ISO 13300-2:2006
Current
Current
The latest, up-to-date edition.
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 2: Recruitment and training of panel leaders
Available format(s)
Hardcopy , PDF
Language(s)
English, French, Russian
Published date
10-07-2006
€63.00
Excluding VAT
ISO 13300-2:2006 gives guidelines for the recruitment and training of panel leaders. In addition, it describes the principal activities and responsibilities of a panel leader for sensory analysis.
| Committee |
ISO/TC 34/SC 12
|
| DevelopmentNote |
Supersedes ISO/DIS 13300-2 (07/2006)
|
| DocumentType |
Standard
|
| Pages |
11
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| NEN ISO 13300-2 : 2006 | Identical |
| NF ISO 13300-2 : 2006 | Identical |
| GOST ISO 13300-2 : 2015 | Identical |
| BS ISO 13300-2:2006 | Identical |
| IS 18365 : Part 2 : 2023 | Identical |
| UNE-ISO 13300-2:2008 | Identical |
| BS EN ISO 13299:2016 | Sensory analysis. Methodology. General guidance for establishing a sensory profile |
| BS ISO 13300-1:2006 | Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Staff responsibilities |
| DIN EN ISO 13299:2016-09 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE (ISO 13299:2016) |
| 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) |
| ISO 13300-1:2006 | Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities |
| 04/19990139 DC : DRAFT JUL 2004 | BS ISO 13300-1 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 1: STAFF STRUCTURE AND RESPONSIBILITIES |
| 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 |
| 18/30322318 DC : 0 | BS ISO 20613 - SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE APPLICATION OF SENSORY ANALYSIS IN QUALITY CONTROL |
| ISO 8586-1:1993 | Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors |
| ISO 5496:2006 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| ISO 13300-1:2006 | Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities |
| ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste |
| ISO 8586-2:2008 | Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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