TC 34 - Food products
Items to be displayed:
Subcommittees
| Subcommittee | Subcommittee Title |
|---|---|
| TC 34/SC 2 | Oleaginous seeds and fruits and oilseed meals |
| TC 34/SC 3 | Fruit and vegetable products |
| TC 34/SC 4 | Cereals and pulses |
| TC 34/SC 5 | Milk and milk products |
| TC 34/SC 6 | Meat, poultry, fish, eggs and their products |
| TC 34/SC 7 | Spices, culinary herbs and condiments |
| TC 34/SC 8 | Tea |
| TC 34/SC 9 | Microbiology |
| TC 34/SC 10 | Animal feeding stuffs |
| TC 34/SC 11 | Animal and vegetable fats and oils |
| TC 34/SC 12 | Sensory analysis |
| TC 34/SC 14 | Fresh, dry and dried fruits and vegetables |
| TC 34/SC 15 | Coffee |
| TC 34/SC 16 | Horizontal methods for molecular biomarker analysis |
| TC 34/SC 17 | Management systems for food safety |
Standards and projects under the direct responsibility of TC 34 Secretariat
| Standard and/or project | ICS | |
|---|---|---|
| ISO 1114:1977 Cocoa beans -- Cut test | 90.93 | 67.140.30 |
| ISO 1871:2009 Food and feed products -- General guidelines for the determination of nitrogen by the Kjeldahl method | 60.60 | 67.050 |
| ISO 2291:1980 Cocoa beans -- Determination of moisture content (Routine method) | 90.93 | 67.140.30 |
| ISO 2292:1973 Cocoa beans -- Sampling | 90.93 | 67.140.30 |
| ISO 2451:1973 Cocoa beans -- Specification | 90.93 | 67.140.30 |
| ISO 5498:1981 Agricultural food products -- Determination of crude fibre content -- General method | 90.93 | 67.050 |
| ISO 6541:1981 Agricultural food products -- Determination of crude fibre content -- Modified Scharrer method | 90.93 | 67.050 |
| ISO 7002:1986 Agricultural food products -- Layout for a standard method of sampling from a lot | 90.93 | 67.040 |
| ISO 8607:2003 Artificial insemination of animals -- Frozen semen of breeding bulls -- Enumeration of living aerobic microorganisms | 90.93 | 65.020.30 |
| ISO/WD 12824 Royal jelly -- Specifications | 20.20 | 67.180.10 |
| ISO/CD 14470 Food irradiation -- Requirements for the development, validation and routine control of the ionizing radiation process used for the treatment of food for human consumption | 30.60 | 67.020 |
| ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry | 90.93 | 67.020 03.120.10 |
| ISO 16050:2003 Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method | 90.93 | 67.080.10 67.060 |
| ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs | 60.60 | 67.200 67.050 65.120 |
| ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products | 60.60 | 67.050 67.060 |
| ISO 21570:2005/Cor 1:2006 | 60.60 | 67.050 |
| ISO 21572:2004/Cor 1:2005 | 60.60 | 67.050 |
| ISO 22000:2005/Cor 1:2006 | 60.60 | 67.020 |
| ISO 22006 Quality management systems -- Guidelines for the application of ISO 9001:2008 to crop production | 60.00 | 67.020 03.120.10 |
| ISO/DIS 26642 Food products -- Determination of the glycemic index (GI) and relevant classification | 40.60 | 67.040 |
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