list of accredited (private -govt)laboratory as of july 2015

of 236

FDA List of Accredited Laboratories

Republic of the Philippines

Department of Health

Food and Drug Administration

of 236

FDA List of Accredited Laboratories

(as of July 2015)

I. PRIVATE LABORATORIES

1. Chempro Analytical Services Laboratories, Inc.

Address : 2nd Floor MS Building 146 Shaw

Boulevard

Extension Corner San Roque St.

Barangay Kapitolyo, Pasig City 1602

Telephone No. : 634-8600 or 635-6773

Fax No. : 635-6773

E-mail : chempro [email protected]

[email protected]

[email protected]

Contact Person : Crizelle B. Martinez

Quality Assurance Officer

Ivorie Gayle I. Sta Ana

Marketing Head Field of Testing : Microbiological Testing

Validity: 14 December 2014

Microbiological Testing

Products Specific Tests Method/ Reference

I. I. Foods

01.0 Milk and Dairy products

01.1 Milk powder and cream

powder

Aerobic Plate Count

CMMEF, 4th Edition, 2001

01.2 Sweetened Condensed

Milk

Aerobic Plate Count CMMEF, 4th Edition, 2001

Coliform Count 3M Petrifilm E. coli/

AOAC 998.08, 989.10, 991.14

Molds and Yeast count CMMEF, 4th Edition, 2001

01.5 Pasteurized milk Coliform Count 3M Petrifilm E. coli/

AOAC 998.08, 989.10, 991.14

mailto:[email protected]


of 236


01.5 Pasteurized cream Coliform Count

3M Petrifilm E. coli/

AOAC 998.08, 989.10, 991.14


01.6 Yogurt and other

fermented milk Coliform Count 3M Petrifilm E. coli/

AOAC 998.08, 989.10, 991.14

01.8 Processed Cheese Spread Aerobic Plate Count CMMEF, 4th Edition, 2001


AOAC 998.08, 989.10, 991.14

02.0 Fats, Oils and Fat Emulsions

02.1 Butter (whipped,

pasteurized)




AOAC 998.08, 989.10, 991.14

02.2 Butter made from

unpasteurized milk or milk

products



AOAC 998.08, 989.10, 991.14

02.3 Margarine Aerobic Plate Count CMMEF, 4th Edition, 2001

03.0 Edible Ices, Including Sherbet and Sorbet

03.1 Ice Cream & Sherbet

(plain and flavored)



AOAC 998.08, 989.10, 991.14

03.2 Ice Cream with added

ingredients (nuts, fruits,

cocoa)



AOAC 998.08, 989.10, 991.14

03.3 Flavored Ice Aerobic Plate Count CMMEF, 4th Edition, 2001

of 236


AOAC 998.08, 989.10, 991.14

Molds and Yeast count


04.0 Confectioneries

04.1 Cocoa Powder


Mold count CMMEF, 4th Edition, 2001

04.2 Chocolate Products



04.3 Chocolate

Confectionaries

(chocolate bars, blocks,

bonbons)



04.4 Sugar Confectionaries

(Hard and soft candies,

toffees, caramel,

fondants, creams, nougats

and pastes)



05.0 Fruits and Vegetables, Nuts and Seeds

05.2 Fermented Vegetables,

Ready to Eat (e.g. Kimchi) Mold count CMMEF, 4th Edition, 2001

05.7 Sun Dried Fruits Mold count CMMEF, 4th Edition, 2001

06.0 Egg and Egg Products

06.1 Pasteurized Egg

Products



AOAC 998.08, 989.10, 991.14


07.0 Cereals and Cereal Products


of 236

07.1 Breakfast cereals Coliform Count

3M Petrifilm E. coli/

AOAC 998.08, 989.10, 991.14


07.2 Cereals/Cereal

Grains



AOAC 998.08, 989.10, 991.14


07.3 Cultured seeds

and grains (e,g,

bean sprouts,

alfalfa)


AOAC 998.08, 989.10, 991.14

07.4 Soya Flours, Concentrates

and iso0lates Mold count CMMEF, 4th Edition, 2001

07.5 Flour, Corn meal,

Corn grits, Semolina


AOAC 998.08, 989.10, 991.14

Mold count

Yeast count CMMEF, 4th Edition, 2001

07.7 Soy Protein



AOAC 998.08, 989.10, 991.14

Mold and Yeast count CMMEF, 4th Edition, 2001

07.9 Pasta Products and

Noodles Uncooked (wet

and dry



AOAC 998.08, 989.10, 991.14


07.10 Starch Aerobic Plate Count Pour Plate Method, BAM Online



AOAC 998.08, 989.10, 991.14


08.0 Bakery Products

08.3 Frozen and Refrigerated Aerobic Plate Count CMMEF, 4th Edition, 2001

of 236

Doughs (Chemically

leavened) Coliform Count 3M Petrifilm E. coli/

AOAC 998.08, 989.10, 991.14

Mold count


08.4 Frozen and Refrigerated

Doughs



AOAC 998.08, 989.10, 991.14

Mold count


08.5 Baked Goods



AOAC 998.08, 989.10, 991.14

Mold count


09.0 Ready to Eat Savouries

09.1 Snack Foods Aerobic Plate Count CMMEF, 4th Edition, 2001


AOAC 998.08, 989.10, 991.14

Mold count


11.0 Fish and Fish Products

11.1 Fresh and Frozen Fish and

Cold-Smoked Aerobic Plate Count CMMEF, 4th Edition, 2001

11.2 Pre-Cooked Breaded Fish Aerobic Plate Count CMMEF, 4th Edition, 2001

11.3 Frozen Raw Crustaceans Aerobic Plate Count CMMEF, 4th Edition, 2001

11.4 Frozen Cooked

Crustaceans Aerobic Plate Count CMMEF, 4th Edition, 2001

11.5 Cooked, Chilled and

Frozen Crabmeat Aerobic Plate Count CMMEF, 4th Edition, 2001

11.6 Fresh and Frozen Bivalve

Molluscs Aerobic Plate Count CMMEF, 4th Edition, 2001

of 236

12.0 Spices, Soups, Sauces, Salads and Protein Products

12.1 Dry Mixes for Soup and

Sauces



AOAC 998.08, 989.10, 991.14

Mold and


12.2 Spices



12.3 Spices (ready to eat)



AOAC 998.08, 989.10, 991.14

Mold count


12.4 Salad Dressing (e.g.

Mayonnaise, Thousand

Island, Ranch, French)


Mold count


13.0 Beverages

13.1 Non-alcoholic beverages

(e.g. Ready to drink

softdrinks, iced tea,

energy drinks)



AOAC 998.08, 989.10, 991.14

Mold and


13.2 Frozen Juice Concentrate


Mold count


13.3 Powdered Beverages

(e.g. Iced tea, powdered

juice/mixes)



AOAC 998.08, 989.10, 991.14

14.0 Food for Infants and Young Children

of 236

14.1 Powdered Infant Formula

with or without added

Lactic acid producing

cultures (intended for 0 to

6 months)


14.2 Follow-up Formula/ Milk

Supplement (Intended for

infants 6 months on and

for young children 12-36

months of age)


14.5 Dried and Instant products

requiring reconstitution Aerobic Plate Count CMMEF, 4th Edition, 2001

14.6 Dried products requiring

reconstitution and boiling

before consumption



AOAC 998.08, 989.10, 991.14

14.7 Cereal based foods for

infants


of 236

2. F.A.S.T LABORATORIES The First Analytical

Services And Technical Cooperative

Address : 62 20th Avenue Cubao

Quezon City, 112

Telephone No. : (02)913-0241, (02)709-2644

Fax No. : (02)913-8848

E-mail : [email protected]

Contact Person : Patricia B. Parales

Laboratory Manager

Field of Testing : Chemical Testing and



Chemical Testing


I. Foods


01.1 Milk powder

01.3 Condensed milk

01.4 Liquid Milk (UHT/sterilized)

01.5 Pasteurized milk

Moisture

Gravimetric/AOAC 927.05 (dried

milk)

Gravimetic/AOAC 990.20 (liquid

milk)

Ash

Ignition-Gravimetry/ AOAC

930.30 (dried milk)

Ignition-Gravimetry/ AOAC

945.46 (dried milk)

Protein

Kjeldahl/AOAC 930.29

(dried Milk)

Kjeldahl/ASN 3201

(liquid Milk)

02.0 Fats and oils, and fat emulsion

02.1 Fats and oils essentially free

from water (vegetable oils and

fats, lard, tallow, fish oil and

other animal fats)

Fatty Acid Profile

Gas Chromatography AOAC

969.33 or 963.22

07.0 Cereals and cereal products

07.1 Breakfast cereals

Moisture Gravimetric/AOAC 925.09


of 236

07.2 Cereal/cereal grains

07.5 Flour, corn meal, corn grits

07.9 Pasta products and

noodles

07.10 Starch

07.11 Cereal and starch based

dessert

Ash

Ignition-Gravimetry/

AOAC 923.03

Fat

Acid Hydrolysis Mojonnier

Extraction/ AOAC 922.06

Protein Kjeldahl/ASN 3100

08.0 Bakery products

08.1 Frozen bakery products

(ready to eat and to be

cooked)

08.3 Breads and rolls

08.4 Crackers, excluding sweet

crackers

08.5 Cakes, cookies and pies

08.6 Other ordinary bakery

products (e.g., bagels,

pita, English muffins)

Moisture

Gravimetric/AOAC 925.09

Ash


AOAC 923.03

Fat



Protein Kjeldahl/ASN 3100

09.0 Ready-to-eat savouries

09.1 Snacks foods - potato,

cereal, flour or starch

based

Moisture


Ash


AOAC 923.03

Fat


Protein Extraction/ AOAC 922.06

Kjeldahl/ASN 3100

11.0 Fish and fish products, including molluscs, crustaceans, and echinoderms

11.1 Processed fish and

fish products,

including molluscs,

crustaceans, and

echinoderms

11.2 Semi-preserved fish

and fish products,

including molluscs,

crustaceans, and

echinoderms

11.3 Fully preserved, including

canned or fermented fish

and fish products;

Moisture


Ash


AOAC 938.08

Fat



Protein

Kjeldahl/ASN 3406

Histamine

AOAC No. 977.13

of 236

13.0 Beverages

13.2 Fruit juices, drinks and

concentrates

Titratable Acidity Titrimetry/ AOAC 942.15



I. Foods



powder

Aerobic Plate Count

Pour Plate Method, BAM Online


Milk

Aerobic Plate Count


Coliform Count BAM Online


Aerobic Plate Count



01.5 Pasteurized cream

Aerobic Plate Count

Coliform Count


BAM Online


fermented milk

Coliform Count

BAM Online

01.7 Cheese and Cheese

Products; e.g. Cottage

Cheese; Soft and semi-soft

cheese

Coliform Count

BAM Online

of 236

01.8 Processed Cheese Spread Aerobic Plate Count


Coliform Count

BAM Online



pasteurized)

Aerobic Plate Count Pour Plate Method, BAM Online

Coliform Count

BAM Online



products

Aerobic Plate Count



02.3 Margarine Aerobic Plate Count Pour Plate Method, BAM Online




Aerobic Plate Count


Coliform Count

BAM Online



cocoa)

Aerobic Plate Count


Coliform Count

BAM Online

03.3 Flavored Ice Aerobic Plate Count Pour Plate Method, BAM Online

Coliform Count

BAM Online


04.1 Cocoa Powder



of 236


Aerobic Plate Count



04.3 Chocolate

Confectionaries


bonbons)





toffees, caramel,


and pastes)





Ready to Eat (e.g. Kimchi)

Coliform Count

BAM Online



Products







07.2 Cereals/Cereal

Grains

Aerobic Plate Count



07.3 Cultured seeds

and grains (e,g,

bean sprouts,

alfalfa)

Coliform Count

BAM Online

of 236

07.5 Flour, Corn meal,

Corn grits, Semolina

Coliform Count

BAM Online

07.7 Soy Protein





and dry


07.10 Starch Aerobic Plate Count




Doughs (Chemically

leavened)




Doughs


Coliform Count

BAM Online

08.5 Baked Goods


Coliform Count

BAM Online

08.6 Coated or Filled, Dried

Shelf-Stable Biscuits Coliform Count

BAM Online


09.1 Snack Foods Aerobic Plate Count





Cold-Smoked Aerobic Plate Count Pour Plate Method, BAM Online

of 236

11.2 Pre-Cooked Breaded Fish Aerobic Plate Count Pour Plate Method, BAM Online

11.3 Frozen Raw Crustaceans Aerobic Plate Count Pour Plate Method, BAM Online

11.4 Frozen Cooked

Crustaceans Aerobic Plate Count Pour Plate Method, BAM Online


Frozen Crabmeat Aerobic Plate Count Pour Plate Method, BAM Online


Molluscs Aerobic Plate Count




Sauces

Aerobic Plate Count

Pour Plate, BAM Online

Coliform Count

BAM Online

12.2 Spices

Aerobic Plate Count



Aerobic Plate Count






Aerobic Plate Count


13.0 Beverages




energy drinks)

Aerobic Plate Count


Coliform Count

BAM Online


Aerobic Plate Count


of 236


(e.g. Iced tea, powdered

juice/mixes)







cultures (intended for 0 to

6 months)


Coliform Count

BAM Online



infants 6 months on and

for young children 12-36

months of age)


Coliform Count

BAM Online


requiring reconstitution





before consumption Aerobic Plate Count


Coliform Count

BAM Online


infants

Aerobic Plate Count



of 236

3. Intertek Testing Services Philippines Inc.

Address

:

2307 Chino Roces Avenue Extension Makati

City

Telephone No. : 632 8195841 loc. 619

Fax No. : 632 819 5848/632 817 2994


Contact Person : Chester Lou A. Allones

QMS/Compliance Officer

Field of Testing : Chemical and Microbiological Testing

Validity : 23 December 2018

Chemical Testing

Products

Specific Test

Method/Reference Standard

I. Foods 1.0 Milk and Dairy Products

01.1 Milk powder and

cream powder

01.2 Whey and whey

products

01.3 Condensed milk

01.4 Liquid Milk

(evaporated and

Cream(UHT/sterilized)




fermented milk

01.8 Milk and

buttermilk

01.9 Cheese and

cheese products

(Cottage cheese, soft

and semi-soft cheese)

01.10 Processed

cheese spread

01.11 All raw milk

cheese

Moisture

Fat

Protein

Ash

Minerals ( Ca, Fe, Na)

Oven-drying/Gravimetric

Method, AOAC 927.05, 18th ed.

2005

Roese Gottlieb Method, AOAC

905.02, 18th ed. 2005

Kjeldahl Method, AOAC 991.22,

18th ed. 2005

Gravimetric Method, AOAC

930.30, 18th ed. 2005

Atomic Absorption

Spectroscopy, AOAC 991.25,

18th ed. 2005

02.0 Fats and oils, and fat emulsions

02.1 Fats and oils essentially

Free fatty acid

Titrimetric Method AOCS Ca 50-


of 236

free from water(vegetable

oils and fats, lard, tallow,

fish oil and other animal

fats)

Peroxide Value

Moisture

Saponification Value

40, 5th ed. 2003

Titrimetric Method, AOCS Cd 8-

53, 5th ed. 2004

Vacuum Oven-Drying Method,

AOCS Ca 2d-25, 5th ed. 2003

Titrimetric Method, AOCS Cd 3-

25, 5th ed. 2003

02.2 Fat emulsions mainly of

type water-in-oil(butter,

margarine)

Moisture Oven-drying/Gravimetric


2005


04.1 Cocoa powder

04.2 Chocolate

products;chocolate

confectioneries

04.3 Sugar confectioneries

(hard and soft candy,

nougats, etc.)

04.4 Chewing gum

04.5 Decorations and

toppings (non-fruit), and

sweet sauces

Moisture

Sugar



2005

Munson-Walker Method, AOAC

906.03, 18th ed. 2005

05.0 Fruits and vegetables, seaweeds, nuts and seeds

05.1 Frozen vegetables and

fruits

05.2 Fermented fruits and

vegetables

05.3 Fruits and vegetable

products in hermetically

sealed container

05.4 Dried fruits and

vegetables, seaweeds, nuts

and seeds

05.5 Coconut (desiccated)

05.6 Nut and seed puree and

spreads (e.g., peanut butter)

05.7 Sun dried fruit

05.8 Jams, jellies, marmalades

and fruit fillings for pastries

05.9 Fruit preparations (pulp,

puree, fruit toppings and

coconut milk)

Benzoate

Sorbic Acid/Sorbate

Moisture

Fat

Protein

Ash

Sugar

HPLC/in-house procedure

HPLC/in-house procedure

For Fruits-Oven-

drying/Gravimetric Method,

AOAC 950.151, 18th ed. 2005

For Vegetables-Oven

drying/Gravimetric Method,

AOAC 911.02, 18th ed. 2005

Acid Hydrolysis Method, AOAC

920.85, 18th ed. 2005

Kjeldahl Method, AOAC

920.152, 18th ed. 2005

For Fruits-Gravimetric Method,

AOAC 940.26, 18th ed. 2005

For Vegetables- Gravimetric


2005

For Fruits-Munson Walker


2005

of 236

06.0 Egg and egg products

06.1 Egg products

06.1.1 Liquid egg

products

06.1.2 Frozen egg

products

06.1.3 Dried and/or

heat

coagulated

egg products

06.3 Egg-based desserts

(e.g. custard)

Moisture

Fat

Protein

Ash

Calories



2005


925.32, 18th ed. 2005


18th ed. 2005


925.30, 18th ed. 2005

By Composition in the Philippine

Composition Tables (FNRI), 1997




07.3 Cultured seeds and

grains

07.4 Soya flours

concentrates and isolates

07.5 Flour, corn meal, corn

grits, semolina

07.6 Frozen entrees

containing rice or corn

flour

07.7 Soy protein

07.8 Tofu


noodles (e.g rice paper,

rice vermicelli, soybean

pastas and noodles)

07.10 Starch

07.11 Cereal and starch

based desserts (e.g., rice

pudding, tapioca

pudding)

07.12 Batters (e.g., for

breading or batters for fish

or poultry)

Moisture

Fat

Protein

Ash

Sugar

Starch



2005


925.85, 18th ed. 2005


18th ed. 2005


923.03, 18th ed. 2005


975.14, 18th ed. 2005

Lane-Eynon,AOAC 968.28, 18th

ed. 2005

11. 0 Fish and fish products, including mollusks, crustaceans, and echinoderms

11.1. Processed fish and fish

products, including mollusks,

crustaceans, and echinoderms

- Frozen fish and cooked,

fish fillets, and fish

products

- Cooked and/or fried

Moisture

Fat

Oven-drying/ Gravimetric


2005

Soxhlet Method, AOAC 948.15,

18th ed. 2005

of 236

- Smoked, dried,

fermented, and/or salted

- Pickled and/or in brine

- Semi-preserved fish and

fish products (e.g, fish

paste)

- Fully preserved, including


and fish products

- Smoked, dried, canned or

fermented, and/or salted

Protein

Ash


18th ed. 2005


938.08, 18th ed. 2005

12. Spices, herbs, soups, sauces, salads, vinegars, seasonings and condiments

12.1. Dry mixes for soup and sauces 12.2. Yeast 12.3. Spices 12.4. Salad dressing (mayonnaise,

thousand island, sandwich

spread etc.) 12.5. Ketchup, cheese sauce,

cream sauce, brown gravy 12.6. Fish sauce 12.7. Soybean sauce 12.8. Salts

Moisture

Fat

Protein

Ash


Method, AOAC 950.151 18th ed.

2005


950.54, 18th ed. 2005


920.165, 18th ed. 2005


941.12, 18th ed. 2005

13. Beverages, excluding dairy products

13.1. Non-alcoholic

(Canned/Bottled Fruit and

vegetable juices/nectars,

Energy drinks and particulated

drinks, Carbonated and Non-

carbonated water-based

flavored drinks and

concentrates(liquid or solid) for

water-based flavored drinks)

13.2. Frozen juice concentrate

13.3. Powdered beverages

Moisture

Fat

Protein

Ash



2005


920.85, 18th ed. 2005


18th ed. 2005

Gravimetric Method,

AOAC 940.12, 18th ed. 2005

13.4. Coffee, coffee substitutes,

tea, herbal infusions, and other

hot cereal and grain

beverages

Moisture

Fat

Protein

Ash


Method, AOAC 950.151, 18th

ed. 2005


920.85, 18th ed. 2005


920.152, 18th ed. 2005

Gravimetric Method,

of 236

Benzoate

Sorbic Acid/Sorbate

Sugar

AOAC 940.26, 18th ed. 2005

HPLC/ In-house procedure

HPLC/ In-house procedure


906.03, 18th ed. 2005

13.5. Alcoholic beverages(Beer

and malt beverages, cider

and perry, grape wines and

wines, mead, distilled spirits

containing more than 15%

alcohol and aromatized

alcoholic beverages)

Moisture

Fat

Protein

Ash



2005


920.85, 18th ed. 2005


18th ed. 2005

Gravimetric Method

AOAC 920.54, 18th ed. 2005

14. Foodstuffs intended for particular nutritional uses

14.1. Infant formulae, follow-on

formulae, and formulae for

special medical purposes for

infants

14.2. Complementary foods for

infants

and young children

14.3. Dietetic foods intended for

special medical purposes

(excluding products of food

category 14.1)

14.4. Dietetic formulae for slimming

purposes and weight reduction

14.5. Dietetic foods (e.g

supplementary foods for

dietary use) excluding

products of food categories

14.1-14.4 and 14.6

14.6. Food supplements

Moisture

Fat

Protein

Ash

B Vitamins

Vitamin A

Vitamin C

Vitamin E


method, AOAC 911.02, 18th ed.

2005


930.09, 18th ed. 2005


18th ed. 2005


925.51, 18th ed. 2005

HPLC SOP-CHRM-017/ In-house

procedure


procedure


procedure


procedure

Bottled Water

Minerals – CA, Mg, Fe,

AAS/ SMEWW 22nd Ed., 2012

of 236

Mn, Na, K, Zn

Nitrite as Nitrogen

pH

Residual Chlorine

Sulfate Content

Total Dissolved Solids

Total Suspended

Solids

Total Hardness

Total Solids

Turbidity

Heavy Metals – Pb,

Cd, Cu, Sb, Al, Ba, Cr,

Ni, Ag, Sn

Heavy Metals – Se, As

Chromium Hexavalent

Odor

Taste

UV-Vis Spectrophotometry/

SMEWW 22nd Ed., 2012

Glass electrode method/

SMEWW 22nd Ed. 2012

Iodometric method/ SMEWW

22nd Ed., 2012

Precipitation/ Gravimetric/

SMEWW 22nd Ed., 2012

Gravimetric method/ SMEWW

22nd Ed., 2012

EDTA Titration/ SMEWW 22nd Ed.,

2012

Gravimetric/Drying/ SMEWW

22nd Ed., 2012

UV-Vis Spectrophotometry/

SMEWW 22nd ed., 2012

AAS-Flame

Spectrotophotometry/ SMEWW

22nd Ed., 2012

AAS-MHS/ SMEWW 22nd Ed.,

2012

DiphenylCarbazide/ SMEWW

22nd Ed., 2012

Sensory Evaluation/ SMEWW

22nd Ed., 2012

Sensory Evaluation/ SMEWW

22nd Ed., 2012

Toys

1.0 Toy materials of coatings of

paints, varnishes, lacquers,

printing inks, poltmers and similar

coatings

Metals and Alloys:

Toxicity test / Heavy

metals

CPSC-CH-E1001-08

USEPA 3540C, 3052, 3050

IEC 62321, ISO 3613

of 236

2.0 Toy materials of polymeric and

similar materials including

laminates whether textile-

reinforced or not but excluding

textiles

3.0 Toy materials of paper and

paperboard

4.0 Toy materials of natural and

synthetic textiles

5.0 Toy materials of

glass/ceramic/metallic materials

6.0 Toy materials whether mass-

coloredor not

7.0 Toy materials of materials

intended to leave a trace

8.0 Toy materials of pliable materials

including modelling clay and gels

9.0 Toy materials of paints, including

finger paints, varnishes, lacquers,

glazing powders and similar

materials in solid ore liquid forms

Paint and related

surface coatings:

Heavy metals – PB,

Cd, Cr+6, Hg

Ink, dyes and

pigments:

Toxicity test / Heavy

metals

Plastics:

Heavy metals – Pb,

Cd, Cr+6 , Hg

Small Parts

Sharp Point/Edges

Requirement for

Children Toy

Safety

Flammability Test

General Requirements

Construction

requirements

Cleanliness for Stuffing

Materials

Physical and

Mechanical :

Toys Chests (except

labelling and/or

instructional literature

requirements)

Stuffing Materials

Sound Producing Toys

AAS/ASTM 4.3.5.1(2) F963-11, EN

71, CONEG, 16CFR Part 1303

(CPSC-CH-E1003-09.1), EN 1122

AAS/ASTM 4.3.5.1(2) F963-11, EN

71, CONEG, 16CFR Part 1303

(CPSC-CH-E1003-09.1), EN 1122

ASTM E 1645/E1613

AAS/USEPA 3052, 3050B,

IEC 62321, ISO 3613/

CPSC-CH-E1002-08

16 CFR 1500

16 CFR 1501

PNS 174; EN71 Part 1; Canadian

Hazardous Act; CRC c. 931;ISO

8124; 16 CFR 1501

Flaming by butane gas/PNS

1408-2; 16 CFR 1610; EN71 Part

2; 16 CFR 1500.44; BS 4569

AS 1647.1-1190;

AS 1647.2; NZS 5820

Pennsylvania Regulation

Chapter

44; AOAC

ASTM F963-11

ASTM F963-07e1 Section4.27

ASTM F963-11 Section 4.3.7

ASTM F963-11 Section 4.5


of 236

Small Objects

(except labeling

and/or instructional

literature

requirements)

Accessible Edges

(except labeling


literature

requirements)

Projections

Accessible Points

(except labeling


literature

Wires or Rods

Nails and Fasteners

Packaging Film

Cords, Straps and

Elastics

Simulated Protective

Devices

(except labeling


literature

requirements)

Toy Pacifiers

Projectile Toys

Teethers and Teething

Toys

Rattles with Nearly

Spherical,

Hemispherical or

Circular Flared Ends

Squeeze Toys

Battery-Operated

Toys (except labeling


literature

requirements)

Toys intended to be

attached to a Crib or

Playpen (except

labeling and/or


requirements)















(Except Clause 4.25.10)




of 236

Stuffed and Beanbag-

type Toys

Toy Gun Marking

Certain Toys with

Spherical Ends

Pompoms

Hemispherical-

Shaped Objects

Yo-yo Elastic Teether

Toys

Magnets (except

labeling and/or


requirements







Products

Specific Tests

Method/ Reference

I. Foods

01. Milk and Dairy products


powder

Aerobic Plate Count

Salmonella

Conventional, BAM Online

2001; Petrifilm, AOAC 990.12;

991.14; 997.02

Conventional, CMMEF 4th Ed.

2001


Milk

Aerobic Plate Count

Coliform Count

Yeast and Mold Count



991.14; 997.02

Petrifim, AOAC 990.12; 991.14;

997.02



991.14; 997.02

01.3 Pasteurized Milk

Aerobic Plate Count



991.14; 997.02

of 236

Coliform Count

Listeria

monocytogenes

Salmonella


997.02


2001


2001


Aerobic Plate Count

Coliform Count

Listeria

monocytogenes

Salmonella



991.14; 997.02


997.02


2001


2001

01.5 Yogurt and other fermented

milk

Coliform Count

Salmonella

Staphylococcus

aurues


997.02


2001


2001

01.6Cheese and Cheese



cheese

Coliform Count

E.coli

Listeria

monocytogenes

Salmonella

Staphylococcus

aurues

MPN Method, BAM Online 2001


2001


2001


2001

01.7 Processed Cheese Spread

Aerobic Plate Count

Coliform Count

Staphylococcus



991.14; 997.02


997.02


of 236

aurues 2001

01.8 All Raw Milk Cheese; Raw

Milk Un-ripened cheese with

moisture>50%, pH>5.0

Listeria

monocytogenes

Salmonella

Staphylococcus

aurues


2001


2001


2001

02 Fats, Oils and Fat Emulsions


pasteurized

Aerobic Plate Count


Coliform Count

Staphylococcus

aureus



991.14; 997.02



991.14; 997.02


997.02


2001



products

Aerobic Plate Count

Coliform Count

E.coli

Listeria

monocytogenes

Salmonella

Staphylococcus

aurues



991.14; 997.02


997.02; MPN Method, BAM

Online 2001


2001


2001


2001

of 236

02.3 Margarine

Aerobic Plate Count

Fecal Coliform


Listeria

monocytogenes

Salmonella

Staphylococcus

aurues



991.14; 997.02




991.14; 997.02


2001


2001


2001

03. Edible Ices, Including Sherbet and Sorbet

03.1 Ice Cream & Sherbet (plain

and flavored)

Aerobic Plate Count

Coliform Count

Listeria

monocytogenes

Salmonella

Staphylococcus

aurues



991.14; 997.02


997.02


2001


2001


2001

of 236



cocoa)

Aerobic Plate Count

Coliform Count

Listeria

monocytogenes

Salmonella

Staphylococcus

aurues



991.14; 997.02


997.02


2001


2001


2001

03.3 Flavored Ice

Aerobic Plate Count

Coliform Count


Salmonella



991.14; 997.02




991.14; 997.02


2001

04. Confectioneries

04.1 Cocoa Powder

Aerobic Plate Count

Molds Count

Coliform Count

Salmonella



991.14; 997.02



991.14; 997.02



2001

of 236


Aerobic Plate Count

Molds Count

Coliform Count

Salmonella



991.14; 997.02



991.14; 997.02



2001

04.3 Chocolate Confectionaries


bonbons)

Aerobic Plate Count

Molds Count

Coliform Count

Salmonella



991.14; 997.02



991.14; 997.02



2001



toffees, caramel, fondants,

creams, nougats and

pastes)

Aerobic Plate Count

Molds Count

Coliform Count

Salmonella



991.14; 997.02



991.14; 997.02



2001

05. Fruits and Vegetables, Nuts and Seeds


Ready to Eat (e.g. Kimchi)

Coliform Count

E.coli


Salmonella

Staphylococcus




991.14; 997.02


2001

of 236

aurues Conventional, BAM Online

2001

05.2 Dried Vegetables

E.coli


05.2 Peanut Butter and other

Nut Butters

Salmonella


2001

05.4 Sun Dried Fruits

Molds Count

E.coli



991.14; 997.02


06. Egg and Egg Products

06.1 Pasteurized Egg Products

Aerobic Plate Count

Coliform Count

Yeast and Molds

Count

Salmonella



991.14; 997.02


997.02



991.14; 997.02


2001

07. Cereals and Cereal Products

07.1Breakfast cereals

Aerobic Plate Count

Coliform Count

Yeast Count Molds

Count



991.14; 997.02


997.02



991.14; 997.02

of 236

07.2 Cereals/Cereal Grains

Aerobic Plate Count

Coliform Count

E.coli




991.14; 997.02


997.02; MPN Method, BAM

Online 2001



991.14; 997.02


and Isolates

Molds Count

Salmonella



991.14; 997.02


2001

07.4 Flour, Corn meal, Corn grits,

Semolina

Yeast Count Molds

Count

Coliform Count



991.14; 997.02


997.02

07.5 Soy Protein

Aerobic Plate Count

Coliform Count

E.coli

Yeast and Molds

Count

Salmonella



991.14; 997.02

MPN Method, BAM Online

2001; Petrifim, AOAC 990.12;

991.14; 997.02



991.14; 997.02


2001

07.6 Tofu

E.coli

Staphylococcus

aureus


Conventional Method, BAM

Online 2001

of 236



and dry

Aerobic Plate Count

Coliform Count

Yeast and Molds

Count

Salmonella

Staphylococcus

aureus



991.14; 997.02


997.02



991.14; 997.02


2001


Online 2001

07.8 Starch

Aerobic Plate Count

Coliform Count

Yeast and Molds

Count

Salmonella



991.14; 997.02


997.02



991.14; 997.02


2001

08. Bakery Products

08.1 Frozen Bakery products

(ready to eat) with low-

acid or high aw fillings or

toppings

Salmonella

Staphylococcus

aureus


2001


Online 2001




toppings

Salmonella

Staphylococcus

aureus


2001


Online 2001


Doughs (Chemically

Aerobic Plate Count

Coliform Count

E.coli



991.14; 997.02


2001; Petrifim, AOAC 990.12;

of 236

leavened)

Yeast Count Mold

Count

Salmonella

Staphylococcus

aurues

991.14; 997.02



991.14; 997.02


2001


2001


Doughs

Aerobic Plate Count

Coliform Count

Yeast Count Mold

Count



991.14; 997.02


997.02



991.14; 997.02

08.5 Baked Goods

Aerobic Plate Count

Coliform Count


Staphylococcus

aurues



991.14; 997.02


997.02



991.14; 997.02


2001


Shelf-Stable Biscuits

Coliform Count

Salmonella



2001

09. Ready to Eat Savouries

of 236

09.1 Snack Foods

Aerobic Plate Count

Yeast Count Mold

Count

Coliform Count



991.14; 997.02



991.14; 997.02


997.02

10. Fish and Fish Products


Cold-Smoked

Aerobic Plate Count

E.coli

Salmonella

Staphylococcus

aurues



991.14; 997.02



2001


2001

10.2 Pre-Cooked Breaded Fish

Aerobic Plate Count

E.coli

Staphylococcus

aurues



991.14; 997.02



2001

10.3 Frozen Raw Crustaceans

Aerobic Plate Count

E.coli

Salmonella

Staphylococcus

aurues



991.14; 997.02



2001


2001

of 236

10.4 Frozen Cooked

Crustaceans

Aerobic Plate Count

E.coli

Salmonella

Staphylococcus

aurues



991.14; 997.02



Online


2001


Frozen Crabmeat

Aerobic Plate Count

E.coli

Staphylococcus

aurues



991.14; 997.02



2001


Molluscs

Aerobic Plate Count

E.coli

Salmonella



991.14; 997.02



2001

11. Spices, Soups, Sauces, Salads and Protein Products


Sauces

Aerobic Plate Count

Coliform count


Salmonella



991.14; 997.02


997.02



991.14; 997.02


2001

11.2 Yeast

Salmonella


2001

of 236

11.3 Spices

Aerobic Plate Count

Molds Count



991.14; 997.02



991.14; 997.02


Aerobic Plate Count

Coliform count

Mold Count

Salmonella

Staphylococcus

aurues



991.14; 997.02


997.02



991.14; 997.02


2001


2001




Aerobic Plate Count


Listeria

monocytogenes

Salmonella



991.14; 997.02



991.14; 997.02


Online


2001

12. Beverages


(canned/bottled fruit and

vegetable juices, energy

drinks and particulated

drinks, carbonated and

non-carbonated water-

based flavoured drinks and

concentrates (liquid or

solid) for water-based

flavoured drinks)

Aerobic Plate Count

Coliform count




991.14; 997.02


997.02



991.14; 997.02

of 236


Aerobic Plate Count




991.14; 997.02



991.14; 997.02

12.3 Powdered Beverages (e.g.

Iced tea, powdered

juice/mixes)

Aerobic Plate Count

Coliform count



991.14; 997.02


997.02

13. Food for Infants and Young Children




cultures (intended for 0 to 6

months)

Salmonella

Coliform count

E.coli


2001




infants 6 months on and for

young children 12-36

months of age)

Salmonella

Coliform count

E.coli


2001




Aerobic Plate Count

Coliform count

Listeria

monocytogenes

Salmonella



991.14; 997.02



Online


2001



before consumption

Aerobic Plate Count

Coliform count



991.14; 997.02


997.02


2001

of 236

Salmonella


infants

Aerobic Plate Count

Coliform count

Salmonella



991.14; 997.02



2001

14. Test on Human Drugs, biological products and Medical Devices

14.1 Herbal and Pharmaceutical

Products

Aerobic Plate Count

E.coli detection


Pseudomonas

aeruginosa

Salmonella

Staphylococcus

aurues

Pour Plate Method, USP XXXV

2012

Conventional, USP XXXV 2012

Pour Plate, USP XXXV 2012




15. Cosmetics, Perfumes and Essential Oils

15.1 Cosmetic products

Aerobic Plate Count

E.coli detection


Pseudomonas

aeruginosa

Staphylococcus

aurues

Spread Plate, BAM Online

2001/SASO

Conventional, ISO 21150

Spread Plate, BAM Online

2001/SASO



16. Water

of 236

16.1 Bottled water

Heterotrophic Plate

Count

Coliform count

E.coli

Pseudomonas

aeruginosa

Fecal streptococci

Pour Plate, SMEWW 21st Ed.

2012

MPN Method, SMEWW 21st Ed.

2012


2012


2012

of 236

4. Optimal Laboratories, Inc.

Address : Purok I, Balintawak, Lipa 4217

Batangas

Telephone No. : (043)756-1292, (043)702-4513,

(02)806-2863

Fax No. : (043)981-3992


Contact Person : Ms. Jennifer R. Maralit

General Manager

Field of Testing : Microbiological Testing and

Chemical Testing

Validity: 29 May 2017

Chemical Testing


I. Foods

1.0 Milk and Dairy Products


powder

01.2 Whey and whey products

01.3 Condensed Milk

01.4 Liquid Milk (Evaporated

and cream(UHT/sterilized)

01.8 Milk and buttermilk

01.9 Cheese and cheese

products (cottage

cheese, soft and semi-soft

cheese)

01.10 Processed cheese spread

Protein

Dumas’ Combustion Method

AOAC Method 968.06 and

990.03

Moisture

Air-Oven Method

AOAC Method 925.09

Fat

Acid Hydrolysis Method

AOAC Method 922.06

Ash

Gravimetric Method

AOAC Method 942.05

Sodium (Na) Atomic Absorption

Spectrophotometry (AAS) AOAC

Method 985.35


07.1 Breakfast cereal


Protein



990.03


of 236

07.4 Soya flours

concentrate and isolates


grits, semolina

07.7 Soy protein


noodles (e.g. rice paper,


pastas and noodles)

07.10 Starch


based desserts (e.g. rice

pudding, tapioca

pudding)

07.12 Batters (e.g. for

breading or batters for

fish or poultry)

Moisture

Air-Oven Method

AOAC Method 925.09

Fat


AOAC Method 922.06

Ash

Gravimetric Method

AOAC Method 942.05




cooked)


08.4 Crackers, excluding

sweet crackers

08.5 Cakes, cookies and pies,

doughnuts

Protein



990.03

Moisture

Air-Oven Method

AOAC Method 925.09

Fat


AOAC Method 922.06

Ash

Gravimetric Method

AOAC Method 942.05

12.0 Salts, spices, soups, sauces, salads and protein products

12.1 Salt and salt substitutes

12.2 Spices

12.6 Sauces and like products

12.6.3 Dry mixes for soup

and gravies

12.6.2 Non-emulsified

sauces (Ketchup,

cheese sauce,

cream sauce)

12.6.4 Clear sauces ( e.g.

Fish sauce)

12.8 Yeast and like products

brown gravy

Moisture Air-Oven Method

AOAC Method 925.09

of 236



II. Foods



powder

Aerobic Plate Count

Pour Plate Method

BAM. Online


Milk Aerobic Plate Count

Pour Plate Method

BAM. Online

01.4 Pasteurized milk Aerobic Plate Count Pour Plate method

BAM Online

01.5 Pasteurized cream Aerobic Plate count Pour Plate Method

BAM Online


fermented milk S. aureus (coagulase +) Spread Plate Method

BAM. Online

01.7Cheese and Cheese

Products; eg. Cottage

Cheese; soft and semi-soft

cheese (moisture≥39%.

pH>5)

S. aureus (coagulase +) Spread Plate Method

BAM. Online

Coliform Count MPN Technique,

CMMEF, 4th edition

01.8 Processed Cheese

Spread Aerobic Plate Count Pour Plate Method

BAM Online


BAM Online

01.9 All raw Milk Cheese; Raw

Milk Un-ripened cheese

with moisture >50%, pH 5.0 S. aureus (coagulase +) Spread Plate Method

BAM. Online



pasteurized)

Aerobic Plate Count

Pour Plate Method

BAM. Online

of 236


BAM. Online



products

Aerobic Plate Count Pour Plate Method

BAM. Online


BAM Online

02.3 Margarine Aerobic Plate Count

Pour Plate Method

BAM Online


BA M Online





BAM Online


BAM Online



cocoa)


BAM Online


BAM Online

03.3 Flavored Ice Aerobic Plate Count Pour Plate Method

BAM Online

Coliform Count MPN Method

CMMEF, 4th edition


04.1 Cocoa Powder

Aerobic Plate Count

Pour Plate Method

BAM Online


CMMEF, 4th edition


Aerobic Plate Count

Pour Plate Method

CMMEF, 4th Edition

of 236


CMMEF, 4th edition

04.3 Chocolate

Confectionaries


bonbons)

Aerobic Plate Count

Pour Plate Method

BAM Online


CMMEF, 4th edition, 2001



toffees, caramel,

fondants, creams,

nougats and pastes)

Aerobic Plate Count

Pour Plate Method

BAM Online

Coliform Count

MPN Method,

CMMEF, 4th edition



Ready to Eat (e.g.

Kimchi)


CMMEF, 4th edition


BAM Online



Products


BAM Online


07.1 Breakfast cereals Aerobic Plate Count Pour Plate Method

BAM Online

07.2 Cereals/Cereal

Grains


BAM Online

07.7 Soy Protein Aerobic Plate Count

Pour Plate Method

BAM. Online

07.8 Tofu S. aureus (coagulase +)

Spread Plate Method

BA M. Online

of 236



and dry


BAM. Online

S. aureus (coagulase +)

Spread Plate Method

BAM. Online


Pour Plate Method

BAM. Online





toppings


BAM. Online


(to be cooked) with low-


toppings

(e.g. meat pies, pizzas)


BAM. Online


Doughs (Chemically

leavened)


BAM. Online


BAM. Online


Doughs Aerobic Plate Count

Pour Plate Method

BAM. Online

08.5 Baked Goods


US FDA BAM. Online


BAM. Online


09.1 Snack Foods Aerobic Plate Count Pour Plate Method

BAM. Online


11.1 Fresh and Frozen Fish

and Cold-Smoked


BAM. Online


BA M. Online

of 236

11.2 Pre-Cooked Breaded

Fish


BAM. Online


BAM. Online



BAM Online


BAM Online

11.4 Frozen Cooked

Crustaceans


BAM Online


BAM Online


Frozen Crabmeat


BAM Online


BAM Online



Pour Plate Method

BAM Online



Sauces


BAM Online

12.2 Spices

Aerobic Plate Count

Pour Plate Method

BAM Online


Aerobic Plate Count

Pour Plate Method

BAM Online


BAM Online




Aerobic Plate Count

Pour Plate Method

BAM Online

13.0 Beverages

13.1 Non-alcoholic

beverages (e.g. Ready

to drink softdrinks, iced

tea, energy drinks)


BAM Online

13.2 Frozen Juice

Concentrate

Aerobic Plate Count

Pour Plate Method

BAM Online

of 236


(e.g. Iced tea,

powdered juice/mixes)


BAM Online


14.1 Powdered Infant

Formula with or without

added Lactic acid

producing cultures

(intended for 0 to 6

months)


BAM Online




Supplement (Intended

for infants 6 months on

and for young children

12-36 months of age)


BAM Online



14.5 Dried and Instant

products requiring

reconstitution


BAM Online


BAM Online

Coliform Count MPN Technique,



reconstitution and

boiling before

consumption


BAM Online


infants


BAM Online



of 236

5. Philippine institute of Pure and Applied Chemistry (PIPAC)

Address : Ateneo de Manila University

Loyola Heights, Quezon City

Telephone No. : (632) 426 6072

Fax No. : (632) 426 6073


Contact Person : ARKAYE V. KIERULF

Quality Manager

MARIETTA N. BERNARDINO

Office Manager

Field of Testing :

: Chemical Testing

Validity: 22 July 2019

Chemical Testing

Products Specific Tests Method Reference

I. Foods



powder


01.3 Condensed milk

01.4 Liquid Milk (evaporated

and Cream (UHT/sterilized)




fermented milk



products (Cottage cheese,

soft and semi-soft cheese

01.10 Processed cheese

spread

01.11 All raw milk cheese

Moisture

Gravimetric Method

AOAC 927.05/ 934.01/ 920.155, 18th

Ed.

(PIPAC AP 015)

Ash

Gravimetric Method

AOAC 945.46/ 920.153/ 923.03, 18th

Ed.

(PIPAC AP 015)

Crude Protein

Modified Kjeldahl Method

AOAC 981.10/928.08, 18th Ed. (PIPAC

AP 017)

Total Fat

Acid Hydrolysis/ Ether Extraction/

Gravimetry

AOAC 932.06/ 922.06, 18th Ed.

(PIPAC AP 016)

Omega-3 (EPA/DHA)

Gas Chromatography

AOAC 991.39/922.06, 18th Ed. (PIPAC

029)



free from water (vegetable Moisture

Gravimetric Method

AOAC 934.01/ 920.155, 18th Ed.

(PIPAC AP 015)


of 236

oils and fats, lard, tallow,

fish oil and other animal

fats)


type water-in-oil (butter,

margarine)

Ash

Gravimetric Method

AOAC 920.153/ 923.03, 18th Ed.

(PIPAC AP 015)

Crude Protein


AOAC 935.58/ 981.10/ 928.08, 18th

Ed. (PIPAC AP 017)

Total Fat


Gravimetry

AOAC 950.54/ 922.06, 18th Ed.

(PIPAC AP 016)

Moisture Content by Karl

Fischer

Karl Fischer

“Water Determination” <921>. USP

37-NF 32 (2014) (PIPAC AP 022)

03.0 Edible ices, including sherbet and sorbet

03.1 Ice cream and sherbet

03.2 Ice cream with added

ingredients

03.3 Flavored Ice

Moisture

Gravimetric Method

High-sugar samples: AOAC 925.45/

934.06. Other samples: AOAC

934.01/920.155,18th Ed.

Ash

Gravimetric Method

High-sugar samples:

AOAC 900.02/940.26. Other

samples: AOAC920.153/923.03, 18th

Ed.

Crude Protein


AOAC 981.10/928.08, 18th Ed. (PIPAC

AP 017)

Total Fat


Gravimetry

AOAC 932.06/ 922.06, 18th Ed.

(PIPAC AP 016)

.

4.0 Confectioneries

04.1 Cocoa powder

04.2 Chocolate products;

chocolate

confectioneries

04.3 Sugar confectioneries (

hard and soft candy,

nougats, etc.)

04.5 Decorations a, toppings

(non-fruit), and sweet

sauces

Moisture

Vacuum Drying Gravimetric Method

AOAC 925.49/ 925.45/ 934.06, 18th

Ed. (PIPAC AP 015)

Ash

Gravimetric Method

AOAC 925.49/ 900.02/ 940.26, 18th

Ed. (PIPAC AP 015)

Crude Protein


AOAC 920.176/ 981.10/ 928.08, 18th

Ed. (PIPAC AP 017)

Total Fat


Gravimetry

AOAC 922.06, 18th Ed. (PIPAC AP

016)

of 236



fruits


vegetables



sealed container


vegetables, seaweeds ,

nuts and seeds


05.6 Nut and seed purees

and spreads (e.g.,

peanut butter)


and fruit fillings for

pastries

05.8 Fruit preparations ( pulp,

purees, fruit toppings and

coconut milk)

Moisture

Gravimetry

High-sugar samples: AOAC

934.06/925.45. Other samples:

AOAC 934.01/ 920.155,18th Ed.

(PIPAC AP 015)

Ash

Gravimetry

High-sugar samples:

AOAC 940.26/900.02. Other

samples: AOAC920.153/ 923.03, 18th

Ed. (PIPAC AP 015)

Crude Protein


AOAC 920.152/ 981.10/928.08, 18th

Ed. (PIPAC AP 017)

Total Fat

Acid Hydrolysis (if needed) / Ether

Extraction/ Gravimetry


016)

Betacarotene

High-Performance Liquid

Chromatography

EN 12823-2 ICS 67.040 (2000) (PIPAC

AP 018)


06.1 Egg products

06.1.1 Liquid egg

products

06.1.2 Frozen egg

products

06.1.3 Dried and/or heat

coagulated egg

product

06.2 Preserved eggs,

including alkaline, salted,

and canned eggs

06.3 Egg-based desserts (e.g.

custard)

Moisture

Gravimetry



AOAC 934.01/ 920.155,18th Ed.

(PIPAC AP 015)

Ash

Gravimetry

High-sugar samples:

AOAC 940.26/900.02. Other

samples: AOAC920.153/ 923.03, 18th

Ed. (PIPAC AP 015)

Crude Protein


AOAC 935.58/ 981.10/ 928.08, 18th

Ed. (PIPAC AP 017)

Total Fat


Gravimetry

AOAC 925.32/ 922.06, 18th Ed.

(PIPAC AP 016)

of 236

Omega-3 (EPA/DHA)

Gas Chromatography

AOAC 991.39/922.06, 18th Ed. (PIPAC

029)





grains

07.4 Soya flours

concentrates and

isolates


grits, semolina

07.6 Frozen entrees


flour

07.7 Soy protein

07.8 Tofu




pastas and noodles)

07.10 Starch



pudding, tapioca

pudding)



fish or poultry)

Moisture

Gravimetric Method

AOAC 926.07/ 934.01/ 920.155, 18th

Ed. (PIPAC AP 015)

Ash

Gravimetric Method

AOAC 925.11/923.03, 18th Ed. (PIPAC

AP 015)

Crude Protein


AOAC 979.09/ 920.87/ 930.25/

981.10/928.08, 18th Ed. (PIPAC AP

017)

Total Fat


Gravimetry

AOAC 922.06/ 925.12, 18th Ed.

(PIPAC AP 016)

Betacarotene


Chromatography

EN 12823-2 ICS 67.040 (2000) (PIPAC

AP 018)

Dietary Fiber

Enzymatic-Gravimetric Method

AOAC 992.16/985.29, 18th Ed. (PIPAC

AP 041)

Minerals (Ca, Mg, Fe, Na,

K, Zn)

Inductively Coupled Plasma

Spectrometry

AOAC 984.27, 18th Ed.

(PIPAC AP 055)




cooked)

08.2 Frozen and refrigerated

dough

Moisture

Gravimetric Method

AOAC 934.01/ 920.155, 18th Ed.

(PIPAC AP 015)

Ash

Gravimetric Method


015)

of 236



sweet crackers


doughnuts


products (e.g., bagels,

pita, English muffins)

08.7 Steamed breads and

buns

Crude Protein


AOAC 935.39/ 920.87/ 981.10/

928.08, 18th Ed. (PIPAC AP 017)

Total Fat


Gravimetry

AOAC 950.36/ 922.06, 18th Ed.

(PIPAC AP 016)




based

Moisture

Gravimetry



AOAC 934.01/ 920.155,18th Ed.

(PIPAC AP 015)

Ash

Gravimetry

High-sugar samples:

AOAC 940.26/900.02. Other

samples: AOAC920.153/ 923.03, 18th

Ed. (PIPAC AP 015)

Crude Protein


AOAC 981.10/928.08, 18th Ed. (PIPAC

AP 017)

Total Fat


Gravimetry


016)

.

Ash

Gravimetric Method

AOAC 920.153/ 923.03, 18th Ed.

(PIPAC AP 015)

Crude Protein


AOAC 981.10/928.08, 18th Ed. (PIPAC

AP 017)

Total Fat

Acid Hydrolysis/

Soxhlet Method

ISO 1443: 1973-04-15 (Codex STAN

method)

(PIPAC 016)

of 236

Omega-3 (EPA/DHA)

Gas Chromatography

AOAC 991.39/922.06, 18th Ed. (PIPAC

029)

11.0 Fish and fish products

11.1 Processed fish and fish

products, including

molluscs, crustaceans,

and echinoderms

11.2 Semi-preserved fish and

fish products, including


and echinoderms



and fish products,

including molluscs,

crustaceans, and

echinoderms

Moisture

Gravimetric Method

AOAC 920. 155/ 934.0118th Ed.

(PIPAC AP 015)

Ash

Gravimetric Method

AOAC 938.08/ 923.03, 18th Ed.

(PIPAC AP 015)

Crude Protein


AOAC 940.25/ 955.04/

981.10/928.08, 18th Ed. (PIPAC AP

017)

Total Fat


Gravimetry

AOAC 948.15/ 922.06, 18th Ed.

(PIPAC AP 016)

Omega-3 (EPA/DHA)

Gas Chromatography

AOAC 991.39/922.06, 18th Ed. (PIPAC

029)

Histamine

Fluorometry

Journal of Food Science 41, 1282

(1976)

(PIPAC AP 002)

Mercury

Cold-Vapor Atomic Absorption

Spectrophotometry

AOAC 977.15, 18th ed.

(PIPAC AP 005)

Heavy Metals (Pb, Cd, Cr,

Mn, Mg, Zn, Fe, Cu, Ni)


Spectrometry

AOAC 972.23 18th ed./ EN

14082:2003

PIPAC AP 006)



12.2 Herbs, spices, seasonings,

and condiments (e.g.

seasoning for instant

noodles)

12.3 Vinegars

12.4 Mustards

12.5 Soups and broths


Moisture

Gravimetry



AOAC 934.01/ 920.155,18th Ed.

(PIPAC AP 015)

Ash

Gravimetry

High-sugar samples:

AOAC 940.26/900.02. Other

samples: AOAC920.153/ 923.03, 18th

Ed. (PIPAC AP 015

of 236

12.6.1 Emulsified sauces

and dips (e.g.

mayonnaise, salad

dressing, onion dips)


sauces (e.g.

ketchup, cheese

sauce, cream

sauce, brown gravy)

12.6.3 Mixes for sauces and

gravies

12.6.4 Clear sauces (e.g.

fish sauce)

12.7 Salads (e.g. macaroni

salad, potato salad) and

sandwich spreads

excluding cocoa-and nut-

based preads of food

categories


12.9 Soybean-based

seasonings and

condiments

12.9.1 Fermented

soybean paste

(e.g. miso)

12.9.2 Soybean sauce

12.9.2.1 Fermented

soybean sauce

12.9.2.2 Non-

fermented

soybean sauce

12.9.2.3 Other

soybean sauces

12.10 Protein products other

than from

soybeans

Crude Protein


High-fat samples: AOAC

935.58/981.10/928.08. Other

samples: AOAC 981.10/928.08, 18th

Ed.

(PIPAC AP 017)

Total Fat

Acid Hydrolysis (if needed) / Ether

Extraction/ Gravimetry


016)

Betacarotene


Chromatography

EN 12823-2 ICS 67.040 (2000) (PIPAC

AP 018)

12.9 Soybean-based seasonings

and condiments


12.9.2.1 Fermented

soybean sauce

3-MCPD

(3-Monochloropropane-2-

diol)

Gas Chromatography-Mass

Spectrometric Detection

AOAC 2000.01, 18th Ed/ CEN/TC 275

N 396 add (2000)

(PIPAC AP 024)

of 236

13.0 Beverages


(Canned /Bottled Fruit

and vegetable

juices/nectars, Energy

drinks and particulated

drinks, Carbonated and

Non-carbonated water-

based flavoured drinks

and concentrates (liquid

or solid) for water-based

flavoured drinks)

13.2 Frozen juice concentrate

13.3 Powdered beverages

13.4 Coffee, coffee substitutes,

tea, herbal infusions, and

other hot cereal and grain

beverages

13.5 Alcoholic beverages (

Beer and malt beverages,

cider and perry, grape

wines and wines, mead,

distilled spirits containing

more than 15% alcohol

and aromatized alcoholic

beverages)

Moisture

Gravimetry



AOAC 935.29/ 934.01/ 920.155,18th

Ed.

(PIPAC AP 015)

Ash

Gravimetry

High-sugar samples:

AOAC 950.14/ 940.26/ 920.54/

900.02. Other samples: AOAC

920.153/ 923.03, 18th Ed. (PIPAC AP

015)

Crude Protein


AOAC 920.53/ 981.10/928.08, 18th

Ed. (PIPAC AP 017)

Total Fat

Ether Extraction/ Gravimetry


016).


(Canned /Bottled Fruit and

vegetable juices/nectars,

Energy drinks and

particulated drinks,

Carbonated and Non-

carbonated water-based

flavoured drinks and

concentrates (liquid or

solid) for water-based

flavoured drinks)


Glutathione


Chromatography

Official Monographs: Glutathione.

USP 37-NF 32 (2014)

(PIPAC AP 019)

Dietary Fiber


AOAC 992.16/985.29, 18th Ed. (PIPAC

AP 041)

13.5 Alcoholic beverages ( Beer

and malt beverages, cider

and perry, grape wines

and wines, mead, distilled

Moisture Content by Karl

Fischer

Karl Fischer

USP <921>. USP 37-NF 32 (2014)

(PIPAC AP 022)

of 236

spirits containing more than

15% alcohol and

aromatized alcoholic

beverages)

14.0 Foodstuffs intended for particular nutritional uses

14.1 Infant formulae, follow-on

formulae, and formulae

for special medical

purposes for infants

14.2 Complementary foods for

infants and young children

14.3 Dietetic foods intended

for special medical

purposes (excluding

products of food category

14.1)

14.4 Dietetic formulae for

slimming purposes and

weight reduction

14.5 Dietetic foods (e.g.



products of food

categories 14.1- 14.4 and

14.6

14.6 Food supplements

Moisture

Gravimetric Method

AOAC 927.05/ 934.01/ 920.155, 18th

Ed.

(PIPAC AP 015)

Ash

Gravimetric Method

AOAC 945.46/ 920.153/ 923.03, 18th

Ed.

(PIPAC AP 015)

Crude Protein


AOAC 981.10/928.08, 18th Ed. (PIPAC

AP 017)

Total Fat


Gravimetry


016).


Betacarotene


Chromatography

EN 12823-2 ICS 67.040 (2000) (PIPAC

AP 018)

Glutathione


Chromatography

Official Monographs: Glutathione.

USP 37-NF 32 (2014)

(PIPAC AP 019)

Omega-3 (EPA/DHA)

Gas Chromatography

AOAC 991.39/922.06, 18th Ed. (PIPAC

029)

Dietary Fiber


AOAC 992.16/985.29, 18th Ed. (PIPAC

AP 041)

Minerals (Ca, Mg, Fe, Na,

K, Zn)


Spectrometry

AOAC 984.27, 18th Ed.

(PIPAC AP 055)

of 236

15.0 Sweeteners, including honey

15.1 Refined and raw sugars

15.2 Brown sugar

15.3 Honey

15.4 Other sugars and syrups

(e.g. xylose, maple syrup,

sugar toppings)

15.5 Table-top sweeteners,

including those

containing high-intensity

sweeteners

Moisture

Vacuum Drying Gravimetric Method


015)

Ash

Gravimetric Method


015)

Crude Protein


AOAC 920.176/ 981.10/ 928.08, 18th

Ed. (PIPAC AP 017)

Total Fat

Ether Extraction/ Gravimetry


016)

IV. WATER

01.0 Bottled Water

pH

pH meter

SMEWW 4500-H+ B , 22nd Ed./ PNS

23:2002

(PIPAC AP 007)

Arsenic

Atomic Absorption

Spectrophotometry

SMEWW 3114B, 22nd Ed.

(PIPAC AP 011)

Conductivity

Conductivity Meter

SMEWW 2510B, 22nd Ed. (PIPAC AP

008)

Total Solids

Total Suspended Solids


Gravimetry

SMEWW 2540 B,C, D, 22nd Ed. (PIPAC

013)

Hexavalent Chromium

UV-Vis Spectrophotometry

SMEWW 3500-Cr B, 22nd Ed. (PIPAC

014)

Heavy Metals (Ca, Cd, Cr,

Cu, Fe, K, Mn, Mg, Na, Ni,

Pb, Zn)

Inductively-Coupled Spectrometry

SMEWW 3030A, E/ 3120B, 22nd Ed.

(PIPAC 026)

of 236

6. Qualibet Testing Services Corporation

Address : 121 Dangay St., Project 7, Quezon

City

Telephone No. : (632) 374-8003/ 372-7993

Fax No. : (632) 410-6048


Contact Person : Ms. Pinky P. Tobiano

Chief Executive Officer


Chemical Testing


Chemical Testing


I. Foods



powder

01.2 Whey and whey

products

01.3 Condensed milk






fermented milk



products (Cottage


cheese


spread


Fat

Acid Hydrolysis

In-house procedure

Moisture

Oven Drying Method

AOAC 18th ed 2005

Ash Ignition

AOAC 18th ed 2005



free from water

(vegetable oils and fats,

lard, tallow, fish oil and

Fat

Acid Hydrolysis

In-house procedure


of 236

other animal fats)


type water-in-oil

(butter, margarine)

05.0 Fruits and vegetables, seaweeds , nuts and seed


fruits

05.2 Fermented fruits

vegetables



sealed container

05.4 Dried fruits and ,

seaweeds, nuts and

seeds

Protein

Kjeldahl Method /

Tecator

Fiber

Fibertech

Tecator

Fat

Acid Hydrolysis

In-house procedure

Moisture

Oven Drying Method

AOAC 18th ed 2005

Ash Ignition

AOAC 18th ed 2005


and spreads (e.g.,

peanut butter)

Moisture

Oven Drying Method

AOAC 18th ed 2005

05.7 Jam, jellies, marmalades


pastries


purees, fruit toppings

and coconut milk)

Protein

Kjeldahl Method /

Tecator

Fiber

Fibertech

Tecator

Fat

Acid Hydrolysis

In-house procedure

Moisture

Oven Drying Method

AOAC 18th ed 2005

Ash Ignition

AOAC 18th ed 2005


06.1 Egg products

06.1.1 Liquid egg products

06.1.2 Frozen egg products

Fat

Acid Hydrolysis

In-house procedure

of 236


coagulated egg

products

06.2 Preserved eggs, including

alkaline, salted, and

canned eggs


custard

Ash

Ignition

AOAC 18th ed 2005





grits, semolina

Protein

Fiber

Kjeldahl Method /

Tecator

Fibertech

Tecator

Fat

Acid Hydrolysis

In-house procedure

Moisture

Oven Drying Method

AOAC 18th ed 2005

Ash Ignition

AOAC 18th ed 2005


15.1 Refined and raw

sugars

15.2 Brown sugar

Fat

Acid Hydrolysis

In-house procedure

Moisture

Oven Drying Method

AOAC 18th ed 2005

Ash Ignition

AOAC 18th ed 2005



I. Foods

01.0 Milk and milk products


powder

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

of 236

01.2 Sweetened

condensed milk

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Mold and Yeast Count

Spread Plate Method

CMMEF, 4th edition



CMMEF, 4th edition

01.5 Pasteurized cream Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


products; e.g. Cottage

Cheese; soft and semi-

soft cheese

Coliforms

MPN Method, CMMEF, 4th edition


Spread

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

02.0 Fats, Oils and Emulsions

02.1 Butter (Whipped,

pasteurized)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


unpasteurized milk or

milk products


CMMEF, 4th edition


Spread Plate Method

CMMEF, 4th edition

02.3 Margarine Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


Spread Plate Method

CMMEF, 4th edition



Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


ingredient

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

03.3 Flavored ice

Aerobic Plate Count

Pour Plate Method

CMMEF 4th edition

Aerobic Plate Count

Pour Plate Method

CMMEF 4th edition

of 236

Coliform Count

MPN Method, CMMEF, 4th

edition


Spread Plate Method

CMMEF, 4th edition

04. Confectionaries

04.1 Cocoa Powder

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Coliform Count


edition

Mold Count

Spread Plate Count

CMMEF, 4th edition

04.2 Chocolate products

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Coliform Count


edition

Mold Count Spread Plate Count

CMMEF, 4th edition

04.3 Chocolate

confectionaries(

chocolate bars, blocks,

bonbons)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Coliform Count

MPN Method

CMMEF, 4th edition


CMMEF, 4th edition

04.5 Sugar confectionaries


toffees, caramel, and

fondants, creams, and

pastes)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Coliforms

MPN Method

CMMEF, 4th edition

Mold Coulnt Spread Plate Count

CMMEF, 4th edition


07.1 Breakfast cereal

Aerobic Plate Count

Pour Plate Method

CMMEF 4th edition


Spread Plate Method

CMMEF 4th edition


Aerobic Plate Count

Pour Plate Method

CMMEF 4th edition


Spread Plate Method

of 236

07.4 Soya Flours,

concentrates and

Isolate

Mold Count

Spread Plate Method

CMMEF, 4th edition


grits, semolina


Spread Plate Method

CMMEF 4th edition

07.7 Soy protein Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Mold and Yeast Count Spread Plate Method

CMMEF 4th edition


noodles uncooked (wet

and dry)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


Spread Plate Method

CMMEF, 4h edition

07.10 Starch Aerobic Plate Count Pour Plate Method

CMMEF, 4th edition


CMMEF, 4th edition



dough (chemically

leavened)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


Spread Plate Method

CMMEF, 4th edition


Dough

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Mold and Yeast Count Spread Plate Count

CMMEF, 4th edition

08.5 Baked Goods

(microbiologically

sensitive types e.g.

containing eggs and

dairy products)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition


CMMEF, 4th edition




CMMEF, 4th edition

09.0 Ready to Eat Savories

09.1 Snack Foods Aerobic Plate Count Pour Plate Method

CMMEF, 4th edition


CMMEF, 4th edition

of 236


10.1 Fresh Frozen Fish and

Coated-Smoked


CMMEF, 4th edition


Fish


CMMEF, 4th edition

10.3 Frozen Raw Crustacean


CMMEF, 4th edition

10.4 Frozen Cooked

Crustacean


CMMEF, 4th edition

10.5 Cooked, Chilled &

Frozen Crabmeat


CMMEF, 4th edition

2.0 Spices, Soup, Sauces, Salad and Protein Products

12.1 Dry mixes for soup and

sauces


CMMEF, 4th edition

12.3 Spices Aerobic Plate Count Pour Plate Method

CMMEF, 4th edition


CMMEF, 4th edition

12.4 Spices(ready to eat) Aerobic Plate Count Pour Plate Method

CMMEF, 4th edition

Mold Count Spread Plate Method

CMMEF, 4th edition

12.5 Salad Dressing, pH≤4.6

(e.g. Mayonnaise,

Thousand Island, Ranch,

French)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Mold and Yeast Count Spread Plate Count

CMMEF, 4th edition

13.0 Beverages

13.1 Non-alcoholic

beverages (e.g. ready

to drink, softdrinks, ice

tea, energy drink)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Mold and Yeasts

Spread Plate Method

CMMEF, 4th edition

13.2 Frozen concentrate Aerobic Plate

Count

Pour Plate Method

CMMEF, 4th edition

Mold and Yeast Pour Plate Method

CMMEF, 4th edition


(e.g. iced tea,

powdered juices/mixes)


CMMEF, 4th edition

of 236

14.0 Food for infants and young children

14.1 Powdered infant formula


lactic acid producing

cultures (intended for 0

to 6 months old

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Coliform Count

MPN Method

CMMEF, 4th edition

14.2 Follow-up Mil

Supplement (intended


and young children 12

to 36 months age)

Aerobic Plate Count

Pour Plate Method

CMMEF, 4th edition

Coliform

MPN Method

CMMEF, 4th edition

14.5 Dried and instant



CMMEF, 4th edition


CMMEF, 4th edition


reconstitution before

consumption


CMMEF, 4th edition

14.7 Cereal based for food

infants


CMMEF, 4th edition

Coliform MPN Method

CMMEF, 4th edition

IV.Water

01.0 Bottled Water

Heterotrophic Plate Count

Pour Plate Method

SMEWW 2005

Total Coliform

MPN Method

SMEWW 2005

of 236

7. Sentro sa Pagsusuri, Pagsasanay at Pangasiwang Pang-agham at Teknolohiya

Corp. (SENTROTEK)

Address : No. 208 Pilar St., Brgy. Addition Hills,

Mandaluyong City, 1550

Telephone No. : (02) 721-6500, (02) 721-9699,

(02) 718-3514

Fax No. : (02) 727-9016


Contact Person : Ms. Priscila P. Tongco

Laboratory Manager


Chemical Testing

Validity: 28 August 2019

Chemical Testing

Products

Specific Tests Method/ Reference

I. Foods

01,0 Milk and dairy products


powder


01.3 Condensed milk

01.4 Liquid Milk (evaporated and

Cream (UHT/sterilized)



01.7 Yogurt and other fermented

milk



products (Cottage cheese,

soft and semi-soft cheese



Protein

Kjeldahl

AOAC 2001.11/984.13

Fat

Ether Extraction (AOAC

920.39C)

Acid Hydrolysis (AOAC

922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)

Ash Direct Method-Furnace

(AOAC923.03/938.08/900.02)

Total Sugars Luff-Schoorl

Lane Eynon

Total Dietary Fiber Enzymatic-Gravimetric (AOAC

985.29)

Calories By computation/ FNRI Phil Food

Composition Tables

Titratable Acidity Titrimetry (AOAC 965.33)

Free Fatty acid Titrimetry (AOAC 940.28)

Sucrose, Glucose,

Maltose, Lactose

HPLC – In-house validated

method


of 236

Saturated Fat, Transfat,

Fatty Acid Composition

GC (AOAC 963.33, AOCS Ce-

1c-89)

Cholestrerol GC (AOAC 994.10)

Vitamins A, B1, B2, B3, B6,

Calpan, Folic Acid, C, D, E

HPLC (In-House Validated

Method)

Sodium, Potassium AAS

(AOAC 985.35/968.08)

AAS (AOAC)

Iron, Calcium

Magnesium, Manganese,

Zinc

Heavy Metals

(Pb, Cd, Hg, As, Cr)

AAS/ICP-AES

(USEPA 6010)

Se AFS/AAS Hydride


02.1 Fats and oils essentially free

from water (vegetable oils

and fats, lard, tallow, fish oil

and other animal fats)

02.2 Fat emulsions mainly of type

water in-oil (butter,

margarine)

Free Fatty acid AOCS Ca 5a-40

Iodine Value AOCS Cd 1-25

Peroxide Value AOCS Cd 8-53

Color, Lovibond

(Tintometer) AOCS Cc 13e-92

Saponification Value AOCS Cd 3-25

Fatty Acid Composition GC (AOAC 963.33,

AOCS Ce-1a-13)

Vitamins A HPLC (In-House Validated

Method)

Iron AAS (AOAC)


03,1 Ice cream and sherbet


ingredients

03.3 Flavored Ice

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


Composition Tables



Sucrose, Glucose,

Maltose, Lactose


method

of 236




1c-89)





Method)


(AOAC 985.35/968.08) Calcium, Iron


Zinc AAS (AOAC)

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Se AFS/AAS Hydride


04.1 Cocoa powder


chocolate confectioneries

04.3 Sugar confectioneries (hard

and soft candy, nougats,

etc.)

04.4 Chewing gum

04.5 Decorations a, toppings

(non-fruit), and sweet sauces

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables



Sucrose, Glucose,

Maltose, Lactose


method

Caffeine HPLC (AOAC 979.08)




1c-89)





Method)

Sodium, Potassium AAS (AOAC)

Calcium, Iron

of 236


Zinc

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Se AFS/AAS Hydride



fruits


vegetables



sealed container

05.4 Dried fruits and vegetables,

seaweeds, nuts and seeds


05.6 Nut and seed purees and

spreads (e.g., peanut

butter)




05.9 Fruit preparations (

pulp, purees, fruit toppings

and coconut milk)

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables



Sucrose, Glucose,

Maltose, Lactose


method




1c-89)





Method)

Sodium, Potassium

AAS

(AOAC 985.35/968.08)

AAS (AOAC)

Calcium, Iron


Zinc

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Se AFS/AAS Hydride


06.1 Egg products

06.1.1 Liquid egg products Protein

Kjeldahl

AOAC 2001.11/984.13

of 236



coagulated egg

products


alkaline, salted, and canned

eggs


custard

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables



Sucrose, Glucose,

Maltose, Lactose


method




1c-89)





Method)

Sodium, Potassium

AAS

(AOAC 985.35/968.08)

AAS (AOAC)

Calcium, Iron


Zinc

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Selenium AFS/AAS Hydride



07.4 Soya flours concentrates

and isolates

07.5 Flour, corn meal, corn grits,

semolina

07.6 Frozen entrees containing

rice or corn flour

07.7 Soy protein

07.8 Tofu

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)

of 236

07.9 Pasta products and noodles

(e.g. rice paper, rice

vermicelli, soybean pastas

and

noodles)

07.10 Starch

07.11 Cereal and starch based

desserts (e.g., rice pudding,

tapioca pudding)

07.12 Batters (e.g., for breading

or batters for fish or poultry)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables




1c-89)





Method)

Sodium, Potassium

AAS

(AOAC 985.35/968.08) Iron

Calcium

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Other Minerals: Mg, Mn, Zn AAS

(AOAC 985.35)

Selenium AFS/AAS Hydride




cooked)


dough


08.4 Crackers, excluding sweet

crackers


doughnuts


products (e.g., bagels, pita,

English muffins)

08.7 Steamed breads and buns

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables



of 236

Sucrose, Glucose,

Maltose, Lactose


method




1c-89)





Method)

Sodium, Potassium

AAS

(AOAC 985.35/968.08) Iron

Calcium

Heavy Metals

(Pb, Cd, Hg, As, *Cr)

**AAS/ICP-AES

(USEPA 6010)


(AOAC 985.35)

Se AFS Hydride



cereal, flour or starch based

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables



Sucrose, Glucose,

Maltose, Lactose


method




1c-89)





Method)


of 236

Iron (AOAC 985.35/968.08)

Calcium

Heavy Metals

(Pb, Cd, Hg, As,Cr)

AAS/ICP-AES

(USEPA 6010)


(AOAC 985.35)

Se AFS Hydride

11.0 Fish and fish products, including mollusks, crustaceans, and

echinoderms


products, including molluscs,

crustaceans, and

echinoderms

11.2 Semi-preserved fish and fish

products, including molluscs,

crustaceans, and

echinoderms



and fish products, including

molluscs, crustaceans, and

echinoderms

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Composition Tables





1c-89)





Method)

Sodium, Potassium

AAS

(AOAC 985.35/968.08) Calcium , Iron

Mn, Mg, Zn

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Se AFS Hydride

Histamine Fluorometry (AOAC)

12.0 Spices, herbs, soups, sauces, salads, vinegars, seasonings and condiments


12.2 Herbs, spices, seasonings,



noodles)

12.3 Vinegars

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture Air Oven Method

of 236

12.4 Mustards




and dips (e.g.

mayonnaise, salad



sauces (e.g. ketchup,

cheese sauce, cream

sauce, brown gravy)

12.6.3 Mixes for sauces

and gravies


fish sauce)



sandwich spreads

excluding cocoa-and nut-

based preads of food

categories


12.9 Soybean-based

seasonings and

condiments

12.9.1 Fermented soybean

paste (e.g. miso)



than from soybeans

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables






1c-89)





Method)

Sodium, Potassium

AAS

(AOAC 985.35/968.08) Cciualm , Iron

Mn, Mg, Zn

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Se

AFS Hydride

13.0 Beverages

13.1 Non-alcoholic

13.2 Frozen juice

concentrate


13.4 Coffee, coffee substitutes,

tea, herbal infusions, and

other hot cereal and grain

beverages

13.5 Alcoholic beverages

Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables


of 236

Sucrose, Glucose,

Maltose, Lactose


method





Method)


(AOAC 985.35/968.08) Calcium, Iron

Heavy Metals


AAS/ICP-AES

(USEPA 6010)


(AOAC 985.35)

Se AFS/Hydride


14.1 Infant formulae, follow-on

formulae, and formulae for

special medical purposes for

infants

14.2 Complementary foods for

infants and young children

14.3 Dietetic foods intended for

special medical purposes

(excluding products of food

category 14.1)



weight reduction




products of food categories

14.1- 14.4 and 14.6


Protein Kjeldahl

AOAC 2001.11/984.13

Fat


920.39C)


922.06/948.15)

Moisture

Air Oven Method

(AOAC952.08/950.46B/

925.10/990.20)


(AOAC923.03/938.08/900.02)


Lane Eynon


985.29)


Composition Tables



Sucrose, Glucose,

Maltose, Lactose


method





1c-89)


Sodium, Potassium

AAS

(AOAC 985.35/968.08) Iron

Calcium

of 236

Heavy Metals


AAS/ICP-AES

(USEPA 6010)

Other Minerals: Mg, Mn, Zn

AAS

(AOAC 985.35)

Se AFS Hydride

14.6 Food Supplements Vits. A, B1, B2, B3, B6,

Calpan, Folic Acid, C, D, E, HPLC

15 .0 Sweeteners, including honey


15.2 Brown sugar

15.3 Honey

15.4 Other sugars and syrups (e.g.

xylose, maple syrup, sugar

toppings)


including those containing

high-intensity sweeteners


Composition Tables

Sucrose, Glucose,

Maltose, Lactose


method

Heavy Metals


AAS/ICP-AES

(USEPA 6010)


(AOAC 985.35)

II. Drugs and Pharmaceuticals

1.0 Drugs

2.0 Herbal Products

3.0 Parenteral solutions and

fluids

4.0 Vitamins

5.0 Antibiotics

Identification Tests

U.S.Pharmacopeia

Philippine Pharmacopeia

Assay of Active Ingredients

Limits Tests

Organic Volatile Impurities

(OVI)

Dissolution

Disintegration

Heavy Metals

Minerals Content

III. III. Cosmetics, Perfumes and Essential Oils

1.0 Cosmetics

Heavy Metals (Pb, Cd, Hg,

As)

ASEAN Harmonized Method/

USP 33

of 236



I. Foods

01.0 Milk and milk products


cream powder

Aerobic Plate Count

CMMEF 4th edition

Enterobacteriaceae

BAM 8th edition

Salmonella Rapid test Kit AOAC 989.13

BAM 8th edition

01.2 Sweetened

condensed milk

Aerobic Plate Count

CMMEF 4th edition


BAM 8th edition

Coliform count


Aerobic Plate Count

CMMEF, 4th edition

Coliform count

BAM 8th edition

Salmonella

Rapid Test Kit AOAC 989.13

BAM 8th edition

Listeria monocytogenes

BAM 8th edition

Oxoid Manual 1998, 8th

edition


Aerobic Plate Count

CMMEF, 4th edition

Coliform count

BAM 8th edition

Salmonella


BAM 8th edition

of 236


BAM 8th edition

Oxoid Manual 1998, 8th edition


fermented milk

Coliform count

CMMEF, 4th edition

Salmonella


Convention Method- BAM 8th

edition

S. aureus

(coagulase +) BAM 8th edition



Cheese, soft and semi-

soft cheese (moisture

> 39%, pH > 5)

Coliform Count

BAM 8th edition

E. coli

BAM 8th edition S. aureus

(coagulase +)

Salmonella


BAM 8th edition


BAM 8th edition



spread


spread

Aerobic Plate Count

CMMEF, 4th edition

Coliform count

BAM 8th edition

S. aureus

(coagulase +

01.9 All raw milk cheese;

raw milk unripened

cheese with moisture >

50%, pH > 5.0

S. aureus

(coagulase +)

BAM 8th edition

Salmonella


BAM 8th edition


BAM 8th edition


of 236



pasteurized)

Aerobic Plate Count

Coliform Count

CMMEF, 4th edition


BAM 8th edition

BAM 8th edition

S. aureus

(coagulase +)



milk products

Aerobic Plate Count

CMMEF, 4th edition

Coliform count

E. coli

S. aureus

(coagulase +)

BAM 8th edition

Salmonella


BAM 8th edition

Listeria monocytogenes BAM 8th edition


02.3 Margarine

02.3 Margarine

Aerobic Plate Count

CMMEF, 4th edition


BAM 8th edition

Fecal coliform count

BAM 8th edition

S. aureus

(coagulase +)

Salmonella Rapid Test Kit AOAC 989.13

Convention Method- BAM 8th

edition

Listeria monocytogenes BAM 8th edition




(plain and flavoured)

Aerobic Plate Count

CMMEF, 4th edition

Coliform count

BAM 8th edition

S. aureus

(coagulase +)

of 236

Salmonella


BAM 8th edition


BAM 8th edition



ingredient (nuts, fruits,

cocoa etc.)

Aerobic Plate Count

CMMEF, 4th edition

Coliform count

BAM 8th edition



(coagulase +)

Salmonella


BAM 8th edition


03.3 Flavored ice (e.g. Ice

candy)

03.3 Flavored ice (e.g. Ice

candy)

Aerobic Plate Count

CMMEF, 4th edition


BAM 8th edition

Coliform Count

Salmonella


BAM 8th edition


04.1 Cocoa powder

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition

Mold Count

Salmonella

Rapid Test Kit AOAC

BAM 8th edition

04.2 Chocolate products

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count BAM 8th edition

Mold Count

Salmonella Rapid Test Kit AOAC 989.13

BAM 8th edition

of 236

04.3 Chocolate

confectioneries

(chocolate bars, blocks

and bonbon

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition

Mold Count

BAM 8th edition

Salmonella


BAM 8th edition


(hard and soft candies,

toffees, caramel,

fondants, creams,

nougats and pastes

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition

Mold Count

Salmonella


BAM 8th edition

05.0 Fruits and vegetables, nuts and seeds


fruits (pH > 4.5)

E. coli

BAM 8th edition

05.4 Dried vegetables

E. coli

BAM 8th edition


Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

E. coli

BAM 8th edition


Salmonella

Rapid Test Kit-AOAC 989.13

BAM 8th edition

of 236

05.6 Peanut Butter & other

Nut Butters

Salmonella


BAM 8th edition


E. coli

BAM 8th edition

Mold Count



Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition Mold Count

Yeast and Yeast-like fungi

Count


Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition


E. coli


grains

Coliform Count

E. coli

BAM 8th edition

Salmonella Rapid Test Kit-AOAC 989.13

BAM 8th edition

07.4 Soya flours

concentrates and

isolates

Mold Count

BAM 8th edition

Salmonella


BAM 8th edition


grits, semolina

Coliform Count

BAM 8th edition

Mold Count


Count

of 236

07.6 Frozen entrees

containing rice or corn flour

Bacillus cereus Oxoid Manual 1998, 8th edition

07.7 Soy protei

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

E. coli

BAM 8th edition


BAM 8th edition

Salmonella


BAM 8th edition

07.8 Tofu

E. coli

S. aureus

(coagulase +)

Bacillus cereus

BAM 8th edition


Aerobic Plate Count

CMMEF, 4th edition

E. coli


(coagulase +)


noodles Uncooked (wet and

dry)

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition


S. aureus

(coagulase +)

Salmonella


BAM 8th edition

07.10 Starch

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition


of 236

Salmonella


BAM 8th edition



(ready to eat) with low


toppings

S. aureus

(coagulase +)

BAM 8th edition

Salmonella Rapid Test Kit-AOAC 989.13

BAM 8th edition


(to be cooked) with low


toppings (e.g. meat pies

and pizzas)

S. aureus

(coagulase +)

BAM 8th edition

Salmonella


BAM 8th edition


dough (Chemically

leavened)

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

E. coli

BAM 8th edition

Mold Count


Count

S. aureus

(coagulase +)

Salmonella


BAM 8th edition


dough

Coliform Count

BAM 8th edition

Mold Count


Count

of 236

08.5 Baked Goods

(microbiologically


containing eggs and

dairy products)

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition



(coagulase +)



Coliform Count

BAM 8th edition

Salmonella


BAM 8th edition

09.0 Ready-to-eat savories

09.1 Snack foods

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition

Mold Count




Cold-Smoked

Aerobic Plate Count

CMMEF, 4th edition

E. coli

BAM 8th edition

S. aureus

(coagulase +)

Vibrio parahaemolyticus

Salmonella


BAM 8th edition

11.2 Pre-cooked Breaded

and Fish

Aerobic Plate Count

CMMEF, 4th edition

of 236

E. coli

BAM 8th edition

S. aureus

(coagulase +)

11.3 Frozen raw crustaceans

Aerobic Plate Count

CMMEF, 4th edition

E. coli

BAM 8th edition

S. aureus

(coagulase +)


Salmonella


BAM 8th edition

11.4 Frozen cooked

crustaceans

Aerobic Plate Count

CMMEF, 4th edition

E. coli

BAM 8th edition

S. aureus

(coagulase +)


Salmonella


BAM 8th edition

11.5 Cooked, chilled and

frozen crabmeat

Aerobic Plate Count

CMMEF, 4th edition

E. coli

BAM 8th edition

S. aureus

(coagulase +)


11.6 Fresh and frozen bivalve

molluscs

Aerobic Plate Count

CMMEF, 4th edition

E. coli count

BAM 8th edition

of 236


Salmonella


BAM 8th edition

12.0 Spices, soups, sauces, salads and protein products

12.1 Dry mixes for soup and

sauces

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition


Salmonella


BAM 8th edition

12.2 Yeast Salmonella


BAM 8th edition

12.3 Spices

Aerobic Plate Count

CMMEF, 4th edition

Mold Count

BAM 8th edition


Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition

Mold Count

S. aureus

(coagulase +

Salmonella


BAM 8th edition

12.5 Salad dressing pH < 4.6

(Mayonnaise, Thousand

Island, Ranch, French

etc.)

Aerobic Plate Count

CMMEF, 4th edition


BAM 8th edition

of 236

Salmonella


BAM 8th edition


BAM 8th edition


13.0 Beverages

13.1 Non-alcoholic (e.g.

Ready to drink soft

drinks, iced tea, energy

drinks)

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition


13.2 Frozen juice

concentrate

Aerobic Plate Count

CMMEF, 4th edition


BAM 8th edition


(Juices)

Aerobic Plate Count

CMMEF, 4th edition


BAM 8th edition


14.1 Powdered infant

formula with or without

added lactic acid

producing cultures


months old)

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

E. coli

BAM 8th edition

Enterobacteriaceae

of 236

14.1 Powdered infant


added lactic acid

producing cultures


months old)

Salmonella


BAM 8th edition

14.2 Follow up formula /milk

supplement (intended




Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

E. coli

Enterobacteriaceae

BAM 8th edition

Salmonella


BAM 8th edition


products requiring

reconstitution

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

Enterobacteriaceae

BAM 8th edition

Salmonella


BAM 8th edition


BAM 8th edition

Oxoid Manual 1998, 8th

edition


reconstitution and

boiling before

consumption

Aerobic Plate Count

CMMEF, 4th edition

Coliform Count

BAM 8th edition

Salmonella


BAM 8th edition


infants Aerobic Plate Count

CMMEF, 4th edition

of 236

Coliform Count

BAM 8th edition

Salmonella


BAM 8th edition

Bacillus cereus


II. Drugs and Pharmaceuticals

1.0 Drugs

Aerobic Plate Count

USP 36

Coliform Count

E. coli


Pseudomonas aeruginosa

S. aureus

Salmonella

III. Cosmetics

1.0 Cosmetics

Aerobic Plate Count

ASEAN Harmonized Methods

for Cosmetics


Pseudomonas aeruginosa

USP 36/Asean Harmonized

Methods for Cosmetics

S.aureus

IV. Water

1.0 Bottled Water

Heterotrophic

Plate count

Pour Plate Method, SMEWW

Coliform Count

Multiple Tube Fermentation

Technique,/ SMEWW

of 236

8. SGS Philippines, Inc.- Multi-Laboratory

Address : 2229 Chino Roces Avenue, Makati City

Telephone No. : 632) 784-9400

Fax No. : (632) 818-2971/750-2947

E-mail : [email protected]/

[email protected]/

[email protected]

Contact Person : Ms. Meden Jojemar L. Peneyra

Laboratory Operations Manager


Chemical Testing

Validity: 16 August 2018

Chemical Testing

Products Specific Tests Method /Reference

I. I. Food



powder


01.3 Condensed milk






fermented milk


products (Cottage


cheese


products (Cottage


cheese



Protein

Kjeltec Analyzer/ FOSS Manual

Kjeltec 8400 Analyzer/Rapid N

Protein Analyzer /AOAC, 18th

Ed., 2005

Ash

Gravimetric Method/ AOAC,

18th Ed., 2005

Fat

Rose-Gottlieb/ AOAC, 18th Ed.,

2005

Acid Hydrolysis/ AOAC, 18th

Ed., 2005

Moisture

Air-oven Method/ GAFTA No.

130 (2003)/ AOAC 18th Ed.,

2005

Toluene Distillation/ AOCS Ca

2a-45

Carbohydrate

By computation/ Based on

FNRI Phil. Food Composition

Tables 1997

Lactose

Layne-Eynon/ AOAC 18th Ed.

2005

Acidity Titrimetry

of 236

Iodine in Food Spectrophotometry

Calories from fat

By Computation/ FNRI Phil

Food Composition Tables 1997

Sugar Profile - Fructose,

Glucose, Lactose, Maltose

and Sucrose

HPLC-RI/ AOAC, 18th Ed., 2005

Trace Elements

Arsenic (As)

AOAC, 18th Ed. AAS/ ICP-OES/,

2005/ Shimadzu and Ethos

Manuals

Cadmium (Cd)

Calcium (Ca)

Chromium (Cr)

Copper (Cu)

Iron (Fe)

Lead (Pb)

Mercury (Hg)

Phosphorus (P)

Potassium (K)

Selenium (Se)

Sodium (Na)

Tin (Sn)

Zinc (Zn)

Fatty Acids GC/ AOAC, 18th Ed., 2005

Saturated Fat

Cholesterol



free from water



other animal fats)


type water-in-oil (butter,

margarine)

Free Fatty Acid/ Acid Value

Titrimetric/ AOCS 2011

Peroxide Value Titrimetric/ AOCS 1993

Saponiofication Value Titrimetric/ AOCS 2011

Iodine value Titrimetric/ AOCS 2011

Moisture AOCS 2011

Moisture and Voltile Matter

AOCS 2011

Unsaponifiable Matter

AOCS 2011

Cholesterol

GC/ P-LAB-007-INSTRU – In-

house Method

BHA

BHT

GC/ P-LAB-007-INSTRU – In-

house Method

of 236

Fat

Ether Extraction/ AOCS Ba 3-38

Rose-Gottlieb (Dairy Products)

Acid Hydrolysis (dairy Products/

Seafoods)

Moisture


130 (2003)/ AOAC 18th Ed.,

2005

Saturated Fat

FattyAcids

GC/AOAC, 18th ed. 2005

Trace Elements

Arsenic (As)

Copper (Cu)

Lead (Pb)

Iron (Fe)

AOAC, 18th Ed. AAS/ ICP-OES/,


Manuals



fruits


vegetables



sealed container


vegetables, seaweeds, nuts

and seeds




butter)




purees, fruit toppings and

coconut milk)

Protein




Ed., 2005

Fiber

Conventional/ GAFTA No. 10.0

(2003)/ AOAC 978.10

Ash


18th Ed., 2005

Fat




Seafoods)

Moisture


130 (2003)/ AOAC 18th Ed.,

2005


2a-45

Carbohydrate



Tables 1997


Glucose, Lactose, Maltose

and Sucrose


Calories By Computation/ FNRI Phil


of 236



5.9 Fruit preparations

Soluble Solids

Refractometer Method/

AOAC, 18th Ed., 2005




butter)

Dietary Fiber

Gravimetric/ AOAC, 18th Ed.,

2005

Salt as NaCl

Titrimetric Method/AOAC, 18th

Ed.,2005

Fatty Acids

Saturated Fat

Cholesterol

GC/ AOAC, 18th Ed., 2005


fruits


vegetables



sealed container


Trace Elements

Arsenic (As)

Cadmium (Cd)

Calcium (Ca)

Lead (Pb)

Mercury (Hg)

Phosphorus (P)

Potassium (K)

Selenium (Se)

Sodium (Na)

Tin (Sn)

AAS/ ICP-OES/ AOAC, 18th Ed.,


Manuals

6.0 Eggs and eggs products

06.1 Egg products

06.1.1 Liquid egg

products

06.1.2 Frozen egg

products


coagulated egg

products


alkaline, salted, and

canned eggs

Protein




Ed.,2005

Ash


18th Ed., 2005

Fat




Seafoods)


(e.g. custard)

Moisture


130 (2003)/ AOAC 18th Ed.,

2005

Carbohydrate

Calories



Tables 1997

of 236

7.0 Cereals and cereal Products


7.4 Soya flours concentrates

and isolates


grits, semolina

7.6 Frozen entrees containing

rice or corn flour

7.7 Soy protein

7.8 Tofu




pastas and noodles)

7.10 Starch



pudding, tapioca

pudding)



fish or poultry)

Protein




Ed., 2005


18th Ed., 2005

Fiber

Conventional/GAFTA No. 10.0

(2003)/ AOAC 978.10

Ash

Gravimetric Method/AOAC,

18th Ed. 2005

Fat

Rose-Gottlieb/ AOAC, 18th Ed.,

2005

Acid Hydrolysis/ AOAC, 18th

Ed., 2005

Moisture


130 (2003)/ AOAC 18th Ed.,

2005


2a-45

Carbohydrate



Tables 1997

Salt as NaCl

Volhard Method/ AOAC, 18th

Ed.,2005

Starch

Polarimetry/ GAFTA No. 130

Method 28:1 (2003)

Iodine in Food Spectrophotometry/AL8.1030

Dietary Fiber Gravimetric/ AOAC, 18th Ed.,

2005

Total Sugar as invert

Lane-Eynon

Method/AOAC18th

Ed.,2005/Pearson's

Composition and Analysis of

Foods, 9th Edition

Sugar Profile- Fructose,

Glucose, Lactose, Maltose and

Sucrose

Saturated Fat

Cholesterol

HPLC-RI/AOAC, 18th Ed. 2005

of 236

Trace Elements

AAS/ AAS/ ICP-OES/ AOAC,

18th Ed., 2005/ Shimadzu and

Ethos Manuals

Arsenic (As)

Cadmium (Cd)

Calcium (Ca)

Chromium (Cr)

Mercury (Hg)

Iron (Fe)

Lead (Pb)

Sodium (Na)



fish products (frozen and

cooked)


fish Products (marinated

and/or pickled) , e.g. fish

paste

11.3 Fully preserved (canned

or fermented, smoked,

dried and/or salted)

Histamine Fluorometry/ AOAC, 18th Ed., 2005

Total Volatile N Distillation with MgO/ AOAC, 18th Ed., 2005

Ash Gravimetric Method/ AOAC, 18th Ed., 2005

Crude Fat

Solvent Extraction/ AOAC, 18th Ed., 2005

Acid Hydrolysis/ AOAC, 18th Ed., 2005

Salt as NaCl Volumetric Method/ AOAC, 18th Ed., 2005

Total Solids Gravimetric method/ AOAC, 18th Ed., 2005

Salt as NaCl Volumetric Method/ AOAC, 18th Ed., 2005

Sulfamethazine HPLC/ In-House

Chlortetracycline

Hydrochloride

HPLC/ In-House

Oxytetracycline

Hydrochloride

HPLC/ In-House

Cd, Pb, Hg, As

AAS/ ICP-OES/ AOAC, 18th Ed., 2005/

Shimadzu and Ethos Manuals

Saturated Fat GC/ AOAC, 18th Ed., 2005

Cholesterol



12.2 Herbs, spices,

seasonings, and

condiments (e.g.


noodles)

12.3 Vinegars

12.4 Mustards

Protein




Ed., 2005

Fiber Conventional/ GAFTA No. 10.0

(2003)/ AOAC 978.10

of 236


12.6 Sauces and like

products


and dips (e.g.

mayonnaise, salad



sauces (e.g.

ketchup, cheese

sauce, cream

sauce, brown gravy)


and gravies


fish sauce)



sandwich spreads

excluding cocoa-and

nut-based preads of food

categories


12.9 Soybean-based

seasonings and

condiments

12.9.1 Fermented

soybean paste (e.g.

miso)



than from soybeans

Ash Gravimetric Method/ AOAC,

18th Ed., 2005

Fat




Seafoods)

Moisture


130 (2003)/ AOAC 18th Ed.,

2005


2a-45

Carbohydrate By computation/ Based on


Tables 1997

Total Sugars as Invert Lane-Eynon/ AOAC 18th Ed.,

2005

Salt as NaCl Volhard Method/ AOAC, 18th

Ed., 2005

pH pH electrode method/ AOAC,

18th Ed., 2005

Iodine in Food

Spectrophotometry

Calories By Computation/ FNRI Phil


Saturated Fat

GC/ AOAC, 18th Ed., 2005

Cholesterol



Sucrose


13.0 Beverages

13.1 Non-alcoholic

beverages



13.4 Coffee, coffee

substitutes, tea, herbal

Total Soluble Solids as °Brix

Refractometer Method/

AOAC, 18th Ed., 2005

Total Titratable Acidity

18th Ed., 2005Titrimetric/

AOAC,

Protein



Protein Analyzer /AOAC,18th

Ed 2005

of 236

infusions, and other hot

cereal and grain

beverages

13.5 Alcoholic beverages

( Beer and malt

beverages, cider and

perry, grape wines and

wines, mead, distilled

spirits containing more

than 15% alcohol and

aromatized alcoholic

beverages)

Fiber

Conventional/. GAFTA No. 10.0

(2003)/ AOAC 97810

Ash


18th Ed., 2005

Fat




Seafoods)

Moisture


130 (2003)/ AOAC 18th Ed.,

2005 Toluene Distillation/ AOCS

Ca 2a-45

Carbohydrate



Tables 1997

Total Sugars as Invert sugar

18th Ed., 2005Lane-Eynon/

AOAC

Dietary Fiber


2005

Calories

By Computation/ FNRI

Phil Food Composition Tables

1997



Sucrose


Caffeine anhydrous

HPLC/ In-House

Alcoholic Beverages

GC/ AOAC, 18th Ed. 2005

Ethanol (Assay)

Methanol (Assay)

iso-Propyl Alcohol (Assay)

1-Butanol (Assay)

Amyl Alcohol (Assay)

Propyl Alcohol (Assay)

Acetaldehyde (Assay)

Caffeine anhydrous

of 236


14.1 Infant formulae, follow-

on formulae, and

formulae for special

medical purposes for

infants

14.2 Complementary foods

for infants and children

14.3 Dietetic foods

intended for special

medical purposes

(excluding products of

food category 14.1)



weight reducti


supplementary foods

for dietary use)

excluding products of

food categories 14.1-

14.4 and 14.6


Vitamin A (Retinol)

Retinyl Acetate Retinyl

Palmitate

HPLC/ P-LAB-021-INSTRU- In-

House

Vitamin A Precursor (Beta-

carotene)


House

Vitamin B1 HPLC/ P-LAB-022-INSTRU- In-

House


House


House

Vitamin C Titrimetric/ HPLC/ P-LAB-023-

INSTRU- In-

House

Vitamin D3 HPLC/ P-LAB-025-INSTRU- In-

House

Vitamin E HPLC/ P-LAB-020-INSTRU- In-

House

Vitamin B3 (Niacin,

Niacinamide)


House

Folic Acid


House

Calcium Panthothenate


House

Biotin


House

Vitamin B12


House Arsenic (As)

Cadmium (Cd)

Lead (Pb)

AAS/ ICP-OES/ AOAC, 18th Ed.,


Manuals

Mercury (Hg)

Trace Elements in Food

Supplements

Aluminum (Al)

Antimony (Sb)

Barium (Ba)

Beryllium (Be)

of 236

Boron (B)

Calcium (Ca)

Chromium (Cr)

Cobalt (Co)

Copper (Cu)

Iron (Fe)

Magnesium (Mg)

Manganese (Mn)

Molybdenum (Mo)

Nickel (Ni)

Phosphorus (P)

Potassium (K)

Selenium (Se)

Silicon (Si)

Sodium (Na)

Strontium (Sr)

Sulfur (S)

Thallium (Tl)

Tin (Sn)

Titanium (Ti)

Vanadium (V)

Zinc (Zn)



15.2 Brown sugar

15.3 Honey

15.4 Other sugars and syrups

(e.g. xylose, maple

syrup, sugar toppings)


including those

containing high-

intensity sweeteners

Ash

Gravimetric/ PNS 1097/ 1098/

Handbook of Phil Sugarcane

Ind. (1992)

Color

Spectrophotometric/ PNS

1097/ 1098/ Handbook of Phil

Sugarcane Ind. (1992)/

ICUMSA Method GS1/3-7(2002)

Invert/Reducing Sugars

Titrimetric/ PNS 1097/ 1098/


Ind. (1992)

Moisture

Gravimetric/ PNS 1097/ 1098/


Ind. (1992) /ICUMSA Method

GS2/1/3/9-15 (2007)

Brix

Hydrometer Method/


Ind. (1992)

of 236

Moisture (Molasses)


2005/ Handbook of Phil

Sugarcane Ind. (1992)

Polarization

Polarimetry/Handbook of Phil

Sugarcane Ind. (1992)

/ICUMSA Method GS1/2/3/9-1

(2007 )

Cholesterol GC/AOAC, 18th ed., 2005

Other food additives

Potassium Sorbate/ Sorbic Acid HPLC/ P-LAB-006-INSTRU- In-

House

Sodium Benzoate/ Benzoic

Acid


House

Methyl, butyl, propyl paraben

HPLC/ Client-supplied

procedure

Vitamins in Foods

Vitamin A(Retinol)


House Retinyl Acetate

Retinyl Palmitate

Vitamin A Precursor (Beta-

carotene)


House


House

Vitamin B2


House

Vitamin B6


House

Vitamin C

Titrimetric/ HPLC/ P-LAB-023-

INSTRU- In-House

Vitamin D3


House

Vitamin E


House

Vitamin B3 (Niacin,

Niacinamide)


House

Folic Acid


House

Calcium Panthothenate


House

Biotin HPLC/ P-LAB-035-INSTRU- In-

of 236

House


House

III Cosmetics, Perfumes and Essential Oils

01.0Cosmetics

Parabens

HPLC/ client-supplied

procedure

IV. Water

01.0 Bottled Water

Turbidity

Photometry/SMEWW, 21st Ed,

2005 2130B

pH

Electrometric Method/

SMEWW,21st Ed,2005 4500-H+B

Total Dissolved Solids Gravimetry/ SMEWW, 21st Ed,

2005 2540C

Conductivity

Electrical Conductivity

Method/ SMEWW, 21st Ed, 2005

2510B

Chloride Argentometric Method/

SMEWW, 21st Ed, 4005 Cl-B

Sulfate Turbidimetric Method/

SMEWW, 21st Ed, 4005 SO42E

Fluoride

Ion Selective electrode

Method/ SMEWW, 21st Ed 4005

4500-F-B

Nitrate Photometry SQ 118

Photometer Method/ 234

Nitrite Colorimetry/SMEWW, 21st

Ed,2005 4500-NO2B

Arsenic (As) SMEWW, 21st Ed, 2005 3114B

Mercury (Hg) SMEWW, 21st Ed, 2005 3112B

Silver (Ag)

SMEWW, 21st Ed, 2005 3111B

(AAS)/3120B (ICP) Calcium (Ca)

Copper (Cu)

Cobalt (Co)

SMEWW, 21st Ed, 2005 3111D

(AAS)/3120B (ICP)

Iron (Fe)

Potassium (K)

Magnesium (Mg)

Manganese (Mn)

Sodium (Na)

Zinc (Zn)

of 236

Barium (Ba)

SMEWW, 21st Ed, 2005 3111D

(AAS)/3120B (ICP)

Aluminum (Al)

Boron (B)

Cadmium (Cd)

Chromium (Cr)

Phosphorus (P)

Nickel (Ni)

Lead (Pb)

Antimony (Sb)

Selenium (Se)

Silicon (Si)

Tin (Sn)

Titanium (Ti)

Thallium (Tl)

Vanadium (V)

Beryllium (Be)

Molybdenum (Mo)

Gold (Au)

V. Toys

Migration of certain elements

ISO 8124-3: 1997 ASTM F973-03

/ US CPSC Part 3-2003 – Lead

only /16 CFR 1303

EN 71: 2003 Part 3

Canadian Hazardous Products

Acts Regulation Ch 42 Sec1

VII. Food Packaging Products

01.0 Food Container /

packaging

Migration Test (BFAD

Requirements)

- UV Examination

- Residue on Evaporation

- Potassium Permanganate

Consumption

- Migration of Lead and

Cadmium

- Residue on Ignition

Japan Food Sanitation Law's

Specifications and Standards

for Food and Food Additives -

Notification No. 370 (Japan

External Trade Organization

Clause II)

of 236



I. Foods



cream powder

Aerobic Plate Count

Pour Plate Method,

FD BAM Ch3 (Jan ’01)

Enterobacteriaceae

Pour Plate Method,

FDA BAM

Salmonella Conventional/TECRA/FDA BAM

Ch. 5


Milk

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch3 (Jan ’01)


Spread Plate Method,

FDA BAM Ch 18

Coliform Count

Pour Plate/Petri Film,

FDA BAM Ch. 4 (Feb ’13)


Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3 (Jan ’01)

Coliform Count



Salmonella

Conventional/TECRA/

FDA BAM Ch. 5


FDA BAM/TECRA

01.5 Pasteurized Cream

Aerobic Plate Count

Pour Plate Method,


Coliform Count



Salmonella Detection

Conventional/TECRA/FDA BAM

Ch. 5

of 236


FDA BAM/TECRA


fermented milk

Coliform Count





Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



Cheese; Soft and semi-

soft cheese

Coliform Count

E.coli

MPN, FDA BAM Ch 4 (Feb’13)

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



Ch. 5


FDA BAM/TECRA


Spread

Aerobic Plate Count

Pour Plate Method,


Coliform Count



S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

01.9 All Raw Milk Cheese; Raw

Milk Un-ripened cheese

w/ moisture >50%, pH

>5.0


Conventional/TECRA

FDA BAM Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

of 236


FDA BAM/TECRA



pasteurized

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

Yeast and Molds Count


FDA BAM Ch 18

Coliform Count


FDA BAM Ch. 4

(Feb ’13)

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



milk products

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

Coliform Count


FDA BAM Ch. 4

(Feb ’13)

E.coli

MPN, FDA BAM Ch 4

(Sept ‘02)

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


Conventional/TECRA/

FDA BAM Ch. 5


FDA BAM/TECRA

of 236

02.3 Margarine

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)


Spread Plate method, FDA

BAM Ch 18/Spread Plate Mtd.,

Compendium 4th ed



Ch. 5

ISO 6888=1:1999

S. aureus

(coagulase +)

Conventional Mtd,

FDA BAM Ch 12

Listeria monocytogenes FDA BAM/TECRA




Aerobic Plate Count

Pour Plate Method,


Coliform Count




Conventional/TECRA/

FDA BAM Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12




cocoa, etc)

Aerobic Plate Count Pour Plate Method,


Coliform Count





Ch. 5


ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


of 236

03.3 Flavored Ice

( ie.ice candy)

Aerobic Plate Count

Pour Plate Method,


Coliform Count

MPN, FDA BAM Ch 4

(Feb’13)



BAM Ch 18



Ch. 5

04. Confectioneries

04.1 Cocoa Powder

Aerobic Plate Count

Pour Plate Method,


Molds Count

Spread Plate Method

FDA BAM Ch 18

Coliform Count

MPN, FDA BAM Ch 4

(Feb’13)

Salmonella Detection Conventional/TECRA/

FDA BAM Ch. 5


Aerobic Plate Count

Pour Plate Method,


Molds Count


BAM Ch 18

Coliform Count

MPN, FDA BAM Ch 4

(Feb’13)



Ch. 5

04.3 Chocolate

Confectionaries


bonbons)

Aerobic Plate Count

Pour Plate Method,


Molds Count

Spread Plate Method

FDA BAM Ch 18

Coliform Count

MPN, FDA BAM Ch 4

(Feb’13)

Salmonella Detection Conventional/TECRA/FDA BAM

Ch. 5

of 236



toffees, caramel,

fondants, creams,

nougats and pastes)

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

Molds Count

Spread Plate Method

FDA BAM Ch 18

Coliform Count

MPN, FDA BAM Ch 4

(Feb’13)



Ch. 5


05.1 Frozen Vegetables &

fruits (pH >4.5)

E. coli

MPN, FDA BAM Ch 4

(Feb’13)


Ready to Eat (e.g.

Kimchi)

Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM Ch 18

Coliform Count

E. coli

MPN, FDA BAM Ch 4

(Feb’13)



Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

05.4 Dried

Vegetables

E.coli MPN, FDA BAM Ch 4

(Feb’13)

05.5 Coconut (desiccated) Salmonella Conventional/TECRA/FDA BAM

Ch. 5

05.6 Peanut Butter and other

Nut Butters


Ch. 5



Spread Plate Method

FDA BAM Ch 18

E.coli MPN, FDA BAM Ch 4 (Feb’13)


Aerobic Plate Count

Pour Plate Method,


of 236

06.1 Pasteurized Egg Products

(liquid, frozen, dried)

Yeast and Molds Count(for

dried products)


FDA BAM Ch 18

Coliform Count


FDA BAM Ch. 4

(Feb ’13)

Salmonella


Ch. 5



Aerobic Plate Count

Pour Plate Method,


Yeast Count Molds Count

Spread Plate Method

FDA BAM Ch 18

Coliform Count




Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM

Coliform Count

Pour Plate Method/Petri Film


E.coli

MPN, FDA BAM Ch 4

(Feb ’13)

07.3 Cultured seeds

and grains

(e.g. bean

sprout, alfalfa,

etc)

Coliforms Count

E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

Salmonella


Ch. 5

07.4 Soya Flours,

Concentrates and

Isolates

Molds

Spread Plate Method

FDA BAM Ch 18


Ch. 5

of 236

07.5 Flour, Corn meal, Corn

grits, Semolina

Yeast Count Molds

Spread Plate Method

FDA BAM Ch 18

Coliform Count



07.6 Frozen entrees

containing Rice or Corn

Flour as main ingredient

Bacillus cereus Spread Plate Method, FDA

BAM Ch 14

07.7 Soy Protein

Aerobic Plate Count

Pour Plate Method,


Yeast and Molds Count Spread Plate Method

FDA BAM Ch 18

Coliform Count



E.coli

MPN, FDA BAM Ch 4 (Feb ’13)


Ch. 5

07.8 Tofu

E.coli


Bacillus cereus

Spread Plate Method

FDA BAM Ch 14

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


Noodles Uncooked

(wet and dry

Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM Ch 18

Coliform Count




Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

of 236

07.10 Starch

Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM Ch 18

Coliform Count



Salmonella

Conventional/TECRA/

FDA BAM Ch. 5





toppings

Salmonella

Conventional/TECRA/

FDA BAM Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


(to be cooked) with low


toppings

Salmonella

Conventional/TECRA/

FDA BAM Ch. 5

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


Doughs (Chemically

leavened)

Aerobic Plate Count

Pour Plate Method,


Yeast Count Mold Count

Spread Plate Method

FDA BAM Ch 18

Coliform Count



E. coli


Salmonella


Ch. 5, ISO 6888=1:1999

S. aureus

(coagulase +)

Conventional Mtd,

FDA BAM Ch 12


Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

of 236

Doughs


Spread Plate Method

FDA BAM Ch 18

Coliform Count



08.5 Baked Goods

Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM Ch 18

Coliform Count



S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



Coliform Count

MPN, FDA BAM Ch 4

(Feb ’13)

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


09.1 Snack Foods

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

Jan ’01)


Spread Plate Method

FDA BAM Ch 18

Coliform Count


FDA BAM Ch. 4

(Feb ’13)



and Cold-Smoked

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

of 236

V. parahaemolyticus detection

Conventional Method/

FDA BAM Ch 2

11.2 Pre- Cooked Breaded

Fish

Aerobic Plate Count

Pour Plate Method,


E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


Aerobic Plate Count

Pour Plate Method,


E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



FDA BAM Ch 2

11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



FDA BAM Ch 2


Aerobic Plate Count

Pour Plate Method,


of 236

Frozen Crabmeat

E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

V. parahaemolyticus detection Conventional Method/

FDA BAM Ch 2

11.6 Fresh & Frozen Bivalve

Molluscs

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

E. coli

MPN, FDA BAM Ch 4

(Feb ’13)

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12



FDA BAM Ch 2



Sauces

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)


Spread Plate Method

FDA BAM Ch 18

Coliform Count



Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

12.2 Yeast

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

12.3 Spices

Aerobic Plate Count

Pour Plate Method,


Mold Count

Spread Plate Method

FDA BAM Ch 18/

Aerobic Plate Count

Pour Plate Method,


of 236

12.4 Spices (ready to eat) Yeast and Mold Count

Spread Plate Method

FDA BAM Ch 18

Coliform Count


FDA BAM Ch. 4

(Feb ’13)

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12




Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM Ch 18

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

S. aureus

(coagulase +)

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


FDA BAM/TECRA

13. Beverages

13.1 Non-alcoholic

beverages (e.g Ready

to drink, softdrinks,

iced tea, energy

drinks)

Aerobic Plate Count

Pour Plate Method,




FDA BAM Ch18

Coliform Count



13.2 Frozen Juice

Concentrate

Aerobic Plate Count

Pour Plate Method,



Spread Plate Method

FDA BAM Ch 18

of 236


(e.g. Iced tea,

powdered

juice/mixes)

Aerobic Plate Count

Pour Plate Method,


Coliform Count





Formula with or

without added Lactic

acid producing

cultures (intended for

0 to 6 months)

Aerobic Plate Count

Pour Plate Method,


Coliform Count

E.coli

MPN, FDA BAM Ch 4

(Feb ’13

Enterobacteriaceae

Pour Plate Method,

FDA BAM

ISO 6888=1:1999

Salmonella

Conventional Mtd,

FDA BAM Ch 12

14.2 Follow-up Formula/

Milk Supplement

(Intended for infants 6

months on and for


months of age)

Aerobic Plate Count

Pour Plate Method,


Coliform Count

E.coli

MPN, FDA BAM Ch 4

(Feb ’13

Enterobacteriaceae

Pour Plate Method,FDA BAM

ISO 6888=1:1999

Salmonella

Conventional Mtd,

FDA BAM Ch 12


products requiring

reconstitution

Aerobic Plate Count

Pour Plate Method,


Coliform Count



Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

14.6 Dried products


and boiling before

consumption

Aerobic Plate Count

Pour Plate Method,


Coliform Count



of 236

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12


FDA BAM/TECRA

14.7 Cereal based foods

for infants

Aerobic Plate Count

Pour Plate Method,

FDA BAM Ch 3

(Jan ’01)

Coliform Count

MPN, FDA BAM Ch 4

(Feb ’13)

Bacillus cereus

Pour Plate Method,

FDA BAM

Salmonella

ISO 6888=1:1999

Conventional Mtd,

FDA BAM Ch 12

of 236

II. GOVERNMENT LABORATORIES

1. Department of Science and Technology – I

Regional Standards and Testing Laboratory

Address : DMMMSU- MLU Campus,

San Fernando City, 2500, La Union

Telephone No. : (072) 242-4878

Fax No. : (072) 242-4878


Contact Person : Ms. Anita A. Criste

Laboratory Head



Validity: 28 March 2015

Chemical Testing


I. Foods



cream powder

01.2 Whey and whey

products

01.3 Condensed milk

01.4 Liquid Milk

(evaporated and

Cream

(UHT/sterilized)




fermented milk


products (Cottage

cheese, soft and

semi-soft cheese


spread


Moisture

Gravimetric/AOAC

Ash

Gravimetric/AOAC

Fat

Petroleum ether Extraction/AOAC

Protein

Kjeldahl/AOAC


05.1 Frozen vegetables

and fruits


vegetables

Moisture

Gravimetric/AOAC

Ash

Gravimetric/AOAC


of 236


products in

hermetically sealed

container


05.5 Coconut

(desiccated)


and spreads (e.g.,

peanut butter)


05.8 Jams, jellies,

marmalades and

fruit fillings for

pastries


( pulp, purees, fruit

toppings and

coconut milk)

Fat


Protein

Kjeldahl/AOAC


06.1 Pasteurized egg

products (liquid,

frozen or dried)

Moisture

Gravimetric/AOAC

Ash

Gravimetric/AOAC

Fat


Protein

Kjeldahl/AOAC




07.5 Flour, corn meal,

corn grits, semolina

07.7 Soy protein


noodles (e.g. rice

paper, rice

vermicelli, soybean

pastas and noodles)

07.10 Starch


based desserts (e.g.,

rice pudding,

tapioca pudding)


breading or batters

for fish or poultry

Moisture

Gravimetric/AOAC

Ash

Gravimetric/AOAC

Fat


Protein

Kjeldahl/AOAC

of 236




sweet crackers

Moisture

Gravimetric/AOAC

Ash

Gravimetric/AOAC

Fat


Protein

Kjeldahl/AOAC


09.1 Snacks foods -

potato, cereal, flour

or starch based

Moisture Gravimetric/AOAC

Ash Gravimetric/AOAC

Fat


Protein Kjeldahl/AOAC

11.0 Fish and fish products, including molluscs, crustaceans, and Echinoderms


products, including


and echinoderms

11.1.4 Cooked and/or fried

fish and fish products,

including molluscs,

crustaceans, and

echinoderms

11.3 Fully preserved,

including canned or

fermented fish

and fish products,

including molluscs,

crustaceans, and

echinoderms

11.3.1 Smoked, dried,

canned or

fermented,

and/or salted

Moisture

Gravimetric/AOAC

Ash

Gravimetric/AOAC

Fat


Protein Kjeldahl/AOAC

of 236





cream powder

Aerobic Plate Count

Conventional Plate Count- Pour

Plate Method US FDA BAM

Online 2001

Salmonella

Enrichment Serology and

Selective Plating Method/

Merck Microbiological Method

01.2 Sweetened

condensed milk

Aerobic Plate Count



Online 2001


Aerobic Plate Count



Online 2001

Salmonella





Aerobic Plate Count



Online 2001

Salmonella





products; e.g.

Cottage Cheese,

soft and semi-soft

cheese (moisture >

39%, pH > 5)

Aerobic Plate Count



Online 2001

of 236


spread

Aerobic Plate Count



Online 2001


05.5 Coconut

(desiccated)

Aerobic Plate Count



Salmonella





Food Dilution Plating Technique/

Pour Plate Method US FDA BAM



Aerobic Plate Count



Online 2001

Mold Count



Yeast and Yeast like fungi

Count





Aerobic Plate Count



Online 2001




of 236


08.1 Frozen bakery

products (ready to

eat) with low acid or

high aw fillings or

toppings

Salmonella






Spread Plate Method US FDA

BAM

08.2 Frozen bakery

products (to be

cooked) with low

acid or high aw

fillings or toppings

(e.g. meat pies and

pizzas)

Salmonella




S. aureus

(coagulase +)



BAM

08.3 Frozen and

refrigerated dough

(Chemically

leavened)

Aerobic Plate Count



Online 2001

Mold Count




Count



Salmonella







BAM

of 236

08.4 Frozen and

refrigerated dough

Aerobic Plate Count



Online 2001

Mold Count




Count



Salmonella







BAM

08.5 Baked Goods

(microbiologically


containing eggs and

dairy products)

Aerobic Plate Count



Online 2001







BAM

08.6 Coated or Filled,

Dried Shelf-Stable

Biscuits

Salmonella






Cold Smoked

Aerobic Plate Count



Salmonella




S.aureus (coagulase +)



BAM

of 236


and Fish

Aerobic Plate Count



Salmonella




S.aureus (coagulase +)



BAM


12.3 Spices

Aerobic Plate Count



Mold Count



12.4 Spices (ready to

eat)

Aerobic Plate Count



Online 2001

Mold Count



Salmonella




S. aureus

(coagulase +)



BAM

13.0 Beverages


Ready to drink soft

drinks, iced tea,

energy drinks)

Aerobic Plate Count



Online 2001




of 236

13.2 Frozen juice

concentrate

Aerobic Plate Count



Online 2001




13.3 Powdered

beverages (Juices)

Aerobic Plate Count



Online 2001




IV. Water

1.0 Bottled Water

Heterotrophic

Plate count

Pour Plate, SMEWW Method

9215

Coliform Count


Technique,/ SMEWW Method

9221B, 9221E, 9223

of 236

2. Department of Science and Technology – II


Address : Nursery Compound, Tuguegarao City,

Cagayan

Telephone No.

Mibile No. : (078) 304-8654 (078) 846-7241

(0926)1155249

Fax No. : (078) 846-7241


Contact Person : Sylvia Lacambra

Laboratory Head




Chemical Testing




cream powder

01.2 Whey and whey

products

01.3 Condensed milk

01.4 Liquid Milk

(evaporated and

Cream

(UHT/sterilized)




fermented milk

01.8 Cheese and

cheese products

(Cottage cheese,

soft and semi-soft

cheese


spread


Moisture

Ash

Fat

Protein

AOAC



and fruits


and vegetables

05.3 Fruits and

vegetable products

in hermetically

Moisture

Ash

Fat

AOAC


of 236

sealed container


05.5 Coconut

(desiccated)

05.6 Nut and seed

purees and spreads

(e.g., peanut

butter)


05.8 Jams, jellies,

marmalades and

fruit fillings for

pastries


pulp, purees, fruit

toppings and coconut

milk)

Protein



07.2 Cereal/cereal

grains



07.7 Soy protein


noodles (e.g. rice

paper,

rice vermicelli,

soybean

pastas and

noodles)

Moisture

Ash

Fat

Protein

AOAC

of 236





Aerobic Plate Count

Pour Plate Method

US FDA BAM. Online

13.0 Beverages

13.2 Frozen juice

concentrate

Aerobic Plate Count

Pour Plate Method

US FDA BAM. Online

13.3 Powdered

beverages (Juices)

Aerobic Plate Count

Pour Plate Method

US FDA BAM. Online

IV. Water

1.0 Bottled Water

Heterotrophic

Plate count

Pour Plate Method

SMEWW 2005

Coliform Count

Standard, Coliform Multiple

Tube (MPN) Test

SMEWW 2005

E. coli

Standard, Coliform Multiple

Tube (MPN) Test

SMEWW 2005

of 236

3. Department of Science and Technology – III


Address : Diosdado Macapagal Gov. Center,

Maimpis,

City of San Fernando Pampanga 2000

Telephone No. : (045) 455-0800, (045) 455-0554

Fax No. : (045) 455-0800


Contact Person : Diana Cecilia Estrella

Technical Manager, Chemistry Laboratory



Validity: 11 March 2019

Chemical Testing

Products Specific Tests Method/Reference

I. Foods



cream powder

01.4 Liquid Milk

(evaporated

and Cream

(UHT/sterilized)




fermented milk


01.9 Cheese and

cheese products

(cottage cheese,

soft and semi-

soft cheese)


spread

Ash

Gravimetric,

AOAC

Moisture

Oven,

AOAC

Fat

Soxhlet/Solvent Extraction with

Acid Hydrolysis, AOAC

Protein

Kjeldahl,

AOAC

Energy

Carbihydrates

By computation/ Philippine

Food Composition tables by

FNRI-DOST, 1997

pH

Total Solids

Sodium

AOAC


03.1 Ice cream and

sherbet

03.2 Ice cream with

added

Ingredients

pH

Fat

Total Solids

AOAC


of 236


04.1 Cocoa powder

04.2 Chocolate

products;

chocolate

confectioneries

04.3 Sugar

confectioneries

(hard and soft

candy)

04.5 Decorations

toppings,

(non-fruit) and

sweet

sauces

Ash

Gravimetric,AOAC

Moisture

Oven, AOAC

Fat

Soxhlet/Solvent

Extraction with Acid

Hydrolysis, AOAC

Protein

Kjeldahl, AOAC

Energy Carbohydrates By computation/ Philippine


FNRI-DOST, 1997



vegetables


products in

hermetically

sealed container


vegetables,

seaweeds,

nuts and seeds


and

spreads (e.g.,

peanut

butter)

05.7 Jams, jellies,

marmalades


pastries


(pulp,

purees, fruit toppings

and

coconut milk)

Ash

Gravimetric, AOAC

Moisture

Oven, AOAC

Fat



Protein

Kjeldahl, AOAC

Energy Carbohydrates



FNRI-DOST, 1997


07.4 Soya flours

concentrates

and isolates


corn

Ash

Gravimetric, AOAC

Moisture

Oven, AOAC

of 236

grits, semolina

07.7 Soy protein

07.8 Tofu


Noodles

07.10 Starch

07.11 Cereal and

starched

based desserts (e.g

rice

pudding, tapioca

pudding)

07.12 Batters (e.g for

breading

or batters for fish or

poultry)

Fat



Protein

Kjeldahl, AOAC

Energy

Carbohydrates



FNRI-DOST, 1997




sweet

crackers

08.5 Cakes, cookies and

pies,

Doughnuts

08.6 Other ordinary

bakery

products (e.g

bagels, pita,

English muffins)

08.7 Steamed breads

and buns

Ash

Gravimetric, AOAC

Moisture

Oven, AOAC

Fat



Protein

Kjeldahl, AOAC

Energy Carbohydrates



FNRI-DOST, 1997

11.0 Fish and fish products, including molluscs,crustaceans, and echinoderms


and fish

products, including

molluscs,

crustaceans, and

echinoderms

11.2.4 Semi-preserved

fish and fish

products, including

molluscs,

crustaceans and

echinoderms(e.g.,

fish paste)

Ash

Gravimetric, AOAC

Moisture

Oven, AOAC

of 236


12. 2 Herbs, spices,

seasonings,

and condiments

(e.g.


noodles)

12.3 Vinegars

12.4 Mustards

Moisture

pH

Acidity

AOAC


products


and dips (e.g

Mayonnaise,

salad dressing,

onion dip)


sauces

(e.g ketchup,

cheese sauce,

cream sauce,

brown gravy)



sugars

15.2 Brown sugar

15.3 Honey

Moisture

Ash

AOAC

of 236


Products Specific Tests Method/Reference 01.0 Milk and Dairy products


cream powder

Aerobic Plate Count Pour Plate, BAM Online

01.2 Sweetened

Condensed Milk

Aerobic Plate Count


Yeast and Mold Count Spread Plate Method, BAM

Online

Coliform Count

Chromocult, Rapid Method

01.4 Pasteurized milk Aerobic Plate Count


Coliform Count Chromocult, Rapid Method





fermented Milk

Coliform Count


S. aureus

(coagulase +) Petrifilm, Rapid Method


Products

e.g Cottage Cheese;

Soft and Semi-soft

cheese

S.aureus



Spread

Aerobic Plate Count


Coliform Count


S. aureus


01.9 All Raw Milk Cheese;

Raw Milk Un-ripened

cheese with

moisture>50%,

pH>5.0

S. aureus

(coagulase +)

Petrifilm, Rapid Method

of 236



pasteurized)

Aerobic Plate Count



Spread Plate Method, BAM

Online

Coliform Count


S. aureus

(coagulase +)




milk products

Aerobic Plate Count


Coliform Count


S. aureus

(coagulase +)


02.3 Margarine Aerobic Plate Count Pour Plate Method, BAM Online



Online

S. aureus

(coagulase +)


03.0 Edible Ices, including Sherbet and Sorbet



Aerobic Plate Count


Coliform Count


S. aureus


03.2 Ice Cream with

added ingredients

(nuts, fruits, cocoa)

Aerobic Plate Count


Coliform Count

S. aureus



03.3 Flavored Ice

Aerobic Plate Count


of 236



04.0 Confectioners

04.1 Cocoa Powder

Aerobic Plate Count


Mold Count


Online


Aerobic Plate Count


Mold Count


Online

04.3 Chocolate

Confectionaries

(chocolate bars,

blocks, bonbons)

Aerobic Plate Count


Mold Count


Online

04.4 Sugar

Confectionaries

(Hard and soft

candies, toffees,

caramel, fondants,

creams, nougats

and pastes)

Aerobic Plate Count


Mold Count


Online


05.2 Fermented

Vegetables

Ready to Eat

(e.g. Kimchi)



Online

S. aureus

(coagulase +)





Online



Products

Aerobic Plate Count




Online

Coliform Count


of 236




Yeast Count

Mold Count


Online

Coliform Count




Yeast Count

Mold Count


Online

Coliform Count


07.4 Soya Flours,

Concentrates and

Isolates

Mold Count Spread Plate Method, BAM

Online


grits, Semolina


Count

Molds Count


Online

07.7 Soy Protein




Online

Coliform Count


07.8 Tofu S.aureus

(coagulase +) PetrifilmTM, Rapid Method


Noodles Uncooked

(wet and dry)


Yeast and Mold Count Spread Plate Method, BAM

Online

Coliform Count


S. aureus

(coagulase +)


of 236

07.10 Starch

Aerobic Plate Count

Pour Plate MethodBAM Online


,

Spread Plate Method BAM

Online


08.1 Frozen Bakery

products

(ready to eat) with

low- acid or high aw


S. aureus

(coagulase +)

PetrifilmTM, Rapid Method

08.2 Frozen Bakery

Products (to be

cooked) with low -

acid or high aw fillings

or toppings

(e.g. Meat pies, pizzas)

S. aureus

(coagulase +)


08.3 Frozen and

Refrigerated

Doughs

(Chemically

leavened)



Count

Mold Count


Online

Coliform Count


S. aureus

(coagulase +)


08.4 Frozen and

Refrigerated

Doughs



Count

Mold Count


Coliform Count


08.5 Baked Goods Aerobic Plate Count Pour Plate Method, BAM Online



Online

Coliform Count


S.aureus

(coagulase +)


of 236


09.1 Snack Foods

Aerobic Plate Count



Count

Mold Count


Online



11.1 Fresh and Frozen

Fish and Cold-

Smoked

Aerobic Plate Count


S. aureus

(coagulase +)


11.2 Pre-Cooked

Breaded Fish


S. aureus

(coagulase +)


11.3 Frozen Raw

Crustaceans


S. aureus

(coagulase +)


11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count


S. aureus

(coagulase +)


11.5 Cooked, Chilled

and Frozen

Crabmeat

Aerobic Plate Count



Bivalve Molluscs

Aerobic Plate Count



12.1 Dry Mixes for Soup

and Sauces



Spread Plate Method

BAM Online

Coliform Count


of 236

12.3 Spices Aerobic Plate Count Pour Plate Method, BAM Online

Molds Count

Spread Plate Method

BAM Online

12.4 Spices (ready to eat) Aerobic Plate Count Pour Plate Method, BAM Online

Mold Count


Online

Coliform Count


S.aureus

(coagulase +)



Mayonnaise,

Thousand Island,

Ranch, French)




Online

13.0 Beverages

13.1 Non-alcoholic

beverages (e.g.

Ready to drink


energy drinks)



Spread Plate Method

BAM Online

Coliform Count


13.2 Frozen Juice

Concentrate



Spread Plate Method

BAM Online

13.3 Powdered

Beverages (e.g.

Iced tea, powdered

juice/mixes)

Aerobic Plate Count


Coliform Count



14.1Powdered Infant

Formula with or

without added

Lactic acid

producing cultures


months)

Aerobic Plate Count


of 236


Milk Supplement

(Intended for infants

6 months on and for


months of age)

Aerobic Plate Count



products requiring

reconstitution

Aerobic Plate Count


14.6 Dried products

requiring

reconstitution and

boiling before

consumption

Aerobic Plate Count



infants


Coliform Count


IV. Water 1.0 Bottled Water


Coliform

E.coli


SMEWW

of 236

4. Department of Science and Technology – IVA (CALABARZON)


Address : S & T Complex, Jamboree Road, Timugan,

Los Baños Laguna

Telephone No. : (049) 536-4390

Fax No. : (049) 536-4390


[email protected]

Contact Person : Agnes Morales

Technical Manager, Chemistry Laboratory

Field of Testing : Chemical Testing

Validaity: 28 August 2014



Chemical Testing


1.1 Milk powder and

cream

powder

1.2 Whey and whey

products


Moisture

Ash

Protein

Sodium (Na)

AOAC

AAS

7.0 Cereal and cereal products


7.2 Cereals/cereal grain

7.4 Soya flour,

concentrates and

Isolates


grits,

Semolina


noodles

Uncooked

7.10 Starch

Protein

Ash

Moisture

Sodium(Na)

AOAC

AAS

8.0 Bakery products



pies,

Doughnuts


products

Protein

Ash

Moisture

Sodium(Na)

AOAC

AAS



of 236


9.1 Snack foods-potato,

cereal,flour or starch-

based

Protein

Ash Content

Moisture Content

Sodium(Na)

AOAC

AAS

10.0 Meat and meat products

10.1 Meat products in

hermitically sealed

container

Protein

Ash Content

Sodium (Na)

AOAC

AAS

11.0 Fish and fish products, including mollusks, crustaceans and Echinoderms


fish products

including mollusks,

crustaceans and

echinoderms

Protein

Ash Content

AOAC

12.0 Salts, spices, soups, sauces, salads, and protein products

12.2 Herbs, spices,

seasonings, and

condiments


products


sauces


and gravies

12.6.4 Clear sauces

12.7 Salad and sandwich

spreads excluding

cocoa- and nut-

based spreads of

food categories

Ash Content

Sodium (Na)

AOAC

AAS

13.0 Foodstuffs intended for particular nutritional use

13.5 Dietetic Foods

13.6 Food Supplements

Moisture Content

Ash Content

AOAC

15.0 Sweeteners


sugar

15.2 Brown sugar

15.3 Honey

Ash Content

Sodium(Na)

AOAC

AAS

of 236




cream powder

Aerobic Plate Count

Pour Plate Method BAM Online

2001

Salmonella

Conventional Method

BAM Online

01.2 Sweetened

Condensed Milk

Aerobic Plate Count




Coliform Count

Chromogenic Agar, Rapid

Method


Aerobic Plate Count

Pour Plate Method

BAM Online

Coliform Count


Method

Salmonella

Conventional Method

BAM Online


Aerobic Plate Count


Coliform Count


Method

Salmonella

Conventional Method

BAM Online


fermented milk

Coliform Count


Method

Salmonella


Online


Salmonella


of 236

Products; e.g.

Cottage Cheese;

Soft and semi-soft

cheese

Online


Spread

Aerobic Plate Count


Coliform Count


Method


Raw Milk Un-ripened

cheese with moisture

>50%, pH >5.0

Salmonella


Online



pasteurized)

Aerobic Plate Count




Coliform Count


Method



milk products

Aerobic Plate Count


Coliform Count


Method

Salmonella


Online

02.3 Margarine

Aerobic Plate Count




Salmonella


Online


03.1Ice Cream & Sherbet


Aerobic Plate Count


of 236

Coliform Count


S.aureus


03.2 Ice Cream with

added ingredients


Aerobic Plate Count

Coliform Count



Method

Salmonella


Online

03.3 Flavored Ice

Aerobic Plate Count




Salmonella


Online


04.1 Cocoa Powder

Aerobic Plate Count


Mold Count



Aerobic Plate Count


Mold Count Pour Plate Method, BAM Online

Salmonella Conventional Method, BAM

Online

04.3 Chocolate

Confectionaries(choc

olate bars, blocks,

bonbons)

Aerobic Plate Count


Mold Count


Salmonella


Online


(Hard and soft

candies, toffees,

caramel, fondants,

creams,

nougats and pastes)

Aerobic Plate Count


Mold Count


Salmonella


Online

of 236


05.2 Fermented

Vegetables, Ready

to Eat (e.g. Kimchi)




Online

05.6 Peanut Butter and

other Nut Butters

Salmonella


Online






Products

Aerobic Plate Count




Coliform Count


Method


Online



Aerobic Plate Count




Coliform Count Chromogenic Agar, Rapid

Method


Aerobic Plate Count





Method

07.4 Soya Flours,

Concentrates and

Isolates

Mold Count

Salmonella



Online


grits, Semolina



of 236

Coliform


Method

07.7 Soy Protein

Aerobic Plate Count


Yeast and Mold Count Pour Plate Method, BAM Online

Coliform Count


Method


Online


Noodles Uncooked

(wet and dry)

Aerobic Plate Count




Coliform Count


Method

Salmonella


Online

07.10 Starch

Aerobic Plate Count

Pour Plate Method BAM Online,



Coliform Count


Method


Online


08.1 Frozen Bakery

products(ready to eat)

with low- acid or high

aw fillings or toppings


Online

08.2 Frozen Bakery Products

(to be cooked) with

low - acid or high aw


(e.g. Meat pies, pizzas)


Online

08.3 Frozen and

Refrigerated

Doughs (Chemically

leavened)

Aerobic Plate Count




of 236

Coliform Count


Method


Online

08.4 Frozen and

Refrigerated Doughs

Aerobic Plate Count




Coliform Count


Method

08.5 Baked Goods

Aerobic Plate Count




Online

Coliform Count


Method


09.1 Snack Foods

Aerobic Plate Count





Method



and Cold-Smoked

Aerobic Plate Count


Salmonella


Online


Fish

Aerobic Plate Count


Salmonella


Online

11.3 Frozen Raw

Crustaceans

Aerobic Plate Count


Salmonella


Online

11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count


of 236

Salmonella


Online


Frozen Crabmeat



Bivalve Molluscs

Aerobic Plate Count


Salmonella


Online



and Sauces

Aerobic Plate Count



Coliform Count


Chromogenic Agar,

Rapid Method

Salmonella


Online

12.3 Spices

Aerobic Plate Count


Molds Count



Aerobic Plate Count


Mold Count



Method

Salmonella


Online


Mayonnaise,

Thousand Island,

Ranch, French)

Aerobic Plate Count




Salmonella


Online

13.0 Beverages

13.1 Non-alcoholic

beverages

(canned/bottled fruit

and vegetable juices,

energy drinks and


Aerobic Plate Count



of 236

carbonated and non-

carbonated water-

based flavoured drinks

and concentrates

(liquid or solid for water-

based flavoured drinks)

Coliform Count


Method

13.2 Frozen Juice

Concentrate

Aerobic Plate Count





(e.g. Iced tea,

powdered juice/ mixes)

Aerobic Plate Count



Method




added Lactic acid

producing cultures


months)


Salmonella


Online






Aerobic Plate Count


Salmonella


Online


products requiring

reconstitution

Aerobic Plate Count


Salmonella


Online

14.6 Dried products


and boiling before

consumption


Coliform Count


Methods

Salmonella


Online


for infants



Online

IV. Water

1.0 Bottled Water


Coliform


SMEWW

of 236

5. Department of Science and Technology – V


Address : Regional Center Site, Rawis, Legazpi City

Telephone No. : (052) 482-0376; 105 loc. 113

Fax No. : (052) 820-5039


[email protected]

Contact Person : Christopher G. Millena

Laboratory Head




Chemical Testing


I. Foods 04.0 Confectioneries

04.1 Cocoa powder


Chocolate

confectioneries



nougats, etc.

Moisture

Air Oven Method/ AOAC

Ash

Gravimetric Method/

AOAC

Fat

Soxhlet Method/ AOAC

Protein Kjeldahl Method/AOAC



Vegetables


products inhermetically

sealed container


05.5 Coconut (dessicated)


and spreads (e.g.,

peanut butter)

05.7 Sundried fruit

05.8 Jams, jellies

marmalades and fruit

fillings pastries


(pulp,purees, fruit

toppings and coconut

milk)

Moisture


Ash

Gravimetric Method/ AOAC

Fat Soxhlet Method/

AOAC

Protein

Kjeldahl Method/ AOAC



of 236


06.1 Egg products

06.1.1 Liquid egg products



coagulated egg

products

06.2 Preserved eggs,

including alkaline,

salted, and canned

eggs


(e.g. custard)

Moisture


Ash


Fat

Soxhlet Method/AOAC

Protein




grits, semolina


noodles

Moisture

Air Oven Method /AOAC

Ash


Fat

Soxhlet Method/AOAC

Protein Kjeldahl Method/ AOAC


09.1 Snacks foods- potato,


based

Moisture


Ash


Fat

Soxhlet Method/

AOAC

Protein


11.0 Fish and fish products, including mollusks, crustaceans, and echinoderms


products


and fish

products

11.3 Fully preserved fish

and fish

products

Moisture


Ash


Fat

Soxhlet Method/AOAC



of 236

12.2 Herbs, spices, seasoning

and condiments

Moisture


Ash


Fat Soxhlet Method/AOAC

Protein


13.0 Beverages

13.1 Non-alcoholic ( Bottled

water)

pH

Conductivity

Turbidity


SMEWW Method



15.2 Brown sugar

15.3 Honey

Moisture


Ash


Fat

Soxhlet Method/AOAC


of 236



I. Foods



cream powder

Aerobic Plate Count Pour Plate Method , BAM Online

2001

01.2 Sweetened

Condensed Milk




Coliform Count PetrifilmTM, Rapid Method

01.4 Pasteurized milk Aerobic Plate Count Pour Plate Method, BAM Online






fermented

milk

Coliform Count





soft

cheese

Coliform Count



Spread

Aerobic Plate Count





pasteurized)

Aerobic Plate Count





of 236



milk products


Coliform Count


02.3 Margarine

Aerobic Plate Count


Yeast and Mold Count PetrifilmTM, Rapid Method






03.2 Ice Cream with

added ingredients

(nuts, fruits,

cocoa)

Aerobic Plate Count



03.3 Flavored Ice




04.1 Cocoa Powder Aerobic Plate Count


Mold Count PetrifilmTM, Rapid Method

04.2 Chocolate Products Aerobic Plate Count


Molds Count


04.3 Chocolate

Confectionaries

(chocolate bars,

blocks, bonbons)


Mold Count



(Hard and soft

candies, toffees,

caramel, fondants,

creams, nougats and

pastes)

Aerobic Plate Count


Mold Count



05.1 Fermented

Vegetables,



of 236

Ready to Eat (e.g.

Kimchi)






Products

Aerobic Plate Count







Aerobic Plate Count



Count

Mold Count


Coliform Count


07.2 Cereals/Cereal Grains Aerobic Plate Count Pour Plate Method, BAM Online



Coliform Count


07.4 Soya Flours,

Concentrates

and Isolates

Molds Count



grits, Semolina


Count

Mold Count


07.7 Soy Protein Aerobic Plate Count Pour Plate Method, BAM Online



Coliform Count



Noodles


of 236

Uncooked (wet and

dry)



Coliform Count


07.10 Starch Aerobic Plate Count Pour Plate Method, BAM Online


Coliform Count



08.3 Frozen and

Refrigerated Doughs

(Chemically

leavened)

Aerobic Plate Count



Count

Mold Count


Coliform Count


08.4 Frozen and

Refrigerated

Doughs

Aerobic Plate Count



Count

Mold Count



08.5 Baked Goods

Aerobic Plate Count



Coliform Count


09. 0 Ready to Eat Savouries

09.1 Snack Foods

Aerobic Plate Count



Count

Mold Count


of 236

Coliform Count




and Cold-Smoked

Aerobic Plate Count



Fish Aerobic Plate Count


11.3 Frozen Raw

Crustaceans

Aerobic Plate Count


11.4 Frozen Cooked

Crustaceans Aerobic Plate Count



Frozen Crabmeat

Aerobic Plate Count



Bivalve Molluscs

Aerobic Plate Count




Sauces

Aerobic Plate Count





12.2 Spices

Aerobic Plate Count


Mold Count


12.3 Spices (ready to eat) Aerobic Plate Count Pour Plate Method, BAM Online



Coliform Count




Island, Ranch, French



13.0 Beverages

13.1 Non-alcoholic

Aerobic Plate Count


of 236

beverages (e.g. Ready

to drink softdrinks, iced

tea, energy drinks)



Coliform Count


13.2 Frozen Juice

Concentrate




(e.g. Iced tea,






Formula with or

without added Lactic

acid producing


0 to 6 months)

Aerobic Plate Count



Milk Supplement

(Intended for infants 6

months on and for


months of age)

Aerobic Plate Count



products requiring

reconstitution

Aerobic Plate Count


14.6 Dried products


and boiling before

consumption

Aerobic Plate Count


Coliform Count



infants

Aerobic Plate Count


of 236

6. Department of Science and Technology – VI


Address : Magsaysay Village, La Paz, Iloilo City

Telephone No. : (033) 320-0093

Fax No. : (033) 320-0908


Contact Person : Evelyn Taberna

Laboratory Head


Validity: 21 October 2018


Validity: 17 July 2015

Chemical Testing


I. Foods



cream

powder

Protein

AOAC 991.20

Moisture

PT Procedure,

AOAC 930.15

Ash AOAC 945.46, AOAC 930.30



chocolate

confectioneries



nougats, etc.)

Protein

AOAC 920.176

Moisture AOAC 925.45B

Ash

AOAC 900.02





grits, semolina

07.7 Soy protein


noodles (e.g. rice

paper, rice vermicelli,

soybean pastas and

noodles

Protein

AOAC 984.13

Moisture

PT Procedure, AOAC 930.15

Ash

Direct Method, AOAC 9234.03




sweet crackers

Protein

Moisture

AOAC 984.13

PT Procedure,

AOAC 930.15

As Direct Method, AOAC 9234.03

callto:(033)%20320-0093

callto:(033)%20320-0908


of 236


15.2 Brown sugar

15.3 Honey

Protein

AOAC 920.176

Moisture AOAC 925.45B

Ash

AOAC 900.02



I. Foods



cream

powder


BAM Online 2001

01.2 Sweetened

Condensed Milk


BAM Online 2001

Yeast and Mold Count Pour Plate Method,

BAM Online 2001



BAM Online



BAM Online


Products e.g. Cottage;


cheese

Coliform Count

E.coli


Technique,

BAM Online 2001


Spread


BAM Online



pasteurized)


BAM Online

Yeast and Molds Count Pour Plate Method,

BAM Online



milk products

Aerobic Plate Count

Pour Plate Method,

BAM Online

E.coli Multiple Tube Fermentation

Technique,

BAM Online 2001

02.3 Margarine


BAM Online

of 236


BAM Online

Fecal Coliform Count Multiple Tube Fermentation

Technique,

BAM Online 2001





BAM Online



cocoa)

Aerobic Plate Count

Pour Plate Method,

BAM Online

03.3 Flavored Ice ( ie.ice

candy)


BAM Online


Pour Plate Method,

BAM Online

Coliform Count Multiple Tube Fermentation

Technique,

BAM Online 2001


04.1 Cocoa Powder


BAM Online

Molds Count

Pour Plate Method,

BAM Online


Technique,

BAM Online 2001



BAM Online

Molds Count

Pour Plate Method,

BAM Online


Technique,

BAM Online 2001

04.3 Chocolate

Confectionaries

(chocolate bars,

blocks, bonbons)


BAM Online

Molds Count

Pour Plate Method,

BAM Online

of 236


Technique,

BAM Online 2001


(Hard and soft,

candies, toffees,

caramel, fondants,

creams, nougats and

pastes)


BAM Online

Molds Count

Pour Plate Method,

BAM Online


Technique,

BAM Online 2001Method



fruits (pH >4.5)

E. coli Multiple Tube Fermentation

Technique,


05.2 Fermented

Vegetables, Ready to

Eat (e.g. Kimchi)


BAM Online


BAM On Line


Technique,

BAM Online 2001



Technique,

BAM Online 2001



Pour Plate Method,

BAM Online


Technique,

BAM Online 2001



Products (liquid frozen,

dried)


BAM Online


dr

Pour Plate Method,

BAM Online




BAM Online

Yeast Count Mold Pour Plate Method,

BAM Online

07.2 Cereals/Cereal grains


BAM Online

of 236


BAM Online


Technique,

BAM Online


grains (e.g. bean

sprout, alfalfa, etc)

E. coli


Technique,


07.4 Soya Flours,

Concentrates and

Isolates

Molds Pour Plate Method,

BAM Online


grits, Semolina

Yeast Count Molds

Pour Plate Method,

BAM Online

07.7 Soy Protein


BAM Online


BAM Online


Technique,


07.8 Tofu E.coli


Technique,



Noodles Uncooked

(wet and dry)


BAM Online


Pour Plate Method,

BAM Online

07.10 Starch

Aerobic Plate Count

Pour Plate Method,

BAM Online


BAM Online


08.3 Frozen and

Refrigerated Doughs

(Chemically leavened)


BAM Online


Pour Plate Method,

BAM Online

E. coli


Technique,


of 236

08.4 Frozen and

Refrigerated Doughs


BAM Online


Pour Plate Method,

BAM Online

08.5 Baked Goods


BAM Online


Pour Plate Method,

BAM Online


Shelf- Stable Biscuits


Technique,



09.1 Snack Foods


BAM Online


Pour Plate Method,

BAM Online



and Cold-Smoked


BAM Online 2001

E. coli Multiple Tube Fermentation

Technique,

BAM Online 2001

11.2 Pre- Cooked Breaded

Fish


BAM Online 2001


Technique,

BAM Online 2001

11.3 Frozen Raw

Crustaceans

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

E. coli


Technique,

BAM Online 2001

11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

E. coli


Technique,

BAM Online 2001


Frozen Crabmeat

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

E. coli


Technique,

BAM Online 2001

of 236


Molluscs

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

E. coli


Technique,

BAM Online 2001



and Sauces


BAM Online


BAM Online

12.3 Spices


BAM Online

Molds Count

Pour Plate Method,

BAM Online



BAM Online


Pour Plate Method,

BAM Online


Mayonnaise Thousand



BAM Online


BAM Online 2001

13.0 Beverages

13.1 Non-alcoholic

beverages

(e.g Ready to drink,


energy drinks)


BAM Online 2001


Pour Plate Method,

BAM Online 2001

13.2 Frozen Juice

Concentrate


BAM Online 2001


BAM Online 2001


(e.g. Iced tea,


Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


14.1 Powdered Infant Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

of 236


added Lactic acid

producing cultures


months)

Coliform Count

E.coli


Technique,

BAM Online 2001






Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

Coliform Count

E.coli


Technique,

BAM Online 2001


products requiring

reconstitution

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

Coliform Count


Technique,

BAM Online 2001


reconstitution and

boiling before

consumption

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


infants

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

Coliform Count


Technique,

BAM Online 2001

of 236

7. Department of Science and Technology – VII


Address : S & T Complex, Sudlon, Lahug, Cebu City

Telephone No. : (032) 254-7051

Fax No. : (032) 254-7049


Contact Person : Roberto Edra

Laboratory Head



30 June 2018

Chemical Testing


I. Food 05.0 Fruits and vegetables, nuts and seeds 05.1 Frozen vegetables

and fruits


vegetables


products in

hermetically sealed

container


vegetables,

seaweeds , nuts and

seedfs

05.7 Jams, jellies,

marmalades


pastries


pulp, purees, fruit

toppings and

coconut milk)

Ash

NMKL Method No. 6, 4th Ed. 2003

Protein

NMKL Method No. 173, 2002

Sodium(Na)

Potassium(K)

Calcium(Ca)

In-house method C-SOP-3-112



products, including


and echinoderms


and fish products,

including molluscs,

crustaceans, and

echinoderms


including canned or

fermented fish

and fish products,

including molluscs

crustaceans, and

echinoderms

Ash

NMKL Method No. 6, 4th Ed. 2003

Protein

NMKL Method No. 173, 2002

Sodium(Na)

Potassium(K)

Calcium(Ca)

In-house method C-SOP-3-112

callto:(032)%20254-7051

callto:(032)%20254-7049

of 236



I. Foods 01.0 Milk and Dairy products


cream

powder

Aerobic Plate Count

Pour Plate Method/ BAM On-line,

Jan. 2001, Chapter 3

Food, Dry Dehydratable Film

Method/ AOAC 16th ed., 1995

Chater 17, Method 990.12

Salmonella detection Food, Presence-Absence Method/

BAM On-line, April 2003, Chapter 5



Aerobic Plate Count






Coliform Count

Food, Pour Plate Method/ BAM

On-line, September 2002, Chapter

4


Method/AOAC, 16th ed., 1995

Chapter 17, Method 991.14

S. aureus count

Food, Surface Plating Method/


Salmonella detection

Food, Presence-Absence Method/



ingredients

Aerobic Plate Count






Coliform Count



4




S. aureus count






of 236

05.0 Fruits, vegetables and nuts

05.5 Coconut Desiccated

Aerobic Plate Count








On-line, April 2001, Chater 18

Coliform Count



4




E.coli count



4









Aerobic Plate Count








On-line, April 2001, Chater 18

Coliform Count



4




E.coli count



4





Aerobic Plate Count




of 236





On-line, April 2001, Chapter 18

Coliform Count



4




E.coli count



4





grits, Semolina

Coliform Count



4




Mold Count




Count







or toppings

S. aureus count







(to be cooked) with

low acid or high

aw fillings or toppings

(e.g. meat pies and

pizzas)

S. aureus count







dough (Chemically

leavened)

Aerobic Plate Count






Mold Count



of 236

Yeast and Yeast like

fungi



Coliform Count



4




E.coli count



4




S. aureus count







11.1 Fresh frozen fish and

cold-smoked

Aerobic Plate Count






E.coli Count



4




S. aureus Count






11.2 Pre-cooked breaded

and fish

Aerobic Plate Count






E.coli count



4



of 236


S. aureus count



13.0 Beverages


Ready to drink soft

drinks, iced tea,

energy drinks)

Aerobic Plate Count









Coliform Count



4




13. 3 Powdered

beverages(Juices)

Aerobic Plate Count






Coliform Count

Water, Standard Coliform Multiple

Tube (MPN) Test 908D/ SMEWW,

16th ed., Part 900-908A



4


Method /AOAC, 16th ed., 1995


IV. Water

1.0 Bottled Water


E.coli count

Water, Pour Plate Method/

SMEWW, 16th ed. Part 900-907

Water, Standard Coliform Multiple

Tube (MPN) Test 908D/ SMEWW,

16th ed., Part 900-908A

of 236

8. Department of Science and Technology – IX


Address : Pettit Barracks, Zamboanga City

Telephone No. : ( 062) 991-1024

Fax No. : (062) 992-1114


Contact Person : Rosemarie Salazar

Laboratory Head




Chemical Testing


I. Foods 11.0 Fish and fish products, including mollusks, crustaceans, and echinoderm


products


and fish products


including canned or

fermented fish and

fish products

Protein Kjeldahl Block Digestion

pH

AOAC 16th Ed.,1997

Electrometric

AOAC 937.07

AOAC 981.12

Fat Soxtec (Soxhlet)

AOAC 16th Ed.,1997

Lead

Cadmium

Direct Flame AAS Method after

Microwave Digestion, AOAC

999.10



products

12.6.4 Clear sauces

(e.g. fish sauce)

12.9 Soybean-based

seasonings and

condiments

Moisture Content

Oven-drying, Vacuum-oven

AOAC 16th ed.,1997

Ash Content

Gravimetric (Furnace), AOAC

16th ed. 1997

13.0 Beverages

13.4 Coffee, coffee

substitutes tea herbal

infusions, and other

hot cereal and grain

beverages

Protein

Kjeldahl Block Digestion

AOAC 16th Ed.,1997

pH

Electrometric

AOAC 937.07

AOAC 981.12

of 236

Fat

Soxtec (Soxhlet)

AOAC 16th Ed.,1997

Lead

Cadmium

Direct Flame AAS Method after

Microwave Digestion, AOAC

999.10

IV.Waters

01.0 Bottled Water

Total Hardness

Titrimetric (EDTA)

SMEWW Part 2340C

Calcium

Titrimetric (EDTA)

SMEWW Part 3500Ca B

Magnesium

By calculation

SMEWW Part 3500-Mg

pH Electrometric

SMEWW Part 4500-H+

Conductivity

Conductivity Cell

SMEWW Part 2510B

Chloride

Titrimetric (Argentometric SMEWW

Part 4500-Cl -

Total Dissolve Solids Gravimetric ,Dried@ 180°C

SMEWW Part 2540C

of 236



I. Foods



cream

powder

Aerobic Plate Count

Pour Plate Method , BAM Online

2001

Salmonella

Oxoid Salmonella Rapid Test

01.2 Sweetened

Condensed Milk

Aerobic Plate Count



Dilution Plating Method, BAM

Online


Aerobic Plate Count


Salmonella Oxoid Salmonella Rapid Test


Aerobic Plate Count


Salmonella



fermented milk



Products; e.g.

Cottage Cheese; Soft

and semi-soft cheese

Coliform count

E.coli


Salmonella



Spread



Raw Milk Un-ripened

cheese with moisture

>50%, pH >5.0




pasteurized

Aerobic Plate Count




Online

02.2 Butter made from Aerobic Plate Count


of 236


milk products

E.coli MPN Method, BAM Online

Salmonella


02.3 Margarine

Aerobic Plate Count


Yeast and Mold Count Dilution Plating Method, BAM

Online

Faecal Coliform MPN Method, BAM Online





Aerobic Plate Count


Salmonella




cocoa)

Aerobic Plate Count


Salmonella


03.3 Flavored Ice

Aerobic Plate Count




Online

Coliform count




04.1 Cocoa Powder

Aerobic Plate Count


Mold Count


Online

Coliform count



of 236


Aerobic Plate Count


Mold Count


Online

Coliform count


Salmonella


04.3 Chocolate

Confectionaries

(chocolate bars,

blocks,

bonbons)

Aerobic Plate Count


Mold Count


Online

Coliform count


Salmonella


04.4 Sugar

Confectionaries

(Hard and soft

candies toffees,

caramel, fondants,

creams, nougats and

pastes)

Aerobic Plate Count


Mold Count


Online

Coliform count


Salmonella



05.2 Fermented

Vegetables,

Ready to Eat (e.g.

Kimchi)



Online

Coliform count

E.coli




E.coli


05.6 Peanut Butter and

other Nut Butters

Salmonella





Online

of 236

E.coli



06.1 Pasteurized

Egg Products

Aerobic Plate Count




Online

Salmonella




Aerobic Plate Count


Yeast & Yeast like Fungi

Count

Mold Count


Online


Aerobic Plate Count




E.coli


07.4 Soya Flours,

Concentrates and

Isolates

Mold Count


Online

Salmonella



grits, Semolina

Yeast and Yeast like Fungi

Count

Molds Count


Online

07.7 Soy Protein

Aerobic Plate Count




E.coli


Salmonella



Aerobic Plate Count


of 236

Noodles Uncooked

(wet and dry)


Salmonella


07.10 Starch

Aerobic Plate Count




Online

Salmonella



08.1 Frozen Bakery

products (ready to

eat) with low-acid or

high aw fillings or

toppings

Salmonella


08.2 Frozen Bakery

Products (to be

cooked) with low -


or toppings (e.g.

Meat pies, pizzas)

Salmonella


08.3 Frozen and

Refrigerated Doughs

(Chemically

leavened)

Aerobic Plate Count


Yeast and yeast like Fungi

Count Mold Count


Online

E.coli


Salmonella


Online

08.4 Frozen and

Refrigerated Doughs

Aerobic Plate Count


Yeast and Yeast like

Fungi Count Mold Count


Online

of 236

08.5 Baked Goods

Aerobic Plate Count




Online


09.1 Snack Foods

Aerobic Plate Count


Yeast & Yeast like Fungi

Count Mold Count


Online



and Cold-Smoked

Aerobic Plate Count


E.coli


Salmonella


11.2 Pre-Cooked

Breaded Fish

Aerobic Plate Count


E.coli


11.3 Frozen Raw

Crustaceans

Aerobic Plate Count


E.coli


Salmonella


11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count


E.coli


Salmonella



Frozen Crabmeat

Aerobic Plate Count


of 236

E.coli



Bivalve Molluscs

Aerobic Plate Count


E.coli


Salmonella




and Sauces

Aerobic Plate Count




Online

Salmonella


12.3 Spices Aerobic Plate Count


Molds Count Dilution Plating Method, BAM

Online


Aerobic Plate Count


Mold Count


Online

Salmonella



Mayonnaise,

Thousand Island,

Ranch, French)

Aerobic Plate Count


Yeast and Mold Count Dilution Plating Method, BAM

Online

Salmonella


Online

13.0 Beverages

13.1 Non-alcoholic

beverages



energy drinks)

Aerobic Plate Count



Dilution Plate Method Method,

BAM Online

13.2 Frozen Juice

Concentrate

Aerobic Plate Count



Dilution Plate Method Method,

BAM Online


of 236


(e.g. Iced tea,

powdered

juice/mixes)



Formula with or

without added

Lactic acid

producing cultures


months)

Aerobic Plate Count


Coliform Count

E.coli


Salmonella



Milk Supplement


6 months on and for


months of age)

Aerobic Plate Count


Coliform Count

E.coli


Salmonella



products requiring

reconstitution

Aerobic Plate Count


Coliform Count


Salmonella


14.6 Dried products

requiring

reconstitution and

boiling before

consumption

Aerobic Plate Count


Coliform Count


Salmonella



for infants

Aerobic Plate Count


Coliform Count


Salmonella


IV. Water

1.0 Bottled Water

E.coli

SMEWW

of 236

9. Department of Science and Technology – X


Address : Jesus V. Seriña St.

Carmen, Cagayan de Oro City

Telephone No. : (088) 858 3931 to 33 loc. 26 (088) 850 2653

Fax No. : (088) 858-3931, (088) 850 2653

Contact Person : Engr. Romela N. Rantilla, DPA

Quality Manager



Validity: 04 Mach 2018

Chemical Testing


I. Foods



cream powder

Ash

AOAC 942.05

AOAC 945.46,

AOAC 923.03

01.2 Whey and whey

products

01.3 Condensed milk

01.4 Liquid milk




fermented milk


products


spread


Fat

Automated Soxhlet Method/

Tecator and AOAC 936.15

Protein

Automated Kjeldahl Method/

Tecator and

AOAC 948.15

Moisture

Air Oven Method

AOAC 930.15, AOAC 945.03,

AOAC 925.23

AOAC 985.35

Calcium

Varian Flame Atomic Absorption

Spectrophotometry Analytical

Methods/ and Spectra A

Software 220 FS

AOAC 985.35

Iron




Software 220 FS AOAC 985.35

callto:(088)%20858%203931

callto:26%20(088)%20850%202653

callto:(088)%20858-3931,%20(088

of 236

Sodium




Software 220 FS





grains

07.4 Soya flours

concentrates and

isolates


grits, semolina

07.6 Frozen entrees


flour

07.7 Soy protein

07.8 Tofu


noodles

07.10 Starch

07.11 Cereal and starch-

based desserts

07.12 Batters

Ash AOAC 942.05, AOAC 945.46,

AOAC 923.03

Fat

Automated Soxhlet Method/

Tecator and AOAC 936.15

Protein

Automated Kjeldahl Method/

Tecator and

AOAC 948.15

Moisture

Air Oven Method

AOAC 930.15, AOAC 945.03,

AOAC 925.23

AOAC 985.35

Calcium





Iron





Sodium




Software 220 FS

IV. Water

1.0 Bottled water

Calcium

SMEWW Method 3030F




Software 220 FS

SMEWW Method 3030F

of 236

Iron




Software 220 FS

SMEWW Method 3030F

Sodium




Software 220 FS

SMEWW Method 3030F

Lead




Software 220 FS

of 236



I. Foods



cream powder

Aerobic Plate Count

Salmonella

Pour Plate Method

US FDA BAM. Online/ CAM-MFHPB

Merck, Rambach/ Compact Dry

SL medium for Salmonella

literature

01.2 Sweetened condensed

milk

Aerobic Plate Count


Pour Plate Method


Pour Plate Method



Aerobic Plate Count

Salmonella

Pour Plate Method




literature


Aerobic Plate Count

Pour Plate Method


E. coli

MPN Method


Fecal coliform Count

MPN Method


S. aureus

(coagulase +)

Coagulase positive count/

Surface Plate Method, /

Chromogenic Plate for the

Enumeration of S. aureus F12

Standard Units Evaluation and

Standards Laboratory Specialists

and Reference Microbiology,

March 2005

Salmonella



literature


fermented milk

S. aureus

(coagulase +)








March 2005

of 236

Salmonella



literature



Cheese, soft and semi-

soft cheese (moisture >

39%, pH

> 5.0)

E. coli

MPN Method


S. aureus

(coagulase +)








March 2005

Salmonella



literature


spread



S. aureus

(coagulase +)








March 2005

01.9 All raw milk cheese;

raw milk unripened

cheese with

moisture > 50%, pH >

5.0

S. aureus

(coagulase +)








March 2005

Salmonella Merck, Rambach/ Compact Dry


literature



pasteurized)

Aerobic Plate Count

Pour Plate Method



Pour Plate Method


S. aureus

(coagulase +)







of 236


March 2005



literature



milk products

Aerobic Plate Count

Pour Plate Method


E. coli

MPN Method


S. aureus

(coagulase +)








March 2005



literature



(plain

and flavoured)

Aerobic Plate Count

Pour Plate Method


S. aureus

(coagulase +)








March 2005



literature


04.1 Cocoa powder

Aerobic Plate Count

Pour Plate Method




and fruits

(pH > 4.5)

E. coli

MPN Method


05.4 Dried vegetables E. coli

MPN Method



Aerobic Plate Count

Pour Plate Method


Yeast and Mold Count Pour Plate Method


of 236

E. coli

MPN Method




literature

05.6 Peanut Butter & other

Nut Butters

Salmonella



literature


Mold Count

Pour Plate Method


E. coli MPN Method




Aerobic Plate Count

Mold Count


Count

Pour Plate Method


Pour Plate Method


Pour Plate Method



Aerobic Plate Count


Pour Plate Method


Pour Plate Method


E. coli

MPN Method


07.4 Soya flour

concentrates and

isolates

Mold Count

Pour Plate Method




literature

07.5 Flour, corn meal, corn,

grits, semolina

Mold Count

Pour Plate Method



Pour Plate Method


of 236


08.1 Frozen bakery

products (ready to

eat) with low acid

or high aw fillings or

toppings

S. aureus

(coagulase +)








March 2005

Salmonella



literature

08.2 Frozen bakery

products(to be

cooked) with low acid

or high

aw fillings or

toppings(e.g.

meat pies and pizzas)

S. aureus

(coagulase +)








March 2005



literature


dough (Chemically

leavened)

Aerobic Plate Count

Pour Plate Method


Mold Count

Pour Plate Method



Count

Pour Plate Method


E. coli

MPN Method


S. aureus

(coagulase +)








March 2005

of 236

Salmonella



literature

08.4 Frozen and

refrigerated dough

Aerobic Plate Count

Mold Count


Count

Pour Plate Method


Pour Plate Method


Pour Plate Method


08.5 Baked Goods

(microbiologically


containing eggs and

dairy products)

Aerobic Plate Count

Pour Plate Method



Pour Plate Method


S. aureus

(coagulase +)








March 2005



Cold-Smoked

Aerobic Plate Count

Pour Plate Method


E .coli

MPN Method


S. aureus

(coagulase +)








March 2005

Salmonella



literature


and Fish

Aerobic Plate Count

Pour Plate Method


of 236

E. coli

MPN Method


S. aureus

(coagulase +)








March 2005

11.3 Frozen raw

crustaceans

Aerobic Plate Count

Pour Plate Method


E. coli

MPN Method


S. aureus

(coagulase +)








March 2005

Salmonella



literature

11.4 Frozen cooked

Crustaceans

Aerobic Plate Count

Pour Plate Method


E. coli

MPN Method


S. aureus

(coagulase +)








March 2005

Salmonella



literature

11.5 Cooked, chilled and

frozen crabmeat



of 236

E. coli MPN Method


S. aureus

(coagulase +)








March 2005

11.6 Fresh and frozen

bivalve molluscs

Aerobic Plate Count

Pour Plate Method


E. coli

MPN Method


Salmonella



literature


12.3 Spices

Aerobic Plate Count

Mold Count

Pour Plate Method


Pour Plate Method



Aerobic Plate Count

Pour Plate Method


Mold Count

Pour Plate Method


S. aureus

(coagulase +)








March 2005

Salmonella



literature

13.0 Beverages


Ready to drink soft

drinks, iced tea,

energy drinks)

Aerobic Plate Count


Pour Plate Method


Pour Plate Method


of 236

13.2 Frozen juice

concentrate

Aerobic Plate Count


Pour Plate Method


Pour Plate Method



(Juices)

Aerobic Plate Count

Pour Plate Method



14. 1 Powdered infant


added lactic

acid producing


0 to 6 months old)

Aerobic Plate Count

Pour Plate Method


E. coli

MPN Method


Salmonella



literature


products requiring

reconstitution

Aerobic Plate Count

Salmonella

Pour Plate Method




literature

14.6 Dried products

requiring

reconstitution and

boiling before

consumption

Aerobic Plate Count

Salmonella

Pour Plate Method




literature


infants

Aerobic Plate Count

Salmonella

Pour Plate Method




literature

IV. Water

1.0 Bottled Water


Pour Plate Method

SMEWW Method 9221

Coliform Count


Technique

SMEWW Method 9221

Fecal Coliform Count


Technique

SMEWW Method 9221

E. coli


Technique

SMEWW Method 9221

of 236

10. Department of Science and Technology – XI


Address : DMC Compound, Dumanlas Road, Bajada, Davao City

Telephone No. : (082) 227-5672/221-5428/227-1315

Fax No. : (082) 221-5295


Contact Person : Dina Lyra Pantaleon

Laboratory Head


Validity: 2 September 2014


Validity: 11 February 2019

Chemical Testing


I. Foods



cream powder

01.2 Whey and whey

products

01.3 Condensed milk

01.4 Liquid Milk

(evaporated and





fermented milk



products (Cottage

cheese, soft and semi-

soft cheese


spread

Protein

Kjeldahl Method

AOAC 984.13A

Fat

Soxhlet Method

AOAC 922.06

Food analysis by R. Lees, 1975

Moisture

Air Oven Method

AOAC 925.10


Ash

Gravimetric Method

AOAC 923.03




free from water



other animal fats)

Protein

Kjeldahl Method

AOAC 984.13A

Fat

Soxhlet Method

AOAC 922.06


Moisture

Air Oven Method

AOAC 925.10



of 236

Ash

Gravimetric Method

AOAC 923.03


02.2 Fat emulsions mainly

of type water-in-oil

(butter, margarine)

Moisture

Air Oven Method

AOAC 925.10


05.0 Fruits and vegetables, seaweeds nuts and seeds


and fruits


vegetables


products in

hermetically sealed

container


vegetables,

seaweeds, nuts and

seeds


and spreads (e.g.,

peanut butter)

Protein

Kjeldahl Method

AOAC 984.13A

Fat

Soxhlet Method

AOAC 922.06


Moisture

Air Oven Method

AOAC 925.10


Ash

Gravimetric Method

AOAC 923.03






grits, semolina

07.7 Soy Protein

Protein

Kjeldahl Method

AOAC 984.13A

Fat

Soxhlet Method

AOAC 922.06


Moisture

Air Oven Method

AOAC 925.10


Ash

Gravimetric Method

AOAC 923.03


of 236



I. Foods



Aerobic Plate Count

Coliform Count

US FDA BAM Online 2001


03.1 Ice cream and

sherbet

Aerobic Plate Count

Coliform Count

S.aureus Count



04.1 Cocoa powder

Aerobic Plate Count

Mold Count

Coliform Count




Mold Count

E.coli Count



07.4 Soya flours

concentrates and

isolates

Mold Count



grits, semolina

Mold Count

Yeast and Yeast-like fungi Count

Coliform Count



11.1 Fresh frozen fish and

cold- smoked

Aerobic Plate Count

E.coli Count

S.aureus Count


11.2 Pre-cooked breaded

and fish

Aerobic Plate Count

E.coli Count

S.aureus Count


13.0 Beverages


Aerobic Plate Count


of 236

Ready to drink soft

drinks, iced tea,

energy drinks)


Coliform Count

13.2 Frozen juice

concentrate

Aerobic Plate Count



13.3 Powdered

beverages (Juices)

Aerobic Plate Count

Coliform Count


IV. Water

1.0 Bottled Water

Heterotrophic

Plate count

SMEWW 21st Edition, 2005

of 236

11. Department of Science and Technology – XIII (CARAGA)


Address : CSU Campus, Ampayon, Butuan City

Telephone No. : (085) 342-6225

Fax No. : (085) 342-9053


Contact Person : Jennifer Dejarme

Laboratory Head



Validity: 2 September 2019

Chemical Testing


I. Foods





grits, semolina


noodles (e.g rice

paper, rice vermicelli,

soybean pastas

and noodles

07.10 Starch

Moisture

Ash AOAC, 18th Edition


of 236



I. Foods



cream powder


01.2 Sweetened

Condensed Milk


01.4 Pasteurized milk Aerobic Plate Count Pour Plate Method, BAM Online

01.5 Pasteurized cream Aerobic Plate Count Pour Plate Method, BAM Online


Products; e.g.

Cottage Cheese; Soft


Coliform Count



Spread

Aerobic Plate Count

Coliform Count





pasteurized




milk products


02.3 Margarine

Aerobic Plate Count

Coliform Count




03.1 Ice Cream &

Sherbet (plain and

flavored)


03.2 Ice Cream with

added ingredients



03.3 Flavored Ice

Aerobic Plate Count


Coliform Count MPN Method, BAM Online

of 236



Coliform Count




Coliform Count



04.3 Chocolate

Confectionaries

(chocolate bars,

blocks, bonbons)

Aerobic Plate Count

Coliform Count



04.4 Sugar

Confectionaries

(Hard and soft

candies, toffees,

caramel, fondants,

creams, nougats

and pastes)

Aerobic Plate Count

Coliform Count




05.1 Fermented

Vegetables, Ready

to Eat (e.g. Kimchi)

Coliform Count




Products Aerobic Plate Count



07.1 Breakfast cereals Aerobic Plate Count


07.2 Cereals/Cereal

Grains



07.1 Breakfast cereals Aerobic Plate Count


07.2 Cereals/Cereal

Grains

Aerobic Plate Count


07.7 Soy Protein Aerobic Plate Count

Coliform Count




Noodles Uncooked

(wet and dry





of 236

08.3 Frozen and

Refrigerated

Doughs (Chemically

leavened)


08.4 Frozen and

Refrigerated

Doughs


08.5 Baked Goods Aerobic Plate Count Pour Plate Method, BAM Online

08.6 Coated or Filled,

Dried Shelf-Stable

Biscuits



09.1 Snack Foods Aerobic Plate Count Pour Plate Method, BAM Online



and Cold-Smoked Aerobic Plate Count Pour Plate Method, BAM Online

10.2 Pre-Cooked

Breaded Fish Aerobic Plate Count Pour Plate Method, BAM Online

10.3 Frozen Raw


10.4 Frozen Cooked



Frozen Crabmeat Aerobic Plate Count Pour Plate Method, BAM Online


Bivalve Molluscs Aerobic Plate Count Pour Plate Method, BAM Online



and Sauces


11.2 Spices

Aerobic Plate Count


11.3 Spices (ready to eat) Aerobic Plate Count



Mayonnaise,

Thousand Island,

Ranch, French)

Aerobic Plate Count


12.0 Beverages

12.1 Non-alcoholic

beverages

(canned/bottled

fruit and vegetable

juices, energy drinks

and particulated

Aerobic Plate Count


of 236

drinks, carbonated

and non-

carbonated water-

based flavoured

drinks and

concentrates (liquid

or solid) for water-

based flavoured

drinks)

12.2 Frozen Juice

Concentrate

Aerobic Plate Count


12.3 Powdered

Beverages (e.g. Iced

tea, powdered

juice/mixes)

Aerobic Plate Count




Formula with or

without added

Lactic acid

producing cultures


months)

Aerobic Plate Count




Milk Supplement


6 months on and for


months of age)

Aerobic Plate Count




products requiring

reconstitution

Aerobic Plate Count



13.4 Dried products

requiring

reconstitution and

boiling before

consumption

Aerobic Plate Count




for infants

Aerobic Plate Count


Coliform Count


of 236

12. Department of Science and Technology – Cordillera Administrative Region (CAR)


Address : BSU Compd., Km. 6, La Trinidad Benguet

2601

Telephone No. : (074) 422-0979, (074) 422-2214

Fax No. : (074) 422-0979/ (074) 422 2214


Contact Person : Jasmin Donaal

Laboratory Head

Field of Testing Chemical Testing and


: Validity : 11 March 2019

Chemical Testing


l. Foods



cream powder

01.4 Liquid Milk

(evaporated and



fermented milk

Ash

Gravimetric,

AOAC 18th Ed, 2005

Moisture

Oven,

AOAC 18th Ed. 2005

Fat

Soxhlet/Solvent Extraction with Acid

Hydrolysis, Method

AOAC 18th Ed. 2005

Protein

Kjeldahl,

AOAC 18th ed. 2005

Energy

Carbohydrates

By computation/ Philippine Food

Composition tables by FNRI-DOST,

1997




sealed container


vegetables,

seaweeds, nuts

and seeds


and spreads (e.g.,

peanut butter)

Ash

Gravimetric, AOAC 18th Ed, 2005

Moisture

Oven, AOAC 18th Ed. 2005

Fat


Hydrolysis, Method

AOAC 18th Ed. 2005

callto:(074)%20422-0979,%20(074

callto:(074)%20422-0979

callto:(074)%20422%202214


of 236

05.8 Jams, jellies,

marmalades and fruit

fillings for pastries

Crude Protein

Kjeldahl, AOAC 18th ed. 2005

Energy

Carbohydrates



1997



grits, semolina


noodles

Ash Gravimetric, AOAC 18th Ed, 2005

Moisture Oven, AOAC 18th Ed. 2005

Fat


Hydrolysis, Method

AOAC 18th Ed. 2005

Protein

Kjeldahl, AOAC 18th ed. 2005

Energy

Carbohydrates



1997


08.1 Frozen bakery

products

(ready to eat and to

be Cooked)

08.2 Frozen and

Refrigerated dough



sweet crackers


pies, doughnuts


products (e.g.,

bagels, pita, English

muffins)

08.7 Steamed breads and

buns

Ash

Gravimetric, AOAC 18th Ed, 2005

Moisture

Oven, AOAC 18th Ed. 2005

Fat


Hydrolysis, Method

AOAC 18th Ed. 2005

Protein Kjeldahl, AOAC 18th ed. 2005

Energy

Carbohydrates



1997


12.3 Vinegars

Acidity Titrimetry,

AOAC 18th ed., 2005

13.0 Beverages

13.2 Frozen juice

concentrate

Vitamin C

2-6-Dichloroindophenol Titrimetry,

AOAC Method 967.21

of 236

13.3 Powdered beverage

13.4 Tea, and herbal

infusions 13.5 Alcoholic beverages

( Beer and malt

beverages, wines)

Alcoholic Content

Refractometry, Method 920.58,

AOAC 18th Ed. 2005

Methanol Content Colorimetry, Method 958.04, AOAC

18th Ed. 2005

IV. Water

1.0 Bottled Water

pH

Meter, Method 973.41, AOAC 18th

Ed., 2005

Total Dissolved Solids (TDS)

Turbiditymeter

SMEWW Method 2130

Total Hardness as CaCO3

Titrimetry, Method 2340

Chloride

Argentometry, SMEWW Method

4500CI-B

Nitrate

Brucine Colorometric

Method,AOAC Method 973.50

Calcium

Titrimetry, SMEWW Method 3500-Ca

Magnesium

Calculation, SMEWW Method 3500-

Mg

Sulfate

Turbidimetry, SMEWW Method 4500-

SO4

Turbidity Turbidimeter

SMEWW Method 2130

Total Dissolved Solids (TDS) (TDS Dried at 1800C)

SMEWW Method 2540C



I. Foods

01.0 Milk and dairy products

01.1 Milk Powder

(e.g whole, nonfat or filled

milk, buttermilk, whey and

whey protein)

Aerobic Plate Count

US FDA BAM

of 236


Milk

Aerobic Plate Count

US FDA BAM

Molds and Yeast Count

Coliform Count, cfu/g


Aerobic Plate Count

Coliform Count , cfu/mL


Aerobic Plate Count

Coliform Count, cfu/mL


fermented milk


S. aureus (cogualase +)


Products

e.g. Cottage cheese; soft


Coliform, MPN/g

E.coli, MPN/g



Aerobic Plate Count

Coliform, cfu/g


01.9 All Raw Milk Cheese




pasteurized)

Aerobic Plate Count

US FDA BAM





Aerobic Plate Count

of 236

unpastuerized milk or milk

products


E. Coli, MPN/g


02.3 Margarine

Aerobic Plate Count




03.1 Ice Cream and Sherbet


Aerobic Plate Count

US FDA BAM




ingredient (nuts, fruits,

cocoa etc.)

Aerobic Plate Count



03.3 Flavored Ice

(e.g. ice candy)

Aerobic Plate Count

Coliform Count, MPN/g


04.0 Confectionaries


US FDA BAM

Molds Count



Molds Count


04.3 Chocolate confectionaries

(chocolate bars, blocks) Aerobic Plate Count

US FDA BAM

Molds Count

of 236



(hard and soft candies,

toffees, caramel,


and pastes)

Aerobic Plate Count

Molds Count




fruits (pH > 4.5)

E.coli Count, MPN/g

US FDA BAM

05.2 Fermented Vegetables

ready to eat ( e.g. Kimchi) Mold and Yeast Count

Coliform, MPN/g

E. coli, MPN/g


E. coli, MPN/g

05.7 Sun dried fruit Mold Count

E. coli, MPN/g



Aerobic Plate Count

US FDA BAM

Mold Count

Yeast like & fungi Count


Aerobic Plate Count



E.coli Count, MPN/g

07.3 Cultures seeds and grains

(e/g. bean sprouts, alfalfa

etc.)


E.coli Count, MPN/g

07.4 Soya Flours Concentrates

and Isolates

Mold Count

07.5 Flour, Corn mal, Corn Flor,

Semolina

Mold Count

of 236

Yeast and Yeastlike fungi

Coliform, cfug/g


noodles Uncooked (wet

and dry)

Aerobic Plate Count

US FDA BAM



S. aureus(coagulase +)

07.10 Starch

Aerobic Plate Count

US FDA BAM




08.1 Frozen Bakery Products(

ready to eat) with low acid

or high aw fillings or toppings


US FDA BAM

08.2 Frozen Bakery Products( to

be cooked) with low acid or

high aw fillings or toppings

(ie. meat pies, pizzas)



Doughs

(chemically leavened)

Aerobic Plate Count

Molds Count

Yeast and Yeastlike Fungi

Coliform, cfu/g

E. coli, MPN/g



Dough

Aerobic Plate Count

Molds Count

of 236

Yeast and Yeastlike Fungi Count

Coliform, cfu/g

08.5 Baked Goods

(microbiologically sensitive

types e.g. containing eggs

and dairy products)

Aerobic Plate Count

Coliform, cfu/g





Coliform, MPN/g


09.1 Snack Foods Aerobic Plate Count

US FDA BAM

Mold Count

Yeast & Yeastlike fungi Count

Coliform, cfu/g


11.1 Fresh frozen fish and cold-

smoked

Aerobic Plate Count

US FDA BAM

E.coli Count, MPN/g


11.2 Pre-cooked breaded fish

Aerobic Plate Count

E.coli Count, MPN/g


11.3 Frozen Raw Crustaceans Aerobic Plate Count

E.coli Count, MPN/g


of 236

11.4 Frozen Cooked Aerobic Plate Count

E.coli Count, MPN/g


11.5 Cooked, Chilled & Frozen

Crabmeat

Aerobic Plate Count

E.coli Count, MPN/g



Mollusc

Aerobic Plate Count

E.coli Count, MPN/g




Sauces

Aerobic Plate Count

US FDA BAM



12.3 Spices

Aerobic Plate Count

Mold Count

13.0 Beverages

13.1 Non-alcoholic (e.g. Ready

to drink soft drinks, iced

tea, energy drinks)

Aerobic Plate Count

US FDA BAM


13.2 Frozen Juice Concentrate Aerobic Plate Count

Mold and Yeast Colunt


(e.g. iced tea,

powdered

juices/mixes)

Aerobic Plate Count


IV. Water

a. Bottled Water

Heterotrophic

Plate count

Pour Plate, SMEWW Method

9215

Coliform Count


Technique,/ SMEWW

Method 9221B, 9221E, 9223

E.coli Count


Technique,/ SMEWW

Method 9221B, 9221E, 9223

of 236

Department of Science and Technology – XII


Address : Regional Government Center, Cotabato City

Telephone No. : (064)421-6908

Fax No. : (064)421-2711


[email protected]

Contact Person : DR. HAJA SITTIE SHAYMA

ZENAIDA P. HADJI RAOF-LAIDAN

Regional Director


Validity: 29 April 2019


Validity: 29 April 2019

Chemical Testing


I. Foods



cream powder

Moisture

Ash

Protein

Fat

AOAC

01.3 Condensed milk

01.4 Liquid milk

(evaporated and cream

(UHT/sterilized)



03.0 Edible ices, including sherbet and sorbet 03.1 Ice cream and

sherbet Moisture

Ash

Protein

Fat

AOAC 03.2 Ice cream with

added ingredients

03.3 Flavored Ice

04.0 Confectioneries 04.1 Cocoa powder

Moisture

Ash

Protein

Fat

AOAC

04.2 Chocolate

products;

chocolate

confectioneries

04.3 Sugar

confectioneries

(hard and soft

candy, nougats,

etc.)



of 236

05.0 Fruits and vegetables, seaweeds, nuts and seeds 05.1 Frozen vegetables

and fruits

Moisture

Ash

Protein

Fat

Crude Fiber

AOAC


and vegetables

05.3 Fruits and

vegetable

products in

hermetically sealed

container


vegetables,

seaweeds, nuts

and seeds

05.5 Coconut

(desiccated)

Moisture

Ash

Protein

Fat

Crude Fiber

AOAC

05.6 Nut and seed

purees and

spreads (e.g.,

peanut butter)

05.7 Jams, jellies,

marmalades and

fruit fillings for

pastries


(pulp, purees, fruit

toppings and

coconut milk)

07.0 Cereals and cereal products 07.1 Breakfast cereals

Moisture

Ash

Protein

Fat

Crude Fiber

AOAC

07.2 Cereal/cereal

grains

07.3 Cultured seeds

and grains

07.4 Soya flours

concentrates and

isolates



07.9 Pasta products

and noodles (e.g

rice paper, rice

vermicelli, soybean

pastas and

noodles)

07.10 Starch

07.11 Cereal and

starch based

desserts (e.g rice

of 236

pudding, tapioca

pudding)

08.0 Bakery Products 08.1 Frozen bakery

products (ready to

eat and to be

cooked)

Moisture

Ash

Protein

Fat

Crude Fiber

AOAC

08.2 Frozen and

refrigerated dough

08.3 Bread and rolls

08.4 Crackers,

excluding sweet

crackers

08.5 Cakes, cookies

and pies,

doughnuts

08.6 Other ordinary

bakery products

(e.g., bagels, pita,

English muffins)

08.7 Steamed breads

and buns


09.1 Snack foods-

potato, cereal,

flour or starch

based

Moisture

Ash

Protein

Fat

Crude Fiber

AOAC

10.0 Meat and Meat Products 10.1 Dried animal

products

Moisture

Ash

Protein

Fat

AOAC

10.2 Meat paste and

pate

10.3 Cold cuts, frozen

and chilled hot

dogs, corned beef,

luncheon meat

10.4 Packaged cooked

and cured meat

10.6 Cooked Poultry

Meat to be

reheated before

eating (e.g

prepared frozen

meals)

10.7 Cured/Smoked

Poultry Meat

10.8 Dehydrated Poultry

Products

of 236

10.9 Fresh/Frozen Raw

Chicken (during

processing)

10.10 Meat products in

hermetically sealed

container

11.0 Fish and fish products 11.1 Processed fish and fish

products, including


and echinoderms

Moisture

Ash

Protein

Fat

AOAC

11.1.1 Frozen fish and

cooked, fish

fillets, and fish

products,

including

molluscs,

crustaceans,

and

echinoderms

11.1.2 Frozen battered

fish, fish fillets

and fish

products,

including

molluscs,

crustaceans,

and

echinoderms

Moisture

Ash

Protein

Fat

AOAC

11.1.3 Frozen minced

and creamed

fish products,

including

molluscs,

crustaceans,

and

echinoderms

11.1.4 Cooked and/or

fried fish

products,

including

molluscs,

crustaceans

and

echinoderms


fermented,

and/or salted

fish and fish

of 236

products,

including

molluscs,

crustaceans,

and

echinoderms


fish products, including


and echinoderms

Moisture

Ash

Protein

Fat

AOAC

11.2.2 Fish and fish

products,

including

molluscs,

crustaceans

and

echinoderms,

pickled and/or

in brine

11.2.4 Semi-preserved

fish and fish

products,

including

molluscs,

crustaceans

and

echinoderms(e.

g., fish paste)


including canned or

fermented fish and fish

products, including


and echinoderms


canned or

fermented,

and/or salted

12.0 Salts, spices, soups, salads and protein products 12.2 Herbs,spices,seasoning,



noodles) Moisture

Ash

Protein

Fat

AOAC 12.3 Vinegars


products


sauces (e.g

of 236

ketchup,

cheese sauce,

cream sauce,

brown gravy)


and gravies

12.6.4 Clear sauces

(e.g fish sauces)

13.0 Beverages 13.1 Non-alcoholic

beverages

(Canned/Bottled

Fruit and

vegetables

juices/nectars,

Energy drinks and


Carbonated and

Non-carbonated

water-based

flavoured drinks

and concentrates

(liquid or solid) for

water-based

flavoured drinks)

Moisture

Ash

Protein

Fat

AOAC

13.2 Frozen juice

concentrate

13.3 Powdered

beverages

13.4 Coffee, coffee

substitutes, tea,

herbal infusions,

and other hot

cereal and grain

beverages

13.5 Alcoholic

beverages (Beer

and malt

beverages, cider

and perry, grape

wines and wines,

mead, distilled

spirits containing

more than 15%

alcohol and

aromatized

alcoholic

beverages)

of 236

15.0 Sweeteners, including honey 15.1 Refined and raw

sugars

Moisture

Ash

Protein

Fat

AOAC

15.2 Brown sugar

15.3 Honey

15.4 Other sugars and

syrups (e.g xylose,

maple syrup, sugar

toppings)

15.5 Table-top

sweeteners,

including those

containing high-

intensity

sweeteners



III. Foods

01. Milk and Dairy products


cream powder


BAM Online 2001

01.2 Sweetened

Condensed Milk

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count

Pour Plate Method,

BAM Online 2001




soft cheese

Coliform

E.coli


Technique,

BAM Online 2001


Spread

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001



pasteurized

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

of 236



milk products

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

02.3 Margarine

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


03.1 Ice Cream &

Sherbet (plain and

flavored)

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

03.2 Ice Cream with

added ingredients (nuts,

fruits, cocoa)

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

03.3 Flavored Ice

( ie.ice candy)

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

04. Confectioneries

04.1 Cocoa Powder

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

04.2 Chocolate

Products

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

04.3 Chocolate

Confectionaries


bonbons)

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

of 236

04.4 Sugar

Confectionaries (Hard

and soft candies,

toffees, caramel,

fondants, creams,

nougats and pastes)

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001


05.01 Frozen Vegetables

& fruits (pH

>4.5)

E. coli


Technique,

BAM Online 2001

05.2 Fermented

Vegetables, Ready to

Eat (e.g. Kimchi)

Aerobic Plate Count


Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001


E.coli


Technique,

BAM Online 2001



E.coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001



Products (liquid, frozen,

dried)

Aerobic Plate Count

Yeast and Molds Count(for dried

products)

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


07.1Breakfast cereals

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

of 236


Aerobic Plate Count


E.coli

Pour Plate Method,

BAM Online

Pour Plate Method,

BAM Online


Technique,

BAM Online 2001


grains (e.g. bean sprout, alfalfa,

etc)

E. coli


Technique,

BAM Online 2001


and Isolates Molds

Pour Plate Method,

BAM Online 2001


Semolina

Yeast Count Molds

Pour Plate Method,

BAM Online 2001

07.7 Soy Protein

Aerobic Plate Count


E.coli

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

07.8 Tofu E.coli


Technique,

BAM Online 2001


Noodles Uncooked (wet and

dry

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

07.10 Starch

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

08. Bakery Products

08.3 Fozen and Refrigerated

Doughs (Chemically leavened)

Aerobic Plate Count


E. coli

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

of 236


Doughs

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

08.5 Baked Goods

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Shelf-Stable Biscuits Coliform


Technique,

BAM Online 2001


09.1 Snack Foods

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001



Cold-

Smoked

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

11.2 Pre- Cooked Breaded Fish

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001


Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

of 236


Frozen Crabmeat Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001



E. coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001



Sauces

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

12.3 Spices

Aerobic Plate Count

Molds Count

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Mayonnaise, ThousandIsland,

Ranch, French)

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

13. Beverages


(e.g Ready to drink, softdrinks,

iced tea, energy drinks)

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

13.3 Powdered Beverages (e.g.

Iced tea, powdered

juice/mixes)

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

of 236



with or without added Lactic

acid producing cultures

(intended for 0 to 6 months)

Aerobic Plate Count

Coliform

E.coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001



infants 6 months on and for

young children 12-36 months of

age)

Aerobic Plate Count

Coliform

E.coli

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001



Aerobic Plate Count

Coliform

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001



before consumption

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


infants Aerobic Plate Count

Coliform Count

Pour Plate Method,

BAM Online 2001


Technique,

BAM Online 2001

of 236

Department of Science and Technology – XII


Address : Barangay Hall Compound, Calumpang, General Santos City

Telephone No. : (083)554-7997


[email protected]

Contact Person : DR. HAJA SITTIE SHAYMA

ZENAIDA P. HADJI RAOF-LAIDAN

Regional Director

Field of Testing : Microbiological Testing

Validity: 11 February 2019


Products Specific Tests Method/ Reference I. Foods

01. Milk and Dairy Products


cream powder

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

01.2 Sweetened Condensed Milk

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

01.7 Cheese and Cheese Products;

e.g. Cottage Cheese; Soft and semi-

soft cheese

Coliform

E.coli

Multiple Tube

Fermentation

Technique,

BAM Online 2001


Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

02. Fats, Oils and Fat Emulsions

02.1 Butter (whipped, pasteurized

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001



of 236

02.2 Butter made from unpasteurized

milk or milk products

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

02.3 Margarine

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


03.1 Ice Cream & Sherbet (plain and

flavored)

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


ingredients (nuts, fruits, cocoa)

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

03.3 Flavored Ice

( ie.ice candy)

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

04. Confectioneries

04.1 Cocoa Powder

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

04.3 Chocolate Confectionaries

(chocolate bars, blocks, bonbons)

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

of 236

04.4 Sugar Confectionaries (Hard and

soft candies, toffees, caramel,

fondants, creams, nougats and

pastes)

Aerobic Plate Count

Molds Count

Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001



fruits (pH >4.5)

E. coli

Multiple Tube

Fermentation

Technique,

BAM Online 2001

05.2 Fermented Vegetables, Ready to

Eat (e.g. Kimchi)

Aerobic Plate Count


Coliform

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


E.coli

Multiple Tube

Fermentation

Technique,

BAM Online 2001



E.coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


06.1 Pasteurized Egg Products (liquid,

frozen, dried)

Aerobic Plate Count


dried products)

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001



Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

of 236


Aerobic Plate Count


E.coli

Pour Plate Method,

BAM Online

Pour Plate Method,

BAM Online

Multiple Tube

Fermentation

Technique,

BAM Online 2001

07.3 Cultured seeds and grains (e.g.

bean sprout, alfalfa, etc)

E. coli

Multiple Tube

Fermentation

Technique,

BAM Online 2001

07.4 Soya Flours, Concentrates and

Isolates

Molds Pour Plate Method,

BAM Online 2001


Semolina

Yeast Count Molds

Pour Plate Method,

BAM Online 2001

07.7 Soy Protein

Aerobic Plate Count


E.coli

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

07.8 Tofu E.coli

Multiple Tube

Fermentation

Technique,

BAM Online 2001

07.9 Pasta Products and Noodles

Uncooked (wet and dry

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

07.10 Starch

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

08. Bakery Products

08.3 Fozen and Refrigerated Doughs

(Chemically leavened)

Aerobic Plate Count


E. coli

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

of 236

08.4 Frozen and Refrigerated Doughs

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

08.5 Baked Goods

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

08.6 Coated or Filled, Dried Shelf-

Stable Biscuits Coliform

Multiple Tube

Fermentation

Technique,

BAM Online 2001


09.1 Snack Foods

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001



Cold-Smoked

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

11.2 Pre- Cooked Breaded Fish

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

11.4 Frozen Cooked

Crustaceans

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

of 236


Frozen Crabmeat

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


Molluscs

Aerobic Plate Count

E. coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


12.1 Dry Mixes for Soup and Sauces

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

12.3 Spices

Aerobic Plate Count

Molds Count

Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

12.5 Salad Dressing (e.g. Mayonnaise,

Thousand Island, Ranch, French)

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

13. Beverages

13.1 Non-alcoholic beverages (e.g

Ready to drink, softdrinks, iced

tea, energy drinks)

Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001


Aerobic Plate Count


Pour Plate Method,

BAM Online 2001

Pour Plate Method,

BAM Online 2001

13.3 Powdered Beverages (e.g. Iced

tea, powdered juice/mixes)

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001


of 236

14.1 Powdered Infant Formula with or

without added Lactic acid

producing cultures (intended for 0

to 6 months)

Aerobic Plate Count

Coliform

E.coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


Supplement (Intended for infants

6 months on and for young

children 12-36 months of age)

Aerobic Plate Count

Coliform

E.coli

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001



Aerobic Plate Count

Coliform

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001


reconstitution and boiling before

consumption

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001

14.7 Cereal based foods for infants Aerobic Plate Count

Coliform Count

Pour Plate Method,

BAM Online 2001

Multiple Tube

Fermentation

Technique,

BAM Online 2001

Legend to Method/ Reference

AOAC - Association of Official Analytical Chemists

AOCS - American Oil Chemists’ Society

BAM - Bacteriological Analytical Manual

SMEWW - Standard Methods for the Examination of Water and Wastewater

CMMEF - Compendium of Methods for Microbiological Examination of Food

list of accredited (private -govt)laboratory as of july 2015

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