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, Inc. 65 Marcus Drive Melville, NY 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, Dietary Supplements, 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-1830 Certificate Number Certificate Valid: 06/12/ /23/2019 Version No. 009 Issued: 06/12/2018 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 INTERNATIONAL-GUIDELINES FOR LABORATORIES PERFORMING MICROBIOLOGICAL AND CHEMICAL ANALYSIS OF FOOD, DIETARY SUPPLEMENTS, AND PHARMACEUTICALS Certified Laboratories, Inc. 65 Marcus Drive Melville, NY Mary Lee mlee@certified-laboratories.com TESTING Valid to: December 23, 2019 Certificate Number: AT-1830 Microbiological Aerobic Plate Count Coliforms / Fecal Coliform / Escherichia coli Aerobic Plate Count Petrifilm Coliforms / E. coli Compendium of Methods for the Examination of Foods Chapter 8; 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 Compendium of Methods for the Examination of Foods Chapter 19 Foods, Dairy and Water Plate Count MPN Petrifilm Petrifilm Plate Count Plate Count Page 1 of 10

3 Microbiological Bacillus cereus Compendium of Methods for the Examination of Foods Chapter 31; AOAC ; FDA BAM Chapter 14; USDA FSIS MLG Chapter 12 Enterobacteriaceae AOAC Staphylococcus aureus Staphylococcus aureus Yeast and Mold Yeast and Mold Listeria species cultural Listeria species ELFA Listeria monocytogenes - ELFA Listeria monocytogenes - PCR Compendium of Methods for the Examination of Foods Chapter 39; AOAC ; FDA BAM Chapter 12 AOAC ; AOAC ; AOAC Compendium of Methods for the Examination of Foods Chapter 21; FDA BAM Chapter 18 AOAC ; AOAC AOAC ; FDA BAM Chapter 10; USDA/FSIS MLG Chapter 8 AOAC ; AOAC RI ; AOAC ; AOAC AOAC AOAC RI Listeria species - PCR AOAC RI Salmonella species ELFA AOAC ; AOAC ; AOAC ; AOAC RI Spread Plate Petrifilm Spread Plate Petrifilm Plate Count Petrifilm Cultural ELFA ELFA PCR PCR VIDAS Page 2 of 10

4 Microbiological Salmonella species PCR Salmonella species cultural E coli O157:H7 - PCR AOAC RI ; AOAC ; AOAC RI ; AOAC AOAC ; FDA BAM Chapter 5; USDA/FSIS MLG Chapter 4 AOAC ; AOAC E. coli O157:H7 ECPT AOAC RI PCR Cultural PCR VIDAS Chemical Decomposition Net Contents of Frozen Seafood Ash - Acid Insoluble and Total Curcumin Content of Turmeric Spice and Oleoresins Extractable Color in Capsicums and their Oleoresins Moisture (Distillation Method) 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 ASTA 4.0; ASTA 3.0 Canned Tuna, Fresh and Frozen Seafood, Mahi Mahi Spices and Foods Organoleptic Gravimetric ASTA 18.0 Spices and Foods Spectrophotometric ASTA 20.1 Spices and Foods Spectrophotometric ASTA 2.0 Spices and Foods Distillation ASTA 12.1 Spices and Foods Spectrophotometric ASTA 5.2; ASTA 16.0 Spices and Foods Distillation Page 3 of 10

5 Light Filth Filth - Macroanalytical Foreign Matter Identification Aflatoxin Baked Goods, Beverages and Beverage Materials, Breakfast Cereals, Dairy, Eggs and Egg, Fruits and Fruit, Grains and their, AOAC Chapter 16, Miscellaneous, Nuts Subchapter 4, 5, 8, 9, 10, 11, and Nut, Poultry, 12, 14, 15, Meat, Fish and other Marine LIB#: 2957, 3172, 3156, Shrimp, Snack Food, Spices and other Condiments, Sugars and Sugar, Vegetables and Vegetables ASTA 14.1; AOAC MAPM Chapter 5, Subchapters 3, 8, 9, 10, 11, ASTA 14.0, 22.1; ASTA 26.0 AOAC ; AOAC ; ASTA 14.0; ASTA 14.1 AOAC Chapter 49, Natural Toxins, ASTA 24.2; Vicam Aflatest Manual, USDA Modification of AOAC 991.3; SOP-W ALL 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 Food, nuts, spices and Food- Related Microscopy Macroscopy Microscopy Macroscopy Microscopy VICAM Page 4 of 10

6 Cholesterol Determination of Oil Soluble Dyes in Capsicum and Turmeric Samples and by HPLC Nitrofurans by Decomposition Net Contents of Frozen Seafood Ash - Acid Insoluble and Total Curcumin Content of Turmeric Spice and Oleoresins Extractable Color in Capsicums and their Oleoresins Moisture (Distillation Method) Piperine Content of Black and White Pepper, their Oleoresins and Soluble Pepper Seasoning Steam Volatile Oil in Cassia (revised) and other Spices AOAC: ; AOAC ; AOAC ; (Internal) SOP-N ALL ASTA 29.4; SOP-N ALL FDA LIB4482; SOP-N ALL SOP-Z ALL; SOP-Z ALL; SOP-Z ALL; AOAC: ; AOAC ; SOP-Z ALL ASTA 4.0; ASTA 3.0 Related Canned Tuna, Fresh and Frozen Seafood, Mahi Mahi Spices and Foods LC-MS/MS Organoleptic Gravimetric ASTA 18.0 Spices and Foods Spectrophotometric ASTA 20.1 Spices and Foods Spectrophotometric ASTA 2.0 Spices and Foods Distillation ASTA 12.1 Spices and Foods Spectrophotometric ASTA 5.2; ASTA 16.0 Spices and Foods Distillation Page 5 of 10

7 Light Filth Filth - Macroanalytical Aflatoxin Cholesterol Baked Goods, Beverages and Beverage Materials, Breakfast Cereals, Dairy, Eggs and Egg, Fruits and Fruit, Grains and their, AOAC Chapter 16, Miscellaneous, Nuts Subchapter 4, 5, 8, 9, 10, 11, and Nut, Poultry, 12, 14, 15, Meat, Fish and other Marine LIB#: 2957, 3172, 3156, Shrimp, Snack Food, Spices and other Condiments, Sugars and Sugar, Vegetables and Vegetables ASTA 14.1; AOAC MAPM Chapter 5, Subchapters 3, 8, 9, 10, 11, ASTA 14.0; ASTA 22.1; ASTA 26.0 AOAC Chapter 49, Natural Toxins, ASTA 24.2; Vicam Aflatest Manual, USDA Modification of AOAC SOP-W ALL AOAC: ; AOAC ; AOAC (Internal); SOP-N ALL 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 Food, nuts, spices and Food- Related Microscopy Macroscopy Microscopy Macroscopy VICAM Page 6 of 10

8 Determination of Oil Soluble Dyes in Capsicum and Turmeric Samples and by HPLC Ethylene Oxide (ETO) Ethylene Chlorohydrin Residues Fatty Acid Profile including Transfat Malachite Green, Gentian Violet, Leucomalachite Green, & Leucogentian Violet Melamine / Cyanuric Acid Metals by AA Nitrofurans by ASTA 29.4 SOP-N ALL ASTA 23.2, Jensen, Lebensm Unters, Forsch 1988 Vol. 187 pgs ; SOP-N ALL ASTA 23.3 Jensen, Lebensm Unters Forsch 1988; SOP-N ALL AOAC ; AOCS Ce 1F-96 SOP-N ALL AOAC SOP-N ALL FDA LIB 4422 SOP-N ALL Nitric Acid Dig / AA, AOAC modified; AOAC modified, (Internal SOP-N ); FDA Elemental Analysis Manual (EAM); AOAC Chapter 9, (Metals and Other Elements) SOP-N ALL FDA LIB4482; SOP-N ALL Related Related Related Food, dairy and Food-Related AA LC-MS/MS Page 7 of 10

9 Pesticides Pungency of Capsicum and their Oleoresins Sudans Sugars Total Hexane Content Vitamin A Vitamin D Chloramphenicol Pesticide Analytical Manual (3 rd Ed.) Vol.1, Chapt. 3 with 1999 updates; FDA LIB# 4110; Quechers Modification of PAM I 303, (Internal SOP-N ); SOP-N ALL; SOP-N ALL; SOP-N ALL; JAOAC Int Sept-Oct 87(5): ; JAOAC Int Sept-Oct 88(5): ; AOAC ; USDA CLG-PST5.07 ASTA 21.3 ASTA 21.1; AOAC ; SOP-N ALL; SOP-N ALL ASTA 28 SOP-N All AOAC ; AOAC ; SOP-N ALL ASTA 27.1 SOP-N ALL AOAC MOD. SOP-N ALL AOAC SOP-N ALL FDA LIB 4302; SOP-N ALL; USDA CLG-CAM.03 Related Related Related Meals, spices and Grain -FPD, -MS, LC-MS/MS, -MS/MS HPLC UPLC HPLC IC HPLC Page 8 of 10

10 Fluoroquinolones Metals by ICP/MS Metals by ICP/OES Sampling Artificial Colors Ash Calories Carbohydrates (by calculation) Chloramphenicol Dietary Fiber (total insoluble and soluble) Fat by Ether Extraction Fat by Mojonnier Acid Hydrolysis Schneider, et al, Multiresidue Determination of Fluoroquinolones in Shrimp by HPLC / Fluorescence / MS, JAOAC 88, #4.P 1160(2005); Preparation and Analysis of Honey for Fluoroquinolone Residues, Method Developed by Florida Dept. of Agriculture & Consumer Svcs SOP-N ALL FDA EAM Section 4.7 SOP-N ALL FDA EAM Section 4.4 SOP-N ALL SOP G ALL AOAC (Young); JAOAC 46(6) 1963 Graichen; SOP-W All AOAC Latest Edition SOP-W All Methods of Analysis for Nutritional Labeling AOAC International, 1993 SOP-W ALL Methods of Analysis for Nutritional Labeling AOAC International, 1993 SOP-W ALL R1501 Ridascreen SOP-W All AOAC SOP -W All AOAC ; USDA FAT1; SOP-W All AOAC Latest Edition; SMEDP ; SOP-W All Food and Food Related Seafood, foods and food Related Food, dairy and Food-Related Food, dairy and Food-Related HPLC HPLC-MS ICP-MS ICP-OES Sampling TLC Gravimetric Calculation Calculation Immunoassay Distillation Extraction / Gravimetry Extraction / Gravimetry Page 9 of 10

11 Note: Histamine Moisture Drying Oven Moisture Vacuum Oven Nitrite ph Protein Salt Sulfites Artificial Sweeteners Titratable Acidity Vanillin Vitamin C Water Activity Allergens AOAC SOP-W All AOAC Latest Edition; USDA MOI; SMEDP ; SOP-W All AOAC Latest Edition; ASTA 2.1; SMEDP ; SOP-W All USDA NTI1 SOP-W All AOAC SOP-W All AOAC SOP-W All AOAC ; USDA SLT; SOP-W All AOAC SOP-W All AOAC SOP-W All SOP-W All SOP-W All SOP-N ALL SOP-N ALL SOP-W NCal ELISA manufacturer kit instructions Food, dairy and Food-Related Food, dairy and Food-Related Food, environment and Food- Related 1. This scope is formatted as part of a single document including Certificate of Accreditation No. AT Fluorometric Gravimetric Gravimetric Colorimetric Potentiometry Distillation / Titration Titration Optimized Monier Williams Method TLC Titration Spectrophotometric HPLC UPLC Hygrometry ELISA Page 10 of 10