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Database: 365,228(8 Aug 2026)
  1. HOME
  2. Standards for source of food changes

source of food changes

source of food changes, Total:411 items.

The international standard classification for "source of food changes" includes: Prepackaged and prepared foods , food products in general , Food additives , Protection against dangerous goods , General methods of tests and analysis for food products , Cereals, pulses and derived products , Processes in the food industry , Fruits. Vegetables .

The Chinese standard classification for "source of food changes" includes: Hygiene, safety and labor protection , Puffing and compressed foods , Food sanitation , Natural food additives , Food processing and products in general , Marking, packaging, transport and storage in general , Basic standards and general methods , Standardization and quality management , Synthetic food additives , Special foods in general , Diagnostic standard for public nuisance diseases .

Professional Standard - Agriculture

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

National Health Commission of the People's Republic of China

  • GB 5009.34-2022 National food safety standard - Determination of sulfur dioxide in foods
  • GB 1886.252-2016 National food safety standard -- Food Additives - Iron oxide red
  • GB 1886.341-2021 National food safety standard Food additives - Titanium dioxide
  • GB 5009.227-2016 National Food Safety Standard - Determination of peroxide value in food
  • GB 1886.213-2016 National Food Safety Standard - Food Additives - sulfur dioxide
  • GB 1886.228-2016 National Food Safety Standard - Food Additives - carbon dioxide
  • GB 5009.246-2016 National Food Safety Standard - Determination of titania in food
  • GB 5009.34-2016 National Food Safety Standard - Determination of sulfur dioxide in foodtuffs
  • GB 5009.226-2016 National Food Safety Standard - Determination of Hydrogen Peroxide Residual Quantity in Foods
  • GB 5009.244-2016 National Food Safety Standard - Determination of chlorine dioxide in food
  • GB 1886.20-2016 National Food Safety Standard - Food Additives - Sodium Hydroxide
  • GB 5009.36-2016 Method for analysis of hygienic standard of grains
  • GB 5009.26-2016 Determination of N-nitrosamines in foods
  • GB 1886.251-2016 National Food Safety Standard - Food Additives - Ferroferric Oxide
  • GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugar in Foods
  • GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Foods
  • GB 1886.41-2015 National Food Safety Standard — Food Additives — Yellow gum
  • GB 1886.350-2021 National food safety standard - Food additive - Nitrous oxide
  • GB 5009.32-2016 National Food Safety Standard - Determination of 9 Antioxidants in Food
  • GB 1886.45-2016 National Food Safety Standard - Food Additives - calcium chloride

Professional Standard - Light Industry

工业和信息化部

Group Standards of the People's Republic of China

Jinlin Provincial Food Standard of the People's Republic of China

Beijing Provincial Standard of the People's Republic of China

  • DB11/Z 521-2008 Food safety for Beijing Olympic Games — Food allergens labeling

未注明发布机构

  • DIN 10528 E:2016-03 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
  • DIN 10528:2008-01 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
  • AS 2609.1:2005(R2016) Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis
  • DIN CEN/TS 16731:2015*DIN SPEC 10520:2015 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
  • SAE AIR7097-2023 Analysis Methods and Rationale Used for New Changes in ARP6199B
  • DIN 10528 E:2008-01 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles

Anhui Provincial Standard of the People's Republic of China

  • DB34/T 1779-2012 Management Guidelines for Standardized Production Bases of Green Food Raw Materials (Common Corn) in Anhui Province
  • DB34/T 910.1-2009 Management guidelines for standardized production bases of green food raw materials (rice)
  • DB34/T 1520-2011 Anhui Province Green Food Raw Material (Soybean) Standardized Production Base Management Guidelines
  • DB34/T 910.2-2009 Management Guidelines for Standardized Production Bases of Green Food Raw Materials (Wheat)
  • DB34/T 910.3-2009 Management guidelines for standardized production bases of green food raw materials (tea)
  • DB34/T 1231-2010 Management Guidelines for Standardized Production Bases of Green Food Raw Materials (Rapeseed)

Gansu Provincial Standard of the People's Republic of China

  • DB62/T 1115-2003 No soncial effects of pollution's food The apples of LongYuan hong

Professional Standard - Hygiene

  • WS/T 9-1996 Diagnostic criteria and principle of management for food poisoning of proteus
  • WS/T 10-1996 Diagnostic criteria and principles of management for food poisoning of mildew sugarcane

其他未分类

  • BJS 201901 Determination of non-food chemicals such as metformin in food

Ningxia Provincial Food Standard of the People's Republic of China

Shanxi Provincial Standard of the People's Republic of China

  • DB14/T 3007-2024 Raw materials for cosmetics: identification of recombinant humanized collagen

营养强化剂

  • GB 1903.19-2016 National food safety standard - Nutrition fortifier - Bone powder
  • GB 1903.23-2016 National food safety standard - Nutrition fortifier - Selenium carrageenan
  • GB 1903.22-2016 National food safety standard - Nutrition fortifier - Se-enriched edible fungus powder

Guangxi Provincial Standard of the People's Republic of China

  • DB45/T 2663-2023 Raw material management specifications for food production enterprises

Jilin Provincial Standard of the People's Republic of China

  • DB22/T 1981-2013 Determination of Selenium in Health Food by Atomic Fluorescence Spectrometry
  • DB22/T 1984-2013 Determination of Mercury in Food Additives by Atomic Fluorescence Spectrometry

Professional Standard - Commodity Inspection

  • SN/T 3941-2014 Food contact materials - Metal materials - Determination of lead, cadmium, arsenic and antimony migration - Hydride generation atomic fluorescence spectrometry method

SCC

  • BS CWA 14698-1:2003 Principles to create a standardized framework for the classsification of non-food products
  • DANSK DS/ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • DIN 10528:2017 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
  • NS-EN 15842:2019 Foodstuffs — Detection of food allergens — General considerations and validation of methods
  • DANSK DS/EN 15842:2019 Foodstuffs – Detection of food allergens – General considerations and validation of methods
  • NS-EN 15842:2010 Foodstuffs — Detection of food allergens — General considerations and validation of methods
  • AWWA WQTC55083 Variability of Pathogens and Indicators in Source Waters
  • AWWA WQTC52952 Source Water Assessment: Variability of Pathogen Concentrations
  • DIN 10528 E:2016 Draft Document - Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
  • BS PD ISO/TR 20659-2:2024 Rheological test methods. Fundamentals and interlaboratory comparisons-Determination of the time-dependent structural change (thixotropy)
  • DIN EN ISO 22000/A1 E:2024 Draft Document - Food safety management systems - Requirements for any organization in the food chain - Amendment 1: Climate action changes (ISO 22000:2018/Amd.1:2024); German and English version EN ISO 22000:2018/prA1:2024
  • SN-CEN/TS 16731:2014 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
  • DIN CEN/TS 16731:2015 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction; German version CEN/TS 16731:2014
  • 08/30182372 DC BS EN 15842. Foodstuffs. Detection of food allergens. General considerations and validation of methods
  • NS-EN 17644:2022 Foodstuffs - Detection of food allergens by liquid chromatography - mass spectrometry (LC-MS) methods - General considerations
  • DIN EN 15842 E:2018 Draft Document - Foodstuffs - Detection of food allergens - General considerations and validation of methods; German and English version prEN 15842:2018
  • NS-EN 14546:2005 Foodstuffs — Determination of trace elements — Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • DIN /TR 91143-2:2022 Rheological test methods - Part 2: Thixotropy - Determination of the time-dependent structural change - Fundamentals and interlaboratory test; Text in German and English
  • DANSK DS/EN 14546:2005 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • AWWA ACE56366 Waking Up to Manganese: Dealing with a Sudden Raw Water Quality Change
  • DANSK DS/ISO 14090:2019 Adaptation to climate change – Principles, requirements and guidelines
  • DANSK DS/EN 1784:2003 Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons
  • NS-EN 1784:2003 Foodstuffs — Detection of irradiated food containing fat — Gas chromatographic analysis of hydrocarbons
  • SN-CEN/TR 16338:2012 Foodstuffs — Detection of food allergens — Template for supplying information about immunological methods and molecular biological methods
  • NS-EN 1784:1996 Foodstuffs — Detection of irradiated food containing fat — Gas chromatographic analysis of hydrocarbons
  • BS EN 1784:1997 Foodstuffs. Detection of irradiated food containing fat. Gas chromatographic analysis of hydrocarbons
  • DIN EN 13806-3 E:2023 Draft Document - Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis); German and English version prEN 13806-3:2023
  • AENOR UNE 84070:2016 Cosmetic raw materials. Ethyl alcohol.
  • NS-EN 15633-1:2019 Foodstuffs — Detection of food allergens by immunological methods — Part 1: General considerations
  • DANSK DS/EN 17644:2022 Foodstuffs – Detection of food allergens by liquid chromatography – mass spectrometry (LC-MS) methods – General considerations
  • AENOR UNE 84026:2018 Cosmetic raw materials. Preparation of the infrared spectrum for solid raw materials.

Association Francaise de Normalisation

  • CWA 14698-1:2003 Principles to create a standardized framework for the classsification of non-food products
  • NF ISO 13302:2004 Sensory Analysis - Methods to assess changes in food flavor caused by packaging
  • NF V03-053*NF EN 15842:2019 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • NF EN 15842:2019 Produits alimentaires - Détection des allergènes alimentaires - Considérations générales et validation des méthodes
  • NF V03-054:2011 Foodstuffs - Good practice guide to ELISA techniques for the detection of food allergens
  • NF EN 15634-4:2023 Food products - Detection of food allergens by molecular biology analysis methods - Part 4: peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in chocolate, real-time...
  • NF EN 15634-3:2023 Food products - Detection of food allergens by molecular biology analysis methods - Part 3: hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate, by real-time PCR...
  • NF V01-006:2022 Food hygiene - Place of HACCP and application of its principles for controlling the safety of food and animal feed
  • NF V08-203*NF EN ISO 22118:2011 Microbiology of food and animal feeding stuffs - Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens - Performance characteristics.
  • NF EN 1787:2022 Food products - EPR spectroscopy detection of ionized foods containing cellulose
  • NF EN 1786:1997 Produits alimentaires - Détection d'aliments ionisés contenant des os ou des arêtes - Méthode par spectroscopie RPE.
  • NF EN 15505:2008 Food products - Determination of trace elements - Determination of sodium and magnesium by flame atomic absorption spectrometry after microwave digestion
  • NF V03-051-1*NF EN 15633-1:2019 Foodstuffs - Detection of food allergens by immunological methods - Part 1 : general considerations
  • NF V01-006:2008 Hygiene of food products - Place of the HACCP system and application of its principles for controllling the safety of food and animal feeding stuffs.
  • NF EN 13708:2022 Produits alimentaires - Détection par spectroscopie RPE d'aliments ionisés contenant des sucres cristallisés
  • NF V03-088*NF EN 14546:2005 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • NF V01-003:2010 Food safety - Guidelines for implementing microbiological durability tests - Chilled perishable and highly perishable foodstuffs.
  • NF X30-370*NF EN ISO 14090:2019 Adaptation to climate change - Principles, requirements and guidelines
  • NF EN ISO 14090:2019 Adaptation au changement climatique - Principes, exigences et lignes directrices
  • NF V03-082*NF EN 13806:2003 Foodstuffs - Determination of trace elements - Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion
  • NF V03-052-1*NF EN 15634-1:2019 Foodstuffs - Detection of food allergens by molecular biological methods - Part 1 : General considerations
  • NF V03-148*NF EN 15850:2010 Foodstuffs - Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection.
  • NF V03-000:1997 FOODSTUFFS. DETECTION OF IRRADIATED FOOD CONTAINING FAT. GAS CHROMATOGRAPHIC ANALYSIS OF HYDROCARBONS. (EUROPEAN STANDARD EN 1784).

GOSTR

  • GOST 34592-2019 Food, food raw materials. Determination of insectoacaricides
  • GOST 34285-2017 Food products, food raw materials. Method for the detection of chemotherapeutic drugs by the hemiluminescence immunoenzymatic assay with the use of biochip technology
  • GOST 34623-2019 Foods for special dietary uses, food biologically active additives. Method for determination of proanthocyanidins
  • GOST 34164-2017 Food products, food raw materials. Immunoenzymatic method for determination of furaсilina metabolite
  • GOST 34140-2017 Food products, feed, food raw materials. Method for determination of mycotoxins by high performance liquid chromatography-mass spectrometry
  • GOST 34596-2019 Food products, feed, food raw materials. Determination of the mass fraction of methylmercury compounds and inorganic mercury compounds by high performance liquid chromatography-mass spectrometry with inductively coupled plasma
  • GOST 34535-2019 Food products, feeds, food raw materials. Method for determination of coccidiostats by high performance liquid chromatography - mass spectrometry
  • GOST 34677-2020 Food products, food raw materials. Immunoenzyme method for determination of residual content of lincosamides
  • GOST 34137-2017 Food products, food raw materials. Method for determination of the residual content cephalosporins by high performance liquid chromatography - mass spectrometry
  • GOST 34616-2019 Food products, food raw materials. Determination of polycyclic aromatic hydrocarbons mass range by high-performance liquid chromatography with fluorometric detection
  • GOST R ISO 14090-2019 Adaptation to climate change. Principles, requirements and guidelines
  • GOST 34678-2020 Food products, food raw materials. Method for determination of the residual content of polypeptide antibiotics by high performance liquid chromatography-mass spectrometry
  • GOST 34138-2017 Food products, food raw materials. Method of determining residual content of macrocyclic lactones by high performance liquid chromatography with fluorimetric detection
  • GOST R 58659-2019 Agricultural products, raw materials and food with improved environmental characteristics. General requirements
  • GOST 34139-2017 Food products, food raw materials. Method for determination of the residual content of sedatives and blockers by high performance liquid chromatography - mass spectrometry

GOST

  • GOST 33411-2015 Raw materials and food products. Determination of the mass fraction of arsenic by the method of atomic absorption with hydride generation
  • GOST 30615-1999 Raw materials and food products. Phosphorus determination method
  • GOST 31266-2004 Raw materials and food products. Atomic absorption method for determination of arsenic
  • GOST R 70231-2022 Food hygiene. Work wear for food manufacturing and catering. Requirements based on HACCP principles
  • GOST 33413-2015 Raw materials and food products. Determination of the mass fraction of tin by the atomic absorption method
  • GOST R 70935-2023 Adaptation to climate change. Guidelines for climate change resilience strategic planning
  • GOST 33412-2015 Raw materials and food products. Determination of the mass fraction of mercury by flameless atomic absorption method

IX-EHC

  • EHC 240-2009 Principles and Methods for the Risk Assessment of Chemicals in Food

RU-GOST R

  • GOST 30812-2002 Raw material and food-stuffs. Method for identification of sturgeons caviar
  • GOST R 53991-2010 Food products, feeds, food raw materials. Method for determination of polychlorinated biphenyls
  • GOST 31983-2012 Food products, feeds, food raw materials. Method for determination of polychlorinated biphenyls
  • GOST 30178-1996 Raw material and food-stuffs. Atomic absorption method for determination of toxic elements
  • GOST R 56931-2016 Foodstuffs and food raw materials. Voltammetric method of mercury determination
  • GOST 32097-2013 Vinegars of food raw material. General specifications
  • GOST 26933-1986 Raw materials and food-stuffs. Methods for determination of cadmium
  • GOST 26932-1986 Raw materials and food-stuffs. Methods for determination of lead
  • GOST 26931-1986 Raw materials and food-stuffs. Method for determination of copper
  • GOST 26927-1986 Raw material and food-stuffs. Methods for determination of mercury
  • GOST 33615-2015 Food products, food raw materials. Immunoenzymatic method for determination of furazolidone metabolite
  • GOST 26934-1986 Raw materials and food-stuffs. Method for determination of zinc
  • GOST R 52101-2003 Vinegars of food raw material. General specifications
  • GOST 26930-1986 Raw material and food-stuff. Method for determination of arsenic
  • GOST 31628-2012 Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic mass concentration determination
  • GOST 28560-1990 Food products. Method for detection of bacteria of Proteus, Morganella, Providencia genera
  • GOST 26929-1986 Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
  • GOST 26929-1994 Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
  • GOST R 51962-2002 Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic concentration determination
  • GOST R 52673-2006 Ethanol from food raw materials. Terms and definitions
  • GOST 30538-1997 Food-stuffs. Analysis of toxic elements by atomic-emission method
  • GOST 32797-2014 Food products, food raw materials. Method of determination of the chynolony content by high performance liquid chromatography with mass spectrometry detector
  • GOST 33634-2015 Food products, food raw materials. Immunoenzymatic method for determination of fluoroquinolones residual content
  • GOST R 52186-2003 Canned food. Juice products. Reconstituted fruit fruit and vegetable juices. Specifications
  • GOST 33333-2015 Food additives. Xanthan gum E415. Specifications
  • GOST R 54032-2010 Food products, feeds, food raw materials. Method of determination of beta-agonists by gas chromatography with mass spectrometry detector
  • GOST R 51652-2000 Rectified ethyl alcohol of food raw material. Specifications
  • GOST 32770-2014 Food additives. Emulsifiers of foodstuffs. Terms and definitions
  • GOST 31982-2012 Food products, feeds, food raw materials. Method of determination of b-agonists by Gas chromatography. Mass spectrometry
  • GOST 32834-2014 Food products, food raw materials. Method for determination of the anthelminthic by high performance liquid chromatography - mass spectrometry
  • GOST 32798-2014 Food products, food raw materials. Method for determination of the aminoglycosides content by high performance liquid chromatography with mass spectrometry detector
  • GOST R 55517-2013 Food additives. Antioxidants of foodstuffs. Terms and definitions
  • GOST EN 15850-2013 Foodstuffs. Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection
  • GOST 33881-2016 Ethanol from food raw materials. Terms and definitions
  • GOST R 55323-2012 Public catering services. Identification of products catering. General principles
  • GOST ISO 22118-2013 Microbiology of food and animal feeding stuffs. Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens. Performance characteristics

GSO

  • BH GSO 2534:2017 (MODIFIED STARCH (FOODGRADE
  • OS GSO 2534:2016 (MODIFIED STARCH (FOODGRADE
  • GSO 2534:2016 (MODIFIED STARCH (FOODGRADE
  • BH GSO ISO 13302:2016 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • OS GSO ISO 13302:2014 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • GSO ISO 13302:2014 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • BH GSO 2605:2022 Declaration of allergens on Food Establishments Menu’s Selling Away-From-Home Foods
  • GSO 2605:2021 Declaration of allergens on Food Establishments Menu’s Selling Away-From-Home Foods
  • OS GSO 1694:2005 GENERAL PRINCIPLES OF FOOD HYGIENE
  • GSO CODEX STAN 80:2023 Code of Practice on Food Allergen Management for Food Business Operators
  • BH GSO CODEX STAN 80:2023 Code of Practice on Food Allergen Management for Food Business Operators
  • GSO CAC/GL 79:2021 Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food
  • BH GSO CAC/GL 79:2022 Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food
  • GSO CAC/GL 82:2015 Principles and Guidelines for National Food Control Systems
  • BH GSO CAC/GL 82:2017 Principles and Guidelines for National Food Control Systems
  • OS GSO CAC/GL 82:2015 Principles and Guidelines for National Food Control Systems
  • OS GSO CAC/GL 20:2007 Principles for food import and export inspection and certification
  • GSO CAC/GL 20:2007 Principles for food import and export inspection and certification
  • BH GSO CAC/GL 88:2022 GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENETO THE CONTROL OF FOODBORNE PARASITES
  • GSO CAC/GL 88:2021 GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENETO THE CONTROL OF FOODBORNE PARASITES
  • BH GSO 2392:2015 Food for special dietary uses - Low sodium iodized
  • OS GSO 2392:2014 Food for special dietary uses - Low sodium iodized
  • GSO CAC/GL 83:2015 Principles for the use of sampling and testing in international food trade
  • OS GSO CAC/GL 62:2008 Working principles for risk analysis for food safety for application by governments
  • BH GSO ISO 14090:2023 Adaptation to climate change — Principles, requirements and guidelines
  • GSO CAC/GL 62:2008 Working principles for risk analysis for food safety for application by governments
  • BH GSO CAC/GL 83:2017 Principles for the use of sampling and testing in international food trade
  • GSO ISO 14090:2022 Adaptation to climate change — Principles, requirements and guidelines
  • OS GSO CAC/GL 83:2015 Principles for the use of sampling and testing in international food trade
  • OS GSO CAC/GL 61:2008 Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in foods
  • GSO CAC/GL 61:2008 Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in foods

Korean Agency for Technology and Standards (KATS)

  • KS Q ISO 13302-2021 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • KS Q ISO 13302-2007(2021) Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • KS E ISO 11257:2008 Iron ores for shaft direct-reduction feedstocks-Determination of the low-temperature reduction-disintegration index and degree of metallization
  • KS Q ISO 13302:2007 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
  • KS I ISO 14090:2021 Adaptation to climate change — Principles, requirements and guidelines

AENOR

  • UNE-ISO 13302:2008 Sensory anlalysis. Methods for assesing modifications to the flavour of foodstuffs due to packaging.
  • UNE-EN 15842:2010 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • UNE 40398:1984 METAMERIM INDEX OF SAMPLES COUPLES WHEN THE ILLUMINENT CHANGE
  • UNE 84707:2010 Cosmetic raw materials. Toothpastes. Xanthan gum
  • UNE-EN 15633-1:2009 Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations
  • UNE-EN 1784:2004 Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons
  • UNE 84038:2003 Cosmetic raw materials. Oleic acid.

German Institute for Standardization

  • DIN EN 15842:2019 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • DIN 10528:2017-08 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
  • DIN EN 15842:2019-12 Foodstuffs - Detection of food allergens - General considerations and validation of methods; German version EN 15842:2019
  • DIN 10527:2011 Food hygiene - Sale of perishable foodstuffs from vending machines - Hygiene requirements
  • DIN 10528:2009 Food hygiene - Guideline for the selection of materials used in contact with foodstuffs - General principles
  • DIN 51081:2002-12 Testing of oxidic raw materials and materials - Determination of change in mass on ignition
  • DIN CEN/TS 16731:2015-01*DIN SPEC 10520:2015-01 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction; German version CEN/TS 16731:2014
  • DIN EN 13806-3:2023 Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis); German and English version prEN 13806-3:2023
  • DIN 51081:2002 Testing of oxidic raw materials and materials - Determination of change in mass on ignition
  • DIN EN 13806-3:2023-07 Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis); German and English version prEN 13806-3:2023 / Note: Date of issue 2023...
  • DIN EN 15633-1:2019 Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations
  • DIN EN 14546:2005-07 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing; German version EN 14546:2005
  • DIN EN ISO 14090:2020-02 Adaptation to climate change - Principles, requirements and guidelines (ISO 14090:2019); German version EN ISO 14090:2019
  • DIN EN 1784:2003-11 Foodstuffs - Detection of irradiated food containing fat - Gas chromatography analysis of hydrocarbons; German version EN 1784:2003
  • DIN 10500:2001 Food hygiene - Sales vehicles and mobile sales stands for perishable foodstuffs - Hygiene requirements, testing

Danish Standards Foundation

  • DS/EN 15842:2010 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • DS/EN 14546:2005 Foodstuffs – Determination of trace elements – Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • DS/EN 15633-1:2009 Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations
  • DS/EN 1784:2003 Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons

IX-FAO

  • CAC/GL 79-2012 Guidelines on the application of general principles of food hygiene to the control of viruses in food
  • CAC/GL 20-1995 Principles for food import and export certification
  • CAC/GL 79-2012(En) Guidelines on general principles of food hygiene applied to the control of viruses in food
  • CAC/GL 82-2013 Principles and Guidelines for National Food Control Systems
  • CAC/GL 82-2013(En) Principles and guidance for national food control systems
  • CAC/GL 88-2016 Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites
  • CAC/GL 61-2009 Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in ready-to-eat foods
  • CAC/GL 20-1995,Rev.1995(Ch) Food import and export inspection and certification principles
  • CAC/GL 20-1995(En) Food import and export inspection and certification principles
  • CAC/GL 9-2015 General Principles for the Addition of Essential Nutrients to Foods
  • CAC/GL 61-2007(En) Guidelines for the control of Listeria monocytogenes in food using general principles of food hygiene
  • CAC/RCP 1-2003 Recommended international code of practice - General principles of food hygiene
  • CAC/GL 44-2003 Principles for the Risk Analysis of Foods Derived from Modern Biotechnology
  • CAC/GL 83-2015 Principles for the use of sampling and testing in international food trade

Lithuanian Standards Office

  • LST EN 15842-2010 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • LST EN 14546-2005 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • LST EN 15633-1-2009 Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations
  • LST EN 1784-2003 Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons

CEN - European Committee for Standardization

  • PREN 15842-2018 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • PREN 15633-1-2018 Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations

RO-ASRO

TH-TISI

Standard Association of Australia （SAA）

  • AS 2609.1:2005 Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis

ES-UNE

  • UNE-EN 15842:2020 Foodstuffs - Detection of food allergens - General considerations and validation of methods
  • UNE-EN 14546:2006 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • UNE-EN ISO 14090:2020 Adaptation to climate change - Principles, requirements and guidelines (ISO 14090:2019)
  • UNE 84070:2016 Cosmetic raw materials. Ethyl alcohol
  • UNE 84026:2018 Cosmetic raw materials. Preparation of infrared spectra for solid raw materials

US-FCR

HU-MSZT

BELST

  • STB 1334-2003 Rectified ethyl alcohol of food raw material. Specifications

European Committee for Standardization (CEN)

  • EN ISO 22000:2018/prA1 Food safety management systems - Requirements for any organization in the food chain - Amendment 1: Climate action changes (ISO 22000:2018/Amd 1:2024)
  • CEN/TS 16731:2014 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
  • PD CEN/TS 16731:2014 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride- AAS) following acid extraction
  • EN ISO 14090:2019 Adaptation to climate change - Principles, requirements and guidelines (ISO 14090:2019)
  • PD CEN/TR 16338:2012 Foodstuffs - Detection of food allergens - Template for supplying information about immunological methods and molecular biological methods

IN-BIS

  • IS 9487-1980 Specification for "ready-to-eat" protein-rich puffed foods

PL-PKN

NATO - North Atlantic Treaty Organization

  • AMEDP-20-2010 Audit Principles and Risk Assessment of Food Processors and Suppliers Providing Food to the Military (To obtain please contact your national Defense Standardization Office or the NATO Standardization Office website: http:/ so.nato.int so@ Phone: +32 (0)2
  • AMEDP-4.5-2019 AUDIT PRINCIPLES AND RISK ASSESSMENT OF FOOD PROCESSORS AND SUPPLIERS PROVIDING FOOD TO THE MILITARY (ED B@ Ver 1)
  • STANAG 2541-2010 AUDIT PRINCIPLES AND RISK ASSESSMENT OF FOOD PROCESSORS AND SUPPLIERS PROVIDING FOOD TO THE MILITARY – AMedP-20 (ED 1; To obtain please contact your national Defense Standardization Office or the NATO Standardization Office website: http:/ so.nato.int so@

CH-SNV

  • VSM 13102-1926 16kV distribution transformer standardization principle

VN-TCVN

  • TCVN 5603-2008 Code of practice.General principles of food hygiene
  • TCVN 4594-1988 Canned foods.Determination of total sugar, reducing sugar and starch content
  • TCVN 4413-1987 Canned foods.Preparation of samples for chemical analysis

CU-NC

  • NC 81-42-1988 Sugar Industry. Final Molasses Determination of Total Reducing Sugars

CN-DB52/

Japanese Industrial Standards Committee (JISC)

CZ-CSN

  • CSN 56 0076-1987 Determination of copper, lead, zinc and cadmium in foodstuffs by atomic absorption method

CN-STDBOOK

ZA-SANS

National Sanitation Foundation (NSF)

  • NSF 116-2001 (Draft)Nonfood Compounds Used in Food Processing Facilities - Food-Grade Lubricants Draft Standard for Trial use

AT-ON

  • ONORM L 1063-1988 Physical investigations of soils; determination of the relation pressure potential versus water content of undisturbed soil samples

British Standards Institution (BSI)

  • 23/30472844 DC BS EN 13806-3. Foodstuffs. Determination of trace elements - Part 3. Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis)
  • BS EN 14546:2005 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing
  • BS EN 15633-1:2009 Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations
  • BS EN ISO 14090:2019 Adaptation to climate change. Principles, requirements and guidelines
  • BS PD CEN/TS 16731:2014 Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
  • BS EN 15842:2019 Foodstuffs. Detection of food allergens. General considerations and validation of methods

KR-KS

International Organization for Standardization (ISO)

  • ISO 14090:2019 Adaptation to climate change — Principles, requirements and guidelines

The Aluminum Association

  • AA 60-1994 Guidelines for the Use of Aluminum with Food and Chemicals Compatibility Data on Aluminum in the Food and Chemical Process Industries Sixth Edition

Indonesia Standards

source of food changes,Allergen ingredients in prepackaged foods

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