Showing 1-20 of 64 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 Glasanje operiodičnom preispit. BAS standarda:
00.99BAS/TC 4311.07.202206.07.2022
prBAS EN 14105:2025
Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of free and total glycerol and mono-, di-, triglyceride contents		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN 17855:2025
Foodstuffs - Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceans		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN 17881:2025
Food authenticity - DNA barcoding of bivalves and products derived from bivalves using a defined mitochondrial 16S rRNA gene segment		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN 17882:2025
Food authenticity - DNA barcoding of meat derived from mammals and birds using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 11816-1:2025
Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 11816-2:2025
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 16140-2:2016/A1:2025
Microbiology of the food chain - Method validation - Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method - Amendment 1: 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 16140-4:2020/A1:2025
Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 1: Validation of a larger test portion size for qualitative methods 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 17174:2025
Molecular biomarker analysis - DNA barcoding of fish and fish products using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 17468:2025
Microbiology of the food chain - Technical requirements and guidance on the establishment or revision of a standardized reference method 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 18363-3:2025
Animal and vegetable fats and oils - Determination of fatty-acid-bound chloropropanediols (MCPDs) and glycidol by GC/MS - Part 3: Method using acid transesterification and measurement for 2-MCPD, 3-MCPD and glycidol 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 20122:2025
Vegetable oils - Determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) with online-coupled high performance liquid chromatography-gas chromatography-flame ionization detection (HPLC-GC-FID) analysis - Method for low limit of quantification (ISO 20122:2024)		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 22000/A1:2025
Food safety management systems - Requirements for any organization in the food chain - Amendment 1: Climate action changes 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 22174:2025
Microbiology of the food chain - Polymerase chain reaction (PCR) for the detection and quantification of microorganisms - General requirements and definitions 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 23662:2025
Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 30024:2025
Animal feeding stuffs - Determination of phytase activity 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 34101-1/A1:2025
Sustainable and traceable cocoa - Part 1: Requirements for cocoa sustainability management systems - Amendment 1: Climate action changes 		00.99BAS/TC 4311.11.202420.11.2024
prBAS EN ISO 6887-1/A1:2025
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions - Amendment 1: Requirements and guidance on the use of a larger test portion size for qualitative methods 		00.99BAS/TC 4311.11.202420.11.2024