Project translation

Prerequisite programmes on food safety — Part 4: Food packaging manufacturing

Prerequisite programmes on food safety — Part 2: Catering

Safety of packaging machines - Part 2: Packaging machines for pre-formed rigid containers

Prerequisite programmes on food safety — Part 100: Requirements for the food, feed and packaging supply chain

Prerequisite programmes on food safety — Part 1: Food manufacturing

Explanatory notes on ISO 76

Sensory analysis — Methodology — Texture profile

Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 2: Enumeration of Clostridium perfringens by colony-count technique (ISO 15213-2:2023)

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions - Amendment 1: Requirements and guidance on the use of a larger test portion size for qualitative methods (ISO 6887-1:2017/Amd 1:2024)

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions (ISO 6887-1:2017)

Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium - Amendment 1 (ISO 6888-1:2021/Amd 1:2023)

Bee propolis — Specifications

Essential oil of sandalwood (Santalum album L.)

Solid biofuels - Determination of moisture content - Part 3: Moisture in general analysis sample (ISO 18134-3:2023)

Solid biofuels - Determination of moisture content - Part 2: Simplified method (ISO 18134‑2:2024)

Animal and vegetable fats and oils - Determination of iodine value (ISO 3961:2024)

Laboratory resistors - Part 2: Laboratory AC resistors

Laboratory resistors - Part 1: Laboratory DC resistors