09.03.2013 Views

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

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

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

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

49. Department <strong>of</strong> Science and Technology, Region 8<br />

Regional Standards and Testing Laboratory<br />

Address : Government Center, Candahug, Palo, Leyte<br />

Telephone No. : (053) 323-7066<br />

Fax No. : (053) 323-7066<br />

E-mail : Moradam516@yahoo.com<br />

Authorized Representative : Ms. Marilyn O. Radam<br />

Quality Manager/ Senior SRS<br />

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

LA-2009-143A Microbiological Testing<br />

Validity: 25June 2014<br />

Products /<br />

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

Page 79 <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, .04, .05) Aerobic Plate Count BAM online 2005<br />

AA. Meat and Poultry Products Coliform count BAM online 2005<br />

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

E. coli count BAM online 2001<br />

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

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

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

(Hotdogs, corned beef, luncheon<br />

meat)<br />

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

(ham, bacon)<br />

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

cooked (dry and semi-dry fermented<br />

sausages)<br />

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

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

prepared frozen meals)<br />

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

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

20. Cured/smoked poultry meat<br />

21. Dehydrated poultry products<br />

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

processing<br />

23. Meat products in hermetically<br />

sealed containers (thermally<br />

processed)<br />

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

frozen or dried)<br />

AB. Cereal and Cereal/Legume-B<strong>as</strong>ed<br />

Products<br />

1. Cereals/cereal grains<br />

2. Cultured seeds and grains (bean<br />

sprouts, alfalfa, etc.)<br />

3. Breakf<strong>as</strong>t cereals and snack foods<br />

4. Soya flours, concentrates and<br />

isolates<br />

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

semolina<br />

6. Frozen bakery products (ready-toeat)<br />

with low acid or high aw fillings<br />

or toppings<br />

7. Frozen bakery products (to be<br />

cooked) with low-acid or high aw<br />

fillings or toppings (e.g. meat pies,<br />

pizz<strong>as</strong>)<br />

8. Frozen entrees containing rice or<br />

corn flour <strong>as</strong> main ingredient<br />

9. Frozen and refrigerated doughs<br />

10. Baked goods (microbiologically<br />

sensitive types e.g. containing<br />

eggs or dairy products)

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!