🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterMicrobiologyFood & beveragesPharma & cosmetics
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 578 (Kalisz, Poland). Its accreditation scope covers 63 test methods in the following areas: Water & wastewater, Microbiology, Food & beverages, Pharma & cosmetics. Test objects include: Water intended for human consumption, Coffee and tea, Food concentrates, Meat and meat products, Milk and…, Water, Water, Water intended for human consumption. Most frequently used techniques: Membrane filtration method, Plate method (pour plate), Plate method (spread plate).
At a glance
- Accreditation number: PCA AB 578
- Methods in scope: 63
- Types of test objects: 14
- Techniques used: 18
- City: Kalisz, Poland
- Accreditation number
- AB 578
- Accreditation body
- PCA
- Address
- W KALISZU, ul. Kościuszki 6, 62-800 Kalisz
- City
- Kalisz, Poland
What this laboratory tests (14)
- Water intended for human consumption — 13 methods
- Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements — 12 methods
- Water — 9 methods
- Water, Water intended for human consumption — 9 methods
- Swimming pool water — 5 methods
- Water (including swimming pool water) — 3 methods
- Biological indicators for monitoring the effectiveness of the sterilisation process. Sporal A, Sporal S — 2 methods
- Faeces, Rectal swab — 2 methods
- Poultry meat - fresh — 2 methods
- Water (bathing waters) — 2 methods
- Food with water activity higher than 0,95 — 1 method
- Food with water activity lower than or equal to 0,95 — 1 method
- Infant formulae and follow-on formulae — 1 method
- Water intended for human consumption, including domestic hot water — 1 method
Analytical techniques used (18)
- Membrane filtration method — 12 methods
- Plate method (pour plate) — 8 methods
- Plate method (spread plate) — 5 methods
- Spectrophotometric method — 5 methods
- Culture method with biochemical confirmation — 4 methods
- Culture method with biochemical and serological confirmation — 3 methods
- Titrimetric method — 3 methods
- Culture method supplemented with biochemical and serological tests — 2 methods
- Culture method. — 2 methods
- Full paired method, non-forced choice — 2 methods
- High-performance liquid chromatography with tandem mass spectrometry detection (HPLC-MS-MS) — 2 methods
- Simplified paired method, non-forced choice — 2 methods
- Conductometric method — 1 method
- High-performance liquid chromatography with fluorescence detection (HPLC-FLD) — 1 method
- MPN method — 1 method
- and 3 more
Laboratory sections (3)
- Laboratory Department; Water Testing Section — 42 methods
- Laboratory Department; Food Testing Section — 17 methods
- Laboratory Department; Microbiology and Parasitology Section — 4 methods
Laboratory locations
- POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA (main site) — ul. Kościuszki 6, 62-800 Kalisz
- Laboratory Department — ul. Kościuszki 6, 62-800 Kalisz
- Food Testing Section — ul. Kościuszki 6, 62-800 Kalisz
- Water Testing Section — ul. Kościuszki 6, 62-800 Kalisz
- Microbiology and Parasitology Section — ul. Kościuszki 6, 62-800 Kalisz
Certificate information
- Issue date
- 18.03.2026
- Issue no.
- 22
Accreditation scope — test methods (63)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Laboratory Department; Food Testing Section | |||||
| 1 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Presence of coliform bacteria | Culture method with biochemical confirmation | PN-ISO 4831:2007 | |
| 2 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Presence of Escherichia coli | Culture method with biochemical confirmation | PN-ISO 7251:2006 | |
| 3 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 4 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Coliform bacteria count | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 5 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Microorganism count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 + Ap1:2016-11+A1:2022-06 | |
| 6 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Count of β-glucuronidase-positive Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 7 | Food with water activity higher than 0,95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 8 | Food with water activity lower than or equal to 0,95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 9 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 10 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 11 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Enterobacteriaceae count | Plate method (pour plate) | PN-ISO 21528-2:2017-08 | |
| 12 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005 +A1:2020-09 | |
| 13 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Coagulase-positive staphylococci count | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 14 | Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Poultry and poultry products, eggs, Non-alcoholic beverages (still, carbonated, juices, syrups, etc.), Fruit, vegetables, vegetable – fruit and vegetable – meat preserves, Fish and fish products and seafood, Confectionery products and sweets, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Food supplements | Coagulase-positive staphylococci count | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 +A1:2024-02 | |
| 15 | Poultry meat - fresh | Presence of Salmonella Enteritidis | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 + White–Kauffmann–Le Minor scheme | |
| 16 | Poultry meat - fresh | Presence of Salmonella Typhimurium | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 + White–Kauffmann–Le Minor scheme | |
| 17 | Infant formulae and follow-on formulae | Presence of Enterobacteriaceae | Culture method with biochemical confirmation | PN-EN ISO 21528-1:2017-08 | |
| Laboratory Department; Water Testing Section | |||||
| 18 | Water intended for human consumption | Sampling for chemical and physical testing | PN-ISO 5667-5:2017-10 | ||
| 19 | Water intended for human consumption | Temperature of the collected water sample Range (10 – 55)°C |
PN-77/C04584 | ||
| 20 | Water intended for human consumption | Odour threshold number (TON) Range 1-8 |
Full paired method, non-forced choice | PN-EN 1622:2006 | |
| 21 | Water intended for human consumption | Odour threshold number (TON) Range ≤1 |
Simplified paired method, non-forced choice | PN-EN 1622:2006 | |
| 22 | Water intended for human consumption | Taste threshold number (TFN) Range 1-8 |
Full paired method, non-forced choice | PN-EN 1622:2006 | |
| 23 | Water intended for human consumption | Taste threshold number (TFN) Range ≤1 |
Simplified paired method, non-forced choice | PN-EN 1622:2006 | |
| 24 | Water intended for human consumption | Polycyclic aromatic hydrocarbons PAH concentration benzo(a)pyrene (0,0025-0,050) µg/l benzo(b)fluoranthene (0,0025-0,050) µg/l benzo(k)fluoranthene (0,0025-0,050) µg/l benzo(ghi)perylene (0,0025-0,050) µg/l indeno(1,2,3-c,d)pyrene (0,0025-0,050) µg/l |
High-performance liquid chromatography with fluorescence detection (HPLC-FLD) | PN-EN ISO 17993:2005 | HKL/PB-01 issue 1 of 29.02.2024 | |
| 25 | Water intended for human consumption | Sum of PAH concentrations (calculated) | PN-EN ISO 17993:2005 | HKL/PB-01 issue 1 of 29.02.2024 | ||
| 26 | Water intended for human consumption | Concentration of per- and polyfluoroalkyl substances (PFAS) Perfluorobutanoic acid (PFBA) (0,0008-0,04) μg/l Perfluoropentanoic acid (PFPA) (0,0008-0,04) μg/l Perfluorohexanoic acid (PFHxA) (0,0008-0,04) μg/l Perfluoroheptanoic acid (PFHpA) (0,0008-0,04) μg/l Perfluorooctanoic acid (PFOA) (0,0008-0,04) μg/l Perfluorononanoic acid (PFNA) (0,0008-0,04) μg/l Perfluorodecanoic acid (PFDA) (0,0008-0,04) μg/l Perfluoroundecanoic acid (PFUnDA) (0,0008-0,04) μg/l Perfluorododecanoic acid (PFDoDA) (0,0008-0,04) μg/l Perfluorotridecanoic acid (PFTrDA) (0,0008-0,04) μg/l Perfluorobutanesulfonic acid (PFBS) (0,0008-0,04) μg/l Perfluoropentanesulfonic acid (PFPS) (0,0008-0,04) μg/l Perfluorohexanesulfonic acid (PFHxS) (0,0008-0,04) μg/l Perfluoroheptanesulfonic acid (PFHpS) (0,0008-0,04) μg/l Perfluorooctanesulfonic acid (PFOS) (0,0008-0,04) μg/l Perfluorononanesulfonic acid (PFNS) (0,0008-0,04) μg/l Perfluorodecanesulfonic acid (PFDS) (0,0008-0,04) μg/l Perfluoroundecanesulfonic acid (PFUnDS) (0,0008-0,04) μg/l Perfluorododecanesulfonic acid (PFDoDS) (0,0008-0,04) μg/l Perfluorotridecanesulfonic acid (PFTrDS) (0,0008-0,04) μg/l |
High-performance liquid chromatography with tandem mass spectrometry detection (HPLC-MS-MS) | PN-EN 17892:2024 -11 | HKL/PB-03 issue 1 of 12.05.2025 | |
| 27 | Water intended for human consumption | Sum of PFAS concentrations (calculated) | PN-EN 17892:2024 -11 | HKL/PB-03 issue 1 of 12.05.2025 | ||
| 28 | Water intended for human consumption | Haloacetic acid (HAA) concentration Monochloroacetic acid (MCAA) (3-100) μg/l Dichloroacetic acid (DCAA) (3-100) μg/l Trichloroacetic acid (TCAA) (3-100) μg/l Monobromoacetic acid (MBAA) (3-100) μg/l Dibromoacetic acid (DBAA) (3-100) μg/l |
High-performance liquid chromatography with tandem mass spectrometry detection (HPLC-MS-MS) | HKL/PB-02 issue 1 of 28.04.2025 | |
| 29 | Water intended for human consumption | Sum of haloacetic acid concentrations (calculated) | HKL/PB-02 issue 1 of 28.04.2025 | ||
| 30 | Water | Electrical conductivity Range (84 – 2500) µS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 31 | Water | pH Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 32 | Water | Ammonium ion concentration Range (0,04 – 0,60) mg/l |
Spectrophotometric method | PN-ISO 7150-1:2002 | |
| 33 | Water | Nitrite concentration Range (0,04 – 0,60) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 34 | Water | Total iron concentration Range (40 –1000) µg/l |
Spectrophotometric method | PN-ISO 6332:2001 + Ap1:2016-06 | |
| 35 | Water | Manganese concentration Range (10 –300) µg/l |
Spectrophotometric method | PN-92/C-04590/03 | |
| 36 | Water | Chloride concentration Range (5 – 400) mg/l |
Titrimetric method | PN-ISO 9297:1994 | |
| 37 | Water | Total content of calcium and magnesium (total hardness) Range (5 – 650) mg/l CaCO3 |
Titrimetric method | PN-ISO 6059:1999 | |
| 38 | Water | Colour Range (2,5 – 70) mg/l Pt |
Visual method | PN EN ISO 7887:2012 +Ap1:2015-06 Method D | |
| 39 | Water (including swimming pool water) | Nitrate concentration Range (0,20 – 60) mg/l |
Spectrophotometric method | PN-82/C-04576.08 | |
| 40 | Water (including swimming pool water) | Turbidity Range (0,10 – 10) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 41 | Water (including swimming pool water) | Permanganate index Range (0,50 – 10,0) mg/l O2 |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 42 | Water, Water intended for human consumption | Sampling for microbiological testing | PN-EN ISO 19458:2007 excluding cl. 4.4.3, 4.4.4, 4.4.5 and 4.4.6. | ||
| 43 | Water, Water intended for human consumption | Temperature of the collected water sample Range (10 – 55)°C |
PN-77/C04584 | ||
| 44 | Water, Water intended for human consumption | Total number of microorganisms at 22ºC | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 45 | Water, Water intended for human consumption | Total number of microorganisms at 36ºC | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 46 | Water, Water intended for human consumption | Presence and count of intestinal enterococci | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 47 | Water, Water intended for human consumption | Presence and count of Escherichia coli bacteria | Membrane filtration method | PN-EN ISO 9308-1:2014-12+ A1:2017-04 | |
| 48 | Water, Water intended for human consumption | Presence and count of coliform bacteria | Membrane filtration method | PN-EN ISO 9308-1:2014-12+ A1:2017-04 | |
| 49 | Water, Water intended for human consumption | Presence and count of Pseudomonas aeruginosa | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 50 | Water, Water intended for human consumption | Count of spores of sulphite-reducing anaerobes (clostridia) | Membrane filtration method | PN-EN 26461-2:2001 | |
| 51 | Water intended for human consumption | Clostridium perfringens count (including spores) | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 52 | Water intended for human consumption, including domestic hot water | Count of bacteria of the genus Legionella sp. Matrix A, procedure 5 medium A (BCYE), procedure 7 medium C (GVPC) |
Membrane filtration method | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| 53 | Water (bathing waters) | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 54 | Water (bathing waters) | Most probable number of Escherichia coli | MPN method | PN-EN ISO 9308-3:2002 excluding Annex NC | |
| 55 | Swimming pool water | Presence and count of Pseudomonas aeruginosa | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 56 | Swimming pool water | Presence and count of Escherichia coli bacteria | Membrane filtration method | PN-EN ISO 9308-1:2014-12+ A1:2017-04 | |
| 57 | Swimming pool water | Presence and number of coagulase-positive staphylococci | Membrane filtration method | PZH methodology ZHK:2007 | |
| 58 | Swimming pool water | Count of bacteria of the genus Legionella Matrix A, procedure 5 medium A (BCYE), procedure 7 medium C (GVPC) |
Membrane filtration method | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| 59 | Swimming pool water | Total number of microorganisms at 36ºC | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| Laboratory Department; Microbiology and Parasitology Section | |||||
| 60 | Faeces, Rectal swab | Presence of enteric rods of the genera Salmonella and Shigella | Culture method supplemented with biochemical and serological tests | EPL/PB-01 issue 4 of 02.09.2020 | based on PZH methodology | |
| 61 | Faeces, Rectal swab | Presence of rods of the family Enterobacteriaceae (Salmonella spp., Shigella spp.) and Yersiniaceae (Yersinia spp.) | Culture method supplemented with biochemical and serological tests | EPL/PB-02 issue 4 of 02.09.2020 | based on PZH methodology | |
| 62 | Biological indicators for monitoring the effectiveness of the sterilisation process. Sporal A, Sporal S | Presence of the indicator microorganism Geobacillus stearothermophilus – sporal A | Culture method. | EPL/PB-03 issue 1 of 08.03.2024 based on the manufacturer's instructions. | |
| 63 | Biological indicators for monitoring the effectiveness of the sterilisation process. Sporal A, Sporal S | Presence of the indicator microorganism Bacillus subtilis – sporal S | Culture method. | EPL/PB-03 issue 1 of 08.03.2024 based on the manufacturer's instructions. | |
Reference standards (50)
EPL/PB-01 issue 4 of 02.09.2020
EPL/PB-02 issue 4 of 02.09.2020
EPL/PB-03 issue 1 of 08.03.2024 based on the manufacturer's instructions.
HKL/PB-01 issue 1 of 29.02.2024
HKL/PB-02 issue 1 of 28.04.2025
HKL/PB-03 issue 1 of 12.05.2025
PZH methodology ZHK:2007
PN EN ISO 7887:2012 +Ap1:2015-06 Method D
PN-77/C04584
PN-82/C-04576.08
PN-92/C-04590/03
PN-EN 1622:2006
PN-EN 17892:2024 -11
PN-EN 26461-2:2001
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 11731:2017-08 + Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 17993:2005
PN-EN ISO 19458:2007 excluding cl. 4.4.3, 4.4.4, 4.4.5 and 4.4.6.
PN-EN ISO 21528-1:2017-08
PN-EN ISO 4833-1:2013-12 + Ap1:2016-11+A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6579-1:2017-04 +A1:2020-09 + White–Kauffmann–Le Minor scheme
PN-EN ISO 6888-1:2022-03 +A1:2024-02
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005 +A1:2020-09
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12+ A1:2017-04
PN-EN ISO 9308-3:2002 excluding Annex NC
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 21528-2:2017-08
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 5667-5:2017-10
PN-ISO 6059:1999
PN-ISO 6332:2001 + Ap1:2016-06
PN-ISO 7150-1:2002
PN-ISO 7251:2006
PN-ISO 9297:1994
based on PZH methodology