ISO’s engagement
Who does what?
There are two main technical committees involved in the development of ISO standards for food:
- ISO/TC 34 Food products
TC Scope:
Standardization in the field of human and animal foodstuffs as well as animal and vegetable propagation materials, in particular terminology, sampling, methods of test and analysis, product specifications and requirements for packaging, storage and transportation.
Excluded:
products covered by ISO/TC 54 Essential oils and ISO/TC 93 Starch (including derivatives and by-products).
- ISO/TC 93 Starch
TC Scope:
Standardization of terminology, methods of sampling, methods of analysis and examination of starch (including hydrolysis products and dextrins) and its by-products.
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