Showing 21-40 of 63 items.
Standard referenceStage codeBAS/TCReal dateForseen date for next stage code
  
nsBAS EN ISO 16140-7:2026
Microbiology of the food chain - Method validation - Part 7: Protocol for the validation of identification methods of microorganisms 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS EN ISO 17715:2026
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS EN ISO 18363-2:2026
Animal and vegetable fats and oils - Determination of fatty-acid-bound chloropropanediols (MCPDs) and glycidol by GC/MS - Part 2: Method using slow alkaline transesterification and measurement for 2-MCPD, 3-MCPD and glycidol 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS EN ISO 3961:2026
Animal and vegetable fats and oils - Determination of iodine value 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS EN ISO 5530-1:2026
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS EN ISO 5530-2:2026
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS EN ISO 6579-4:2026
Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 4: Identification of monophasic Salmonella Typhimurium (1,4,[5],12:i:-) by polymerase chain reaction (PCR) 		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 1003:2026
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 16677-1:2026
Biobanking — Germplasm — Part 1: Agricultural animal species		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 17645:2026
Dry-cured ham — Specification		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 17646:2026
Rapid detection of moisture content in fresh meat — Low-field nuclear magnetic resonance (LF-NMR) method		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 17648:2026
Quick-frozen coated aquatic products — Specification		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 18390:2026
Cereals, pulses and cereal products — Sampling — Simplified routine method		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 18449:2026
Green tea — Vocabulary		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 18731:2026
Spices and condiments — Seasoning oil of Zanthoxyli pericarpium — Specification		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 20948:2026
Vegetable fats and oils — Determination of aflatoxins B1, B2, G1 and G2 by immunoaffinity column clean-up and high-performance liquid chromatography		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 21121:2026
Spices and condiments — Dried lime (whole, slices and ground) — Specification		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 21921:2026
Oxidized starch in food applications — Specifications and test methods		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 22002-1:2026
Prerequisite programmes on food safety — Part 1: Food manufacturing		40.20BAS/TC 4328.04.202627.06.2026
nsBAS ISO 22002-100:2026
Prerequisite programmes on food safety — Part 100: Requirements for the food, feed and packaging supply chain		40.20BAS/TC 4328.04.202627.06.2026