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SCOPE OF ACCREDITATION OF TESTING LABORATORY
No. AB 313
Edition no. 21, date of issue: 9th January 2017
SGS POLAND Sp. z o.o.
ul. Jana Kazimierza 3 01-248 Warsaw
SGS POLAND LABORATORY
ul. Cieszyńska 52A 43-200 Pszczyna
Issued by POLISH CENTRE FOR ACCREDITATION 01-382 Warsaw, Szczotkarska 42 Translation from Polish
Scope of Accreditation No. AB 313
Page 2 of 22
Laboratory of Solid Fuels
ul. Cieszyńska 52A, 43-200 Pszczyna
Group of objects / Studied objects Examined characteristics & research
/measurement methods Standards and /or documented
test procedures
Solid mineral fuels − hard coal − coke
Determination of moisture , Air Dry Loss Scope: (1,0 - 30,0) % Gravimetric method
PN-80/G-04511 PN-ISO 589:2006 ISO 589:2008 ASTM D 3302/D 3302M-12
Determination of total moisture Scope: (0,1 - 30,0) % Gravimetric method
PN-80/G-04511 PN-ISO 579:2002 ISO 579:2013 ASTM D 3302/D 3302M-12 (only for coal) PN-ISO 589:2006 met. A2 ISO 589:2008 met.A2
Determination of moisture in analysis sample Scope: (0,1 - 12,0) % Gravimetric method
PN-80/G-04511 PN-ISO 687:2005 ISO 687:2010 ASTM D 3173-11
Determination of moisture in analysis sample Scope: (0,1 - 12,0) % Thermogravimetric method
PN-G-04560:1998
Determination of ash Scope: (0,5 - 60,0) % Gravimetric method
PN-80/G-04512+AZ1:2002 PN-ISO 1171:2002 ISO 1171:2010 ASTM D 3174-12
Determination of ash Scope: (0,5 - 60,0) % Thermogravimetric method
PN-G-04560:1998
Determination of volatile matter Scope: (0,1 - 42,0) % Gravimetric method
PN-G-04516:1998 ISO 562:2010 ASTM D 3175-11
Determination of gross calorific value Scope: (7000 - 33900) kJ/kg Calorimetric method Net calorific value (calculated)
PN-81/G-04513 PN-ISO 1928:2002 ISO 1928:2009 ASTM D 5865-12
Determination of total sulphur Scope: (0,10 – 4,55) % IR spectrometry method
PN-G-04584:2001 ASTM D 4239-14
ISO 19579:2006
Determination of sulphur in ash Scope: (0,10 – 4,55) % IR spectrometry method
PN-G-04584:2001
Combustible sulphur (calculated)
PN-G-04584:2001
Determination of chlorine content Scope: (0,006 – 0,700) % Potentiometric titration method
PN-G-04534:1999
Determination of carbon in hard coal Scope: (20,0 - 81,0) % IR spectrometry method
PN-G-04571:1998
Scope of Accreditation No. AB 313
Page 3 of 22
Group of objects / Studied objects Examined characteristics & research
/measurement methods Standards and /or documented
test procedures
Solid mineral fuels − hard coal − coke
Determination of carbon in coke Scope: (81,0 - 91,0) % IR spectrometry method
PN-G-04571:1998
Determination of hydrogen Scope: (0,1 - 6,0) % IR spectrometry method
PN-G-04571:1998
CO2 emission factor (calculated)
Procedure QWL/PB/7/3 edition B - 22.08.2016
Determination of carbon Scope: (49,5 - 91,0) % IR spectrometry method
ISO 29541:2010
Determination of hydrogen Scope: (0,10 - 6,00) % IR spectrometry method
ISO 29541:2010
Solid mineral fuels − hard coal
Determination of the crucible swelling number Scope: 0 – 9 Visual method
PN-ISO 501:2007 ISO 501:2012
Determination of caking power of hard coal by the Roga method Scope: 0 – 90
PN-81/G-04518
Fixed carbon (calculated)
PN-G-04516:1998
Determination of analytical moisture Scope: (0,1 - 11,0) % Gravimetric method
PN-ISO 11722:2009 ISO 11722:2013
Hardgrove grindability index Scope: 40 – 92
Hardgrove's method
PN-ISO 5074:2002
Solid mineral fuels - petroleum coke
Hardgrove grindability index Scope: 35 – 95
Hardgrove's method
PN-ISO 5074:2002
Waste materials (from coal) Determination of carbon Scope: (0,5 - 27,0) % IR spectrometry method
PN-G-04571:1998
Solid mineral fuels − Solid biofuels
Determination of total moisture Scope: (4,0 - 75,5) % Gravimetric method
PN-EN ISO 18134-1:2015-11
Determination of moisture in analysis sample Scope: (2,4 - 16,2) % Gravimetric method
PN-EN ISO 18134-1:2015-11
Determination of ash Scope: (0,2 - 30,0) % Gravimetric method
PN-EN 18122:2016-01 PN-ISO 1171:2002
Determination of volatile matter Scope: (50,0 - 88,0) % Gravimetric method
PN-G-04516:1998 ISO 562:2010 PN-EN 18123:2016-01
Determination of total sulphur Scope: (0,01 – 0,95) % IR spectrometry method
PN-G-04584:2001 ISO 19579:2006
Determination of total sulphur Scope: (0,01 – 0,50) % IR spectrometry method
PN-EN ISO 16994:2015-06
Scope of Accreditation No. AB 313
Page 4 of 22
Determination of carbon Scope: (38,0 - 54,0) % IR spectrometry method
PN-G-04571:1998 PN-EN ISO 16948:2015-07
Determination of hydrogen Scope: (4,0 – 7,15) % IR spectrometry method
Determination of gross calorific value Scope: (9500 - 20500) kJ/kg Calorimetric method Net calorific value (calculated)
PN-EN 14918:2010
Bulk density
Scope: (250 – 700) kg/m3
Gravimetric method
PN-EN ISO 17828:2016-02
Mechanical durability of pellets
Scope: (85,8 – 99,5) % Gravimetric method
PN-EN ISO 17831-1:2016-02
Determination of chlorine content Scope: (0,005 - 0,135) % Potentiometric titration method
PN-EN ISO 16994:2015-06
Solid mineral fuels − solid recovered fuels
Determination of moisture in analysis sample Scope: (1,0 – 10,0) % Gravimetric method
PN-EN 15414-3:2011
Determination of ash Scope: (1,5-90,0) % Gravimetric method
PN-EN 15403:2011
Determination of volatile matter Scope: (12,0 - 90,0) % Gravimetric method
PN-EN 15402:2011
Determination of total sulphur Scope: (0,18 – 2,40) % IR spectrometry method
PN-G-04584:2001 ISO 19579:2006
Determination of gross calorific value Scope: (2500 - 32000) kJ/kg Calorimetric method Net calorific value (calculated)
PN-EN 15400:2011
Determination of carbon Scope: (7,5 - 70,0) % IR spectrometry method
PN-EN 15407:2011
Determination of hydrogen Scope: (0,90 - 9,80) % IR spectrometry method
PN-EN 15407:2011
Scope of Accreditation No. AB 313
Page 5 of 22
Laboratory of Petroleum Products
ul. Kujawska 6, 80-550 Gdańsk
Group of objects/ Studied objects Examined characteristics &
research /measurement methods Standards and /or documented
test procedures
Crude oil Density at 15 ºC Oscillating method ,U-shaped oscillating tube Scope: (0,79 – 0,88 )g/ml
ASTM D 5002-16 PN-EN ISO 12185:2002
Density at 20 ºC Oscillating method ,U-shaped oscillating tube Scope: (0,79– 0,88)g/ml
ASTM D 5002-16 PN-EN ISO 12185:2002
Water content Potentiometric Karl Fischer titration Scope: (0,02 - 1)% (m/m)
ASTM D 4377-00(2011)
Sediment content Extraction method Scope: (0,01 - 0,03) % (m/m)
ASTM D 473-07(reap. 2012)e1
PN-EN ISO 3735:2001
Water content Coulometric Karl Fischer titration Scope: (0,02 – 1,20)% (m/m)
ASTM D 4928-12
Petroleum products
Density at 15ºC
Oscillating method ,U-shaped oscillating tube Scope: (0,75 – 0,86) g/ml
ASTM D 4052-15 PN-EN ISO 12185:2002
Water content Coulometric Karl Fischer titration Scope: (0,003 - 0,100) % (m/m)
PN-EN ISO 12937:2005 ASTM D 6304-16
Distillation Distillation at atmospheric pressure
Scope: ( 150- 370 )C
ASTM D 86-15 PN-EN ISO 3405:2012
Flash point Pensky-Martens method
Scope: (40 – 108) C
ASTM D 93-16 method A PN-EN ISO 2719:2007
Cetane idex (calculation)
PN-EN ISO 4264:2010+A1:2013-07 ASTM D 4737-10 (2016)
Sulfur content Ultraviolet fluorescence method Scope: (3 -350) mg/kg
PN-EN ISO 20846:2012
Liquid fuels Flash point TAG Closed Cup Tester
Scope: (38,0 – 65,0) C
ASTM D 56-16
Distillation Distillation at atmospheric pressure
Scope: ( 25- 190 )C
ASTM D 86-15 PN-EN ISO 3405:2012
Vapor pressure Scope : (55,0 kPa – 105,0) kPa
PN EN 13016 -1:2009 ASTM D 5191:15
Volatility index (calculation)
PN EN 228:2013-04 Tab. NA.1
Distillation Distillation at atmospheric pressure
Scope: ( 140- 300 )C
ASTM D 86-15
Sulfur content X-Ray Fluorescence Spectrometry (Energy-Dispersive) Scope: (0,05 – 0,3) % (m/m)
ASTM D 4294-16e1
Scope of Accreditation No. AB 313
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Basestocks Density at 15ºC
Oscillating method ,U-shaped oscillating tube Scope: (0,75 – 0,86) g/ml
ASTM D 4052-15 PN-EN ISO 12185:2002
Water content Coulometric Karl Fischer titration Scope: (0,003 - 0,100) % (m/m)
PN-EN ISO 12937:2005 ASTM D 6304:07
Scope of Accreditation No. AB 313
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Food and Consumer Goods Laboratory Microbiological Laboratory
ul. Konotopska 4, 05-850 Ożarów Mazowiecki
Analysed object/ Group of objects
Analysed parameter and method Norm and/ or documented
research procedures
Meat and meat products, cereal products, spices, sweets and confectionery, milk and dairy products, dried fruits, delicacies
Water activity Scope: (0,25-0,999) aw
PN-ISO 21807:2005
Coffee, tea, spices, oils, animal fats and vegetables oils, cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), alcoholic beverages and spirits, fruits and vegetables and their products, fish and fish products, sweets and confectionery, dietary supplements, eggs and eggs products
Total count plate Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique
PN-EN ISO 4833-1:2013-12
Fodder Total count plate Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique at 30 ºC
PN-EN ISO 4833-1:2013-12
Coffee, tea, spices, oils, animal fats and vegetables oils, cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), alcoholic beverages and spirits, fruits and vegetables and their products, fish and fish products, sweets and confectionery, dietary supplements, eggs and eggs products, fodder
Enumeration of coliforms Scope: from 1 cfu /ml or 10 cfu /g Colony-count technique
PN-ISO 4832:2007
Enumeration of β-glucuronidase-positive Escherichia coli Scope: from 1 cfu /ml or 10 cfu/g Colony-count technique
PN-ISO 16649-2:2004
Salmonella spp. - detection Qualitative method
PN-EN ISO 6579:2003+AC:2014-11
Enumeration of Enterobacteriaceae Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique at 37 °C
PN-ISO 21528-2:2005
Enumeration coagulase-positive Staphylococci (Staphylococcus aureus and other species) Scope: from 1 cfu/ml or 10 cfu/g Technique using rabbit plasma fibrinogen agar medium
PN-EN ISO 6888-2:2001+A1:2004
Coliforms Qualitative method
PN-ISO 4831:2007
Enumeration of Listeria monocytogenes Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique
PN-EN ISO 11290-2:2000+A1:2005 +Ap1:2006+Ap2:2007
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Detection of coagulase-positive Staphylococci (Staphylococcus aureus and other species) Colony-count technique
PN-EN ISO 6888-3:2004+AC:2005
Enterobacteriaceae - detection Qualitative method
PN-ISO 21528-1:2005
Enumeration of presumtive Bacillus cereus Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique in 30 ºC
PN-EN ISO 7932:2005
Enumeration of lactic acid bacteria Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
PN-ISO 15214:2002
Cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, fruits and vegetables and their products, fish and fish products, eggs and eggs products
Listeria monocytogenes - detection Qualitative method
PN-EN ISO 11290-1:1999+A1:2005
Coffee, tea, cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), alcoholic beverages and spirits, fruits and vegetables and their products, fish and fish products, sweets and confectionery, fodder
Detection of anaerobic, sporeforming bacteria Qualitative method
QWL/PB/PAZ/7/5/B ed. B from 02.09.2013
Coffee, tea, spices, oils, animal fats and vegetables oils, cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), alcoholic beverages and spirits, fruits and vegetables and their products, fish and fish products, sweets and confectionery, dietary supplements, eggs and eggs products, fodder
Enumeration of sulfite-reducing bacteria growing under anaerobie conditions Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
PN-ISO 15213:2005
Enumeration of Clostridium perfringens Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
PN-ISO 7937:2005
Scope of Accreditation No. AB 313
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oils, animal fats and vegetables oils, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, fruits and vegetables and their products, fish and fish products, sweets and confectionery, eggs and eggs products, fodder
Presence and enumeration of Clostridium perfringens Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
QWL/PB/PAZ/7/41/A ed, A from 28.11.2012
cereals and cereal products, delicatessen products, meat and meat products, milk and dairy products, fruits and vegetables and their products, fodder
Enumeration of aerobic spore forming thermophilic bacteria Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
QWL/PB/PAZ/7/51/A ed. A from 08.05.2012
Enumeration of aerobic, sporeforming, mesophilic bacteria Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
QWL/PB/PAZ/7/52/A ed. A from 08.05.2012
cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, fruits and vegetables and their products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), eggs and eggs products, fodder
Enumeration of fecal Enterococci Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
QWL/PB/PAZ/7/53/A ed. A from 09.05.2012
delicatessen products, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), fruits and vegetables and their products, fish and fish products, fodder
Tightness of a package Qualitative method
QWL/PB/PAZ/7/56/A ed. A from 14.05.2012
Spices, cereals and cereal products, delicatessen products, meat and meat products, milk and dairy products, fruits and vegetables and their products, sweets and confectionery, dietary supplements, eggs and eggs products, fodder
Salmonella spp. – detection Qualitative method Breeding method supplemented by biochemical test
QWL/PB/PAZ/60/A ed. A from 18.03.2013
delicatessen products, meat and meat products, milk and dairy products, sweets and confectionery, eggs and eggs products
The presence of antibiotics and other substances that inhibit
QWL/PB/PAZ/58/A ed. A from 19.02.2013
Scope of Accreditation No. AB 313
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spices, cereals and cereal products, delicatessen products, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), fruits and vegetables and their products, fish and fish products, sweets and confectionery, dietary supplements, eggs and eggs products
Presence of presumtive Escherichia coli Qualitative method
PN-ISO 7251:2006
Fodder, tinned of meat, fish, vegetables, and fruits, milk and dairy products
Thermostatic test Qualitative method
QWL/PB/7/25/PAZ ed. A from17.02.2011
Delicatessen products, meat and meat products, milk and dairy products, eggs and eggs products
Presence of Campylobacter spp. Qualitative method
PN-EN ISO 10272-1:2007+ Ap1:2008
Enumeration of Campylobacter spp. Scope: 1 cfu/ml or 10 cfu/g
PKN-ISO/TS 10272-2:2008
Food with a water activity equal or less than 0,95
Enumeration of yeasts and moulds Colony-count technique Scope: 10 cfu/g
PN-ISO 21527-2:2009
Food with a water activity greater than 0,95
Enumeration of yeasts and moulds Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
PN-ISO 21527-1:2009
Fodder with a water activity equal or less than 0,95
Enumeration of yeasts and moulds Colony-count technique Scope: 10 cfu/g
PN-ISO 21527-2:2009
Fodder with a water activity greater than 0,95
Enumeration of yeasts and moulds Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
PN-ISO 21527-1:2009
Meat and meat products Enumeration of Pseudomonas spp. Colony-count technique Scope: from 10 cfu/g
PN-ISO 13720:2010
Poultry meat Presence of Salmonella Typhimurium i Salmonella Enteritidis Qualitative method Breeding method supplemented by biochemical tests
QWL/PB/PAZ/61/A ed. A from 18.03.2013 PN-EN ISO 6579:2003+AC:2014-11
Milk and milk products Presence of Enterobacter sakazakii Breeding method supplemented by biochemical tests
PKN-ISO/TS 22964:2008
Milk The presence of antibiotics and other substances that inhibit Test method using Delvotest
QWL/PB/PAZ/7/32/A ed. A from 08.03.2011
Beverages Total count plate in w 22 ºC Scope: from 1 cfu/ml Colony-count technique
PN-85/A-79033
Scope of Accreditation No. AB 313
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Total count plate in 37 ºC Scope: from 1 cfu/ml Colony-count technique
PN-85/A-79033
Coffee, cereals and cereal products, frozen food , milk products, sweets and confectionery, delicatessen products, concentrates products
Amylolytic aerobic colony count of aerobic bacteria and spores amylolytic Scope: from 10 cfu/g
QWL/PB/PAZ/7/90 ed. A from 15.06.2015
spices, cereals and cereal products, frozen food, concentrates products, milk products, fruit and vegetables and their products, sweets and confectionery, dietary supplements
Bacillus subtilis- enumeration Scope: from 1 cfu/ml from 10 cfu/g
QWL/PB/PAZ/7/88 ed. B from 03.08.2015
Presence of Bacillus subtilis QWL/PB/PAZ/7/89 ed. B from 03.08.2015
Meat and meat products, spices, milk and dairy products, delicatessen products, fruits and vegetables, fruits and vegetables products
E.coli bacteria - enumeration NPL most probable number technique Scope: NPL from 0,3cfu/g
NPL from 0,3 cfu/ml
PN-ISO 7251:2006
Enterobacteriaceae – enumeration NPL most probable number technique Scope: NPL from 0,3cfu/g
NPL from 0,3 cfu/ml
PN-ISO 21528-1:2005
Fruits and vegetables, fruits and vegetables products, non-alcoholic beverages (carbonates, non-carbonates, juices, syrup), cereals and cereal products, delicatessen products, frozen food
Enumeration of thermoresistance yeasts and moulds Colony-count technique Scope: from 1 cfu/ml or 10 cfu/g
QWL/PB/PAZ/7/76 ed.A. from 24.06.2014, IFU metod No4, April 1996
Meat and meat products, milk and dairy products, delicatessen products, concentrates, spices, frozen food
Enumeration of aerobic microorganisms Scope: from 1 cfu/ml from 10 cfu/g
PN-EN ISO 4833-2:2013-12+ AC:2014-04
Coffee, tea, spices, oils, animal fats and vegetables oils, cereals and cereal products, frozen food, delicatessen products, concentrates, meat and meat products, milk and dairy products, non-alcoholic beverages (carbonated, non-carbonated, juice, syrup), alcoholic beverages and spirits, fruits and vegetables and their products, fish and fish products, sweets and confectionery, dietary supplements, fodder
Enumeration of yeasts and moulds Scope: from 1 cfu/ml From 10 cfu/g
PN-ISO 7954:1999
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Food concentrates, cereals and cereal products, confectionery, cacao, herbs and herbal preparations, spices, meat products, non-alcoholic beverages (non-carbonated), environmental samples – eluate from production surfaces
Quantifying of gluten Scope: (2,5-80) ppm ELISA method
QWL/PB/PAZ/7/79 ed. A from 20.04.2015
Food concentrates, cereal products, confectionery, meat products, alcoholic beverages, environmental samples – eluate from production surfaces
Quantifying of milk proteins Scope: (1,0-30) ppm ELISA method
QWL/PB/PAZ/7/81 ed. A from 20.04.2015
Herbs and herbal preparations, spices, cereals and cereal products, meat products
Quantifying of egg proteins Scope: (1,0-25) ppm ELISA method
QWL/PB/PAZ/7/82 ed. A from 20.04.2015
Confectionery, cereal products, spices
Quantifying of peanuts proteins Scope: (0,1-40) ppm ELISA method
QWL/PB/PAZ/7/83 ed. A from 20.04.2015
Food concentrates, cereal products, herbs and herbal preparations, spices, meat products, environmental environmental samples – eluate from production surfaces
Quantifying of mustard proteins Scope: (1,0-60) ppm ELISA method
QWL/PB/PAZ/7/84 ed. A from 20.04.2015
Food concentrates, cereal products, confectionery, spices, meat products, egg products
Quantifying of soy proteins Scope: (0,4-20) ppm ELISA method
QWL/PB/PAZ/7/85 ed. A from 20.04.2015
Food additives Total count plate Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique
PN-EN ISO 4833-1:2013-12
Enumeration of β-glucuronidase-positive Escherichia coli Scope: from 1 cfu /ml or 10 cfu/g Colony-count technique
PN-ISO 16649-2:2004
Enumeration of Enterobacteriaceae Scope: from 1 cfu/ml or 10 cfu/g Colony-count technique at 37 °C
PN-ISO 21528-2:2005
Enumeration of coliforms Scope: from 1 cfu /ml or 10 cfu /g Colony-count technique
PN-ISO 4832:2007
Enumeration of yeasts and moulds Scope: from 1 cfu/ml from 10 cfu/g
PN-ISO 7954:1999
Salmonella spp. Qualitative, breeding method supplemented by biochemical tests and serological
PN-EN ISO 6579:2003 +AC:2014-11
Scope of Accreditation No. AB 313
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Water Enumeration of culturable micro-organisms at (22 ± 2) ºC and (36 ± 2) ºC Scope: from 1 cfu/ml Colony count technique, inside inoculation
PN-EN ISO 6222:2004
Coliforms Scope: from 1 cfu/tested sample volume Membrane filtration
PN-EN ISO 9308-1:2014-12
Escherichia coli Scope: from 1 cfu/tested sample volume Membrane filtration
PN-EN ISO 9308-1:2014-12
Enterococci Scope: from 1 cfu/tested sample volume Membrane filtration
PN-EN ISO 7899-2:2004
Pseudomonas aeruginosa Scope: from 1 cfu/tested sample volume Membrane filtration
PN-EN ISO 16266:2009
Legionella spp. Scope: from 1 cfu/tested sample volume Membrane filtration
PN-EN ISO 11731-2:2008
Clostridium perfringens including spores Scope: from 1 cfu/tested sample volume Membrane filtration
Regulation of Minister of Health from 13.11.2015 quality of drinking water (Dz.U.2015, poz. 1989)
Number of spores of sulphite-reducing anaerobes (clostridia)Scope: from 1 cfu/tested sample volume Membrane filtration
PN-EN 26461-2:2001
Sampling of water samples for microbiological analyses
PN-EN ISO 19458:2007 PN-ISO 5667-5:2003
Environmental samples – surfaces from production and trading area
Sampling from surfaces using contact plates
PN-ISO 18593:2005
Sampling from surfaces using swabs PN-ISO 18593:2005
Total count plate Scope: from 1 cfu/ analysed surface Colony-count technique at 30 ºC
PN-EN ISO 4833-1:2013-12
Salmonella spp. Qualitative method
PN-EN ISO 6579:2003+AC:2014-11
Enumeration of Enterobacteriaceae Scope: from 1 cfu/ analysed surface Colony-count technique at 37 °C
PN-ISO 21528-2:2005
Listeria monocytogenes detection Qualitative method
PN-EN ISO 11290-1:1999+A1:2005
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The presence of anaerobic sporeforming bacteria and anaerobic sporeforming sulfate reducing bacteria (IV) Tube method
QWL/PB/PAZ/7/5/B ed. B from 02.09.2013
Enumeration of β-glucuronidase-positive Escherichia coli Scope: from 1 cfu / cm
2
Colony-count technique
PN-ISO 16649-2:2004
Enumeration of coliforms Scope: from 1 cfu / cm
2
Colony-count technique
PN-ISO 4832:2007
Enumeration coagulase-positive Staphylococci (Staphylococcus aureus and other species) Scope: from 1 cfu / cm
2
Colony-count technique
PN-EN ISO 6888-2:2001+A1:2004
Enumeration of yeasts and moulds Colony-count technique Scope: from 1 cfu / cm
2
Colony-count technique
PN-ISO 21527-1:2009
Swabs from carcasses Salmonella spp. Qualitative, breeding method supplemented by biochemical tests and serological
PN-EN ISO 6579:2003 +AC:2014-11
Swabs and cut-out from carcasses
Total count plate Scope: from 1 cfu/ analysed surface
PN-EN ISO 4833-1:2013-12
Enumertion of Enterobacteriaceae Scope: from 1 cfu/ analysed surface Colony-count technique at 37 °C
PN-ISO 21528-2:2005
Cosmetics Enumeration of aerobic mesophilic bacteria Scope: from 1 cfu/ ml from 10 cfu/g
PN-EN ISO 21149:2009
Presence of aerobic mesophilic bacteria
PN-EN ISO 21149:2009
Enumeration of yeast and mould Scope: from 1 cfu/ ml from 10 cfu/g
PN-EN ISO 16212:2011
Total count microorganism (aerobic mesophilic bacteria, yeast and mould)
PN-EN ISO 21149:2009 PN-EN ISO 16212:2011
Presence of Candida albicans PN-EN ISO 18416:2016-01
Presence of Pseudomonas aeruginosa
PN-EN ISO 22717:2016-01
Presence of Staphylococcus aureus PN-EN ISO 22718:2010
Presence of Escherichia coli PN-EN ISO 21250:2010
Water activity Scope: (0,25-0,999) aw
QWL/PB/PAZ/7/80 ed. A from 20.04.2015
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Preservative effectiveness test PN-EN ISO 11930:2012
Air Sampling of air for microbiological analyses Sedimentation method
PN-ISO 7218:1998 Attached NA QWL/PAZ/I/11/1 ed. E from 01.07.2014
Total count plate Scope: from 1 cfu/ analysed volume air Sedimentation method
PN-ISO 7218:1998 Attached NA
Enumeration of yeasts and moulds Scope: from 1 cfu/ analysed volume air Sedimentation method
PN-ISO 7218:1998 Attached NA
Environmental samples – surfaces from production and trading area
Sampling from surfaces using contact plates and swabs
PN-ISO 18593:2005
Total count plate Scope: from 1 cfu/ analysed surface
QWL/PB/PAZ7/77 ed. A from 11.07.2014
Enumeration of yeasts and moulds Colony-count technique Scope: from 1 cfu / cm
2
QWL/PB/PAZ7/77 ed. A from 11.07.2014
Enumeration Enterobacteriaceae Scope: from 1 cfu / cm
2
QWL/PB/PAZ7/77 ed. A from 11.07.2014
Environmental samples – surfaces from production and trading area –not associated with food
Sampling from surfaces using contact plates and swabs
PN-ISO 18593:2005
Total count plate Scope: from 1 cfu/ analysed surface
QWL/PB/PAZ7/77 ed. A from 11.07.2014
Enumeration of yeasts and moulds Colony-count technique Scope: from 1 cfu / cm
2
QWL/PB/PAZ7/77 ed. A from 11.07.2014
Enumeration Enterobacteriaceae Scope: from 1 cfu / cm
2
QWL/PB/PAZ7/77 ed. A from 11.07.2014
Total count plate Scope: from 1 cfu/swab from 1 cfu/cm
2
PN-EN ISO 4833-1:2013-2
Enumeration Enterobacteriaceae Scope: from 1 cfu/swab from 1 cfu/cm
2
PN-ISO 21528-2:2005
Enumeration of yeasts and moulds Scope: from 1 cfu/swab from 1 cfu/cm
2
PN-ISO 21527-1:2009
Enumeration coagulase-positive Staphylococci (Staphylococcus aureus and other species) Scope: from 1 cfu / cm
2
from 1 cfu/cm
2
PN-EN ISO 6888-2:2001+A1:2004
Scope of Accreditation No. AB 313
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Food and Consumer Goods Laboratory Sensory Assessment Laboratory
ul. Konotopska 4, 05-850 Ożarów Mazowiecki
Analysed object/ Group of objects Analysed parameter and method Norm and/ or documented
research procedures
Paper, cardboard and packaging materials intended for contact with food
Appearance, consistency, colour, smell Simple descriptive test
QWL/PB/PAZ/7/6/D ed. D from 19.11.2012
Office supplies: - Stationery - Articles of plastic and / or rubber, - Stationery products, - Paint, - Plasticine, - Modeling, - adhesives
Appearance, consistency, colour, smell Simple descriptive test
Chemicals, cosmetics, chemical products
Appearance, consistency, colour, smell Simple descriptive test
Food Appearance, consistency, colour, taste, smell differencial paired comparison test
PN-EN ISO 5495:2007
Appearance, consistency, colour, taste, smell differencial triangle test
PN-EN ISO 4120:2007
Confectionery products
Appearance, consistency, colour, smell, taste Simple descriptive method
QWL/PB/PAZ/7/6/D ed. D from 19.11.2012
Pastry products and semi-products
Appearance, consistency, colour, smell, taste Simple descriptive method
Meat products – cold meat products, sausages
Appearance, consistency, colour, smell, taste Simple descriptive method
Delicatessen products Appearance, consistency, colour, smell – before culinary treatment Simple descriptive method
Appearance, consistency, colour, smell, taste – after culinary treatment Simple descriptive method
Bread and bakery products
Appearance, consistency, colour, smell, taste Simple descriptive method
Milk nad milk products Appearance, consistency, colour, smell, taste Simple descriptive method
Snacks including potato, grain
Appearance, consistency, colour, smell, taste Simple descriptive method
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Juices, fruit nectars, vegetable nectars, fruit and vegetable nectars, syrups
Appearance, consistency, colour, smell, taste Simple descriptive method
QWL/PB/PAZ/7/6/D ed. D from 19.11.2012
Non-alkoholic carbonated and not carbonated beverages
Appearance, consistency, colour, smell, taste Simple descriptive method
Nuts, almonds, raisins, dried fruits
Appearance, consistency, colour, smell, taste – before culinary treatment Simple descriptive method
Appearance, consistency, colour, smell, taste – after culinary treatment Simple descriptive method
Cereal products
Appearance, consistency, colour, smell, taste Simple descriptive method
Coffee, tea Appearance, consistency, colour, smell – before culinary treatment Simple descriptive method
Appearance, consistency, colour, smell, taste – after culinary treatment Simple descriptive method
Products of fruits, vegetable, fruit and vegetable
Appearance, consistency, colour, smell, taste Simple descriptive method
Food concentrates including diet ary supplements
Appearance, consistency, colour, smell, taste Simple descriptive method
Appearance, consistency, colour, smell, taste Simple descriptive method
Herbs, spices Appearance, consistency, colour, smell, taste Simple descriptive method
Sauces, mayonnaise, dressings
Appearance, consistency, colour, smell, taste Simple descriptive method
Beer, wine, spirits (vodkas, liqueurs, creams, cocktails, aperitifs)
Appearance, consistency, colour, smell, taste Simple descriptive method
Fish and fish products, seafood Appearance, consistency, colour, smell – before culinary treatment Simple descriptive method
Fruits, vegetables, mixed fruit and vegetable, fruit and vegetable
Appearance, consistency, colour, smell, taste Simple descriptive method
Oil, animal fats and vegetables oils
Appearance, consistency, colour, smell, taste Simple descriptive method
Scope of Accreditation No. AB 313
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Confectionery
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
QWL/PB/PAZ/7/73/A ed. A from 05.09.2013
Products and semi-finished cakes
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Meat products – cold meat products, sausages
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
QWL/PB/PAZ/7/73/A ed. A from 05.09.2013
Delicatessen products Appearance, consistency, colour, smell – before culinary treatment scope: 1 ÷ 5 points method
Appearance, consistency, colour, smell, taste - after culinary treatment Scope: 1 - 5 Method punktowa
Bread and bakery products
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Milk nad milk products Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Snacks including potato, grain
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Juices, fruit nectars, vegetable nectars, fruit and vegetable nectars, syrups
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Non-alkoholic carbonated and not carbonated beverages
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Nuts, almonds, raisins, dried fruits
Appearance, consistency, colour, smell, taste – before culinary treatment scope: 1 ÷ 5 points method
Appearance, consistency, colour, smell, taste - after culinary treatment Scope: 1 - 5 points method
Scope of Accreditation No. AB 313
Page 19 of 22
Cereal products
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Coffee, tea Appearance, consistency, colour, smell – before culinary treatment scope: 1 ÷ 5 points method
Appearance, consistency, colour, smell, taste - after culinary treatment Scope: 1 - 5 Method punktowa
Products of fruits, vegetable, fruit and vegetable
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Food concentrates including diet ary supplements
Appearance, consistency, colour, smell, taste – before culinary treatment scope: 1 ÷ 5 points method
QWL/PB/PAZ/7/73/A ed. A from 05.09.2013
Appearance, consistency, colour, smell, taste - after culinary treatment Scope: 1 - 5 Method punktowa
Herbs, spices Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Sauces, mayonnaise, dressings
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Beer, wine, spirits (vodkas, liqueurs, creams, cocktails, aperitifs)
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Fish and fish products, seafood Appearance, consistency, colour, smell – before culinary treatment scope: 1 ÷ 5 points method
Appearance, consistency, colour, smell, taste - after culinary treatment Scope: 1 - 5 Method punktowa
Fruits, vegetables, mixed fruit and vegetable, fruit and vegetable
Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method
Scope of Accreditation No. AB 313
Page 20 of 22
Oil, animal fats and vegetables oils
Appearance, consistency, colour, smell, taste Simple descriptive method
Scope of Accreditation No. AB 313
Page 21 of 22
Food and Consumer Goods Laboratory Physico-chemical Laboratory
ul. Konotopska 4, 05-850 Ożarów Mazowiecki
Analysed object/ Group of objects Analysed parameter and method Norm and/ or documented
research procedures
Fruits and vegetables, fruits and vegetables products, vegetables and meat products, meat and meat products, fish and fish products, seafood, sweets and confectionery, cereals and cereal products, delicatessen products, dietary supplements, milk and milk products, fooder, Solid products for cleaning, washing
Mass netto, brutto scope: (1-2000) g Weight method
QWL/PB/PAZ/7/43/B ed. B from 31.10.2012
Confectionery product, cakes
Couveture Scope: (5-40) % Weight method
Cakes, delicatessen products
Filling Scope: (10-60) % Weight method
Cereals and cereal products, Food concentrates, Fruit products, vegetable products, fruit and vegetables products, herbs
Content of inorganic and organic contaminants Scope: (0,15 – 5) % Weight method
QWL/PB/PAZ/7/42/A ed. A from 25.01.2012
Cereals and cereal products, Food concentrates, Fruit, vegetable, fruit and vegetable products, confectionery products
Pests and their residues Qualitative method
Potato snack, fruits, vegetables, fruits and vegetables products, delicacies
Content of the product with defects Scope: (0,1 - 40)%
QWL/PB/PAZ/7/43/B ed. B from 31.10.2012
Water
Sampling of water
PN-ISO 5667-5:2003
Free chlorine Scope: (0,1 - 2,5) mg/l Colorimetric Method
QWL/PB/PAZ/7/59 ed. B from 23.06.2016
Scope of Accreditation No. AB 313
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Laboratory of Non Destructive Testing
ul. Gronowa 81, 61-655 Poznań
Group of objects / Studied objects Examined characteristics &
research /measurement methods Standards and /or documented
test procedures
Products from metallic materials including: sheet metal, castings, forgings, tubing and welded joints
Shape imperfections and external surface discontinuities Visual method
PN-EN 13018:2016-04 PN-EN ISO 17637:2011
Products from ferromagnetic materials including: plates, castings, forgings, tubing and welded joints
Surface discontinuities and sub-surface lying at a depth of no more than 2 mm Magnetic particle method
PN-EN ISO 9934-1:2015-11 PN-EN ISO 3059:2013-06 PN-EN ISO 17638:2010 PN-EN 1369:2013-04 PN-EN 10228-1:2002 PN-EN ISO 10893-5:2011
Products from metallic materials including: plates castings, forgings, tubing and welded joints
Discontinuities opened for the test surface Penetrant method
PN-EN ISO 3452-1:2013-08 PN-EN 1371-1:2012 PN-EN 1371-2:2015-03 PN-EN 10228-2:2000 PN-EN ISO 10893-4:2011 PN-EN ISO 3059:2013-06
Smelting products and welded joints up to 40mm thick Fe
Discontinuities Radiographic method
PN-EN ISO 5579:2014-02 PN-EN ISO 17636-1:2013-06 PN-EN ISO 10893-6:2011 PN-EN 12681:2005
Flat steel products with a thickness of 6mm to 200mm
Discontinuities Ultrasonic method
PN-EN ISO 16810:2014-06 PN-EN 10160:2001
Forgings ferritic a thickness of up to 1000 mm
Discontinuities Ultrasonic method
PN-EN ISO 16810:2014-06 PN-EN 10228-3:2000
Welded joints in metallic materials having a thickness of from 8 mm
Welding Incompatibilities Ultrasonic method
PN-EN ISO 16810:2014-06 PN-EN ISO 17640:2011 PN-EN ISO 16826:2014-06 PN-EN ISO 16828:2014-06
Products from metal material having a thickness of from 0.5 mm to 300 mm
Thickness Ultrasonic method
PN-EN 14127:2011
Steel castings to a thickness of 600 mm
Discontinuities Ultrasonic method
PN-EN ISO 16810:2014-06 PN-EN 12680-1:2005 PN-EN 12680-2:2005
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