Scope of Accreditation

Scope of Accreditation updated as of August 2017

Laboratory: National Food Testing Laboratory, BAFRA, Yusipang

Discipline: Chemical

Sl no Product/Material of Test Specific Test Performed Test Method against which tests are performed Range of testing/ Limit of detection
1 Processed fruits and vegetable Products: Jam, Sauces, Pickles, fruit juices, Canned fruits & vegetables, Marmalades Total Soluble Solids IS 12711

FSSAI: 2016

1 to 80 %
Acidity IS 12711

AOAC: 923.03

0.1 to 10 %
2 Cereals and cereal Products: Biscuits, Maize Grits, Rice, Bread Moisture IS 12711

FSSAI: 2016

0.1 to 50 %
Ash IS 12711

FSSAI: 2016

0.1 to 10.0 %
Acid Insoluble Ash IS 12711

 

0.01 to 2.0 %
Fat Content IS 12751 0.5 to 40 %
Acidity of Extracted Fat IS 12711, FSSAI:2016

 

0.1 to 5.0 %
Protein AOAC 950.36; 920.87 0.5 to 60 %
3 Tea Dry matter Content IS: 13853

AOAC; 925.19

10-99  %
Total ash IS: 13854

AOAC; 920.100

0.5- 15 %
Water soluble ash IS : 13855 1 – 10 %
Acid insoluble Ash IS : 13857 0.05 -5 %
4 Beverages (Non Alcoholic) pH AOAC 973.41

IS: 3025 (P 11)

1.0 to 14.0
Total Soluble Solids AOAC 932.12

FSSAI: 2016

ISO: 2173

IS: 13815

1 to 80 %
Acidity AOAC 942.15 0.1 to 10.0 %
5 Milk and Dairy products Acidity of milk              (as Lactic acid) AOAC 947.05 0.05 – 0.2%
Ash of milk powder AOAC 930.30 0.1 – 10%
6 Honey Acidity FSSAI:2012 0.1 – 0.5%
Moisture content AOAC 969.38

AOAC 920.180

FSSAI:2012

13 – 25%
7 Oils and Fats Refractive index of oil AOAC 921.08

FSSAI:2016

1.4481 – 1.4710
Peroxide value AOAC 965.33 1 – 15 meq peroxide / kg oil or fat
Acid Value AOAC 940.28

FSSAI:2016

0.1 – 6
8 Alcoholic Beverages Whiskey, Beer and wine Ethyl alcohol content % by volume AOAC 19th edn Official method 942.06 1% to 99%
9 Water: Drinking water, Raw water pH AOAC 973.41

IS: 3025 (P 11)

1.00-14.00
Total Dissolved Solids IS 3025 ( P 16)

APHA: 2005; 22ndedn; 2540;2.57

5 to 2000 mg/l
Alkalinity IS; 3025 (P 23)

AOAC 973.43

5 to 1000mg/ l
Total hardness AOAC 973.52

IS: 14:2000Appendix-N;

IS: 3025 (P 21)

APHA  22nd edn; 2340; 2.57

5.0 to 1000 mg/l
10 Heavy Metals in Water by AAS Lead AOAC 972.25

IS : 3025 (P47)

0.5 mg/l to 20 mg/l
Cadmium AOAC 973.34

IS: 3025 (P41)

0.5 mg/l to 20 mg/l
Zinc AOAC 969.32

IS : 3025(P 49)

0.5 mg/l to25 mg/l

 

Discipline: Biological

Sl no Product/Material of Test Specific Test Performed Test Method against which tests are performed Range of testing/ Limit of detection
1 Beverages, Products of Fruit and Vegetables

 

Total Plate Count IS5402

FAO manual of food Quality control, 14/4, Chapter-2

≥ 1 cfu/ml≥ 10 cfu/ gm
Yeast & Mould Count IS 5403

FAO manual of food Quality control, 14/4, Chapter-19

≥ 1cfu/ ml≥ 10 cfu/ gm
Coli form IS 5401 (part-1)

FAO manual of food Quality control, 14/4, Chapter-3

< 0.3 – >110 MPN/ ml<3 – >1100MPN/gm
E coli IS 5887 (Part-1)

FAO manual of food Quality control, 14/4, Chapter-3

Presence/Absence
Bacillus cereus IS 5887 (Part-6) Presence/Absence
2 Bakery &  Cereal products Total Plate Count IS5402

FAO manual of food Quality control, 14/4, Chapter-2

≥ 10 cfu/ gm
Yeast & Mould Count IS 5403

FAO manual of food Quality control, 14/4, Chapter-19

≥ 10 cfu/ gm
Coli form IS 5401 (part-1)

FAO manual of food Quality control, 14/4, Chapter-3

<3 – >1100MPN/gm
E coli IS 5887 (Part-1)

FAO manual of food Quality control, 14/4, Chapter-3

Presence/Absence
Salmonella IS 5887 (Part-3) Presence/Absence
Staphylococcus aureus IS 5887 (Part-2) Presence/Absence
Bacillus cereus IS 5887 (Part-6) Presence/Absence
3 Milk and Dairy Products Total Plate Count IS5402

FAO manual of food Quality control, 14/4, Chapter-2

≥ 1cfu/ ml≥ 10 cfu/ gm
Yeast & Mould Count IS 5403

FAO manual of food Quality control, 14/4, Chapter-19

< 0.3 – >110 MPN/ ml<3 – >1100MPN/gm
Coli form IS 5401 (part-1)

FAO manual of food Quality control, 14/4, Chapter-3

< 0.3 – >110 MPN/ ml<3 – >1100MPN/gm
E coli IS 5887 (Part-1)

FAO manual of food Quality control, 14/4, Chapter-3

≥ 1cfu/ml≥ 10 cfu/ gm
Salmonella IS 5887 (Part-3)  
Staphylococcus aureus IS 5887 (Part-2)  
Bacillus cereus IS 5887 (Part-6)  
4 Canned/Raw Frozen meat Total Plate Count IS5402

FAO manual of food Quality control, 14/4, Chapter-2

 
Yeast & Mould Count IS 5403

FAO manual of food Quality control, 14/4, Chapter-19

 
Coli form IS 5401 (part-1)

FAO manual of food Quality control, 14/4, Chapter-3

 
E coli IS 5887 (Part-1)

FAO manual of food Quality control, 14/4, Chapter-3

 
Salmonella IS 5887 (Part-3)  
Staphylococcus aureus IS 5887 (Part-2)  
5 Water Total Plate Count IS5402

FAO manual of food Quality control, 14/4, Chapter-2

≥ 1cfu/ml
Yeast & Mould Count IS 5403

FAO manual of food Quality control, 14/4, Chapter-19

≥ 1cfu/ml
Coli form IS 5401 (part-1)

FAO manual of food Quality control, 14/4, Chapter-3

< 0.3 – >110 MPN/ml
E coli IS 5887 (Part-1)

FAO manual of food Quality control, 14/4, Chapter-3

< 0.3 – >110 MPN/ml

Discipline: GMO

Sl no Product/Material of Test Specific Test Performed Test Method against which tests are performed Range of testing/ Limit of detection
1 Corn, Soya, Egg plant, Food and feed P35s SOP-A-1132 and SOP-A-1033 Presence/Absence
tNOS Presence/Absence