🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterFood & beveragesEnvironmentMicrobiologyPetrochemistry & fuels
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 528 (Jasło, Poland). Its accreditation scope covers 59 test methods in the following areas: Water & wastewater, Food & beverages, Environment, Microbiology. Test objects include: Water, Water intended for human consumption, Coffee and tea, Food concentrates, Meat and meat products, Milk and…, Workplace environment - air, Water, Water intended for human consumption, Swimming pool water. Most frequently used techniques: Plate method (pour plate), Spectrophotometric method, Titrimetric method.
At a glance
- Accreditation number: PCA AB 528
- Methods in scope: 59
- Types of test objects: 21
- Techniques used: 19
- City: Jasło, Poland
- Accreditation number
- AB 528
- Accreditation body
- PCA
- Address
- W JAŚLE, ul. Koralewskiego 13, 38-200 Jasło
- City
- Jasło, Poland
What this laboratory tests (21)
- Water, Water intended for human consumption — 14 methods
- Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products — 8 methods
- Workplace environment - air — 6 methods
- Water, Water intended for human consumption, Swimming pool water — 4 methods
- Fermented wine beverages — 3 methods
- Environmental samples from food production and food trade areas - imprint - swab — 2 methods
- Faeces, Rectal swab — 2 methods
- Food concentrates, Sweets and confectionery, Herbal raw materials and preparations, spices, Cereals and cereal products, Fruit and vegetable preserves, Dried fruit and vegetables — 2 methods
- Workplace environment - hot microclimate — 2 methods
- Workplace environment - indoor electric lighting — 2 methods
- Workplace environment - noise — 2 methods
- Workplace environment – hand-arm vibration — 2 methods
- Workplace environment – whole-body vibration — 2 methods
- Biological indicators for monitoring sterilisation effectiveness, Sporal A — 1 method
- Biological indicators for monitoring sterilisation effectiveness, Sporal S — 1 method
- and 6 more
Analytical techniques used (19)
- Plate method (pour plate) — 6 methods
- Spectrophotometric method — 6 methods
- Titrimetric method — 6 methods
- Direct measurement method — 5 methods
- Gravimetric method — 5 methods
- Membrane filtration method — 5 methods
- Plate method (spread plate) — 4 methods
- Culture method — 2 methods
- Culture method supplemented with biochemical and serological tests — 2 methods
- Culture-biochemical-serological method — 2 methods
- Conductometric method — 1 method
- Contact plate method — 1 method
- Culture method supplemented with biochemical tests — 1 method
- Culture method with biochemical confirmation — 1 method
- Electrochemical method — 1 method
- and 4 more
Laboratory sections (5)
- LABORATORY DIVISION; Municipal Hygiene Laboratory — 19 methods
- LABORATORY DIVISION; Occupational Hygiene Laboratory — 16 methods
- LABORATORY DEPARTMENT; Food Hygiene and Nutrition Laboratory - Microbiological tests — 13 methods
- LABORATORY DEPARTMENT; Food Hygiene and Nutrition Laboratory – Physico-chemical tests — 7 methods
- LABORATORY DEPARTMENT; Diagnostic Microbiology Laboratory — 4 methods
Laboratory locations
- POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA (main site) — ul. Koralewskiego 13, 38-200 Jasło
- LABORATORY DEPARTMENT — ul. Koralewskiego 13, 38-200 Jasło
- Municipal Hygiene Laboratory — ul. Koralewskiego 13, 38-200 Jasło
- Occupational Hygiene Laboratory — ul. Koralewskiego 13, 38-200 Jasło
- Food and Nutrition Hygiene Laboratory - Microbiological testing — ul. Koralewskiego 13, 38-200 Jasło
- Food and Nutrition Hygiene Laboratory – Physicochemical testing — ul. Koralewskiego 13, 38-200 Jasło
- Diagnostic Microbiology Laboratory — ul. Koralewskiego 13, 38-200 Jasło
Certificate information
- Issue date
- 16.07.2026
- Issue no.
- 26
Accreditation scope — test methods (59)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| LABORATORY DIVISION; Municipal Hygiene Laboratory | |||||
| 1 | Water, Water intended for human consumption | Nitrate concentration Range (1,80 – 88,80) mg/l |
Spectrophotometric method | PN-82/C-04576/08 | |
| 2 | Water, Water intended for human consumption | Ammonium ion concentration Range (0,13 – 1,03) mg/l |
Spectrophotometric method | PN-C-04576-4:1994 | |
| 3 | Water, Water intended for human consumption | Iron concentration Range (0,020 – 1,0) mg/l |
Spectrometric method | PN-ISO 6332:2001 + Ap1:2016-06 | |
| 4 | Water, Water intended for human consumption | pH Range (4,0 – 10,0) |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 5 | Water, Water intended for human consumption | Electrical conductivity Range (10 – 5000) µS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 6 | Water, Water intended for human consumption | Nitrite concentration Range (0,020 – 0,60) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 7 | Water, Water intended for human consumption | Aluminium concentration Range (0,040 – 0,40) mg/l |
Spectrophotometric method | PN-92/C-04605/02 | |
| 8 | Water, Water intended for human consumption | Manganese concentration Range (0,015 – 1,0) mg/l |
Spectrophotometric method | PN-92/C-04590/03 | |
| 9 | Water, Water intended for human consumption | Chloride concentration Range (5,0 – 150) mg/l |
Titrimetric method | PN-ISO 9297:1994 | |
| 10 | Water, Water intended for human consumption | Turbidity Range (0,10 – 40) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 11 | Water, Water intended for human consumption | Colour Range (2 – 40) mg/l (Pt) |
Spectrophotometric method | PN-EN ISO 7887:2012 + Ap1:2015-06, Method C | |
| 12 | Water, Water intended for human consumption | Total content of calcium and magnesium (total hardness) Range (10 – 400) mg/l (CaCO3) |
Titrimetric method | PN-ISO 6059:1999 | |
| 13 | Water, Water intended for human consumption | Enterococci (faecal streptococci) count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 14 | Water, Water intended for human consumption | Clostridium perfringens count (including spores) | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 15 | Water, Water intended for human consumption, Swimming pool water | Total count of microorganisms at 36ºC after 48h and 24h | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 16 | Water, Water intended for human consumption, Swimming pool water | Total count of microorganisms at 22ºC after 72h | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 17 | Water, Water intended for human consumption, Swimming pool water | Coliform bacteria count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 18 | Water, Water intended for human consumption, Swimming pool water | Escherichia coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 19 | Water intended for human consumption, Swimming pool water | Pseudomonas aeruginosa bacteria count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| LABORATORY DIVISION; Occupational Hygiene Laboratory | |||||
| 20 | Workplace environment - noise | A-weighted equivalent sound level, A-weighted maximum sound level Range (30 – 135) dB C-weighted peak sound pressure level (35 – 138) dB |
Direct measurement method | PN-N-01307:1994 | PN-EN ISO 9612: 2011 excluding the method covering strategies 2 and 3 – cl. 10 and 11 | |
| 21 | Workplace environment - noise | Noise exposure level referred to: an 8-hour daily working time average weekly working time ( calculated ) |
PN-N-01307:1994 | PN-EN ISO 9612: 2011 excluding the method covering strategies 2 and 3 – cl. 10 and 11 | ||
| 22 | Workplace environment - air | Air sampling for the assessment of occupational exposure to: dust agents inhalable fraction respirable fraction organic substances, including inhalable fraction inorganic substances respirable fraction metals and their compounds, including inhalable fraction respirable fraction |
Personal dosimetry method | PN-Z-04008-7:2002+Az1:2004 | |
| 23 | Workplace environment - air | Exposure index (calculated) | PN-Z-04008-7:2002+Az1:2004 | ||
| 24 | Workplace environment - air | Concentration of harmful dust agents – inhalable fraction: portland cement titanium dioxide natural graphite synthetic graphite amorphous and synthetic silica wood dusts flour dusts dusts not classified according to toxicity organic dusts of animal and plant origin, excluding wood and flour dusts carbon black calcium sulfate (VI) (gypsum) talc coal (hard, brown) calcium magnesium carbonate (dolomite) Range (0,1 – 17,4) mg/m3 |
Gravimetric method | PN-Z-04507:2022-05+Ap1:2022-08 | |
| 25 | Workplace environment - air | Concentration of harmful dust agents – respirable fraction: portland cement natural graphite amorphous and synthetic silica organic dusts of animal and plant origin, excluding wood and flour dusts talc coal (hard, brown) Range (0,1 – 29,2) mg/m3 |
Gravimetric method | PN-Z-04508:2022-05+Ap1:2022-08 | |
| 26 | Workplace environment - air | Gas concentrations CO (2,32 – 291,2) mg/m3 CO (2 – 250) ppm NO (0,25 – 26,4) mg/m3 NO (0,2 – 20) ppm NO2 (0,38 – 21,01) mg/m3 NO2 (0,2 –10) ppm |
Electrochemical method | PB/HP/01, issue VIII of 20.05.2025 | |
| 27 | Workplace environment - air | Exposure indices (calculated) | PB/HP/01, issue VIII of 20.05.2025 | ||
| 28 | Workplace environment - indoor electric lighting | Illuminance Range (5 – 5000) lx |
Direct measurement method | PN-83/E-04040.03 | |
| 29 | Workplace environment - indoor electric lighting | Illuminance uniformity (calculated) | PN-83/E-04040.03 | ||
| 30 | Workplace environment - hot microclimate | Air temperature Range (10,0 – 40,0) ºC Natural wet bulb temperature (10,0 – 40,0) ºC Black globe temperature (20,0 – 60,0) ºC |
Direct measurement method | PN-EN ISO 7243:2018-01 | |
| 31 | Workplace environment - hot microclimate | WBGT, WBGTeff index (calculated) | PN-EN ISO 7243:2018-01 | ||
| 32 | Workplace environment – hand-arm vibration | Frequency-weighted r.m.s. vibration acceleration Range (0,02 – 126) m/s2 |
Direct measurement method | PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11 | |
| 33 | Workplace environment – hand-arm vibration | Daily exposure , expressed as the 8-hour energy-equivalent vector sum of the frequency-weighted RMS vibration accelerations determined for the three directional components (ahwx, ahwy, ahwz,), Exposure lasting 30 minutes and less, expressed as the vector sum of the frequency-weighted RMS vibration accelerations determined for the three directional components (ahwx, ahwy, ahwz,) ( calculated ) | PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11 | ||
| 34 | Workplace environment – whole-body vibration | Frequency-weighted r.m.s. vibration acceleration Range (0,02 – 36) m/s2 |
Direct measurement method | PN-EN 14253 + A1:2011 | |
| 35 | Workplace environment – whole-body vibration | Daily exposure, expressed as the 8-hour energy-equivalent frequency-weighted RMS vibration acceleration dominant among the vibration accelerations determined for the three directional components taking into account the appropriate coefficients (1.4awx, 1.4awy, awz,), Exposure lasting 30 minutes and less expressed as the frequency-weighted RMS vibration acceleration dominant among the vibration accelerations determined for the three directional components taking into account the appropriate coefficients (1.4awx, 1.4awy, awz,) ( calculated ) | PN-EN 14253 + A1:2011 | ||
| LABORATORY DEPARTMENT; Food Hygiene and Nutrition Laboratory - Microbiological tests | |||||
| 36 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 37 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013 + A1:2022-06 | |
| 38 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Presence of Salmonella spp in up to 25 g, 25 ml | Culture method with biochemical confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 39 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Presence of Listeria monocytogenes up to 25 g, 25 ml | Culture method supplemented with biochemical tests | PN-EN ISO 11290-1:2017-07 | |
| 40 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 41 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005 +A1:2020-09 excluding cl. 9.5 | |
| 42 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Count of β-glucuronidase-positive Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 43 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery products, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products | Number of coagulase-positive staphylococci Staphylococcus aureus and other species. | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 44 | Eggs and egg products | Presence of Salmonella spp in up to 25 g, 25 ml | Culture method supplemented with biochemical and serological tests | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 45 | Food concentrates, Sweets and confectionery, Herbal raw materials and preparations, spices, Cereals and cereal products, Fruit and vegetable preserves, Dried fruit and vegetables | Yeast count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 46 | Food concentrates, Sweets and confectionery, Herbal raw materials and preparations, spices, Cereals and cereal products, Fruit and vegetable preserves, Dried fruit and vegetables | Mould count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 47 | Environmental samples from food production and food trade areas - imprint - swab | Total viable count Range From 1 CFU/25 cm2 |
Contact plate method | PB/HŻ-M/01, issue I of 19.03.2010 | |
| 48 | Environmental samples from food production and food trade areas - imprint - swab | Presence of Salmonella spp up to 25 ml | Culture method supplemented with biochemical and serological tests | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| LABORATORY DEPARTMENT; Food Hygiene and Nutrition Laboratory – Physico-chemical tests | |||||
| 49 | Meat and meat products | Phosphorus content Range (0,04 – 1,0) % (P2O5) Range (0,4 – 10) g/kg (P2O5) |
Gravimetric method | PN-A-82060:1999 | |
| 50 | Fruit and vegetable preserves | Sulfur dioxide content Range (10 – 2000) mg/kg |
Titrimetric method | PN-90/A-75101/23+Az2:2002 | |
| 51 | Fermented wine beverages | Total acidity Range (2,0 – 20,0) g/l |
Titrimetric method | Regulation of the Minister of Agriculture and Rural Development (MRiRW) of 25 June 2022 (Journal of Laws 2022 item 1469) Annex 6 | |
| 52 | Fermented wine beverages | Reducing sugars after inversion Range (1,0 – 100) g/l |
Titrimetric method | Regulation of the Minister of Agriculture and Rural Development (MRiRW) of 25 June 2022 (Journal of Laws 2022 item 1469) Annex 4, part I | |
| 53 | Fermented wine beverages | Ethyl alcohol content Range (5,0 – 24,9) % v/v |
Gravimetric method | PN-90/A-79120/04 | |
| 54 | Confectionery products | Reducing sugar content Range (2,0 – 30) % |
Titrimetric method | PN-61/A-88023, cl. 2.1 | |
| 55 | Long-life confectionery products | Determination of dry matter content Range (63,0 – 98,0) % |
Gravimetric method | PN-84/A-88027, cl. 2.3 | |
| LABORATORY DEPARTMENT; Diagnostic Microbiology Laboratory | |||||
| 56 | Biological indicators for monitoring sterilisation effectiveness, Sporal A | Presence of the indicator microorganism Geobacillus stearothermophilus | Culture method | PB/MD/01 issue II of 15.04.2010 | |
| 57 | Biological indicators for monitoring sterilisation effectiveness, Sporal S | Presence of the indicator microorganism Bacillus subtilis | Culture method | PB/MD/01 issue II of 15.04.2010 | |
| 58 | Faeces, Rectal swab | Presence of Salmonella and Shigella rods in clinical material from healthy persons. | Culture-biochemical-serological method | PB/MD/02 issue II of 15.04.2010, developed on the basis of PZH:1982 guidelines | |
| 59 | Faeces, Rectal swab | Presence of Salmonella and Shigella rods in clinical material from patients, convalescents, carriers and contacts. | Culture-biochemical-serological method | PB/MD/03 issue II of 15.04.2010, developed on the basis of PZH:1982 guidelines | |
Reference standards (49)
PB/HP/01, issue VIII of 20.05.2025
PB/HŻ-M/01, issue I of 19.03.2010
PB/MD/01 issue II of 15.04.2010
PB/MD/02 issue II of 15.04.2010, developed on the basis of PZH:1982 guidelines
PB/MD/03 issue II of 15.04.2010, developed on the basis of PZH:1982 guidelines
PN-61/A-88023, cl. 2.1
PN-82/C-04576/08
PN-83/E-04040.03
PN-84/A-88027, cl. 2.3
PN-90/A-75101/23+Az2:2002
PN-90/A-79120/04
PN-92/C-04590/03
PN-92/C-04605/02
PN-A-82060:1999
PN-C-04576-4:1994
PN-EN 14253 + A1:2011
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN ISO 10523:2012
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013 + A1:2022-06
PN-EN ISO 5349-1:2004
PN-EN ISO 5349-2:2004
PN-EN ISO 5349-2:2004/A1:2015-11
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7243:2018-01
PN-EN ISO 7887:2012 + Ap1:2015-06, Method C
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005 +A1:2020-09 excluding cl. 9.5
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9612: 2011 excluding the method covering strategies 2 and 3 – cl. 10 and 11
PN-ISO 16649-2:2004
PN-ISO 21527-2:2009
PN-ISO 6059:1999
PN-ISO 6332:2001 + Ap1:2016-06
PN-ISO 9297:1994
PN-N-01307:1994
PN-Z-04008-7:2002+Az1:2004
PN-Z-04507:2022-05+Ap1:2022-08
PN-Z-04508:2022-05+Ap1:2022-08
Regulation of the Minister of Agriculture and Rural Development (MRiRW) of 25 June 2022 (Journal of Laws 2022 item 1469) Annex 4, part I
Regulation of the Minister of Agriculture and Rural Development (MRiRW) of 25 June 2022 (Journal of Laws 2022 item 1469) Annex 6