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.