Guidelines for sensory evaluations

Risk management – Guidelines on using ISO 31000 in management systems

Conformity assessment - Code of good practice

Arrangements for the recognition and acceptance of conformity assessment results

Technical product documentation (TPD) – General principles of representation – Part 1: Introduction and fundamental requirements (ISO 128-1:2020)

Technical product documentation (TPD) – General principles of representation – Part 2: Basic conventions for lines

Technical product documentation (TPD) – General principles of representation – Part 3: Views, sections and cuts

Technical product documentation – General principles of representation – Part 100: Index

Technical product documentation (TPD) – Presentation of dimensions and tolerances – Part 1: General principles

Technical product documentation (TPD) – Presentation of dimensions and tolerances – Part 1: General principles

Spices and condiments - Botanical nomenclature

Spices and condiments - Determination of extraneous matter and foreign matter content

Spices and condiments - Determination of extraneous matter and foreign matter content

Meat and meat products - Determination of nitrogen content (Reference method)

Spices and condiments - Sampling

Meat and meat products - Determination of moisture content (Reference method)

Food and feed products - General guidelines for the determination of nitrogen by the Kjeldahl method

Meat and meat products - Determination of total phosphorus content (Reference method)

Statistical interpretation of test results - Estimation of the mean - Confidence interval

Spices and condiments - Preparation of a ground sample for analysis

Statistical interpretation of data - Techniques of estimation and tests relating to means and variances

Sampling procedures for inspection by attributes - Part 1: Sampling schemes indexed by acceptable quality limit (AQL) for lot-by-lot inspection

Sampling procedures for inspection by attributes - Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection

Sampling procedures for inspection by attributes – Part 2: Sampling plans indexed by limiting quality (LQ) for isolated lot inspection

Sampling procedures for inspection by attributes - Part 3: Skip-lot sampling procedures

Sampling procedures for inspection by attributes – Part 4: Procedures for assessment of declared quality levels

Sampling procedures for inspection by attributes - Part 5: System of sequential sampling plans indexed by acceptance quality limit (AQL) for lot-by-lot inspection

Meat and meat products - Measurement of pH - Reference method

Essential oils - Principles of nomenclature

Vanilla - Vocabulary

Statistical interpretation of data - Power of test relating to means and variances

Statistics - Vocabulary and symbols - Part 1: General statistical terms and terms used in probability

Statistics - Vocabulary and symbols - Part 2: Applied Statistics

Statistics - Vocabulary and symbols - Part 3: Design of experiments

Statistics - Vocabulary and symbols - Part 4: Survey sampling

Sampling procedures for inspection by variables - Part 1: Specification for single sampling plans indexed by acceptance quality limit (AQL) for lot-by-lot inspection for a single quality characteristic and a single AQL

Sampling procedures for inspection by variables - Part 2: General specification for single sampling plans indexed by acceptance quality limit (AQL) for lot-by-lot inspection of independent quality characteristics

Sampling procedures for inspection by variables - Part 3: Double sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection

Sampling procedures for inspection by variables - Part 4: Procedures for assessment of declared quality levels

Sampling procedures for inspection by variables - Part 5: Sequential sampling plans indexed by acceptance quality limit (AQL) for inspection by variables (known standard deviation)

Requirements for security of cash centers, transit stations and cash transport

Sensory analysis - Methodology - Triangle test

Statistical interpretation of data - Tests for departure from the normal distribution

Sensory analysis - Vocabulary

Sensory analysis – Vocabulary – Amendment 1 (ISO 5492:2008/Amd 1:2016)

Sensory analysis - Methodology - Paired comparison test

Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016)

Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions

Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions

Accuracy (trueness and precision) of measurement methods and results – Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method

Accuracy (trueness and precision) of measurement methods and results - Part 3: Intermediate measures of the precision of a standard measurement method

Accuracy (trueness and precision) of measurement methods and results - Part 3: Intermediate measures of the precision of a standard measurement method

Accuracy (trueness and precision) of measurement methods and results – Part 4: Basic methods for the determination of the trueness of a standard measurement method

Accuracy (trueness and precision) of measurement methods and results - Part 5: Alternative methods for the determination of the precision of a standard measurement method

Accuracy (trueness and precision) of measurement methods and results - Part 5: Alternative methods for the determination of the precision of a standard measurement method

Accuracy (trueness and precision) of measurement methods and results - Part 6: Use in practice of accuracy values

Accuracy (trueness and precision) of measurement methods and results - Part 6: Use in practice of accuracy values

Starches and derived products - Determination of sulphated ash

Starches and derived products - Determination of chloride content - Potentiometric method

Spices - Cumin (Cuminum cyminum L.) - Specification

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)

Spices, condiments and herbs – Determination of volatile oil content (hydrodistillation method) – Amendment 1 (ISO 6571:2008/Amd 1:2017)

Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications (ISO 7540:2020)

Spices and condiments – Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)

Control charts – Part 1: General guidelines

Control charts - Part 2: Shewhart control charts

Control charts – Part 3: Acceptance control charts