|ISO/CASCO||Committee on conformity assessment||A|
|ISO/TC 34||Food products||A|
|ISO/TC 34/SC 3||Fruits and vegetables and their derived products||A|
|ISO/TC 34/SC 4||Cereals and pulses||A|
|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 9||Microbiology||A|
|ISO/TC 34/SC 10||Animal feeding stuffs||A|
|ISO/TC 34/SC 11||Animal and vegetable fats and oils||A|
|ISO/TC 34/SC 15||Coffee||A|
|ISO/TC 34/SC 17||Management systems for food safety||A|
|ISO/TC 81||Common names for pesticides and other agrochemicals||A|
|ISO/TC 93||Starch (including derivatives and by-products)||A|
|ISO/TC 147/SC 2||Physical, chemical and biochemical methods||A|
|ISO/TC 147/SC 4||Microbiological methods||A|
|ISO/TC 234||Fisheries and aquaculture||A|
|ISO/TC 34/SC 2||Oleaginous seeds and fruits and oilseed meals||B|
|ISO/TC 34/SC 7||Spices, culinary herbs and condiments||B|
|ISO/TC 34/SC 12||Sensory analysis||B|
|ISO/TC 54||Essential oils||B|
|ISO/TC 86||Refrigeration and air-conditioning||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: Organizations that make a technical contribution to and participate actively in the work of a working group (for ISO/IEC JTC1 only).
Liaisons D: Organizations that make a technical contribution to and participate actively in the work of a working group.