List of ISO committees in liaison
| Reference | Title | Type |
|---|---|---|
| ISO/TC 6 | Paper, board and pulps | A |
| ISO/TC 34 | Food products | A |
| ISO/TC 37 | Terminology and other language and content resources | A |
| ISO/TC 47 | Chemistry | B |
| ISO/TC 51 | Pallets for unit load method of materials handling | B |
| ISO/TC 52 | Light gauge metal containers | B |
| ISO/TC 54 | Essential oils | B |
| ISO/TC 59 | Buildings and civil engineering works | B |
| ISO/TC 69 | Applications of statistical methods | B |
| ISO/TC 81 | Common names for pesticides and other agrochemicals | A |
| ISO/TC 87 | Cork | B |
| ISO/TC 89 | Wood-based panels | A |
| ISO/TC 93 | Starch (including derivatives and by-products) | B |
| ISO/TC 100 | Chains and chain sprockets for power transmission and conveyors | B |
| ISO/TC 120 | Leather | A |
| ISO/TC 122 | Packaging | B |
| ISO/TC 134 | Fertilizers and soil conditioners | B |
| ISO/TC 147 | Water quality | A |
| ISO/TC 166 | Ceramic ware, glassware and glass ceramic ware in contact with food | B |
| ISO/TC 190 | Soil quality | A |
| ISO/TC 211 | Geographic information/Geomatics | A |
| ISO/TC 234 | Fisheries and aquaculture | A |
| ISO/TC 248 | Project committee: Sustainability criteria for bioenergy | A |
| ISO/TC 120/SC 1 | Raw hides and skins, including pickled pelts | A |
| ISO/TC 120/SC 2 | Tanned leather | A |
| ISO/TC 147/SC 4 | Microbiological methods | A |
| ISO/TC 166/SC 1 | Ceramic ware in contact with food. Release of toxic materials | B |
| ISO/TC 190/SC 2 | Sampling | A |
| ISO/TC 190/SC 3 | Chemical methods and soil characteristics | A |
| ISO/TC 207/SC 5 | Life cycle assessment | A |
| ISO/TC 23/SC 15 | Machinery for forestry | A |
| ISO/TC 23/SC 18 | Irrigation and drainage equipment and systems | A |
| ISO/TC 23/SC 6 | Equipment for crop protection | A |
| ISO/TC 23/SC 7 | Equipment for harvesting and conservation | B |
| ISO/TC 34/SC 10 | Animal feeding stuffs | A |
| ISO/TC 34/SC 4 | Cereals and pulses | B |
| 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 8 | Tea | A |
| ISO/TC 37/SC 1 | Principles and methods | A |
| ISO/TC 37/SC 2 | Terminographical and lexicographical working methods | A |
| ISO/TC 61/SC 4 | Burning behaviour | B |
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.
