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Sets out procedures for the assessment of internal wall and ceiling linings according to their tendency to ignite; their tendency to release heat once ignition has occurred; their tendency to cause flashover; their tendency to release smoke; and their contribution to fire growth.

Sets out requirements for fire-rated landing doors for retarding the passage of fire through openings in fire-rated liftwells; it applies where doors are required to have a fire-rating certificate.

Specifies requirements for the design, construction and performance of barriers that will restrict the access of young children to swimming pools.

Sets out a test method for determining the combustibility of building materials and is one of a series of test methods for evaluating the potential fire hazard of building products.

Provides minimum requirements for construction, equipment and rendering operations prescribed in this Standard.

Sets out requirements for the hygienic production of ratite (emu/ostrich) meat for human consumption.

Sets out requirements for hygienic production and transportation of wild game meat for human consumption. This Standard was developed by the Meat Standards Committee (MSC) of the Food Regulation Standing Committee (FRSC) under the Australian and New Zealand Food Regulation Ministerial Council (ANZFRMC). It is also known as FRSC Technical Report No. 2 which was published as AS 4464-2007 by CSIRO PUBLISHING.

Specifies domestic washing and drying procedures for textile testing; procedures are applicable to textile fabrics, garments or other textile articles which are subjected to appropriate combinations of domestic washing and drying procedures.

Specifies requirements, test methods and functional criteria for heat alarms that operate using scattered light, transmitted light or ionization, intended for household or similar residential applications.