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1 RQS PT PT Scheme 2018 [Jul-Aug] [October-November] PLEASE NOTE: RQS [Microbiology Chemistry] Testing PT Scheme [Jul- Aug] [October-November] - Assessment No.F-03 & F-04 (1) All food PT schemes include samples which are either standard concentrates or standard reference material, which contain levels of contaminants usually, found in food samples (2) Some Chemistry PT schemes (F-CH) includes additional certified Reference Material (CRM). (3) Microbiology sample depend on food matrices spiked with Reference culture. (4) Assigned value, Homogeneity and Stability performed by Subcontractor Lab. PT Sample Code Matrix Analyte Approx. Size 1. F-MB-4618 [ In Milk Powder ] Methods- Dehydrate sample represent 2. F-MB-4718 [ In Chicken ] Methods- 3. F-MB In Tahenaa Methods Sample represent 4. F-MB In Fish Detection of Listeria monocytogenus In Fish by using Culture Methods- 5. F-MB In Chicken Detection of Listeria monocytogenus In Fish by using Culture Methods- F-RQS-05 PT SCHEM Page 1 of 5

2 6. F-MB-5118 Detection of Shigella spp. 7. F-MB-5218 Enumeration of aerobic bacterial plate count (TBC) by using culture methods [Pour plate technique] F-MB-5318 F-MB-5418 [Cereal ] F-MB-5518 F-MB-5618 F-MB-5718 Enumeration of Yeast and Mold by using culture methods [Pour /Surface plate technique] Enumeration of Yeast and Mold [ less than or equal to 0,95] by using culture methods [Pour /Surface plate technique] Enumeration of Enumeration of Total Coliform by using culture methods [Pour plate technique] Enumeration of Enumeration of E Coli by using culture methods [Pour plate technique] PT Sample Enumeration of Coagulase positive Staphylococcus in [Culture Method] F-MB-5818 F-MB-5918 F-CH-6018 F-CH F-CH-6218 [ vanilla crystals] [ syrups /Juice] [Sugar] 18. F-CH-6318 [ syrups /Juice] 19. F-CH-6418 Tuna 20. F-CH F-CH F-CH F-CH-6818 Soft Drink Soft Drink Sugar Tea Enumeration of Enumeration of Bacillus cereus by using culture methods [Pour plate Enumeration of Enumeration of Clostridium perfringen by using culture methods [Pour plate Determination of melting point in vanilla crystals by using melting point instrument Determination of brix in syrups by using reflect meter Determination of sucrose in sugar by using Polari meter. Determination of ph in syrups by using ph meter Determination of total volatile nitrogen in canned fish by using Determination of carbon dioxide in soft drink by using Carbon Dioxide instrument. Determination of brix in Soft Drink by using reflect meter Determination of Cu in White sugar by using atomic absorption Determination of Cu in un flavoured tea by using atomic absorption One Can 3 cans F-RQS-05 PT SCHEM Page 2 of 5

3 24. F-CH F-CH F-CH F-CH-7218 wheat wheat Vegetable Oil Vegetable Oil 28. F-CH-7318 food ingredients [Raw material] 29. F-CH-7418 canned fish 30. F-CH-7518 meat 31. F-CH-7618 ceramic wave & glassware 32. F-CH-7718 canned fish 33. F-CH F-CH-7918 Hot cherry powder 35. F-CH-8018 sweetener F-CH-8118 Determination of Cd & Pb wheat by using atomic absorption Determination of Cd & Pb wheat by using ICP Determination of Acidity in vegetable oil by using titration methods Determination of Peroxide value in vegetable oil by using titration methods Determination of melting points in food ingredients by using Melting point instrument Determination of ph in canned fish by using ph meter Determination of protein % in meat products by using Determination of Pb, Cd iby using Flame atomic absorption. PT Sample for determination of Hg by using mercury analyser Determination of Total Fat % by using Soxthelt Determination of Sudan days by using HPLC Determination of food additive[sweetener] by using HPLC Determination of Ash % and Moisture% F-CH-8218 Determination of Acidity by using titration 38. Determination of Total Fat % by using F-CH-8318 Soxthelt 39. Determination of Aflatoxine [ B1,B2,G1 F-CH-8418 Nuts,G2] in Feed by using HPLC 40. F-CH-8518 Rice Determination of Aflatoxine [ B1,B2,G1,G2] in Feed by using HPLC 41. F-CH-8618 Feed Determination of Protein by using 42. F-CH-8718 Meat Determination of T.V.N by using Kledhal methods 43. F-CH-8818 Herbs Determination of Moisture, Total Ash and Acid Insoluble ash 44. F-CH-8918 spices Determination of Ash % and Moisture % 45. F-CH-9018 Salt Determination of Iodine 46. F-CH-9118 Herbs Determination of Volatile Oil 47. F-CH-9218 Cereal Determination of Ash % and Moisture % 48. F-CH-9318 Cocoa Powder Determination of Total Fat %t In Cocoa Powder by using Soxtherm Extraction System One cane 100 ml One cane Ampule 1 100g 1 1 F-RQS-05 PT SCHEM Page 3 of 5

4 49. F-CH-9418 Oil Determination Fatty Acid by using GC 50. F-CH-9518 oil Determination of Vitamin A by using HPLC 51. F-CH-9618 Juice Determination of Total Sugar and Reducing Sugar by using spectrophotometer 52. F-CH-9718 Dry onion Determination of Water Activity in Dried Onion 53. F-CH-9818 Dry onion Determination of Colour in dried onion by using colour meter. 54. F-CH-9918 Pickles Determination of Salt % by titration 55. F-CH Meat products Determination of fat by using Soxthelt 56. F-CH Meat products Determination of moisture% and Ash % 57. F-CH un flavoured tea 58. F-CH un flavoured tea Determination of Cu by using atomic absorption /ICP Determination of Cu by using ICP 59. F-CH meat products Determination of protein % by using 60. F-CH fish Determination of heavy metal [pb, Cd & Cu] by using atomic absorption 61. F-CH fish Determination of heavy metal [pb, Cd & Cu] by using ICP 62. F-CH Vegetable Determination of Pesticide residue by 63. F-CH Fruits Determination of Pesticide residue by 64. F-CH Dry Determination of Pesticide residue by 65. F-CH Biscuits Determination of protein % by using 66. F-CH Biscuits Determination of Ash % and Moisture% 67. F-CH Flour Determination of Ash % & Moisture% and Total Solids 68. F-CH Meat Determination of ractopamine In meat by using ELISA 69. F-CH Fish Detection & determination of Malachite Green in Fish by using ELISA 70. F-CH Fish Detection of Staph auras toxin in cheese by using ELISA 71. F-CH Meat T Sample for bioassay for detection and determination of Aminoglycosides [streptomycin and gentamicin] in meat By using Biological Assay g 30 g 1 2 X 2 X 2 X F-RQS-05 PT SCHEM Page 4 of 5

5 72. F-CH Meat PT Sample for bioassay for detection and determination of Beta-Lactam Antibiotics [Penicillin G potassium salt] in meat By using Biological Assay 73. F-CH Meat PT Sample for determine the adulteration of Meat Authenticity by using PCR test 74. F-CH PT sample for Determination of Fatty Acid Profile in using GC-Mass technique 75. F-CH PT sample for Determination of fat Soluble Vitamins A and D In Milk Powder using HPLC technique 76. F-CH PT sample for Determination of water Soluble Vitamins C In using HPLC technique 77. F-CH PT sample for Determination of Sodium, Calcium and Iron in using Atomic Absorption Technique 78. F-CH spices Determination of Moisture and Ash in spices by using Oven 79. F-CH Cereal Determination of Moisture and Ash in spices by using Oven 80. F-CH Herbs Determination of Volatile oil 81. F-CH soft drink Determination of Tin in soft drink.by using ICP 82. F-CH Meat and meat products 83. F-CH Fruits and vegetables product Determination of nitrite content By using Spectrophotometer Determination of soluble solids by using Refract- meter 84. F-CH DNA Extract Detection of genetic modified food fouadeltahan@yahoo.co.uk Rqs_pt@yahoo.com F-RQS-05 PT SCHEM Page 5 of 5

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