Showing 121-140 of 1,054 items.
Standard referenceStage codeBAS/TCReal dateForseen date for next stage code
  
knsBAS ISO 21921:2026
Oxidized starch in food applications — Specifications and test methods
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-1:2026
Prerequisite programmes on food safety — Part 1: Food manufacturing
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-100:2026
Prerequisite programmes on food safety — Part 100: Requirements for the food, feed and packaging supply chain
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-2:2026
Prerequisite programmes on food safety — Part 2: Catering
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-4:2026
Prerequisite programmes on food safety — Part 4: Food packaging manufacturing
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-5:2026
Prerequisite programmes on food safety — Part 5: Transport and storage
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-6:2026
Prerequisite programmes on food safety — Part 6: Feed and animal food production
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 22002-7:2026
Prerequisite programmes on food safety — Part 7: Retail and wholesale
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 23719:2026
Cereals and cereal products — Determination of 17 mycotoxins by ultra-high-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 23983:2026
Food products — Characteristics of fresh and dry baker’s yeast
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 24557:2026
Pulses — Determination of moisture content — Air-oven method
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 2478:2026
Dense shaped refractory products — Determination of permanent change in dimensions on heating
50.99BAS/TC 3712.08.202613.08.2026
knsBAS ISO 29981:2026
Milk products — Enumeration of bifidobacteria — Colony-count technique
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 3008-1:2026
Fire resistance tests — Door and shutter assemblies — Part 1: General requirements
50.99BAS/TC 3712.08.202613.08.2026
knsBAS ISO 3632-1:2026
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 4112:2026
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 5014:2026
Dense and insulating shaped refractory products — Determination of modulus of rupture at ambient temperature
50.99BAS/TC 3712.08.202613.08.2026
knsBAS ISO 5017:2026
Dense shaped refractory products — Determination of bulk density, apparent porosity and true porosity
50.99BAS/TC 3712.08.202613.08.2026
knsBAS ISO 5132:2026
Animal and vegetable fats and oils — High-performance liquid chromatography (HPLC) analysis of phenolic antioxidants
50.99BAS/TC 4306.07.202610.07.2026
knsBAS ISO 5354-1:2026
Molecular biomarkers — Detection of DNA in cotton used for textile production — Part 1: Extraction of DNA from cotton, cottonseed and raw materials derived therefrom
50.99BAS/TC 4306.07.202610.07.2026