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New Food Technology Standards for the 3rd Quarter 2014

Kyle Bach

Document Center Inc. is pleased to announce that the following New Standards for Food Technology are now available:


  • ASTM E2262, 2003 Edition Reaffirmed in 2014, Standard Practice for Estimating Thurstonian Discriminal Distances
  • BS EN 12873-1, 2014 Edition, Influence of materials on water intended for human consumption. Influence due to migration. Test method for factory-made products made from or incorporating organic or glassy (porcelain/vitreous enamel) materials
  • BS EN ISO 3493, 2014 Edition, Vanilla. Vocabulary
  • BS EN ISO 12228-1, 2014 Edition (replaced BS EN ISO 12228), Determination of individual and total sterols contents. Gas chromatographic method. Animal and vegetable fats and oils
  • BS EN ISO 16297, 2014 Edition with Corrigendum (replaces BS ISO 16297), Milk. Bacterial count. Protocol for the evaluation of alternative methods
  • BS ISO 18301, 2014 Edition, Animal and vegetable fats and oils. Determination of conventional mass per volume (litre weight in air). Oscillating U-tube method
  • BS ISO 22004, 2014 Edition, Food safety management systems. Guidance on the application of ISO 22000
  • DIN EN 12042, 2014 Edition, Food processing machinery – Automatic dough dividers – Safety and hygiene requirements
  • DIN EN 14122, 2014 Edition, Foodstuffs – Determination of vitamin B1 by high performance liquid chromatography
  • DIN EN 14152, 2014 Edition, Foodstuffs – Determination of vitamin B2 by high performance liquid chromatography
  • DIN EN ISO 8968-1, 2014 Edition, Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and crude protein calculation (ISO 8968-1:2014)
  • ISO 5555 Amendment 1 for the 3rd Edition, Amendment 1: Flexitanks, Animal and vegetable fats and oils — Sampling
  • ISO 8586, 1st Edition Corrected Reprint, Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
  • ISO 12228-1, 1st Edition, Determination of individual and total sterols contents – Gas chromatographic method – Part 1: Animal and vegetable fats and oils
  • ISO 17383, 1st Edition, Determination of the triacylglycerol composition of fats and oils – Determination by capillary gas chromatography
  • ISO 18301, 1st Edition, Animal and vegetable fats and oils – Determination of conventional mass per volume (litre weight in air) – Oscillating U-tube method
  • ISO 22004, 1st Edition, Food safety management systems – Guidance on the application of ISO 22000
  • ISO 51204, Withdrawn and replaced by ISO 51702, Standard Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing


For Food Technology Standards, you’ll go to the Document Center List of Standards on Food Technology.  You’ll follow the links to the various sub-topics available.