🇵🇱 GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ PL
Food & beveragesMicrobiology
GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ is a laboratory accredited by PCA under number AB 370 (Warszawa, Poland). Its accreditation scope covers 152 test methods in the following areas: Food & beverages, Microbiology. Test objects include: Food (foodstuffs) E, Olive oil, Agricultural products, food (agri-food products) E, Meat products. Most frequently used techniques: Gravimetric method, Plate method (pour plate), Spectrophotometric method.
At a glance
- Accreditation number: PCA AB 370
- Methods in scope: 152
- Types of test objects: 49
- Techniques used: 52
- City: Warszawa, Poland
- Accreditation number
- AB 370
- Accreditation body
- PCA
- Address
- ARTYKUŁÓW ROLNO-SPOŻYWCZYCH, Al. Jerozolimskie 98, 00-807 Warszawa, LABORATORIUM W POZNANIU, ul. Reymonta 11/13
- City
- Warszawa, Poland
What this laboratory tests (49)
- Food (foodstuffs) E — 28 methods
- Olive oil — 13 methods
- Agricultural products, food (agri-food products) E — 11 methods
- Meat products — 8 methods
- Spirit drinks, bottled spirit — 6 methods
- Meat — 5 methods
- Beer — 4 methods
- Chocolate and cocoa products — 4 methods
- Hops and hop products — 4 methods
- Meat and meat products — 4 methods
- Cocoa — 3 methods
- Common wheat grain — 3 methods
- Confectionery products — 3 methods
- Fermented milk beverages, Frozen yoghurt — 3 methods
- Fruit juices, fruit nectars — 3 methods
- and 34 more
Analytical techniques used (52)
- Gravimetric method — 15 methods
- Plate method (pour plate) — 13 methods
- Spectrophotometric method — 12 methods
- Titrimetric method — 12 methods
- Gas chromatography with flame ionization detection (GC - FID) — 10 methods
- (calculated) — 9 methods
- Macroscopic method — 6 methods
- Method (calculated) — 6 methods
- Thermostatic test method — 5 methods
- Oscillometric method — 4 methods
- Plate method (spread plate) — 4 methods
- Gas chromatography with flame ionization detection (GC- FID) — 3 methods
- High-performance liquid chromatography with refractive index detection (HPLC-RID) — 3 methods
- Scaling method — 3 methods
- Vacuum method — 3 methods
- and 37 more
Laboratory sections (4)
- Instrumental Analysis Laboratory — 61 methods
- Classical Analyses Laboratory — 58 methods
- Microbiology Laboratory — 29 methods
- Laboratory in Poznań — 4 methods
Laboratory locations
- GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ (main site) — Al. Jerozolimskie 98, 00-807 Warszawa
- LABORATORY IN POZNAŃ — ul. Reymonta 11/13
- Instrumental Analysis Laboratory — ul. Reymonta 11/13, 60-791 Poznań
- Classical Analyses Laboratory — ul. Reymonta 11/13, 60-791 Poznań
- Microbiology Laboratory — ul. Reymonta 11/13, 60-791 Poznań
Certificate information
- Issue date
- 04.08.2026
- Issue no.
- 25
Accreditation scope — test methods (152)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Instrumental Analysis Laboratory | |||||
| 1 | Apple juices, Non-alcoholic beverages containing apple juice | Presence and content of patulin Range (5 - 200) μg/l |
High-performance liquid chromatography with diode array detection (HPLC - DAD) | PN-ISO 8128-1:1997 | |
| 2 | Fruit juices, fruit nectars | Presence and content of sorbitol Range (0,05 – 100,00) g/l |
High-performance liquid chromatography with refractive index detection (HPLC - RID) | PN-EN 12630:2002 | |
| 3 | Fruit juices, fruit nectars | Content of water-soluble pectins Range (70 - 900) mg/l |
Spectrophotometric method | IFU 26 (Rev. 2012) | |
| 4 | Fruit juices, fruit nectars | Proline content Range (5 - 2000) mg/l |
Spectrophotometric method | PN-EN 1141:2000 | |
| 5 | Fruit juices, fruit nectars, vegetable juices | Formol number Range (0,1 - 60,0) ml 0,1mol NaOH/100ml |
Titrimetric method | PN-EN 1133:1999 | |
| 6 | Fruit-vegetable juices | Formol number Range (3,0 - 35,0) ml 0,1 mol NaOH/100 ml |
Potentiometric titration method | PN-EN 1133:1999 | |
| 7 | Non-alcoholic beverages | Residual extract content | (calculated) | PN-A-79036:1997, cl. 3.3.5. | |
| 8 | Non-alcoholic beverages | Presence and content of caffeine Range (10-1000) mg/l Range (1,0-100,0) mg/100 ml |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PN-EN 12856:2002 | |
| 9 | Soft drinks, fruit, vegetable and fruit-vegetable juices | Presence and content of sucralose Range (10-1000) mg/l |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PN-EN 16155:2012 | |
| 10 | Vegetable products (ketchup) | Presence and content of sucralose Range (50-1000) mg/l |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PN-EN 16155:2012 | |
| 11 | Wines | Free sulphur dioxide content Range (6,0 - 40,0) mg/l |
Titrimetric method | Compendium of international methods of wine and must analysis – OIV, Volume 2, section 3.2.3., OIV-MA-AS323-04B | |
| 12 | Wines | Total sulfur dioxide content Range (50,0 - 250,0) mg/l |
Titrimetric method | Compendium of international methods of wine and must analysis – OIV, Volume 2, section 3.2.3., OIV-MA-AS323-04B | |
| 13 | Egg liqueurs | Egg yolk content Range (80 –160) g/l |
Spectrophotometric method | Commission Regulation (EC) No 2091/2002 of 26.11.2002, Annex, Method IX | |
| 14 | Spirit drinks, bottled spirit | Presence and content of methyl alcohol Range (0,1 - 100,0) g/hl 100% alcohol |
Gas chromatography with flame ionization detection (GC - FID) | PN-A-79529-7:2005. cl. 5.1. | |
| 15 | Spirit drinks, bottled spirit | Content of dry residue after evaporation Range (0,1 - 50,0) g/hl |
Gravimetric method | PN-A-79529-19:2005 | |
| 16 | Spirit drinks, bottled spirit | Presence and content of fusel oils Range (0,025 - 100,000) g/hl 100 % alcohol for each of the fusel alcohols |
Gas chromatography with flame ionization detection (GC - FID) | PN-A-79529-8:2005, cl. 5.1. | |
| 17 | Spirit drinks, bottled spirit | Presence and content of aldehydes Acetaldehyde (0,1 - 100,0) g/hl 100% alcohol Acetal (0,1 - 100,0) g/hl 100% alcohol |
Gas chromatography with flame ionization detection (GC - FID) | PN-A-79529-9:2005, cl. 5.1. | |
| 18 | Spirit drinks, bottled spirit | Presence and content of esters Range (0,1 - 100,0) g/hl 100 % alcohol |
Gas chromatography with flame ionization detection (GC - FID) | PN-A-79529-11:2005, cl. 5.1. | |
| 19 | Spirit drinks, bottled spirit | Presence and content of furfural Range (0,1 – 1,0) g/hl 100% alcohol |
Visual method | PN-A-79529-12:2005 | |
| 20 | Chocolates, couvertures, cocoa | Presence and content of cocoa butter equivalents (CBE) and milk fat (MF) based on the triacylglycerol composition CBE (4 – 50) g/100g of fat MF (4 – 50) g/100g of fat |
Gas chromatography with flame ionization detection (GC-FID) | PN-EN ISO 23275-1:2009 | PN-EN ISO 23275-2:2010 | Report EUR 22666 EN:2007 | |
| 21 | Chocolates, couvertures, cocoa | Presence and content of cocoa butter equivalents (CBE) and milk fat (MF) on the basis of the triacylglycerol composition in g/100g of product | (calculated) | PN-EN ISO 23275-1:2009 | PN-EN ISO 23275-2:2010 | Report EUR 22666 EN:2007 | |
| 22 | Chocolate and cocoa products | Theobromine content Range (100,0-20 000,0) mg/kg Range (0,01-2,00) % |
High-performance liquid chromatography with diode array detection (HPLC - DAD); High-performance liquid chromatography method (HPLC-MWD) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 23 | Chocolate and cocoa products | Fat-free cocoa dry matter content | Method (calculated) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 24 | Chocolate and cocoa products | Cocoa dry matter content | Method (calculated) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 25 | Chocolate and cocoa products | Cocoa butter content | (calculated) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 26 | Cocoa | Theobromine content Range (100,0-20 000,0) mg/kg Range (0,01-2,00) % |
High-performance liquid chromatography with diode array detection (HPLC - DAD); Liquid chromatography method (HPLC-MWD) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 27 | Cocoa | Fat-free cocoa dry matter content | Method (calculated) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 28 | Cocoa | Cocoa content | Method (calculated) | PB-38/PAI/LP issue 5 of 10.05.2024 | |
| 29 | Milk chocolate | Lactose content Range (7,5 – 12,8) g/100g |
Spectrophotometric method | PB-45/PAI/LP issue 4 of 21.03.2025, developed on the basis of the manufacturer's test instructions: R-Biopharm AG, Enzytec Liquid ART. No.E8110 and E8120 | |
| 30 | Milk chocolate | Milk solids-non-fat content | Method (calculated) | PB-45/PAI/LP issue 4 of 21.03.2025, developed on the basis of the manufacturer's test instructions: R-Biopharm AG, Enzytec Liquid ART. No.E8110 and E8120 | |
| 31 | Milk chocolate | Milk dry matter content | Method (calculated) | PB-45/PAI/LP issue 4 of 21.03.2025, developed on the basis of the manufacturer's test instructions: R-Biopharm AG, Enzytec Liquid ART. No.E8110 and E8120 | |
| 32 | Milk products (processed cheeses, ripened cheeses, sour cream and sweet cream, curd cheeses, butter, dairy spreads) | Presence of foreign fats Range from 2 % |
Gas chromatography with flame ionization detection (GC - FID) | PN-EN ISO 17678:2019-07 | |
| 33 | Ripened, processed and mould cheeses | Presence of foreign fats Range from 2 % |
Gas chromatography with flame ionization detection (GC - FID) | PB-1/GIJHARS, issue 1 of 16.08.2018 | |
| 34 | Hops and hop products | Content of α - acids Range (1,0 - 50,0) % |
Liquid chromatography method (HPLC - MWD, HPLC-DAD) | PN-A-79097: 2001 Annex D | |
| 35 | Hops and hop products | β - acid content Range (1,0 - 30,0) % |
Liquid chromatography method (HPLC - MWD, HPLC-DAD) | PN-A-79097: 2001 Annex D | |
| 36 | Hops and hop products | Ratio of α - acids to β - acids | (calculated) | PN-A-79097: 2001 Annex D | |
| 37 | Hops and hop products | Ratio of β - acids to α – acids | (calculated) | PN-A-79097: 2001 Annex D | |
| 38 | Vegetable oils | Presence and content of stigmastadienes Range (0,02 - 1,50) mg/kg |
Gas chromatography with flame ionization detection (GC - FID) | COI/T.20/Doc. No. 11/Rev. 4 – 2021 | |
| 39 | Olive oil | Wax content Range (25 – 3700) mg/kg |
Gas chromatography with flame ionization detection (GC - FID) | COI/T.20/DOC.No. 28/ Rev. 4 – 2024 | |
| 40 | Olive oil | Fatty acid ethyl ester content Range (5 - 300) mg/kg |
Gas chromatography with flame ionization detection (GC - FID) | COI/T.20/DOC.No. 28/ Rev. 4 – 2024 | |
| 41 | Olive oil | Glycerol 2-monopalmitate content Range (0,3-1,5) % |
Gas chromatography with flame ionization detection (GC - FID) | COI/T.20/Doc.No.23/Rev.1 2017 | |
| 42 | Olive oil | Content of triglycerides with ECN 42 Range (0,20 - 6,00) % |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | COI/T.20/Doc.No.20/Rev. 4 – 2017 | |
| 43 | Olive oil | Difference between the actual and theoretical content of triglycerides with ECN42 | calculated | COI/T.20/Doc.No.20/Rev. 4 – 2017 | |
| 44 | Olive oil | Percentage composition of sterols cholesterol (0,1 - 1,4) % brassicasterol (0,1 - 4,0) % campesterol (3,0 - 20,0) % stigmasterol (0,5 - 5,0) % APP β-sitosterol (55,0 - 96,0) % Delta-7-stigmastenol (0,2 - 6,0) % |
Gas chromatography with flame ionization detection (GC- FID) | COI/T.20/Doc.No.26/Rev. 5/2020 | |
| 45 | Olive oil | Total sterol content Range (1000 - 3 900) mg/kg |
Gas chromatography with flame ionization detection (GC- FID) | COI/T.20/Doc.No.26/Rev. 5/2020 | |
| 46 | Olive oil | Erythrodiol and uvaol content Range (0,1 - 21,0) % |
Gas chromatography with flame ionization detection (GC- FID) | COI/T.20/Doc.No.26/Rev. 5/2020 | |
| 47 | Agricultural products, food (agri-food products) E | pH Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Potentiometric method | Standards | Legal regulations | |
| 48 | Food (foodstuffs) E | Acidity Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric / potentiometric titration method | Standards | Legal regulations | |
| 49 | Food (foodstuffs) E | Ash content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Gravimetric method | Standards | Legal regulations | |
| 50 | Food (foodstuffs) E | Ethyl alcohol/ extract content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Oscillometric method | Standards | Legal regulations | |
| 51 | Food (foodstuffs) E | Sugar content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric method | Standards | Legal regulations | |
| 52 | Food (foodstuffs) E | Sugar content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Liquid chromatography with refractive index detection (HPLC-RID) | Standards | Legal regulations | Test procedures | |
| 53 | Food (foodstuffs) E | Density Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Oscillometric method | Standards | Legal regulations | |
| 54 | Food (foodstuffs) E | Extract Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Refractometric method; Oscillometric method; Gravimetric method | Standards | Legal regulations | |
| 55 | Food (foodstuffs) E | Preservatives Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | Standards | Test procedures | |
| 56 | Food (foodstuffs) E | Sweeteners Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
High-performance liquid chromatography with diode array detection (HPLC-MWD/DAD) | Standards | |
| 57 | Food (foodstuffs) E | Fatty acids Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Gas chromatography with flame ionization detection (GC-FID) | Legal regulations | Standards | Test procedures | |
| 58 | Food (foodstuffs) E | Stable isotope ratio Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Isotope ratio mass spectrometry method - IRMS | Legal regulations | Standards | Test procedures | |
| 59 | Food (foodstuffs) E | Calculated parameters Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Calculation method | Legal regulations | Standards | Test procedures | |
| 60 | Food (foodstuffs) E | Organic acids Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Spectrophotometric method | Standards | |
| 61 | Food (foodstuffs) E | Presence and content of declared, undeclared and allergenic food ingredients Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Enzyme immunoassay method (ELISA) | Test procedures | |
| Classical Analyses Laboratory | |||||
| 62 | White sugar | Colour of the sugar solution Range (15 - 65) units IU |
Spectrophotometric method | ICUMSA GS 2/3-10:2011 | |
| 63 | White sugar | Conductometric ash Range (0,004 - 0,050) % |
Conductometric method | ICUMSA GS 2/3/9-17:2011 | |
| 64 | White sugar | Sucrose content Range (99,65 - 99,99) % |
Polarimetric method | ICUMSA GS2-1 (2022) | |
| 65 | Malting barley | Grain uniformity Range (70 - 100) % |
Gravimetric method | PN-R-74110: 1998, cl. 3 | |
| 66 | Common wheat grain | Falling number Range (70 - 400) s |
Viscometric method | PN-EN ISO 3093:2010 | |
| 67 | Common wheat grain | Loose bulk density of grain Range (65 - 89) kg/hl |
Gravimetric method | PN-EN ISO 7971-3:2019-03 | |
| 68 | Common wheat grain | Sedimentation index Range (25 - 60) ml |
Zeleny Test method | PN-EN ISO 5529:2010 | |
| 69 | Wheat flour, rye flour | Falling number Range (70 - 400) s |
Viscometric method | PN-EN ISO 3093:2010 | |
| 70 | Meat | Total phosphorus content calculated as P2O5 Range (2000 - 7000) mg/kg |
Gravimetric method | PN-A-82060:1999 | |
| 71 | Meat | Added phosphorus content calculated as P2O5 | (calculated) | PN-A-82060:1999 | |
| 72 | Meat | Presence of starch Range from 0,2 % |
Macroscopic method | PN-85/A-82059 | |
| 73 | Meat | Presence of carrageenans Range from 0,1 % |
Macroscopic method | PB-30/PAK/LP issue 1 of 28.06.2013 | |
| 74 | Meat | Total dietary fibre content Range (0,5 – 3,0) % |
Gravimetric method | PB-61/PAK/LP issue 1 of 19.05.2026 | |
| 75 | Meat products | Presence of starch Range from 0,2 % |
Macroscopic method | PN-85/A-82059 | |
| 76 | Meat products | Starch content Range (0,5 - 10,0) % |
Titrimetric method | PN-85/A-82059 | |
| 77 | Meat products | Content of jelly and rendered fat Range (3,0 - 40,0) % |
Gravimetric method | PN-85/A-82056 | |
| 78 | Meat products | Calcium content Range (0,01 - 0,10) % |
Titrimetric method | PN-92/A-86522 | |
| 79 | Meat products | Calcium content in % d.m. | (calculated) | PN-92/A-86522 | |
| 80 | Meat products | Total phosphorus content calculated as P2O5 Range (2000 - 10300) mg/kg |
Gravimetric method | PN-A-82060:1999 | |
| 81 | Meat products | Added phosphorus content calculated as P2O5 | (calculated) | PN-A-82060:1999 | |
| 82 | Meat products | Presence of carrageenans Range from 0,2 % |
Macroscopic method | PB-30/PAK/LP issue 1 of 28.06.2013 | |
| 83 | Meat and meat products | Hydroxyproline content Range (0,01 - 0,80) % |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 84 | Meat and meat products | Chloride content Range (0,5 - 6,0) % |
Potentiometric titration method | PN-ISO 1841-2:2002 | |
| 85 | Liquid milk | Density Range (1,0280 – 1,0320) g/cm3 |
Hydrometer method | PN-68/A-86122 | |
| 86 | Beer | Colour Range (6,8 - 25,0) j. EBC |
Spectrophotometric method | PN-A-79093-5:2000 cl. 2.2. | |
| 87 | Beer | Bitterness value Range (5 - 80) JG |
Spectrophotometric method | PN-A-79093-12:2000 | |
| 88 | Dairy products (fermented milk beverages, sour cream, cream) | Presence of starch Range from 0,2 % |
Macroscopic method | PB-35/PAK/LP issue 1 of 11.12.2014 | |
| 89 | Dairy products (fermented milk beverages, sour cream, cream) | Presence of carrageenan Range from 0,5 % |
Macroscopic method | PB-34/PAK/LP issue 1 of 11.12.2014 | |
| 90 | Vegetable oils | Anisidine value Range (0,1 - 8,0) |
Spectrophotometric method | PN-EN ISO 6885:2016-04 | |
| 91 | Vegetable oils | Alkalinity (soap content) Range (0,76 – 15,30) mg sodium oleate/kg Range (0,00001 – 0,00020) % Range (0,06 – 1,20) mg sodium/kg (calculated) |
Titrimetric method | PN-EN ISO 10539:2002 | |
| 92 | Mayonnaise | Hen egg yolk content Range (0,89 - 6,90) % |
Gravimetric method | PN- A-86950:1995 | PN- A-86950:1995/Ap1:2000 | |
| 93 | Confectionery products | Couverture content Range (10 - 65)% |
Gravimetric method | PN-A-88111:1998 Annex A | |
| 94 | Confectionery products | Coating content for enrobed products Range (10 - 65)% |
Gravimetric method | PN-A-88112:1998 Annex A | |
| 95 | Confectionery products | Shell content for filled products Range (30 - 80)% |
Gravimetric method | PN-A-88112:1998 Annex A | |
| 96 | Olive oil | Extinction coefficient K268, K232 K268 (0,10 - 2,50) K232 (1,40 - 3,00) |
Spectrophotometric method | COI/T.20/Doc.No.19/Rev. 5/2019 | |
| 97 | Olive oil | Specific extinction ΔK | (calculated) | COI/T.20/Doc.No.19/Rev. 5/2019 | |
| 98 | Fermented wine beverages | Total sulfur dioxide content Range (15 – 400) mg/l |
Titrimetric method | Compendium of international methods of wine and must analysis – OIV, Volume 2, section 3.2.3., OIV-MA-AS323-04B | |
| 99 | Beer | Pasteurization test | Visual method – colour reaction | PN-A-79093-10:2000 | |
| 100 | Fruit, vegetable and fruit-vegetable preserves | Sulfur dioxide content Range (10 – 2500) mg/kg |
Titrimetric method ( after distillation) | PN-90/A-75101/23 | PN-90/A-75101/23/Az2:2002 | |
| 101 | Fruit, vegetable and fruit-vegetable preserves | Content of organic impurities of plant origin Range from 0 pieces per unit mass of product or unit package |
Enumeration method | PN-90/A-75101/17 cl. 3 | |
| 102 | Frozen vegetables | Enzymatic activity | Visual method - colour reaction | PN-90/A-75051 cl. 3.10 | |
| 103 | Agricultural products, food (agri-food products) E | Content of water/ dry matter Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Gravimetric method | Standards | Legal regulations | |
| 104 | Agricultural products, food (agri-food products) E | pH Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Potentiometric method | Standards | |
| 105 | Agricultural products, food (agri-food products) E | Fat content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Extraction - gravimetric method | Standards | |
| 106 | Agricultural products, food (agri-food products) E | Sodium chloride content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric method | Standards | |
| 107 | Agricultural products, food (agri-food products) E | Nitrogen content/ Protein content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric method | Standards | |
| 108 | Food (foodstuffs) E | Acidity Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric/ potentiometric titration method | Standards | Legal regulations | |
| 109 | Food (foodstuffs) E | Ash content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Gravimetric method | Standards | Legal regulations | |
| 110 | Food (foodstuffs) E | Ethyl alcohol/ extract content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Oscillometric method | Standards | Legal regulations | |
| 111 | Food (foodstuffs) E | Sugar content Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric method | Standards | Legal regulations | |
| 112 | Food (foodstuffs) E | Density Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Oscillometric method | Legal regulations | |
| 113 | Food (foodstuffs) E | Extract Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Refractometric/ oscillometric/ gravimetric method | Standards | Legal regulations | |
| 114 | Food (foodstuffs) E | Mass/ content of ingredients Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Gravimetric method | Standards | Legal regulations | Test procedures | |
| 115 | Agricultural products, food (agri-food products) E | Presence of impurities / impurity content / Seed content / foreign matter content / leaf and stem content / waste content / presence/content of pests / degree of comminution Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Gravimetric, macroscopic, visual method | Standards | Legal regulations | |
| 116 | Food (foodstuffs) E | Rancidity parameters Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Titrimetric method | Standards | |
| 117 | Food (foodstuffs) E | Calculated parameters Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Calculation method | Legal regulations | Standards | Test procedures | |
| 118 | Food (foodstuffs) E | Organic acids and other compounds present in food Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Spectrophotometric method | Test procedures | |
| 119 | Food (foodstuffs) E | Presence of food additives / adulterations Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Thin-layer chromatography (TLC) | Standards | |
| Microbiology Laboratory | |||||
| 120 | Fermented milk beverages, Frozen yoghurt | Number of characteristic microorganisms | Plate method (pour plate) | PN-ISO 7889:2007 | PN-ISO 7889:2007/Ap1:2007 | |
| 121 | Fermented milk beverages, Frozen yoghurt | Number of Lactobacillus delbrueckii subspecies bulgaricus | Plate method (pour plate) | PN-ISO 7889:2007 | PN-ISO 7889:2007/Ap1:2007 | |
| 122 | Fermented milk beverages, Frozen yoghurt | Number of Streptococcus thermophilus | Plate method (pour plate) | PN-ISO 7889:2007 | PN-ISO 7889:2007/Ap1:2007 | |
| 123 | Fermented milk beverages | Number of presumptive Lactobacillus casei | Plate method (pour plate) | PB-27/PM/LP issue 4 of 22.06.2022 | |
| 124 | Milk products, Frozen yoghurt | Number of presumptive Lactobacillus acidophilus | Plate method (spread plate) | PN-ISO 20128:2012 | PN-ISO 20128:2012/Ap1:2013-06 | |
| 125 | Milk products, Frozen yoghurt | Presumptive bifidobacteria count | Plate method (pour plate) | PN-ISO 29981:2012 | |
| 126 | Milk and milk products | Yeast and mould count | Plate method (pour plate) | PN-ISO 6611:2007 | |
| 127 | Food with a water activity higher than 0,95: Milk and milk products, Non-alcoholic beverages (carbonated, still, juices, syrups, etc.), Fruits and vegetables, fruit and vegetable and vegetable-meat preserves | Yeast and mould count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 128 | Food with a water activity lower than or equal to 0,95: Coffee and tea, Fruits and vegetables, fruit and vegetable and vegetable-meat preserves, Herbal raw materials and preparations, spices, Cereals and cereal products | Yeast and mould count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 129 | Fruit, vegetable and vegetable-meat preserves | Tightness of packaging | Vacuum method | PN-90/A-75052/02 cl. 2.2.2., 2.2.3. | |
| 130 | Fruit, vegetable and vegetable-meat preserves | Durability | Thermostatic test method | PN-90/A-75052/03 | |
| 131 | Meat and meat products | Tightness of packaging | Vacuum method | PN-A-82055-4:1997 cl. 2.4.1 | PN-A-82055-4:1997/Az1:2002 | |
| 132 | Meat and meat products | Durability | Thermostatic test method | PN-A-82055-5:1994 | |
| 133 | Canned fish | Tightness of packaging | Vacuum method | PN-92/A-86732 cl. 2.3.10. | |
| 134 | Canned fish | Durability | Thermostatic test method | PN-92/A-86732 cl. 2.3.11. | |
| 135 | Meat and meat products, Cereals and cereal products | Coagulase-positive staphylococci count | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 | |
| 136 | Fruit and vegetables, fruit, vegetable and vegetable-meat products, Meat and meat products, Fish products, Milk and dairy products | Count of spores of anaerobic bacteria reducing sulphates (IV) | Plate method (pour plate) | PN-EN ISO 15213-1:2023-08 excluding cl. 9.6 | PN-EN ISO 15213-1:2023-08/Ap1:2024-02 | |
| 137 | Beer | Presence of yeasts | Plate method (spread plate) | PB-53/PM/LP issue 3 of 22.06.2022 | |
| 138 | UHT milk | Durability | Thermostatic test method | PN-93/A-86034/03 | |
| 139 | Breadcrumbs | Durability | Thermostatic test method | PN-A-74113:1997, Annex B | |
| 140 | Vegan products | Number of characteristic microorganisms | Plate method (pour plate) | PB-60/PM/LP issue 1 of 25.03.2024 | |
| 141 | Vegan products | Number of Lactobacillus delbrueckii subspecies bulgaricus | Plate method (pour plate) | PB-60/PM/LP issue 1 of 25.03.2024 | |
| 142 | Vegan products | Number of Streptococcus thermophilus | Plate method (pour plate) | PB-60/PM/LP issue 1 of 25.03.2024 | |
| 143 | Agricultural products, food (agri-food products) E | Microorganism count Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Plate method (pour plate) | PN-EN ISO 4833-1 | |
| 144 | Food (foodstuffs) E | Mesophilic lactic acid bacteria count Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Plate method (pour plate) | PN-ISO 15214 | |
| 145 | Agricultural products, food (agri-food products) E | Presence of Salmonella spp. microorganisms Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1 | |
| 146 | Agricultural products, food (agri-food products) E | Presence of coagulase-positive staphylococci Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Culture method with rabbit plasma confirmation | PN-EN ISO 6888-3 | |
| 147 | Agricultural products, food (agri-food products) E | Presence of coliform bacteria at 30°C Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Tube culture method | PN-ISO 4831 | |
| 148 | Food (foodstuffs) E | Presence/number (content) of food components, including undesirable ones Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Microscopic method | Standards | Test procedures | |
| Laboratory in Poznań | |||||
| 149 | Olive oil | Median of defects | Scaling method | COI/T.20/Doc. No 15/Rev. 11 June 2024 | |
| 150 | Olive oil | Median of fruitiness | Scaling method | COI/T.20/Doc. No 15/Rev. 11 June 2024 | |
| 151 | Olive oil | Sensory classification | Scaling method | COI/T.20/Doc. No 15/Rev. 11 June 2024 | |
| 152 | Food (foodstuffs) E | Sensory/ organoleptic assessment attributes Regulated area: E - Flexible scope of accreditation. The flexibility of the scope covers the elements indicated in document DA-10 for the flexible scope of testing laboratories
The list of activities performed within the flexible scope of accreditation is made available publicly or on request by the accredited body. |
Method: simple descriptive test | Standards | Legal regulations | Test procedures | |
Reference standards (95)
COI/T.20/DOC.No. 28/ Rev. 4 – 2024
COI/T.20/Doc. No 15/Rev. 11 June 2024
COI/T.20/Doc. No. 11/Rev. 4 – 2021
COI/T.20/Doc.No.19/Rev. 5/2019
COI/T.20/Doc.No.20/Rev. 4 – 2017
COI/T.20/Doc.No.23/Rev.1 2017
COI/T.20/Doc.No.26/Rev. 5/2020
Compendium of international methods of wine and must analysis – OIV, Volume 2, section 3.2.3., OIV-MA-AS323-04B
ICUMSA GS 2/3-10:2011
ICUMSA GS 2/3/9-17:2011
ICUMSA GS2-1 (2022)
IFU 26 (Rev. 2012)
Standards
PB-1/GIJHARS, issue 1 of 16.08.2018
PB-27/PM/LP issue 4 of 22.06.2022
PB-30/PAK/LP issue 1 of 28.06.2013
PB-30/PAK/LP issue 1 of 28.06.2013
PB-34/PAK/LP issue 1 of 11.12.2014
PB-35/PAK/LP issue 1 of 11.12.2014
PB-38/PAI/LP issue 5 of 10.05.2024
PB-45/PAI/LP issue 4 of 21.03.2025, developed on the basis of the manufacturer's test instructions: R-Biopharm AG, Enzytec Liquid ART. No.E8110 and E8120
PB-53/PM/LP issue 3 of 22.06.2022
PB-60/PM/LP issue 1 of 25.03.2024
PB-61/PAK/LP issue 1 of 19.05.2026
PN- A-86950:1995
PN- A-86950:1995/Ap1:2000
PN-68/A-86122
PN-85/A-82056
PN-85/A-82059
PN-90/A-75051 cl. 3.10
PN-90/A-75052/02 cl. 2.2.2., 2.2.3.
PN-90/A-75052/03
PN-90/A-75101/17 cl. 3
PN-90/A-75101/23
PN-90/A-75101/23/Az2:2002
PN-92/A-86522
PN-92/A-86732 cl. 2.3.10.
PN-92/A-86732 cl. 2.3.11.
PN-93/A-86034/03
PN-A-74113:1997, Annex B
PN-A-79036:1997, cl. 3.3.5.
PN-A-79093-10:2000
PN-A-79093-12:2000
PN-A-79093-5:2000 cl. 2.2.
PN-A-79097: 2001 Annex D
PN-A-79529-11:2005, cl. 5.1.
PN-A-79529-12:2005
PN-A-79529-19:2005
PN-A-79529-7:2005. cl. 5.1.
PN-A-79529-8:2005, cl. 5.1.
PN-A-79529-9:2005, cl. 5.1.
PN-A-82055-4:1997 cl. 2.4.1
PN-A-82055-4:1997/Az1:2002
PN-A-82055-5:1994
PN-A-82060:1999
PN-A-88111:1998 Annex A
PN-A-88112:1998 Annex A
PN-EN 1133:1999
PN-EN 1141:2000
PN-EN 12630:2002
PN-EN 12856:2002
PN-EN 16155:2012
PN-EN ISO 10539:2002
PN-EN ISO 15213-1:2023-08 excluding cl. 9.6
PN-EN ISO 15213-1:2023-08/Ap1:2024-02
PN-EN ISO 17678:2019-07
PN-EN ISO 23275-1:2009
PN-EN ISO 23275-2:2010
PN-EN ISO 3093:2010
PN-EN ISO 4833-1
PN-EN ISO 5529:2010
PN-EN ISO 6579-1
PN-EN ISO 6885:2016-04
PN-EN ISO 6888-2:2022-03
PN-EN ISO 6888-3
PN-EN ISO 7971-3:2019-03
PN-ISO 15214
PN-ISO 1841-2:2002
PN-ISO 20128:2012
PN-ISO 20128:2012/Ap1:2013-06
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 29981:2012
PN-ISO 3496:2000
PN-ISO 4831
PN-ISO 6611:2007
PN-ISO 7889:2007
PN-ISO 7889:2007/Ap1:2007
PN-ISO 8128-1:1997
PN-R-74110: 1998, cl. 3
Test procedures
Legal regulations
Legal regulations
Report EUR 22666 EN:2007
Commission Regulation (EC) No 2091/2002 of 26.11.2002, Annex, Method IX