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​PBD DRAFT​

NO. NEW PBD DRAFT BRIEF INFO PBD NO OPEN FOR
PUBLIC COMMENT FOR 2 MONTHS

DATE COMMENCE FOR PUBLIC COMMENT

END DATE FOR PUBLIC COMMENT

VIEW DRAFT
1. Code of Hygienic Practice For Precooked and Cooked Foods in Mass Catering This Code deals with the hygienic requirements for cooking raw foods and handling cooked and precooked foods intended for feeding large groups of people, such as persons attending occasions/events (weddings), children in schools and similar institutions, elderly in old people's homes, "meals on wheels"(disaster situation - flooding, landslide), patients in nursing homes and hospitals, persons in prisons and / or rehabilitation centre, persons at training camps (armed forces, youth camps). PBD 25: 2016 Closed


June 2016 16th August 2016 No longer Available

2. Brunei Organic Standard This standard provides the requirements for plants (including mushroom) production, wild harvest (excluding honey), post-harvest, processing, handling, storage, transport and labelling of organic produce, and processed products for human consumption. PBD 27: 2016 Closed June 2016 16th August 2016 No longer Available
3. Good Agricultural Practices–Food Safety

This interpretive guide was designed to assist producers, packers, supply chain businesses, trainers, government representatives, auditors and others to understand the practices required for implementing the Food Safety Module of Brunei GAP. It provides guidance on 'what has to be done' to implement the required practices. Separate interpretive guides are available for the other Brunei GAP modules.

Products that present high risk to food safety, such as sprouts and minimally processed products, are not covered in the scope of Brunei GAP. Brunei GAP may be used for all types of productions systems but it is not a standard for certification of organic products or GMO free products.

PBD 28:2015

Closed

 

Done Done Not Available
4. Good Agricultural Practices– Produce Quality Module

This interpretive guide was designed to assist producers, packers, supply chain businesses, trainers, government representatives, auditors and others to understand the practices required for implementing the Food Safety Module of Brunei GAP. It provides guidance on 'what has to be done' to implement the required practices. Separate interpretive guides are available for the other Brunei GAP modules.

Products that present high risk to food safety, such as sprouts and minimally processed products, are not covered in the scope of Brunei GAP. Brunei GAP may be used for all types of productions systems but it is not a standard for certification of organic products or GMO free products.

PBD 29:2015

Closed

 

Done Done Not Available
5.

Crackers From Marine and Freshwater Fish, Crustacean and Molluscan Shellfish;

 

This standard shall apply to crackers (keropok kering) prepared from marine and freshwater fish, crustacean and molluscan shellfish. It does not include ready-to-eat fried crackers (keropok masak) as well as artificially flavoured fish, crustacean and molluscan shellfish crackers. PBD 30:2016 Closed
May 2017 12th July 2017
Not available
6. Accommodation Homestay This Brunei Darussalam Standard specifies the requirements for the homestay, where guests will stay with the host's family and experience the everyday way of life of the family and community. The standard also focus on the essential criteria that stated in the ASEAN Homestay Standard (host, accommodation,  activities, authenticities, management, location, safety and security, marketing and sustainability principles)  with additional following criteria that is tailored to Brunei Darussalam's customs, culture and it's community that comprises of different ethnic groups. PBD 31: 2016 Closed November 2016 January 2017 Not Available
7.

PBD 3 : 2016 (2nd Edition) Specification for steel ribbed bars for the reinforcement of concrete

This Brunei Darussalam Standard specifies requirement s for weldable steel bars for the reinforcement of concrete. It covers plain round steel bars in grade 250 and deformed high yield steel bars in grade 460.

PBD 3: 2016 (2nd Edition)

 

Closed June 2016 16th August 2016 Not Available
8.

PBD 2: 2017 "Specification for Welded Steel Fabric for the Reinforcement of Concrete"

This part of PBD 2:2017 specifies technical requirements for factory made sheets or rolls of welded fabric, manufactured from steel wires or bars with diameters from 4mm to 16mm and designed for the reinforcement of concrete structures and the ordinary reinforcement of prestressed concrete structures.

For the purpose of this part of PBD2:2017 the term "wire" also includes bars.

PBD2: 2017 (2nd Edition) Closed
11th January 2018
12th March 2018
Not Available
9. Rice To be discussed  Not Available   Not Available
10. Good Manufacturing Practices Developing a guideline on Good Manufacturing Practices (GMP) for food processors/Vendors/operators;  Not Available   Not Available
11. Hazard Analysis and Critical Control Point To be discussed  Not Available   Not Available
12. Papaya This standard shall apply to commercial varieties of papaya from Carica papaya L. of the Caricaceae family, to be supplied fresh to the consumer. It includes provisions concerning quality, sizing, tolerances, packaging and presentation, marking or labelling, contaminants, hygiene and methods of analysis and sampling. PBD 33:2018 Closed   28th April 2018   28th June 2018 Not Available
13. Capsicum Direct Adoption of ASEAN Standards - This standard applies to commercial varieties of chilli peppers grown from Capsicum annuum L (Excluding Capsicum nnuum L.var.grossum) and C.frutescens L. of the Solanaceae family, to be supplied fresh to the consumer. Chilli peppers for industrial processing are excluded.  Not Available  

 

Not Available


14. Durian This standard shall apply to commercial varieties of Durian grown from Durio spp. of the Bombacaceae family, to be supplied fresh to the customer. It includes provisions concerning quality, sizing, tolerances, packaging and presentation, marking or labelling, contaminants, hygiene and methods  PBD 35:2018
Closed  28th April 2018  28th June 2018 Not Available
15. Guava This standard shall apply to commercial varieties of guava grown from Psidium guajava L., of the Mytaceae family, to be supplied fresh to the customer. It includes provisions concerning quality, sizing, tolerances, packaging and presentation, marking or labelling, contaminants, hygiene and methods of analysis and sampling.  PBD 34:2018
Closed  28th April 2018
 28th June 2018
Not Available
16. Minimally Processed Durian

'This standard applies to the product known as Minimally Processed Durian as defined in Section 2 below, which is prepared from good quality fresh Durian fruit, shall be free from significant defects and contaminants packaged in single serving containers, institutional size packages and bulk containers and intended for  fresh consumption and processing.'

2. Description

2.1 Product Definition
a) Commodity:

Duraian Putih: Durio zibethinus Murr.,

Durian Kuning: Durio graveolens Beccs.,

Durian Pulu: Durio kutenjensis Becc., and

Other recommended varieties.


b) Production system: Should comply with GAP (Farm), GMP/HACCP (Packhouse).


c) Processing, treatment and preservation:


d) End use: Fresh consumption, restaurants, processors.

  Not Available  

Not Available







17. Food Grade Takeaway Food Packaging– Plastic Food Grade Packaging Material; Any material used in the packaging of prepared food for takeaway that is neither capable of imparting any heavy metals nor any other toxic substances.

  Not Available   Not Available
18. Food Grade Processed Food Packaging -  Metal Food Grade Packaging Material; Any material used in the preparation, cooking and storage of food, that is neither capable of imparting any heavy metals nor any other toxic substances. 

  Not Available   Not Available
​19. ​Public Restroom ​The Public Restroom Standard is divided into four main criteria which recommend how a public restroom should be maintained: Design and Environmental Management System, Amenities and Facilities, Cleanliness and Safety.

A public restroom as defined by this standard is a room or booth shared by all people at all times for urination and defecation consisting of at least a bowl fitted with or without a seat (seating or squatting) and connected to a waste pipe and a flushing apparatus. This standard also focuses on public restroom frequented by tourists at places of interest/transit points/popular shopping areas.
​PBD 32:2017 ​Closed ​11th December 2017 ​11th February 2018 ​Not Available
​20. ​Chilli Peppers
This standard shall apply to commercial varieties of chilli peppers grown from Capsicum annuum L (excluding Capsicum annuum L. var. grossum) and C. frutescens L. of the Solanaceae family, to be supplied fresh to the customer. It includes provisions concerning quality, sizing, tolerances, packaging and presentation, marking or labelling, contaminants, hygiene and methods of analysis and sampling. PBD 36:2018 Closed ​28th April 2018
​28th June 2018
Not Available



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NO. CURRENTLY UNDER REVIEW BRIEF INFO OPEN FOR
PUBLIC COMMENT
VIEW DRAFT
1. PBD 6 PT 1:1993 Concrete: Guide to specifying concrete This part of PBD 6 gives guidance on the selection of materials for concrete on the mixes to be specified to produce concrete having the required properties in the fresh and hardened state. It also gives guidance on sampling for strength compliance testing and action to be taken in the event of non-compliance.

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2. PBD 6 PT 2:1993 Methods for specifying concrete mixes

This part of PBD 6 gives methods for specifying concrete. It does not apply when the concrete is specified using any other Brunei Darussalam Standard.

The methods, involving the use of the relevant information from PBD 6: Part 1, enable the purchaser to specify clearly to the producer the requisite properties of the concrete.



Not Available


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3. PBD 6 PT 3:1993 Procedures for producing and transporting concrete

Scope: This part of PBD 6 specifies the procedures to be followed when producing and transporting concrete that has been specified in accordance with PBD 6: Part 2.

Intro: This part of PBD 6 gives the basic requirements to be observed by the producer, who supplies concrete specified in accordance with this standard, during the manufacture of the concrete, including the standards for the plant and the use of quality control procedures.




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