STANDARDS for ADOPTION
N.B. This list is subject to change at any time by the St. Kitts and Nevis Bureau of Standards (SKNBS).
If you need a PDF document of this list, send us an email at sknbs@gov.kn
# | Standard Body | Standard Name | Area | Description | Status: Pending/ Adopted/ In Progress | Timeline: 2022-2027 |
1 | ISO | ISO 14785:2014 | Tourism and Related Services | Tourist information and reception services — Requirements | ||
2 | ISO | ISO 21401:2018 | Tourism and Related Services | Tourism and Related Services –Sustainability management system for accommodation establishments — Requirements | ||
3 | ISO | ISO 18513:2021 | Tourism and Related Services | Tourism Services – Hotels and other types of tourism accommodation — Vocabulary | ||
4 | ISO | ISO/PAS 5643:2021 | Tourism and Related Services | Tourism and Related Services –Requirements and guidelines to reduce the spread of Covid-19 in the tourism industry | ||
5 | ISO | ISO 13009:2015 | Tourism and Related Services | Tourism and Related Services – Requirements and recommendations for beach operation | ||
6 | ISO | ISO 13970:2011 | Tourism and Related Services | Recreational diving services — Requirements for the training of recreational snorkelling guides | ||
7 | ISO | ISO 13687-1:2017 | Tourism and Related Services | Tourism and related services — Yacht harbours — Part 1: Minimum requirements for basic service level harbours | ||
8 | ISO | ISO 13687-2:2017 | Tourism and Related Services | Tourism and related services — Yacht harbours — Part 2: Minimum requirements for intermediate service level harbours | ||
9 | ISO | ISO 13687-3:2017 | Tourism and Related Services | Tourism and related services — Yacht harbours — Part 3: Minimum requirements for high service level harbours | ||
10 | ISO | ISO 21406:2020 | Tourism and Related Services | Tourism and related services — Yacht harbours — Essential requirements for luxury harbours | ||
11 | ISO | ISO/TS 13811:2015 | Tourism and Related Services | Tourism and related services — Guidelines on developing environmental specifications for accommodation establishments | ||
12 | ISO | ISO 17679:2016 | Tourism and Related Services | Tourism and Related Service Wellness spa — Service requirements | ||
13 | ISO | ISO 21417:2019 | Tourism and Related Services | Recreational diving services — Requirements for training on environmental awareness for recreational divers | ||
14 | ISO | ISO 11121:2017 | Tourism and Related Services | Recreational diving services — Requirements for introductory programmes to scuba diving | ||
15 | ISO | ISO 21101:2014 | Tourism and Related Services | Adventure tourism — Safety management systems — Requirement | ||
16 | ISO | ISO 20611:2018 | Tourism and Related Services | Adventure tourism — Good practices for sustainability — Requirements and recommendations | ||
17 | ISO | ISO/DIS 3021:2021 | Tourism and Related Services | Adventure tourism — Hiking and trekking activities — Requirements and recommendations | ||
18 | ISO | ISO 21902:2021 | Tourism and Related Services | Tourism and related services — Accessible tourism for all — Requirements and recommendations | ||
19 | ISO | ISO/DIS 23405 | Tourism and Related Services | Tourism and related services — Sustainable tourism — Principles, terminology and Model | ||
20 | ISO | ISO 24801-1:2014 | Tourism and Related Services | Recreational diving services — Requirements for the training of recreational scuba divers — Part 1: Level 1 — Supervised diver | ||
21 | ISO | ISO 24801-2:2014 | Tourism and Related Services | Recreational diving services — Requirements for the training of recreational scuba divers — Part 2: Level 2 — Autonomous diver | ||
22 | ISO | ISO 24801-3:2014 | Tourism and Related Services | Recreational diving services — Requirements for the training of recreational scuba divers — Part 3: Level 3 — Dive leader | ||
23 | ISO | ISO 24802-1:2014 | Tourism and Related Services | Recreational diving services — Requirements for the training of scuba instructors — Part 1: Level 1 | ||
24 | ISO | ISO 24802-2:2014 | Tourism and Related Services | Recreational diving services — Requirements for the training of scuba instructors — Part 2: Level 2 | ||
25 | ISO | ISO 24803:2017 | Tourism and Related Services | Recreational diving services — Requirements for recreational diving providers | ||
26 | ISO | ISO 18400:2018 | Agriculture | Soil quality — Sampling — Part 205: Guidance on the procedure for investigation of natural, near-natural and cultivated sites | ||
27 | ISO | IWA 20:2017 | Agriculture | Understanding and applying drip irrigation for sustainable agriculture | ||
28 | ISO | ISO 8026: 2009 | Agriculture | Agricultural irrigation equipment — Sprayers — General requirements and test methods | ||
29 | ISO | ISO 22000:2018 | Food Safety Management Systems | Food safety management systems — Requirements for any organization in the food chain | ||
30 | ISO | ISO/TS 22002-1:2009 | Food Safety Management Systems | Prerequisite programmes on food safety — Part 1: Food manufacturing | ||
31 | ISO | ISO/TS 22002-2:2013 | Food Safety Management Systems | Prerequisite programmes on food safety — Part 2: Catering | ||
32 | ISO | ISO/TS 22002-3:2011 | Food Safety Management Systems | Prerequisite programmes on food safety — Part 3: Farming | ||
33 | ISO | ISO/TS 22002-5:2019 | Food Safety Management Systems | Prerequisite programmes on food safety — Part 5: Transport and storage | ||
34 | ISO | ISO/TS 19657:2017 | Food Safety Management Systems | Definitions and technical criteria for food ingredients to be considered as natural | ||
35 | ISO | ISO 50001:2018 | Energy Management and Energy Savings | Energy management systems — Requirements with guidance for use | ||
36 | ISO | ISO 50007:2017 | Energy Management and Energy Savings | Energy services — Guidelines for the assessment and improvement of the energy service to users | ||
37 | ISO | ISO 14004:2016 | Environmental Management Systems | Environmental management systems — General guidelines on implementation | ||
38 | ISO | ISO 14055 – 1:2017 | Environmental Management Systems | Environmental management — Guidelines for establishing good practices for combatting land degradation and desertification — Part 1: Good practices framework | ||
39 | ISO | ISO 15270:2008 | Plastics | Plastics — Guidelines for the recovery and recycling of plastics waste | ||
40 | ISO | ISO 146 suite | Air Quality | |||
41 | ISO | ISO 24512:2007 | Drinking Water, Wastewater and Stormwater Systems and Services | Activities relating to drinking water and wastewater services — Guidelines for the management of drinking water utilities and for the assessment of drinking water services | ||
42 | ISO | ISO/TS 24541:2020 | Drinking Water, Wastewater and Stormwater Systems and Services | Service activities relating to drinking water supply, wastewater and stormwater systems — Guidelines for the implementation of continuous monitoring systems for drinking water quality and operational parameters in drinking water distribution networks | ||
43 | ISO | ISO 45001:2018 | Occupational and Health Safety Management | Occupational health and safety management systems — Requirements with guidance for use | ||
44 | ISO | ISO/PAS 45005:2020 | Occupational and Health Safety Management | Occupational health and safety management — General guidelines for safe working during the COVID-19 pandemic | ||
45 | ISO | ISO 45003:2021 | Occupational and Health Safety Management | Occupational health and safety management — Psychological health and safety at work — Guidelines for managing psychosocial risks |
# | Standard Body | Standard Name | Area | Description | Status: Pending/ Adopted/ In Progress | Timeline 2022-2027 |
164 | Codex | CXS 247-2005 | Juices and Nectars | General Standard for Fruit Juices and Nectars | ||
165 | Codex | CXS 296-2009 | Jams, Jellies and Marmalades | Standard for Jams, Jellies and Marmalades | ||
166 | Codex | CXS 12-1981 | Honey | Standard for Honey | ||
167 | Codex | CXS 176-1989 | Flour: Cassava | Standard for Edible Cassava Flour | ||
168 | Codex | CXS 152-1985 | Flour: Wheat | Standard for Wheat Flour | ||
169 | Codex | CXS 154-1985 | Cereal Grain | Standard for Whole Maize (Corn) Meal | ||
170 | Codex | CXS 153-1985 | Cereal Grain | Standard for Maize (Corn) | ||
171 | Codex | CXS 3-1981 | Canned Fish | Standard for Canned Salmon | ||
172 | Codex | CXS 94-1981 | Canned Fish | Standard for Canned Sardines and Sardine-Type Products | ||
173 | Codex | CXS 236-2003 | Fish | Standard for Boiled Dried Salted Anchovies | ||
174 | Codex | CXS 167-1989 | Fish | Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes | ||
175 | Codex | CXS 165-1989 | Fish | Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh | ||
176 | Codex | CXS 166-1989 | Fish | Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter | ||
177 | Codex | CXS 190-1995 | Fish | Standard for Quick Frozen Fish Fillets | ||
178 | Codex | CXS 281-1971 | Dairy: Milk | Standard for Evaporated Milks | ||
179 | Codex | CXS 282-1971 | Dairy: Milk | Standard for Sweetened Condensed Milks | ||
180 | Codex | CXS 273-1968 | Dairy: Cheese | Standard for Cottage Cheese | ||
181 | Codex | CXS 283-1978 | Dairy: Cheese | General Standard for Cheese | ||
182 | Codex | CXS 279-1971 | Dairy: Butter | Standard for Butter | ||
183 | Codex | CXS 289-1995 | Milk Product | Standard for Whey Powders | ||
184 | Codex | CXS 306R-2011 | Sauces | Regional Standard for Chilli Sauce | ||
185 | Codex | CXS 330-2018 | Fresh Fruits and Vegetables | Standard for Aubergines | ||
186 | Codex | CXS 225-2001 | Fresh Fruits and Vegetables | Standard for Asparagus | ||
187 | Codex | CXS 318-2014 | Fresh Fruits and Vegetables | Standard for Okra | ||
188 | Codex | CXS 224-2001 | Fresh Fruits and Vegetables | Standard for Tannia | ||
189 | Codex | CXS 293-2008 | Fresh Fruits and Vegetables | Standard for Tomatoes | ||
190 | Codex | CXS 13-1981 | Fresh Fruits and Vegetables | Standard for Preserved Tomatoes | ||
191 | Codex | CXS 216-1999 | Fresh Fruits and Vegetables | Standard for Chayotes | ||
192 | Codex | CXS 197-1995 | Fresh Fruits and Vegetables | Standard for Avocado | ||
193 | Codex | CXS 316-2014 | Fresh Fruits and Vegetables | Standard for Passion Fruit | ||
194 | Codex | CXS 182-1993 | Fresh Fruits and Vegetables | Standard for Pineapples | ||
195 | Codex | CXS 184-1993 | Fresh Fruits and Vegetables | Standard for Mangoes | ||
196 | Codex | CXS 205-1997 | Fresh Fruits and Vegetables | Standard for Bananas | ||
197 | Codex | CXS 255-2007 | Fresh Fruits and Vegetables | Standard for Table Grapes | ||
198 | Codex | CXS 219-1999 | Fresh Fruits and Vegetables | Standard for Grapefruits |
199 | Codex | CXS 299-2010 | Fresh Fruits and Vegetables | Standard for Apples | ||
200 | Codex | CXS 67-1981 | Dried Fruit | Standard for Raisins | ||
201 | Codex | CXS 75-1981 | Frozen Fruits | Standard for Quick Frozen Peaches | ||
202 | Codex | CXS 78-1981 | Canned Fruits | Standard for Canned Fruit Cocktail | ||
203 | Codex | CXS 297-2009 | Canned Vegetables | Standard for Certain Canned Vegetables | ||
204 | Codex | CXS 77-1981 | Frozen Vegetables | Standard for Quick Frozen Spinach | ||
205 | Codex | CXS 110-1981 | Frozen Vegetables | Standard for Quick Frozen Broccoli | ||
206 | Codex | CXS 111-1981 | Frozen Vegetables | Standard for Quick Frozen Cauliflower | ||
207 | Codex | CXS 112-1981 | Frozen Vegetables | Standard for Quick Frozen Brussels Sprouts | ||
208 | Codex | CXS 114-1981 | Frozen Vegetables | Standard for Quick Frozen French Fried Potatoes | ||
209 | Codex | CXS 88-1981 | Canned Meat | Standard for Corned Beef | ||
210 | Codex | CXS 218-1999 | Fresh Roots | Standard for Ginger | ||
211 | Codex | CXS 328-2017 | Dried Herb | Standard for Dried Thyme | ||