CEN/TC 275

Food analysis - Horizontal methods

Standardization of methods of analysis for the detection and/or determination of - additives, residues, biotoxins and contaminants in food, - nutrients in food and food supplements, - irradiated foodstuffs, - food allergens and food substances causing intolerances, - genetically modified foodstuffs, In general, CEN/TC 275 does not elaborate standards on terminology, but sometimes on requirements/criteria for methods.

P member

CEN/TC 302

Milk and milk products - Methods of sampling and analysis

Standardization in the field of methods of sampling and analysis in the field of milk and milk products.

P member

CEN/TC 307

Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis

Standardization of methods of sampling and analysis in the field of oilseeds, vegetable and animal fats and oils and their by-products. This includes physical, physical-chemical and biochemical methods.

P member

CEN/TC 327

Animal feeding stuffs - Methods of sampling and analysis

Standardization of methods of sampling and analysis for animal feeding stuffs, including chemical, biochemical, microbiological, physical and microscopical methods

P member

CEN/TC 338

Cereal and cereal products

To standardize test and characterisation methods for cereals and cereal products including physical, chemical, biochemical and physico-chemical methods and pending sampling methods, terminology and product specifications

P member

CEN/TC 401

Reduced Ignition Propensity Cigarettes

P member

CEN/SS C01

Food Products

P member

CEN/SS C10

Starch

P member

CEN/TC 437

Electronic cigarettes and e-liquids

Standardization in the field of electronic cigarettes and related e-liquids (consumable), including or not nicotine, for which no other technical committee exists

P member

CEN/TC 174

Fruit and vegetable juices - Methods of analysis

Standardization of methods of analysis in the field of fruit and vegetable juices.

P member

CEN/TC 387

Food data

P member

CEN/TC 415

Sustainable and Traceable Cocoa

Elaboration of a standard(s) specifying requirements and verification criteria for determination of the sustainability and traceability of cocoa respectively;

P member

CEN/TC 460

Food Authenticity

Standardization of analytical methods for verification of food authenticity and data evaluation aspects including validation concepts and terms and definitions, as appropriate. The methods shall be validated, to the extent possible. The CEN/TC will deal with horizontal and vertical methods regarding food authenticity. Vertical authenticity methods which are already dealt with by vertical CEN/TCs (i.e. cereals, fats and oils, cocoa, milk) are excluded. New methods for specific matrices which could be covered by vertical CEN/TCs (i.e. cereals, fats and oils, cocoa, milk) will only be included in the work program of CEN/TC "Food authenticity" after consultation and in agreement with the respective vertical CEN/TC.

P member

CEN/TC 463

Microbiology of the food chain

Standardization of horizontal methods in the field of microbiological analysis of the food chain from primary production stage to food and animal feed, including the environment of food production and handling.

P member

ISO/TC 34

Food products

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).

O member

ISO/TC 93

Starch (including derivatives and by-products)

Standardization of terminology, methods of sampling, methods of analysis and examination of starch (including hydrolysis products and dextrins) and its by-products.

O member

ISO/TC 126

Tobacco and tobacco products

Standardization of terminology and test methods for unmanufactured tobacco, all types of tobacco products, materials used for manufacturing tobacco products and tobacco smoke including environmental tobacco smoke aspects; specifications and questions of handling, storage, packaging and transport are included as appropriate.Tobacco product means any product made or derived from tobacco that is intended for human use and products that are used in a manner similar to smoking or smokeless products.

O member

ISO/TC 34/SC 5

Milk and milk products

Standardization of methods of analysis and sampling for milk and milk products, covering the dairy chain from primary production to consumption

O member

ISO/TC 34/SC 15

Coffee

Standardization in the field of coffee and coffee products, covering the coffee chain from green coffee to consumption, in particular. Standardization includes terminology, sampling, test methods and analysis, product specifications and requirements for packaging, storage and transportation

O member

ISO/TC 126/SC 1

Physical and dimensional tests

Standard methods and their layout, for the assessment of the physical and dimensional characteristics of cigarettes and their component parts, in particular - for the determination of draw resistance - for the determination of the porosity of cigarette wrappers.

O member

ISO/TC 126/SC 2

Leaf tobacco

Elaboration of standards for unmanufactured leaf tobacco

O member

ISO/TC 34/SC 3

Fruits and vegetables and their derived products

Standardization in the field of fruit and vegetable and their derived products, in particular, terminology, sampling, product specifications, requirements for packaging, storage, transportation, methods of tests and analysis.

O member

ISO/TC 34/SC 4

Cereals and pulses

Standardization in the field of cereals and pulses as well as their products, in particular terminology, sampling, methods of test and analysis, product specifications and requirements for packaging, storage and transportation

O member

ISO/TC 34/SC 6

Meat, poultry, fish, eggs and their products

Standardization in the field of meat, poultry, eggs, fish and their products, in particular terminology, sampling, methods of test and analysis, product specifications and requirements for packaging, storage and transportation

O member

ISO/TC 34/SC 8

Tea

Standardization in the field of tea (Camellia sinensis) covering the fields of compositional standards for different types of tea, testing methods for quality (including sensory and composition), good manufacturing practice (including transportation), facilitating clarity of tea quality for international trade, to ensure consumer expectation of tea quality is met

O member

ISO/TC 34/SC 10

Animal feeding stuffs

Standardization in the field of animal feeding stuffs including: terminology, sampling, methods of test and analysis in quality control, specifications of raw material & finished product, guidelines and requirements for packaging, storage and transportation

O member

ISO/TC 34/SC 11

Animal and vegetable fats and oils

Standardization of methods of sampling and analysis of animal, marine and vegetable fats and oils but excluding methods of analysis developed specifically for milk and milk products

O member

ISO/TC 34/SC 12

Sensory analysis

Standardization in the field of food sensory analysis that includes vocabulary, general directives, selection and training of sensory analysis assessors and the methodology to carry on the different tests

O member

CEN/TC 453

Dietary supplements and sports food free of doping substances

Standardisation of dietary supplements and sports food free of doping substances, for consumption by people practising sport as part of a varied and well-balanced diet. Dietary supplements are defined by Directive 2002/46/EC. Doping substances are substances which are on the WADA Prohibited List in effect.

P member

CEN/TC 469

P member from May 16, 2022