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Schedule of Accreditation As an accredited laboratory, this laboratory is entitled to use the following accreditation symbol. Valid from 15 June 2019 to 30 November 2020 Issued on 07 August 2019 ISO/ IEC 17025 TL 055-02 Schedule of Accreditation Accreditation Scheme for Testing Laboratories Sri Lanka Accreditation Board for Conformity Assessment Accreditation Number: TL 055-02 Bureau Veritas Consumer Products Services Lanka (Pvt) Ltd No. 570, Galle Road Katubedda Scope of Accreditation: Performing Biological testing on Food & agriculture products, Water, Cosmetics, Sampling for microbiological analysis of water & food as per ISO, SLS, AOAC and APHA methods The laboratory is accredited for the following tests. SI Product(s) / Specific tests performed Test method / Standard against Range of testing / Limits No. Material of which tests are performed of detection test 01. Food and Agricultural Products ISO 4833-1:2013 Minimum 10 CFU per g Aerobic Plate Count SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per SLS 516 Part 3 Section 1:2013 g or per ml Total coliform MPN technique Tea & Coffee ISO 4832:2006 Minimum 10 CFU per g SLS 516 Part 3 Section 2:2013 or 1 per ml Black, Green, Colony-count technique 1.1 Herbal & ISO 7251:2005 Escherichia coli Minimum <0.3 MPN per flavored, white SLS 516 Part 12:2013 g or per ml tea Camellia MPN technique sinensis, Tea Fecal coliforms USFDA BAM Chapter 04 September Minimum <3.0MPN per g based 2002 or per ml Beverages Conventional Method ISO 6888-1:1999 / SLS 516:1991 Minimum 10 CFU per g Part 6 Section 1:2013 or 1 per ml Colony-count technique Staphylococcus aureus ISO 6888-3:2003 Minimum <0.3 MPN per SLS 516 Part 6 Section 3:2013 g or per ml MPN technique ISO 6579-1:2017 Presence or Absence in 25 Salmonella SLS 516: PART 5: 2013 g or ml Page 1 of 8 SI Product(s) / Specific tests performed Test method / Standard against Range of testing / Limits No. Material of which tests are performed of detection test ISO 21527-2:2008 Minimum 100CFU per g SLS 516 Part 2 Section 2: 2013 or 10 per ml Yeast & mould count ISO 21527-1:2008 Minimum 100 CFU per g SLS 516 Part 2 Section 1: 2013 or 10 per ml Tea & Coffee ISO 21871: 2006 Minimum <0.3 MPN per SLS 516 Part 8 Section 2: 2013 Black, Green, g or per ml Bacillus Cereus MPN technique 1.1 Herbal & flavored, white ISO 7932:2004 Minimum 10 CFU per g tea Camellia Colony-count technique or 1 per ml sinensis, Tea ISO 21528-2:2004 Minimum 10 CFU per g based Colony-count technique or 1 per ml Beverages Enterobacteriaceae ISO 21528-1:2004 Minimum <0.3 MPN per MPN technique g or per ml Present/Absent per 25g or Listeria monocytogenes ISO 11290-1:2017 25ml ISO 4833-1:2013 Minimum 10 CFU per g Aerobic Plate Count SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per SLS 516 Part 3 Section 1 :2013 g or per ml Milk & Dairy Total coliform MPN technique Products ISO 4832:2006 Raw Milk for Minimum 10 CFU per g SLS 516 Part 3 Section 2:2013 Direct or 1 per ml Consumption, Colony-count technique Processed Escherichia coli ISO 7251:2005 MPN technique Minimum <0.3 MPN per Fluid Milk, SLS 516 Part 12: 2013 g or per ml Cream, ISO 6888-1:1999 Concentrated Minimum 10 CFU per g Milk, Dried SLS 516: Part 6 Section 1: 2013 or 1 per ml Colony-count technique Dairy Products, Ice ISO 6888-3:2003 Cream and Staphylococcus aureus Minimum <0.3 MPN per SLS 516 Part 6 Section 3:2013 g or per ml Similar MPN technique Products, ISO 6579-1:2017/SLS 516: PART 5: Presence or Absence in 25 1.2 Fermented 2013 g or ml Milk Present/Absent per 25g Cheese, Milk Listeria monocytogenes ISO 11290-1:2017 powder, or25ml Liquid Milk, ISO 21528-2:2017 Minimum 10 CFU per g Fresh Cream, Colony-count technique or 1 per ml Malted milk, Enterobacteriaceae Yoghurt, ISO 21528-1:2017 Minimum <0.3 MPN per Paneer, Curd, MPN technique g or per ml Butter ISO 21871: 2006 Minimum <0.3 MPN per SLS 516 Part 8 Section 2: 2013 g or per ml Bacillus cereus ISO 7932:2004 Minimum 10 CFU per g Colony-count technique or 1 per ml ISO 21527-2:2008 Minimum 100CFU per g SLS 516 Part 2 Section 2: 2013 or 10 per ml Yeast & Mould count ISO 21527-1:2008 Minimum 100 CFU per g SLS 516 Part 2 Section 1: 2013 or 10 per ml Page 2 of 8 SI Product(s) / Specific tests Test method / Standard against which Range of testing / Limits No. Material of performed tests are performed of detection test Aerobic Plate Count ISO 4833-1:2013 Minimum 10 CFU per g SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per Spices and SLS 516 Part 3 Section 1:2013 g or per ml Herbs Total coliform MPN technique Black pepper, ISO 4832:2006 Minimum 10 CFU per g white pepper, SLS 516 Part 3 Section 2:2013 or 1 per ml celery seed or Colony-count technique flakes, chili ISO 7251:2005 Escherichia coli Minimum <0.3 MPN per powder, SLS 516 Part 12:2013 g or per ml paprika, MPN technique parsley flakes, ISO 6579-1:2017 Presence or Absence in 25 Salmonella rosemary, SLS 516: PART 5: 2013 g or ml sesame seed, ISO 21527-2:2008 Minimum 100CFU per g thyme, and SLS 516 Part 2 Section 2: 2013 or 10per ml Yeast & mould count vegetable ISO 21527-1:2008 Minimum 100 CFU per g flake, SLS 516 Part 2 Section 1: 2013 or 10 per ml Cardamom, ISO 21871: 2006 Minimum <0.3 MPN per 1.3 cinnamon, SLS 516 Part 8 Section 2:2013 g or per ml Turmeric, Bacillus cereus MPN technique Curry Leaves , ISO 7932:2004 Minimum 10 CFU per g Cumin Seed, Colony-count technique or 1 per ml Fennel Seeds, Minimum 10 CFU per g Nutmeg, ISO 21528-2:2017 Colony-count technique or 1 per ml Mustard, Enterobacteriaceae Ginger, ISO 21528-1:2017 Minimum <0.3 MPN per Cloves, Curry MPN technique g or per ml powder, ISO 6888-1:1999 Minimum 10 CFU per g Lemon Grass SLS 516:1991 Part 6 Section 1: 2013 or 1 per ml ,herbal drinks, Colony-count technique Staphylococcus aureus Onion flakes, ISO 6888-3:2003 Minimum <0.3 MPN per onion powder, SLS 516 Part 6 Section 3: 2013 g or per ml garlic flakes, MPN technique Seasoning ISO 7937:2004 Minimum 10 CFU per g Clostridium perfringens powder SLS 516 Part 9: 2013 or 1 per ml Present/Absent per 25g Listeria monocytogenes ISO 11290-1:2017 or25ml Aerobic Plate Count ISO 4833-1:2013 Minimum 10 CFU per g SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per Meat & Meat SLS 516 Part 3 Section 1:2013 g or per ml products Total coliform MPN technique Fresh meat, ISO 4832:2006 Minimum 10 CFU per g cooked meat, SLS 516 Part 3 Section 2:2013 or 1 per ml Sausages, Colony-count technique bacon, ham, ISO 7251:2005 Escherichia coli Minimum <0.3 MPN per Cold cuts, SLS 516 Part 12: 2013 g or per ml Meat Balls, MPN technique 1.4 Burgers, lean ISO 6888-1:1999 / Minimum 10 CFU per g meat, edible SLS 516:1991 Part 6 Section 1: 2013 or 1 per ml parts, seasoned Colony-count technique Staphylococcus aureus meat, smoked ISO 6888-3:2003 Minimum <0.3 MPN per meat, cured SLS 516 Part 6 Section 3:2013 MPN g or per ml meat, dried technique meat and meat ISO 6579-1:2017/SLS 516: PART 5: Presence or Absence in 25 Salmonella based short 2013 g or ml eats salads, Present/Absent per 25g Listeria monocytogenes ISO 11290-1:2017 soup & curry or25ml types ISO 21528-2:2017 Minimum 10 CFU per g Colony-count technique or 1 per ml Enterobacteriaceae ISO 21528-1:2017 Minimum <0.3 MPN per MPN technique g or per ml Page 3 of 8 SI Product(s) / Specific tests performed Test method / Standard against Range of testing / No. Material of test which tests are performed Limits of detection Aerobic Plate Count ISO 4833-1:2013 Minimum 10 CFU Fish and Fishery SLS 516: PART 1: 2013 per g or 1 per ml Products ISO 4831:2006 Minimum <0.3 MPN SLS 516 Part 3 Section 1:2013 Raw Fin fish of per g or per ml Total Coliform MPN technique Marine and Freshwater Origin, ISO 4832:2006 Minimum 10 CFU Frozen Raw SLS 516 Part 3 Section 2:2013 per g or 1 per ml Seafood, Colony-count technique Raw Crustaceans ISO 7251:2005 Escherichia coli Minimum <0.3 MPN Cooked Crustacean, SLS 516 Part 12: 2013 per g or per ml Raw Mollusca, MPN technique Cooked, Shucked ISO 6888-1:1999 Mollusca, Surimi Minimum 10 CFU SLS 516:1991 Part 6 Section 1: 2013 and Minced Fish per g or 1 per ml Colony-count technique Products, lightly Staphylococcus aureus preserved Fish ISO 6888-3:2003 Minimum <0.3 MPN products, Semi- SLS 516 Part 6 Section 3:2013 per g or per ml preserved fish MPN technique products, fermented 1.5 ISO 6579-1:2017 Presence or Absence fish products, Fully Salmonella Dried or Salted SLS 516: PART 5: 2013 in 25 g or ml Products, Fish and Present/Absent per Listeria monocytogenes ISO 11290-1:2017 Shrimp Sauce and 25g or25ml Paste Pasteurized Seafood Products, ISO 21528-2:2017 Minimum 10 CFU Colony-count technique per g or 1 per ml Canned Sea food, Enterobacteriaceae fish& seafood based ISO 21528-1:2017 Minimum <0.3 MPN short eats & curry MPN technique per g or per ml types Vibrio parahaemolyticus & ISO 21872-1:2017 Presence or Absence Vibrio cholerae SLS 516 Part 7 Section 1: 2013 in 25 g ISO 7937:2004 Minimum 10 CFU Clostridium perfringens SLS 516 Part 9: 2013 per g or 1 per ml ISO 4833-1:2013 Minimum 10 CFU Aerobic Plate Count Poultry Products SLS 516: PART 1: 2013 per g or 1 per ml Eggs and Egg ISO 4831:2006 Products Minimum <0.3 MPN SLS 516 Part 3 Section 1:2013 per g or per ml Marinated chicken raw, Raw Poultry Total Coliform MPN technique Products, Cooked ISO 4832:2006 Minimum 10 CFU Poultry Products, SLS 516 Part 3 Section 2:2013 per g or 1 per ml Fully Retorted Colony-count technique 1.6 Shelf-Stable Poultry ISO 7251:2005 Products, Dried Minimum <0.3 MPN Escherichia coli SLS 516 Part 12:2013 Poultry Products per g or per ml Shell Eggs, MPN technique Liquid and Frozen ISO 6888-1:1999 Eggs, Dried Eggs, Minimum 10 CFU SLS 516: Part 6 Section 1:2013 per g or 1 per ml Cooked Egg Colony-count technique Products, egg & Staphylococcus aureus ISO 6888-3:2003 poultry based short Minimum <0.3 MPN SLS 516 Part 6 Section 3 :2013 eats, salads, & curry per g or per ml types MPN technique ISO 6579-1:2017 Presence or Absence Salmonella SLS 516: PART 5: 2013 in 25 g or ml Present/Absent per Listeria monocytogenes ISO 11290-1:2017 25g or25ml Page 4 of 8 SI Product(s) / Material of test Specific tests Test method / Standard against Range of testing / No.
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