Food Technology – TTBS https://gottbs.com Trinidad & Tobago Bureau of Standards Mon, 13 Jun 2022 17:51:11 +0000 en-US hourly 1 https://gottbs.com/wp-content/uploads/2017/08/cropped-logo_pin-32x32.png Food Technology – TTBS https://gottbs.com 32 32 CRS 68:2021, Sustainable Tourism — Food Safety and Sanitation — Requirements https://gottbs.com/product/crs-682021-sustainable-tourism-food-safety-and-sanitation-requirements/ Mon, 13 Jun 2022 17:51:11 +0000 https://gottbs.com/?post_type=product&p=15736 Current | Published: 2021]]> 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.

]]> CRS 65:2021, Processed Foods – Fat Products – Margarine, Cooking Margarine, Spreads and Blended Spreads – Specification https://gottbs.com/product/crs-652021-processed-foods-fat-products-margarine-cooking-margarine-spreads-and-blended-spreads-specification/ Mon, 13 Jun 2022 15:29:10 +0000 https://gottbs.com/?post_type=product&p=15720
  • a) fat products derived exclusively from milk and/or milk products to which only other substances necessary for their manufacture have been added;
  • b) products with a fat content of less than ⅔ of the dry matter (excluding salt);
  • c) butter and dairy spreads.
    • Status: Current | Published: 2021]]>     This document prescribes specification for margarine, fat spreads and blended spreads containing not less than 10 % and not more than 90 % fat, intended primarily for use as spreads, to be sold in the CARICOM region, and includes methods of sampling and testing.

    This document does not apply to the following:
    a) fat products derived exclusively from milk and/or milk products to which only other substances necessary for their manufacture have been added;
    b) products with a fat content of less than ⅔ of the dry matter (excluding salt);
    c) butter and dairy spreads.

    ]]>         CRS 64:2022, Processed Foods – Wheat Flour – Specification https://gottbs.com/product/crs-642022-processed-foods-wheat-flour-specification/ Mon, 13 Jun 2022 15:22:22 +0000 https://gottbs.com/?post_type=product&p=15716 Current | Published: 2022]]> This CARICOM Regional Standard specifies the characteristics of wheat flour for human consumption prepared from Triticum aestivum L. (common wheat) or, Triticum compactum Host (club wheat) or mixtures thereof which is pre-packaged for sale or sold in bulk.

    This standard is applicable to “self-rising flour”.

    This CARICOM Regional Standard is not applicable to:
    a) any product made from durum wheat (hard wheat, Triticum durum Desf.), singly or in combination with other wheat;
    b) the following products:
    1) whole meal,
    2) whole wheat flour or semolinas,
    3) farina milled from Triticum aestiuvum L. (common wheat), Triticum compactum Host (clubwheat), or mixtures thereof,
    4) wheat flour to be used in brewing, for the production of starch or gluten, or for non-food industrial use;
    5) wheat flour in which the protein content has been reduced;
    6) wheat flour after the milling process which has been subjected to special treatments other than bleaching or drying;
    7) wheat flour which have been added ingredients other than those stipulated in this standard.

    ]]>         TTS 642:2018, Good Manufacturing Practices (GMP) for the Food Industry – Requirements https://gottbs.com/product/tts-6422018-good-manufacturing-practices-gmp-for-the-food-industry-requirements/ Sun, 30 Jun 2019 16:31:25 +0000 https://gottbs.com/?post_type=product&p=11953 Current | Published: 2018]]> Scope:
    This standard establishes minimum requirements for a food safety and quality system in food processing, manufacture, handling, packaging, storage, transport or holding, for any sector of the food chain, where food is offered for sale or supply for public consumption.

    The requirements of this standard are generic and apply to all food establishments involved in the processing or manufacturing of foods regardless of the size or complexity of the operations or whether the output is raw material or final product.

    This standard does not apply to sectors of the food chain where the output of primary agricultural production is sold whole, directly to consumers and which may include packaging at the point of sale.

    NOTE: These requirements usually serve as the pre-requisites to a comprehensive food safety management system.

    Status: Current | Published: 2018

    ]]>