OiB accreditation scope LB JARS No 37/MON/2015, edition 3. No 37/MON/2015. Ed. 3

Transcription

1 Appendix to the Decision No. Of the Minister of National Defense of.. OiB ACCREDITATION SCOPE No 37/MON/2015 Ed. 3 LABORATORIUM BADAWCZE JARS Sp. z o.o. Łajski, ul. Kościelna 2a, Legionowo Product group number* Name of product or product group 15 Individual and group food rations and products in the ration Tested characteristics of the product and test methods Mesophilic aerobic bacteria and / or mesophilic Thermophilic bacteria and / or thermophilic Amylolytic aerobic bacteria and / or amylolytic Presence of Bacillus subtilis in a given mass/volume of the sample Bacillus cereus count Bacillus subtilis count Total microbial count Presence of mesophilic aerobic bacteria in a specified mass / volume of sample Presence of anaerobic spore-forming bacteria and sulfate (IV) reducing anaerobic spore-forming bacteria in a specific weight / volume of sample Sulfate (IV) reducing anaerobic bacteria and / or spores of sulfate (IV) reducing anaerobic bacteria count Presence of coliforms in a specific weight / volume of sample Normative documents and / or documented research procedures (Ae) PB-77/LM (Ae) PB-76/LM (Ae) PB-39/LM (Ae) PB-06/LM (Ae) PN-EN ISO 7932 (Ae) PB-40/LM (Ae) PN-EN ISO (Ae) PN-EN ISO (Ae) PB-96/LM (Ae) PB-13/LM (Ae) PN-ISO (Ae) PN-ISO / 15

2 Coliform count (Ae) PN-ISO 4832 Coagulase-positive staphylococci (Ae) PN-EN ISO presence (Staphylococcus aureus and other species) in a given mass/volume of sample Coagulase-positive staphylococci count (Ae) PN-EN ISO (Staphylococcus aureus and other species) Yeast and mold count (Ae) PN-ISO (Ae) PN-ISO (Ae) PN-ISO 7954 Osmotolerant yeast and mold count (Ae) PB-95/LM Presence of yeasts and molds in a given (Ae) PB-98/LM Presence of Salmonella spp. in a given Presence of specific DNA of Salmonella spp. in a Listeria monocytogenes count Presence of Listeria monocytogenes in a Presence of specific DNA of Listeria monocytogenes in a given β-glucuronidase-positive Escherichia coli count Presence of possible Escherichia coli in a Thermostatic trial Organoleptic studies of food rations and products included in rations and their packagings Simple descriptive test Appearance, color, smell, taste, texture Sensory evaluation - quantitative descriptive analysis and sensory profiling tests Sensory evaluation point method Sensory evaluation scaling method (Ae) PB-12/LM (Ae) PN-EN ISO 6579 (Ae) PB-08/LM (Ae) PB-93/LM (Ae) PN-EN ISO (Ae) PB-10/LM (Ae) PB-42/LM (Ae) PB-41/LM (Ae) PN-EN ISO (Ae) PB-09/LM (Ae) PB-94/LM (Ae) PN-ISO (Ae) PN-ISO 7251 PN-A :1990 PN-A :1993 PN-A-86732:1992 (Ae) PB-21/LF PB-21/ LF, ed. 6 dated PN-ISO 6658:1998 PN-ISO 6564:1999 PN-ISO 11036:1999 PB-21/ LF, ed. 6 dated PB-48/ LF, ed. 3 dated 2 / 15

3 Sensory evaluation pair method ISO 5495:2007 P Sensory evaluation triangle method ISO 4120:2007 P Nutritonal value (Ae) PB-64/LF - Calorific value - Energy value From calculations Net mass PB-78/LF, ed. 2 dated Range (1-1500) g Content of meat components in relation to declared net weight The share of the water layer in relation to the declared net weight General acidity Dry mass of tomato sauce Refractometric method. Mohr titrimetric method.. Potentiometric titration method Mechanical impurities Content of ash insoluble in 4 mol / l HCl (mineral impurities). Range: ( )% Leak test Vacuum dryer method Visual method Immersion method Total fat content Range: ( )% Nitrogen content by Kjeldahl/proteins. Range: (0.2 95) % Dry mass content Range: ( ,9) % Content of pollutants, pests and their residues Total sugars and reducing sugars content Range: ( )% PB-74/LF, ed. 2 dated PB-74/LF, ed. 2 dated PN-A-86746:1974 PN-A-74108:1996 PN-A :1998 PN-A :1990+Az1:2002 PB-79/ LF, ed. 3 dated PN-A-86745:1974 (Ae) PB-17/LF PB-24/LF, ed. 2 dated PB-70/LF, ed. 3 dated PB-67/LF, ed. 2 dated PB-55/LF, ed. 3 dated (Ae) PB-69/LF (Ae) PB-61/LF (Ae) PB-14/LF (Ae) PB-16/LF PB-70/LF, ed 3 dated PB-75/LF, ed. 2 dated PB-60/LF, ed. 2 dated (Ae) PN-A (Ae) PN-A (Ae) PN-A (Ae) PN-A (Ae) PN-A (Ae) PB-73/LF (Ae) PB-80/LF 3 / 15

4 Total fat content in dry mass Range: (0,10 90) % ELEMENTS Inductively coupled plasma atomic emission spectrometry (ICP-OES) Range:( ,000) mg / kg cadmium ( ,000) mg / kg lead ( ) mg / kg sodium ( ) mg / kg calcium ( ) mg / kg iron ( ) mg / kg tin ( ) mg / kg arsenic ( ) mg / kg zinc ( ) mg / kg phosphorus ( ) mg / kg potassium Content of elements Inductively coupled plasma mass spectrometry (ICP MS) Ochratoxin A content High performance liquid chromatography method Range: ( ) µg/kg Deoksynivalenol content High performance liquid chromatography method Range: ( ) µg/kg Zearalenon content High performance liquid chromatography method Range: (6 400) µg/kg B1 aflatoxin and sum of Bl, B2, G1 and G2 aflatoxins content High performance liquid chromatography method Range: ( ) µg/kg Bl, G1 (0.20 5) µg/kg B2, G2 Determination of fineness Sieve method Sulfur (IV) oxide content Range: (5 500) mg/kg The mass of drained fruit and vegetables Total extract Refractometric method Range: (1.0 85) % (Ae) PB-69/LF (Ae) PB-16/LF PB-158/LF, ed. 6 dated (Ae) PB-28/LF PN-EN 15763:2010 PB-46/LF, ed. 3 dated PB-63/LF, ed. 2 dated PB-47/LF, ed. 2 dated PB-53/LF, ed. 4 dated PN-A-74015:1973 PB-111/LF, ed. 3 dated PN-A :1990 PN-EN ISO 12143:2000 PN-A :1990+Az1:2002 PN-A-79033: / 15

5 ph PB-56/LF, ed. 5 dated Potentiometric method Range: (3 10) Jelly and melted fat content PB-74/LF, ed. 2 dated Content of meat components in relation to declared net weight of canned meat Free fat content Range: ( ) % Water content Range: ( ) % Starch content Luff-Schoorl titrimetric method Range: (0,50 60) % Water content Refractometric method Range: (14,0 27) % Extract Refractometric method Range: ( )% Free acids Potentiometric titration method Range: (5.0 60) mval/kg Specific conductivity Conductometric method Range: ( ) gs/cm Mechanical impurities Range: ( ) % Proline content Spectrophotometric method Range: ( ) mg/100g Diastase number Spectrophotometric method Water extract Range: (1,0 50) % Total ash Range: (0,02 80) % Content of water soluble and insoluble ash Range: (0,02 40) % PB-74/LF, ed. 2 dated (Ac) PN-ISO 1444 (Ae) PN-ISO 1442 PB-541LF, ed. 2 dated PN-A-77626:1988 p Ordinance of the Minister of Agriculture and Rural Development, dated (Dz. U. Nr 17, poz. 94 ) p. I PN-A-77626:1988 p Ordinance of the Minister of Agriculture and Rural Development, dated (Dz. U. Nr 17, poz. 94) p. I Ordinance of the Minister of Agriculture and Rural Development, dated (Dz. U. Nr 17, poz. 94) p. VIII PN-A-77626:1988 p PN-A-77626:1988 p PN-A-77626:1988 p Ordinance of the Minister of Agriculture and Rural Development, dated (Dz. U. Nr 17, poz. 94) p. V Ordinance of the Minister of Agriculture and Rural Development, dated (Dz. U. Nr 17, poz. 94) p. VIII as amended (Dz. U. z 2015 poz. 1173) PN-ISO 9768:1996+AC1:2000 (Ae) PB-19/LF PN-ISO 1576: / 15

6 Ash alkalinity PN-ISO 1578:1996 Range: (0.5 3,0) % KOH Raw fiber PB-68/LF, ed. 2 dated Range: ( ) % Caffeine content High performance liquid chromatography method Range: ( ) mg/kg Nitrate and nitrite content Range: Nitrates (V) (0,5 2000) mg/kg Nitrates (III) (0,5 160) mg/kg Spectrophotometric method Content of polycyclic, aromatic hydrocarbons (PAH) High performance liquid chromatography with fluorescence detection method (HPLC-FLD) Total phosphorous content Range: ( %) m/m P Spectrophotometric method Added phosphorous content (from calculations) Determination of the content of stuffing, couverture, glaze, icing, covering and other ingredients Density Range: ( ) g/ml Pycnometric method Histamine content Range: ( ) mg/kg High performance liquid chromatography with DAD detection method (HPLCDAD) Fat acidity Range: ( ) % Acid number Range: ( ) mg KOH/g Peroxide number Range: (0,10 30) meq 0 2 /kg Iodine number Range: (3 200) g/100 g Palatability Range: 1-5 Scoring method Anisidine number Range: (0.5 70) Spectrophotometric method Fatty acid content Gas chromatography with flame ionisation detection (GC-FID) PB-32/LF, ed. 5 dated (Ae) PB-51/LF (Ae) PB-258/LF PB-84/ LF, ed. 3 dated PB-74/ LF, ed. 2 dated PB-85/ LF, ed. 2 dated PB-161/ LF, ed. 2 dated PB-201LF, ed. 6 dated PB-20/LF, ed. 6 dated PB-72/LF, ed. 5 dated PN-EN ISO 3961:2013 PN-A-86935:1996 PN-EN ISO 6885: (Ae) PB-191/LF 6 / 15

7 Special meat preserves OiB accreditation scope LB JARS No 37/MON/2015, edition 3 Fat acidity PN-ISO 7305:2001 Range: ( ) mg KOH/100g Titrimetric method Volatile acidity PN-A :1990 Range: (0.05 2,5) g/1 Distillation method Carbon (IV) oxide content PN-A-79033:1985 Range: ( ) g/l Pressure method Leak test PB-55/LF, Vacuum dryer method ed. 3 dated Visual method Immersion method Vitamin method High performance liquid chromatography with spectrophotometric detection method (HPLC-UV) Glucose, fructose, sucrose, lactose and maltose content Range: (0.2 90) g/100g, g/100m1 High performance liquid chromatography with refractometric detection method (HPLC-RID) Sum of simple sugars (fructose+glucose) (from calculations) Water activity Range: ( ) Dewdrop point detection method Dietary fiber content Range: (0.1 50) % Mesophilic aerobic bacteria and / or mesophilic Total microbial count Presence of mesophilic aerobic bacteria in a specified mass / volume of sample Presence of anaerobic spore-forming bacteria and sulfate (IV) reducing anaerobic sporeforming bacteria in a specific weight / volume of sample Listeria monocytogenes count Presence of Listeria monocytogenes in a specified mass / volume of sample Presence of specific DNA of Listeria monocytogenes in a Sulfate (IV) reducing anaerobic bacteria and / or spores of sulfate (IV) reducing anaerobic bacteria count (Ae) PN-EN (Ae) PB-257/LF PB-22/LF, ed. 2 dated PB-87/LF, ed. 2 dated (Ae) PB-18/LF (Ae) PB-77/LM (Ae) PN-EN ISO (Ae) PN-EN ISO (Ae) PB-96/LM (Ae) PB-131LM (Ae) PN-EN ISO (Ae) PB-10/LM (Ae) PB-42/LM (Ae) PB-41/LM (Ae) PN-EN ISO (Ae) PB- 09/LM (Ae) PB-94/LM (Ae) PN-ISO / 15

8 Thermophilic bacteria and / or thermophilic (Ae) PB-76/LM Presence of coliforms in a specific weight / (Ae) PN-ISO 4831 volume of sample Coagulase-positive staphylococci presence (Ae) PN-EN ISO (Staphylococcus aureus and other species) in a given 3 Presence of Salmonella spp. in a given mass/volume of sample (Ae) PB-12/LM (Ae) PN-EN ISO 6579 (Ae) PB-08/LM Presence of specific DNA of Salmonella spp. in a (Ae) PB-93/LM Thermostatic trial PN-A :1994 Organoleptic studies of packagings NO-89-A Organoleptic studies of preserve contents NO-89-A Appearance, color, smell, taste, texture Sensory evaluation - quantitative descriptive analysis and sensory profiling tests Sensory evaluation point method Sensory evaluation scaling method Sensory evaluation pair method Sensory evaluation triangle method Net mass Range: (1 1500) g Mechanical impurities Jelly and melted fat content Free fat content Range: ( ) % Mohr titrimetric method nia potencjometrycznego Water content Range: ( ) % Nitrogen content by Kjeldahl/proteins Range: (0.2 95) % Starch content Luff-Schoorl titrimetric method Range: ( ) % PB-211LF, ed. 6 dated PN-ISO 6658:1998 PN-ISO 6564:1999 PN-ISO 11036:1999 PB-21/LF, ed. 6 dated PB-48/LF, ed. 3 dated ISO 5495:2007 P ISO 4120:2007 P PB-78/LF, ed. 2 dated PB-70/LF, ed. 3 dated PB-74/LF, ed. 2 dated (Ae) PN-ISO 1444 (Ae) PB-17/LF PB-24/LF, ed. 2 dated (Ae) PN-ISO 1442 (Ae) PB-14/LF, PB- 54/LF, ed. 2 dated 8 / 15

9 Special meatvegetable preserves OiB accreditation scope LB JARS No 37/MON/2015, edition 3 Leak test Vacuum dryer method Visual method Immersion method Mesophilic aerobic bacteria and / or mesophilic Total microorganism count Presence of mesophilic aerobic bacteria in a specified mass / volume of sample Presence of anaerobic spore-forming bacteria and sulphate (IV) reducing anaerobic sporeforming bacteria in a specific weight / volume of sample Thermophilic bacteria and / or thermophilic Presence of coliforms in a specific weight / volume of sample Coagulase-positive staphylococci presence (Staphylococcus aureus and other species) in a Presence of Salmonella spp. in a given Presence of specific DNA of Salmonella spp. in a Yeast and mould count Presence of yeasts and molds in a given Listeria monocytogenes count Presence of Listeria monocytogenes in a Presence of specific DNA of Listeria monocytogenes in a given mass/volume of sample Sulfate (IV) reducing anaerobic bacteria and / or spores of sulfate (IV) reducing anaerobic bacteria count Thermostatic trial PB-55/LF, ed. 3 dated (Ae) PB-77/LM (Ae) PN-EN ISO (Ae) PN-EN ISO (Ae) PB-96/LM (Ae) PB-13/LM (Ae) PB-76/LM (Ac) PN-ISO 4831 (Ac) PN-EN ISO (Ae) PB-12/LM (Ae) PN-EN ISO 6579 (Ae) PB-08/LM (Ae) PB-93/LM (Ae) PN-ISO (Ae) PN-ISO (Ae) PN-ISO 7954 (Ae) PB-98/LM (Ae) PN-EN ISO (Ae) PB-10/LM (Ae) PB-421LM (Ae) PB-41/LM (Ae) PN-EN ISO (Ae) PB-09/LM (Ae) PB-94/LM (Ae) PN-ISO PN-A :1990 Organoleptic studies of packagings NO-89-A Organoleptic studies of preserve contents NO-89-A Appearance, color, smell, taste, texture Sensory evaluation - quantitative descriptive analysis and sensory profiling tests PB-21/LF, ed. 6 dated PN-ISO 6658:1998 PN-ISO 6564:1999 PN-ISO 11036: / 15

10 Sensory evaluation point method PB-21/LF, ed. 6 dated Sensory evaluation scaling method PB-48/LF, ed. 3 dated Sensory evaluation pair method ISO 5495:2007 P Sensory evaluation triangle method ISO 4120:2007 P Net mass PB-78/LF. ed. 2 dated Range: (1 1500) g Mechanical impurities PB-70/LF. ed. 3 dated Jelly and melted fat content PB-74/LF. ed. 2 dated Content of meat components in relation to declared net weight of the preserve Free fat content Range: ( ) % Mohr titrimetric method Potentiometric titration method Water content Range: ( ) % Nitrogen content by Kjeldahl/proteins Range: (0.2 95) % Starch content Luff-Schoorl titrimetric method Range: ( ) % Leak test Vacuum dryer method Visual method Immersion method Mesophilic aerobic bacteria and / or mesophilic Total microorganism count Presence of mesophilic aerobic bacteria in a specified mass / volume of sample Presence of anaerobic spore-forming bacteria and sulfate (IV) reducing anaerobic sporeforming bacteria in a specific weight / volume of sample PB-74/LF. ed. 2 dated (Ac) PN-ISO 1444 (Ae) PB-17/LF PB-24/LF. ed. 2 dated (Ae) PN-ISO 1442 (Ae) PB-14/LF PB-54/LF. ed. 2 dated PB-55/LF. ed. 3 dated NO-89-A (Ae) PB-77/LM (Ae) PN-EN ISO (Ae) PN-EN ISO (Ae) PB-96/LM (Ae) PB-13/LM 10 / 15

11 Thermophilic bacteria and / or thermophilic (Ae) PB-76/LM Presence of coliforms in a specific weight / (Ae) PN-ISO 4831 volume of sample Coagulase-positive staphylococci presence (Ae) PN-EN ISO (Staphylococcus aureus and other species) in a Presence of Salmonella spp. in a given (Ae) PB-12/LM (Ae) PN-EN ISO 6579 (Ae) PB-08/LM Presence of specific DNA of Salmonella spp. in a (Ae) PB-93/LM Listeria monocytogenes count Presence of Listeria monocytogenes in a (Ae) PN-EN ISO (Ae) PB-10/LM (Ae) PB-42/LM (Ae) PB-41/LM (Ae) PN-EN ISO (Ae) PB-09/LM (Ae) PB-94/LM Presence of specific DNA of Listeria monocytogenes in a Sulfate (IV) reducing anaerobic bacteria and / (Ae) PN-ISO or spores of sulfate (IV) reducing anaerobic bacteria count Thermostatic trial PN-A :1994 Organoleptic studies of packagings NO-89-A Organoleptic studies of preserve contents NO-89-A Appearance. color. smell. taste. texture Sensory evaluation - quantitative descriptive analysis and sensory profiling tests Sensory evaluation point method Sensory evaluation scaling method Sensory evaluation pair method Sensory evaluation triangle method Net mass Range: (1 1500) g Mechanical impurities Jelly and melted fat content Free fat content Range: ( ) % Mohr titrimetric method PB-21/LF. ed. 6 dated PN-ISO 6658:1998 PN-ISO 6564:1999 PN-ISO 11036:1999 PB-21/LF. ed. 6 dated PB-48/LF. ed. 3 dated ISO 5495:2007 P ISO 4120:2007 P PB-78/LF. ed. 2 dated PB-70/LF. ed. 3 dated PB-74/LF. ed. 2 dated (Ae) PN-ISO 1444 (Ae) PB-17/LF 11 / 15

12 Special meat-fat preserves OiB accreditation scope LB JARS No 37/MON/2015, edition 3 PB-24/LF. ed. 2 dated Potentiometric titration method Zawartość wody (Ae) PN-ISO 1442 Range: ( ) % Nitrogen content by Kjeldahl/proteins (Ae) PB-14/LF Range: (0.2 95) % Starch content Luff-Schoorl titrimetric method Range: ( ) % Leak test Vacuum dryer method Visual method Immersion method Mesophilic aerobic bacteria and / or mesophilic Total microorganism count Presence of mesophilic aerobic bacteria in a specified mass / volume of sample Presence of anaerobic spore-forming bacteria and sulfate (IV) reducing anaerobic sporeforming bacteria in a specific weight / volume of sample Thermophilic bacteria and / or thermophilic Presence of coliforms in a specific weight / volume of sample Coagulase-positive staphylococci presence (Staphylococcus aureus and other species) in a Presence of Salmonella spp. in a given Presence of specific DNA of Salmonella spp. in a Listeria monocytogenes count Presence of Listeria monocytogenes in a Presence of specific DNA of Listeria monocytogenes in a given mass/volume of sample PB-54/LF. ed. 2 dated PB-55/LF. ed. 3 dated NO-89-A (Ae) PB-77/LM (Ae) PN-EN ISO (Ae) PN-EN ISO (Ae) PB-96/LM (Ae) PB-13/LM (Ae) PB-76/LM (Ae) PN-ISO 4831 (Ae) PN-EN ISO (Ae) PB-12/LM (Ae) PN-EN ISO 6579 (Ae) PB-08/LM (Ae) PB-93/LM (Ae) PN-EN ISO (Ae) PB-10/LM (Ae) PB-42/LM (Ae) PB-411LM (Ae) PN-EN ISO (Ae) PB-09/LM (Ae) PB-94/LM 12 / 15

13 Sulfate (IV) reducing anaerobic bacteria and / or (Ae) PN-ISO spores of sulfate (IV) reducing anaerobic bacteria count Thermostatic trial PN-A :1994 Organoleptic studies of packagings (Ae) PN-A Organoleptic studies of preserve contents (Ae) PN-A Appearance. color. smell. taste. texture PB-21/LF. ed. 6 dated Sensory evaluation - quantitative descriptive analysis and sensory profiling tests PN-ISO 6658:1998 PN-ISO 6564:1999 PN-ISO 11036:1999 Sensory evaluation point method PB-21/LF. ed. 6 dated Sensory evaluation scaling method PB-48/LF. ed. 3 dated Sensory evaluation pair method ISO 5495:2007 P Sensory evaluation triangle method ISO 4120:2007 P Jelly and melted fat content PB-74/LF. ed. 2 dated Net mass Range: (1 1500) g Mohr titrimetric method Mohra Potentiometric titration method Fat acidity Range: ( ) % Acid number Range: ( ) mg KOH/g Peroxide number Range: ( ) meq 02/kg Nitrogen content by Kjeldahl/proteins Range: (0.2 95) % Free fat content Range: ( ) % Water content Range: ( ) % Leak test Vacuum dryer method Visual method Immersion method PB-78/LF. ed. 2 dated (Ae) PB-17/LF PB-24/LF. ed. 2 dated PB-20/LF. ed. 6 dated PB-201LF. ed. 6 dated PB-72/LF. ed. 5 dated (Ae) PB-14/LF (Ae) PN-ISO 1444 (Ae) PN-ISO 1442 PB-55/LF. ed. 3 dated 13 / 15

14 Sterilized, Mesophilic aerobic bacteria and / or mesophilic (Ae) PB-77/LM concentrated soups Total microorganism count (Ac) PN-EN ISO (Ae) PN-EN ISO Presence of mesophilic aerobic bacteria in a (Ac) PB-96/LM specified mass / volume of sample Presence of anaerobic spore-forming bacteria (Ac) PB-13/LM and sulfate (IV) reducing anaerobic sporeforming bacteria in a specific weight / volume of sample Presence of coliforms in a specific weight / volume of sample (Ae) PN-ISO 4831 Coagulase-positive staphylococci presence (Ae) PN-EN ISO (Staphylococcus aureus and other species) in a Presence of Salmonella spp. in a given Presence of specific DNA of Salmonella spp. in a Presence of specific DNA of Listeria monocytogenes in a given mass/volume of sample Listeria monocytogenes count Presence of Listeria monocytogenes in a Sulfate (IV) reducing anaerobic bacteria and / or spores of sulfate (IV) reducing anaerobic bacteria count Yeast and mold count (Ae) PB-12/LMed. 4 dated (Ae) PN-EN ISO 6579 (Ae) PB-08/LM (Ae) PB-93/LM (Ae) PB-94/LM (Ae) PN-EN ISO (Ae) PB-10/LM (Ae) PB-42/LM (Ae) PB-41/LM (Ae) PN-EN ISO (Ae) PB-09/LM (Ae) PN-ISO (Ae) PN-ISO (Ae) PN-ISO (Ae) PN-ISO 7954 (Ae) PB-98/LM Presence of yeasts and molds in a given Thermostatic trial PN-A :1990 Organoleptic studies of packagings NO-89-A Organoleptic studies of preserve contents NO-89-A Appearance. color. smell. taste. texture Sensory evaluation - quantitative descriptive analysis and sensory profiling tests Sensory evaluation point method Sensory evaluation scaling method PB-21/LF. ed. 6 dated PN-ISO 6658:1998 PN-ISO 6564:1999 PN-ISO 11036:1999 PB-21/LF. ed. 6 dated PB-48/LF. ed. 3 dated 14 / 15

15 NOTICE: OiB accreditation scope LB JARS No 37/MON/2015, edition 3 Sensory evaluation pair method ISO 5495:2007 P Sensory evaluation triangle method ISO 4120:2007 P Net mass PB-78/LF. ed. 2 dated Range: (1 1500) g Total fat content (Ae) PB-69/LF Range: ( ) % Free fat content (Ae) PN-ISO 1444 Range: ( ) % Dry mass content (Ae) PB-16/LF Range: ( ) % (Ae) PB-17/LF Mohr titrimetric method Total acidity PN-90/A75101/04+Az1:2002 Range: (0.2 10) % Nitrogen content by Kjeldahl/proteins (Ae) PB-14/LF Range: (0.2 95) % Content of ash insoluble in 4 mol / l HCI (mineral impurities) Weight method. Range: ( )% Leak test Vacuum dryer method Visual method Immersion method PB-67/LF. ed. 2 dated PB-55/LF. ed. 3 dated NO-89-A * - product groups according to art. 6 of the Act of 17th of November 2006 on the conformity assessment system for products for defense and security purposes (Official Law Journal 235. pos as amended). 15 / 15