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Specifies requirements for the design, installation, commissioning and maintenance of automatic fire sprinkler systems for one and two family homes.

Sets out to classify membranes based on elastic properties, which can then be used to give guidance on the type of detailing for a specific membrane referred to in AS 3740.

The purpose of this guide is to provide an overview of how the BASIX engine works to estimate energy and water consumption in houses and apartments, and how these outputs can be used to inform design decisions.

Assists in understanding the energy efficiency provisions in NCC Volume One that apply to Class 2 apartment buildings.

Provides general principles and recommendations for the lighting of building interiors to enhance the performance and comfort of those performing visual tasks; deals with illuminating essential task details, using both artificial light and daylight, while controlling or excluding factors that might cause visual discomfort.

Sets out requirements for the hygienic production of natural casings for human consumption. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ).

Sets out recommendations for the lighting of circulation spaces and other areas which commonly occur in buildings of various types; contains material that adds to or amends the recommendations in AS/NZS 1680.1:2006 and is intended to be read in conjunction with that Standard and with any applicable specific recommendations in other Standards in the AS/NZS 1680 series.

Sets out recommendations for the creation of good seeing conditions in educational and training facilities by means of appropriate lighting and interior colour treatment.

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

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.