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CAC

Codex Alimentarius Commission

List of ISO committees in liaison

Reference Title Type
ISO/TC 34 Food products A
ISO/TC 47 Chemistry A
ISO/TC 54 Essential oils B
ISO/TC 81 Common names for pesticides and other agrochemicals A
ISO/TC 86 Refrigeration and air-conditioning B
ISO/TC 93 Starch (including derivatives and by-products) A
ISO/TC 234 Fisheries and aquaculture A
ISO/CASCO Committee on conformity assessment A
ISO/TC 147/SC 2 Physical, chemical and biochemical methods A
ISO/TC 147/SC 4 Microbiological methods A
ISO/TC 34/SC 10 Animal feeding stuffs A
ISO/TC 34/SC 11 Animal and vegetable fats and oils A
ISO/TC 34/SC 12 Sensory analysis B
ISO/TC 34/SC 14 Fresh, dry and dried fruits and vegetables A
ISO/TC 34/SC 15 Coffee A
ISO/TC 34/SC 17 Management systems for food safety A
ISO/TC 34/SC 2 Oleaginous seeds and fruits and oilseed meals B
ISO/TC 34/SC 3 Fruit and vegetable products A
ISO/TC 34/SC 4 Cereals and pulses A
ISO/TC 34/SC 5 Milk and milk products A
ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products A
ISO/TC 34/SC 7 Spices, culinary herbs and condiments B
ISO/TC 34/SC 9 Microbiology A

Notes

Liaisons A: Organizations that make an effective contribution to the work of the technical committee or subcommittee for questions dealt with by this technical committee or subcommittee.
Liaisons B: Organizations that have indicated a wish to be kept informed of the work of the technical committee or subcommittee.
Liaisons C: Organizations that make a technical contribution to and participate actively in the work of a working group (for ISO/IEC JTC1 only).
Liaisons D: Organizations that make a technical contribution to and participate actively in the work of a working group.