ISO’s engagement
Who does what?
There are four 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, covering the food chain from primary production to consumption, as well as animal and vegetable propagation materials, in particular, but not limited to, terminology, sampling, methods of test and analysis, product specifications, food and feed safety and quality management 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 54, Essential oils
TC Scope:
Standardization of methods of analysis and specifications for essential oils.
ISO/TC 93, Starch (including derivatives and by-products)
TC Scope:
Standardization of terminology, methods of sampling, methods of analysis and examination of starch (including hydrolysis products and dextrins) and its by-products.
ISO/TC 234, Fisheries and aquaculture
TC Scope:
Standardization in the field of fisheries and aquaculture, including, but not limited to, terminology, technical specifications for equipment and for their operation, characterization of aquaculture sites and maintenance of appropriate physical, chemical and biological conditions, environmental monitoring, data reporting, traceability and waste disposal.
Excluded:
- methods of analysis of food products (covered by ISO/TC 34);
- personal protective clothing (covered by ISO/TC 94);
- environmental monitoring (covered by ISO/TC 207).
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