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PAO Accredited Laboratories (as of Dec. 2012) - DTI

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98. GenOSI Central Laboratory<br />

Address : F. P. Felix Ave., Sto. Domingo, Cainta, Rizal 1900<br />

Telephone No. : (632) 655-7383<br />

Fax No. : (632) 655-3338<br />

E-mail : ellim@genosi.com.ph<br />

Authorized Representative : Ms. Elizabeth L. Lim<br />

Plant Manager<br />

Accreditation No. Field <strong>of</strong> Testing<br />

LA-2006-091B Microbiological Testing<br />

Validity: 27 October 2014<br />

Products/<br />

Cl<strong>as</strong>s <strong>of</strong> Test<br />

Specific tests or<br />

Me<strong>as</strong>urements<br />

160 <strong>of</strong> 391<br />

Standard Method/<br />

Reference Standard<br />

1.05 Microbiological tests on foods and beverages<br />

(.01, .04, .05) Aerobic plate count Petrifilm/ AOAC Official<br />

AA. Meat and Poultry Products Method 990.12<br />

3. Cold cuts, frozen and chilled<br />

(hotdogs, corned beef,<br />

Coliform count Petrifilm/ AOAC Official Method<br />

luncheon meat)<br />

4. Packaged cooked cure/salted<br />

998.08<br />

meat (ham, bacon)<br />

E. coli count<br />

Petrifilm/ AOAC Official<br />

8. Cured/smoked poultry meat<br />

10. Fresh/frozen raw chicken during<br />

processing<br />

AB. Cereal and Cereal/Legume-<br />

B<strong>as</strong>ed Products<br />

4. Soya flours, concentrates and<br />

isolates<br />

5. Flour, corn meal, corn grits,<br />

semolina<br />

AC. Fruits, Vegetables and Nuts<br />

21. Frozen vegetables and fruits<br />

(pH >4.5)<br />

8. Spices<br />

AD. Fish and Shellfish Products<br />

1. Fresh frozen fish and coldsmoked<br />

2. Pre-cooked breaded fish<br />

Method 998.08<br />

.21 AA. Meat and Poultry Products<br />

3. Cold cuts, frozen and chilled<br />

(hotdogs, corned beef,<br />

luncheon meat)<br />

4. Packaged cooked cure/salted<br />

meat (ham, bacon)<br />

8. Cured/smoked poultry meat<br />

9. Fresh/frozen raw chicken<br />

during processing<br />

AC. Fruits, Vegetables and Nuts<br />

1. Frozen vegetables and fruits<br />

(pH >4.5)<br />

8 .Spices<br />

E.coli 0157: H7 detection AOAC Official Method 2000.13<br />

.06 AA. Meat and Poultry Products S. aureus count Coagul<strong>as</strong>e positive; Petrifilm/<br />

3. Cold cuts, frozen and chilled<br />

(hotdogs, corned beef,<br />

luncheon meat)<br />

4. Packaged cooked cure/salted<br />

meat (ham, bacon)<br />

8. Cured/smoked poultry meat<br />

10. Fresh/frozen raw chicken during<br />

processing<br />

AD. Fish and Shellfish Products<br />

1. Fresh frozen fish and coldsmoked<br />

2. Pre-cooked breaded fish<br />

AOAC Official Method 2003.11

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