Mandatory. ISBN 976-604-026-5 |
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JS 103: 1985 |
Powdered (icing) sugar Prescribes the requirements for powdered (icing) sugar, which is finely pulverized white sugar. Includes list of approved anti-caking agents. Mandatory. ISBN 976-604-027-3 |
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JS 104: 1985 |
Sugar for canning Specifies the requirements for white sugar which has been purified and sold in a crystalline form for use in canning and preserving operations. Includes microbiological requirements. Mandatory. ISBN 976-604-028-1 |
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JS 108: 1986 |
Sampling and methods of analyses of sugars Prescribes the sampling plans and methods of analyses for sugars. ISBN 976-604-038-9 |
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JS 145: 2014 |
Bread Sets out the requirements for bread as classified in clause 3. A.Bran or other fibre B Coloured C Corn D Enriched E Hard dough F Hard dough (Traditional) G Milk H Multi grain J Raisin K Specialty L White M Wholewheat N Wholewheat (Part) Mandatory. ISBN 978-976-604-588-3 |
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JS 171: 2002 |
Liquid whole milk (cow’s) Specifies minimum requirements with respect to product composition, microbiological quality, packaging and labelling. Mandatory. ISBN 976-604-424-4 |
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JS 172: 1987 |
Reconstituted milk Prescribes the requirements and methods of test for reconstituted milk. Mandatory. ISBN 976-604-079-6 |
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JS 173: 1987
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Recombined milk Prescribes the requirements and methods of test for recombined milk. Mandatory. ISBN 976-604-074-5 |
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JS 174: 2002
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Liquid low fat (half skimmed or partly skimmed) cow’s milk and liquid nonfat (skimmed) cow’s milk Specifies requirements for liquid low fat (half skimmed or partly skimmed) cow’s milk and liquid nonfat (skimmed) cow’s milk. Mandatory. ISBN 976-604- 423-6 |
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JS 215: 1998 |
Jerk seasoning and jerk sauce Establish the significant quality requirements for Jerk seasoning and to provide users and distributors with a common understanding of the natural characteristics of the product. Read in conjunction with ISO 2859, JS 1: Part 20 and JS 36. Mandatory. ISBN 976-604-211-Y |
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JS 261: 1998 |
Jams, jellies and marmalades Prescribes the requirements and methods of sampling and analysis for jams, jellies and marmalades. Mandatory. ISBN 976-604-279-9 |
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JS 266: 1999 (2017) |
Grades of beef carcasses Specifies requirements for grades of beef carcasses. Designed to assist local manufacturers in improving the quality of beef grades.
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JS 276: 2016
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Processed ackee (Blighia sapida)Specifies requirements for the processing of the ackee fruit Blighia sapida (ackee) plant. This standard does not include requirements for fermented ackee products. Mandatory. ISBN 978 – 976 – 604 – 669-9 |
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JS 317: 2012 |
Production of processed food utilizing the HACCP principles (general) Specifies requirements for the production of processed foods utilizing the HACCP principles. The standard follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions for producing food that is safe and suitable for consumption. To be made mandatory .ISBN 978 -976-604-500-5 |
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JS 326 : 2015 |
Bag drink Applies to drinks which are offered for consumption; commonly known as ‘bag juices’ or ‘bag drinks’, as defined in clause 2.
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JS 328: 2014 |
Food grade acetic acid (diluted) Outlines the requirements for vinegar of the types and classes specified : Cane vinegar; Spirit, alcohol or white vinegar; Wine vinegar; Fruit (wine) vinegar; Grain vinegar; Malt vinegar; Spiced or flavoured vinegar. Mandatory. ISBN 978-976-604-587-6 |
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JS 334 : 2015 |
Canned/Packaged bamboo shoots Prescribes the requirements and methods of sampling and testing for canned/packaged bamboo shoots for cooking or direct consumption, catering purposes, and for value added products. ISBN 978-976-604-647-7
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JS CCS 0041: 2008 |
Brewery products Beer, stout, shandy, malt Specifies requirements for brewery products to be sold or traded in the Caribbean Common Market. It does not cover beverages sold under common names including the words "beer" and "ale “ that are not derived from cereals. ISBN 978-976-604-491-6 |
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JS CCS 0052 : 2005 |
Grading and quality requirements of table eggs establishes specifications for: a) grading criteria and grades; b) weight classification; c) labelling requirements; and d) sampling protocols and methods of test. This standard is applicable to table eggs which are prepackaged, distributed and offered for sale in the retail trade in CARICOM. This standard also establishes labelling requirements for processed egg products, which are prepackaged, distributed and offered for sale in CARICOM. Mandatory ISBN 978-976-604-490-9 |
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JS CRS 1 : 2010 |
Packaged water Specifies requirements for the purity, treatment, bacteriological acceptability, packaging and labelling of all waters that are pre-packaged for sale and used as beverages or in foods. This standard does not apply to water distributed by the public water supply system, to carbonated beverages, soda water or to packaged water sold for purposes other than as a beverage. This standard should be used in conjunction with CRCP 1, Code of Hygienic Practice for Packaged Water. Mandatory ISBN 978-976-604-505-0 |
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JS CRS 3 : 2010 |
Packaged natural coconut water Applies to packaged natural coconut water, as defined in clause 3, which is offered for consumption. It only applies to coconut water which has been packaged in its natural state without the use of additives. Mandatory ISBN 978-976-604-506-7 |
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JS CRS 18 : 2011 (2017) |
Honey Prescribes the requirements for honey produced by the honeybees Apis mellifera and Meliponini sp. It specifies three grades of honey with requirements for production, handling, packaging, labelling, analytic sampling and testing of honey that is intended or offered for sale in the Caribbean Community. This standard takes into account the management of equipment and storage conditions of honey, and requirements for hygienic production that assures the safety of food for human consumption. Mandatory. ISBN 978-976-604-657-6 4 |
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JS CRS 19 : 2010 (2017) |
Cassava bread Specifies requirements for cassava bread and related products, intended for human consumption, obtained from the processing of bitter cassava. ISBN 978-976-604-519-7
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JS CRS 22: 2010 (2017) |
amchar and kuchelaAchar , Applies to the products known as achar, amchar and kuchela which are prepared from edible fruits such as green or unripe mangoes (Mangifera indica), golden apple (Pommecythere spp), june plum (Spondias spp), tamarind (Tamarindus indica) and chalta or elephant fruit (Dillenia indica), as the predominant ingredients and blended with spices and additives prior to packaging. ISBN 978-976-604-518-0 |
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JS CRS 24 : Part 2 : 2010 |
Grades of fresh agricultural produce Part 2: Cabbages Applies to commercial varieties of cabbage (Brassica oleracea) to be supplied fresh to the consumer after preparation. ISBN 978-976-604-658-3 |
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JS CRS 24 : Part 3 : 2010 |
Grades of fresh agricultural produce Part 3: Grapefruits Specifies the quality requirements of commercial varieties of grapefruits grown from Citrus paradisi Macfad. of the Rutaceae family, to be supplied fresh to the consumer, after preparation and packaging. This standard does not apply to grapefruits for industrial processing. ISBN 978-976-604-659-0 |
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JS CRS 24 : Part 4 : 2010 |
Grades of fresh agricultural produce Part 4: Hot peppers Specifies the quality requirements of hot peppers (Capsicum sp.), which are to be supplied fresh to the consumer after preparation and packaging. The standard does not apply to hot peppers for industrial processing. ISBN 978-976-604-660-6
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JS CRS 24 : Part 6 : 2010 |
Grades of fresh agricultural produce Part 6: Oranges Specifies the requirements for commercial varieties of oranges grown from Citrus sinensis (L.) Osbeck,of the Rutaceae family, to be supplied fresh to the consumer after preparation and packaging.This standard does not apply to oranges for industrial processing. ISBN 978-976-604-661-3
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JS CRS 24 : Part 7 : 2010 |
Grades of fresh agricultural produce Part 7: Pineapples Specifies the requirements for pineapples (Ananas comosus (L.) Merr. of the Bromoeliceae family), which are to be supplied fresh to the consumer at the import and export control stage, after preparation and packaging. This standard does not apply to pineapples for ornamental use or industrial processing. ISBN 978-976-604-662-0 |
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JS CRS 24 : Part 8 : 2010 |
Grades of fresh agricultural produce Part 8: Pumpkins Specifies the quality requirements for pumpkin, Cucurbita pepo (Duch. Ex Lam.) to be supplied fresh to the consumer at the preparation and packaging stages. This standard does not apply to products for industrial processing.ISBN 978-976-604-663-7 |
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JS CRS 24 : Part 9 : 2010 |
Grades of fresh agricultural produce Part 9: Sweet peppers Specifies the requirements of sweet peppers (Capsicum annuum L. var. grossum) which are to be supplied fresh to the consumer market at the export or import control stages, after preparation and packaging. The standard does not apply to sweet peppers for industrial processing. ISBN 978-976-604-664-4 |
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JS CRS 27 : 2010
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Fruit and vegetable juices and drinks, and fruit nectars Specifies requirement for juices and drinks derived from edible fruits and vegetables, fruits, nectars, as well as non-carbonated beverages, containing no fruit or vegetable solids. Does not apply to juices, drinks and nectars that are incorporated into carbonated beverages, sold as syrup or cordials that contain nutritive sweeteners in excess of 30% by weight or sold to a manufacturer for further processing. Mandatory ISBN 978-976-604-494-7 |
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JS CRS 28 : 2012
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Poultry and poultry products Specifies requirements for primary processed poultry consisting of carcasses, poultry parts and poultry products for human consumption. It defines and distinguishes between the market classes of poultry. Requirements for sanitation, plant hygiene, the dressing operation, grading, packaging, labelling and marketing as well as ante-mortem and post-mortem inspecti on of poultry products sold through commercial distribution systems are also established. Mandatory ISBN 978-976-604-656-9
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JS CRS 35 : 2010 |
Spices and sauces Provides requirements for the identification, composition, purity, hygiene in processing, labelling, sampling and testing of spices and sauces. This standard does not apply to: a) ketchups; b) barbeque-flavour sauces; c) spices derived from plants which are not specified in this standard; d) sauces made from recipes or formulae which are not specified in this standard; e) vinegars flavoured with spices or plant material extracts; and f) essential oils, extracts, or oleo-resins derived from spices that are intended to be used as flavouring or colouring agents in food. Mandatory ISBN 978-976-604-508-1 |
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JS CRS 44 : 2010 |
Rice Establishes requirements for grades of paddy, cargo rice, milled rice, cargo parboiled rice and milled parboiled rice. It also specifies the general conditions for sampling and the methodologies for assessing the various factors used in the determination of the quality of rice. Mandatory. ISBN 978-976-604-654-5
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JS Codex Stan 192 : 1995 |
General standard for Food Additives Sets forth the conditions under which food additives may be used in all foods, whether or not they have previously been standardized by Codex. The use of additives in foods standardized by Codex is subject to the conditions of use established by the Codex commodity standards and this Standard. The General Standard for Food Additives (GSFA) should be the single authoritative reference point for food additives. Codex commodity committees have the responsibility and expertise to appraise and justify the
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JS ISO 22000:2005 |
Food safety management systems — Requirements for any organization in the food chain Specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this International Standard can be accomplished through the use of internal and/or external resources. ISBN 978-976-604-540-1
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JS NSF/ANSI 61-2007a
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Drinking Water system components – Health effects Covers specific materials or products that come into contact with: drinking water, drinking water treatment chemicals, or both. The focus of the Standard is evaluation of contaminants or impurities imparted indirectly to drinking water. The products and materials covered include, but are not limited to, process media (e. g., carbon, sand), protective materials (e. g., coatings, linings, liners), joining and sealing materials (e. g., solvent cements, welding materials, gaskets), pipes in and related products (e. g., pipes, tanks, fittings), mechanical devices used in treatment/transmission/distribution systems (e. g., valves, chlorinators, separation membranes, point-of entry drinking water treatment systems), and mechanical plumbing devices (e. g., faucets, endpoint control valves). ISBN 978-976-604-485-5 |
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JS 177: 1989 |
Grading and Labeling of Table Eggs This standard specifies the requirements for the grading (based on weight) of table eggs intended for table sale. It also prescribes the labeling requirements for these products. ISBN 976-604-103-2 |
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