Phone: +1 758-453-0049
E-mail: info@slbs.org
Bisee, Saint Lucia LC04301

Projects

Below is a listing of projects past and present carried out by the Saint Lucia Bureau of Standards.

Recreational diving services — Requirements for the training of recreational scuba divers — Part 1: Level 1 — Supervised diver

60.60 Standard published

Recreational diving services — Requirements for the training of recreational scuba divers — Part 2: Level 2 — Autonomous diver

60.60 Standard published

Recreational diving services — Requirements for the training of recreational scuba divers — Part 3: Level 3 — Dive leader

60.60 Standard published

Recreational diving services — Requirements for the training of scuba instructors — Part 1: Level 1

60.60 Standard published

Recreational diving services — Requirements for the training of scuba instructors — Part 2: Level 2

60.60 Standard published

Recreational diving services — Requirements for recreational diving providers

60.60 Standard published

Soil quality — Field soil description

60.60 Standard published

Spices and condiments — Preparation of a ground sample for analysis

60.60 Standard published

Apricots — Guide to cold storage

60.60 Standard published

Tea — Preparation of liquor for use in sensory tests

60.60 Standard published

Vanilla — Vocabulary

60.60 Standard published

Coffee and coffee products — Vocabulary

60.60 Standard published

Citrus fruits — Guide to storage

60.60 Standard published

Spices — Saffron (Crocus sativus L.) — Part 1: Specification

60.60 Standard published

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods

60.60 Standard published

Fruits and vegetables — Ripening after cold storage

60.60 Standard published

Black tea — Definition and basic requirements

60.60 Standard published

Milk and milk products — Specification of Mojonnier-type fat extraction flasks

60.60 Standard published