🇵🇱 GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ PL
Food & beverages
GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ is a laboratory accredited by PCA under number AB 705 (Warszawa, Poland). Its accreditation scope covers 107 test methods in the following areas: Food & beverages. Test objects include: Agricultural products, food (Agri-food products) E), Meat and meat products, Honey, Fermented wine beverages. Most frequently used techniques: Spectrophotometric method, Gravimetric method, Oscillation method.
At a glance
- Accreditation number: PCA AB 705
- Methods in scope: 107
- Types of test objects: 32
- Techniques used: 31
- City: Warszawa, Poland
- Accreditation number
- AB 705
- Accreditation body
- PCA
- Address
- ARTYKUŁÓW ROLNO-SPOŻYWCZYCH, Al. Jerozolimskie 98, 00-807 Warszawa, LABORATORIUM W BIAŁYMSTOKU, ul. Ogrodowa 10
- City
- Warszawa, Poland
What this laboratory tests (32)
- Agricultural products, food (Agri-food products) E) — 19 methods
- Meat and meat products — 14 methods
- Honey — 11 methods
- Fermented wine beverages — 7 methods
- Chocolate — 6 methods
- Beer — 5 methods
- Juices, nectars and non-alcoholic beverages — 4 methods
- Milk chocolate — 4 methods
- Butter — 3 methods
- Fruit and vegetable preserves — 3 methods
- Meat, meat products, delicatessen products — 3 methods
- Pasta — 3 methods
- Fruit, vegetable and vegetable-meat preserves — 2 methods
- Plain chocolate — 2 methods
- Quark cheeses, Ripened rennet cheeses, Processed cheeses — 2 methods
- and 17 more
Analytical techniques used (31)
- Spectrophotometric method — 12 methods
- Gravimetric method — 11 methods
- Oscillation method — 6 methods
- Titrimetric method — 6 methods
- Gas chromatography with flame ionization detection (GC-FID) — 5 methods
- Microscopic method — 4 methods
- Potentiometric titration method — 4 methods
- Refractometric method — 4 methods
- Colour reaction method – visual — 3 methods
- High-performance liquid chromatography with diode array detection (HPLC-DAD) — 3 methods
- Thermostatic test method — 3 methods
- Thin-layer chromatography (TLC) — 3 methods
- Vacuum method — 3 methods
- High-performance liquid chromatography with diode array detection (HPLC/DAD) — 2 methods
- High-performance liquid chromatography with refractive index detection (HPLC-RID) — 2 methods
- and 16 more
Laboratory locations
- LABORATORIUM W BIAŁYMSTOKU — ul. Ogrodowa 10
Accreditation scope — test methods (107)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Laboratorium w Białymstoku | |||||
| 1 | Cereal grain | Loose bulk density Range (43,0 - 83,0) kg/hl |
Gravimetric method | PN-EN ISO 7971-3:2019-03 | |
| 2 | Cereal grains and cereal products: wheat and rye, wheat and rye flour | Falling number Range (60 - 500) s |
Viscometric method | PN-EN ISO 3093:2010 | |
| 3 | Wheat, Wheat flour | Gluten quantity Range (15 - 40) % |
Gravimetric method | PN-77/A-74041 p. 2 | |
| 4 | Wheat, Wheat flour | Gluten spreading Range (1 - 15) mm |
Ball diameter measurement method | PN-77/A-74041 p. 3 | |
| 5 | Pasta | Egg count calculated | PN-A-74131: 1999, Załącznik B | ||
| 6 | Pasta | Presence of common wheat flour | Thin-layer chromatography (TLC) | PN-A-74131: 1999, Załącznik A | |
| 7 | Pasta | Content of pasta of incorrect length or deformed Range (0,2 - 30,0) % |
Gravimetric method | PN-93/A-74130 p. 3.3.2 | |
| 8 | Meat and meat products | Chloride content Range (1,00 - 6,00) % |
Titrimetric method (Volhard) | PN-ISO 1841-1:2002 | |
| 9 | Meat and meat products | Table salt content Range (0,05 - 6,00) % |
Potentiometric titration method | PB-01/LB, Wydanie 2 z dnia 27.04.2020 r. | |
| 10 | Meat and meat products | Presence of starch | Colour reaction method – visual | PN-85/A-82059 p. 2.1 | |
| 11 | Meat and meat products | Content of added phosphorus calculated as P2O5 calculated | PN-A-82060:1999 | ||
| 12 | Meat and meat products | Total phosphorus content calculated as P2O5 Range (0,10 - 0,90)% |
Gravimetric method | PN-A-82060:1999 | |
| 13 | Meat and meat products | Hydroxyproline content Range (0,05 - 0,80)% |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 14 | Meat and meat products | Collagen content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r., załącznik VII (Dz.U. L 304 z 22.11.2011). | ||
| 15 | Meat and meat products | Connective tissue content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r., załącznik VII (Dz.U. L 304 z 22.11.2011). | ||
| 16 | Meat and meat products | Presence of carrageenans | Colour reaction method – visual | PB-06/LB, Wydanie 2 z dnia 27.04.2020 r. | |
| 17 | Meat and meat products | Identification of the more important phosphorus compounds: sodium dihydrogen orthophosphate(V) (orthophosphate) Range od: 0,005% sodium pyrophosphate(V) (pyrophosphate) Range od: 0,01% sodium orthophosphate(V) (tripolyphosphate) Range od: 0,05% sodium hexametaphosphate(V) (hexametapolyphosphate) Range od: 0,005% |
Thin-layer chromatography (TLC) | PN-A-82060:1999, Załącznik A | |
| 18 | Meat and meat products | Tightness of hermetically sealed canned food | Vacuum method | PN-A-82055-4:1997 | PN-A-82055-4:1997/Az1:2002 | |
| 19 | Meat and meat products | Shelf stability of canned products | Thermostatic test method | PN-A-82055-5:1994 | |
| 20 | Meat and meat products | Sodium nitrite content Range (3 - 100) mg/kg Sodium nitrate content Range (20 - 220) mg/kg |
Spectrophotometric method | PN-EN 12014-3:2006 | PN-EN 12014-3:2006/Ap1:2008 | |
| 21 | Meat and meat products | Sodium nitrite content Range (2 - 120) mg/kg Sodium nitrate content Range (2 - 250) mg/kg |
Ion chromatography (IC) | PN-EN 12014-4:2006 | PN-EN 12014-4:2006/Ap1:2007 | |
| 22 | Meat and raw meat preparations | Zawartość wody dodanej z obliczeń | PB-2/GIJHARS Wydanie 1 z dnia 07.01.2026 | ||
| 23 | Meat products | Zawartość mięsa z obliczeń | PB-3/GIJHARS Wydanie 1 z dnia 07.01.2026 | ||
| 24 | Meat, meat products, delicatessen products | Calcium content in dry matter Range (0,07 - 0,30) % Total calcium content calculated |
Titrimetric method | PN-92/A-86522 p. 5.3.6 | |
| 25 | Meat, meat products, delicatessen products | Presence of mechanically separated meat (MSM) | Microscopic method | PB-08/LB, Wydanie 2 z dnia 27.04.2020 r. | |
| 26 | Meat, meat products, delicatessen products | L-glutamic acid and monosodium glutamate content L-glutamic acid (0,01 - 1,20) g/100 g Monosodium glutamate (0,02-1,50) g/100 g |
Spectrophotometric method | Test producenta: R-Biopharm AG. Enzytec Liquid L-Glutaminic acid. Art. No. E8530 | |
| 27 | Drinking milk | Density Range (1,015 - 1,045) g/cm3 |
Lactodensimetric method | PN-68/A-86122 p. 3.4 | |
| 28 | Butter | Fat-free dry matter content Range (0,05 - 6,00) % |
Gravimetric method | PN-EN ISO 3727-2:2004 | |
| 29 | Butter | Fat content calculated | PN-EN ISO 3727-3:2005 | ||
| 30 | Butter | Presence of foreign fats | Gas chromatography with flame ionization detection (GC-FID) | PN-EN ISO 17678:2019-07 | |
| 31 | Quark cheeses, Ripened rennet cheeses, Processed cheeses | Table salt content Range (0,10 - 6,00) % |
Titrimetric method (Volhard) | PN-73/A-86232 p. 3.5.1 | |
| 32 | Quark cheeses, Ripened rennet cheeses, Processed cheeses | Presence of foreign fats | Gas chromatography with flame ionization detection (GC-FID) | PB-1/GIJHARS, Wydanie 1 z dnia 16.08.2018 | |
| 33 | Milk beverages | Content of the sum of carbohydrates calculated | PN-A-79011-6:1998 p. 3.3.5 | ||
| 34 | Cream and sour cream | Presence of foreign fats | Gas chromatography with flame ionization detection (GC-FID) | PN-EN ISO 17678:2019-07 | |
| 35 | Honey | Water content Range (14,0 - 27,0) % |
Refractometric method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. I (Dz.U. Nr 17 poz. 94) | |
| 36 | Honey | Content of water-insoluble substances Range (0,01- 1,0) % |
Gravimetric method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. II ze zm. (Dz.U. Nr 17 poz. 94, Dz.U. z 2015 r. poz. 1173) | |
| 37 | Honey | 5-hydroxymethylfurfural (HMF) content Range (0,5 - 700,0) mg/kg |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. IV (Dz.U. Nr 17 poz. 94) | |
| 38 | Honey | Proline content Range (15,0 - 80,0) mg/100 g |
Spectrophotometric method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. V (Dz.U. Nr 17 poz. 94) | |
| 39 | Honey | Electrical conductivity Range (0,050 - 5,000) mS × cm-1 |
Conductometric method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. VII (Dz.U. Nr 17 poz. 94) | |
| 40 | Honey | Diastase number Range (1,0 - 50,0) jednostka Schade / 1 g miodu |
Spectrophotometric method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. IX ze zm. (Dz.U. Nr 17 poz. 94, Dz.U. z 2015 r. poz. 1173) | |
| 41 | Honey | Presence of starch dextrins, molasses, starch and artificial dyes | Colour reaction method – visual | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. XII ze zm. (Dz.U. Nr 17 poz. 94, Dz.U. z 2015 r. poz. 1173) | |
| 42 | Honey | Share of the predominant pollen Share of pollens Range (1 - 99) % |
Microscopic method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. VI (Dz. U. Nr 17 poz. 94) | |
| 43 | Honey | Confirmation of the geographical origin of honey | Microscopic method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. VI (Dz. U. Nr 17 poz. 94) | |
| 44 | Honey | Presence of flour mite | Microscopic method | Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. XII (Dz. U. Nr 17 poz. 94) | |
| 45 | Honey | Colour Range (3 - 115) mm w skali Pfunda |
Spectrophotometric method | PB-10/LB, Wydanie 2 z dnia 27.04.2020 r. | |
| 46 | Milk chocolate | Presence of cocoa butter equivalents (CBE) and presence of milk fat (MF) Zawartość odpowiedników tłuszczu kakaowego (CBE) i zawartość tłuszczu mlecznego (MF) CBE (1,0 - 7,0) % MF (2,0 - 7,0) % |
Gas chromatography with flame ionization detection (GC-FID) | Report EUR 22666EN, 2007 | |
| 47 | Milk chocolate | Fat-free milk dry matter content calculated | IS 1163:1992 | ||
| 48 | Milk chocolate | Milk dry matter content calculated | IS 1163:1992 | ||
| 49 | Milk chocolate | Sum of cocoa fat content and milk fat content calculated | FSA project Q01122. Measurement of theobromine content in cocoa for determining cocoa solids content in chocolate and chocolate products. UK Defra Website, Project code: FA0202, 2011 | ||
| 50 | Plain chocolate | Presence of cocoa butter equivalents (CBE) | Gas chromatography with a flame ionization detector (GC-FID) | PN-EN ISO 23275-1:2009 | |
| 51 | Plain chocolate | Cocoa butter equivalent (CBE) content CBE (1,0 - 7,0) % |
Gas chromatography with flame ionization detection (GC-FID) | PN-EN ISO 23275-2:2010 | |
| 52 | Chocolate | Theobromine content Range (800 - 8300) mg/kg |
High-performance liquid chromatography with diode array detection (HPLC/DAD) | PN-EN 12856:2002 | |
| 53 | Chocolate | Caffeine content Range (100 - 900) mg/kg |
High-performance liquid chromatography with diode array detection (HPLC/DAD) | PN-EN 12856:2002 | |
| 54 | Chocolate | Lactose content Range (0,150 - 15,200) g/100 g |
Spectrophotometric method | Test producenta: R-Biopharm AG. Enzytec Liquid Lactose / D-Galactose. Art. No. E8110 | |
| 55 | Chocolate | Fat-free cocoa dry matter content calculated | FSA project Q01122. Measurement of theobromine content in cocoa for determining cocoa solids content in chocolate and chocolate products. UK Defra Website, Project code: FA0202, 2011 | ||
| 56 | Chocolate | Cocoa dry matter content calculated | FSA project Q01122. Measurement of theobromine content in cocoa for determining cocoa solids content in chocolate and chocolate products. UK Defra Website, Project code: FA0202, 2011 | ||
| 57 | Chocolate | Cocoa fat content calculated | FSA project Q01122. Measurement of theobromine content in cocoa for determining cocoa solids content in chocolate and chocolate products. UK Defra Website, Project code: FA0202, 2011 | ||
| 58 | Fruit, vegetable and vegetable-meat preserves | Leak tightness of hermetically sealed packaging | Vacuum method | PN-90/A-75052/02 | |
| 59 | Fruit, vegetable and vegetable-meat preserves | Shelf stability of canned products | Thermostatic test method | PN-90/A-75052-03 | |
| 60 | Fruit and vegetable preserves | Total extract content Range (3,0 - 75,0) % |
Refractometric method | PN-90/A-75101/02 p. 2 | PN-90/A-75101/02/Az1:2002 | |
| 61 | Fruit and vegetable preserves | Sugar-free extract content (calculated) | PN-90/A-75101/07 p. 3 | ||
| 62 | Fruit and vegetable preserves | Sucrose content (calculated) | PN-90/A-75101/07 | ||
| 63 | Juices, nectars and non-alcoholic beverages | Sorbitol content Range (0,01 - 100,0) g/l |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | PN-EN 12630:2002 | |
| 64 | Juices, nectars and non-alcoholic beverages | Relative density Range (1,0200 - 1,3420) |
Oscillation method | IFU Analysis No. 1A:1998 | |
| 65 | Juices, nectars and non-alcoholic beverages | Ascorbic acid content (Vitamin C) Range (0,3 - 44,0) mg/100 g |
Titrimetric method | PN-A-04019:1998 p. 2 | |
| 66 | Juices, juice concentrates and nectars | Soluble matter content Range (0,5 - 75,0)°Brix |
Refractometric method | PN-EN 12143:2000 | |
| 67 | Juices and nectars | L-malic acid content Range (0,15 - 19,00) g/l |
Spectrophotometric method | PN-EN 1138:2001 | |
| 68 | Juices, nectars and non-alcoholic beverages | Citric acid content Range (0,05 - 7,80) g/l |
Spectrophotometric method | PN-EN 1137:2000 | |
| 69 | Non-alcoholic beverages | Total extract content Range (0,2 - 20,0) %, |
Refractometric method | PN-85/A-79033 p. 3.6.1 | |
| 70 | Carbonated non-alcoholic beverages | Carbon dioxide content Range (0,20 - 0,70) g/100 ml |
Pressure method | PB-11/LB, Wydanie 2 z dnia 27.04.2020 r. | |
| 71 | Beer | Alcohol content Range (0,1 - 10,0) % |
Oscillation method | PN-A-79093-2:2000 p. 2.1 | PN-A-79093-2:2000/Ap1:2002 | |
| 72 | Beer | Real extract content Range (1,4 - 9,5) % |
Oscillation method | PN-A-79093-2:2000 p. 2.1 | PN-A-79093-2:2000/Ap1:2002 | |
| 73 | Beer | Original wort extract content calculated | PN-A-79093-2:2000 p. 2.1 | PN-A-79093-2:2000/Ap1:2002 | ||
| 74 | Beer | Colour Range (4 - 25) EBC |
Spectrophotometric method | PN-A-79093-5:2000 p. 2.2 | PN-A-79093-5:2000/Ap1:2002 | |
| 75 | Beer | Bitterness content Range (7 - 115) JG |
Spectrophotometric method | PN-A-79093-12:2000 | PN-A-79093-12:2000/Ap1:2002 | |
| 76 | Fermented wine beverages | Alcohol content Range (0,01 - 20,0) % |
Oscillation method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 2 (Dz.U. z 2022 r. poz. 1469) | |
| 77 | Fermented wine beverages | Density Range (0,9900 - 1,1200) g/ml |
Oscillation method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 1 (Dz.U. z 2022 r. poz. 1469) | |
| 78 | Fermented wine beverages | Total extract content Range (21,0 - 350,0) g/l |
Oscillation method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 3 (Dz.U. z 2022 r. poz. 1469) | |
| 79 | Fermented wine beverages | Volatile acidity Range (3,0 - 25,0) miligramorównoważnik/l Range (0,20 - 1,50) g kwasu octowego/l |
Titrimetric method | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 7 (Dz.U. z 2022 r. poz. 1469) | |
| 80 | Fermented wine beverages | Citric acid content Range (0,05 - 4,90) g/l |
Spectrophotometric method | PN-EN 1137:2000 | |
| 81 | Fermented wine beverages | Total sulphur dioxide (SO2) content Range (8,0 - 120,0) mg/l |
Potentiometric titration method | PB-12/LB, Wydanie 2 z dnia 30.12.2021 r. | |
| 82 | Fermented wine beverages | Sugar-free extract content (calculated) | Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 3 (Dz.U. z 2022 r. poz. 1469) | ||
| 83 | Mead | Content of total sugars, expressed in grams, added to the actual alcoholic strength by volume in per cent multiplied by 18 (calculated) | Rozporządzenie MRiRW z dnia 27 września 2022 r. (Dz.U. z 2022 r. poz. 2113) | ||
| 84 | Fish products | Tightness of packaging | Vacuum method | PN-92/A-86732 p. 2.3.10 | |
| 85 | Fish and fish products | Shelf stability of canned products | Thermostatic test method | PN-92/A-86732 p. 2.3.11 | |
| 86 | Mayonnaises and mayonnaise sauces | Hen egg yolk content Range (0,9 - 6,5) % |
Gravimetric method | PN-A-86950:1995 p. 5.3.5 | |
| 87 | Vinegar and vinegar-based sauces | Vinegar strength Range (1 - 125) g/l |
Titrimetric method | PN-A-79733:1996 p. 3.2.7 | |
| 88 | Vinegar and vinegar-based sauces | Vinegar strength Range (1 - 75) g/l |
Potentiometric titration method | PN-A-79733:1996 p. 3.2.7 | PN-90/A-79120/07 p. 2 | |
| 89 | Agricultural products, food (Agri-food products) E) | Moisture / water content / dry matter content / total dry matter content / content of water and volatile matter / dry substance 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. |
Gravimetric method | Normy | Dokumenty UE - Decyzja Rady | Rozporządzenia MRiRW | |
| 90 | Agricultural products, food (Agri-food products) 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. |
Titrimetric method (Kjeldahl) | Normy | |
| 91 | Agricultural products, food (Agri-food products) E) | pH 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 | PB-02/LB | Rozporządzenie MRiRW | |
| 92 | Agricultural products, food (Agri-food products) E) | Content of total ash / overall ash / ash 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 | Rozporządzenia krajowe | |
| 93 | Agricultural products, food (Agri-food products) E) | Content of ash insoluble in hydrochloric acid solution 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 | |
| 94 | Agricultural products, food (Agri-food products) E) | Masa netto / Masa odciekniętych owoców i warzyw / Zawartość nadzienia (farszu) / Zawartość składników stałych / Zawartość składników mieszanki / Zawartość pokrywy / Zawartość korpusu 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 | Procedury badawcze | |
| 95 | Agricultural products, food (Agri-food products) E) | Pasteurisation efficiency / Enzyme 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. |
Colour reaction method | Normy | |
| 96 | Agricultural products, food (Agri-food products) E) | Zawartość soli kuchennej / Zawartość chlorków / Zawartość chlorku sodu / Zawartość soli 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. |
Titrimetric method (Mohr) | Normy | |
| 97 | Agricultural products, food (Agri-food products) E) | Acidity / Total acidity / fat acidity 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. |
Titrimetric method | Normy | Rozporządzenie MRiRW | |
| 98 | Agricultural products, food (Agri-food products) E) | Total acidity / Free acid 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. |
Potentiometric titration method | Normy | Rozporządzenia MRiRW | |
| 99 | Agricultural products, food (Agri-food products) E) | Fat content / Free fat content / Fat content in dry matter 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. |
Extraction-gravimetric method | Normy | |
| 100 | Agricultural products, food (Agri-food products) E) | Organoleptic quality attributes 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 | Rozporządzenia MRiRW | |
| 101 | Agricultural products, food (Agri-food products) E) | Sweetener 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. |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | Normy | |
| 102 | Agricultural products, food (Agri-food products) E) | Preservative 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. |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | Normy | |
| 103 | Agricultural products, food (Agri-food products) E) | Presence of dyes 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. |
Thin-layer chromatography (TLC) | PN-ISO 13496 | Procedury badawcze | |
| 104 | Agricultural products, food (Agri-food products) E) | Sugar content Zawartość sacharozy 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. |
Titrimetric method | Normy | Rozporządzenia krajowe | |
| 105 | Agricultural products, food (Agri-food products) E) | Presence of impurities / Impurities content / Presence of pests and their residues / Content of pests and their residues 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. |
Visual, gravimetric method | Normy | |
| 106 | Agricultural products, food (Agri-food products) E) | Sugar 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. |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | Normy | Rozporządzenia krajowe | |
| 107 | Agricultural products, food (Agri-food products) E) | Sodium content Salt 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. |
Ion chromatography with conductometric detection (IC-CD) | Procedura badawcza PB-16/LB | |
Reference standards (91)
Dokumenty UE - Decyzja Rady
FSA project Q01122. Measurement of theobromine content in cocoa for determining cocoa solids content in chocolate and chocolate products. UK Defra Website, Project code: FA0202, 2011
IFU Analysis No. 1A:1998
IS 1163:1992
Normy
PB-01/LB, Wydanie 2 z dnia 27.04.2020 r.
PB-02/LB
PB-06/LB, Wydanie 2 z dnia 27.04.2020 r.
PB-08/LB, Wydanie 2 z dnia 27.04.2020 r.
PB-1/GIJHARS, Wydanie 1 z dnia 16.08.2018
PB-10/LB, Wydanie 2 z dnia 27.04.2020 r.
PB-11/LB, Wydanie 2 z dnia 27.04.2020 r.
PB-12/LB, Wydanie 2 z dnia 30.12.2021 r.
PB-2/GIJHARS Wydanie 1 z dnia 07.01.2026
PB-3/GIJHARS Wydanie 1 z dnia 07.01.2026
PN-68/A-86122 p. 3.4
PN-73/A-86232 p. 3.5.1
PN-77/A-74041 p. 2
PN-77/A-74041 p. 3
PN-85/A-79033 p. 3.6.1
PN-85/A-82059 p. 2.1
PN-90/A-75052-03
PN-90/A-75052/02
PN-90/A-75101/02 p. 2
PN-90/A-75101/02/Az1:2002
PN-90/A-75101/07
PN-90/A-75101/07 p. 3
PN-90/A-79120/07 p. 2
PN-92/A-86522 p. 5.3.6
PN-92/A-86732 p. 2.3.10
PN-92/A-86732 p. 2.3.11
PN-93/A-74130 p. 3.3.2
PN-A-04019:1998 p. 2
PN-A-74131: 1999, Załącznik A
PN-A-74131: 1999, Załącznik B
PN-A-79011-6:1998 p. 3.3.5
PN-A-79093-12:2000
PN-A-79093-12:2000/Ap1:2002
PN-A-79093-2:2000 p. 2.1
PN-A-79093-2:2000/Ap1:2002
PN-A-79093-5:2000 p. 2.2
PN-A-79093-5:2000/Ap1:2002
PN-A-79733:1996 p. 3.2.7
PN-A-82055-4:1997
PN-A-82055-4:1997/Az1:2002
PN-A-82055-5:1994
PN-A-82060:1999
PN-A-82060:1999, Załącznik A
PN-A-86950:1995 p. 5.3.5
PN-EN 1137:2000
PN-EN 1138:2001
PN-EN 12014-3:2006
PN-EN 12014-3:2006/Ap1:2008
PN-EN 12014-4:2006
PN-EN 12014-4:2006/Ap1:2007
PN-EN 12143:2000
PN-EN 12630:2002
PN-EN 12856:2002
PN-EN ISO 17678:2019-07
PN-EN ISO 23275-1:2009
PN-EN ISO 23275-2:2010
PN-EN ISO 3093:2010
PN-EN ISO 3727-2:2004
PN-EN ISO 3727-3:2005
PN-EN ISO 7971-3:2019-03
PN-ISO 13496
PN-ISO 1841-1:2002
PN-ISO 3496:2000
Procedura badawcza PB-16/LB
Procedury badawcze
Report EUR 22666EN, 2007
Rozporządzenia MRiRW
Rozporządzenia krajowe
Rozporządzenie MRiRW
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. I (Dz.U. Nr 17 poz. 94)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. II ze zm. (Dz.U. Nr 17 poz. 94, Dz.U. z 2015 r. poz. 1173)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. IV (Dz.U. Nr 17 poz. 94)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. IX ze zm. (Dz.U. Nr 17 poz. 94, Dz.U. z 2015 r. poz. 1173)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. V (Dz.U. Nr 17 poz. 94)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. VI (Dz. U. Nr 17 poz. 94)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. VII (Dz.U. Nr 17 poz. 94)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. XII (Dz. U. Nr 17 poz. 94)
Rozporządzenie MRiRW z dnia 14 stycznia 2009 r., Załącznik, p. XII ze zm. (Dz.U. Nr 17 poz. 94, Dz.U. z 2015 r. poz. 1173)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 1 (Dz.U. z 2022 r. poz. 1469)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 2 (Dz.U. z 2022 r. poz. 1469)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 3 (Dz.U. z 2022 r. poz. 1469)
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. Załącznik 7 (Dz.U. z 2022 r. poz. 1469)
Rozporządzenie MRiRW z dnia 27 września 2022 r. (Dz.U. z 2022 r. poz. 2113)
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r., załącznik VII (Dz.U. L 304 z 22.11.2011).
Test producenta: R-Biopharm AG. Enzytec Liquid L-Glutaminic acid. Art. No. E8530
Test producenta: R-Biopharm AG. Enzytec Liquid Lactose / D-Galactose. Art. No. E8110