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

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43. Department <strong>of</strong> Science and Technology Region VI<br />

Regional Standards and Testing Laboratory<br />

Address : DOST Regional Office No. VI, Magsaysay Village,<br />

La Paz, Iloilo City<br />

Telephone No. : (033) 320-0093<br />

Fax No. : (033) 320-0908<br />

E-mail : dost6_lab@yahoo.com<br />

Authorized Representative : Ms. Evelyn T. Taberna<br />

RCTC Supervisor/ Quality Manager<br />

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

LA-2007-111B Microbiological Testing<br />

Validity: 17 July 2015<br />

Products /<br />

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

Page 71 <strong>of</strong> 391<br />

Specific tests or<br />

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

Standard Method /<br />

Reference Standard<br />

1.05 Microbiological tests on foods and beverages<br />

(.01, .03, .04, .05) Aerobic Plate Count Pour Plate Method/<br />

AA. Meat and Poultry Products<br />

1. Dried animal products (blood,<br />

USFDA BAM On-line 2001<br />

pl<strong>as</strong>ma, gelatin)<br />

Ye<strong>as</strong>t and mold count Pour Plate Method/<br />

2. Meat p<strong>as</strong>te and pate, heat treated<br />

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

BAM On-line 2001<br />

(hotdogs, corned beef, luncheon<br />

Coliform count Multiple Tube Fermentation<br />

meat)<br />

Technique/<br />

4. Packaged cooked cure/salted meat<br />

(ham, bacon)<br />

USFDA BAM On-line 2001<br />

5. Fermented, comminuted meat, not<br />

E. coli count Multiple Tube Fermentation<br />

cooked (dry and semi-dry<br />

Technique/<br />

fermented sausages)<br />

6. Cooked poultry meat, frozen, to be<br />

reheated before eating (e.g.<br />

prepared frozen meals)<br />

7. Cooked poultry meat, frozen, readyto-eat<br />

(e.g. turkey rolls)<br />

8. Cured/smoked poultry meat<br />

9. Dehydrated poultry products<br />

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

processing<br />

11. Meat products in hermetically<br />

sealed containers (thermally<br />

processed)<br />

12. P<strong>as</strong>teurized egg products (liquid,<br />

frozen or dried)<br />

AD. Fish and Shellfish Products<br />

1. Fresh frozen fish and cold-smoked<br />

2. Pre-cooked breaded fish<br />

3. Frozen raw crustaceans<br />

4. Frozen cooked crustaceans<br />

5. Cooked, chilled and frozen<br />

crabmeat<br />

6. Fresh and frozen bivalve mollusks<br />

7. Fish and shellfish products in<br />

hermetically sealed containers<br />

(thermally processed)<br />

USFDA BAM On-line 2001<br />

AF. Milk and Dairy Products<br />

1. All cheese made from p<strong>as</strong>teurized<br />

milk<br />

- cottage cheese<br />

- s<strong>of</strong>t and semi-s<strong>of</strong>t cheese<br />

(moisture 39%, pH>5)<br />

2. All raw milk cheese<br />

- raw milk unripened cheese with<br />

moisture > 50%, pH . 5.0<br />

3. Processed cheese spread

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