GOST ISO 8586-2015
ГОСТ ISO 8586-2015
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Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
Органолептический анализ. Общие руководящие указания по отбору, обучению и контролю за работой отобранных испытателей и экспертов-испытателей
Status: Effective - Supersedes. IUS 2-2016
This standard establishes the criteria for selection and describes the procedure for training and monitoring the work of selected testers and experts. This standard supplements the information given in ISO 6658
Настоящий стандарт устанавливает критерии для отбора и содержит описание процедуры обучения и контроля за работой отобранных испытателей и экспертов. Настоящий стандарт дополняет информацию, изложенную в ISO 6658
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
7/13/2015
SKU: RUSS139788
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
3 Activities of testing laboratories »
3.1 Basic requirements for testing laboratories and their activities »
ISO classifier »
03 SOCIOLOGY. SERVICES ORGANIZATION AND MANAGEMENT OF COMPANIES. ADMINISTRATION. TRANSPORT »
03.100 Organization and management of firms »
03.100.30 Human Resource Management »
National standards »
03 SOCIOLOGY. SERVICES ORGANIZATION AND MANAGEMENT OF COMPANIES. ADMINISTRATION. TRANSPORT »
03.100 Organization and management of firms »
03.100.30 Human Resource Management »
ISO classifier »
67 PRODUCTION OF FOOD »
67.240 Organoleptic analysis »
National standards »
67 PRODUCTION OF FOOD »
67.240 Organoleptic analysis »
The Document References:
GOST ISO 5492-2014: Sensory analysis. Vocabulary
GOST ISO 8589-2014: Sensory analysis. General guidance for the design of test rooms
The Document is Referenced By:
GOST 33609-2015: Meat and meat products. Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by multidimensional approach
GOST 33817-2016: Ethanol from food raw material, strong drinks. Methods of organoleptic analysis
GOST 34115-2017: Roasted coffee. Organoleptic analysis
GOST 34160-2017: Meat and meat products. Organoleptic analysis. The method of the profile descriptor analysis of the flavor of meat products
GOST 34161-2017: Meat and meat products. General requirements for the selection, training of tasters and the formation of the tasting committee
GOST 8756.1-2017: Products of processing fruits, vegetables and mushrooms. Methods for determining organoleptic characteristics, mass fraction of constituent parts, net mass or volume
GOST 9959-2015: Meat and meat products. General conditions of organoleptical assessment
GOST ISO 11036-2017: Organoleptic analysis. Methodology. Structure characteristics
GOST ISO 13299-2015: Organoleptic analysis. Methodology. General guidance for the compilation of an organoleptic profile
GOST ISO 13302-2017: Organoleptic analysis. Methods for evaluating changes in food flavor due to packaging
GOST ISO 4121-2016: Organoleptic analysis. Guidelines for the use of quantitative scales
GOST ISO 8587-2015: Organoleptic analysis. Methodology. Ranking
MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies
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