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ISO/TC 34  - Food products

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Subcommittees

Subcommittee Subcommittee Title
ISO/TC 34/SC 2 Oleaginous seeds and fruits and oilseed meals
ISO/TC 34/SC 3 Fruit and vegetable products
ISO/TC 34/SC 4 Cereals and pulses
ISO/TC 34/SC 5 Milk and milk products
ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
ISO/TC 34/SC 7 Spices, culinary herbs and condiments
ISO/TC 34/SC 8 Tea
ISO/TC 34/SC 9 Microbiology
ISO/TC 34/SC 10 Animal feeding stuffs
ISO/TC 34/SC 11 Animal and vegetable fats and oils
ISO/TC 34/SC 12 Sensory analysis
ISO/TC 34/SC 14 Fresh, dry and dried fruits and vegetables
ISO/TC 34/SC 15 Coffee
ISO/TC 34/SC 16 Horizontal methods for molecular biomarker analysis
ISO/TC 34/SC 17 Management systems for food safety
ISO/TC 34/SC 18 Cocoa

Standards and projects under the direct responsibility of ISO/TC 34 Secretariat

Standard and/or projectStageICS
ISO/NP 12824
Royal jelly -- Specifications
10.99
ISO/CD 18787
Foodstuffs -- Determination of water activity
30.60 67.050
ISO/AWI 19657
Definition of criteria for a food ingredient to be considered as 'natural' -- Guidelines on technical definitions and criteria for natural food ingredients
20.00
ISO/WD TS 34700
Animal welfare management -- General requirements and guidance for organizations in the food supply chain
20.20