🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL

PCA AB 600 • Włocławek, Poland • 57 methods

Water & wastewaterMicrobiologyFood & beveragesPetrochemistry & fuelsPharma & cosmeticsEnvironment

POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 600 (Włocławek, Poland). Its accreditation scope covers 57 test methods in the following areas: Water & wastewater, Microbiology, Food & beverages, Petrochemistry & fuels. Test objects include: Water intended for human consumption, Swimming pool water, Food: - meat and meat products - milk and dairy products - fruit an…, Cosmetics. Most frequently used techniques: Spectrophotometric method, Plate method (pour plate), Membrane filtration method.

At a glance

  • Accreditation number: PCA AB 600
  • Methods in scope: 57
  • Types of test objects: 11
  • Techniques used: 16
  • City: Włocławek, Poland
Accreditation number
AB 600
Accreditation body
PCA
Address
WE WŁOCŁAWKU, ul. Kilińskiego 16, 87-800 Włocławek
City
Włocławek, Poland

What this laboratory tests (11)

Analytical techniques used (16)

Accreditation scope — test methods (57)

No. Test object Methodology / Parameters Technique Reference document
Test methods
1 Water intended for human consumption Sampling for chemical and physical testing Temperature
Range (5 – 50)°C
PN-ISO 5667-5:2017-10 | PN-77/C-04584
2 Water intended for human consumption Sampling for testing
microbiological Temperature Range (5 – 50)°C
PN-EN ISO 19458:2007 | PN-77/C-04584
3 Water intended for human consumption Turbidity
Range (0,20 – 20) NTU
Nephelometric method PN-EN ISO 7027-1:2016-09
4 Water intended for human consumption Permanganate index
Range (1,0 – 10) mg/l O2
Titrimetric method PN-EN ISO 8467:2001
5 Water intended for human consumption Total content of calcium and magnesium (total hardness)
Range (50 – 600) mg/l CaCO3
Titrimetric method PN-ISO 6059:1999
6 Water intended for human consumption Free chlorine concentration
Range (0,20 – 2,0) mg/l
Spectrophotometric method PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
7 Water intended for human consumption Total chlorine concentration
Range (0,20 – 2,0) mg/l
Spectrophotometric method PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
8 Water intended for human consumption Combined chlorine concentration (calculated) PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
9 Water intended for human consumption Ammonium ion concentration
Range (0,050 – 1,0) mg/l
Spectrophotometric method PN-EN ISO 7150-1:2002
10 Water intended for human consumption pH
Range 4,0 – 10,0
Potentiometric method PN-EN ISO 10523:2012
11 Water intended for human consumption Colour
Range (5 – 50) mg/l Pt
Visual method PN-EN ISO 7887:2012 + Ap1:2015-06 pkt 7
12 Water intended for human consumption Electrical conductivity
Range (84 – 2500) μS/cm
Conductometric method PN-EN 27888:1999
13 Water intended for human consumption Manganese concentration
Range (30 – 1000) μg/l
Spectrophotometric method PN-92/C-04590.03
14 Water intended for human consumption Nitrite concentration
Range (0,016 – 0,82) mg/l
Spectrophotometric method PN-EN 26777:1999
15 Water intended for human consumption Nitrate concentration
Range (0,22 – 88,0) mg/l
Spectrophotometric method PN-82/C-04576.08
16 Water intended for human consumption Iron concentration
Range (30 – 5000) μg/l
Spectrophotometric method PN-ISO 6332:2001+Ap1:2016-06
17 Water intended for human consumption Taste threshold number TFN
Range (1 – 8) TFN
Simplified and full paired method, non-forced choice PN-EN 1622:2006
18 Water intended for human consumption Odour threshold number TON
Range (1- 8) TON
Simplified and full paired method, non-forced choice PN-EN 1622:2006
19 Swimming pool water Turbidity
Range (0,20 – 20) NTU
Nephelometric method PN-EN ISO 7027-1:2016-09
20 Swimming pool water Permanganate index
Range (1,0 – 10) mg/l O2
Titrimetric method PN-EN ISO 8467:2001
21 Swimming pool water Oxidation-reduction (redox) potential ref. to Ag/AgCl 3,5 mol/KCl
Range (300 – 1000) mV
Potentiometric method PB-23/LF wydanie 2 z dnia 12.01.2022 r.
22 Swimming pool water Free chlorine concentration
Range (0,20 – 2,0) mg/l
Spectrophotometric method PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
23 Swimming pool water Total chlorine concentration
Range (0,20 – 2,0) mg/l
Spectrophotometric method PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
24 Swimming pool water Combined chlorine concentration (calculated) PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
25 Swimming pool water Nitrate concentration
Range (0,22 – 88,0) mg/l
Spectrophotometric method PN-82/C-04576.08
26 Swimming pool water Iron concentration
Range (30 – 5000) μg/l
Spectrophotometric method PN-ISO 6332:2001+Ap1:2016-06
27 Swimming pool water pH
Range 4,0 – 10,0
Potentiometric method PN-EN ISO 10523:2012
28 Workplace environment - noise A-weighted equivalent sound level Maximum A-weighted sound level
Range (25 - 135) dB C-weighted peak sound pressure level Range (35 - 138) dB
Direct measurement method PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 - punkt 10 i metody obejmującej strategię 3 - punkt 11
29 Workplace environment - noise Noise exposure level referred to:
an 8-hour daily working time (calculated)
PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 - punkt 10 i metody obejmującej strategię 3 - punkt 11
30 Workplace environment - indoor electric lighting Illuminance
Range (10 – 10000) lx
Direct measurement method PB-02/LF wydanie 2 z dnia 12.01.2022 r. | PN-83/E-04040-03
31 Workplace environment - indoor electric lighting Illuminance uniformity (calculated) PB-02/LF wydanie 2 z dnia 12.01.2022 r. | PN-83/E-04040-03
32 Workplace environment - emergency lighting in rooms Illuminance
Range (0,5 – 199,9) lx
Direct measurement method PN-EN 1838:2013-11
33 Workplace environment - emergency lighting in rooms Ratio of minimum to maximum illuminance (calculated) PN-EN 1838:2013-11
34 Human biological material (faeces) Presence and identification of rods of the genera Salmonella and Shigella Culture method supplemented with biochemical and serological tests PB-01/LM wydanie 4 z dnia 12.01.2022 r. na podstawie wytycznych PZH
35 Human biological material (faeces) Presence of rods of the genus, Salmonella Latex method PB-02/LM wydanie 4 z dnia 12.01.2022 r. na podstawie instrukcji producenta testu
36 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Count of coagulase-positive staphylococci (Staphylococcus aureus and others) Plate method (pour plate) PN-EN ISO 6888-2:2022-03 +A1:2024-02
37 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Presence of Salmonella spp. up to 25g Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
38 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) Culture method with biochemical confirmation PN-EN ISO 6888-3:2004+AC:2005
39 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
40 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Coliform bacteria count at 37 °C Plate method (pour plate) PB-06/LM wydanie 2 z dnia 12.01.2022 r.
41 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Escherichia coli count at 37 °C Plate method (pour plate) PB-06/LM wydanie 2 z dnia 12.01.2022 r.
42 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Listeria monocytogenes count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
43 Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products Bacillus cereus count Plate method (spread plate) PN-EN ISO 7932:2005+ A1:2020-09
44 Food: - milk and milk products - sweets and confectionery products - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses Enterobacteriaceae count at 37 °C Plate method (pour plate) PN-EN ISO 21528-2:2017-08
45 Water, Water intended for human consumption Total count of microorganisms at 22 oC after 72 h and at 36 oC after 48 h Plate method (pour plate) PN-EN ISO 6222:2004
46 Water, Water intended for human consumption Presence and number of enterococci Membrane filtration method PN-EN ISO 7899-2:2004
47 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
48 Water, Water intended for human consumption Presence and count of Escherichia coli Membrane filtration method PN-EN ISO 9308-1:2014-12 + A1:2017-04
49 Water Presence and number of Legionella
Range od 1 jtk/100 ml Matrix A; Procedure 5,7 (Medium A and Medium C-GVPC)
Membrane filtration method PN-EN ISO 11731:2017-08
50 Water Presence and count of coagulase-positive staphylococci Membrane filtration method PB-05/LM wydanie 2 z dnia 12.01.2022 r. | na podstawie metodyki PZH
51 Water Presence and count of Pseudomonas aeruginosa Membrane filtration method PN-EN ISO 16266:2009
52 Cosmetics Presence of Pseudomonas aeruginosa Culture method with biochemical confirmation PN-EN ISO 22717:2016-01 + A1:2023-03
53 Cosmetics Presence of Staphylococcus aureus Culture method with biochemical confirmation PN-EN ISO 22718:2016-01 + A1:2023-01
54 Cosmetics Presence of Escherichia coli Culture method with biochemical confirmation PN-EN ISO 21150:2016-01 + A1:2023-03
55 Cosmetics Presence of Candida albicans Culture method PN-EN ISO 18416:2016-01 + A1:2023-03
56 Cosmetics Mesophilic aerobic bacteria count Plate method (pour plate) PN-EN ISO 21149:2017-07 +A1:2023-01
57 Cosmetics Yeast and mould count Plate method (pour plate) PN-EN ISO 16212:2017-08 + A1:2023-01

Reference standards (45)

PB-01/LM wydanie 4 z dnia 12.01.2022 r. na podstawie wytycznych PZH
PB-02/LF wydanie 2 z dnia 12.01.2022 r.
PB-02/LM wydanie 4 z dnia 12.01.2022 r. na podstawie instrukcji producenta testu
PB-05/LM wydanie 2 z dnia 12.01.2022 r.
PB-06/LM wydanie 2 z dnia 12.01.2022 r.
PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
PB-23/LF wydanie 2 z dnia 12.01.2022 r.
PN-77/C-04584
PN-82/C-04576.08
PN-83/E-04040-03
PN-92/C-04590.03
PN-EN 1622:2006
PN-EN 1838:2013-11
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
PN-EN ISO 16212:2017-08 + A1:2023-01
PN-EN ISO 16266:2009
PN-EN ISO 18416:2016-01 + A1:2023-03
PN-EN ISO 19458:2007
PN-EN ISO 21149:2017-07 +A1:2023-01
PN-EN ISO 21150:2016-01 + A1:2023-03
PN-EN ISO 21528-2:2017-08
PN-EN ISO 22717:2016-01 + A1:2023-03
PN-EN ISO 22718:2016-01 + A1:2023-01
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 6888-3:2004+AC:2005
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7150-1:2002
PN-EN ISO 7887:2012 + Ap1:2015-06 pkt 7
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 9612:2011 z wyłączeniem metody obejmującej strategię 2 - punkt 10 i metody obejmującej strategię 3 - punkt 11
PN-ISO 5667-5:2017-10
PN-ISO 6059:1999
PN-ISO 6332:2001+Ap1:2016-06
PN-N-01307:1994
na podstawie metodyki PZH