About CEN
The European Committee for Standardization is one of three European Standardization Organizations (together with CENELEC and ETSI) that have been officially recognized by the European Union and by the European Free Trade Association (EFTA) as being responsible for developing and defining voluntary standards at European level.
CEN/SS C01 |
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Food Products |
CEN/SS C01 Published Standards
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EN 1185:1994
(WI=CSC01003) Starches and derived products - Determination of sulfur dioxide content - Acidimetric method (ISO 5379:1983 modified) |
1994-11-12 |
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EN 13188:2000
(WI=CSC01021) Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking |
2000-08-23 |
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EN 13188:2000/AC:2002
(WI=CSC01C01) Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking |
2002-07-24 |
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EN 13189:2000
(WI=CSC01022) Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking |
2000-08-23 |
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EN 13189:2000/AC:2002
(WI=CSC01C02) Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking |
2002-07-24 |
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EN 16466-2:2013
(WI=CSC01047) Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid |
2013-01-09 |
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EN 16466-3:2013
(WI=CSC01048) Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar |
2013-01-09 |
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EN 16889:2016
(WI=CSC01058) Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements, migration test |
2016-05-18 |
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EN ISO 10399:2018
(WI=CSC01064) Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017) |
2018-01-24 |
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EN ISO 11132:2021
(WI=CSC01067) Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021) |
2021-09-22 |
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EN ISO 11136:2017
(WI=CSC01060) Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014) |
2017-05-24 |
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EN ISO 11136:2017/A1:2020
(WI=CSC01070) Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020) |
2020-09-09 |
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EN ISO 13299:2016
(WI=CSC01049) Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
2016-04-06 |
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EN ISO 22000:2018
(WI=CSC01055) Food safety management systems - Requirements for any organization in the food chain (ISO 22000:2018) |
2018-06-27 |
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EN ISO 22000:2018/A1:2024
(WI=CSC01080) Food safety management systems - Requirements for any organization in the food chain - Amendment 1: Climate action changes (ISO 22000:2018/Amd 1:2024) |
2024-09-11 |
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EN ISO 22005:2007
(WI=CSC01024) Traceability in the feed and food chain - General principles and basic requirements for system design and implementation (ISO 22005:2007) |
2007-07-15 |
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EN ISO 23662:2024
(WI=CSC01077) Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims (ISO 23662:2021) |
2024-01-31 |
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EN ISO 2825:2010
(WI=CSC01042) Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981) |
2010-02-24 |
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EN ISO 3218:2014
(WI=CSC01050) Essential oils - Principles of nomenclature (ISO 3218:2014) |
2014-08-06 |
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EN ISO 34101-1:2020
(WI=CSC01072) Sustainable and traceable cocoa - Part 1: Requirements for cocoa sustainability management systems (ISO 34101-1:2019) |
2020-06-24 |
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EN ISO 34101-1:2020/A1:2024
(WI=CSC01081) Sustainable and traceable cocoa - Part 1: Requirements for cocoa sustainability management systems - Amendment 1: Climate action changes (ISO 34101-1:2019/Amd 1:2024) |
2024-09-11 |
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EN ISO 34101-2:2020
(WI=CSC01073) Sustainable and traceable cocoa - Part 2: Requirements for performance (related to economic, social and environmental aspects) (ISO 34101-2:2019) |
2020-06-24 |
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EN ISO 34101-3:2019
(WI=CSC01074) Sustainable and traceable cocoa - Part 3: Requirements for traceability (ISO 34101-3:2019) |
2019-06-05 |
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EN ISO 34101-4:2019
(WI=CSC01075) Sustainable and traceable cocoa - Part 4: Requirements for certification schemes (ISO 34101-4:2019) |
2019-06-05 |
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EN ISO 3493:2014
(WI=CSC01039) Vanilla - Vocabulary (ISO 3493:2014) |
2014-07-02 |
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EN ISO 4120:2021
(WI=CSC01065) Sensory analysis - Methodology - Triangle test (ISO 4120:2021) |
2021-03-17 |
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EN ISO 5492:2009
(WI=CSC01029) Sensory analysis - Vocabulary (ISO 5492:2008) |
2009-07-15 |
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EN ISO 5492:2009/A1:2017
(WI=CSC01054) Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016) |
2017-01-18 |
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EN ISO 5495:2007
(WI=CSC01032) Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006) |
2007-07-25 |
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EN ISO 5495:2007/A1:2016
(WI=CSC01056) Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016) |
2016-03-16 |
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EN ISO 5809:1994
(WI=CSC01004) Starches and derived products - Determination of sulphated ash |
1994-09-10 |
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EN ISO 5810:1994
(WI=CSC01005) Starches and derived products - Determination of chloride content - Potentiometric method |
1994-09-10 |
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EN ISO 6465:2009
(WI=CSC01026) Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
2009-07-01 |
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EN ISO 6571:2009
(WI=CSC01028) Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008) |
2009-07-15 |
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EN ISO 6571:2009/A1:2017
(WI=CSC01057) Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017) |
2017-12-06 |
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EN ISO 676:2009
(WI=CSC01037) Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
2009-07-01 |
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EN ISO 7540:2020
(WI=CSC01061) Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020) |
2020-08-26 |
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EN ISO 7541:2020
(WI=CSC01062) Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020) |
2020-08-26 |
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EN ISO 8586:2023
(WI=CSC01066) Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023) |
2023-04-26 |
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EN ISO 8589:2010
(WI=CSC01043) Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007) |
2010-02-24 |
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EN ISO 8589:2010/A1:2014
(WI=CSC01051) Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007/Amd 1:2014) |
2014-06-18 |
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EN ISO 9235:2021
(WI=CSC01068) Aromatic natural raw materials - Vocabulary (ISO 9235:2021) |
2021-07-07 |
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EN ISO 927:2009
(WI=CSC01025) Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009) |
2009-10-15 |
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EN ISO 927:2009/AC:2012
(WI=CSC01C04) Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012) |
2012-09-15 |
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EN ISO 948:2009
(WI=CSC01034) Spices and condiments - Sampling (ISO 948:1980) |
2009-07-01 |
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