ISO 13300-1:2006
Current
The latest, up-to-date edition.
Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 1: Staff responsibilities
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10-07-2006
ISO 13300-1:2006 provides guidance on staff functions in order to improve the organization of a sensory evaluation laboratory, to optimize the use of personnel, and to improve the efficiency of sensory tests.
It is applicable to any organization planning to establish a formal structure for sensory evaluation. The main aspects to be considered are the education, background and professional competence of staff members, and the responsibilities of staff members at three different functional levels: sensory manager; sensory analyst or panel leader; panel technician.
These guidelines are valid for all different types of sensory evaluation laboratories, in particular those in industry, in research and development organizations, in service organizations and in the field of official authorities concerned with product control. In principle, it can be assumed that the sensory evaluation laboratory can perform all types of sensory tests. This means analytical tests such as discrimination tests, descriptive analysis (sensory profile), as well as consumer tests (e.g. hedonic tests). The individual profile of sensory activities of an organization determines the boundaries and conditions to be considered for planning and implementing the sensory evaluation laboratory and its staff.
The application of this guidance by the organization is flexible and depends on the needs and possibilities within an organization. For example, personnel might not be available for three levels of staff function and, thus, the duties can be divided among staff accordingly. Also, in a staff of two persons the technical/scientific functions can be shared between a person handling the administrative/management functions and the individual handling the operational functions.
DevelopmentNote |
Supersedes ISO/DIS 13300-1 (07/2006)
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DocumentType |
Standard
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Pages |
9
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PublisherName |
International Organization for Standardization
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Status |
Current
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Standards | Relationship |
GOST ISO 13300-1 : 2015 | Identical |
UNE-ISO 13300-1:2007 | Identical |
NF ISO 13300-1 : 2006 | Identical |
BS ISO 13300-1:2006 | Identical |
NEN ISO 13300-1 : 2006 | Identical |
IS 18365 : Part 1 : 2023 | Identical |
BS ISO 13300-2:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Recruitment and training of panel leaders |
BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
04/19983377 DC : DRAFT JUL 2004 | BS ISO 13300-2 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2: RECRUITMENT AND TRAINING OF PANEL LEADERS FOR DESCRIPTIVE ANALYSIS |
DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
ISO 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
16/30314233 DC : 0 | BS ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
03/312758 DC : DRAFT AUG 2003 | ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE |
DIN ISO 22935-3:2012-12 | Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009) |
DIN ISO 16000-30:2015-05 | INDOOR AIR - PART 30: SENSORY TESTING OF INDOOR AIR (ISO 16000-30:2014) |
I.S. EN ISO 13299:2016 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
ISO 13299:2016 | Sensory analysis Methodology General guidance for establishing a sensory profile |
EN ISO 13299:2016 | Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016) |
BS ISO 22935-3:2009 | Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
ISO 16000-30:2014 | Indoor air — Part 30: Sensory testing of indoor air |
ISO 13300-2:2006 | Sensory analysis General guidance for the staff of a sensory evaluation laboratory Part 2: Recruitment and training of panel leaders |
ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
ISO 5492:2008 | Sensory analysis — Vocabulary |
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