In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them.
CARICOM Regional Organisation for Standards and Quality (CROSQ)
2nd Floor Nicholas House
29 & 30 Broad Street
Bridgetown, St Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org
© CRS 2009 – All rights reserved
Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission.
CCS 52: 2005
CARICOM Regional Organisation for Standards and Quality (CROSQ)
2nd Floor Nicholas House
29 & 30 Broad Street
Bridgetown, St Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org
© CRS 2009 – All rights reserved
ISBN 978-976-95187-4-2
ICS 67.120.20
AMENDMENT NO. | DATE OF ISSUE | TEXT AFFECTED |
---|---|---|
The preparation of this standard was carried out under the supervision of the Regional Technical Committee (RTC #3) for Foods (hosted by CARICOM Member State, Barbados). Representatives of several national associations and Standards Bureaux were involved in the discussions leading to the elaboration of the standard.
ivForeword | 1 | |||
1 | Scope | 2 | ||
2 | Terms and definitions | 2 | ||
3 | Requirements | 4 | ||
3.1 | Grading | 4 | ||
3.2 | Weight designation | 6 | ||
3.2.1 | Weight classification | 6 | ||
3.3 | Packaging | 6 | ||
3.4 | Labelling | 7 | ||
3.4.1 | General | 7 | ||
3.4.2 | Labelling of containers of shell eggs for importation | 7 | ||
3.4.3 | Nutrition labeling for table eggs | 8 | ||
3.4.4 | Labelling of processed eggs and egg products | 8 | ||
3.4.5 | Grade marking | 8 | ||
3.4.6 | Producer registration number | 8 | ||
3.5 | Hygiene | 8 | ||
Annex A (informative) | 9 | |||
Annex B (normative) | 10 | |||
Annex C (normative) | 15 | |||
Annex D (normative) | 16 | |||
Annex E (informative) | 17 |
This standard was developed as an initiative of the Caribbean Poultry Association (CPA) in response to the need to harmonise standards governing egg production and marketing within CARICOM.
In the development of the standard, assistance was obtained from representatives of regulatory agencies of the USA and Canada as well as through reference to the following documents:
This standard establishes specifications for:
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.
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
CODEX Alimentarius Commission Recommended International Code of Practice – General Principles of Food Hygiene
CODEX Alimentarius Commission General Standard for the Labeling of Prepackaged Foods
CARICOM Regional Code of Practice for Food Hygiene
CARICOM Regional Standard for the Labelling of Prepackaged Foods
For the purposes of this standard, the following terms and definitions shall apply:
classification of individual eggs on the basis of quality assessment according to established standards
mark or letter used in describing the grade of eggs
packaged in advance of sale in the final pack in which the table eggs are intended for retail sale
unfertilised eggs laid by the domestic chicken, Gallus domesticus, which are intended to be used as food
air space between shell membranes
2white of the egg
process of examining the interior condition of an egg by rotating or causing the egg to rotate in front of or over a light source that illuminates the contents of the egg
shipping container for egg cartons or egg flats normally holding 30 dozens shell eggs
container that is capable of being closed and that is made to contain not more than 30 eggs in separate compartments
open commercial container normally holding two and a half dozen eggs
relationship between the albumen height and the weight of the egg, after correcting for difference in egg size
egg which is deemed unfit for human consumption
NOTE Conditions which lead to this designation are described in Annex A.
individual egg which has a crack or break in the shell and shell membranes, with the result that the egg contents are exuding or are free to exude through the shell
egg which is inedible, cooked, frozen, contaminated, or one which contains bloody whites, large blood spots, large unsightly meat spots or other foreign material
inherent properties of any product, which determines its relative degree of excellence
hard outer calcareous envelope of the egg
yellow, oval internal part of the egg surrounded by the albumen white
3An egg may be graded A if, in addition to meeting relevant national regulatory requirements for the production of table eggs:
Eggs in a lot, sampled according to Annex D, shall be graded as A if the sample meets the requirements set out in section 3.1.1 and in addition, the following specifications:
In addition to meeting relevant national regulatory requirements for the production of table eggs, an egg may be graded as B if it:
In addition to meeting relevant national regulatory requirements for the production of table eggs, an egg may be graded as C if it:
Subject to 3.1.6, eggs may be graded Nest Run if the eggs:
In addition to 3.1.5, eggs in a lot shall be graded as Nest Run if the lot meets the following specifications:
Egg quality parameters are subjected to grading as specified in Annex B.
Table 1 specifies the weight classification to be used.
Classification | Label representation | Minimum net weight per dozen eggs g (oz) | Minimum net weight per half dozen eggs g (oz) |
---|---|---|---|
Jumbo | J | 850 (30) | 425 (15) |
Extra large | XL | 766 (27) | 383 (13.5) |
Large | L | 680 (24) | 340 (12) |
Medium | M | 596 (21) | 298 (10.5) |
Small | S | 510 (18) | 255 (9) |
Extra small | XS | 426 (15) | 213 (7.5) |
NOTE A lot-average tolerance of 3.3 % for individual eggs in the next lower weight class is permitted as long as no individual case within the lot exceeds 5 %.
Table eggs may be packaged in various formats up to a maximum of 30 per container.
Table eggs shall be packed with their small ends facing downwards, either in egg cartons, moulded trays or other appropriate containers approved by the competent authority.
Packing material shall be shock resistant, dry, clean and in good condition. It shall be made of materials which protect the eggs from extraneous odours and undue risk of quality deterioration.
Large packs used for transporting and dispatching eggs, including inner packing materials, shall not be re-used unless they are as new and meet the requirements of 3.3.3.
Re-used large packs shall not bear any visible markings from their previous use, which may confuse or mislead consumers.
Small packs shall not be re-used.
6Each package of table eggs shall meet the requirements of the most recent versions of the CODEX standard for Labelling of Prepackaged Foods and the CARICOM Regional Standard for the Labelling of Prepackaged Foods.
In addition, each package of table eggs shall bear the following label declarations:
The following additional information is required for all prepackaged eggs:
Containers of product offered for importation shall bear a label, printed in the official language of the country of importation, showing:
Where either nutrition or health claims are made with respect to table eggs, the retail package shall provide a complete nutrition labelling declaration. Only claims which satisfy the CODEX Alimentarius Guidelines on Claims shall be permitted.
Consumer packages of processed egg products shall comply with the requirements of the recent versions of the CODEX standard for Labelling of Prepackaged Foods and the CARICOM Regional Standard for the Labelling of Prepackaged Foods.
Where either nutrition or health claims are made with respect to these products, the package containing the product shall provide a complete nutrition labelling declaration. Only claims which satisfy the CODEX Alimentarius Guidelines on Claims shall be permitted.
The Grade A distinguishing mark shall be a circle of at least 12 mm in diameter, with the letter “A” in the center in Times New Roman font and having a minimum height of 10 mm.
The Grade B distinguishing mark shall be a circle of at least 12 mm in diameter, with the letter “B” in the center in Times New Roman font and having a minimum height of 10 mm.
No grade designations other than those specified in this standard shall be used.
Each package shall bear a producer registration number, issued by the competent authority, consisting of 3 digits with a height of at least 5 mm.
Table eggs should be handled in accordance with the requirements of the latest versions of the CODEX General Principles of Food Hygiene, the CARICOM Regional Code of Practice for Food Hygiene, the Caribbean Poultry Association ‘On-Farm Food Safety Program’, and other relevant codes of practice specified by the competent authority.
8(informative)
Eggs are deemed to be inedible if any of the following conditions exist:
(normative)
Depth of air cell is the distance from the top of the air cell to its bottom when the egg is held with the air cell upward.
Free air cell is an air cell which moves freely towards the uppermost point in the egg as the egg is rotated slowly.
Bubbly air cell is the condition which develops when the air cell becomes ruptured, resulting in one or more small separate air bubbles usually floating beneath the main air cell.
Clear means free from discolourations or from any foreign bodies floating in the albumen.
Reasonably firm to firm (A Quality) refers to situations where the albumen ranges in thickness from being sufficiently thick or viscous, which prevents the yolk from being more than slightly defined or distinctly indicated when the egg is twirled, to a degree of thickness which allows the yolk to approach the shell more closely, resulting in a fairly well-defined yolk outline.
Weak and watery (B & C Quality) refers to a condition where the albumen is weak, thin and generally lacking in viscosity. It allows the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark
Bloody white is a condition where the egg has blood diffused throughout the white. These are classified as “loss”. Eggs with blood spots which show a slight diffusion into the white around the localized spot are not to be classified as bloody whites
Blood spots or meat spots. Small blood spots or meat spots aggregating not more than 3 mm in diameter may be classified as B or C quality. If larger or showing diffusion of blood into the white surrounding a blood spot, the egg may be classified as “loss”. Blood spots shall not be due to germ development. They may be on the yolk or in the white. Meat spots may be blood spots which have lost their characteristic red colour or tissue from the reproductive organs.
Outline slightly to fairly well defined (A Quality) is a yolk outline that ranges from being indistinctly indicated, appearing to blend into the surrounding white, to being discernible but not clearly defined, as the egg is twirled.
Outline plainly visible (B & C Quality). This refers to a yolk outline which is clearly visible as a dark shadow when the egg is twirled.
Enlarged and flattened is a condition of the yolk in which its membranes and tissues have weakened and or moisture has been absorbed from the white to such an extent that the yolk appears definitely enlarged and flat.
10Practically free from defects (A Quality) refers to a yolk which shows no germ development but which may show other very slight defects on its surface.
Serious defects (B & C Quality) refers to a yolk which shows well-developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.
Clearly visible germ development (B & C Quality) refers to the development of the germ spot on the yolk of a fertile egg which has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.
Blood due to germ development is blood which has been caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.
Clean means free from foreign materials and from stains or discolourations that are readily visible. An egg may be considered clean if it has only very small specks or stains, if such specks or stains are not in sufficient numbers or intensity to detract from the generally clean appearance of the egg.
Moderately-stained means a shell which is free from adhering dirt but which has stains of moderate degree covering not more than ¼ of the shell surface.
Practically normal (A Quality) refers to a shell which approximates the usual shape and is sound and free from thin spots. Ridges and rough areas, that do not materially affect the shape and strength of the shell, are permitted.
Abnormal (B Quality) refers to a shell which may be somewhat unusual or decidedly misshaped or faulty in soundness or strength. It may show pronounced ridges and thin spots.
Dirty (C Quality) refers to an egg which has an unbroken shell, with adhering dirt or foreign material, prominent stains or moderate stains covering more than 3 % of the shell, if localized, or 6 % of the shell if scattered.
Check (C Quality) refers to an egg which has a broken shell or a crack in the shell but with its shell membranes and contents intact. An egg classified as “check” is lower in quality than an egg classified as “dirty”.
Sound eggs refers to eggs with unbroken shells, whose internal qualities render them fit for human consumption.
Nest Run eggs are eggs which are packed as they come from the production facilities without having been washed, sized or candled for quality, with the exception of some checks, dirties and other obvious under-grades having been removed.
Refrigerated eggs are eggs, which have been held continuously at temperatures lower than 7.2 °C from the time of their initial cooling, which is done in conformance with the national regulations and relevant Codes of Practice.
Shell protected eggs refers to eggs which have had a protective covering such as mineral oil applied to the shell surface. The oil shall comply with the requirements set out in Annex C.
Specialty Eggs are eggs which may be slightly different in nutrient value from regular table eggs, or they may be obtained from hens housed or fed in a special way.
11Premium Quality Eggs are eggs which are specially selected from young hens at the peak of their laying cycle. These eggs exceed the requirements for Grade A eggs and are characterised by stronger shells and thicker whites.
Free Run Eggs are eggs which are produced by hens that are able to move about the floor of the barn and have access to nesting boxes and perches.
Free Range Eggs are eggs which are produced in a similar environment as free run eggs but where hens have access to outdoor runs as well.
Organic Eggs are eggs produced in an organic production system, in which hens are fed certified organic feeds. Organic production systems are required to operate under the regulatory oversight of a competent authority and the eggs are required to bear an appropriate “certified organic” designation and the name of the certifying agency.
Vegetarian Eggs are eggs produced by hens which are fed a diet containing only ingredients of plant origin.
Omega-3 Enhanced Eggs are eggs from hens which are fed a diet containing 10 % to 20 % flaxseed. They contain 0.4 g omega-3 fatty acids, compared to 0.04 g in regular table eggs.
Vitamin-Enhanced Eggs are eggs from hens which are fed a nutritionally-enhanced diet containing higher levels of certain nutrients (such as vitamin E, folate, vitamin B6 and vitamin B12). As a result, the eggs produced contain higher levels of these nutrients.
Quality parameter | A quality | B quality | C quality |
---|---|---|---|
Shell | Clean | Clean to slightly stained | Clean to moderately stained |
Unbroken | Unbroken | Unbroken | |
Practically normal | Abnormal | Abnormal | |
Air Cell | 4 mm or less in depth. | 10 mm or less in depth. | May be more than 10 mm in depth. |
Unlimited movement and free or bubbly | Unlimited movement and free or bubbly. | Unlimited movement and free or bubbly. | |
Albumen | Clear | Clear | Outline may be plainly visible. |
Reasonably firm to firm. | May be slightly weak and watery. | May be weak and watery. Small blood clots or spots may be present. | |
Haugh unit value of 60 or higher when measured at a temperature between 7.2 °C and 15.5 °C | Haugh unit value of 31 to 60 when measured at a temperature between 7.2 °C and 15.5 °C | Haugh unit value of less than 31 when measured at a temperature between 7.2°C and 15.5°C | |
Yolk | Outline slightly to fairly well-defined. | Outline may be well-defined, dark, enlarged and flattened. | Outline is plainly visible, enlarged and flattened. |
Practically free from defects. | May show definite but not serious defects. Small blood spots or meat spots (aggregating not more than 3 mm in diameter) may be present. | May show clearly visible germ development but no blood. May show other defects. |
This shall consist of eggs that are at least 87 % A quality. Within the maximum tolerance of 13 % that may be below A quality, not more than 1 % may be B quality due to air cells over 9.5 mm, blood spots aggregating not more than 3.2 mm in diameter, or serious yolk defects. Not more than 5 % (7 % for Jumbo size) checks are permitted and not more than 0.5 % leakers, dirties, or loss due to meat or blood spots in any combination, except that such loss may not exceed 0.3 %. Other types of loss are not permitted.
This shall consist of eggs that are at least 82 % A quality. Within the maximum tolerance of 18 % that may be below A quality, not more than 1 % may be B quality due to air cells over 9.5 mm, blood spots aggregating not more than 3.2 mm in diameter, or serious yolk defects. Not more than 7 % (9 % for Jumbo size) checks are permitted and not more than 1 % leakers, dirties, or loss due to meat or blood spots in any combination, except that such loss may not exceed 0.3 %. Other types of loss are not permitted.
This shall consist of eggs that are at least 90 % B quality, not more than 10 % may be checks, and not more than 0.5 % leakers, dirties, or loss due to meat or blood spots in any combination, except that such loss may not exceed 0.3 %. Other types of loss are not permitted.
This shall consist of eggs that are at least 90 % B quality, not more than 10 % may be checks, and not more than 1 % leakers, dirties or loss due to meat or blood spots in any combination, except that such loss may not exceed 0.3 %. Other types of loss are not permitted.
Consumer grade (Origin) | Quality required | Tolerance permitted % | Tolerance permitted Quality |
---|---|---|---|
Grade A | ≥ 87 % A | ≤ 13 ≤ 5 |
B Checks |
Grade B | ≥ 90 % B | ≤ 10 | Checks |
Consumer grade (Destination) | Quality required | Tolerance permitted % | Tolerance permitted Quality |
---|---|---|---|
Grade A | ≥ 82 % A | ≤ 18 ≤ 7 |
B Checks |
Grade B | ≥ 90 % B | ≤ 10 | Checks |
Consumer Grade | Case quality | Origin % | Destination % |
---|---|---|---|
Grade A | A (minimum) B Check (maximum) |
77 13 10 |
72 18 10 |
Grade B | B (minimum) Check (maximum) |
80 20 |
80 20 |
In lots of two or more cases:
(normative)
Shell egg protecting (oil processing) operations are conducted in a manner to avoid contamination of the product and maximize conservation of its quality.
Eggs with excess moisture on the shell are not to be shell egg protected.
Oil having any off-odour, or that is visibly contaminated, is not used in shell egg protection.
Processing oil, which has been previously used and which has become contaminated, is filtered and heat treated at 83 °C for 3 min prior to use.
Shell egg processing equipment is washed, rinsed and treated with a bactericidal agent each time the oil is removed. It is recommended that operators filter and heat-treat processing oil and clean processing equipment daily when in use.
Adequate coverage and protection against dust and dirt is to be provided when the equipment is not in use.
15(normative)
Whenever grading service is performed on a representative sampling basis, such sample is drawn from and consists of not less than the minimum number of cases as indicated in Table D.1. A minimum of 100 eggs is examined per sample case. For lots, which consist of less than one case, a minimum of 50 eggs is examined. If the lot consists of less than 50 eggs, all eggs are examined.
Cases In Lot | Cases in Sample |
---|---|
1 | 1 |
2 to ≤ 10 | 2 |
11 to ≤ 25 | 3 |
26 to ≤ 50 | 4 |
51 to ≤ 100 | 5 |
101 to ≤ 200 | 8 |
201 to ≤ 300 | 11 |
301 to ≤ 400 | 13 |
401 to ≤ 500 | 14 |
501 to ≤ 600 | 16 |
For each additional 50 cases, or fraction thereof, in excess of 600 cases, one additional case shall be included in the sample.
16(informative)
For economy of time and preservation of the product, the following equipment is recommended:
Reproducible results can be obtained only if uniform procedures are used. Since eggs for top quality must have practically normal shells, only such eggs are to be selected when obtaining the sample for examining the condition of the albumen and yolk. Prior to the measurement of albumen height, the eggs should be cooled to a temperature range of 10.0 °C to 15.5 °C.
To weigh the albumen height:
Care must be taken in using the breaking knife so that the thick white is not ruptured. Consistent results can best be obtained by using a breaking knife. Blunt edges, such as a table edge, may cause splintering of the shell with the possibility that the thick white may be punctured. The egg should be held as near the glass as possible and the contents emptied very gently from the shell.
17In some eggs, the envelope of thick white is rather firmly attached to the shell membrane in the small end of the egg. When this is noted, rupture of the thick white can generally be prevented by slowly raising the half-shell. Albumen heights should not be recorded of eggs when the thick white has been mechanically ruptured or when the yolk membrane is ruptured for any reason.
The surface on which the egg contents are placed must be level. One egg at a time should be broken since it is important to measure the albumen height immediately after breaking. A delay of a few minutes can make a difference in the Haugh reading.
The micrometer should be checked before being used. Set it on the glass and turn the measuring rod down until it touches the surface of the glass on which the broken-out egg will be placed. To be sure that the rod is actually touching the surface of the glass, push the edge of a thin sheet of paper against the intersection of the rod and the glass. The face of the micrometer is then turned so that the indicator reads zero. The procedure should be repeated occasionally during the breaking operation to be sure that the micrometer is properly adjusted.
When determining albumen quality with a micrometer, select a flat area in the surface of the widest expanse of the thick white for measurement. Eggs with very high albumen will not have a flat surface and in such cases, a point about half-way between the yolk and the edge of the widest expanse of thick white should be selected. Care should be taken to avoid measuring areas over an air bubble or chalaza. The measuring rod should roll down slowly until it makes contact with the surface of the albumen and should be raised and cleaned before being placed over the next egg to be measured.
After the egg weight is determined and the albumen is measured, locate the micrometer reading in the proper weight column. The Haugh unit reading is found directly above or below the properly located micrometer reading in the column marked ‘Haugh units’.
18Egg Weight g/oz | Haugh Units | ||||||||||||||||||||||||||||||||||||||||
55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | |
426/15 | 2.5 | 2.6 | 2.7 | 2.8 | 2.9 | 3.0 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 4.4 |
4.5 | 4.6 4.7 |
4.8 | 4.9 | 5.0 | 5.1 | 5.2 | 5.3 | 5.4 5.5 |
5.6 5.7 |
5.8 | 5.9 6.0 |
6.1 | 6.2 6.3 |
6.4 6.5 |
6.6 6.7 |
6.8 6.9 |
7.0 | 7.1 | 7.2 7.3 |
7.4 7.5 |
|
454/16 | 2.6 | 2.7 | 2.8 | 2.9 | 3.0 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 4.3 |
4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 5.1 |
5.2 | 5.3 5.4 |
5.5 | 5.6 5.7 |
5.8 5.9 |
6.0 | 6.1 | 6.2 6.3 |
6.4 6.5 |
6.7 | 6.8 6.9 |
7.0 | 7.1 | 7.2 7.3 |
7.4 7.5 |
7.6 7.7 |
|
482/17 | 2.7 | 2.8 | 2.9 | 3.0 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 4.3 |
4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 5.0 |
5.1 | 5.2 5.3 |
5.4 | 5.5 | 5.6 5.7 |
5.8 5.9 |
6.0 | 6.0 6.1 |
6.2 6.3 |
6.4 6.5 |
6.6 6.7 |
6.8 | 6.9 | 7.0 7.1 |
7.2 7.3 |
7.4 7.5 |
7.6 7.7 |
7.8 7.9 |
|
510/18 | 2.8 | 2.9 | 3.0 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 4.3 |
4.4 | 4.5 | 4.6 | 4.7 | 4.8 4.9 |
5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 5.6 |
5.7 | 5.8 5.9 |
6.0 | 6.1 6.2 |
6.3 | 6.4 6.5 |
6.6 6.7 |
6.8 6.9 |
7.0 | 7.1 7.2 |
7.3 7.4 |
7.5 7.6 |
7.7 7.8 |
7.9 8.0 |
8.1 8.2 |
|
539/19 | 2.9 | 3.0 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 4.0 |
4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 4.9 |
5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 5.6 |
5.7 | 5.8 5.9 |
6.0 | 6.1 6.2 |
6.3 | 6.4 6.5 |
6.6 6.7 |
6.8 | 6.9 7.0 |
7.1 7.2 |
7.3 7.4 |
7.5 7.6 |
7.7 | 7.8 7.9 |
8.0 8.1 |
8.2 8.3 |
|
567/20 | 3.0 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 4.7 |
4.8 | 4.9 | 5.0 | 5.1 5.2 |
5.3 | 5.4 | 5.5 5.6 |
5.7 | 5.8 5.9 |
6.0 | 6.1 | 6.2 6.3 |
6.4 6.5 |
6.6 | 6.7 6.8 |
6.9 7.0 |
7.1 | 7.2 7.3 |
7.4 7.5 |
7.6 7.7 |
7.8 7.9 |
8.0 8.1 |
8.2 8.3 |
8.4 8.5 |
596/21 | 3.2 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 4.7 |
4.8 | 4.9 | 5.0 | 5.1 5.2 |
5.3 | 5.4 | 5.5 | 5.6 5.7 |
5.8 | 5.9 6.0 |
6.1 | 6.2 6.3 |
6.4 | 6.5 6.6 |
6.7 | 6.8 6.9 |
7.0 7.1 |
7.2 | 7.3 7.4 |
7.5 7.6 |
7.7 7.8 |
7.9 8.0 |
8.1 8.2 |
8.3 8.4 |
8.5 8.6 |
|
624/22 | 3.3 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 4.8 |
4.9 | 5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 | 5.6 6.7 |
5.8 | 5.9 | 6.0 6.1 |
6.2 | 6.3 6.4 |
6.5 | 6.6 6.7 |
6.8 6.9 |
7.0 | 7.1 7.2 |
7.3 7.4 |
7.5 7.6 |
7.7 7.8 |
7.9 | 8.0 8.1 |
8.2 8.3 |
8.4 8.5 |
8.6 8.7 |
|
653/23 | 3.4 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 4.4 |
4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 | 5.6 | 5.7 5.8 |
5.9 | 6.0 6.1 |
6.2 | 6.3 6.4 |
6.5 | 6.6 6.7 |
6.8 | 6.9 7.0 |
7.1 | 7.2 7.3 |
7.4 7.5 |
7.6 7.7 |
7.8 7.9 |
8.0 8.1 |
8.2 8.3 |
8.4 | 8.5 8.6 |
8.7 8.8 |
|
680/24 | 3.5 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 | 5.6 | 5.7 5.8 |
5.9 | 6.0 | 6.1 6.2 |
6.3 | 6.4 6.5 |
6.6 | 6.7 6.8 |
6.9 | 7.0 7.1 |
7.2 7.3 |
7.4 | 7.5 7.6 |
7.7 7.8 |
7.9 8.0 |
8.1 8.2 |
8.3 8.4 |
8.5 8.6 |
8.7 8.8 |
8.9 9.0 |
709/25 | 3.6 | 3.7 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 | 5.6 | 5.7 5.8 |
5.9 | 6.0 | 6.1 6.2 |
6.3 | 6.4 6.5 |
6.6 | 6.7 | 6.8 6.9 |
7.0 | 7.1 7.2 |
7.3 7.4 |
7.5 7.6 |
7.7 | 7.8 7.9 |
8.0 8.1 |
8.2 8.3 |
8.4 8.5 |
8.6 8.7 |
8.8 8.9 |
9.0 9.1 |
738/26 | 3.8 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 5.3 |
5.4 | 5.5 | 5.6 | 5.7 5.8 |
5.9 | 6.0 | 6.1 | 6.2 6.3 |
6.4 | 6.5 6.6 |
6.7 | 6.8 6.9 |
7.0 | 7.1 | 7.2 7.3 |
7.4 7.5 |
7.6 7.7 |
7.8 | 7.9 8.0 |
8.1 8.2 |
8.3 8.4 |
8.5 8.6 |
8.7 8.8 |
8.9 9.0 |
9.1 9.2 19 |
|
766/27 | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 | 5.3 5.4 |
5.5 | 5.6 | 5.7 | 5.8 5.9 |
6.0 | 6.1 | 6.2 | 6.3 6.4 |
6.5 | 6.6 6.7 |
6.8 7.0 |
6.9 | 7.1 | 7.2 7.3 |
7.4 | 7.5 7.6 |
7.7 7.8 |
7.9 | 8.0 8.1 |
8.2 8.3 |
8.4 8.5 |
8.6 8.7 |
8.8 8.9 |
9.0 9.1 |
9.2 9.3 |
|
794/28 | 4.0 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 | 5.3 | 5.4 5.5 |
5.6 | 5.7 | 5.8 | 5.9 6.0 |
6.1 | 6.2 | 6.3 | 6.6 | 6.6 | 6.7 6.8 |
6.9 | 7.0 | 7.2 | 7.3 | 7.5 | 7.6 | 7.8 | 8.0 | 8.2 | 8.3 8.4 |
8.5 | 8.7 | 8.9 | 9.1 | 9.3 9.4 |
|
823/29 | 4.1 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 | 5.3 | 5.4 5.5 |
5.6 | 5.7 | 5.8 | 5.9 | 6.0 6.1 |
6.2 | 6.3 | 6.4 6.5 |
6.6 | 6.7 | 6.8 6.9 |
7.0 | 7.1 | 7.3 | 7.4 | 7.6 | 7.7 | 7.9 | 8.1 8.2 |
8.3 | 8.4 8.5 |
8.6 8.7 |
8.8 8.9 |
9.0 9.1 |
9.2 9.3 |
9.4 9.5 |
|
850/30 | 4.2 | 4.3 | 4.4 | 4.5 | 4.6 | 4.7 | 4.8 | 4.9 | 5.0 | 5.1 | 5.2 | 5.3 | 5.4 | 5.5 | 5.6 5.7 |
5.8 | 5.9 | 6.0 | 6.1 6.2 |
6.3 | 6.4 | 6.5 | 6.6 | 6.8 | 6.9 7.0 |
7.1 | 7.2 | 7.4 | 7.5 | 7.7 | 7.8 | 8.0 | 8.2 | 8.4 | 8.5 8.6 |
8.7 8.8 |
8.9 9.0 |
9.1 9.2 |
9.3 9.4 |
9.5 9.6 |
The CARICOM Regional Organisation for Standards and Quality (CROSQ) was created as an Inter-Governmental Organisation by the signing of an agreement among fourteen Member States of the Caribbean Community (CARICOM). CROSQ is the regional centre for promoting efficiency and competitive production in goods and services, through the process of standardization and the verification of quality. It is the successor to the Caribbean Common Market Standards Council (CCMSC), and supports the CARICOM mandate in the expansion of intra-regional and extra-regional trade in goods and services.
CROSQ is mandated to represent the interest of the region in international and hemispheric standards work, to promote the harmonization of metrology systems and standards, and to increase the pace of development of regional standards for the sustainable production of goods and services in the CARICOM Single Market and Economy (CSME), and the enhancement of social and economic development.
CROSQ VISION:
The premier CARICOM organisation for the development and promotion of an Internationally Recognised Regional Quality Infrastructure; and for international and regional harmonized CARICOM Metrology, Standards, Inspection, Testing and Quality Infrastructure
CROSQ MISSION:
The promotion and development of standards and standards related activities to facilitate international competitiveness and the sustainable production of goods and services within the CARICOM Single Market and Economy (CSME) for the enhancement of social and economic development
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