The committee's charter is defined in its Terms Of Reference [PDF].
Terms of Reference is subject to change

Active Projects 0
Constitution 17
International Relationships 2
Published Standards 79
Sub Committees 9
Active Projects 0
Constitution 17
International Relationships 2
Published Standards 79
Sub Committees 9
  • This is a list of projects currently being worked on by Standards Australia's Standards Development Team.

    There are no active projects for this committee

  • The constitution of a Technical Committee consists of the Nominating Organisations that represent various interest groups across the industries. These Nominating Organisations are currently participating in Standards Australia’s Standards Development activity. The Nominating Organisation appoints a representative to represent the views of that organisation’s interest group during the development of a Standard.

    Constitution
     
  • Standards Australia participates in Standards development with the International standards bodies as listed below.

    For further information on ISO relationships please visit ISO’s website www.iso.org

    For further information on IEC relationships please visit IEC’s website www.iec.ch

    Organisation
    Title
    • ISO

      Meat, poultry, fish, eggs, and their products

    • ISO

      Food products

  • Below is the list of current Standards developed and published by Standards Australia. This list does not display the obsolete, superseded, available superseded and withdrawn Standards. The published Standards are documents that set out specifications and procedures designed to ensure products, services and systems are safe, reliable and consistently perform the way they are intended to.

    Purchasing Standards

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    Designation
    Publication Title
    • AS 2300.6.5-1990

      Methods of chemical and physical testing for the dairying industry - Cheese - Determination of salt

    • AS 2300.5.2-1991 AMDT 1

      Methods of chemical and physical testing for the dairying industry - Condensed milk - Determination of sucrose - Polarimetric method

    • AS 2300.5.2-1991

      Methods of chemical and physical testing for the dairying industry - Condensed milk - Determination of sucrose - Polarimetric method

    • AS 2300.5.3-1991

      Methods of chemical and physical testing for the dairying industry - Condensed milk - Determination of total milk solids

    • AS 2300.5.1-1991

      Methods of chemical and physical testing for the dairying industry - Condensed milk - General information and preparation of samples

    • AS 2300.4.3-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of bulk density of dried milk

    • AS 2300.4.6-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of dispersibility and wettability of instant dried milk

    • AS 2300.4.4-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of insolubility index

    • AS 2300.4.9-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of lactose - Enzymatic method

    • AS 2300.4.10-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of lactose - Titrimetric method

    • AS 2300.4.5-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of scorched particles and extraneous matter

    • AS 2300.4.7-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of the heat stability of skim milk powder

    • AS 2300.4.8-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of undenatured whey protein nitrogen (UDWPN) in dried skim milk

    • AS 2300.4.1-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - General information and preparation of samples

    • AS 2300.4.5 SUPP 1-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Scorched particle standards for dry milks (Supplement to AS 2300.4.5-1994)

    • AS 2300.4.2-1994

      Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Sensory examination

    • AS 2300.1.8-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Assessment of instrumental methods - Protein in milk and infrared spectrometric analysis of milk

    • AS 2300.1.5-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of ash

    • AS 2300.1.7-1990

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of extraneous matter in dairy products

    • AS 2300.1.3-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of fat - Gravimetric method

    • AS 2300.1.2.2-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of nitrogen - Nitrogen fractions from milk

    • AS 2300.1.2.1-1991

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of nitrogen - Reference Kjeldahl method

    • AS 2300.1.10-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of phosphatase activity

    • AS 2300.1.9-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of sucrose and glucose - Enzymatic method

    • AS 1766.2.2-1997 AMDT 1

      Food microbiology - Examination for specific organisms - Colony count of yeasts and moulds

    • AS ISO 22000-2005

      Food safety management systems - Requirements for any organization in the food chain

    • AS 4694-2007

      Glycemic index of foods

    • AS 2300.2.9-2008

      Method of chemical and physical testing for dairying industry - Liquid milks - Determination of phosphorus

    • AS 2300.1.6-2010

      Method of chemical and physical testing for the dairy industry-General methods and principles - Determination of pH

    • AS 4884-2008

      Method of test for determination of histamine levels in fish and fish products/seafoods by fluorometric method

    • AS 2300.1.1-2008

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of total solids and moisture

    • AS 2300.0-1995

      Methods of chemical and physical testing for the dairying industry - Introduction and list of methods

    • AS 2300.2.7-2008

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Determination of calcium

    • AS 2300.2.8-2008

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Determination of chloride

    • AS 2300.2.11-1990

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Determination of density and estimation of solids-not-fat (SNF) - Hydrometer method

    • AS 2300.2.3-2008

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Determination of the iodide content of milk - Selective ion electrode method

    • AS 2300.2.10-2008

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Determination of titratable acidity

    • AS 2300.2.1-1996

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Method for determining the efficiency of homogenization of milk

    • AS 2300.2.6-2010

      Methods of chemical and physical testing for the dairying industry-Liquid milks - Determination of lactose

    • AS 1383-1974

      Methods for the chemical examination of eggs and egg products

    • AS 2300.2.5-1997

      Methods of chemical and physical testing for the dairying industry - Liquid milks - Determination of the freezing point of milk - Thermistor method

    • AS 2300.8.4-2004

      Methods of chemical and physical testing for the dairying industry - Anhydrous milk fat - Determination of free fatty acid

    • AS 2300.8.2-2004

      Methods of chemical and physical testing for the dairying industry - Anhydrous milk fat - Determination of moisture - Karl Fischer method

    • AS 2300.8.6-2004

      Methods of chemical and physical testing for the dairying industry - Anhydrous milk fat - Determination of peroxide value

    • AS 2300.8.1-2004

      Methods of chemical and physical testing for the dairying industry - Anhydrous milk fat - General requirements

    • AS 2300.7.2-1991

      Methods of chemical and physical testing for the dairying industry - Butter - Determination of fat and curd

    • AS 2300.7.3-1991

      Methods of chemical and physical testing for the dairying industry - Butter - Determination of salt

    • AS 2300.7.1-1991

      Methods of chemical and physical testing for the dairying industry - Butter - General information and preparation of samples

    • AS 2300.10.3-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins

    • AS 2300.10.2-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of odour and flavour

    • AS 2300.10.4-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of filterable material

    • AS 2300.10.5-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of particle-size distribution in caseins

    • AS 2300.10.1-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - General information and preparation of samples

    • AS 2300.6.5-1990 AMDT 1

      Methods of chemical and physical testing for the dairying industry - Cheese - Determination of salt

    • AS 2300.6.5-1990 AMDT 2

      Methods of chemical and physical testing for the dairying industry - Cheese - Determination of salt

    • AS 2300.1.7 SUPP 1-1990

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of extraneous matter in dairy products - Reference print (Supplement to AS 2300.1.7-1990)

    • AS 2300.10.3 SUPP 1-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins - Colour standards for untreated and heat-treated acid casein and for wet-heat-treated rennet casein (Supplement

    • AS 2300.10.3 SUPP 2-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins - Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)

    • AS 2300.10.4 SUPP 1-1991

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of filterable material - Photographic reference standards (Supplement to AS 2300.10.4-1991)

    • AS 2300.0-1995 Rec:2016

      Methods of chemical and physical testing for dairying industry - Part 0: Introduction and list of methods

    • AS 2300.1.7 SUPP 1-1990 Rec:2016

      Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of extraneous matter in dairy products - Reference print (Supplement to AS 2300.1.7-1990)

    • AS 2300.1.7-1990 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 1.7: General methods and principles - Determination of extraneous matter in dairy products

    • AS 2300.2.1-1996 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 2.1: Liquid milks - Method for determining the efficiency of homogenization of milk

    • AS 2300.2.5-1997 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 2.5: Liquid milks - Determination of the freezing point of milk - Thermistor method

    • AS 2300.2.11-1990 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 2.11: Liquid milks - Determination of density and estimation of solids-notfat (SNF) - Hydrometer method

    • AS 2300.4.2-1994 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 4.2: Dried milk and dried milk products - Sensory examination

    • AS 2300.4.6-1994 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 4.6: Dried milk and dried milk products - Determination of dispersibility and wettability of instant dried milk

    • AS 2300.4.7-1994 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 4.7: Dried milk and dried milk products - Determination of the heat stability of skim milk powder

    • AS 2300.4.9-1994 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 4.9: Dried milk and dried milk products - Determination of lactose - Enzymatic method

    • AS 2300.4.10-1994 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 4.10: Dried milk and dried milk products - Determination of lactose - Titrimetric method

    • AS 2300.5.2-1991 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 5.2: Condensed milk - Determination of sucrose - Polarimetric method

    • AS 2300.10.1-1991 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 10.1: Caseins, caseinates and coprecipitates - General information and preparation of samples

    • AS 2300.10.2-1991 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 10.2: Caseins, caseinates and coprecipitates - Assessment of odour and flavour

    • AS 2300.10.3 SUPP 1-1991 Rec:2016

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins - Colour standards for untreated and heat-treated acid casein and for wet-heat-treated rennet casein (Supplement

    • AS 2300.10.3 SUPP 2-1991 Rec:2016

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins - Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)

    • AS 2300.10.3-1991 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 10.3: Caseins, caseinates and coprecipitates - Assessment of colour of caseins

    • AS 2300.10.4 SUPP 1-1991 Rec:2016

      Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of filterable material - Photographic reference standards (Supplement to AS 2300.10.4-1991)

    • AS 2300.10.4-1991 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 10.4: Caseins, caseinates and coprecipitates - Determination of filterable material

    • AS 2300.10.5-1991 Rec:2016

      Methods of chemical and physical testing for dairying industry - Method 10.5: Caseins, caseinates and coprecipitates - Determination of particle-size distribution in caseins

  • The Sub Committees within the Technical Committee are listed here.

    Sub Committees