UNE - Spanish national standards

Furniture - Safety, strength and durability - Requirements and test methods for non-domestic seating

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Health informatics - Representation of dedicated kinds of property in laboratory medicine

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Microbiology of the food chain - Method validation - Part 1: Vocabulary (ISO 16140-1:2016)

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Microbiology of the food chain - Method validation - Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method (ISO 16140-2:2016)

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Microbiology of the food chain — Method validation — Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method — Amendment 1: Revision of qualitative method comparison study data evaluation, relative level of detection calculations in the interlaboratory study, calculation and interpretation of the relative trueness study, and inclusion of a commercial sterility testing protocol for specific products (ISO 16140-2:2016/A1:2024)

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Microbiology of the food chain - Method validation - Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory (ISO 16140-3:2021)

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Microbiology of the food chain - Method validation - Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory - Amendment 1: Protocol for verification of validated identification methods of microorganisms (ISO 16140-3:2021/Amd 1:2025)

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Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory (ISO 16140-4:2020)

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Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 1: Validation of a larger test portion size for qualitative methods (ISO 16140-4:2020/Amd 1:2024)

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Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 2: Protocol for single-laboratory validation of identification methods of microorganisms (ISO 16140-4:2020/Amd 2:2025)

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