Showing 1-20 of 60 items.
Standard referenceStage codeBAS/TCReal dateForseen date for next stage code
  
prBAS Glasanje o sistemskom preispit. ISO standarda:
00.99BAS/TC 4311.05.202211.07.2022
prBAS CEN ISO/TS 21296:2027
Oilseeds - Determination of oil content by the Randall extraction method (ISO/TS 21296:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS CEN ISO/TS 21569-10:2027
Horizontal methods for molecular biomarker analysis - Methods of analysis for the detection of genetically modified organisms and derived products - Part 10: Construct- and event-specific detection methods for genetically modified salmon expressing CS-GHc2 growth hormone (ISO/TS 21569 10:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN 12983-2:2023+A1:2027
Cookware - Domestic cookware for use on top of a cooking range or hob - Part 2: Additional requirements for ceramic cookware and glass lid		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN 13288:2027
Food processing machinery - Bowl lifting and tilting machines - Safety and hygiene requirements		10.99BAS/TC 4306.11.202622.03.2027
prBAS EN 14526:2027
Foodstuffs - Determination of saxitoxin-group toxins in shellfish - HPLC method using pre-column derivatization with peroxide or periodate oxidation		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN 17657:2027
Equipments for slaughterhouses - Slaughtering traps for bovine animals - Safety and cleaning requirements		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN 18032:2027
Foodstuff - Quick Method for the Analysis of Multiple Highly Polar Pesticides and their Metabolites in Foodstuff Involving Extraction with Acidified Methanol and Measurement by LC- or IC-MS/MS (QuPPe-Method)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN 18082:2027
Foods of animal origin - Multimethod for the determination of pesticide residues using LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 10399:2027
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 11290-1:2017/A1:2027
Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method - Amendment 1: Inclusion of storage of the samples before analysis and changes in the control strain for performance testing of culture media and reagents (ISO 11290 1:2017/Amd 1:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 11290-2:2017/A1:2027
Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 2: Enumeration method - Amendment 1: Inclusion of storage of the samples before analysis and changes in the control strain for performance testing of culture media and reagents (ISO 11290-2:2017/Amd 1:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 12966-4:2027
Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 4: Determination by capillary gas chromatography (ISO 12966-4:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 16958:2027
Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 18744/A1:2027
Microbiology of the food chain - Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits - Amendment 1: Method validation studies and performance characteristics (ISO 18744:2016/Amd 1:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 18862:2027
Coffee and coffee products - Determination of acrylamide - Methods using high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization (ISO 18862:2025)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 21415-2:2027
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 23691:2027
Microbiology of the food chain - Determination and use of cardinal values (ISO 23691:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 24914:2027
Microbiology of the food chain - Loop-mediated isothermal amplification (LAMP) for the detection of microorganisms and associated genetic markers - General requirements and definitions (ISO 24914:2026)		10.99BAS/TC 4306.11.202629.03.2027
prBAS EN ISO 2825:2027
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)		10.99BAS/TC 4306.11.202629.03.2027