Scope of Accreditation updated as of January 2019
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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 |