🇵🇱 WOJSKOWY OŚRODEK BADAWCZO-WDROŻENIOWY PL

PCA AB 076 • Warszawa, Poland • 59 methods

Food & beveragesMaterials & polymers

WOJSKOWY OŚRODEK BADAWCZO-WDROŻENIOWY is a laboratory accredited by PCA under number AB 076 (Warszawa, Poland). Its accreditation scope covers 59 test methods in the following areas: Food & beverages, Materials & polymers. Test objects include: Canned meat, Canned poultry, Canned vegetable-meat products, Canned meat, Canned poultry, Canned vegetables, Sterilised soups. Most frequently used techniques: Descriptive method, Gravimetric method, Vacuum method.

At a glance

  • Accreditation number: PCA AB 076
  • Methods in scope: 59
  • Types of test objects: 46
  • Techniques used: 7
  • City: Warszawa, Poland
Accreditation number
AB 076
Accreditation body
PCA
Address
SŁUŻBY ŻYWNOŚCIOWEJ, LABORATORIUM BADAŃ ŻYWNOŚCI, ul. Marsa 112, 04-470 Warszawa
City
Warszawa, Poland

What this laboratory tests (46)

Analytical techniques used (7)

Laboratory locations

Accreditation scope — test methods (59)

No. Test object Methodology / Parameters Technique Reference document
Food Testing Laboratory
1 Canned meat, Canned poultry, Canned vegetable-meat products Organoleptic assessment of packaging
condition of labelling of unit packages appearance of the outer and inner surface of the unit package degree of filling
Descriptive method PN-A-82056:1985 p.2.1
2 Canned meat, Canned poultry, Canned vegetable-meat products Organoleptic assessment of the contents
external appearance of the canned block (shape, colour, consistency, odour) appearance of the canned block in cross-section (colour, degree of binding, arrangement and quality of ingredients, odour, taste, tenderness and juiciness)
Descriptive method PN-A-82056:1985 p.2.2
3 Canned vegetables Organoleptic assessment of packaging
condition of packaging and correctness of labelling
Descriptive method PN-V-74016:2001 p. 4.1
4 Canned vegetables Organoleptic assessment of the contents
appearance, colour, consistency, taste, odour
Descriptive method PN-V-74016:2001 p. 4.2
5 Canned meat, Canned poultry, Canned vegetable-meat products Net weight
Range (10– 3000) g
Gravimetric method PN-A-82056:1985 p.2.3.5
6 Canned meat, Canned poultry, Canned vegetable-meat products Content of solid parts, liquid parts and rendered fat
Range (1 – 2000) g
Gravimetric method PN-A-82056:1985 p.2.3.7
7 Canned meat, Canned poultry, Canned vegetable-meat products Free fat content
Range (2,0 – 50,0) %
Extraction-gravimetric method PN-ISO 1444:2000
8 Canned meat, Canned poultry, Canned vegetable-meat products Salt (NaCl) content
Range (0,25-3,00)%
Potentiometric titration method PN-ISO 1841-2:2002
9 Canned meat, Canned poultry Content of jelly and rendered fat
Range (1 – 500) g
Gravimetric method PN-A-82056:1985 p.2.3.8
10 Canned meat, Canned poultry Water content
Range (30 – 80) %
Gravimetric method PN-ISO 1442:2000
11 Canned meat, Canned poultry, Canned vegetable-meat products Nitrogen content
Range (1,00-4,00)% Protein content Calculated
Titrimetric method (Kjeldahl) PN-A-04018:1975; | PN-A-04018:1975/Az 3:2002
12 Canned vegetable-meat products in metal packaging, Canned vegetables in metal packaging Leak tightness Vacuum method PN-A-75052-02:1990
13 Canned meat in metal packaging, Canned poultry in metal packaging Leak tightness Vacuum method PN-A-82055-4:1997; | PN-A-82055-4:1997/Az 1:2002
14 Canned vegetable-meat products, Meat-free canned products Leak tightness Vacuum method NO-89-A202:2015 p.4.7 NO-89-A202:2025 p.4.7
15 Sterilised soups Leak tightness Vacuum method NO-89-A208:2015 p.4.7 NO-89-A208:2025 p.4.7
16 Sterilised soups Water content
Range (30,0-80,0)% Dry matter content Range (5,0–70,0) %
Gravimetric method; Calculation method PN-ISO 1442:2000 | PN-A-75101-3:1990
17 Sterilised soups, Canned vegetables Salt (NaCl) content
Range (0,25 – 3,00) %
Potentiometric titration method PN-ISO 1841-2:2002 | IB-10 wydanie 5 z dnia 2026.03.27
18 Long-life bread Organoleptic assessment of the condition of unit packaging Descriptive method NO-89-A200:2020 p.4.9
19 Long-life bread Organoleptic assessment of the contents
external appearance, crust, crumb, taste, odour
Descriptive method PN-A-74108:1996 pkt 2
20 Food rations: „S-RG” „S-R” „PS” „S-RS” „S-RT” „S-RSL” Organoleptic assessment : Appearance, colour, consistency, arrangement and quality of ingredients, taste, palatability, odour, clarity of solution, shape, surface, arrangement of components, damage, dressing, fracture and texture, solubility in hot water, verification of the composition of sets, declared composition of products Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
21 Packaging of an individual food ration set Appearance, condition of packaging, correctness of marking, condition of marking Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
22 Unit packaging (primary and secondary) of products included/that may be included in food rations Appearance, condition of the packaging, appearance of the external surface, appearance of the internal surface, condition of marking Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
23 Transport packaging of group food rations Appearance, condition of packaging, correctness of marking, condition of marking Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
24 Canned meat, Canned poultry Appearance, colour, consistency, arrangement and quality of ingredients, taste odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
25 Canned vegetable-meat products, Meat-free canned products, Carbohydrate canned products with additives Appearance, consistency, colour, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
26 Dried beef, Vegetable pastes Appearance, consistency, colour, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
27 Sugar Appearance, colour, consistency, odour, taste, clarity of the solution Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
28 Bee honey, Processed cheese Colour, consistency, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
29 Chewing gum Shape, surface, colour, consistency, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
30 Sweets Shape, surface, colour, consistency, palatability Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
31 Beverage concentrates Before preparation:
consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste, declared product composition
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
32 Canned fish Appearance, arrangement, damage, dressing, colour, texture, consistency, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
33 Tea bags After preparation: colour, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
34 Rusks Shape, colour, taste, odour, consistency, fracture, surface Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
35 Sterilised soups Before preparation:
appearance, colour, consistency, taste, odour; After preparation: appearance, colour, consistency, taste, odour
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
36 Canned vegetables Appearance, consistency, colour, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
37 Coffee extracts Before preparation:
appearance, colour, odour; After preparation: solubility in hot water, colour, clarity, taste, odour
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
38 Jams, plum butter Colour, taste, odour, consistency, appearance Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
39 Pasta, groats, rice, potatoes Appearance, consistency, colour, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
40 Breakfast mixes Before preparation:
appearance, colour, odour; After preparation: appearance, consistency, taste and odour, declared product composition
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
41 Chocolate Appearance, shape, surface, colour, consistency, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
42 Compote concentrates Before preparation:
consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
43 Bars Appearance, surface, colour, cross-section, consistency, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
44 Bakery products Appearance, consistency, cross-section, surface, colour, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
45 Peanuts General appearance, colour, odour, taste Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
46 Sterilized desserts Colour, appearance, consistency, odour, taste Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
47 Canned fruit Appearance, consistency, colour, taste, odour, clarity of the brine Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
48 Freeze-dried fruit Form, consistency, colour, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
49 Freeze-dried meals Before preparation:
appearance, colour, odour After preparation: appearance, consistency, taste and odour, declared product composition
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
50 Crispbread Appearance, colour, consistency, taste, odour Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
51 Black pepper, Food salt Appearance, colour, odour, taste Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
52 Dried vegetables Appearance, colour, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
53 Oat-spelt snack Appearance, colour, consistency, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
54 Sesame snaps Appearance, surface, colour, consistency, taste, odour, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
55 Lemonades, warming beverages Before preparation:
consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
56 Protein preparations Before preparation:
appearance, consistency, colour, odour After preparation: appearance, consistency, taste, odour, declared product composition
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
57 Instant smoothie Before preparation:
appearance, consistency After preparation: appearance, consistency, colour, taste, odour, declared product composition
Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
58 Energy gels Appearance, odour, taste, declared product composition Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.
59 Materials intended for the preparation and consumption of food rations Appearance Descriptive method Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.

Reference standards (22)

IB-10 wydanie 5 z dnia 2026.03.27
NO-89-A200:2020 p.4.9
NO-89-A202:2015 p.4.7 NO-89-A202:2025 p.4.7
NO-89-A208:2015 p.4.7 NO-89-A208:2025 p.4.7
PN-A-04018:1975/Az 3:2002
PN-A-04018:1975;
PN-A-74108:1996 pkt 2
PN-A-75052-02:1990
PN-A-75101-3:1990
PN-A-82055-4:1997/Az 1:2002
PN-A-82055-4:1997;
PN-A-82056:1985 p.2.1
PN-A-82056:1985 p.2.2
PN-A-82056:1985 p.2.3.5
PN-A-82056:1985 p.2.3.7
PN-A-82056:1985 p.2.3.8
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 1841-2:2002
PN-V-74016:2001 p. 4.1
PN-V-74016:2001 p. 4.2
Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.