CERTIFICATE OF ACCREDITATION

Transcription

1 CERTIFICATE OF ACCREDITATION ANSI-ASQ National Accreditation Board 500 Montgomery Street, Suite 625, Alexandria, VA 22314, This is to certify that Certified Laboratories of California Inc Dale Street Buena Park, CA has been assessed by ANAB and meets the requirements of both international standard ISO/IEC 17025:2005 and the AOAC International Guidelines for Laboratories performing Microbiological and Chemical Analysis of Food and Pharmaceuticals while demonstrating technical competence in the field of TESTING Refer to the accompanying Scope of Accreditation for information regarding the types of tests to which this accreditation applies. AT-1858 Certificate Number Certificate Valid: 03/23/ /21/2019 Version No. 006 Issued: 03/23/2018 This laboratory is accredited in accordance with the recognized International Standard ISO/IEC 17025:2005. This accreditation demonstrates technical competence for a defined scope and the operation of a laboratory quality management system (refer to joint ISO-ILAC-IAF Communiqué dated April 2017).

2 SCOPE OF ACCREDITATION TO ISO/IEC 17025:2005 AND AOAC FOOD LABORATORY REQUIREMENTS Certified Laboratories of California, Inc Dale Street Buena Park, CA Mary Lee TESTING Valid to: April 21, 2019 Certificate Number: AT-1858 Microbiology Aerobic Coliforms / Fecal Coliform / Escherichia coli Aerobic Coliforms / E. coli Chapter 7; FDA BAM Chapter 3; SMEWW 9215; SMEDP Chapter 6 AOAC ; FDA BAM Chapter 4; SMEWW 9221; SMEDP Chapter 7 AOAC ; AOAC ; AOAC AOAC ; AOAC ; AOAC Coliforms VRB FDA BAM Chapter 4 Lactic Acid Producing Bacteria Staphylococcus aureus Chapter 19 Chapter 39; AOAC ; FDA BAM Chapter 12 Foods, Dairy and Water MPN Spread Plate Page 1 of 5

3 Microbiology Staphylococcus aureus Yeast and Mold Yeast and Mold AOAC ; AOAC ; AOAC Chapter 20; FDA BAM Chapter 18 AOAC ; SMEWW 9610 Enterobacteriaceae AOAC Listeria species cultural Listeria species - Listeria monocytogenes - Listeria species ELFA Listeria monocytogenes - ELFA Salmonella species ELFA Salmonella species Salmonella species cultural E coli O157:H7 - AOAC ; FDA BAM Chapter 10; USDA/FSIS MLG Chapter 8 AOAC ; AOAC AOAC ; AOAC AOAC ; AOAC RI981202; AOAC ; AOAC Cultural ELFA AOAC ELFA AOAC ; AOAC ; AOAC ; AOAC RI AOAC RI ; AOAC ; AOAC RI100201; AOAC ; AOAC RI AOAC ; FDA BAM Chapter 5; USDA/FSIS MLG Chapter 4 AOAC ; AOAC ELFA Cultural E. coli O157:H7 ECPT AOAC RI ELFA E. coli O157:H7 Confirmation USDA MLG Chapter 5 Cultural Page 2 of 5

4 Microbiology Bacillus cereus Clostridium perfringens Chapter 31; AOAC ; FDA BAM Chapter 14; USDA FSIS MLG Chapter 12 the examination of Foods Chapter 33, FDA BAM On line Chapter Food Spread Plate Chemistry Decomposition Net Contents of Frozen Seafood Ash - Acid Insoluble and Total Extractable Color in Capsicums and their Oleoresins Piperine Content of Black and White Pepper, their Oleoresins and Soluble Pepper Seasoning Steam Volatile Oil in Cassia (revised) and other Spices SOP-Z ALL, SOP-Z ALL, SOP-Z ALL AOAC: ; AOAC , SOP-Z ALL Canned Tuna, Fresh and Frozen Seafood, Mahi Mahi Canned Tuna, Fresh and Frozen Seafood, Mahi Mahi Organoleptic ASTA 4.0 and 3.0 Spices and Foods SOP-E ALL Extractable Color in Capsicums and Their Oleoresins ASTA 20.1 Spices and Foods Spectrophotometric ASTA 12.1 Spices and Foods Spectrophotometric ASTA 5.2 and 16.0 Spices and Foods Distillation Page 3 of 5

5 Chemistry Light Filth Filth - Macroanalytical AOAC Chapter 16, Subchapter 4, 5, 8, 9, 10, 11, 12, 14, 15 LIB#: 2957, 3172, 3156, SOP # MACR-F ASTA 14.1, AOAC MAPM Chapter 5, Subchapters 3, 8, 9, 10, 11, ASTA 14.0, 22.1 and 26.0, SOP # MACR-F Baked Goods, Beverages and Beverage Materials, Breakfast Cereals, Dairy, Eggs and Egg, Fruits and Fruit, Grains and their, Miscellaneous, Nuts and Nut, Poultry, Meat, Fish and other Marine, Shrimp, Snack Food, Spices and other Condiments, Sugars and Sugar, Vegetables and Vegetables Extraneous Matter in Spices (excluding pepper), Fruit and Fruit, Grains and Grain, Ground Capsicums (Excluding Paprika), Light Berries and Extraneous Matter in Pepper, Nuts and Nut, Paprika, Spices, Condiments, Flavors and Crude Drugs, Foreign Leaves in Oregano, Vegetables and Vegetable Sampling and Collection SOP G ALL FDA Detained Merchandise Sampling Sampling Meat Drilling Artificial Colors Ash G Frozen Meat Sampling AOAC (Young), JAOAC 46(6) 1963 Graichen; SOP-W ALL FDC Color Additives in Food, Mary Young Procedure AOAC Latest Edition; SOP-W ALL Total Ash TLC Page 4 of 5

6 Chemistry Note: Brix and Refractive Index Calories Carbohydrates (by calculation) Fat by Ether Extraction Fat by Mojonnier Acid Hydrolysis Free Fatty Acids Moisture Drying Oven Moisture Vacuum Oven ph Peroxide Value Protein Salt Sweeteners Titratable Acidity Water Activity SOP-W ALL 21 CFR (c)(1)(i)(b) 21 CFR (c)(6) AOAC ; SOP-W ALL AOAC Latest Edition; SOP-W ALL SOP-W ALL AOAC Latest Edition; SOP-W ALL AOAC Latest Edition; ASTA 2.1; SOP-W ALL AOAC SOP-W ALL SOP-W ALL AOAC SOP-W ALL AOAC ; SOP-W ALL AOAC ; SOP-W ALL AOAC ; SOP-W ALL SOP-W NCA 1. This scope is formatted as part of a single document including Certificate of Accreditation No. AT Refractometer Calculation Calculation Extraction / Extraction / Titration Vacuum Oven Potentiometric Titration Digestion / Distillation / Titration (Kjeldahl) Titration (Volhard) TLC Titration Hygrometry Page 5 of 5