scope of accreditation - sgs.pl · astm d 3173-11 determination of moisture in analysis sample...

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


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


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


PN-G-04516:1998 ISO 562:2010 PN-EN 18123:2016-01


PN-G-04584:2001 ISO 19579:2006


PN-EN ISO 16994:2015-06


Page 4 of 22


PN-G-04571:1998 PN-EN ISO 16948:2015-07

Determination of hydrogen Scope: (4,0 – 7,15) % IR spectrometry method


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


PN-EN 15402:2011


PN-G-04584:2001 ISO 19579:2006


PN-EN 15400:2011


PN-EN 15407:2011


PN-EN 15407:2011


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


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


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


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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


Page 7 of 22

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


Page 8 of 22

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


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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


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


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


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


Page 10 of 22

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


Beverages Total count plate in w 22 ºC Scope: from 1 cfu/ml Colony-count technique

PN-85/A-79033


Page 11 of 22

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


Page 12 of 22

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


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


Herbs and herbal preparations, spices, cereals and cereal products, meat products

Quantifying of egg proteins Scope: (1,0-25) ppm ELISA method


Confectionery, cereal products, spices

Quantifying of peanuts proteins Scope: (0,1-40) ppm ELISA method


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


Food concentrates, cereal products, confectionery, spices, meat products, egg products

Quantifying of soy proteins Scope: (0,4-20) ppm ELISA method


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


Page 13 of 22

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


Page 14 of 22

The presence of anaerobic sporeforming bacteria and anaerobic sporeforming sulfate reducing bacteria (IV) Tube method


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


PN-ISO 4832:2007

Enumeration coagulase-positive Staphylococci (Staphylococcus aureus and other species) Scope: from 1 cfu / cm

2


PN-EN ISO 6888-2:2001+A1:2004

Enumeration of yeasts and moulds Colony-count technique Scope: from 1 cfu / cm

2


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



Page 15 of 22

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


QWL/PB/PAZ7/77 ed. A from 11.07.2014


2


Enumeration Enterobacteriaceae Scope: from 1 cfu / cm

2


Environmental samples – surfaces from production and trading area –not associated with food

Sampling from surfaces using contact plates and swabs

PN-ISO 18593:2005




2


Enumeration Enterobacteriaceae Scope: from 1 cfu / cm

2


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


Page 16 of 22

Food and Consumer Goods Laboratory Sensory Assessment Laboratory


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


Chemicals, cosmetics, chemical products


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


Pastry products and semi-products


Meat products – cold meat products, sausages


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


Milk nad milk products Appearance, consistency, colour, smell, taste Simple descriptive method

Snacks including potato, grain



Page 17 of 22

Juices, fruit nectars, vegetable nectars, fruit and vegetable nectars, syrups



Non-alkoholic carbonated and not carbonated beverages


Nuts, almonds, raisins, dried fruits

Appearance, consistency, colour, smell, taste – before culinary treatment Simple descriptive method


Cereal products


Coffee, tea Appearance, consistency, colour, smell – before culinary treatment Simple descriptive method


Products of fruits, vegetable, fruit and vegetable


Food concentrates including diet ary supplements



Herbs, spices Appearance, consistency, colour, smell, taste Simple descriptive method

Sauces, mayonnaise, dressings


Beer, wine, spirits (vodkas, liqueurs, creams, cocktails, aperitifs)


Fish and fish products, seafood Appearance, consistency, colour, smell – before culinary treatment Simple descriptive method

Fruits, vegetables, mixed fruit and vegetable, fruit and vegetable


Oil, animal fats and vegetables oils



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Confectionery

Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method


Products and semi-finished cakes


Meat products – cold meat products, sausages



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


Milk nad milk products Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method

Snacks including potato, grain


Juices, fruit nectars, vegetable nectars, fruit and vegetable nectars, syrups


Non-alkoholic carbonated and not carbonated beverages


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


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Cereal products


Coffee, tea Appearance, consistency, colour, smell – before culinary treatment scope: 1 ÷ 5 points method


Products of fruits, vegetable, fruit and vegetable


Food concentrates including diet ary supplements

Appearance, consistency, colour, smell, taste – before culinary treatment scope: 1 ÷ 5 points method



Herbs, spices Appearance, consistency, colour, smell, taste, scope: 1 ÷ 5 points method

Sauces, mayonnaise, dressings


Beer, wine, spirits (vodkas, liqueurs, creams, cocktails, aperitifs)


Fish and fish products, seafood Appearance, consistency, colour, smell – before culinary treatment scope: 1 ÷ 5 points method


Fruits, vegetables, mixed fruit and vegetable, fruit and vegetable



Page 20 of 22

Oil, animal fats and vegetables oils



Page 21 of 22

Food and Consumer Goods Laboratory Physico-chemical Laboratory


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


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


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)%


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


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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


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


PN-EN ISO 16810:2014-06 PN-EN 12680-1:2005 PN-EN 12680-2:2005

scope of accreditation - sgs.pl · astm d 3173-11 determination of moisture in analysis sample...

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