National Standards Bureaux (NSBs) and other quality improvement and control-related institutions in the Caribbean are to receive assistance in implementing technical barriers to trade (TBT) provisions to better comply with trade requirements as laid out by the World Trade Organisation agreements. The initiative is funded by the TradeCom II Programme, which is an African, Caribbean […]
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The following draft standards are being proposed for adoption as Saint Lucia National Standards: DNS/IEC 60969: 2016 Self-ballasted lamps for general lighting services — Performance requirements (IEC 60969: 2016, IDT) DNS/ASTM F1561 – 3: 2014 Standard performance requirements for plastic chairs for outdoor use (ASTM F1561 – 3: 2014, IDT) In the process leading to
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This is a process certification programme which gives the assurance that the food product is produced under safe and hygienic conditions. It targets food handlers and food processors offering food for sale. Issuance of certificates under this programme involves an assessment of the production plant, the place of preparation or the farm against the relevant
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Hazard Analysis and Critical Control Point (HACCP) System is a food processing management system that addresses food safety through a preventative approach. This is achieved by the identification and control of biological, chemical and physical hazards associated with raw materials and handling, processing, storage and distribution of the finished product prior to consumption. These hazards
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This Certification program is a voluntary programme aimed at setting standards for the operation of beauty and wellness facilities to ensure the protection of the health and safety of consumers and delivery of quality service by professional and knowledgeable operators. The certification programme has three tiers/levels, bronze, gold and platinum. At each level there are
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Bakers’ Certification Programme The Bakers’ Certification programme is one where the baking process is certified as being hygienic. It is a programme under the Food Certification Programme which gives the assurance that the activities of the sector meet the specification of the relevant standards to ensure consumer health, safety and satisfaction. A Certificate of Food
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The Saint Lucia Bureau of Standards provides the following training courses: Code of Practice – Beauty and Wellness (SLCP 13-1) HACCP Food Safety System – Training in the Principles and Implementation Basic Training in Food Safety Understanding ISO 9001 – Training in a Quality Management System
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