List of ISO committees in liaison
| Reference | Title | Type |
|---|---|---|
| ISO/TC 34 | Food products | A |
| ISO/TC 47 | Chemistry | A |
| ISO/TC 52 | Light gauge metal containers | B |
| 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 166 | Ceramic ware, glassware and glass ceramic ware in contact with food | B |
| 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 |
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: Reserved for ISO/IEC JTC1.
