🇵🇱 INTERTEK POLAND Sp. z o.o. PL
Food & beveragesWater & wastewaterMicrobiologyEnvironmentMetrology & calibrationPetrochemistry & fuels
INTERTEK POLAND Sp. z o.o. is a laboratory accredited by PCA under number AB 381 (Warszawa, Poland). Its accreditation scope covers 146 test methods in the following areas: Food & beverages, Water & wastewater, Microbiology, Environment. Test objects include: Meat and meat products, Water intended for human consumption, Artykuły rolno-spożywcze E, Pasze, Food E. Most frequently used techniques: Titrimetric method, Near-infrared transmission spectrometry (NIT) with artificial neura…, Gravimetric method.
At a glance
- Accreditation number: PCA AB 381
- Methods in scope: 146
- Types of test objects: 57
- Techniques used: 53
- City: Warszawa, Poland
- Accreditation number
- AB 381
- Accreditation body
- PCA
- Address
- ul. Oszczepników 4, 02-633 Warszawa, LABORATORIUM BADAWCZE, Helenów 6A
- City
- Warszawa, Poland
What this laboratory tests (57)
- Meat and meat products — 22 methods
- Water intended for human consumption — 10 methods
- Artykuły rolno-spożywcze E, Pasze — 7 methods
- Food E — 7 methods
- Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses — 6 methods
- Fruit and vegetables, fruit, vegetable and vegetable-meat preserves (nuts, dried fruit, maize), Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Cereals and cereal products, Rice, Delicatessen products, Feed — 5 methods
- Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Juices and nectars — 5 methods
- Żywność E, Pasze, Próbki środowiskowe E — 5 methods
- Air — 4 methods
- Confectionery products and semi-finished products — 4 methods
- Water — 4 methods
- Artykuły rolno-spożywcze E — 3 methods
- Delicatessen products — 3 methods
- Food concentrates — 3 methods
- Food E, Agricultural products E — 3 methods
- and 42 more
Analytical techniques used (53)
- Titrimetric method — 21 methods
- Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration — 11 methods
- Gravimetric method — 5 methods
- High-performance liquid chromatography with tandem mass spectrometry detection LC-MS/MS — 5 methods
- Spectrophotometric method — 5 methods
- Enzyme immunoassay method (ELISA) — 4 methods
- High-performance liquid chromatography with FLD fluorescence detection (HPLC-FLD) — 4 methods
- Metoda enzymatyczno-spektrofotometryczna — 4 methods
- Titrimetric method (Mohr) — 4 methods
- Visual method — 4 methods
- Distillation-titrimetric method — 3 methods
- Gas chromatography with tandem mass spectrometry detection GC-MS/MS — 3 methods
- Gravimetric analysis by microwave-assisted hydrolysis and extraction (MAHE) — 3 methods
- High-performance liquid chromatography with spectrophotometric detection (HPLC – UV/DAD) — 3 methods
- Inductively coupled plasma mass spectrometry (ICP-MS) — 3 methods
- and 38 more
Laboratory sections (3)
- Pracownia Analiz Chemicznych; Helenów 6A, 09-500 Gostynin — 122 methods
- Pracownia Analiz Mikrobiologicznych; Helenów 6A, 09-500 Gostynin — 23 methods
- Pracownia Analiz Chemicznych; Helenów 6A, 09-500 Gostynin; Badania realizowane poza siedzibą laboratorium — 1 method
Laboratory locations
- LABORATORIUM BADAWCZE — AB 381 09-500 Gostynin
- Pracownia Analiz Mikrobiologicznych — Helenów 6A, 09-500 Gostynin
- Pracownia Analiz Chemicznych — Helenów 6A, 09-500 Gostynin
- Pracownia Analiz Chemicznych; Helenów 6A, 09-500 Gostynin —
- Pracownia Analiz Mikrobiologicznych; Helenów 6A, 09-500 Gostynin —
Accreditation scope — test methods (146)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Pracownia Analiz Mikrobiologicznych; Helenów 6A, 09-500 Gostynin | |||||
| 1 | Foods and feed | Liczba przypuszczalnych Escherichia coli | Culture method with biochemical confirmations | PN-ISO 7251:2006 | |
| 2 | Environmental samples from food production and distribution areas - swab from an area delimited by a template, - swab from an area not delimited by a template, including from hands, - surface imprint | Surface sampling for microbiological testing | PN-ISO 18593:2018-08 | ||
| 3 | Animal faeces | Presence of Salmonella spp. rods | Culture method with biochemical and serological confirmations | PN-EN ISO 6579-1:2017-04+A1:2020-09 | |
| 4 | Water intended for human consumption | Sampling for microbiological analyses | PN EN ISO 19458:2007 | ||
| 5 | Carcasses of slaughter animals: - excised samples - swab | Sampling from carcasses for microbiological testing | PN-EN ISO 17604:2015-10 | ||
| 6 | Muscle tissue | Presence of antibiotic residues and other inhibitory substances | Metoda mikrobiologiczna skriningowa (Premi®Test) | PB/PAM/28 Wydanie 1 z dnia 25.01.2017 | na podstawie testu r-biofarm Nr R3925 | |
| 7 | Air | Air sampling for microbiological analyses | metoda zderzeniowa | PB/PAM/30 wydanie 1 z dnia 29.11.2019 | |
| 8 | Air | Total mould count | Plate method | PB/PAM/30 wydanie 1 z dnia 29.11.2019 | |
| 9 | Air | Total yeast count | Plate method | PB/PAM/30 wydanie 1 z dnia 29.11.2019 | |
| 10 | Air | Total bacterial count | Plate method | PB/PAM/30 wydanie 1 z dnia 29.11.2019 | |
| 11 | Żywność E, Pasze, Próbki środowiskowe E, Woda do spożycia przez ludzi | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Normy, procedury badawcze | |
| 12 | Żywność E, Pasze, Próbki środowiskowe E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Normy | |
| 13 | Żywność E, Pasze, Próbki środowiskowe E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Normy | |
| 14 | Żywność E, Pasze, Próbki środowiskowe E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Normy | |
| 15 | Żywność E, Próbki środowiskowe E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and microscopic confirmation | Normy | |
| 16 | Food E | Obecność werotoksycznych Escherichia coli (STEC) oraz serotypowanie O157, O111, O26, O103, O145 Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real-time PCR method | Normy | |
| 17 | Food E | Obecność werotoksycznych Escherichia coli (STEC) oraz serotypowanie O104, O45, O121 Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real-time PCR method | Normy | Instrukcja Producenta | |
| 18 | Woda powierzchniowa, Woda do spożycia przez ludzi, Woda użytkowa ciepła i zimna, Woda chłodnicza, Woda mineralna, Woda źródlana, Woda stołowa, Żywność E | Liczba drobnoustrojów w określonej objętości próbki Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Membrane filtration method | Normy | |
| 19 | Żywność E, Pasze, Próbki środowiskowe E | Obecność specyficznego DNA wykrywanego drobnoustroju Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
PCR method, Bax system | Procedury badawcze | |
| 20 | Żywność E, Pasze, Próbki środowiskowe E | Obecność drobnoustroju Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Enzyme immunoassay method (ELISA) | Procedury badawcze | |
| 21 | Żywność w opakowaniach hermetycznych E | Durability Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Thermostatic test method | Normy | |
| 22 | Żywność E, Próbki środowiskowe E, Powierzchnie tusz zwierząt rzeźnych, Próbki z produkcji pierwotnej | Obecność DNA wykrywanego drobnoustroju Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Metoda LAMP, system MDS (izotermiczna reakcja łańcuchowej polimerazy isoPCR) | Procedury badawcze | |
| 23 | Żywność E, Próbki środowiskowe E, Powierzchnie tusz zwierząt rzeźnych, Pasze | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Petrifilm method | Instrukcje producenta testu NEOGEN Petrifilm | |
| Pracownia Analiz Chemicznych; Helenów 6A, 09-500 Gostynin | |||||
| 24 | Meat and meat products | Table salt content Range (0,05 − 9,0) % |
Titrimetric method (Mohr) | PN-73/A-82112+Az1:2002 | |
| 25 | Meat and meat products | Fat content Range (0,5 – 90) % |
Butyrometric method (Gerber) | PN-85/A-82100 pkt 2.3.1 | |
| 26 | Meat and meat products | Total phosphorus content calculated as P2O5 Range (1,000 – 15) g/kg |
Spectrophotometric method | PN-ISO 13730:1999+Ap1:2004 | |
| 27 | Meat and meat products | Zawartość fosforu dodanego w przeliczeniu na P2O5 / Zawartość wielofosforanów dodanych w przeliczeniu na P2O5 (z obliczeń) | PN-A-82060:1999 | ||
| 28 | Meat and meat products | Hydroxyproline content Range (0,08 − 0,50) % |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 29 | Meat and meat products | Collagen content, Connective tissue content / ratio of collagen content to total protein (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011 r. Załącznik VII część B pkt. 17 | ||
| 30 | Meat and meat products | Starch content Range (0,02 − 18) % |
Titrimetric method | PB/PACH/02 wydanie 2 z dnia 05.01.2021 r. | |
| 31 | Meat and meat products | Sugar content Range (0,05 - 50,00)% |
Titrimetric method (Luff-Schoorl) | PN-85/A-82100 pkt 2.5 | |
| 32 | Meat and meat products | Nitrate and nitrite content Nitrates V (4 – 313) mg NO3-/kg Nitrates III (10 – 313) mg NO2-/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV) | PN-EN 12014-2:2018-01 | |
| 33 | Meat and meat products | Content as sodium nitrite and sodium nitrate, potassium nitrite and potassium nitrate (calculated) | PB/PACH/72 wydanie 1 z dnia 26.03.2025 r. | ||
| 34 | Meat and meat products | Fat content Range (0,30 – 46,70)% |
Gravimetric analysis by microwave-assisted hydrolysis and extraction (MAHE) | UNI 11949:2024 | |
| 35 | Meat and meat products | Protein content Range (5,2 - 48,9) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 36 | Meat and meat products | Fat content Range (0,9 - 65,9) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 37 | Meat and meat products | Saturated fatty acid content Range (0,1 – 20,7) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 38 | Meat and meat products | Water content Range (28,1 – 81,3) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 39 | Meat and meat products | Ash content Range (0,2 – 6,5) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 40 | Meat and meat products | Sugar content Range (0,1 – 4,1) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 41 | Meat and meat products | Collagen content Range (0,1 – 7,2) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 42 | Meat and meat products | Starch content Range (0,1 –11,0) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 43 | Meat and meat products | Protein content Range (5,2 - 48,9) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 44 | Meat and meat products | Sodium content Range (0,2 – 3,7) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 45 | Meat and meat products | Dietary fibre content Range (0,1 – 1,6) % |
Near-infrared transmission spectrometry (NIT) with artificial neural network (ANN) calibration | PN-A-82109:2010 | |
| 46 | Vegetable and animal oils and fats | Acid value Range (0,06 – 75,0) mgKOH/g Acidity /free fatty acid content expressed as the corresponding acid Range (0,03 – 37) % |
Titrimetric method | PN-EN ISO 660:2021-03 | |
| 47 | Vegetable and animal oils and fats | Peroxide value Range (0,1 –30) meqO2/kg |
Titrimetric method | PN-EN ISO 3960:2017-03 | |
| 48 | Vegetable and animal oils and fats | Iodine value Range (1 – 200) g/100g |
Titrimetric method | PN-EN ISO 3961:2025-07 | |
| 49 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit and vegetable products and vegetable-meat products, Fish and fish products, Sweets and confectionery, Vegetable and animal oils and fats, Cereals and cereal products, Foodstuffs for particular nutritional uses, Feed | Udział procentowy kwasów tłuszczowych, w tym izomerów trans C4:0 kwas masłowy C6:0 kwas kapronowy C8:0 kwas kaprylowy C10:0 kwas kaprynowy C11:0 kwas undekanowy C12:0 kwas laurynowy C13:0 kwas tridekanowy C14:0 kwas mirystynowy C14:1 kwas mirystooleinowy C15:0 kwas pentadekanowy C15:1 kwas cis-10-pentadekenowy C16:0 kwas palmitynowy C16:1 kwas palmitooleinowy C17:0 kwas heptadekanowy C17:1 kwas cis-10-heptadekenowy C18:0 stearicacid C18:1n9c kwas oleinowy C18:1n9t kwas elaidynowy C18:2n6c kwas linolowy C18:2n6t kwas kwaslinoleadowy C18:3n6 kwas γ-linolenowy C18:3n3 kwas α-linolenowy C20:0 arachidic acid C20:1 kwas cis-11-gadoleinowy C20:2 kwas cis-11,14-ikozadienowy C20:3n6 kwas cis-8,11,14-ikozatrienowy C20:3n3 kwas cis-11,14,17-ikozatrienowy C20:4n6 kwas arachidonowy C20:5n3 kwas cis-5,8,11,14,17-ikozapentaenowy C21:0 kwas heneikozanowyheneikosanowy C22:0 behenic acid C22:1n9 kwas erukowy C22:2 kwas cis-13,16-dokozadienowy C22:6n3 kwas cis-4,7,10,13,16,19 dokozaheksaenowy C23:0 tricosanoic acid C24:0 lignoceric acid C24:1 kwas nerwonowy Range (0,10 -75) %, (m/m) Content/Sum of saturated fatty acids Content/sum of monounsaturated fatty acids Content/sum of polyunsaturated fatty acids Content/sum of trans fatty acids Content/sum of Omega 3 acids Content/sum of Omega 6 acids (calculated) |
Gas chromatography with flame ionization detection (GC-FID) | PB/PACH/32 wydanie 2 z dnia 05.01.2021r. | |
| 50 | Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Juices and nectars | Sodium chloride content Range (0,05 − 5,0) % |
Titrimetric method (Mohr method) | PN-90/A-75101.10 +Az1:2002 pkt 2 | |
| 51 | Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Juices and nectars | Total acidity (expressed as the acid used) Range (0,2 − 6,0) g/100 ml; g/100g |
Titrimetric method | PN-90/A-75101.04+Az1:2002 pkt 2 i pkt 3 | |
| 52 | Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Juices and nectars | Volatile acidity expressed as acetic acid Range (0,001 – 5,0) % |
Distillation-titrimetric method | PN-90/A-75101.05 pkt 2 | |
| 53 | Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Juices and nectars | Net drained mass of fruit / vegetables Range (0,01 − 3000) g Ratio of net mass to drained mass of fruit / vegetables (calculated) |
Gravimetric method | PN-90/A-75101.15 pkt 3 | |
| 54 | Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Juices and nectars | Sugar-free extract content (calculated) | PN-90/A-75101.07 pkt 3 | ||
| 55 | Fruit and vegetables, Fruit, vegetable and vegetable-meat products | Total extract content Range (1,0 − 80) % |
Refractometric method | PN-90/A-75101.02+Az1:2002 pkt 2 | |
| 56 | Food of plant origin (vegetables and vegetable preserves, fruit-vegetable preserves, fruits) | Nitrate and nitrite content Nitrates V (3 – 12481) mg NO3-/kg Nitrates III (3 – 6518) mg NO2-/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV) | PN-EN 12014-2:2018-01 | |
| 57 | Fruit and vegetable products, Dried fruit and vegetables, Desiccated coconut, Marinated mushrooms, Gelatine, starch, Potato flour | Total sulphur dioxide content Range (5,0 - 4000) mg/kg |
Titrimetric method | PN-90/A-75101/23 pkt 3+Az2:2002 | |
| 58 | Fruit and vegetable juices, Beverages, Vinegars, Wines | Total sulphur dioxide content Range (5,0 - 3000 ) mg/kg; mg/l |
Titrimetric method | PN-EN 13196:2002 | |
| 59 | Fruit juices, Fruit-vegetable juices, Nectars, Carbonated beverages, Still beverages | Ethyl alcohol content Range (0,01 – 3,00) g/l |
Metoda enzymatyczno-spektrofotometryczna | AOAC Method 2019.08 | |
| 60 | Beer | Ethyl alcohol content Range (0,02 – 6,5) %(V/V) |
Metoda enzymatyczno-spektrofotometryczna | AOAC Method 2019.08 | |
| 61 | Wines | Ethyl alcohol content Range (0,02 – 20,0) %(V/V) |
Metoda enzymatyczno-spektrofotometryczna | AOAC Method 2019.08 | |
| 62 | Spirit drinks | Ethyl alcohol content Range (30,0 – 95,0) %(V/V) |
Metoda enzymatyczno-spektrofotometryczna | AOAC Method 2019.08 | |
| 63 | Juices and nectars | Acidity expressed as the acid used Range (0,2 − 6,0) g/100 ml |
Titrimetric method | PN-EN-12147:2000 | |
| 64 | Juices and nectars | Total extract content Range (2,0 − 70,0)% |
Refractometric method | PN-EN 12143:2000 | |
| 65 | Food concentrates | Sodium chloride content Range (0,25 − 60) % |
Titrimetric method (Mohr) | PN-A-79011-7:1998 | |
| 66 | Food concentrates | Presence of mechanical impurities | Visual method | PN-A-79011-2:1998 pkt 2.4 | |
| 67 | Food concentrates | Presence of food pests and their residues | Visual method | PN-A-79011-2:1998 pkt 2.5 | |
| 68 | Confectionery products and semi-finished products | Acidity Range (0,2 - 8,0) stopnie normalne |
Titrimetric method | PN-79/A-88024 pkt 2.2, 2.3 | |
| 69 | Confectionery products and semi-finished products | Acid value of the extracted fat Range (0,1 - 8,0) mgKOH/1g tł. |
Titrimetric method | PN-79/A-88024 pkt 2.5 | |
| 70 | Confectionery products and semi-finished products | Peroxide value of extracted fat Range ( 0,1- 8,0) meqO2/kg Range (0,05 – 4,0) mmolO2/kg |
Titrimetric method | PN-EN ISO 3960:2017-03 | |
| 71 | Confectionery products and semi-finished products | Fat content/ Fat content expressed on dry matter basis Range (0,20 – 45,3)% |
Gravimetric analysis by microwave-assisted hydrolysis and extraction (MAHE) | UNI 11949:2024 | |
| 72 | Bread and bakery semi-products | Acidity Range (0,2 – 7)° |
Titrimetric method | PN-A-74108:1996 pkt 3.4.4. | |
| 73 | Bread | Quality level: external appearance skin (colour, thickness, other characteristics) crumb (elasticity, porosity other characteristics) odour taste bread quality level (1- 4) |
Point method | PN-A-74108:1996 pkt. 4 | |
| 74 | Fried snacks | Sodium chloride content Range (0,2- 5,0)% |
Titrimetric method | PN-78/A-74702 pkt 2.14 | |
| 75 | Fried snacks | Acid value of the extracted fat Range (0,03 – 5,00) mgKOH/1g tł. |
Titrimetric method | PN-A-74780:1996 pkt 5.3.6 | |
| 76 | Fried snacks | Peroxide value of extracted fat / (Lea value) Range (0,05 – 15,0) mmolO2/kg |
Titrimetric method | PN-A-74780:1996 pkt 5.3.5 | |
| 77 | Fish and fish products | Table salt content Range (0,25 − 5,0) % |
Titrimetric method (Mohr) | PN-74/A-86739 | |
| 78 | Fish and fish products | Total acidity Range (0,2 − 5,0) % |
Titrimetric method | PN-74/A-86746 | |
| 79 | Cheeses | Table salt content Range (0,25 − 5,0) % |
Titrimetric method | PN-73/A-86232 pkt 3.5 | |
| 80 | Cheeses | Total acidity Range (3,0 − 150,0) ºSH |
Titrimetric method | PN-73/A-86232 pkt 3.6 | |
| 81 | Delicatessen products | Table salt content Range (0,05 − 7,0) % |
Titrimetric method (Mohr) | PN-85/A-82100 pkt 2.7 | |
| 82 | Delicatessen products | Total sulphur dioxide content Range (5,0 - 500) mg/kg |
Titrimetric method | PN-90/A-75101/23 pkt 3+Az2:2002 | |
| 83 | Delicatessen products | Fat content Range (0,40 – 22,4)% |
Gravimetric analysis by microwave-assisted hydrolysis and extraction (MAHE) | UNI 11949:2024 | |
| 84 | Non-alcoholic beverages | Total extract content Range (0,10 − 17,0) % |
Refractometric method | PN-85/A-79033 pkt 3.6.1 | |
| 85 | Non-alcoholic beverages | Acidity expressed as citric acid Range (0,1 − 1,0) g/100 ml |
Titrimetric method | PN-85/A-79033 pkt 3.8.1, 3.8.2 | |
| 86 | Non-alcoholic beverages | Volatile acid content calculated as acetic acid Range (0,001 – 5) g/100 cm3 |
Distillation-titrimetric method | PN-85/A-79033 pkt 3.9 | |
| 87 | Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses | Energy value kcal/100g or kJ/100g (calculated) | PN-A-82350:1996 pkt 3.6.8.4 | ||
| 88 | Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses | Energy value kcal/100g or kJ/100g (calculated) | PN-A-79011-6:1998+Az1:2008 pkt 3.4 | ||
| 89 | Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses | Energy value kcal/100g or kJ/100g (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r. Załącznik XIV | ||
| 90 | Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses | Carbohydrate content [g/100g] (calculated) | PN-A-82350:1996 pkt 3.6.8.3 | ||
| 91 | Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses | Carbohydrate content [g/100g] (calculated) | PN-A-79011-6:1998+Az1:2008 pkt 3.3.5 | ||
| 92 | Food concentrates, Meat and meat products, Milk and dairy products, Fish and fish products, Sweets and confectionery, Bread and bakery semi-finished products, Cereals and cereal products, Frozen food, Delicatessen products, Non-alcoholic beverages, (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Vegetable and animal oils and fats, Foodstuffs for particular nutritional uses | Content of carbohydrates (total and available) [g/100g] (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r. Załącznik XIV | ||
| 93 | Non-alcoholic beverages (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit and vegetable products and vegetable-meat products, Sweets and confectionery products, Fish and fish products, Meat and meat products, Delicatessen products, Cereals and cereal products, Food additives | Sorbic acid content Range (5 − 2000) mg/kg; mg/l Potassium sorbate content (7 − 2680) mg/kg; mg/l |
Liquid chromatography with spectrophotometric detection (HPLC – UV) | PB/PACH/28 wydanie 4 z dnia 05.01.2021r. | |
| 94 | Non-alcoholic beverages (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit and vegetable products and vegetable-meat products, Sweets and confectionery products, Fish and fish products, Meat and meat products, Delicatessen products, Cereals and cereal products, Food additives | Benzoic acid content Range (5 − 2000) mg/kg; mg/l Sodium benzoate content Range (6 − 2360) mg/kg; mg/l |
Liquid chromatography with spectrophotometric detection (HPLC – UV) | PB/PACH/28 wydanie 4 z dnia 05.01.2021r. | |
| 95 | Food concentrates, Non-alcoholic beverages (carbonated, still, juices, syrups, nectars), Fruit and vegetables, fruit and vegetable products and vegetable-meat products, Sweets and confectionery, Foodstuffs for particular nutritional uses | Vitamin C content Range (5,0 − 500) mg/100ml, mg/100g |
Liquid chromatography with spectrophotometric detection (HPLC – UV) | PN-EN 14130:2004 | |
| 96 | Fruit and vegetables, fruit, vegetable and vegetable-meat preserves (nuts, dried fruit, maize), Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Cereals and cereal products, Rice, Delicatessen products, Feed | Aflatoxin B1 content Range (0,086 - 60) µg/kg |
High-performance liquid chromatography with FLD fluorescence detection (HPLC-FLD) | PB/PACH/34 wydanie 4 z dnia 25.04.2022 r. | |
| 97 | Fruit and vegetables, fruit, vegetable and vegetable-meat preserves (nuts, dried fruit, maize), Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Cereals and cereal products, Rice, Delicatessen products, Feed | Aflatoxin B2 content Range (0,058-37) µg/kg |
High-performance liquid chromatography with FLD fluorescence detection (HPLC-FLD) | PB/PACH/34 wydanie 4 z dnia 25.04.2022 r. | |
| 98 | Fruit and vegetables, fruit, vegetable and vegetable-meat preserves (nuts, dried fruit, maize), Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Cereals and cereal products, Rice, Delicatessen products, Feed | Aflatoxin G1 content Range (0,086 - 60) µg/kg |
High-performance liquid chromatography with FLD fluorescence detection (HPLC-FLD) | PB/PACH/34 wydanie 4 z dnia 25.04.2022 r. | |
| 99 | Fruit and vegetables, fruit, vegetable and vegetable-meat preserves (nuts, dried fruit, maize), Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Cereals and cereal products, Rice, Delicatessen products, Feed | Aflatoxin G2 content Range (0,058-37) µg/kg |
High-performance liquid chromatography with FLD fluorescence detection (HPLC-FLD) | PB/PACH/34 wydanie 4 z dnia 25.04.2022 r. | |
| 100 | Fruit and vegetables, fruit, vegetable and vegetable-meat preserves (nuts, dried fruit, maize), Sweets and confectionery, Herbal raw materials and preparations, spices, Foodstuffs for particular nutritional uses, Cereals and cereal products, Rice, Delicatessen products, Feed | Sum of aflatoxins B1, B2, G1, G2 (calculated) | PB/PACH/34 wydanie 4 z dnia 25.04.2022 r. | ||
| 101 | Ground coffee, Coffee beans, Instant coffee | Caffeine content Range (30 – 45000) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC – UV/DAD) | PN-ISO 10095:1997 | |
| 102 | Decaffeinated coffee, Coffee beverages | Caffeine content Range (30 – 3500) mg/kg; |
High-performance liquid chromatography with spectrophotometric detection (HPLC – UV/DAD) | PN-ISO 10095:1997 | |
| 103 | Energy drinks | Caffeine content Range (0,5 – 400) mg/l; |
High-performance liquid chromatography with spectrophotometric detection (HPLC – UV/DAD) | PN-ISO 10095:1997 | |
| 104 | Apple juice and apple products, including products for infants and young children | Patulin content Range (5,0 – 200,0) µg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV/DAD) | Wydawnictwo Metodyczne PZH - 2005 | |
| 105 | Water intended for human consumption | Sampling for chemical and physical testing | PN-ISO 5667-5:2017-10 | ||
| 106 | Water intended for human consumption | Colour Range (5 − 50) mg/l Pt |
Spectrophotometric method | PN-EN ISO 7887:2012 | |
| 107 | Water intended for human consumption | Turbidity Range (0,10 − 100) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 108 | Water intended for human consumption | Electrical conductivity Range (1,0 − 3000) µS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 109 | Water intended for human consumption | Permanganate index (Oxidisability) Range (0,50 – 10,0) mg/l |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 110 | Water intended for human consumption | Taste threshold number TFN Range (1 – 4) |
Simplified and full paired method with non-forced choice | PN-EN 1622:2006 | |
| 111 | Water intended for human consumption | Odour threshold number TON Range (1 – 4) |
Simplified and full paired method with non-forced choice | PN-EN 1622:2006 | |
| 112 | Water | Cation concentrations: lithium (0,01 – 10) mg/l sodium (1,0 – 200) mg/l ammonium (0,05 – 10) mg/l magnesium (1,0 – 100) mg/l potassium (0,2 – 50) mg/l calcium (5,0 – 150) mg/l Total content of calcium and magnesium (total hardness) mg/l (calculated) |
Ion chromatography (IC) | PN-EN ISO 14911:2002 | |
| 113 | Water | Anion concentrations nitrite (0,05 – 10) mg/l nitrate (0,1 – 50) mg/l sulfate (0,25 – 250) mg/l chloride (0,25 – 250) mg/l bromide (0,1 – 10) mg/l fluoride (0,05 – 5) mg/l |
Ion chromatography (IC) | PN-EN ISO 10304-1:2009+AC:2012 | |
| 114 | Water intended for human consumption | Free chlorine Range (0,02 – 2,0) mg/l |
Spectrophotometric method | PN-EN ISO 7393-2:2018-04 | |
| 115 | Cereals and cereal products, Coffee, Dried fruits | Ochratoxin A content Range (2,0 − 25) µg/kg |
Enzyme immunoassay method (ELISA) | PB/PACH/22B wydanie 2 z dnia 05.01.2021r. | metoda opracowana na podstawie instrukcji producenta testu diagnostycznego | |
| 116 | Cereals and cereal products | Obecność szkodników zbożowo-mącznych i ich pozostałości | Visual method | PN-74/A-74016 | |
| 117 | Cereals and cereal products | Obecność szkodników zbożowo-mącznych i ich pozostałości | Visual method | PN-93/A-74130 pkt 3.8.1 | |
| 118 | Artykuły rolno-spożywcze E, Pasze | Nitrogen content w przeliczeniu na białko/ białko surowe (z obliczeń) Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Distillation-titrimetric method | Normy | PB/PACH/29 | Rozporządzenie Komisji (WE) Nr 152/2009 | |
| 119 | Artykuły rolno-spożywcze E, Pasze | Zawartość tłuszczu/ Zawartość tłuszczu wolnego/ tłuszczu w przeliczeniu na suchą masę, Zawartość tłuszczu wolnego/ tłuszczu po hydrolizie / tłuszczu w przeliczeniu na suchą masę/ tłuszczu surowego Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Normy | PB/PACH/07 | Rozporządzenie Komisji (WE) Nr 152/2009 | |
| 120 | Artykuły rolno-spożywcze E, Pasze | Zawartość wody / suchej masy/ strata masy po suszeniu/ zawartość wody i substancji lotnych/ suchej pozostałości/ wilgotność Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Normy | Rozporządzenie Komisji (WE) Nr 152/2009 | |
| 121 | Artykuły rolno-spożywcze E, Pasze | Zawartość popiołu/ popiołu całkowitego/ popiołu surowego Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Normy | PB/PACH/24 | Rozporządzenie Komisji (WE) Nr 152/2009 | |
| 122 | Artykuły rolno-spożywcze E | Zawartość popiołu nierozpuszczalnego w kwasie / zawartość zanieczyszczeń mineralnych nierozpuszczalnych w kwasie Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Normy | |
| 123 | Artykuły rolno-spożywcze E, Pasze | Masa netto / zawartość w opakowaniu jednostkowym % share of components (calculated) Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method; Volumetric method | Normy | PB/PACH/03 | |
| 124 | Water | Zawartość w opakowaniu jednostkowym | Volumetric method | PB/PACH/03 | |
| 125 | Artykuły rolno-spożywcze E, Pasze | Water activity Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Dew point measurement method | PN-ISO 21807 | |
| 126 | Artykuły rolno-spożywcze E | pH wyrobu/ pH roztworu Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Potentiometric method | Normy | |
| 127 | Water, water intended for human consumption | pH Range 3,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523 | |
| 128 | Artykuły rolno-spożywcze E, Pasze | Element content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Flame atomic absorption spectrometry (FAAS) | PB/PACH/04 | |
| 129 | Artykuły rolno-spożywcze E | Dietary fibre content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Enzymatic method | AOAC 991.43 | |
| 130 | Food E | Sensory characteristics Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Simple descriptive test | Normy | |
| 131 | Water | Element concentration | Inductively coupled plasma mass spectrometry (ICP-MS) | PN-EN ISO 17294-2 | |
| 132 | Food E | Zawartość i stężenie pierwiastków Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Inductively coupled plasma mass spectrometry (ICP-MS) | PB/PACH/41 | PN-EN 15763 | |
| 133 | Feed | Element content | Inductively coupled plasma mass spectrometry (ICP-MS) | PN-EN 17053 | |
| 134 | Food E, Environmental samples from food production and food trade areas E | Zawartość białek alergennych Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Enzyme immunoassay method (ELISA) | PN-EN 15633-1 | PB/PACH/39 | Instrukcje Producenta | |
| 135 | Próbki środowiskowe z obszarów produkcji E | Obecność alergenów Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Enzyme immunoassay method (ELISA) | PB/PACH/40 | |
| 136 | Food E, Agricultural products E | Zawartość pozostałości środków ochrony roślin Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection LC-MS/MS | PN-EN 15662 | |
| 137 | Food E, Agricultural products E | Zawartość pozostałości środków ochrony roślin Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gas chromatography with tandem mass spectrometry detection GC-MS/MS | PN-EN 15662 | |
| 138 | Food E | Zawartość pozostałości środków ochrony roślin Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection LC-MS/MS | PB/PACH/44 | |
| 139 | Food E | Zawartość pozostałości środków ochrony roślin Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gas chromatography with tandem mass spectrometry detection GC-MS/MS | PB/PACH/44 | |
| 140 | Produkty rolne o wysokiej zawartości wody E RE) | Zawartość pozostałości środków ochrony roślin Regulated area: E – Elastyczny zakres akredytacji. Elastyczność zakresu obejmuje elementy wskazane w dokumencie DA-10 dla zakresu akredytacji laboratoriów badawczych. Lista działań prowadzonych w ramach elastycznego zakresu akredytacji jest udostępniana publicznie przez akredytowany podmiot. RE) - Potwierdzono kompetencje laboratorium z uwzględnieniem mających zastosowanie wymagań przepisów rozporządzenia (UE) nr 625/2017 Parlamentu Europejskiego i Rady z dnia 15 marca 2017 r. w sprawie kontroli urzędowych i innych czynności urzędowych przeprowadzanych w celu zapewnienia stosowania prawa żywnościowego i paszowego oraz zasad dotyczących zdrowia i dobrostanu zwierząt, zdrowia roślin i środków ochrony roślin (Dz. U. UE L 95/1 z 07.04.2017, z późn. zm.), rozporządzenia Parlamentu Europejskiego i Rady (UE) 2018/848 z dnia 30 maja 2018 roku w sprawie produkcji ekologicznej i znakowania produktów ekologicznych i uchylającego rozporządzenie Rady (WE) 834/2007 oraz dokumentu SANTE/11312/2021v2026. |
High-performance liquid chromatography with tandem mass spectrometry detection LC-MS/MS | PN-EN 15662 | |
| 141 | Produkty rolne o wysokiej zawartości wody E RE) | Zawartość pozostałości środków ochrony roślin Regulated area: E – Elastyczny zakres akredytacji. Elastyczność zakresu obejmuje elementy wskazane w dokumencie DA-10 dla zakresu akredytacji laboratoriów badawczych. Lista działań prowadzonych w ramach elastycznego zakresu akredytacji jest udostępniana publicznie przez akredytowany podmiot. RE) - Potwierdzono kompetencje laboratorium z uwzględnieniem mających zastosowanie wymagań przepisów rozporządzenia (UE) nr 625/2017 Parlamentu Europejskiego i Rady z dnia 15 marca 2017 r. w sprawie kontroli urzędowych i innych czynności urzędowych przeprowadzanych w celu zapewnienia stosowania prawa żywnościowego i paszowego oraz zasad dotyczących zdrowia i dobrostanu zwierząt, zdrowia roślin i środków ochrony roślin (Dz. U. UE L 95/1 z 07.04.2017, z późn. zm.), rozporządzenia Parlamentu Europejskiego i Rady (UE) 2018/848 z dnia 30 maja 2018 roku w sprawie produkcji ekologicznej i znakowania produktów ekologicznych i uchylającego rozporządzenie Rady (WE) 834/2007 oraz dokumentu SANTE/11312/2021v2026. |
Gas chromatography with tandem mass spectrometry detection GC-MS/MS | PN-EN 15662 | |
| 142 | Produkty rolne o wysokiej zawartości wody E RE) | Zawartość pozostałości środków ochrony roślin Regulated area: E – Elastyczny zakres akredytacji. Elastyczność zakresu obejmuje elementy wskazane w dokumencie DA-10 dla zakresu akredytacji laboratoriów badawczych. Lista działań prowadzonych w ramach elastycznego zakresu akredytacji jest udostępniana publicznie przez akredytowany podmiot. RE) - Potwierdzono kompetencje laboratorium z uwzględnieniem mających zastosowanie wymagań przepisów rozporządzenia (UE) nr 625/2017 Parlamentu Europejskiego i Rady z dnia 15 marca 2017 r. w sprawie kontroli urzędowych i innych czynności urzędowych przeprowadzanych w celu zapewnienia stosowania prawa żywnościowego i paszowego oraz zasad dotyczących zdrowia i dobrostanu zwierząt, zdrowia roślin i środków ochrony roślin (Dz. U. UE L 95/1 z 07.04.2017, z późn. zm.), rozporządzenia Parlamentu Europejskiego i Rady (UE) 2018/848 z dnia 30 maja 2018 roku w sprawie produkcji ekologicznej i znakowania produktów ekologicznych i uchylającego rozporządzenie Rady (WE) 834/2007 oraz dokumentu SANTE/11312/2021v2026. |
High-performance liquid chromatography with tandem mass spectrometry detection LC-MS/MS | EURL-SRM QuPPe-PO-Method EURL-SRM | |
| 143 | Food E, Agricultural products E | Zawartość pozostałości środków ochrony roślin Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection LC-MS/MS | EURL-SRM QuPPe-PO-Method EURL-SRM | |
| 144 | Food E, Feed E | Nitrogen content Protein content (calculated) Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Combustion and measurement method using a thermal conductivity detector (Dumas) | Normy | |
| 145 | Food E | D-fructose content D-glucose content Sucrose content Maltose content Lactose content Sum of sugars (total sugars) Sum of simple sugars (F+G)(calculated) Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with RID refractive index detection (HPLC-RID) | PB/PACH/33 | |
| Pracownia Analiz Chemicznych; Helenów 6A, 09-500 Gostynin; Badania realizowane poza siedzibą laboratorium | |||||
| 146 | Water intended for human consumption | Free chlorine Range (0,05 – 2,0) mg/l |
Spectrophotometric method | Metoda Hach nr 8021 wydanie 2 z dnia 07/06/2017 | |
Reference standards (103)
AOAC 991.43
AOAC Method 2019.08
EURL-SRM QuPPe-PO-Method EURL-SRM
Instrukcja Producenta
Instrukcje Producenta
Instrukcje producenta testu NEOGEN Petrifilm
Metoda Hach nr 8021 wydanie 2 z dnia 07/06/2017
Normy
Normy, procedury badawcze
PB/PACH/02 wydanie 2 z dnia 05.01.2021 r.
PB/PACH/03
PB/PACH/04
PB/PACH/07
PB/PACH/22B wydanie 2 z dnia 05.01.2021r.
PB/PACH/24
PB/PACH/28 wydanie 4 z dnia 05.01.2021r.
PB/PACH/29
PB/PACH/32 wydanie 2 z dnia 05.01.2021r.
PB/PACH/33
PB/PACH/34 wydanie 4 z dnia 25.04.2022 r.
PB/PACH/39
PB/PACH/40
PB/PACH/41
PB/PACH/44
PB/PACH/72 wydanie 1 z dnia 26.03.2025 r.
PB/PAM/28 Wydanie 1 z dnia 25.01.2017
PB/PAM/30 wydanie 1 z dnia 29.11.2019
PN EN ISO 19458:2007
PN-73/A-82112+Az1:2002
PN-73/A-86232 pkt 3.5
PN-73/A-86232 pkt 3.6
PN-74/A-74016
PN-74/A-86739
PN-74/A-86746
PN-78/A-74702 pkt 2.14
PN-79/A-88024 pkt 2.2, 2.3
PN-79/A-88024 pkt 2.5
PN-85/A-79033 pkt 3.6.1
PN-85/A-79033 pkt 3.8.1, 3.8.2
PN-85/A-79033 pkt 3.9
PN-85/A-82100 pkt 2.3.1
PN-85/A-82100 pkt 2.5
PN-85/A-82100 pkt 2.7
PN-90/A-75101.02+Az1:2002 pkt 2
PN-90/A-75101.04+Az1:2002 pkt 2 i pkt 3
PN-90/A-75101.05 pkt 2
PN-90/A-75101.07 pkt 3
PN-90/A-75101.10 +Az1:2002 pkt 2
PN-90/A-75101.15 pkt 3
PN-90/A-75101/23 pkt 3+Az2:2002
PN-93/A-74130 pkt 3.8.1
PN-A-74108:1996 pkt 3.4.4.
PN-A-74108:1996 pkt. 4
PN-A-74780:1996 pkt 5.3.5
PN-A-74780:1996 pkt 5.3.6
PN-A-79011-2:1998 pkt 2.4
PN-A-79011-2:1998 pkt 2.5
PN-A-79011-6:1998+Az1:2008 pkt 3.3.5
PN-A-79011-6:1998+Az1:2008 pkt 3.4
PN-A-79011-7:1998
PN-A-82060:1999
PN-A-82109:2010
PN-A-82350:1996 pkt 3.6.8.3
PN-A-82350:1996 pkt 3.6.8.4
PN-EN 12014-2:2018-01
PN-EN 12143:2000
PN-EN 13196:2002
PN-EN 14130:2004
PN-EN 15633-1
PN-EN 15662
PN-EN 15763
PN-EN 1622:2006
PN-EN 17053
PN-EN 27888:1999
PN-EN ISO 10304-1:2009+AC:2012
PN-EN ISO 10523
PN-EN ISO 14911:2002
PN-EN ISO 17294-2
PN-EN ISO 17604:2015-10
PN-EN ISO 3960:2017-03
PN-EN ISO 3961:2025-07
PN-EN ISO 6579-1:2017-04+A1:2020-09
PN-EN ISO 660:2021-03
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7393-2:2018-04
PN-EN ISO 7887:2012
PN-EN ISO 8467:2001
PN-EN-12147:2000
PN-ISO 10095:1997
PN-ISO 13730:1999+Ap1:2004
PN-ISO 18593:2018-08
PN-ISO 21807
PN-ISO 3496:2000
PN-ISO 5667-5:2017-10
PN-ISO 7251:2006
Procedury badawcze
Rozporządzenie Komisji (WE) Nr 152/2009
Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011 r. Załącznik VII część B pkt. 17
Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r. Załącznik XIV
UNI 11949:2024
Wydawnictwo Metodyczne PZH - 2005
metoda opracowana na podstawie instrukcji producenta testu diagnostycznego
na podstawie testu r-biofarm Nr R3925