BS 7183:1989
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Guide to design of test rooms for sensory analysis of food
Hardcopy , PDF
31-05-2009
English
29-09-1989
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National foreword
Committees responsible
Guide
1. Scope
2. Principle
3. Creation of test rooms
4. Testing area
5. Preparation area
6. Office
7. Additional areas
Figures
1. Example of a floor plan for a test room
2. Example of a floor plan for a test room
3. Example of a floor plan for a test room
4. Example of a floor plan for a test room
5. Table equipped with removable dividers
6. Example of a floor plan for a testing area for
working in testing booths or in groups
7. Plan for testing booths and serving counter
separated by a wall
8. Herring-bone layout of testing booths
9. Various types of sliding doors and hatches
10. Testing area with a facility for supervision by the
panel chairman
11. Dimensional layout of a testing booth
Information on testing area, preparation area and office including lighting, decoration, fittings and other environmental aspects.
| Committee |
AW/12
|
| DevelopmentNote |
Supersedes 87/51232 DC (09/2005)
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 5929-6:1989 | Methods for sensory analysis of food Ranking |
| BS 7667-1:1993 | Assessors for sensory analysis Guide to the selection, training and monitoring of selected assessors |
| BS 5929-7:1992 | Methods for sensory analysis of food Investigating sensitivity of taste |
| 95/501407 DC : DRAFT MAY 1995 | BS 5929 - METHODS FOR SENSORY ANALYSIS OF FOOD - NEW PART - GENERAL GUIDANCE FOR DEFINING AND CALCULATING INDIVIDUAL AND GROUP SENSORY THRESHOLDS FROM THREE ALTERNATIVE FORCED-CHOICE DATA SETS |
| BS 5929-9:1992 | Methods for sensory analysis of food Initiation and training of assessors in the detection and recognition of odours |
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