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BS 7183:1989

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Guide to design of test rooms for sensory analysis of food
Available format(s)

Hardcopy , PDF

Superseded date

31-05-2009

Language(s)

English

Published date

29-09-1989

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Superseded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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