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Page 1 of 236
FDA List of Accredited Laboratories
Republic of the Philippines
Department of Health
Food and Drug Administration
Page 2 of 236
FDA List of Accredited Laboratories
(as of July 2015)
I. PRIVATE LABORATORIES
1. Chempro Analytical Services Laboratories, Inc.
Address : 2nd Floor MS Building 146 Shaw
Boulevard
Extension Corner San Roque St.
Barangay Kapitolyo, Pasig City 1602
Telephone No. : 634-8600 or 635-6773
Fax No. : 635-6773
E-mail : chempro [email protected]
Contact Person : Crizelle B. Martinez
Quality Assurance Officer
Ivorie Gayle I. Sta Ana
Marketing Head Field of Testing : Microbiological Testing
Validity: 14 December 2014
Microbiological Testing
Products Specific Tests Method/ Reference
I. I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and cream
powder
Aerobic Plate Count
CMMEF, 4th Edition, 2001
01.2 Sweetened Condensed
Milk
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Molds and Yeast count CMMEF, 4th Edition, 2001
01.5 Pasteurized milk Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Page 3 of 236
Aerobic Plate Count CMMEF, 4th Edition, 2001
01.5 Pasteurized cream Coliform Count
3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Aerobic Plate Count CMMEF, 4th Edition, 2001
01.6 Yogurt and other
fermented milk Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
01.8 Processed Cheese Spread Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Molds and Yeast count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
02.2 Butter made from
unpasteurized milk or milk
products
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
02.3 Margarine Aerobic Plate Count CMMEF, 4th Edition, 2001
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
03.3 Flavored Ice Aerobic Plate Count CMMEF, 4th Edition, 2001
Page 4 of 236
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Molds and Yeast count
CMMEF, 4th Edition, 2001
04.0 Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count CMMEF, 4th Edition, 2001
04.2 Chocolate Products
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count CMMEF, 4th Edition, 2001
04.3 Chocolate
Confectionaries
(chocolate bars, blocks,
bonbons)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count CMMEF, 4th Edition, 2001
04.4 Sugar Confectionaries
(Hard and soft candies,
toffees, caramel,
fondants, creams, nougats
and pastes)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count CMMEF, 4th Edition, 2001
05.0 Fruits and Vegetables, Nuts and Seeds
05.2 Fermented Vegetables,
Ready to Eat (e.g. Kimchi) Mold count CMMEF, 4th Edition, 2001
05.7 Sun Dried Fruits Mold count CMMEF, 4th Edition, 2001
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Molds and Yeast count CMMEF, 4th Edition, 2001
07.0 Cereals and Cereal Products
Aerobic Plate Count CMMEF, 4th Edition, 2001
Page 5 of 236
07.1 Breakfast cereals Coliform Count
3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count CMMEF, 4th Edition, 2001
07.2 Cereals/Cereal
Grains
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count CMMEF, 4th Edition, 2001
07.3 Cultured seeds
and grains (e,g,
bean sprouts,
alfalfa)
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
07.4 Soya Flours, Concentrates
and iso0lates Mold count CMMEF, 4th Edition, 2001
07.5 Flour, Corn meal,
Corn grits, Semolina
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count CMMEF, 4th Edition, 2001
07.7 Soy Protein
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold and Yeast count CMMEF, 4th Edition, 2001
07.9 Pasta Products and
Noodles Uncooked (wet
and dry
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold and Yeast count CMMEF, 4th Edition, 2001
07.10 Starch Aerobic Plate Count Pour Plate Method, BAM Online
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold and Yeast count CMMEF, 4th Edition, 2001
08.0 Bakery Products
08.3 Frozen and Refrigerated Aerobic Plate Count CMMEF, 4th Edition, 2001
Page 6 of 236
Doughs (Chemically
leavened) Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count CMMEF, 4th Edition, 2001
08.4 Frozen and Refrigerated
Doughs
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count CMMEF, 4th Edition, 2001
08.5 Baked Goods
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count CMMEF, 4th Edition, 2001
09.0 Ready to Eat Savouries
09.1 Snack Foods Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count CMMEF, 4th Edition, 2001
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish and
Cold-Smoked Aerobic Plate Count CMMEF, 4th Edition, 2001
11.2 Pre-Cooked Breaded Fish Aerobic Plate Count CMMEF, 4th Edition, 2001
11.3 Frozen Raw Crustaceans Aerobic Plate Count CMMEF, 4th Edition, 2001
11.4 Frozen Cooked
Crustaceans Aerobic Plate Count CMMEF, 4th Edition, 2001
11.5 Cooked, Chilled and
Frozen Crabmeat Aerobic Plate Count CMMEF, 4th Edition, 2001
11.6 Fresh and Frozen Bivalve
Molluscs Aerobic Plate Count CMMEF, 4th Edition, 2001
Page 7 of 236
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold and
Yeast count CMMEF, 4th Edition, 2001
12.2 Spices
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count CMMEF, 4th Edition, 2001
12.3 Spices (ready to eat)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold count
CMMEF, 4th Edition, 2001
12.4 Salad Dressing (e.g.
Mayonnaise, Thousand
Island, Ranch, French)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count
Yeast count CMMEF, 4th Edition, 2001
13.0 Beverages
13.1 Non-alcoholic beverages
(e.g. Ready to drink
softdrinks, iced tea,
energy drinks)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Mold and
Yeast count CMMEF, 4th Edition, 2001
13.2 Frozen Juice Concentrate
Aerobic Plate Count CMMEF, 4th Edition, 2001
Mold count
Yeast count CMMEF, 4th Edition, 2001
13.3 Powdered Beverages
(e.g. Iced tea, powdered
juice/mixes)
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
14.0 Food for Infants and Young Children
Page 8 of 236
14.1 Powdered Infant Formula
with or without added
Lactic acid producing
cultures (intended for 0 to
6 months)
Aerobic Plate Count CMMEF, 4th Edition, 2001
14.2 Follow-up Formula/ Milk
Supplement (Intended for
infants 6 months on and
for young children 12-36
months of age)
Aerobic Plate Count CMMEF, 4th Edition, 2001
14.5 Dried and Instant products
requiring reconstitution Aerobic Plate Count CMMEF, 4th Edition, 2001
14.6 Dried products requiring
reconstitution and boiling
before consumption
Aerobic Plate Count CMMEF, 4th Edition, 2001
Coliform Count 3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
14.7 Cereal based foods for
infants
Aerobic Plate Count CMMEF, 4th Edition, 2001
Page 9 of 236
2. F.A.S.T LABORATORIES The First Analytical
Services And Technical Cooperative
Address : 62 20th Avenue Cubao
Quezon City, 112
Telephone No. : (02)913-0241, (02)709-2644
Fax No. : (02)913-8848
E-mail : [email protected]
Contact Person : Patricia B. Parales
Laboratory Manager
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 6 December 2014
Chemical Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder
01.3 Condensed milk
01.4 Liquid Milk (UHT/sterilized)
01.5 Pasteurized milk
Moisture
Gravimetric/AOAC 927.05 (dried
milk)
Gravimetic/AOAC 990.20 (liquid
milk)
Ash
Ignition-Gravimetry/ AOAC
930.30 (dried milk)
Ignition-Gravimetry/ AOAC
945.46 (dried milk)
Protein
Kjeldahl/AOAC 930.29
(dried Milk)
Kjeldahl/ASN 3201
(liquid Milk)
02.0 Fats and oils, and fat emulsion
02.1 Fats and oils essentially free
from water (vegetable oils and
fats, lard, tallow, fish oil and
other animal fats)
Fatty Acid Profile
Gas Chromatography AOAC
969.33 or 963.22
07.0 Cereals and cereal products
07.1 Breakfast cereals
Moisture Gravimetric/AOAC 925.09
Page 10 of 236
07.2 Cereal/cereal grains
07.5 Flour, corn meal, corn grits
07.9 Pasta products and
noodles
07.10 Starch
07.11 Cereal and starch based
dessert
Ash
Ignition-Gravimetry/
AOAC 923.03
Fat
Acid Hydrolysis Mojonnier
Extraction/ AOAC 922.06
Protein Kjeldahl/ASN 3100
08.0 Bakery products
08.1 Frozen bakery products
(ready to eat and to be
cooked)
08.3 Breads and rolls
08.4 Crackers, excluding sweet
crackers
08.5 Cakes, cookies and pies
08.6 Other ordinary bakery
products (e.g., bagels,
pita, English muffins)
Moisture
Gravimetric/AOAC 925.09
Ash
Ignition-Gravimetry/
AOAC 923.03
Fat
Acid Hydrolysis Mojonnier
Extraction/ AOAC 922.06
Protein Kjeldahl/ASN 3100
09.0 Ready-to-eat savouries
09.1 Snacks foods - potato,
cereal, flour or starch
based
Moisture
Gravimetric/AOAC 925.09
Ash
Ignition-Gravimetry/
AOAC 923.03
Fat
Acid Hydrolysis Mojonnier
Protein Extraction/ AOAC 922.06
Kjeldahl/ASN 3100
11.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
11.1 Processed fish and
fish products,
including molluscs,
crustaceans, and
echinoderms
11.2 Semi-preserved fish
and fish products,
including molluscs,
crustaceans, and
echinoderms
11.3 Fully preserved, including
canned or fermented fish
and fish products;
Moisture
Gravimetric/AOAC 952.08
Ash
Ignition-Gravimetry/
AOAC 938.08
Fat
Acid Hydrolysis Mojonnier
Extraction/ AOAC 948.15
Protein
Kjeldahl/ASN 3406
Histamine
AOAC No. 977.13
Page 11 of 236
13.0 Beverages
13.2 Fruit juices, drinks and
concentrates
Titratable Acidity Titrimetry/ AOAC 942.15
Microbiological Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and Dairy products
01.2 Milk powder and cream
powder
Aerobic Plate Count
Pour Plate Method, BAM Online
01.2 Sweetened Condensed
Milk
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
01.5 Pasteurized milk
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
01.5 Pasteurized cream
Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
BAM Online
01.6 Yogurt and other
fermented milk
Coliform Count
BAM Online
01.7 Cheese and Cheese
Products; e.g. Cottage
Cheese; Soft and semi-soft
cheese
Coliform Count
BAM Online
Page 12 of 236
01.8 Processed Cheese Spread Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
BAM Online
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
BAM Online
02.2 Butter made from
unpasteurized milk or milk
products
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
02.3 Margarine Aerobic Plate Count Pour Plate Method, BAM Online
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
BAM Online
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
BAM Online
03.3 Flavored Ice Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
BAM Online
04.0 Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
Page 13 of 236
04.2 Chocolate Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
04.3 Chocolate
Confectionaries
(chocolate bars, blocks,
bonbons)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
04.4 Sugar Confectionaries
(Hard and soft candies,
toffees, caramel,
fondants, creams, nougats
and pastes)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
05.0 Fruits and Vegetables, Nuts and Seeds
05.1 Fermented Vegetables,
Ready to Eat (e.g. Kimchi)
Coliform Count
BAM Online
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
07.2 Cereals/Cereal
Grains
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
07.3 Cultured seeds
and grains (e,g,
bean sprouts,
alfalfa)
Coliform Count
BAM Online
Page 14 of 236
07.5 Flour, Corn meal,
Corn grits, Semolina
Coliform Count
BAM Online
07.7 Soy Protein
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
07.9 Pasta Products and
Noodles Uncooked (wet
and dry
Aerobic Plate Count Pour Plate Method, BAM Online
07.10 Starch Aerobic Plate Count
Pour Plate Method, BAM Online
08.0 Bakery Products
08.3 Frozen and Refrigerated
Doughs (Chemically
leavened)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
08.4 Frozen and Refrigerated
Doughs
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
BAM Online
08.5 Baked Goods
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
BAM Online
08.6 Coated or Filled, Dried
Shelf-Stable Biscuits Coliform Count
BAM Online
09.0 Ready to Eat Savouries
09.1 Snack Foods Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish and
Cold-Smoked Aerobic Plate Count Pour Plate Method, BAM Online
Page 15 of 236
11.2 Pre-Cooked Breaded Fish Aerobic Plate Count Pour Plate Method, BAM Online
11.3 Frozen Raw Crustaceans Aerobic Plate Count Pour Plate Method, BAM Online
11.4 Frozen Cooked
Crustaceans Aerobic Plate Count Pour Plate Method, BAM Online
11.5 Cooked, Chilled and
Frozen Crabmeat Aerobic Plate Count Pour Plate Method, BAM Online
11.6 Fresh and Frozen Bivalve
Molluscs Aerobic Plate Count
Pour Plate Method, BAM Online
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count
Pour Plate, BAM Online
Coliform Count
BAM Online
12.2 Spices
Aerobic Plate Count
Pour Plate Method, BAM Online
12.3 Spices (ready to eat)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
12.4 Salad Dressing (e.g.
Mayonnaise, Thousand
Island, Ranch, French)
Aerobic Plate Count
Pour Plate Method, BAM Online
13.0 Beverages
13.1 Non-alcoholic beverages
(e.g. Ready to drink
softdrinks, iced tea,
energy drinks)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
BAM Online
13.2 Frozen Juice Concentrate
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 16 of 236
13.3 Powdered Beverages
(e.g. Iced tea, powdered
juice/mixes)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
14.0 Food for Infants and Young Children
14.1 Powdered Infant Formula
with or without added
Lactic acid producing
cultures (intended for 0 to
6 months)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
BAM Online
14.2 Follow-up Formula/ Milk
Supplement (Intended for
infants 6 months on and
for young children 12-36
months of age)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
BAM Online
14.5 Dried and Instant products
requiring reconstitution
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count BAM Online
14.6 Dried products requiring
reconstitution and boiling
before consumption Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
BAM Online
14.7 Cereal based foods for
infants
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count BAM Online
Page 17 of 236
3. Intertek Testing Services Philippines Inc.
Address
:
2307 Chino Roces Avenue Extension Makati
City
Telephone No. : 632 8195841 loc. 619
Fax No. : 632 819 5848/632 817 2994
E-mail : [email protected]
Contact Person : Chester Lou A. Allones
QMS/Compliance Officer
Field of Testing : Chemical and Microbiological Testing
Validity : 23 December 2018
Chemical Testing
Products
Specific Test
Method/Reference Standard
I. Foods 1.0 Milk and Dairy Products
01.1 Milk powder and
cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
Cream(UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Milk and
buttermilk
01.9 Cheese and
cheese products
(Cottage cheese, soft
and semi-soft cheese)
01.10 Processed
cheese spread
01.11 All raw milk
cheese
Moisture
Fat
Protein
Ash
Minerals ( Ca, Fe, Na)
Oven-drying/Gravimetric
Method, AOAC 927.05, 18th ed.
2005
Roese Gottlieb Method, AOAC
905.02, 18th ed. 2005
Kjeldahl Method, AOAC 991.22,
18th ed. 2005
Gravimetric Method, AOAC
930.30, 18th ed. 2005
Atomic Absorption
Spectroscopy, AOAC 991.25,
18th ed. 2005
02.0 Fats and oils, and fat emulsions
02.1 Fats and oils essentially
Free fatty acid
Titrimetric Method AOCS Ca 50-
Page 18 of 236
free from water(vegetable
oils and fats, lard, tallow,
fish oil and other animal
fats)
Peroxide Value
Moisture
Saponification Value
40, 5th ed. 2003
Titrimetric Method, AOCS Cd 8-
53, 5th ed. 2004
Vacuum Oven-Drying Method,
AOCS Ca 2d-25, 5th ed. 2003
Titrimetric Method, AOCS Cd 3-
25, 5th ed. 2003
02.2 Fat emulsions mainly of
type water-in-oil(butter,
margarine)
Moisture Oven-drying/Gravimetric
Method, AOAC 927.05, 18th ed.
2005
04.0 Confectioneries
04.1 Cocoa powder
04.2 Chocolate
products;chocolate
confectioneries
04.3 Sugar confectioneries
(hard and soft candy,
nougats, etc.)
04.4 Chewing gum
04.5 Decorations and
toppings (non-fruit), and
sweet sauces
Moisture
Sugar
Oven-drying/Gravimetric
Method, AOAC 952.45, 18th ed.
2005
Munson-Walker Method, AOAC
906.03, 18th ed. 2005
05.0 Fruits and vegetables, seaweeds, nuts and seeds
05.1 Frozen vegetables and
fruits
05.2 Fermented fruits and
vegetables
05.3 Fruits and vegetable
products in hermetically
sealed container
05.4 Dried fruits and
vegetables, seaweeds, nuts
and seeds
05.5 Coconut (desiccated)
05.6 Nut and seed puree and
spreads (e.g., peanut butter)
05.7 Sun dried fruit
05.8 Jams, jellies, marmalades
and fruit fillings for pastries
05.9 Fruit preparations (pulp,
puree, fruit toppings and
coconut milk)
Benzoate
Sorbic Acid/Sorbate
Moisture
Fat
Protein
Ash
Sugar
HPLC/in-house procedure
HPLC/in-house procedure
For Fruits-Oven-
drying/Gravimetric Method,
AOAC 950.151, 18th ed. 2005
For Vegetables-Oven
drying/Gravimetric Method,
AOAC 911.02, 18th ed. 2005
Acid Hydrolysis Method, AOAC
920.85, 18th ed. 2005
Kjeldahl Method, AOAC
920.152, 18th ed. 2005
For Fruits-Gravimetric Method,
AOAC 940.26, 18th ed. 2005
For Vegetables- Gravimetric
Method, AOAC 925.51, 18th ed.
2005
For Fruits-Munson Walker
Method, AOAC 906.03, 18th ed.
2005
Page 19 of 236
06.0 Egg and egg products
06.1 Egg products
06.1.1 Liquid egg
products
06.1.2 Frozen egg
products
06.1.3 Dried and/or
heat
coagulated
egg products
06.3 Egg-based desserts
(e.g. custard)
Moisture
Fat
Protein
Ash
Calories
Oven-drying/Gravimetric
Method, AOAC 925.30, 18th ed.
2005
Acid Hydrolysis Method, AOAC
925.32, 18th ed. 2005
Kjeldahl Method, AOAC 925.31,
18th ed. 2005
Gravimetric Method, AOAC
925.30, 18th ed. 2005
By Composition in the Philippine
Composition Tables (FNRI), 1997
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.3 Cultured seeds and
grains
07.4 Soya flours
concentrates and isolates
07.5 Flour, corn meal, corn
grits, semolina
07.6 Frozen entrees
containing rice or corn
flour
07.7 Soy protein
07.8 Tofu
07.9 Pasta products and
noodles (e.g rice paper,
rice vermicelli, soybean
pastas and noodles)
07.10 Starch
07.11 Cereal and starch
based desserts (e.g., rice
pudding, tapioca
pudding)
07.12 Batters (e.g., for
breading or batters for fish
or poultry)
Moisture
Fat
Protein
Ash
Sugar
Starch
Oven-drying/Gravimetric
Method, AOAC 925.10, 18th ed.
2005
Acid Hydrolysis Method, AOAC
925.85, 18th ed. 2005
Kjeldahl Method, AOAC 925.87,
18th ed. 2005
Gravimetric Method, AOAC
923.03, 18th ed. 2005
Munson-Walker Method, AOAC
975.14, 18th ed. 2005
Lane-Eynon,AOAC 968.28, 18th
ed. 2005
11. 0 Fish and fish products, including mollusks, crustaceans, and echinoderms
11.1. Processed fish and fish
products, including mollusks,
crustaceans, and echinoderms
- Frozen fish and cooked,
fish fillets, and fish
products
- Cooked and/or fried
Moisture
Fat
Oven-drying/ Gravimetric
Method, AOAC 952.08, 18th ed.
2005
Soxhlet Method, AOAC 948.15,
18th ed. 2005
Page 20 of 236
- Smoked, dried,
fermented, and/or salted
- Pickled and/or in brine
- Semi-preserved fish and
fish products (e.g, fish
paste)
- Fully preserved, including
canned or fermented fish
and fish products
- Smoked, dried, canned or
fermented, and/or salted
Protein
Ash
Kjeldahl Method, AOAC 940.25,
18th ed. 2005
Gravimetric Method, AOAC
938.08, 18th ed. 2005
12. Spices, herbs, soups, sauces, salads, vinegars, seasonings and condiments
12.1. Dry mixes for soup and sauces 12.2. Yeast 12.3. Spices 12.4. Salad dressing (mayonnaise,
thousand island, sandwich
spread etc.) 12.5. Ketchup, cheese sauce,
cream sauce, brown gravy 12.6. Fish sauce 12.7. Soybean sauce 12.8. Salts
Moisture
Fat
Protein
Ash
Oven-drying/Gravimetric
Method, AOAC 950.151 18th ed.
2005
Gravimetric Method, AOAC
950.54, 18th ed. 2005
Kjeldahl Method, AOAC
920.165, 18th ed. 2005
Gravimetric Method, AOAC
941.12, 18th ed. 2005
13. Beverages, excluding dairy products
13.1. Non-alcoholic
(Canned/Bottled Fruit and
vegetable juices/nectars,
Energy drinks and particulated
drinks, Carbonated and Non-
carbonated water-based
flavored drinks and
concentrates(liquid or solid) for
water-based flavored drinks)
13.2. Frozen juice concentrate
13.3. Powdered beverages
Moisture
Fat
Protein
Ash
Oven-drying/ Gravimetric
Method, AOAC 935.29 18th ed.
2005
Acid Hydrolysis Method, AOAC
920.85, 18th ed. 2005
Kjeldahl Method, AOAC 950.09,
18th ed. 2005
Gravimetric Method,
AOAC 940.12, 18th ed. 2005
13.4. Coffee, coffee substitutes,
tea, herbal infusions, and other
hot cereal and grain
beverages
Moisture
Fat
Protein
Ash
Oven-drying/Gravimetric
Method, AOAC 950.151, 18th
ed. 2005
Acid Hydrolysis Method, AOAC
920.85, 18th ed. 2005
Kjeldahl Method, AOAC
920.152, 18th ed. 2005
Gravimetric Method,
Page 21 of 236
Benzoate
Sorbic Acid/Sorbate
Sugar
AOAC 940.26, 18th ed. 2005
HPLC/ In-house procedure
HPLC/ In-house procedure
Munson-Walker Method, AOAC
906.03, 18th ed. 2005
13.5. Alcoholic beverages(Beer
and malt beverages, cider
and perry, grape wines and
wines, mead, distilled spirits
containing more than 15%
alcohol and aromatized
alcoholic beverages)
Moisture
Fat
Protein
Ash
Oven-drying/Gravimetric
Method, AOAC 935.29 18th ed.
2005
Acid Hydrolysis Method, AOAC
920.85, 18th ed. 2005
Kjeldahl Method, AOAC 950.09,
18th ed. 2005
Gravimetric Method
AOAC 920.54, 18th ed. 2005
14. Foodstuffs intended for particular nutritional uses
14.1. Infant formulae, follow-on
formulae, and formulae for
special medical purposes for
infants
14.2. Complementary foods for
infants
and young children
14.3. Dietetic foods intended for
special medical purposes
(excluding products of food
category 14.1)
14.4. Dietetic formulae for slimming
purposes and weight reduction
14.5. Dietetic foods (e.g
supplementary foods for
dietary use) excluding
products of food categories
14.1-14.4 and 14.6
14.6. Food supplements
Moisture
Fat
Protein
Ash
B Vitamins
Vitamin A
Vitamin C
Vitamin E
Oven-drying/ Gravimetric
method, AOAC 911.02, 18th ed.
2005
Gravimetric Method, AOAC
930.09, 18th ed. 2005
Kjeldahl Method, AOAC 978.04,
18th ed. 2005
Gravimetric Method, AOAC
925.51, 18th ed. 2005
HPLC SOP-CHRM-017/ In-house
procedure
HPLC SOP-CHRM-024/ In-house
procedure
HPLC SOP-CHRM-016/ In-house
procedure
HPLC SOP-CHRM-015/ In-house
procedure
Bottled Water
Minerals – CA, Mg, Fe,
AAS/ SMEWW 22nd Ed., 2012
Page 22 of 236
Mn, Na, K, Zn
Nitrite as Nitrogen
pH
Residual Chlorine
Sulfate Content
Total Dissolved Solids
Total Suspended
Solids
Total Hardness
Total Solids
Turbidity
Heavy Metals – Pb,
Cd, Cu, Sb, Al, Ba, Cr,
Ni, Ag, Sn
Heavy Metals – Se, As
Chromium Hexavalent
Odor
Taste
UV-Vis Spectrophotometry/
SMEWW 22nd Ed., 2012
Glass electrode method/
SMEWW 22nd Ed. 2012
Iodometric method/ SMEWW
22nd Ed., 2012
Precipitation/ Gravimetric/
SMEWW 22nd Ed., 2012
Gravimetric method/ SMEWW
22nd Ed., 2012
EDTA Titration/ SMEWW 22nd Ed.,
2012
Gravimetric/Drying/ SMEWW
22nd Ed., 2012
UV-Vis Spectrophotometry/
SMEWW 22nd ed., 2012
AAS-Flame
Spectrotophotometry/ SMEWW
22nd Ed., 2012
AAS-MHS/ SMEWW 22nd Ed.,
2012
DiphenylCarbazide/ SMEWW
22nd Ed., 2012
Sensory Evaluation/ SMEWW
22nd Ed., 2012
Sensory Evaluation/ SMEWW
22nd Ed., 2012
Toys
1.0 Toy materials of coatings of
paints, varnishes, lacquers,
printing inks, poltmers and similar
coatings
Metals and Alloys:
Toxicity test / Heavy
metals
CPSC-CH-E1001-08
USEPA 3540C, 3052, 3050
IEC 62321, ISO 3613
Page 23 of 236
2.0 Toy materials of polymeric and
similar materials including
laminates whether textile-
reinforced or not but excluding
textiles
3.0 Toy materials of paper and
paperboard
4.0 Toy materials of natural and
synthetic textiles
5.0 Toy materials of
glass/ceramic/metallic materials
6.0 Toy materials whether mass-
coloredor not
7.0 Toy materials of materials
intended to leave a trace
8.0 Toy materials of pliable materials
including modelling clay and gels
9.0 Toy materials of paints, including
finger paints, varnishes, lacquers,
glazing powders and similar
materials in solid ore liquid forms
Paint and related
surface coatings:
Heavy metals – PB,
Cd, Cr+6, Hg
Ink, dyes and
pigments:
Toxicity test / Heavy
metals
Plastics:
Heavy metals – Pb,
Cd, Cr+6 , Hg
Small Parts
Sharp Point/Edges
Requirement for
Children Toy
Safety
Flammability Test
General Requirements
Construction
requirements
Cleanliness for Stuffing
Materials
Physical and
Mechanical :
Toys Chests (except
labelling and/or
instructional literature
requirements)
Stuffing Materials
Sound Producing Toys
AAS/ASTM 4.3.5.1(2) F963-11, EN
71, CONEG, 16CFR Part 1303
(CPSC-CH-E1003-09.1), EN 1122
AAS/ASTM 4.3.5.1(2) F963-11, EN
71, CONEG, 16CFR Part 1303
(CPSC-CH-E1003-09.1), EN 1122
ASTM E 1645/E1613
AAS/USEPA 3052, 3050B,
IEC 62321, ISO 3613/
CPSC-CH-E1002-08
16 CFR 1500
16 CFR 1501
PNS 174; EN71 Part 1; Canadian
Hazardous Act; CRC c. 931;ISO
8124; 16 CFR 1501
Flaming by butane gas/PNS
1408-2; 16 CFR 1610; EN71 Part
2; 16 CFR 1500.44; BS 4569
AS 1647.1-1190;
AS 1647.2; NZS 5820
Pennsylvania Regulation
Chapter
44; AOAC
ASTM F963-11
ASTM F963-07e1 Section4.27
ASTM F963-11 Section 4.3.7
ASTM F963-11 Section 4.5
ASTM F963-11 Section 4.6
Page 24 of 236
Small Objects
(except labeling
and/or instructional
literature
requirements)
Accessible Edges
(except labeling
and/or instructional
literature
requirements)
Projections
Accessible Points
(except labeling
and/or instructional
literature
Wires or Rods
Nails and Fasteners
Packaging Film
Cords, Straps and
Elastics
Simulated Protective
Devices
(except labeling
and/or instructional
literature
requirements)
Toy Pacifiers
Projectile Toys
Teethers and Teething
Toys
Rattles with Nearly
Spherical,
Hemispherical or
Circular Flared Ends
Squeeze Toys
Battery-Operated
Toys (except labeling
and/or instructional
literature
requirements)
Toys intended to be
attached to a Crib or
Playpen (except
labeling and/or
instructional literature
requirements)
ASTM F963-11 Section 4.7
ASTM F963-11 Section 4.8
ASTM F963-11 Section 4.9
ASTM F963-11 Section 4.10
ASTM F963-11 Section 4.11
ASTM F963-11 Section 4.12
ASTM F963-11 Section 4.14
ASTM F963-11 Section 4.19
ASTM F963-11 Section 4.20.2
ASTM F963-11 Section 4.21
ASTM F963-11 Section 4.22
ASTM F963-11 Section 4.23.1
ASTM F963-11 Section 4.24
ASTM F963-11 Section 4.25
(Except Clause 4.25.10)
ASTM F963-11 Section 4.26
ASTM F963-11 Section 4.27
ASTM F963-11 Section 4.30
Page 25 of 236
Stuffed and Beanbag-
type Toys
Toy Gun Marking
Certain Toys with
Spherical Ends
Pompoms
Hemispherical-
Shaped Objects
Yo-yo Elastic Teether
Toys
Magnets (except
labeling and/or
instructional literature
requirements
ASTM F963-11 Section 4.32
ASTM F963-11 Section 4.35
ASTM F963-11 Section 4.36
ASTM F963-11 Section 4.37
ASTM F963-11 Section 4.38
Microbiological Testing
Products
Specific Tests
Method/ Reference
I. Foods
01. Milk and Dairy products
01.3 Milk powder and cream
powder
Aerobic Plate Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
01.2 Sweetened Condensed
Milk
Aerobic Plate Count
Coliform Count
Yeast and Mold Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
01.3 Pasteurized Milk
Aerobic Plate Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Page 26 of 236
Coliform Count
Listeria
monocytogenes
Salmonella
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
01.4 Pasteurized cream
Aerobic Plate Count
Coliform Count
Listeria
monocytogenes
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
01.5 Yogurt and other fermented
milk
Coliform Count
Salmonella
Staphylococcus
aurues
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
01.6Cheese and Cheese
Products; e.g. Cottage
Cheese; Soft and semi-soft
cheese
Coliform Count
E.coli
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
MPN Method, BAM Online 2001
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
01.7 Processed Cheese Spread
Aerobic Plate Count
Coliform Count
Staphylococcus
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, BAM Online
Page 27 of 236
aurues 2001
01.8 All Raw Milk Cheese; Raw
Milk Un-ripened cheese with
moisture>50%, pH>5.0
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
02 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized
Aerobic Plate Count
Yeast and Mold Count
Coliform Count
Staphylococcus
aureus
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, BAM Online
2001
02.2 Butter made from
unpasteurized milk or milk
products
Aerobic Plate Count
Coliform Count
E.coli
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02; MPN Method, BAM
Online 2001
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
Page 28 of 236
02.3 Margarine
Aerobic Plate Count
Fecal Coliform
Yeast and Mold Count
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
03. Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet (plain
and flavored)
Aerobic Plate Count
Coliform Count
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
Page 29 of 236
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count
Coliform Count
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, BAM Online
2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
03.3 Flavored Ice
Aerobic Plate Count
Coliform Count
Yeast and Mold Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
04. Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Molds Count
Coliform Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
Page 30 of 236
04.2 Chocolate Products
Aerobic Plate Count
Molds Count
Coliform Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
04.3 Chocolate Confectionaries
(chocolate bars, blocks,
bonbons)
Aerobic Plate Count
Molds Count
Coliform Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
04.4 Sugar Confectionaries
(Hard and soft candies,
toffees, caramel, fondants,
creams, nougats and
pastes)
Aerobic Plate Count
Molds Count
Coliform Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
05. Fruits and Vegetables, Nuts and Seeds
05.1 Fermented Vegetables,
Ready to Eat (e.g. Kimchi)
Coliform Count
E.coli
Yeast and Mold Count
Salmonella
Staphylococcus
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
Page 31 of 236
aurues Conventional, BAM Online
2001
05.2 Dried Vegetables
E.coli
MPN Method, BAM Online 2001
05.2 Peanut Butter and other
Nut Butters
Salmonella
Conventional, CMMEF 4th Ed.
2001
05.4 Sun Dried Fruits
Molds Count
E.coli
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
06. Egg and Egg Products
06.1 Pasteurized Egg Products
Aerobic Plate Count
Coliform Count
Yeast and Molds
Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
07. Cereals and Cereal Products
07.1Breakfast cereals
Aerobic Plate Count
Coliform Count
Yeast Count Molds
Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Page 32 of 236
07.2 Cereals/Cereal Grains
Aerobic Plate Count
Coliform Count
E.coli
Yeast and Mold Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02; MPN Method, BAM
Online 2001
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
07.3 Soya Flours, Concentrates
and Isolates
Molds Count
Salmonella
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
07.4 Flour, Corn meal, Corn grits,
Semolina
Yeast Count Molds
Count
Coliform Count
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
07.5 Soy Protein
Aerobic Plate Count
Coliform Count
E.coli
Yeast and Molds
Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online
2001; Petrifim, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
07.6 Tofu
E.coli
Staphylococcus
aureus
MPN Method, BAM Online 2001
Conventional Method, BAM
Online 2001
Page 33 of 236
07.7 Pasta Products and
Noodles Uncooked (wet
and dry
Aerobic Plate Count
Coliform Count
Yeast and Molds
Count
Salmonella
Staphylococcus
aureus
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
Conventional Method, BAM
Online 2001
07.8 Starch
Aerobic Plate Count
Coliform Count
Yeast and Molds
Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
08. Bakery Products
08.1 Frozen Bakery products
(ready to eat) with low-
acid or high aw fillings or
toppings
Salmonella
Staphylococcus
aureus
Conventional, CMMEF 4th Ed.
2001
Conventional Method, BAM
Online 2001
08.2 Frozen Bakery products
(ready to eat) with low-
acid or high aw fillings or
toppings
Salmonella
Staphylococcus
aureus
Conventional, CMMEF 4th Ed.
2001
Conventional Method, BAM
Online 2001
08.3 Frozen and Refrigerated
Doughs (Chemically
Aerobic Plate Count
Coliform Count
E.coli
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online
2001; Petrifim, AOAC 990.12;
Page 34 of 236
leavened)
Yeast Count Mold
Count
Salmonella
Staphylococcus
aurues
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
08.4 Frozen and Refrigerated
Doughs
Aerobic Plate Count
Coliform Count
Yeast Count Mold
Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
08.5 Baked Goods
Aerobic Plate Count
Coliform Count
Yeast and Mold Count
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, BAM Online
2001
08.4 Coated or Filled, Dried
Shelf-Stable Biscuits
Coliform Count
Salmonella
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
09. Ready to Eat Savouries
Page 35 of 236
09.1 Snack Foods
Aerobic Plate Count
Yeast Count Mold
Count
Coliform Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
10. Fish and Fish Products
10.1 Fresh and Frozen Fish and
Cold-Smoked
Aerobic Plate Count
E.coli
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
10.2 Pre-Cooked Breaded Fish
Aerobic Plate Count
E.coli
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, BAM Online
2001
10.3 Frozen Raw Crustaceans
Aerobic Plate Count
E.coli
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
Page 36 of 236
10.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
E.coli
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional Method, BAM
Online
Conventional, BAM Online
2001
10.5 Cooked, Chilled and
Frozen Crabmeat
Aerobic Plate Count
E.coli
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, BAM Online
2001
10.6 Fresh and Frozen Bivalve
Molluscs
Aerobic Plate Count
E.coli
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
11. Spices, Soups, Sauces, Salads and Protein Products
11.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count
Coliform count
Yeast and Mold Count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
11.2 Yeast
Salmonella
Conventional, CMMEF 4th Ed.
2001
Page 37 of 236
11.3 Spices
Aerobic Plate Count
Molds Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
11.4 Spices (ready to eat)
Aerobic Plate Count
Coliform count
Mold Count
Salmonella
Staphylococcus
aurues
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
Conventional, BAM Online
2001
11.5 Salad Dressing (e.g.
Mayonnaise, Thousand
Island, Ranch, French)
Aerobic Plate Count
Yeast and Mold Count
Listeria
monocytogenes
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional Method, BAM
Online
Conventional, CMMEF 4th Ed.
2001
12. Beverages
12.1 Non-alcoholic beverages
(canned/bottled fruit and
vegetable juices, energy
drinks and particulated
drinks, carbonated and
non-carbonated water-
based flavoured drinks and
concentrates (liquid or
solid) for water-based
flavoured drinks)
Aerobic Plate Count
Coliform count
Yeast and Mold Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Page 38 of 236
12.2 Frozen Juice Concentrate
Aerobic Plate Count
Yeast and Mold Count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
12.3 Powdered Beverages (e.g.
Iced tea, powdered
juice/mixes)
Aerobic Plate Count
Coliform count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
13. Food for Infants and Young Children
13.1 Powdered Infant Formula
with or without added
Lactic acid producing
cultures (intended for 0 to 6
months)
Salmonella
Coliform count
E.coli
Conventional, CMMEF 4th Ed.
2001
MPN Method, BAM Online 2001
13.2 Follow-up Formula/ Milk
Supplement (Intended for
infants 6 months on and for
young children 12-36
months of age)
Salmonella
Coliform count
E.coli
Conventional, CMMEF 4th Ed.
2001
MPN Method, BAM Online 2001
13.3 Dried and Instant products
requiring reconstitution
Aerobic Plate Count
Coliform count
Listeria
monocytogenes
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional Method, BAM
Online
Conventional, CMMEF 4th Ed.
2001
13.4 Dried products requiring
reconstitution and boiling
before consumption
Aerobic Plate Count
Coliform count
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Petrifim, AOAC 990.12; 991.14;
997.02
Conventional, CMMEF 4th Ed.
2001
Page 39 of 236
Salmonella
13.5 Cereal based foods for
infants
Aerobic Plate Count
Coliform count
Salmonella
Conventional, BAM Online
2001; Petrifilm, AOAC 990.12;
991.14; 997.02
MPN Method, BAM Online 2001
Conventional, CMMEF 4th Ed.
2001
14. Test on Human Drugs, biological products and Medical Devices
14.1 Herbal and Pharmaceutical
Products
Aerobic Plate Count
E.coli detection
Yeast and Mold Count
Pseudomonas
aeruginosa
Salmonella
Staphylococcus
aurues
Pour Plate Method, USP XXXV
2012
Conventional, USP XXXV 2012
Pour Plate, USP XXXV 2012
Conventional, USP XXXV 2012
Conventional, USP XXXV 2012
Conventional, USP XXXV 2012
15. Cosmetics, Perfumes and Essential Oils
15.1 Cosmetic products
Aerobic Plate Count
E.coli detection
Yeast and Mold Count
Pseudomonas
aeruginosa
Staphylococcus
aurues
Spread Plate, BAM Online
2001/SASO
Conventional, ISO 21150
Spread Plate, BAM Online
2001/SASO
Conventional, ISO 22717
Conventional, ISO 22718
16. Water
Page 40 of 236
16.1 Bottled water
Heterotrophic Plate
Count
Coliform count
E.coli
Pseudomonas
aeruginosa
Fecal streptococci
Pour Plate, SMEWW 21st Ed.
2012
MPN Method, SMEWW 21st Ed.
2012
MPN Method, SMEWW 21st Ed.
2012
MPN Method, SMEWW 21st Ed.
2012
Page 41 of 236
4. Optimal Laboratories, Inc.
Address : Purok I, Balintawak, Lipa 4217
Batangas
Telephone No. : (043)756-1292, (043)702-4513,
(02)806-2863
Fax No. : (043)981-3992
E-mail : [email protected]
Contact Person : Ms. Jennifer R. Maralit
General Manager
Field of Testing : Microbiological Testing and
Chemical Testing
Validity: 29 May 2017
Chemical Testing
Products Specific Tests Method/ Reference
I. Foods
1.0 Milk and Dairy Products
01.1 Milk powder and cream
powder
01.2 Whey and whey products
01.3 Condensed Milk
01.4 Liquid Milk (Evaporated
and cream(UHT/sterilized)
01.8 Milk and buttermilk
01.9 Cheese and cheese
products (cottage
cheese, soft and semi-soft
cheese)
01.10 Processed cheese spread
Protein
Dumas’ Combustion Method
AOAC Method 968.06 and
990.03
Moisture
Air-Oven Method
AOAC Method 925.09
Fat
Acid Hydrolysis Method
AOAC Method 922.06
Ash
Gravimetric Method
AOAC Method 942.05
Sodium (Na) Atomic Absorption
Spectrophotometry (AAS) AOAC
Method 985.35
07.0 Cereals and cereal products
07.1 Breakfast cereal
07.2 Cereal/cereal grains
Protein
Dumas’ Combustion Method
AOAC Method 968.06 and
990.03
Page 42 of 236
07.4 Soya flours
concentrate and isolates
07.5 Flour, corn meal, corn
grits, semolina
07.7 Soy protein
07.9 Pasta products and
noodles (e.g. rice paper,
rice vermicelli, soybean
pastas and noodles)
07.10 Starch
07.11 Cereal and starch
based desserts (e.g. rice
pudding, tapioca
pudding)
07.12 Batters (e.g. for
breading or batters for
fish or poultry)
Moisture
Air-Oven Method
AOAC Method 925.09
Fat
Acid Hydrolysis Method
AOAC Method 922.06
Ash
Gravimetric Method
AOAC Method 942.05
08.0 Bakery Products
08.1 Frozen bakery products
(ready to eat and to be
cooked)
08.3 Breads and rolls
08.4 Crackers, excluding
sweet crackers
08.5 Cakes, cookies and pies,
doughnuts
Protein
Dumas’ Combustion Method
AOAC Method 968.06 and
990.03
Moisture
Air-Oven Method
AOAC Method 925.09
Fat
Acid Hydrolysis Method
AOAC Method 922.06
Ash
Gravimetric Method
AOAC Method 942.05
12.0 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.2 Spices
12.6 Sauces and like products
12.6.3 Dry mixes for soup
and gravies
12.6.2 Non-emulsified
sauces (Ketchup,
cheese sauce,
cream sauce)
12.6.4 Clear sauces ( e.g.
Fish sauce)
12.8 Yeast and like products
brown gravy
Moisture Air-Oven Method
AOAC Method 925.09
Page 43 of 236
Microbiological Testing
Products Specific Tests Method/ Reference
II. Foods
01.0 Milk and Dairy products
01.4 Milk powder and cream
powder
Aerobic Plate Count
Pour Plate Method
BAM. Online
01.2 Sweetened Condensed
Milk Aerobic Plate Count
Pour Plate Method
BAM. Online
01.4 Pasteurized milk Aerobic Plate Count Pour Plate method
BAM Online
01.5 Pasteurized cream Aerobic Plate count Pour Plate Method
BAM Online
01.6 Yogurt and other
fermented milk S. aureus (coagulase +) Spread Plate Method
BAM. Online
01.7Cheese and Cheese
Products; eg. Cottage
Cheese; soft and semi-soft
cheese (moisture≥39%.
pH>5)
S. aureus (coagulase +) Spread Plate Method
BAM. Online
Coliform Count MPN Technique,
CMMEF, 4th edition
01.8 Processed Cheese
Spread Aerobic Plate Count Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
01.9 All raw Milk Cheese; Raw
Milk Un-ripened cheese
with moisture >50%, pH 5.0 S. aureus (coagulase +) Spread Plate Method
BAM. Online
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Pour Plate Method
BAM. Online
Page 44 of 236
S. aureus (coagulase +) Spread Plate Method
BAM. Online
02.2 Butter made from
unpasteurized milk or milk
products
Aerobic Plate Count Pour Plate Method
BAM. Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
02.3 Margarine Aerobic Plate Count
Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BA M Online
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
03.3 Flavored Ice Aerobic Plate Count Pour Plate Method
BAM Online
Coliform Count MPN Method
CMMEF, 4th edition
04.0 Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Pour Plate Method
BAM Online
Coliform Count MPN Method
CMMEF, 4th edition
04.2 Chocolate Products
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th Edition
Page 45 of 236
Coliform Count MPN Method
CMMEF, 4th edition
04.3 Chocolate
Confectionaries
(chocolate bars, blocks,
bonbons)
Aerobic Plate Count
Pour Plate Method
BAM Online
Coliform Count MPN Method
CMMEF, 4th edition, 2001
04.4 Sugar Confectionaries
(Hard and soft candies,
toffees, caramel,
fondants, creams,
nougats and pastes)
Aerobic Plate Count
Pour Plate Method
BAM Online
Coliform Count
MPN Method,
CMMEF, 4th edition
05.0 Fruits and Vegetables, Nuts and Seeds
05.2 Fermented Vegetables,
Ready to Eat (e.g.
Kimchi)
Coliform Count MPN Method
CMMEF, 4th edition
S. aureus (coagulase +) Spread Plate Method
BAM Online
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products
Aerobic Plate Count Pour Plate Method
BAM Online
07.0 Cereals and Cereal Products
07.1 Breakfast cereals Aerobic Plate Count Pour Plate Method
BAM Online
07.2 Cereals/Cereal
Grains
Aerobic Plate Count Pour Plate Method
BAM Online
07.7 Soy Protein Aerobic Plate Count
Pour Plate Method
BAM. Online
07.8 Tofu S. aureus (coagulase +)
Spread Plate Method
BA M. Online
Page 46 of 236
07.9 Pasta Products and
Noodles Uncooked (wet
and dry
Aerobic Plate Count Pour Plate Method
BAM. Online
S. aureus (coagulase +)
Spread Plate Method
BAM. Online
07.10 Starch Aerobic Plate Count
Pour Plate Method
BAM. Online
08.0 Bakery Products
08.1 Frozen Bakery products
(ready to eat) with low-
acid or high aw fillings or
toppings
S. aureus (coagulase +) Spread Plate Method
BAM. Online
08.2 Frozen Bakery products
(to be cooked) with low-
acid or high aw fillings or
toppings
(e.g. meat pies, pizzas)
S. aureus (coagulase +) Spread Plate Method
BAM. Online
08.3 Frozen and Refrigerated
Doughs (Chemically
leavened)
Aerobic Plate Count Pour Plate Method
BAM. Online
S. aureus (coagulase +) Spread Plate Method
BAM. Online
08.4 Frozen and Refrigerated
Doughs Aerobic Plate Count
Pour Plate Method
BAM. Online
08.5 Baked Goods
Aerobic Plate Count Pour Plate Method
US FDA BAM. Online
S. aureus (coagulase +) Spread Plate Method
BAM. Online
09.0 Ready to Eat Savouries
09.1 Snack Foods Aerobic Plate Count Pour Plate Method
BAM. Online
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish
and Cold-Smoked
Aerobic Plate Count Pour Plate Method
BAM. Online
S. aureus (coagulase +) Spread Plate Method
BA M. Online
Page 47 of 236
11.2 Pre-Cooked Breaded
Fish
Aerobic Plate Count Pour Plate Method
BAM. Online
S. aureus (coagulase +) Spread Plate Method
BAM. Online
11.3 Frozen Raw Crustaceans
Aerobic Plate Count Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
11.5 Cooked, Chilled and
Frozen Crabmeat
Aerobic Plate Count Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
11.6 Fresh and Frozen Bivalve
Molluscs Aerobic Plate Count
Pour Plate Method
BAM Online
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count Pour Plate Method
BAM Online
12.2 Spices
Aerobic Plate Count
Pour Plate Method
BAM Online
12.3 Spices (ready to eat)
Aerobic Plate Count
Pour Plate Method
BAM Online
S. aureus (coagulase +) Spread Plate Method
BAM Online
12.4 Salad Dressing (e.g.
Mayonnaise, Thousand
Island, Ranch, French)
Aerobic Plate Count
Pour Plate Method
BAM Online
13.0 Beverages
13.1 Non-alcoholic
beverages (e.g. Ready
to drink softdrinks, iced
tea, energy drinks)
Aerobic Plate Count Pour Plate Method
BAM Online
13.2 Frozen Juice
Concentrate
Aerobic Plate Count
Pour Plate Method
BAM Online
Page 48 of 236
13.3 Powdered Beverages
(e.g. Iced tea,
powdered juice/mixes)
Aerobic Plate Count Pour Plate Method
BAM Online
14.0 Food for Infants and Young Children
14.1 Powdered Infant
Formula with or without
added Lactic acid
producing cultures
(intended for 0 to 6
months)
Aerobic Plate Count Pour Plate Method
BAM Online
Coliform Count MPN Method
CMMEF, 4th edition, 2001
14.2 Follow-up Formula/ Milk
Supplement (Intended
for infants 6 months on
and for young children
12-36 months of age)
Aerobic Plate Count Pour Plate Method
BAM Online
Coliform Count MPN Method
CMMEF, 4th edition, 2001
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count Pour Plate Method
BAM Online
Aerobic Plate Count Pour Plate Method
BAM Online
Coliform Count MPN Technique,
CMMEF, 4th edition, 2001
14.6 Dried products requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count Pour Plate Method
BAM Online
14.7 Cereal based foods for
infants
Aerobic Plate Count Pour Plate Method
BAM Online
Coliform Count MPN Method
CMMEF, 4th edition, 2001
Page 49 of 236
5. Philippine institute of Pure and Applied Chemistry (PIPAC)
Address : Ateneo de Manila University
Loyola Heights, Quezon City
Telephone No. : (632) 426 6072
Fax No. : (632) 426 6073
E-mail : [email protected]
Contact Person : ARKAYE V. KIERULF
Quality Manager
MARIETTA N. BERNARDINO
Office Manager
Field of Testing :
: Chemical Testing
Validity: 22 July 2019
Chemical Testing
Products Specific Tests Method Reference
I. Foods
01.0 Milk and Dairy Products
01.1 Milk powder and cream
powder
01.2 Whey and whey products
01.3 Condensed milk
01.4 Liquid Milk (evaporated
and Cream (UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Milk and buttermilk
01.9 Cheese and cheese
products (Cottage cheese,
soft and semi-soft cheese
01.10 Processed cheese
spread
01.11 All raw milk cheese
Moisture
Gravimetric Method
AOAC 927.05/ 934.01/ 920.155, 18th
Ed.
(PIPAC AP 015)
Ash
Gravimetric Method
AOAC 945.46/ 920.153/ 923.03, 18th
Ed.
(PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 932.06/ 922.06, 18th Ed.
(PIPAC AP 016)
Omega-3 (EPA/DHA)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)
02.0 Fats and oils, and fat emulsions
02.1 Fats and oils essentially
free from water (vegetable Moisture
Gravimetric Method
AOAC 934.01/ 920.155, 18th Ed.
(PIPAC AP 015)
Page 50 of 236
oils and fats, lard, tallow,
fish oil and other animal
fats)
02.2 Fat emulsions mainly of
type water-in-oil (butter,
margarine)
Ash
Gravimetric Method
AOAC 920.153/ 923.03, 18th Ed.
(PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 935.58/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 950.54/ 922.06, 18th Ed.
(PIPAC AP 016)
Moisture Content by Karl
Fischer
Karl Fischer
“Water Determination” <921>. USP
37-NF 32 (2014) (PIPAC AP 022)
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and sherbet
03.2 Ice cream with added
ingredients
03.3 Flavored Ice
Moisture
Gravimetric Method
High-sugar samples: AOAC 925.45/
934.06. Other samples: AOAC
934.01/920.155,18th Ed.
Ash
Gravimetric Method
High-sugar samples:
AOAC 900.02/940.26. Other
samples: AOAC920.153/923.03, 18th
Ed.
Crude Protein
Modified Kjeldahl Method
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 932.06/ 922.06, 18th Ed.
(PIPAC AP 016)
.
4.0 Confectioneries
04.1 Cocoa powder
04.2 Chocolate products;
chocolate
confectioneries
04.3 Sugar confectioneries (
hard and soft candy,
nougats, etc.)
04.5 Decorations a, toppings
(non-fruit), and sweet
sauces
Moisture
Vacuum Drying Gravimetric Method
AOAC 925.49/ 925.45/ 934.06, 18th
Ed. (PIPAC AP 015)
Ash
Gravimetric Method
AOAC 925.49/ 900.02/ 940.26, 18th
Ed. (PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 920.176/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016)
Page 51 of 236
05.0 Fruits and vegetables, seaweeds, nuts and seeds
05.1 Frozen vegetables and
fruits
05.2 Fermented fruits and
vegetables
05.3 Fruits and vegetable
products in hermetically
sealed container
05.4 Dried fruits and
vegetables, seaweeds ,
nuts and seeds
05.5 Coconut (desiccated)
05.6 Nut and seed purees
and spreads (e.g.,
peanut butter)
05.7 Jams, jellies, marmalades
and fruit fillings for
pastries
05.8 Fruit preparations ( pulp,
purees, fruit toppings and
coconut milk)
Moisture
Gravimetry
High-sugar samples: AOAC
934.06/925.45. Other samples:
AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Ash
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 920.152/ 981.10/928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Acid Hydrolysis (if needed) / Ether
Extraction/ Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016)
Betacarotene
High-Performance Liquid
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
06.0 Egg and egg products
06.1 Egg products
06.1.1 Liquid egg
products
06.1.2 Frozen egg
products
06.1.3 Dried and/or heat
coagulated egg
product
06.2 Preserved eggs,
including alkaline, salted,
and canned eggs
06.3 Egg-based desserts (e.g.
custard)
Moisture
Gravimetry
High-sugar samples: AOAC
934.06/925.45. Other samples:
AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Ash
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 935.58/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 925.32/ 922.06, 18th Ed.
(PIPAC AP 016)
Page 52 of 236
Omega-3 (EPA/DHA)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.3 Cultured seeds and
grains
07.4 Soya flours
concentrates and
isolates
07.5 Flour, corn meal, corn
grits, semolina
07.6 Frozen entrees
containing rice or corn
flour
07.7 Soy protein
07.8 Tofu
07.9 Pasta products and
noodles (e.g. rice paper,
rice vermicelli, soybean
pastas and noodles)
07.10 Starch
07.11 Cereal and starch
based desserts (e.g., rice
pudding, tapioca
pudding)
07.12 Batters (e.g., for
breading or batters for
fish or poultry)
Moisture
Gravimetric Method
AOAC 926.07/ 934.01/ 920.155, 18th
Ed. (PIPAC AP 015)
Ash
Gravimetric Method
AOAC 925.11/923.03, 18th Ed. (PIPAC
AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 979.09/ 920.87/ 930.25/
981.10/928.08, 18th Ed. (PIPAC AP
017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 922.06/ 925.12, 18th Ed.
(PIPAC AP 016)
Betacarotene
High-Performance Liquid
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
Dietary Fiber
Enzymatic-Gravimetric Method
AOAC 992.16/985.29, 18th Ed. (PIPAC
AP 041)
Minerals (Ca, Mg, Fe, Na,
K, Zn)
Inductively Coupled Plasma
Spectrometry
AOAC 984.27, 18th Ed.
(PIPAC AP 055)
08.0 Bakery Products
08.1 Frozen bakery products
(ready to eat and to be
cooked)
08.2 Frozen and refrigerated
dough
Moisture
Gravimetric Method
AOAC 934.01/ 920.155, 18th Ed.
(PIPAC AP 015)
Ash
Gravimetric Method
AOAC 923.03, 18th Ed. (PIPAC AP
015)
Page 53 of 236
08.3 Breads and rolls
08.4 Crackers, excluding
sweet crackers
08.5 Cakes, cookies and pies,
doughnuts
08.6 Other ordinary bakery
products (e.g., bagels,
pita, English muffins)
08.7 Steamed breads and
buns
Crude Protein
Modified Kjeldahl Method
AOAC 935.39/ 920.87/ 981.10/
928.08, 18th Ed. (PIPAC AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 950.36/ 922.06, 18th Ed.
(PIPAC AP 016)
09.0 Ready-to-eat savouries
09.1 Snacks foods - potato,
cereal, flour or starch
based
Moisture
Gravimetry
High-sugar samples: AOAC
934.06/925.45. Other samples:
AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Ash
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016)
.
Ash
Gravimetric Method
AOAC 920.153/ 923.03, 18th Ed.
(PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Total Fat
Acid Hydrolysis/
Soxhlet Method
ISO 1443: 1973-04-15 (Codex STAN
method)
(PIPAC 016)
Page 54 of 236
Omega-3 (EPA/DHA)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)
11.0 Fish and fish products
11.1 Processed fish and fish
products, including
molluscs, crustaceans,
and echinoderms
11.2 Semi-preserved fish and
fish products, including
molluscs, crustaceans,
and echinoderms
11.3 Fully preserved, including
canned or fermented fish
and fish products,
including molluscs,
crustaceans, and
echinoderms
Moisture
Gravimetric Method
AOAC 920. 155/ 934.0118th Ed.
(PIPAC AP 015)
Ash
Gravimetric Method
AOAC 938.08/ 923.03, 18th Ed.
(PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 940.25/ 955.04/
981.10/928.08, 18th Ed. (PIPAC AP
017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 948.15/ 922.06, 18th Ed.
(PIPAC AP 016)
Omega-3 (EPA/DHA)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)
Histamine
Fluorometry
Journal of Food Science 41, 1282
(1976)
(PIPAC AP 002)
Mercury
Cold-Vapor Atomic Absorption
Spectrophotometry
AOAC 977.15, 18th ed.
(PIPAC AP 005)
Heavy Metals (Pb, Cd, Cr,
Mn, Mg, Zn, Fe, Cu, Ni)
Inductively Coupled Plasma
Spectrometry
AOAC 972.23 18th ed./ EN
14082:2003
PIPAC AP 006)
12.0 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.2 Herbs, spices, seasonings,
and condiments (e.g.
seasoning for instant
noodles)
12.3 Vinegars
12.4 Mustards
12.5 Soups and broths
12.6 Sauces and like products
Moisture
Gravimetry
High-sugar samples: AOAC
934.06/925.45. Other samples:
AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Ash
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015
Page 55 of 236
12.6.1 Emulsified sauces
and dips (e.g.
mayonnaise, salad
dressing, onion dips)
12.6.2 Non-emulsified
sauces (e.g.
ketchup, cheese
sauce, cream
sauce, brown gravy)
12.6.3 Mixes for sauces and
gravies
12.6.4 Clear sauces (e.g.
fish sauce)
12.7 Salads (e.g. macaroni
salad, potato salad) and
sandwich spreads
excluding cocoa-and nut-
based preads of food
categories
12.8 Yeast and like products
12.9 Soybean-based
seasonings and
condiments
12.9.1 Fermented
soybean paste
(e.g. miso)
12.9.2 Soybean sauce
12.9.2.1 Fermented
soybean sauce
12.9.2.2 Non-
fermented
soybean sauce
12.9.2.3 Other
soybean sauces
12.10 Protein products other
than from
soybeans
Crude Protein
Modified Kjeldahl Method
High-fat samples: AOAC
935.58/981.10/928.08. Other
samples: AOAC 981.10/928.08, 18th
Ed.
(PIPAC AP 017)
Total Fat
Acid Hydrolysis (if needed) / Ether
Extraction/ Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016)
Betacarotene
High-Performance Liquid
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
12.9 Soybean-based seasonings
and condiments
12.9.2 Soybean sauce
12.9.2.1 Fermented
soybean sauce
3-MCPD
(3-Monochloropropane-2-
diol)
Gas Chromatography-Mass
Spectrometric Detection
AOAC 2000.01, 18th Ed/ CEN/TC 275
N 396 add (2000)
(PIPAC AP 024)
Page 56 of 236
13.0 Beverages
13.1 Non-alcoholic beverages
(Canned /Bottled Fruit
and vegetable
juices/nectars, Energy
drinks and particulated
drinks, Carbonated and
Non-carbonated water-
based flavoured drinks
and concentrates (liquid
or solid) for water-based
flavoured drinks)
13.2 Frozen juice concentrate
13.3 Powdered beverages
13.4 Coffee, coffee substitutes,
tea, herbal infusions, and
other hot cereal and grain
beverages
13.5 Alcoholic beverages (
Beer and malt beverages,
cider and perry, grape
wines and wines, mead,
distilled spirits containing
more than 15% alcohol
and aromatized alcoholic
beverages)
Moisture
Gravimetry
High-sugar samples: AOAC
934.06/925.45. Other samples:
AOAC 935.29/ 934.01/ 920.155,18th
Ed.
(PIPAC AP 015)
Ash
Gravimetry
High-sugar samples:
AOAC 950.14/ 940.26/ 920.54/
900.02. Other samples: AOAC
920.153/ 923.03, 18th Ed. (PIPAC AP
015)
Crude Protein
Modified Kjeldahl Method
AOAC 920.53/ 981.10/928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Ether Extraction/ Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016).
13.1 Non-alcoholic beverages
(Canned /Bottled Fruit and
vegetable juices/nectars,
Energy drinks and
particulated drinks,
Carbonated and Non-
carbonated water-based
flavoured drinks and
concentrates (liquid or
solid) for water-based
flavoured drinks)
13.2 Frozen juice concentrate
Glutathione
High-Performance Liquid
Chromatography
Official Monographs: Glutathione.
USP 37-NF 32 (2014)
(PIPAC AP 019)
Dietary Fiber
Enzymatic-Gravimetric Method
AOAC 992.16/985.29, 18th Ed. (PIPAC
AP 041)
13.5 Alcoholic beverages ( Beer
and malt beverages, cider
and perry, grape wines
and wines, mead, distilled
Moisture Content by Karl
Fischer
Karl Fischer
USP <921>. USP 37-NF 32 (2014)
(PIPAC AP 022)
Page 57 of 236
spirits containing more than
15% alcohol and
aromatized alcoholic
beverages)
14.0 Foodstuffs intended for particular nutritional uses
14.1 Infant formulae, follow-on
formulae, and formulae
for special medical
purposes for infants
14.2 Complementary foods for
infants and young children
14.3 Dietetic foods intended
for special medical
purposes (excluding
products of food category
14.1)
14.4 Dietetic formulae for
slimming purposes and
weight reduction
14.5 Dietetic foods (e.g.
supplementary foods for
dietary use) excluding
products of food
categories 14.1- 14.4 and
14.6
14.6 Food supplements
Moisture
Gravimetric Method
AOAC 927.05/ 934.01/ 920.155, 18th
Ed.
(PIPAC AP 015)
Ash
Gravimetric Method
AOAC 945.46/ 920.153/ 923.03, 18th
Ed.
(PIPAC AP 015)
Crude Protein
Modified Kjeldahl Method
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Total Fat
Acid Hydrolysis/ Ether Extraction/
Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016).
14.6 Food supplements
Betacarotene
High-Performance Liquid
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
Glutathione
High-Performance Liquid
Chromatography
Official Monographs: Glutathione.
USP 37-NF 32 (2014)
(PIPAC AP 019)
Omega-3 (EPA/DHA)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)
Dietary Fiber
Enzymatic-Gravimetric Method
AOAC 992.16/985.29, 18th Ed. (PIPAC
AP 041)
Minerals (Ca, Mg, Fe, Na,
K, Zn)
Inductively Coupled Plasma
Spectrometry
AOAC 984.27, 18th Ed.
(PIPAC AP 055)
Page 58 of 236
15.0 Sweeteners, including honey
15.1 Refined and raw sugars
15.2 Brown sugar
15.3 Honey
15.4 Other sugars and syrups
(e.g. xylose, maple syrup,
sugar toppings)
15.5 Table-top sweeteners,
including those
containing high-intensity
sweeteners
Moisture
Vacuum Drying Gravimetric Method
AOAC 925.45, 18th Ed. (PIPAC AP
015)
Ash
Gravimetric Method
AOAC 900.02, 18th Ed. (PIPAC AP
015)
Crude Protein
Modified Kjeldahl Method
AOAC 920.176/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Ether Extraction/ Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016)
IV. WATER
01.0 Bottled Water
pH
pH meter
SMEWW 4500-H+ B , 22nd Ed./ PNS
23:2002
(PIPAC AP 007)
Arsenic
Atomic Absorption
Spectrophotometry
SMEWW 3114B, 22nd Ed.
(PIPAC AP 011)
Conductivity
Conductivity Meter
SMEWW 2510B, 22nd Ed. (PIPAC AP
008)
Total Solids
Total Suspended Solids
Total Dissolved Solids
Gravimetry
SMEWW 2540 B,C, D, 22nd Ed. (PIPAC
013)
Hexavalent Chromium
UV-Vis Spectrophotometry
SMEWW 3500-Cr B, 22nd Ed. (PIPAC
014)
Heavy Metals (Ca, Cd, Cr,
Cu, Fe, K, Mn, Mg, Na, Ni,
Pb, Zn)
Inductively-Coupled Spectrometry
SMEWW 3030A, E/ 3120B, 22nd Ed.
(PIPAC 026)
Page 59 of 236
6. Qualibet Testing Services Corporation
Address : 121 Dangay St., Project 7, Quezon
City
Telephone No. : (632) 374-8003/ 372-7993
Fax No. : (632) 410-6048
E-mail : [email protected]
Contact Person : Ms. Pinky P. Tobiano
Chief Executive Officer
Field of Testing : Microbiological Testing and
Chemical Testing
Validity: 5 December 2017
Chemical Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and cream
powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk (evaporated
and Cream (UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Milk and buttermilk
01.9 Cheese and cheese
products (Cottage
cheese, soft and semi-soft
cheese
01.10 Processed cheese
spread
01.11 All raw milk cheese
Fat
Acid Hydrolysis
In-house procedure
Moisture
Oven Drying Method
AOAC 18th ed 2005
Ash Ignition
AOAC 18th ed 2005
02.0 Fats and oils, and fat emulsions
02.1 Fats and oils essentially
free from water
(vegetable oils and fats,
lard, tallow, fish oil and
Fat
Acid Hydrolysis
In-house procedure
Page 60 of 236
other animal fats)
02.2 Fat emulsions mainly of
type water-in-oil
(butter, margarine)
05.0 Fruits and vegetables, seaweeds , nuts and seed
05.1 Frozen vegetables and
fruits
05.2 Fermented fruits
vegetables
05.3 Fruits and vegetable
products in hermetically
sealed container
05.4 Dried fruits and ,
seaweeds, nuts and
seeds
Protein
Kjeldahl Method /
Tecator
Fiber
Fibertech
Tecator
Fat
Acid Hydrolysis
In-house procedure
Moisture
Oven Drying Method
AOAC 18th ed 2005
Ash Ignition
AOAC 18th ed 2005
05.6 Nut and seed purees
and spreads (e.g.,
peanut butter)
Moisture
Oven Drying Method
AOAC 18th ed 2005
05.7 Jam, jellies, marmalades
and fruit fillings for
pastries
05.8 Fruit preparations ( pulp,
purees, fruit toppings
and coconut milk)
Protein
Kjeldahl Method /
Tecator
Fiber
Fibertech
Tecator
Fat
Acid Hydrolysis
In-house procedure
Moisture
Oven Drying Method
AOAC 18th ed 2005
Ash Ignition
AOAC 18th ed 2005
06.0 Egg and egg products
06.1 Egg products
06.1.1 Liquid egg products
06.1.2 Frozen egg products
Fat
Acid Hydrolysis
In-house procedure
Page 61 of 236
06.1.3 Dried and/or heat
coagulated egg
products
06.2 Preserved eggs, including
alkaline, salted, and
canned eggs
06.3 Egg-based desserts (e.g.
custard
Ash
Ignition
AOAC 18th ed 2005
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.5 Flour, corn meal, corn
grits, semolina
Protein
Fiber
Kjeldahl Method /
Tecator
Fibertech
Tecator
Fat
Acid Hydrolysis
In-house procedure
Moisture
Oven Drying Method
AOAC 18th ed 2005
Ash Ignition
AOAC 18th ed 2005
15.0 Sweeteners, including honey
15.1 Refined and raw
sugars
15.2 Brown sugar
Fat
Acid Hydrolysis
In-house procedure
Moisture
Oven Drying Method
AOAC 18th ed 2005
Ash Ignition
AOAC 18th ed 2005
Microbiological Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and milk products
01.1 Milk powder and cream
powder
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Page 62 of 236
01.2 Sweetened
condensed milk
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count
Spread Plate Method
CMMEF, 4th edition
01.4 Pasteurized Milk
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
01.5 Pasteurized cream Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
01.7 Cheese and Cheese
products; e.g. Cottage
Cheese; soft and semi-
soft cheese
Coliforms
MPN Method, CMMEF, 4th edition
01.8 Processed Cheese
Spread
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
02.0 Fats, Oils and Emulsions
02.1 Butter (Whipped,
pasteurized)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Yeast and Mold Count
Spread Plate Method
CMMEF, 4th edition
02.3 Margarine Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Yeast and Mold Count
Spread Plate Method
CMMEF, 4th edition
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and sherbet
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
03.2 Ice cream with added
ingredient
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
03.3 Flavored ice
Aerobic Plate Count
Pour Plate Method
CMMEF 4th edition
Aerobic Plate Count
Pour Plate Method
CMMEF 4th edition
Page 63 of 236
Coliform Count
MPN Method, CMMEF, 4th
edition
Mold and Yeast Count
Spread Plate Method
CMMEF, 4th edition
04. Confectionaries
04.1 Cocoa Powder
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Coliform Count
MPN Method, CMMEF, 4th
edition
Mold Count
Spread Plate Count
CMMEF, 4th edition
04.2 Chocolate products
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Coliform Count
MPN Method, CMMEF, 4th
edition
Mold Count Spread Plate Count
CMMEF, 4th edition
04.3 Chocolate
confectionaries(
chocolate bars, blocks,
bonbons)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Coliform Count
MPN Method
CMMEF, 4th edition
Mold Count Spread Plate Count
CMMEF, 4th edition
04.5 Sugar confectionaries
(Hard and soft candies,
toffees, caramel, and
fondants, creams, and
pastes)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Coliforms
MPN Method
CMMEF, 4th edition
Mold Coulnt Spread Plate Count
CMMEF, 4th edition
07.0 Cereals and cereal products
07.1 Breakfast cereal
Aerobic Plate Count
Pour Plate Method
CMMEF 4th edition
Mold and Yeast Count
Spread Plate Method
CMMEF 4th edition
07.2 Cereal/cereal grains
Aerobic Plate Count
Pour Plate Method
CMMEF 4th edition
Yeast and Mold Count
Spread Plate Method
Page 64 of 236
07.4 Soya Flours,
concentrates and
Isolate
Mold Count
Spread Plate Method
CMMEF, 4th edition
07.5 Flour, corn meal, corn
grits, semolina
Mold and Yeast Count
Spread Plate Method
CMMEF 4th edition
07.7 Soy protein Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count Spread Plate Method
CMMEF 4th edition
07.9 Pasta products and
noodles uncooked (wet
and dry)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Yeast and Mold Count
Spread Plate Method
CMMEF, 4h edition
07.10 Starch Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count Spread Plate Method
CMMEF, 4th edition
08.0 Bakery Products
08.3 Frozen and refrigerated
dough (chemically
leavened)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Yeast and Mold Count
Spread Plate Method
CMMEF, 4th edition
08.4 Frozen and Refrigerated
Dough
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count Spread Plate Count
CMMEF, 4th edition
08.5 Baked Goods
(microbiologically
sensitive types e.g.
containing eggs and
dairy products)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count Spread Plate Method
CMMEF, 4th edition
08.6 Coated or Filled, Dried
Shelf-Stable Biscuits
Coliform Count MPN Method
CMMEF, 4th edition
09.0 Ready to Eat Savories
09.1 Snack Foods Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count Spread Plate Method
CMMEF, 4th edition
Page 65 of 236
10.0 Fish and Fish Products
10.1 Fresh Frozen Fish and
Coated-Smoked
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
10.2 Pre-Cooked Breaded
Fish
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
10.3 Frozen Raw Crustacean
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
10.4 Frozen Cooked
Crustacean
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
10.5 Cooked, Chilled &
Frozen Crabmeat
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
2.0 Spices, Soup, Sauces, Salad and Protein Products
12.1 Dry mixes for soup and
sauces
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
12.3 Spices Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Mold Count Spread Plate Count
CMMEF, 4th edition
12.4 Spices(ready to eat) Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Mold Count Spread Plate Method
CMMEF, 4th edition
12.5 Salad Dressing, pH≤4.6
(e.g. Mayonnaise,
Thousand Island, Ranch,
French)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Count Spread Plate Count
CMMEF, 4th edition
13.0 Beverages
13.1 Non-alcoholic
beverages (e.g. ready
to drink, softdrinks, ice
tea, energy drink)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeasts
Spread Plate Method
CMMEF, 4th edition
13.2 Frozen concentrate Aerobic Plate
Count
Pour Plate Method
CMMEF, 4th edition
Mold and Yeast Pour Plate Method
CMMEF, 4th edition
13.3 Powdered Beverages
(e.g. iced tea,
powdered juices/mixes)
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Page 66 of 236
14.0 Food for infants and young children
14.1 Powdered infant formula
with or without added
lactic acid producing
cultures (intended for 0
to 6 months old
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Coliform Count
MPN Method
CMMEF, 4th edition
14.2 Follow-up Mil
Supplement (intended
for infants 6 months on
and young children 12
to 36 months age)
Aerobic Plate Count
Pour Plate Method
CMMEF, 4th edition
Coliform
MPN Method
CMMEF, 4th edition
14.5 Dried and instant
requiring reconstitution
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Coliform Count MPN Method
CMMEF, 4th edition
14.6 Dried products requiring
reconstitution before
consumption
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
14.7 Cereal based for food
infants
Aerobic Plate Count Pour Plate Method
CMMEF, 4th edition
Coliform MPN Method
CMMEF, 4th edition
IV.Water
01.0 Bottled Water
Heterotrophic Plate Count
Pour Plate Method
SMEWW 2005
Total Coliform
MPN Method
SMEWW 2005
Page 67 of 236
7. Sentro sa Pagsusuri, Pagsasanay at Pangasiwang Pang-agham at Teknolohiya
Corp. (SENTROTEK)
Address : No. 208 Pilar St., Brgy. Addition Hills,
Mandaluyong City, 1550
Telephone No. : (02) 721-6500, (02) 721-9699,
(02) 718-3514
Fax No. : (02) 727-9016
E-mail : [email protected]
Contact Person : Ms. Priscila P. Tongco
Laboratory Manager
Field of Testing : Microbiological Testing and
Chemical Testing
Validity: 28 August 2019
Chemical Testing
Products
Specific Tests Method/ Reference
I. Foods
01,0 Milk and dairy products
01.1 Milk powder and cream
powder
01.2 Whey and whey products
01.3 Condensed milk
01.4 Liquid Milk (evaporated and
Cream (UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other fermented
milk
01.8 Milk and buttermilk
01.9 Cheese and cheese
products (Cottage cheese,
soft and semi-soft cheese
01.10 Processed cheese spread
01.11 All raw milk cheese
Protein
Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Page 68 of 236
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium AAS
(AOAC 985.35/968.08)
AAS (AOAC)
Iron, Calcium
Magnesium, Manganese,
Zinc
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Se AFS/AAS Hydride
02.0 Fats and oils, and fat emulsions
02.1 Fats and oils essentially free
from water (vegetable oils
and fats, lard, tallow, fish oil
and other animal fats)
02.2 Fat emulsions mainly of type
water in-oil (butter,
margarine)
Free Fatty acid AOCS Ca 5a-40
Iodine Value AOCS Cd 1-25
Peroxide Value AOCS Cd 8-53
Color, Lovibond
(Tintometer) AOCS Cc 13e-92
Saponification Value AOCS Cd 3-25
Fatty Acid Composition GC (AOAC 963.33,
AOCS Ce-1a-13)
Vitamins A HPLC (In-House Validated
Method)
Iron AAS (AOAC)
03.0 Edible ices, including sherbet and sorbet
03,1 Ice cream and sherbet
03.2 Ice cream with added
ingredients
03.3 Flavored Ice
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Page 69 of 236
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium AAS
(AOAC 985.35/968.08) Calcium, Iron
Magnesium, Manganese,
Zinc AAS (AOAC)
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Se AFS/AAS Hydride
04.0 Confectioneries
04.1 Cocoa powder
04.2 Chocolate products;
chocolate confectioneries
04.3 Sugar confectioneries (hard
and soft candy, nougats,
etc.)
04.4 Chewing gum
04.5 Decorations a, toppings
(non-fruit), and sweet sauces
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Caffeine HPLC (AOAC 979.08)
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium AAS (AOAC)
Calcium, Iron
Page 70 of 236
Magnesium, Manganese,
Zinc
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Se AFS/AAS Hydride
05.0 Fruits and vegetables, seaweeds, nuts and seeds
05.1 Frozen vegetables and
fruits
05.2 Fermented fruits and
vegetables
05.3 Fruits and vegetable
products in hermetically
sealed container
05.4 Dried fruits and vegetables,
seaweeds, nuts and seeds
05.5 Coconut (desiccated)
05.6 Nut and seed purees and
spreads (e.g., peanut
butter)
05.7 Sun dried fruit
05.8 Jams, jellies, marmalades
and fruit fillings for pastries
05.9 Fruit preparations (
pulp, purees, fruit toppings
and coconut milk)
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08)
AAS (AOAC)
Calcium, Iron
Magnesium, Manganese,
Zinc
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Se AFS/AAS Hydride
06.0 Egg and egg products
06.1 Egg products
06.1.1 Liquid egg products Protein
Kjeldahl
AOAC 2001.11/984.13
Page 71 of 236
06.1.2 Frozen egg products
06.1.3 Dried and/or heat
coagulated egg
products
06.2 Preserved eggs, including
alkaline, salted, and canned
eggs
06.3 Egg-based desserts (e.g.
custard
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08)
AAS (AOAC)
Calcium, Iron
Magnesium, Manganese,
Zinc
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Selenium AFS/AAS Hydride
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.4 Soya flours concentrates
and isolates
07.5 Flour, corn meal, corn grits,
semolina
07.6 Frozen entrees containing
rice or corn flour
07.7 Soy protein
07.8 Tofu
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Page 72 of 236
07.9 Pasta products and noodles
(e.g. rice paper, rice
vermicelli, soybean pastas
and
noodles)
07.10 Starch
07.11 Cereal and starch based
desserts (e.g., rice pudding,
tapioca pudding)
07.12 Batters (e.g., for breading
or batters for fish or poultry)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08) Iron
Calcium
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn AAS
(AOAC 985.35)
Selenium AFS/AAS Hydride
08.0 Bakery Products
08.1 Frozen bakery products
(ready to eat and to be
cooked)
08.2 Frozen and refrigerated
dough
08.3 Breads and rolls
08.4 Crackers, excluding sweet
crackers
08.5 Cakes, cookies and pies,
doughnuts
08.6 Other ordinary bakery
products (e.g., bagels, pita,
English muffins)
08.7 Steamed breads and buns
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Page 73 of 236
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08) Iron
Calcium
Heavy Metals
(Pb, Cd, Hg, As, *Cr)
**AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn AAS
(AOAC 985.35)
Se AFS Hydride
09.0 Ready-to-eat savouries
09.1 Snacks foods - potato,
cereal, flour or starch based
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium AAS
Page 74 of 236
Iron (AOAC 985.35/968.08)
Calcium
Heavy Metals
(Pb, Cd, Hg, As,Cr)
AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn AAS
(AOAC 985.35)
Se AFS Hydride
11.0 Fish and fish products, including mollusks, crustaceans, and
echinoderms
11.1 Processed fish and fish
products, including molluscs,
crustaceans, and
echinoderms
11.2 Semi-preserved fish and fish
products, including molluscs,
crustaceans, and
echinoderms
11.3 Fully preserved, including
canned or fermented fish
and fish products, including
molluscs, crustaceans, and
echinoderms
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Calories By computation/ FNRI Phil Food
Composition Tables
Caffeine HPLC (AOAC 979.08)
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08) Calcium , Iron
Mn, Mg, Zn
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Se AFS Hydride
Histamine Fluorometry (AOAC)
12.0 Spices, herbs, soups, sauces, salads, vinegars, seasonings and condiments
12.1 Salt and salt substitutes
12.2 Herbs, spices, seasonings,
and condiments (e.g.
seasoning for instant
noodles)
12.3 Vinegars
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture Air Oven Method
Page 75 of 236
12.4 Mustards
12.5 Soups and broths
12.6 Sauces and like products
12.6.1 Emulsified sauces
and dips (e.g.
mayonnaise, salad
dressing, onion dips)
12.6.2 Non-emulsified
sauces (e.g. ketchup,
cheese sauce, cream
sauce, brown gravy)
12.6.3 Mixes for sauces
and gravies
12.6.4 Clear sauces (e.g.
fish sauce)
12.7 Salads (e.g. macaroni
salad, potato salad) and
sandwich spreads
excluding cocoa-and nut-
based preads of food
categories
12.8 Yeast and like products
12.9 Soybean-based
seasonings and
condiments
12.9.1 Fermented soybean
paste (e.g. miso)
12.9.2 Soybean sauce
12.10 Protein products other
than from soybeans
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08) Cciualm , Iron
Mn, Mg, Zn
Heavy Metals
(Pb, Cd, Hg, As, *Cr)
AAS/ICP-AES
(USEPA 6010)
Se
AFS Hydride
13.0 Beverages
13.1 Non-alcoholic
13.2 Frozen juice
concentrate
13.3 Powdered beverages
13.4 Coffee, coffee substitutes,
tea, herbal infusions, and
other hot cereal and grain
beverages
13.5 Alcoholic beverages
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Page 76 of 236
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Caffeine HPLC (AOAC 979.08)
Vitamins A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E
HPLC (In-House Validated
Method)
Sodium, Potassium AAS
(AOAC 985.35/968.08) Calcium, Iron
Heavy Metals
(Pb, Cd, Hg, As, *Cr)
AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn AAS
(AOAC 985.35)
Se AFS/Hydride
14.0 Foodstuffs intended for particular nutritional uses
14.1 Infant formulae, follow-on
formulae, and formulae for
special medical purposes for
infants
14.2 Complementary foods for
infants and young children
14.3 Dietetic foods intended for
special medical purposes
(excluding products of food
category 14.1)
14.4 Dietetic formulae for
slimming purposes and
weight reduction
14.5 Dietetic foods (e.g.
supplementary foods for
dietary use) excluding
products of food categories
14.1- 14.4 and 14.6
14.6 Food supplements
Protein Kjeldahl
AOAC 2001.11/984.13
Fat
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Moisture
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Ash Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Total Sugars Luff-Schoorl
Lane Eynon
Total Dietary Fiber Enzymatic-Gravimetric (AOAC
985.29)
Calories By computation/ FNRI Phil Food
Composition Tables
Titratable Acidity Titrimetry (AOAC 965.33)
Free Fatty acid Titrimetry (AOAC 940.28)
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Caffeine HPLC (AOAC 979.08)
Saturated Fat, Transfat,
Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce-
1c-89)
Cholestrerol GC (AOAC 994.10)
Sodium, Potassium
AAS
(AOAC 985.35/968.08) Iron
Calcium
Page 77 of 236
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn
AAS
(AOAC 985.35)
Se AFS Hydride
14.6 Food Supplements Vits. A, B1, B2, B3, B6,
Calpan, Folic Acid, C, D, E, HPLC
15 .0 Sweeteners, including honey
15.1 Refined and raw sugars
15.2 Brown sugar
15.3 Honey
15.4 Other sugars and syrups (e.g.
xylose, maple syrup, sugar
toppings)
15.5 Table-top sweeteners,
including those containing
high-intensity sweeteners
Calories By computation/ FNRI Phil Food
Composition Tables
Sucrose, Glucose,
Maltose, Lactose
HPLC – In-house validated
method
Heavy Metals
(Pb, Cd, Hg, As, *Cr)
AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn AAS
(AOAC 985.35)
II. Drugs and Pharmaceuticals
1.0 Drugs
2.0 Herbal Products
3.0 Parenteral solutions and
fluids
4.0 Vitamins
5.0 Antibiotics
Identification Tests
U.S.Pharmacopeia
Philippine Pharmacopeia
Assay of Active Ingredients
Limits Tests
Organic Volatile Impurities
(OVI)
Dissolution
Disintegration
Heavy Metals
Minerals Content
III. III. Cosmetics, Perfumes and Essential Oils
1.0 Cosmetics
Heavy Metals (Pb, Cd, Hg,
As)
ASEAN Harmonized Method/
USP 33
Page 78 of 236
Microbiological Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and milk products
01.1 Milk powder and
cream powder
Aerobic Plate Count
CMMEF 4th edition
Enterobacteriaceae
BAM 8th edition
Salmonella Rapid test Kit AOAC 989.13
BAM 8th edition
01.2 Sweetened
condensed milk
Aerobic Plate Count
CMMEF 4th edition
Yeast and Mold Count
BAM 8th edition
Coliform count
01.3 Pasteurized milk
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th
edition
01.5 Pasteurized cream
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
Page 79 of 236
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th edition
01.6 Yogurt and other
fermented milk
Coliform count
CMMEF, 4th edition
Salmonella
Rapid Test Kit AOAC 989.13
Convention Method- BAM 8th
edition
S. aureus
(coagulase +) BAM 8th edition
01.7 Cheese and cheese
products; e.g. Cottage
Cheese, soft and semi-
soft cheese (moisture
> 39%, pH > 5)
Coliform Count
BAM 8th edition
E. coli
BAM 8th edition S. aureus
(coagulase +)
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th edition
01.8 Processed cheese
spread
01.8 Processed cheese
spread
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
S. aureus
(coagulase +
01.9 All raw milk cheese;
raw milk unripened
cheese with moisture >
50%, pH > 5.0
S. aureus
(coagulase +)
BAM 8th edition
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th edition
Page 80 of 236
02.0 Fats and oils, and fat emulsion
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Coliform Count
CMMEF, 4th edition
Yeast and Mold Count
BAM 8th edition
BAM 8th edition
S. aureus
(coagulase +)
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
E. coli
S. aureus
(coagulase +)
BAM 8th edition
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
Listeria monocytogenes BAM 8th edition
Oxoid Manual 1998, 8th edition
02.3 Margarine
02.3 Margarine
Aerobic Plate Count
CMMEF, 4th edition
Yeast and Mold Count
BAM 8th edition
Fecal coliform count
BAM 8th edition
S. aureus
(coagulase +)
Salmonella Rapid Test Kit AOAC 989.13
Convention Method- BAM 8th
edition
Listeria monocytogenes BAM 8th edition
Oxoid Manual 1998, 8th edition
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and sherbet
(plain and flavoured)
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
S. aureus
(coagulase +)
Page 81 of 236
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th edition
03.2 Ice cream with added
ingredient (nuts, fruits,
cocoa etc.)
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
Rapid Test Kit AOAC 989.13
BAM 8th edition S. aureus
(coagulase +)
Salmonella
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th edition
03.3 Flavored ice (e.g. Ice
candy)
03.3 Flavored ice (e.g. Ice
candy)
Aerobic Plate Count
CMMEF, 4th edition
Yeast and Mold Count
BAM 8th edition
Coliform Count
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
04.0 Confectioneries
04.1 Cocoa powder
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
Salmonella
Rapid Test Kit AOAC
BAM 8th edition
04.2 Chocolate products
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count BAM 8th edition
Mold Count
Salmonella Rapid Test Kit AOAC 989.13
BAM 8th edition
Page 82 of 236
04.3 Chocolate
confectioneries
(chocolate bars, blocks
and bonbon
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
BAM 8th edition
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
04.4 Sugar confectioneries
(hard and soft candies,
toffees, caramel,
fondants, creams,
nougats and pastes
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
Salmonella
Rapid Test Kit AOAC 989.13
BAM 8th edition
05.0 Fruits and vegetables, nuts and seeds
05.1 Frozen vegetables and
fruits (pH > 4.5)
E. coli
BAM 8th edition
05.4 Dried vegetables
E. coli
BAM 8th edition
05.5 Coconut (desiccated)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition
Yeast and Mold Count
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
Page 83 of 236
05.6 Peanut Butter & other
Nut Butters
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
05.7 Sun dried fruit
E. coli
BAM 8th edition
Mold Count
07.0 Cereals and cereal products
07.1 Breakfast cereals
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition Mold Count
Yeast and Yeast-like fungi
Count
07.2 Cereal/cereal grains
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Yeast and Mold Count
E. coli
07.3 Cultured seeds and
grains
Coliform Count
E. coli
BAM 8th edition
Salmonella Rapid Test Kit-AOAC 989.13
BAM 8th edition
07.4 Soya flours
concentrates and
isolates
Mold Count
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
07.5 Flour, corn meal, corn
grits, semolina
Coliform Count
BAM 8th edition
Mold Count
Yeast and Yeast-like fungi
Count
Page 84 of 236
07.6 Frozen entrees
containing rice or corn flour
Bacillus cereus Oxoid Manual 1998, 8th edition
07.7 Soy protei
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition
Yeast and Mold Count
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
07.8 Tofu
E. coli
S. aureus
(coagulase +)
Bacillus cereus
BAM 8th edition
Oxoid Manual 1998, 8th edition
Aerobic Plate Count
CMMEF, 4th edition
E. coli
BAM 8th edition S. aureus
(coagulase +)
07.9 Pasta products and
noodles Uncooked (wet and
dry)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Yeast and Mold Count
S. aureus
(coagulase +)
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
07.10 Starch
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Yeast and Mold Count
Page 85 of 236
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
08.0 Bakery Products
08.1 Frozen bakery products
(ready to eat) with low
acid or high aw fillings or
toppings
S. aureus
(coagulase +)
BAM 8th edition
Salmonella Rapid Test Kit-AOAC 989.13
BAM 8th edition
08.2 Frozen bakery products
(to be cooked) with low
acid or high aw fillings or
toppings (e.g. meat pies
and pizzas)
S. aureus
(coagulase +)
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
08.3 Frozen and refrigerated
dough (Chemically
leavened)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition
Mold Count
Yeast and Yeast-like fungi
Count
S. aureus
(coagulase +)
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
08.4 Frozen and refrigerated
dough
Coliform Count
BAM 8th edition
Mold Count
Yeast and Yeast-like fungi
Count
Page 86 of 236
08.5 Baked Goods
(microbiologically
sensitive types e.g.
containing eggs and
dairy products)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Yeast and Mold Count
BAM 8th edition S. aureus
(coagulase +)
08.6 Coated or Filled, Dried
Shelf-Stable Biscuits
Coliform Count
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
09.0 Ready-to-eat savories
09.1 Snack foods
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
Yeast and Yeast-like fungi
11.0 Fish and fish products
11.1 Fresh Frozen Fish and
Cold-Smoked
Aerobic Plate Count
CMMEF, 4th edition
E. coli
BAM 8th edition
S. aureus
(coagulase +)
Vibrio parahaemolyticus
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
11.2 Pre-cooked Breaded
and Fish
Aerobic Plate Count
CMMEF, 4th edition
Page 87 of 236
E. coli
BAM 8th edition
S. aureus
(coagulase +)
11.3 Frozen raw crustaceans
Aerobic Plate Count
CMMEF, 4th edition
E. coli
BAM 8th edition
S. aureus
(coagulase +)
Vibrio parahaemolyticus
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
11.4 Frozen cooked
crustaceans
Aerobic Plate Count
CMMEF, 4th edition
E. coli
BAM 8th edition
S. aureus
(coagulase +)
Vibrio parahaemolyticus
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
11.5 Cooked, chilled and
frozen crabmeat
Aerobic Plate Count
CMMEF, 4th edition
E. coli
BAM 8th edition
S. aureus
(coagulase +)
Vibrio parahaemolyticus
11.6 Fresh and frozen bivalve
molluscs
Aerobic Plate Count
CMMEF, 4th edition
E. coli count
BAM 8th edition
Page 88 of 236
Vibrio parahaemolyticus
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
12.0 Spices, soups, sauces, salads and protein products
12.1 Dry mixes for soup and
sauces
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Yeast and Mold Count
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
12.2 Yeast Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
12.3 Spices
Aerobic Plate Count
CMMEF, 4th edition
Mold Count
BAM 8th edition
12.4 Spices (ready to eat)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
S. aureus
(coagulase +
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
12.5 Salad dressing pH < 4.6
(Mayonnaise, Thousand
Island, Ranch, French
etc.)
Aerobic Plate Count
CMMEF, 4th edition
Yeast and Mold Count
BAM 8th edition
Page 89 of 236
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th edition
13.0 Beverages
13.1 Non-alcoholic (e.g.
Ready to drink soft
drinks, iced tea, energy
drinks)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Yeast and Mold Count
13.2 Frozen juice
concentrate
Aerobic Plate Count
CMMEF, 4th edition
Yeast and Mold Count
BAM 8th edition
13.3 Powdered beverages
(Juices)
Aerobic Plate Count
CMMEF, 4th edition
Yeast and Mold Count
BAM 8th edition
14.0 Food for infants and young children
14.1 Powdered infant
formula with or without
added lactic acid
producing cultures
(intended for 0 to 6
months old)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition
Enterobacteriaceae
Page 90 of 236
14.1 Powdered infant
formula with or without
added lactic acid
producing cultures
(intended for 0 to 6
months old)
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
14.2 Follow up formula /milk
supplement (intended
for infants 6 months on
and for young children
12-36 months of age)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
Enterobacteriaceae
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
14.5 Dried and instant
products requiring
reconstitution
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
Enterobacteriaceae
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
Listeria monocytogenes
BAM 8th edition
Oxoid Manual 1998, 8th
edition
14.6 Dried products requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
14.7 Cereal based foods for
infants Aerobic Plate Count
CMMEF, 4th edition
Page 91 of 236
Coliform Count
BAM 8th edition
Salmonella
Rapid Test Kit-AOAC 989.13
BAM 8th edition
Bacillus cereus
Oxoid Manual 1998, 8th edition
II. Drugs and Pharmaceuticals
1.0 Drugs
Aerobic Plate Count
USP 36
Coliform Count
E. coli
Yeast and Mold Count
Pseudomonas aeruginosa
S. aureus
Salmonella
III. Cosmetics
1.0 Cosmetics
Aerobic Plate Count
ASEAN Harmonized Methods
for Cosmetics
Yeast and Mold Count
Pseudomonas aeruginosa
USP 36/Asean Harmonized
Methods for Cosmetics
S.aureus
IV. Water
1.0 Bottled Water
Heterotrophic
Plate count
Pour Plate Method, SMEWW
Coliform Count
Multiple Tube Fermentation
Technique,/ SMEWW
Page 92 of 236
8. SGS Philippines, Inc.- Multi-Laboratory
Address : 2229 Chino Roces Avenue, Makati City
Telephone No. : 632) 784-9400
Fax No. : (632) 818-2971/750-2947
E-mail : [email protected]/
Contact Person : Ms. Meden Jojemar L. Peneyra
Laboratory Operations Manager
Field of Testing : Microbiological Testing and
Chemical Testing
Validity: 16 August 2018
Chemical Testing
Products Specific Tests Method /Reference
I. I. Food
01.0 Milk and Dairy products
01.1 Milk powder and cream
powder
01.2 Whey and whey products
01.3 Condensed milk
01.4 Liquid Milk (evaporated
and Cream (UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Cheese and cheese
products (Cottage
cheese, soft and semi-soft
cheese
01.9 Cheese and cheese
products (Cottage
cheese, soft and semi-soft
cheese
10.0 Processed cheese spread
11.0 All raw milk cheese
Protein
Kjeltec Analyzer/ FOSS Manual
Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC, 18th
Ed., 2005
Ash
Gravimetric Method/ AOAC,
18th Ed., 2005
Fat
Rose-Gottlieb/ AOAC, 18th Ed.,
2005
Acid Hydrolysis/ AOAC, 18th
Ed., 2005
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Toluene Distillation/ AOCS Ca
2a-45
Carbohydrate
By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Lactose
Layne-Eynon/ AOAC 18th Ed.
2005
Acidity Titrimetry
Page 93 of 236
Iodine in Food Spectrophotometry
Calories from fat
By Computation/ FNRI Phil
Food Composition Tables 1997
Sugar Profile - Fructose,
Glucose, Lactose, Maltose
and Sucrose
HPLC-RI/ AOAC, 18th Ed., 2005
Trace Elements
Arsenic (As)
AOAC, 18th Ed. AAS/ ICP-OES/,
2005/ Shimadzu and Ethos
Manuals
Cadmium (Cd)
Calcium (Ca)
Chromium (Cr)
Copper (Cu)
Iron (Fe)
Lead (Pb)
Mercury (Hg)
Phosphorus (P)
Potassium (K)
Selenium (Se)
Sodium (Na)
Tin (Sn)
Zinc (Zn)
Fatty Acids GC/ AOAC, 18th Ed., 2005
Saturated Fat
Cholesterol
2.0 Fats and oils, and fat emulsion
02.1 Fats and oils essentially
free from water
(vegetable oils and fats,
lard, tallow, fish oil and
other animal fats)
02.2 Fat emulsions mainly of
type water-in-oil (butter,
margarine)
Free Fatty Acid/ Acid Value
Titrimetric/ AOCS 2011
Peroxide Value Titrimetric/ AOCS 1993
Saponiofication Value Titrimetric/ AOCS 2011
Iodine value Titrimetric/ AOCS 2011
Moisture AOCS 2011
Moisture and Voltile Matter
AOCS 2011
Unsaponifiable Matter
AOCS 2011
Cholesterol
GC/ P-LAB-007-INSTRU – In-
house Method
BHA
BHT
GC/ P-LAB-007-INSTRU – In-
house Method
Page 94 of 236
Fat
Ether Extraction/ AOCS Ba 3-38
Rose-Gottlieb (Dairy Products)
Acid Hydrolysis (dairy Products/
Seafoods)
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Saturated Fat
FattyAcids
GC/AOAC, 18th ed. 2005
Trace Elements
Arsenic (As)
Copper (Cu)
Lead (Pb)
Iron (Fe)
AOAC, 18th Ed. AAS/ ICP-OES/,
2005/ Shimadzu and Ethos
Manuals
5.0 Fruits and vegetables, seaweeds, nuts and seeds
5.1 Frozen vegetables and
fruits
5.2 Fermented fruits and
vegetables
5.3 Fruits and vegetable
products in hermetically
sealed container
5.4 Dried fruits and
vegetables, seaweeds, nuts
and seeds
5.5 Coconut (desiccated)
5.6 Nut and seed purees and
spreads (e.g., peanut
butter)
5.7 Jams, jellies, marmalades
and fruit fillings for pastries
5.8 Fruit preparations ( pulp,
purees, fruit toppings and
coconut milk)
Protein
Kjeltec Analyzer/ FOSS Manual
Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC, 18th
Ed., 2005
Fiber
Conventional/ GAFTA No. 10.0
(2003)/ AOAC 978.10
Ash
Gravimetric Method/ AOAC,
18th Ed., 2005
Fat
Ether Extraction/ AOCS Ba 3-38
Rose-Gottlieb (Dairy Products)
Acid Hydrolysis (dairy Products/
Seafoods)
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Toluene Distillation/ AOCS Ca
2a-45
Carbohydrate
By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Sugar Profile - Fructose,
Glucose, Lactose, Maltose
and Sucrose
HPLC-RI/ AOAC, 18th Ed., 2005
Calories By Computation/ FNRI Phil
Food Composition Tables 1997
Page 95 of 236
5.8 Jams, jellies, marmalades
and fruit fillings for pastries
5.9 Fruit preparations
Soluble Solids
Refractometer Method/
AOAC, 18th Ed., 2005
5.5 Coconut (desiccated)
5.6 Nut and seed purees and
spreads (e.g., peanut
butter)
Dietary Fiber
Gravimetric/ AOAC, 18th Ed.,
2005
Salt as NaCl
Titrimetric Method/AOAC, 18th
Ed.,2005
Fatty Acids
Saturated Fat
Cholesterol
GC/ AOAC, 18th Ed., 2005
5.1 Frozen vegetables and
fruits
5.2 Fermented fruits and
vegetables
5.3 Fruits and vegetable
products in hermetically
sealed container
5.4 Dried vegetables
Trace Elements
Arsenic (As)
Cadmium (Cd)
Calcium (Ca)
Lead (Pb)
Mercury (Hg)
Phosphorus (P)
Potassium (K)
Selenium (Se)
Sodium (Na)
Tin (Sn)
AAS/ ICP-OES/ AOAC, 18th Ed.,
2005/ Shimadzu and Ethos
Manuals
6.0 Eggs and eggs products
06.1 Egg products
06.1.1 Liquid egg
products
06.1.2 Frozen egg
products
06.1.3 Dried and/or heat
coagulated egg
products
06.2 Preserved eggs, including
alkaline, salted, and
canned eggs
Protein
Kjeltec Analyzer/ FOSS Manual
Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC, 18th
Ed.,2005
Ash
Gravimetric Method/ AOAC,
18th Ed., 2005
Fat
Ether Extraction/ AOCS Ba 3-38
Rose-Gottlieb (Dairy Products)
Acid Hydrolysis (dairy Products/
Seafoods)
06.3 Egg-based desserts
(e.g. custard)
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Carbohydrate
Calories
By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Page 96 of 236
7.0 Cereals and cereal Products
7.1 Breakfast cereals
7.4 Soya flours concentrates
and isolates
7.5 Flour, corn meal, corn
grits, semolina
7.6 Frozen entrees containing
rice or corn flour
7.7 Soy protein
7.8 Tofu
7.9 Pasta products and
noodles (e.g. rice paper,
rice vermicelli, soybean
pastas and noodles)
7.10 Starch
7.11 Cereal and starch
based desserts (e.g., rice
pudding, tapioca
pudding)
7.12 Batters (e.g., for
breading or batters for
fish or poultry)
Protein
Kjeltec Analyzer/ FOSS Manual
Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC, 18th
Ed., 2005
Gravimetric Method/ AOAC,
18th Ed., 2005
Fiber
Conventional/GAFTA No. 10.0
(2003)/ AOAC 978.10
Ash
Gravimetric Method/AOAC,
18th Ed. 2005
Fat
Rose-Gottlieb/ AOAC, 18th Ed.,
2005
Acid Hydrolysis/ AOAC, 18th
Ed., 2005
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Toluene Distillation/ AOCS Ca
2a-45
Carbohydrate
By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Salt as NaCl
Volhard Method/ AOAC, 18th
Ed.,2005
Starch
Polarimetry/ GAFTA No. 130
Method 28:1 (2003)
Iodine in Food Spectrophotometry/AL8.1030
Dietary Fiber Gravimetric/ AOAC, 18th Ed.,
2005
Total Sugar as invert
Lane-Eynon
Method/AOAC18th
Ed.,2005/Pearson's
Composition and Analysis of
Foods, 9th Edition
Sugar Profile- Fructose,
Glucose, Lactose, Maltose and
Sucrose
Saturated Fat
Cholesterol
HPLC-RI/AOAC, 18th Ed. 2005
Page 97 of 236
Trace Elements
AAS/ AAS/ ICP-OES/ AOAC,
18th Ed., 2005/ Shimadzu and
Ethos Manuals
Arsenic (As)
Cadmium (Cd)
Calcium (Ca)
Chromium (Cr)
Mercury (Hg)
Iron (Fe)
Lead (Pb)
Sodium (Na)
11.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
11.1 Processed fish and
fish products (frozen and
cooked)
11.2 Semi-preserved fish and
fish Products (marinated
and/or pickled) , e.g. fish
paste
11.3 Fully preserved (canned
or fermented, smoked,
dried and/or salted)
Histamine Fluorometry/ AOAC, 18th Ed., 2005
Total Volatile N Distillation with MgO/ AOAC, 18th Ed., 2005
Ash Gravimetric Method/ AOAC, 18th Ed., 2005
Crude Fat
Solvent Extraction/ AOAC, 18th Ed., 2005
Acid Hydrolysis/ AOAC, 18th Ed., 2005
Salt as NaCl Volumetric Method/ AOAC, 18th Ed., 2005
Total Solids Gravimetric method/ AOAC, 18th Ed., 2005
Salt as NaCl Volumetric Method/ AOAC, 18th Ed., 2005
Sulfamethazine HPLC/ In-House
Chlortetracycline
Hydrochloride
HPLC/ In-House
Oxytetracycline
Hydrochloride
HPLC/ In-House
Cd, Pb, Hg, As
AAS/ ICP-OES/ AOAC, 18th Ed., 2005/
Shimadzu and Ethos Manuals
Saturated Fat GC/ AOAC, 18th Ed., 2005
Cholesterol
12.0 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.2 Herbs, spices,
seasonings, and
condiments (e.g.
seasoning for instant
noodles)
12.3 Vinegars
12.4 Mustards
Protein
Kjeltec Analyzer/ FOSS Manual
Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC, 18th
Ed., 2005
Fiber Conventional/ GAFTA No. 10.0
(2003)/ AOAC 978.10
Page 98 of 236
12.5 Soups and broths
12.6 Sauces and like
products
12.6.1 Emulsified sauces
and dips (e.g.
mayonnaise, salad
dressing, onion dips)
12.6.2 Non-emulsified
sauces (e.g.
ketchup, cheese
sauce, cream
sauce, brown gravy)
12.6.3 Mixes for sauces
and gravies
12.6.4 Clear sauces (e.g.
fish sauce)
12.7 Salads (e.g. macaroni
salad, potato salad) and
sandwich spreads
excluding cocoa-and
nut-based preads of food
categories
12.8 Yeast and like products
12.9 Soybean-based
seasonings and
condiments
12.9.1 Fermented
soybean paste (e.g.
miso)
12.9.2 Soybean sauce
12.10 Protein products other
than from soybeans
Ash Gravimetric Method/ AOAC,
18th Ed., 2005
Fat
Ether Extraction/ AOCS Ba 3-38
Rose-Gottlieb (Dairy Products)
Acid Hydrolysis (dairy Products/
Seafoods)
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Toluene Distillation/ AOCS Ca
2a-45
Carbohydrate By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Total Sugars as Invert Lane-Eynon/ AOAC 18th Ed.,
2005
Salt as NaCl Volhard Method/ AOAC, 18th
Ed., 2005
pH pH electrode method/ AOAC,
18th Ed., 2005
Iodine in Food
Spectrophotometry
Calories By Computation/ FNRI Phil
Food Composition Tables 1997
Saturated Fat
GC/ AOAC, 18th Ed., 2005
Cholesterol
Sugar Profile - Fructose,
Glucose, Lactose, Maltose and
Sucrose
HPLC-RI/ AOAC, 18th Ed., 2005
13.0 Beverages
13.1 Non-alcoholic
beverages
13.2 Frozen juice concentrate
13.3 Powdered beverages
13.4 Coffee, coffee
substitutes, tea, herbal
Total Soluble Solids as °Brix
Refractometer Method/
AOAC, 18th Ed., 2005
Total Titratable Acidity
18th Ed., 2005Titrimetric/
AOAC,
Protein
Kjeltec Analyzer/ FOSS Manual
Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC,18th
Ed 2005
Page 99 of 236
infusions, and other hot
cereal and grain
beverages
13.5 Alcoholic beverages
( Beer and malt
beverages, cider and
perry, grape wines and
wines, mead, distilled
spirits containing more
than 15% alcohol and
aromatized alcoholic
beverages)
Fiber
Conventional/. GAFTA No. 10.0
(2003)/ AOAC 97810
Ash
Gravimetric Method/ AOAC,
18th Ed., 2005
Fat
Ether Extraction/ AOCS Ba 3-38
Rose-Gottlieb (Dairy Products)
Acid Hydrolysis (dairy Products/
Seafoods)
Moisture
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005 Toluene Distillation/ AOCS
Ca 2a-45
Carbohydrate
By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Total Sugars as Invert sugar
18th Ed., 2005Lane-Eynon/
AOAC
Dietary Fiber
Gravimetric/ AOAC, 18th Ed.,
2005
Calories
By Computation/ FNRI
Phil Food Composition Tables
1997
Sugar Profile - Fructose,
Glucose, Lactose, Maltose and
Sucrose
HPLC-RI/ AOAC, 18th Ed., 2005
Caffeine anhydrous
HPLC/ In-House
Alcoholic Beverages
GC/ AOAC, 18th Ed. 2005
Ethanol (Assay)
Methanol (Assay)
iso-Propyl Alcohol (Assay)
1-Butanol (Assay)
Amyl Alcohol (Assay)
Propyl Alcohol (Assay)
Acetaldehyde (Assay)
Caffeine anhydrous
Page 100 of 236
14.0 Foodstuffs intended for particular nutritional uses
14.1 Infant formulae, follow-
on formulae, and
formulae for special
medical purposes for
infants
14.2 Complementary foods
for infants and children
14.3 Dietetic foods
intended for special
medical purposes
(excluding products of
food category 14.1)
14.4 Dietetic formulae for
slimming purposes and
weight reducti
14.5 Dietetic foods (e.g.
supplementary foods
for dietary use)
excluding products of
food categories 14.1-
14.4 and 14.6
14.6 Food supplements
Vitamin A (Retinol)
Retinyl Acetate Retinyl
Palmitate
HPLC/ P-LAB-021-INSTRU- In-
House
Vitamin A Precursor (Beta-
carotene)
HPLC/ P-LAB-024-INSTRU- In-
House
Vitamin B1 HPLC/ P-LAB-022-INSTRU- In-
House
Vitamin B2 HPLC/ P-LAB-022-INSTRU- In-
House
Vitamin B6 HPLC/ P-LAB-022-INSTRU- In-
House
Vitamin C Titrimetric/ HPLC/ P-LAB-023-
INSTRU- In-
House
Vitamin D3 HPLC/ P-LAB-025-INSTRU- In-
House
Vitamin E HPLC/ P-LAB-020-INSTRU- In-
House
Vitamin B3 (Niacin,
Niacinamide)
HPLC/ P-LAB-022-INSTRU- In-
House
Folic Acid
HPLC/ P-LAB-037-INSTRU- In-
House
Calcium Panthothenate
HPLC/ P-LAB-027-INSTRU- In-
House
Biotin
HPLC/ P-LAB-035-INSTRU- In-
House
Vitamin B12
HPLC/ P-LAB-033-INSTRU- In-
House Arsenic (As)
Cadmium (Cd)
Lead (Pb)
AAS/ ICP-OES/ AOAC, 18th Ed.,
2005/ Shimadzu and Ethos
Manuals
Mercury (Hg)
Trace Elements in Food
Supplements
Aluminum (Al)
Antimony (Sb)
Barium (Ba)
Beryllium (Be)
Page 101 of 236
Boron (B)
Calcium (Ca)
Chromium (Cr)
Cobalt (Co)
Copper (Cu)
Iron (Fe)
Magnesium (Mg)
Manganese (Mn)
Molybdenum (Mo)
Nickel (Ni)
Phosphorus (P)
Potassium (K)
Selenium (Se)
Silicon (Si)
Sodium (Na)
Strontium (Sr)
Sulfur (S)
Thallium (Tl)
Tin (Sn)
Titanium (Ti)
Vanadium (V)
Zinc (Zn)
15.0 Sweeteners, including honey
15.1 Refined and raw sugars
15.2 Brown sugar
15.3 Honey
15.4 Other sugars and syrups
(e.g. xylose, maple
syrup, sugar toppings)
15.5 Table-top sweeteners,
including those
containing high-
intensity sweeteners
Ash
Gravimetric/ PNS 1097/ 1098/
Handbook of Phil Sugarcane
Ind. (1992)
Color
Spectrophotometric/ PNS
1097/ 1098/ Handbook of Phil
Sugarcane Ind. (1992)/
ICUMSA Method GS1/3-7(2002)
Invert/Reducing Sugars
Titrimetric/ PNS 1097/ 1098/
Handbook of Phil Sugarcane
Ind. (1992)
Moisture
Gravimetric/ PNS 1097/ 1098/
Handbook of Phil Sugarcane
Ind. (1992) /ICUMSA Method
GS2/1/3/9-15 (2007)
Brix
Hydrometer Method/
Handbook of Phil Sugarcane
Ind. (1992)
Page 102 of 236
Moisture (Molasses)
Gravimetric/ AOAC, 18th Ed.,
2005/ Handbook of Phil
Sugarcane Ind. (1992)
Polarization
Polarimetry/Handbook of Phil
Sugarcane Ind. (1992)
/ICUMSA Method GS1/2/3/9-1
(2007 )
Cholesterol GC/AOAC, 18th ed., 2005
Other food additives
Potassium Sorbate/ Sorbic Acid HPLC/ P-LAB-006-INSTRU- In-
House
Sodium Benzoate/ Benzoic
Acid
HPLC/ P-LAB-006-INSTRU- In-
House
Methyl, butyl, propyl paraben
HPLC/ Client-supplied
procedure
Vitamins in Foods
Vitamin A(Retinol)
HPLC/ P-LAB-021-INSTRU- In-
House Retinyl Acetate
Retinyl Palmitate
Vitamin A Precursor (Beta-
carotene)
HPLC/ P-LAB-024-INSTRU- In-
House
Vitamin B1 HPLC/ P-LAB-022-INSTRU- In-
House
Vitamin B2
HPLC/ P-LAB-022-INSTRU- In-
House
Vitamin B6
HPLC/ P-LAB-022-INSTRU- In-
House
Vitamin C
Titrimetric/ HPLC/ P-LAB-023-
INSTRU- In-House
Vitamin D3
HPLC/ P-LAB-025-INSTRU- In-
House
Vitamin E
HPLC/ P-LAB-020-INSTRU- In-
House
Vitamin B3 (Niacin,
Niacinamide)
HPLC/ P-LAB-022-INSTRU- In-
House
Folic Acid
HPLC/ P-LAB-037-INSTRU- In-
House
Calcium Panthothenate
HPLC/ P-LAB-027-INSTRU- In-
House
Biotin HPLC/ P-LAB-035-INSTRU- In-
Page 103 of 236
House
Vitamin B12 HPLC/ P-LAB-033-INSTRU- In-
House
III Cosmetics, Perfumes and Essential Oils
01.0Cosmetics
Parabens
HPLC/ client-supplied
procedure
IV. Water
01.0 Bottled Water
Turbidity
Photometry/SMEWW, 21st Ed,
2005 2130B
pH
Electrometric Method/
SMEWW,21st Ed,2005 4500-H+B
Total Dissolved Solids Gravimetry/ SMEWW, 21st Ed,
2005 2540C
Conductivity
Electrical Conductivity
Method/ SMEWW, 21st Ed, 2005
2510B
Chloride Argentometric Method/
SMEWW, 21st Ed, 4005 Cl-B
Sulfate Turbidimetric Method/
SMEWW, 21st Ed, 4005 SO42E
Fluoride
Ion Selective electrode
Method/ SMEWW, 21st Ed 4005
4500-F-B
Nitrate Photometry SQ 118
Photometer Method/ 234
Nitrite Colorimetry/SMEWW, 21st
Ed,2005 4500-NO2B
Arsenic (As) SMEWW, 21st Ed, 2005 3114B
Mercury (Hg) SMEWW, 21st Ed, 2005 3112B
Silver (Ag)
SMEWW, 21st Ed, 2005 3111B
(AAS)/3120B (ICP) Calcium (Ca)
Copper (Cu)
Cobalt (Co)
SMEWW, 21st Ed, 2005 3111D
(AAS)/3120B (ICP)
Iron (Fe)
Potassium (K)
Magnesium (Mg)
Manganese (Mn)
Sodium (Na)
Zinc (Zn)
Page 104 of 236
Barium (Ba)
SMEWW, 21st Ed, 2005 3111D
(AAS)/3120B (ICP)
Aluminum (Al)
Boron (B)
Cadmium (Cd)
Chromium (Cr)
Phosphorus (P)
Nickel (Ni)
Lead (Pb)
Antimony (Sb)
Selenium (Se)
Silicon (Si)
Tin (Sn)
Titanium (Ti)
Thallium (Tl)
Vanadium (V)
Beryllium (Be)
Molybdenum (Mo)
Gold (Au)
V. Toys
Migration of certain elements
ISO 8124-3: 1997 ASTM F973-03
/ US CPSC Part 3-2003 – Lead
only /16 CFR 1303
EN 71: 2003 Part 3
Canadian Hazardous Products
Acts Regulation Ch 42 Sec1
VII. Food Packaging Products
01.0 Food Container /
packaging
Migration Test (BFAD
Requirements)
- UV Examination
- Residue on Evaporation
- Potassium Permanganate
Consumption
- Migration of Lead and
Cadmium
- Residue on Ignition
Japan Food Sanitation Law's
Specifications and Standards
for Food and Food Additives -
Notification No. 370 (Japan
External Trade Organization
Clause II)
Page 105 of 236
Microbiological Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count
Pour Plate Method,
FD BAM Ch3 (Jan ’01)
Enterobacteriaceae
Pour Plate Method,
FDA BAM
Salmonella Conventional/TECRA/FDA BAM
Ch. 5
01.2 Sweetened Condensed
Milk
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch3 (Jan ’01)
Yeast and Mold Count
Spread Plate Method,
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
01.4 Pasteurized Milk
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
Listeria monocytogenes
FDA BAM/TECRA
01.5 Pasteurized Cream
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
Page 106 of 236
Listeria monocytogenes
FDA BAM/TECRA
01.6 Yogurt and other
fermented milk
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
01.7 Cheese and Cheese
Products; e.g. Cottage
Cheese; Soft and semi-
soft cheese
Coliform Count
E.coli
MPN, FDA BAM Ch 4 (Feb’13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
Listeria monocytogenes
FDA BAM/TECRA
01.8 Processed Cheese
Spread
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
01.9 All Raw Milk Cheese; Raw
Milk Un-ripened cheese
w/ moisture >50%, pH
>5.0
Salmonella Detection
Conventional/TECRA
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Page 107 of 236
Listeria monocytogenes
FDA BAM/TECRA
02 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Yeast and Molds Count
Spread Plate Method,
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4
(Feb ’13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4
(Feb ’13)
E.coli
MPN, FDA BAM Ch 4
(Sept ‘02)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Salmonella Detection
Conventional/TECRA/
FDA BAM Ch. 5
Listeria monocytogenes
FDA BAM/TECRA
Page 108 of 236
02.3 Margarine
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Yeast and Molds Count
Spread Plate method, FDA
BAM Ch 18/Spread Plate Mtd.,
Compendium 4th ed
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
ISO 6888=1:1999
S. aureus
(coagulase +)
Conventional Mtd,
FDA BAM Ch 12
Listeria monocytogenes FDA BAM/TECRA
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella Detection
Conventional/TECRA/
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Listeria monocytogenes FDA BAM/TECRA
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa, etc)
Aerobic Plate Count Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
S. aureus (coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Listeria monocytogenes FDA BAM/TECRA
Page 109 of 236
03.3 Flavored Ice
( ie.ice candy)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
MPN, FDA BAM Ch 4
(Feb’13)
Yeast and Molds Count
Spread Plate method, FDA
BAM Ch 18
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
04. Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Molds Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
MPN, FDA BAM Ch 4
(Feb’13)
Salmonella Detection Conventional/TECRA/
FDA BAM Ch. 5
04.2 Chocolate Products
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Molds Count
Spread Plate method, FDA
BAM Ch 18
Coliform Count
MPN, FDA BAM Ch 4
(Feb’13)
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
04.3 Chocolate
Confectionaries
(chocolate bars, blocks,
bonbons)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Molds Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
MPN, FDA BAM Ch 4
(Feb’13)
Salmonella Detection Conventional/TECRA/FDA BAM
Ch. 5
Page 110 of 236
04.4 Sugar Confectionaries
(Hard and soft candies,
toffees, caramel,
fondants, creams,
nougats and pastes)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Molds Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
MPN, FDA BAM Ch 4
(Feb’13)
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
05. Fruits and Vegetables, Nuts and Seeds
05.1 Frozen Vegetables &
fruits (pH >4.5)
E. coli
MPN, FDA BAM Ch 4
(Feb’13)
05.2 Fermented Vegetables,
Ready to Eat (e.g.
Kimchi)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Molds Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
E. coli
MPN, FDA BAM Ch 4
(Feb’13)
Salmonella Detection
Conventional/TECRA/FDA BAM
Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
05.4 Dried
Vegetables
E.coli MPN, FDA BAM Ch 4
(Feb’13)
05.5 Coconut (desiccated) Salmonella Conventional/TECRA/FDA BAM
Ch. 5
05.6 Peanut Butter and other
Nut Butters
Salmonella Conventional/TECRA/FDA BAM
Ch. 5
05.7 Sun Dried Fruits
Yeast and Molds Count
Spread Plate Method
FDA BAM Ch 18
E.coli MPN, FDA BAM Ch 4 (Feb’13)
06. Egg and Egg Products
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Page 111 of 236
06.1 Pasteurized Egg Products
(liquid, frozen, dried)
Yeast and Molds Count(for
dried products)
Spread Plate Method,
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4
(Feb ’13)
Salmonella
Conventional/TECRA/FDA BAM
Ch. 5
07. Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast Count Molds Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
07.2 Cereals/Cereal Grains
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Molds Count
Spread Plate Method
FDA BAM
Coliform Count
Pour Plate Method/Petri Film
FDA BAM Ch. 4 (Feb ’13)
E.coli
MPN, FDA BAM Ch 4
(Feb ’13)
07.3 Cultured seeds
and grains
(e.g. bean
sprout, alfalfa,
etc)
Coliforms Count
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
Salmonella
Conventional/TECRA/FDA BAM
Ch. 5
07.4 Soya Flours,
Concentrates and
Isolates
Molds
Spread Plate Method
FDA BAM Ch 18
Salmonella Conventional/TECRA/FDA BAM
Ch. 5
Page 112 of 236
07.5 Flour, Corn meal, Corn
grits, Semolina
Yeast Count Molds
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
07.6 Frozen entrees
containing Rice or Corn
Flour as main ingredient
Bacillus cereus Spread Plate Method, FDA
BAM Ch 14
07.7 Soy Protein
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Molds Count Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
E.coli
MPN, FDA BAM Ch 4 (Feb ’13)
Salmonella Conventional/TECRA/FDA BAM
Ch. 5
07.8 Tofu
E.coli
MPN, FDA BAM Ch 4 (Feb ’13)
Bacillus cereus
Spread Plate Method
FDA BAM Ch 14
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
07.9 Pasta Products and
Noodles Uncooked
(wet and dry
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella Conventional/TECRA/FDA BAM
Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Page 113 of 236
07.10 Starch
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
08.0 Bakery Products
08.1 Frozen Bakery products
(ready to eat) with low
acid or high aw fillings or
toppings
Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
08.2 Frozen Bakery products
(to be cooked) with low
acid or high aw fillings or
toppings
Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
08.3 Frozen and Refrigerated
Doughs (Chemically
leavened)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast Count Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
E. coli
MPN, FDA BAM Ch 4 (Feb ’13)
Salmonella
Conventional/TECRA/FDA BAM
Ch. 5, ISO 6888=1:1999
S. aureus
(coagulase +)
Conventional Mtd,
FDA BAM Ch 12
08.4 Frozen and Refrigerated
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Page 114 of 236
Doughs
Yeast Count Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
08.5 Baked Goods
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
08.6 Coated or Filled, Dried
Shelf-Stable Biscuits
Coliform Count
MPN, FDA BAM Ch 4
(Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
09.0 Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
Jan ’01)
Yeast Count Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4
(Feb ’13)
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish
and Cold-Smoked
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Page 115 of 236
V. parahaemolyticus detection
Conventional Method/
FDA BAM Ch 2
11.2 Pre- Cooked Breaded
Fish
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
11.3 Frozen Raw Crustaceans
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
V. parahaemolyticus detection
Conventional Method/
FDA BAM Ch 2
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
V. parahaemolyticus detection
Conventional Method/
FDA BAM Ch 2
11.5 Cooked, Chilled &
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Page 116 of 236
Frozen Crabmeat
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
V. parahaemolyticus detection Conventional Method/
FDA BAM Ch 2
11.6 Fresh & Frozen Bivalve
Molluscs
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
E. coli
MPN, FDA BAM Ch 4
(Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
V. parahaemolyticus detection
Conventional Method/
FDA BAM Ch 2
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Yeast Count Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
12.2 Yeast
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
12.3 Spices
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Mold Count
Spread Plate Method
FDA BAM Ch 18/
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Page 117 of 236
12.4 Spices (ready to eat) Yeast and Mold Count
Spread Plate Method
FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4
(Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
12.5 Salad Dressing (e.g.
Mayonnaise, Thousand
Island, Ranch, French)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Molds Count
Spread Plate Method
FDA BAM Ch 18
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Listeria monocytogenes
FDA BAM/TECRA
13. Beverages
13.1 Non-alcoholic
beverages (e.g Ready
to drink, softdrinks,
iced tea, energy
drinks)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Molds Count
Spread Plate Method,
FDA BAM Ch18
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
13.2 Frozen Juice
Concentrate
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Yeast and Molds Count
Spread Plate Method
FDA BAM Ch 18
Page 118 of 236
13.3 Powdered Beverages
(e.g. Iced tea,
powdered
juice/mixes)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
14. Food for Infants and Young Children
14.1 Powdered Infant
Formula with or
without added Lactic
acid producing
cultures (intended for
0 to 6 months)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
E.coli
MPN, FDA BAM Ch 4
(Feb ’13
Enterobacteriaceae
Pour Plate Method,
FDA BAM
ISO 6888=1:1999
Salmonella
Conventional Mtd,
FDA BAM Ch 12
14.2 Follow-up Formula/
Milk Supplement
(Intended for infants 6
months on and for
young children 12-36
months of age)
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
E.coli
MPN, FDA BAM Ch 4
(Feb ’13
Enterobacteriaceae
Pour Plate Method,FDA BAM
ISO 6888=1:1999
Salmonella
Conventional Mtd,
FDA BAM Ch 12
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
14.6 Dried products
requiring reconstitution
and boiling before
consumption
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3 (Jan ’01)
Coliform Count
Pour Plate/Petri Film,
FDA BAM Ch. 4 (Feb ’13)
Page 119 of 236
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Listeria monocytogenes
FDA BAM/TECRA
14.7 Cereal based foods
for infants
Aerobic Plate Count
Pour Plate Method,
FDA BAM Ch 3
(Jan ’01)
Coliform Count
MPN, FDA BAM Ch 4
(Feb ’13)
Bacillus cereus
Pour Plate Method,
FDA BAM
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Page 120 of 236
II. GOVERNMENT LABORATORIES
1. Department of Science and Technology – I
Regional Standards and Testing Laboratory
Address : DMMMSU- MLU Campus,
San Fernando City, 2500, La Union
Telephone No. : (072) 242-4878
Fax No. : (072) 242-4878
E-mail : [email protected]
Contact Person : Ms. Anita A. Criste
Laboratory Head
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 28 March 2015
Chemical Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
Cream
(UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Cheese and cheese
products (Cottage
cheese, soft and
semi-soft cheese
01.9 Processed cheese
spread
01.10 All raw milk cheese
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein
Kjeldahl/AOAC
05.0 Fruits and vegetables, nuts and seeds
05.1 Frozen vegetables
and fruits
05.2 Fermented fruits and
vegetables
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Page 121 of 236
05.3 Fruits and vegetable
products in
hermetically sealed
container
05.4 Dried vegetables
05.5 Coconut
(desiccated)
05.6 Nut and seed purees
and spreads (e.g.,
peanut butter)
05.7 Sun dried fruit
05.8 Jams, jellies,
marmalades and
fruit fillings for
pastries
05.9 Fruit preparations
( pulp, purees, fruit
toppings and
coconut milk)
Fat
Petroleum ether Extraction/AOAC
Protein
Kjeldahl/AOAC
06.0 Egg and egg products
06.1 Pasteurized egg
products (liquid,
frozen or dried)
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein
Kjeldahl/AOAC
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.5 Flour, corn meal,
corn grits, semolina
07.7 Soy protein
07.9 Pasta products and
noodles (e.g. rice
paper, rice
vermicelli, soybean
pastas and noodles)
07.10 Starch
07.11 Cereal and starch
based desserts (e.g.,
rice pudding,
tapioca pudding)
07.12 Batters (e.g., for
breading or batters
for fish or poultry
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein
Kjeldahl/AOAC
Page 122 of 236
08.0 Bakery Products
08.3 Breads and rolls
08.4 Crackers, excluding
sweet crackers
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein
Kjeldahl/AOAC
09.0 Ready-to-eat savouries
09.1 Snacks foods -
potato, cereal, flour
or starch based
Moisture Gravimetric/AOAC
Ash Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein Kjeldahl/AOAC
11.0 Fish and fish products, including molluscs, crustaceans, and Echinoderms
11.1 Processed fish and fish
products, including
molluscs, crustaceans,
and echinoderms
11.1.4 Cooked and/or fried
fish and fish products,
including molluscs,
crustaceans, and
echinoderms
11.3 Fully preserved,
including canned or
fermented fish
and fish products,
including molluscs,
crustaceans, and
echinoderms
11.3.1 Smoked, dried,
canned or
fermented,
and/or salted
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein Kjeldahl/AOAC
Page 123 of 236
Microbiological Testing
Products Specific Tests Method/ Reference
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
01.2 Sweetened
condensed milk
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
01.4 Pasteurized milk
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
01.5 Pasteurized cream
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
01.7 Cheese and cheese
products; e.g.
Cottage Cheese,
soft and semi-soft
cheese (moisture >
39%, pH > 5)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Page 124 of 236
01.8 Processed cheese
spread
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
05.0 Fruits and vegetables, nuts and seeds
05.5 Coconut
(desiccated)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
Yeast and Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
07.0 Cereals and cereal products
07.1 Breakfast cereals
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Yeast and Yeast like fungi
Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
07.5 Flour, corn meal,
corn grits, semolina
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Yeast and Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Page 125 of 236
08.0 Bakery Products
08.1 Frozen bakery
products (ready to
eat) with low acid or
high aw fillings or
toppings
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S. aureus (coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
08.2 Frozen bakery
products (to be
cooked) with low
acid or high aw
fillings or toppings
(e.g. meat pies and
pizzas)
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S. aureus
(coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
08.3 Frozen and
refrigerated dough
(Chemically
leavened)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Yeast and Yeast like fungi
Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S. aureus (coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
Page 126 of 236
08.4 Frozen and
refrigerated dough
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Yeast and Yeast like fungi
Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S. aureus (coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
08.5 Baked Goods
(microbiologically
sensitive types e.g.
containing eggs and
dairy products)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Yeast and Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
S. aureus (coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
08.6 Coated or Filled,
Dried Shelf-Stable
Biscuits
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
11.0 Fish and fish products
11.1 Fresh Frozen Fish and
Cold Smoked
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S.aureus (coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
Page 127 of 236
11.2 Pre-cooked Breaded
and Fish
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S.aureus (coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
12.0 Spices, soups, sauces, salads and protein products
12.3 Spices
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
12.4 Spices (ready to
eat)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Salmonella
Enrichment Serology and
Selective Plating Method/
Merck Microbiological Method
S. aureus
(coagulase +)
Food Dilution Plating Technique/
Spread Plate Method US FDA
BAM
13.0 Beverages
13.1 Non-alcoholic (e.g.
Ready to drink soft
drinks, iced tea,
energy drinks)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Yeast and Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
Page 128 of 236
13.2 Frozen juice
concentrate
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Yeast and Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
13.3 Powdered
beverages (Juices)
Aerobic Plate Count
Conventional Plate Count- Pour
Plate Method US FDA BAM
Online 2001
Yeast and Mold Count
Food Dilution Plating Technique/
Pour Plate Method US FDA BAM
IV. Water
1.0 Bottled Water
Heterotrophic
Plate count
Pour Plate, SMEWW Method
9215
Coliform Count
Multiple Tube Fermentation
Technique,/ SMEWW Method
9221B, 9221E, 9223
Page 129 of 236
2. Department of Science and Technology – II
Regional Standards and Testing Laboratory
Address : Nursery Compound, Tuguegarao City,
Cagayan
Telephone No.
Mibile No. : (078) 304-8654 (078) 846-7241
(0926)1155249
Fax No. : (078) 846-7241
E-mail : [email protected]
Contact Person : Sylvia Lacambra
Laboratory Head
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 18 December 2014
Chemical Testing
Products Specific Tests Method/ Reference
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
Cream
(UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Cheese and
cheese products
(Cottage cheese,
soft and semi-soft
cheese
01.9 Processed cheese
spread
01.10 All raw milk cheese
Moisture
Ash
Fat
Protein
AOAC
05.0 Fruits and vegetables, nuts and seeds
05.1 Frozen vegetables
and fruits
05.2 Fermented fruits
and vegetables
05.3 Fruits and
vegetable products
in hermetically
Moisture
Ash
Fat
AOAC
Page 130 of 236
sealed container
05.4 Dried vegetables
05.5 Coconut
(desiccated)
05.6 Nut and seed
purees and spreads
(e.g., peanut
butter)
05.7 Sun dried fruit
05.8 Jams, jellies,
marmalades and
fruit fillings for
pastries
05.9 Fruit preparations (
pulp, purees, fruit
toppings and coconut
milk)
Protein
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal
grains
07.5 Flour, corn meal,
corn grits, semolina
07.7 Soy protein
07.9 Pasta products and
noodles (e.g. rice
paper,
rice vermicelli,
soybean
pastas and
noodles)
Moisture
Ash
Fat
Protein
AOAC
Page 131 of 236
Microbiological Testing
Products Specific Tests Method/ Reference
01.0 Milk and Dairy products
01.4 Pasteurized milk
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online
13.0 Beverages
13.2 Frozen juice
concentrate
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online
13.3 Powdered
beverages (Juices)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online
IV. Water
1.0 Bottled Water
Heterotrophic
Plate count
Pour Plate Method
SMEWW 2005
Coliform Count
Standard, Coliform Multiple
Tube (MPN) Test
SMEWW 2005
E. coli
Standard, Coliform Multiple
Tube (MPN) Test
SMEWW 2005
Page 132 of 236
3. Department of Science and Technology – III
Regional Standards and Testing Laboratory
Address : Diosdado Macapagal Gov. Center,
Maimpis,
City of San Fernando Pampanga 2000
Telephone No. : (045) 455-0800, (045) 455-0554
Fax No. : (045) 455-0800
E-mail : [email protected]
Contact Person : Diana Cecilia Estrella
Technical Manager, Chemistry Laboratory
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 11 March 2019
Chemical Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
01.4 Liquid Milk
(evaporated
and Cream
(UHT/sterilized)
01.5 Pasteurized Milk
01.6 Pasteurized Cream
01.7 Yogurt and other
fermented milk
01.8 Milk and buttermilk
01.9 Cheese and
cheese products
(cottage cheese,
soft and semi-
soft cheese)
01.10 Processed cheese
spread
Ash
Gravimetric,
AOAC
Moisture
Oven,
AOAC
Fat
Soxhlet/Solvent Extraction with
Acid Hydrolysis, AOAC
Protein
Kjeldahl,
AOAC
Energy
Carbihydrates
By computation/ Philippine
Food Composition tables by
FNRI-DOST, 1997
pH
Total Solids
Sodium
AOAC
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and
sherbet
03.2 Ice cream with
added
Ingredients
pH
Fat
Total Solids
AOAC
Page 133 of 236
04.0 Confectioneries
04.1 Cocoa powder
04.2 Chocolate
products;
chocolate
confectioneries
04.3 Sugar
confectioneries
(hard and soft
candy)
04.5 Decorations
toppings,
(non-fruit) and
sweet
sauces
Ash
Gravimetric,AOAC
Moisture
Oven, AOAC
Fat
Soxhlet/Solvent
Extraction with Acid
Hydrolysis, AOAC
Protein
Kjeldahl, AOAC
Energy Carbohydrates By computation/ Philippine
Food Composition tables by
FNRI-DOST, 1997
05.0 Fruits and vegetables, nuts and seeds
05.2 Fermented fruits and
vegetables
05.3 Fruits and vegetable
products in
hermetically
sealed container
05.4 Dried fruits and
vegetables,
seaweeds,
nuts and seeds
05.6 Nut and seed purees
and
spreads (e.g.,
peanut
butter)
05.7 Jams, jellies,
marmalades
and fruit fillings for
pastries
05.8 Fruit preparations
(pulp,
purees, fruit toppings
and
coconut milk)
Ash
Gravimetric, AOAC
Moisture
Oven, AOAC
Fat
Soxhlet/Solvent Extraction with
Acid Hydrolysis, AOAC
Protein
Kjeldahl, AOAC
Energy Carbohydrates
By computation/ Philippine
Food Composition tables by
FNRI-DOST, 1997
07.0 Cereals and cereal products
07.4 Soya flours
concentrates
and isolates
07.5 Flour, corn meal,
corn
Ash
Gravimetric, AOAC
Moisture
Oven, AOAC
Page 134 of 236
grits, semolina
07.7 Soy protein
07.8 Tofu
07.9 Pasta products and
Noodles
07.10 Starch
07.11 Cereal and
starched
based desserts (e.g
rice
pudding, tapioca
pudding)
07.12 Batters (e.g for
breading
or batters for fish or
poultry)
Fat
Soxhlet/Solvent Extraction with
Acid Hydrolysis, AOAC
Protein
Kjeldahl, AOAC
Energy
Carbohydrates
By computation/ Philippine
Food Composition tables by
FNRI-DOST, 1997
08.0 Bakery Products
08.3 Breads and rolls
08.4 Crackers, excluding
sweet
crackers
08.5 Cakes, cookies and
pies,
Doughnuts
08.6 Other ordinary
bakery
products (e.g
bagels, pita,
English muffins)
08.7 Steamed breads
and buns
Ash
Gravimetric, AOAC
Moisture
Oven, AOAC
Fat
Soxhlet/Solvent Extraction with
Acid Hydrolysis, AOAC
Protein
Kjeldahl, AOAC
Energy Carbohydrates
By computation/ Philippine
Food Composition tables by
FNRI-DOST, 1997
11.0 Fish and fish products, including molluscs,crustaceans, and echinoderms
11.2 Semi-preserved fish
and fish
products, including
molluscs,
crustaceans, and
echinoderms
11.2.4 Semi-preserved
fish and fish
products, including
molluscs,
crustaceans and
echinoderms(e.g.,
fish paste)
Ash
Gravimetric, AOAC
Moisture
Oven, AOAC
Page 135 of 236
12.0 Salts, spices, soups, sauces, salads and protein products
12. 2 Herbs, spices,
seasonings,
and condiments
(e.g.
seasoning for instant
noodles)
12.3 Vinegars
12.4 Mustards
Moisture
pH
Acidity
AOAC
12.6 Sauces and like
products
12.6.1 Emulsified sauces
and dips (e.g
Mayonnaise,
salad dressing,
onion dip)
12.6.2 Non-emulsified
sauces
(e.g ketchup,
cheese sauce,
cream sauce,
brown gravy)
15.0 Sweeteners, including honey
15.1 Refined and raw
sugars
15.2 Brown sugar
15.3 Honey
Moisture
Ash
AOAC
Page 136 of 236
Microbiological Testing
Products Specific Tests Method/Reference 01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count Pour Plate, BAM Online
01.2 Sweetened
Condensed Milk
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
01.4 Pasteurized milk Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count Chromocult, Rapid Method
01.5 Pasteurized cream Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count Chromocult, Rapid Method
01.6 Yogurt and other
fermented Milk
Coliform Count
Chromocult, Rapid Method
S. aureus
(coagulase +) Petrifilm, Rapid Method
01.7 Cheese and Cheese
Products
e.g Cottage Cheese;
Soft and Semi-soft
cheese
S.aureus
(coagulase +) Petrifilm, Rapid Method
01.8 Processed Cheese
Spread
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
Chromocult, Rapid Method
S. aureus
(coagulase +) Petrifilm, Rapid Method
01.9 All Raw Milk Cheese;
Raw Milk Un-ripened
cheese with
moisture>50%,
pH>5.0
S. aureus
(coagulase +)
Petrifilm, Rapid Method
Page 137 of 236
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
S. aureus
(coagulase +)
Petrifilm, Rapid Method
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
Chromocult, Rapid Method
S. aureus
(coagulase +)
Petrifilm, Rapid Method
02.3 Margarine Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method, BAM
Online
S. aureus
(coagulase +)
Petrifilm, Rapid Method
03.0 Edible Ices, including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
Chromocult, Rapid Method
S. aureus
Petrifilm, Rapid Method
03.2 Ice Cream with
added ingredients
(nuts, fruits, cocoa)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
S. aureus
Chromocult, Rapid Method
Petrifilm, Rapid Method
03.3 Flavored Ice
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 138 of 236
Yeast and Mold Count
Pour Plate Method, BAM Online
04.0 Confectioners
04.1 Cocoa Powder
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Spread Plate Method, BAM
Online
04.2 Chocolate Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Spread Plate Method, BAM
Online
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Spread Plate Method, BAM
Online
04.4 Sugar
Confectionaries
(Hard and soft
candies, toffees,
caramel, fondants,
creams, nougats
and pastes)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Spread Plate Method, BAM
Online
05.0 Fruits and Vegetables, Nuts and Seeds
05.2 Fermented
Vegetables
Ready to Eat
(e.g. Kimchi)
Yeast and Mold Count
Spread Plate Method, BAM
Online
S. aureus
(coagulase +)
Petrifilm, Rapid Method
05.7 Sun Dried Fruits
Yeast and Molds Count
Spread Plate Method, BAM
Online
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
Page 139 of 236
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast Count
Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
07.2 Cereals/Cereal Grains
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast Count
Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
07.4 Soya Flours,
Concentrates and
Isolates
Mold Count Spread Plate Method, BAM
Online
07.5 Flour, Corn meal, Corn
grits, Semolina
Yeast and Yeast-like fungi
Count
Molds Count
Spread Plate Method, BAM
Online
07.7 Soy Protein
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
07.8 Tofu S.aureus
(coagulase +) PetrifilmTM, Rapid Method
07.9 Pasta Products and
Noodles Uncooked
(wet and dry)
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
S. aureus
(coagulase +)
Petrifilm, Rapid Method
Page 140 of 236
07.10 Starch
Aerobic Plate Count
Pour Plate MethodBAM Online
Yeast and Molds Count
,
Spread Plate Method BAM
Online
08.0 Bakery Products
08.1 Frozen Bakery
products
(ready to eat) with
low- acid or high aw
fillings or toppings
S. aureus
(coagulase +)
PetrifilmTM, Rapid Method
08.2 Frozen Bakery
Products (to be
cooked) with low -
acid or high aw fillings
or toppings
(e.g. Meat pies, pizzas)
S. aureus
(coagulase +)
PetrifilmTM, Rapid Method
08.3 Frozen and
Refrigerated
Doughs
(Chemically
leavened)
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
S. aureus
(coagulase +)
Petrifilm, Rapid Method
08.4 Frozen and
Refrigerated
Doughs
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
08.5 Baked Goods Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Molds Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
S.aureus
(coagulase +)
Petrifilm, Rapid Method
Page 141 of 236
09.0 Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
Spread Plate Method, BAM
Online
Coliform Count Chromocult, Rapid Method
11.0 Fish and Fish Products
11.1 Fresh and Frozen
Fish and Cold-
Smoked
Aerobic Plate Count
Pour Plate Method, BAM Online
S. aureus
(coagulase +)
Petrifilm, Rapid Method
11.2 Pre-Cooked
Breaded Fish
Aerobic Plate Count Pour Plate Method, BAM Online
S. aureus
(coagulase +)
Petrifilm, Rapid Method
11.3 Frozen Raw
Crustaceans
Aerobic Plate Count Pour Plate Method, BAM Online
S. aureus
(coagulase +)
Petrifilm, Rapid Method
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
Pour Plate Method, BAM Online
S. aureus
(coagulase +)
Petrifilm, Rapid Method
11.5 Cooked, Chilled
and Frozen
Crabmeat
Aerobic Plate Count
Pour Plate Method, BAM Online
11.6 Fresh and Frozen
Bivalve Molluscs
Aerobic Plate Count
Pour Plate Method, BAM Online
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup
and Sauces
Aerobic Plate Count Pour Plate, BAM Online
Yeast and Mold Count
Spread Plate Method
BAM Online
Coliform Count
Chromocult, Rapid Method
Page 142 of 236
12.3 Spices Aerobic Plate Count Pour Plate Method, BAM Online
Molds Count
Spread Plate Method
BAM Online
12.4 Spices (ready to eat) Aerobic Plate Count Pour Plate Method, BAM Online
Mold Count
Spread Plate Method, BAM
Online
Coliform Count
Chromocult, Rapid Method
S.aureus
(coagulase +)
Petrifilm, Rapid Method
12.5 Salad Dressing (e.g.
Mayonnaise,
Thousand Island,
Ranch, French)
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method, BAM
Online
13.0 Beverages
13.1 Non-alcoholic
beverages (e.g.
Ready to drink
softdrinks, iced tea,
energy drinks)
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method
BAM Online
Coliform Count
Chromocult, Rapid Method
13.2 Frozen Juice
Concentrate
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
Spread Plate Method
BAM Online
13.3 Powdered
Beverages (e.g.
Iced tea, powdered
juice/mixes)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
Chromocult, Rapid Method
14.0 Food for Infants and Young Children
14.1Powdered Infant
Formula with or
without added
Lactic acid
producing cultures
(intended for 0 to 6
months)
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 143 of 236
14.2 Follow-up Formula/
Milk Supplement
(Intended for infants
6 months on and for
young children 12-36
months of age)
Aerobic Plate Count
Pour Plate Method, BAM Online
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method, BAM Online
14.6 Dried products
requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count
Pour Plate Method, BAM Online
14.7 Cereal based foods for
infants
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
Chromocult, Rapid Method
IV. Water 1.0 Bottled Water
Heterotrophic Plate Count
Coliform
E.coli
Pour Plate Method, SMEWW
SMEWW
Page 144 of 236
4. Department of Science and Technology – IVA (CALABARZON)
Regional Standards and Testing Laboratory
Address : S & T Complex, Jamboree Road, Timugan,
Los Baños Laguna
Telephone No. : (049) 536-4390
Fax No. : (049) 536-4390
E-mail : [email protected]
Contact Person : Agnes Morales
Technical Manager, Chemistry Laboratory
Field of Testing : Chemical Testing
Validaity: 28 August 2014
Microbiological Testing
Validity: 28 December 2018
Chemical Testing
Products Specific Tests Method/Reference 1.0 Milk and Dairy products
1.1 Milk powder and
cream
powder
1.2 Whey and whey
products
1.5 Pasteurized milk
Moisture
Ash
Protein
Sodium (Na)
AOAC
AAS
7.0 Cereal and cereal products
7.1 Breakfast cereals
7.2 Cereals/cereal grain
7.4 Soya flour,
concentrates and
Isolates
7.5 Flour, corn meal, corn
grits,
Semolina
7.9 Pasta products and
noodles
Uncooked
7.10 Starch
Protein
Ash
Moisture
Sodium(Na)
AOAC
AAS
8.0 Bakery products
8.3 Breads and rolls
8.5 Cakes, cookies and
pies,
Doughnuts
8.6 Other ordinary bakery
products
Protein
Ash
Moisture
Sodium(Na)
AOAC
AAS
Page 145 of 236
9.0 Ready-to-eat savouries
9.1 Snack foods-potato,
cereal,flour or starch-
based
Protein
Ash Content
Moisture Content
Sodium(Na)
AOAC
AAS
10.0 Meat and meat products
10.1 Meat products in
hermitically sealed
container
Protein
Ash Content
Sodium (Na)
AOAC
AAS
11.0 Fish and fish products, including mollusks, crustaceans and Echinoderms
11.1 Processed fish and
fish products
including mollusks,
crustaceans and
echinoderms
Protein
Ash Content
AOAC
12.0 Salts, spices, soups, sauces, salads, and protein products
12.2 Herbs, spices,
seasonings, and
condiments
12.6 Sauces and like
products
12.6.2 Non-emulsified
sauces
12.6.3 Mixes for sauces
and gravies
12.6.4 Clear sauces
12.7 Salad and sandwich
spreads excluding
cocoa- and nut-
based spreads of
food categories
Ash Content
Sodium (Na)
AOAC
AAS
13.0 Foodstuffs intended for particular nutritional use
13.5 Dietetic Foods
13.6 Food Supplements
Moisture Content
Ash Content
AOAC
15.0 Sweeteners
15.1 Refined and raw
sugar
15.2 Brown sugar
15.3 Honey
Ash Content
Sodium(Na)
AOAC
AAS
Page 146 of 236
Microbiological Testing
Products Specific Tests Method/Reference 1.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count
Pour Plate Method BAM Online
2001
Salmonella
Conventional Method
BAM Online
01.2 Sweetened
Condensed Milk
Aerobic Plate Count
Pour Plate Method BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
01.4 Pasteurized milk
Aerobic Plate Count
Pour Plate Method
BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method
BAM Online
01.5 Pasteurized cream
Aerobic Plate Count
Pour Plate Method BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method
BAM Online
01.6 Yogurt and other
fermented milk
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method, BAM
Online
01.7 Cheese and Cheese
Salmonella
Conventional Method, BAM
Page 147 of 236
Products; e.g.
Cottage Cheese;
Soft and semi-soft
cheese
Online
01.8 Processed Cheese
Spread
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
01.9 All Raw Milk Cheese;
Raw Milk Un-ripened
cheese with moisture
>50%, pH >5.0
Salmonella
Conventional Method, BAM
Online
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method, BAM
Online
02.3 Margarine
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
03.0 Edible Ices, Including Sherbet and Sorbet
03.1Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 148 of 236
Coliform Count
Chromocult, Rapid Method
S.aureus
Petrifilm, Rapid Method
03.2 Ice Cream with
added ingredients
(nuts, fruits, cocoa)
Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method, BAM
Online
03.3 Flavored Ice
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
04.0 Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Pour Plate Method, BAM Online
04.2 Chocolate Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count Pour Plate Method, BAM Online
Salmonella Conventional Method, BAM
Online
04.3 Chocolate
Confectionaries(choc
olate bars, blocks,
bonbons)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
04.4 Sugar Confectionaries
(Hard and soft
candies, toffees,
caramel, fondants,
creams,
nougats and pastes)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
Page 149 of 236
05.0 Fruits and Vegetables, Nuts and Seeds
05.2 Fermented
Vegetables, Ready
to Eat (e.g. Kimchi)
Yeast and Mold Count
Pour Plate Method, BAM Online
Salmonella Conventional Method, BAM
Online
05.6 Peanut Butter and
other Nut Butters
Salmonella
Conventional Method, BAM
Online
05.7 Sun Dried Fruits
Yeast and Molds Count
Pour Plate Method, BAM Online
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella Conventional Method, BAM
Online
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast Count Mold Count
Pour Plate Method, BAM Online
Coliform Count Chromogenic Agar, Rapid
Method
07.2 Cereals/Cereal Grains
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast Count Mold Count
Pour Plate Method, BAM Online
Coliform Count Chromogenic Agar, Rapid
Method
07.4 Soya Flours,
Concentrates and
Isolates
Mold Count
Salmonella
Pour Plate Method, BAM Online
Conventional Method, BAM
Online
07.5 Flour, Corn meal, Corn
grits, Semolina
Yeast Count Molds Count
Pour Plate Method, BAM Online
Page 150 of 236
Coliform
Chromogenic Agar, Rapid
Method
07.7 Soy Protein
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella Conventional Method, BAM
Online
07.9 Pasta Products and
Noodles Uncooked
(wet and dry)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method, BAM
Online
07.10 Starch
Aerobic Plate Count
Pour Plate Method BAM Online,
Yeast and Molds Count
Pour Plate Method BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella Conventional Method, BAM
Online
08.0 Bakery Products
08.1 Frozen Bakery
products(ready to eat)
with low- acid or high
aw fillings or toppings
Salmonella Conventional Method, BAM
Online
08.2 Frozen Bakery Products
(to be cooked) with
low - acid or high aw
fillings or toppings
(e.g. Meat pies, pizzas)
Salmonella Conventional Method, BAM
Online
08.3 Frozen and
Refrigerated
Doughs (Chemically
leavened)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast Count Mold Count
Pour Plate Method, BAM Online
Page 151 of 236
Coliform Count
Chromogenic Agar, Rapid
Method
Salmonella Conventional Method, BAM
Online
08.4 Frozen and
Refrigerated Doughs
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast Count Mold Count
Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Method
08.5 Baked Goods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Molds Count
Spread Plate Method, BAM
Online
Coliform Count
Chromogenic Agar, Rapid
Method
09.0 Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast Count Mold Count
Pour Plate Method, BAM Online
Coliform Count Chromogenic Agar, Rapid
Method
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish
and Cold-Smoked
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
11.2 Pre-Cooked Breaded
Fish
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
11.3 Frozen Raw
Crustaceans
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 152 of 236
Salmonella
Conventional Method, BAM
Online
11.5 Cooked, Chilled and
Frozen Crabmeat
Aerobic Plate Count Pour Plate Method, BAM Online
11.6 Fresh and Frozen
Bivalve Molluscs
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup
and Sauces
Aerobic Plate Count
Pour Plate, BAM Online
Yeast and Mold Count
Coliform Count
Pour Plate Method, BAM Online
Chromogenic Agar,
Rapid Method
Salmonella
Conventional Method, BAM
Online
12.3 Spices
Aerobic Plate Count
Pour Plate Method, BAM Online
Molds Count
Pour Plate Method, BAM Online
12.4 Spices (ready to eat)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Pour Plate Method, BAM Online
Coliform Count Chromogenic Agar, Rapid
Method
Salmonella
Conventional Method, BAM
Online
12.5 Salad Dressing (e.g.
Mayonnaise,
Thousand Island,
Ranch, French)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
13.0 Beverages
13.1 Non-alcoholic
beverages
(canned/bottled fruit
and vegetable juices,
energy drinks and
particulated drinks,
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count Pour Plate Method, BAM Online
Page 153 of 236
carbonated and non-
carbonated water-
based flavoured drinks
and concentrates
(liquid or solid for water-
based flavoured drinks)
Coliform Count
Chromogenic Agar, Rapid
Method
13.2 Frozen Juice
Concentrate
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
13.3 Powdered Beverages
(e.g. Iced tea,
powdered juice/ mixes)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count Chromogenic Agar, Rapid
Method
14.0 Food for Infants and Young Children
14.1 Powdered Infant
Formula with or without
added Lactic acid
producing cultures
(intended for 0 to 6
months)
Aerobic Plate Count Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
14.2 Follow-up Formula/ Milk
Supplement (Intended
for infants 6 months on
and for young children
12-36 months of age)
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Conventional Method, BAM
Online
14.6 Dried products
requiring reconstitution
and boiling before
consumption
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
Chromogenic Agar, Rapid
Methods
Salmonella
Conventional Method, BAM
Online
14.7 Cereal based foods
for infants
Aerobic Plate Count Pour Plate Method, BAM Online
Salmonella Conventional Method, BAM
Online
IV. Water
1.0 Bottled Water
Heterotrophic Plate Count
Coliform
Pour Plate Method, SMEWW
SMEWW
Page 154 of 236
5. Department of Science and Technology – V
Regional Standards and Testing Laboratory
Address : Regional Center Site, Rawis, Legazpi City
Telephone No. : (052) 482-0376; 105 loc. 113
Fax No. : (052) 820-5039
E-mail : [email protected]
Contact Person : Christopher G. Millena
Laboratory Head
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 17 May 2015
Chemical Testing
Products Specific Tests Method/Reference
I. Foods 04.0 Confectioneries
04.1 Cocoa powder
04.2 Chocolate products;
Chocolate
confectioneries
04.3 Sugar confectioneries
(hard and soft candy,
nougats, etc.
Moisture
Air Oven Method/ AOAC
Ash
Gravimetric Method/
AOAC
Fat
Soxhlet Method/ AOAC
Protein Kjeldahl Method/AOAC
05.0 Fruits and vegetables, nuts and seeds
05.2 Fermented fruits and
Vegetables
05.3 Fruits and vegetable
products inhermetically
sealed container
05.4 Dried vegetables
05.5 Coconut (dessicated)
05.6 Nut and seed purees
and spreads (e.g.,
peanut butter)
05.7 Sundried fruit
05.8 Jams, jellies
marmalades and fruit
fillings pastries
05.9 Fruit preparations
(pulp,purees, fruit
toppings and coconut
milk)
Moisture
Air Oven Method/ AOAC
Ash
Gravimetric Method/ AOAC
Fat Soxhlet Method/
AOAC
Protein
Kjeldahl Method/ AOAC
Page 155 of 236
06.0 Egg and egg products
06.1 Egg products
06.1.1 Liquid egg products
06.1.2 Frozen egg products
06.1.3 Dried and/or heat
coagulated egg
products
06.2 Preserved eggs,
including alkaline,
salted, and canned
eggs
06.3 Egg-based desserts
(e.g. custard)
Moisture
Air Oven Method/ AOAC
Ash
Gravimetric Method/ AOAC
Fat
Soxhlet Method/AOAC
Protein
Kjeldahl Method/ AOAC
07.0 Cereals and cereal products
07.5 Flour, corn meal, corn
grits, semolina
07.9 Pasta products and
noodles
Moisture
Air Oven Method /AOAC
Ash
Gravimetric Method/ AOAC
Fat
Soxhlet Method/AOAC
Protein Kjeldahl Method/ AOAC
09.0 Ready-to-eat savouries
09.1 Snacks foods- potato,
cereal, flour or starch
based
Moisture
Air Oven Method /AOAC
Ash
Gravimetric Method/ AOAC
Fat
Soxhlet Method/
AOAC
Protein
Kjeldahl Method/ AOAC
11.0 Fish and fish products, including mollusks, crustaceans, and echinoderms
11.1 Processed fish and fish
products
11.2 Semi-preserved fish
and fish
products
11.3 Fully preserved fish
and fish
products
Moisture
Air Oven Method /AOAC
Ash
Gravimetric Method/ AOAC
Fat
Soxhlet Method/AOAC
Protein Kjeldahl Method/ AOAC
12.0 Salts, spices, soups, sauces, salads and protein products
Page 156 of 236
12.2 Herbs, spices, seasoning
and condiments
Moisture
Air Oven Method /AOAC
Ash
Gravimetric Method/ AOAC
Fat Soxhlet Method/AOAC
Protein
Kjeldahl Method/ AOAC
13.0 Beverages
13.1 Non-alcoholic ( Bottled
water)
pH
Conductivity
Turbidity
Total Dissolved Solids
SMEWW Method
15.0 Sweeteners, including honey
15.1 Refined and raw sugars
15.2 Brown sugar
15.3 Honey
Moisture
Air Oven Method /AOAC
Ash
Gravimetric Method/ AOAC
Fat
Soxhlet Method/AOAC
Protein Kjeldahl Method/ AOAC
Page 157 of 236
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count Pour Plate Method , BAM Online
2001
01.2 Sweetened
Condensed Milk
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count PetrifilmTM, Rapid Method
01.4 Pasteurized milk Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count PetrifilmTM, Rapid Method
01.5 Pasteurized cream Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count PetrifilmTM, Rapid Method
01.6 Yogurt and other
fermented
milk
Coliform Count
PetrifilmTM, Rapid Method
01.7 Cheese and Cheese
Products; e.g. Cottage
Cheese; Soft and semi-
soft
cheese
Coliform Count
PetrifilmTM, Rapid Method
01.8 Processed Cheese
Spread
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count PetrifilmTM, Rapid Method
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count PetrifilmTM, Rapid Method
Page 158 of 236
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count
PetrifilmTM, Rapid Method
02.3 Margarine
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count PetrifilmTM, Rapid Method
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count PetrifilmTM, Rapid Method
03.2 Ice Cream with
added ingredients
(nuts, fruits,
cocoa)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count PetrifilmTM, Rapid Method
03.3 Flavored Ice
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count PetrifilmTM, Rapid Method
04.0 Confectioneries
04.1 Cocoa Powder Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count PetrifilmTM, Rapid Method
04.2 Chocolate Products Aerobic Plate Count
Pour Plate Method, BAM Online
Molds Count
PetrifilmTM, Rapid Method
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
Aerobic Plate Count Pour Plate, BAM Online
Mold Count
PetrifilmTM, Rapid Method
04.4 Sugar Confectionaries
(Hard and soft
candies, toffees,
caramel, fondants,
creams, nougats and
pastes)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
PetrifilmTM, Rapid Method
05.0 Fruits and Vegetables, Nuts and Seeds
05.1 Fermented
Vegetables,
Yeast and Mold Count
PetrifilmTM, Rapid Method
Page 159 of 236
Ready to Eat (e.g.
Kimchi)
05.7 Sun Dried Fruits
Yeast and Mold Count
PetrifilmTM, Rapid Method
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count PetrifilmTM, Rapid Method
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
07.2 Cereals/Cereal Grains Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
07.4 Soya Flours,
Concentrates
and Isolates
Molds Count
PetrifilmTM, Rapid Method
07.5 Flour, Corn meal, Corn
grits, Semolina
Yeast and Yeast-like fungi
Count
Mold Count
PetrifilmTM, Rapid Method
07.7 Soy Protein Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Molds Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
07.9 Pasta Products and
Noodles
Aerobic Plate Count Pour Plate Method, BAM Online
Page 160 of 236
Uncooked (wet and
dry)
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
07.10 Starch Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
08.0 Bakery Products
08.3 Frozen and
Refrigerated Doughs
(Chemically
leavened)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
08.4 Frozen and
Refrigerated
Doughs
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
PetrifilmTM, Rapid Method
Coliform Count PetrifilmTM, Rapid Method
08.5 Baked Goods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
09. 0 Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Yeast-like fungi
Count
Mold Count
PetrifilmTM, Rapid Method
Page 161 of 236
Coliform Count
PetrifilmTM, Rapid Method
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish
and Cold-Smoked
Aerobic Plate Count
Pour Plate Method, BAM Online
11.2 Pre-Cooked Breaded
Fish Aerobic Plate Count
Pour Plate Method, BAM Online
11.3 Frozen Raw
Crustaceans
Aerobic Plate Count
Pour Plate Method, BAM Online
11.4 Frozen Cooked
Crustaceans Aerobic Plate Count
Pour Plate Method, BAM Online
11.5 Cooked, Chilled and
Frozen Crabmeat
Aerobic Plate Count
Pour Plate Method, BAM Online
11.6 Fresh and Frozen
Bivalve Molluscs
Aerobic Plate Count
Pour Plate Method, BAM Online
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count PetrifilmTM, Rapid Method
12.2 Spices
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
PetrifilmTM, Rapid Method
12.3 Spices (ready to eat) Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
12.4 Salad Dressing (e.g.
Mayonnaise, Thousand
Island, Ranch, French
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count PetrifilmTM, Rapid Method
13.0 Beverages
13.1 Non-alcoholic
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 162 of 236
beverages (e.g. Ready
to drink softdrinks, iced
tea, energy drinks)
Yeast and Mold Count
PetrifilmTM, Rapid Method
Coliform Count
PetrifilmTM, Rapid Method
13.2 Frozen Juice
Concentrate
Aerobic Plate Count Pour Plate Method, BAM Online
Yeast and Mold Count PetrifilmTM, Rapid Method
13.3 Powdered Beverages
(e.g. Iced tea,
powdered juice/mixes)
Aerobic Plate Count Pour Plate Method, BAM Online
Coliform Count PetrifilmTM, Rapid Method
14.0 Food for Infants and Young Children
14.1 Powdered Infant
Formula with or
without added Lactic
acid producing
cultures (intended for
0 to 6 months)
Aerobic Plate Count
Pour Plate Method, BAM Online
14.2 Follow-up Formula/
Milk Supplement
(Intended for infants 6
months on and for
young children 12-36
months of age)
Aerobic Plate Count
Pour Plate Method, BAM Online
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method, BAM Online
14.6 Dried products
requiring reconstitution
and boiling before
consumption
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
PetrifilmTM, Rapid Method
14.7 Cereal based foods for
infants
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 163 of 236
6. Department of Science and Technology – VI
Regional Standards and Testing Laboratory
Address : Magsaysay Village, La Paz, Iloilo City
Telephone No. : (033) 320-0093
Fax No. : (033) 320-0908
E-mail : [email protected]
Contact Person : Evelyn Taberna
Laboratory Head
Field of Testing : Chemical Testing
Validity: 21 October 2018
Microbiological Testing
Validity: 17 July 2015
Chemical Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream
powder
Protein
AOAC 991.20
Moisture
PT Procedure,
AOAC 930.15
Ash AOAC 945.46, AOAC 930.30
04.0 Confectioneries
04.2 Chocolate products;
chocolate
confectioneries
04.3 Sugar confectioneries
(hard and soft candy,
nougats, etc.)
Protein
AOAC 920.176
Moisture AOAC 925.45B
Ash
AOAC 900.02
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.5 Flour, corn meal, corn
grits, semolina
07.7 Soy protein
07.9 Pasta products and
noodles (e.g. rice
paper, rice vermicelli,
soybean pastas and
noodles
Protein
AOAC 984.13
Moisture
PT Procedure, AOAC 930.15
Ash
Direct Method, AOAC 9234.03
08.0 Bakery Products
08.3 Breads and rolls
08.4 Crackers, excluding
sweet crackers
Protein
Moisture
AOAC 984.13
PT Procedure,
AOAC 930.15
As Direct Method, AOAC 9234.03
Page 164 of 236
15.0 Sweeteners, including honey
15.2 Brown sugar
15.3 Honey
Protein
AOAC 920.176
Moisture AOAC 925.45B
Ash
AOAC 900.02
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream
powder
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
01.2 Sweetened
Condensed Milk
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
Yeast and Mold Count Pour Plate Method,
BAM Online 2001
01.4 Pasteurized milk
Aerobic Plate Count Pour Plate Method,
BAM Online
01.5 Pasteurized cream
Aerobic Plate Count Pour Plate Method,
BAM Online
01.7 Cheese and Cheese
Products e.g. Cottage;
Cheese; Soft and semi-soft
cheese
Coliform Count
E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
01.8 Processed Cheese
Spread
Aerobic Plate Count Pour Plate Method,
BAM Online
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count Pour Plate Method,
BAM Online
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
Pour Plate Method,
BAM Online
E.coli Multiple Tube Fermentation
Technique,
BAM Online 2001
02.3 Margarine
Aerobic Plate Count Pour Plate Method,
BAM Online
Page 165 of 236
Yeast and Molds Count Pour Plate Method,
BAM Online
Fecal Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count Pour Plate Method,
BAM Online
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count
Pour Plate Method,
BAM Online
03.3 Flavored Ice ( ie.ice
candy)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count
Pour Plate Method,
BAM Online
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
04.0 Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count Pour Plate Method,
BAM Online
Molds Count
Pour Plate Method,
BAM Online
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
04.2 Chocolate Products
Aerobic Plate Count Pour Plate Method,
BAM Online
Molds Count
Pour Plate Method,
BAM Online
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
Aerobic Plate Count Pour Plate Method,
BAM Online
Molds Count
Pour Plate Method,
BAM Online
Page 166 of 236
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
04.4 Sugar Confectionaries
(Hard and soft,
candies, toffees,
caramel, fondants,
creams, nougats and
pastes)
Aerobic Plate Count Pour Plate Method,
BAM Online
Molds Count
Pour Plate Method,
BAM Online
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001Method
05.0 Fruits and Vegetables, Nuts and Seeds
05.1 Frozen Vegetables &
fruits (pH >4.5)
E. coli Multiple Tube Fermentation
Technique,
BAM Online 2001Method
05.2 Fermented
Vegetables, Ready to
Eat (e.g. Kimchi)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count Pour Plate Method,
BAM On Line
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
05.4 Dried Vegetables
E.coli Multiple Tube Fermentation
Technique,
BAM Online 2001
05.7 Sun Dried Fruits
Yeast and Molds Count
Pour Plate Method,
BAM Online
E.coli Multiple Tube Fermentation
Technique,
BAM Online 2001
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products (liquid frozen,
dried)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count(for
dr
Pour Plate Method,
BAM Online
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast Count Mold Pour Plate Method,
BAM Online
07.2 Cereals/Cereal grains
Aerobic Plate Count Pour Plate Method,
BAM Online
Page 167 of 236
Yeast and Molds Count Pour Plate Method,
BAM Online
E.coli Multiple Tube Fermentation
Technique,
BAM Online
07.3 Cultured seeds and
grains (e.g. bean
sprout, alfalfa, etc)
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001Method
07.4 Soya Flours,
Concentrates and
Isolates
Molds Pour Plate Method,
BAM Online
07.5 Flour, Corn meal, Corn
grits, Semolina
Yeast Count Molds
Pour Plate Method,
BAM Online
07.7 Soy Protein
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count Pour Plate Method,
BAM Online
E.coli Multiple Tube Fermentation
Technique,
BAM Online 2001Method
07.8 Tofu E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001Method
07.9 Pasta Products and
Noodles Uncooked
(wet and dry)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count
Pour Plate Method,
BAM Online
07.10 Starch
Aerobic Plate Count
Pour Plate Method,
BAM Online
Yeast and Molds Count Pour Plate Method,
BAM Online
08.0 Bakery Products
08.3 Frozen and
Refrigerated Doughs
(Chemically leavened)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast Count Mold Count
Pour Plate Method,
BAM Online
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001Method
Page 168 of 236
08.4 Frozen and
Refrigerated Doughs
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast Count Mold Count
Pour Plate Method,
BAM Online
08.5 Baked Goods
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count
Pour Plate Method,
BAM Online
08.6 Coated or Filled, Dried
Shelf- Stable Biscuits
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001Method
09.0 Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast Count Mold Count
Pour Plate Method,
BAM Online
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish
and Cold-Smoked
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
E. coli Multiple Tube Fermentation
Technique,
BAM Online 2001
11.2 Pre- Cooked Breaded
Fish
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
Coliform Count Multiple Tube Fermentation
Technique,
BAM Online 2001
11.3 Frozen Raw
Crustaceans
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
11.5 Cooked, Chilled &
Frozen Crabmeat
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
Page 169 of 236
11.6 Fresh & Frozen Bivalve
Molluscs
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup
and Sauces
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count Pour Plate Method,
BAM Online
12.3 Spices
Aerobic Plate Count Pour Plate Method,
BAM Online
Molds Count
Pour Plate Method,
BAM Online
12.4 Spices (ready to eat)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count
Pour Plate Method,
BAM Online
12.5 Salad Dressing (e.g.
Mayonnaise Thousand
Island, Ranch, French)
Aerobic Plate Count Pour Plate Method,
BAM Online
Yeast and Molds Count Pour Plate Method,
BAM Online 2001
13.0 Beverages
13.1 Non-alcoholic
beverages
(e.g Ready to drink,
softdrinks, iced tea,
energy drinks)
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
13.2 Frozen Juice
Concentrate
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
Yeast and Molds Count Pour Plate Method,
BAM Online 2001
13.3 Powdered Beverages
(e.g. Iced tea,
powdered juice/mixes)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
14.0 Food for Infants and Young Children
14.1 Powdered Infant Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
Page 170 of 236
Formula with or without
added Lactic acid
producing cultures
(intended for 0 to 6
months)
Coliform Count
E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
14.2 Follow-up Formula/ Milk
Supplement (Intended
for infants 6 months on
and for young children
12-36 months of age)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
Coliform Count
E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
Coliform Count
Multiple Tube Fermentation
Technique,
BAM Online 2001
14.6 Dried products requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
14.7 Cereal based foods for
infants
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
Coliform Count
Multiple Tube Fermentation
Technique,
BAM Online 2001
Page 171 of 236
7. Department of Science and Technology – VII
Regional Standards and Testing Laboratory
Address : S & T Complex, Sudlon, Lahug, Cebu City
Telephone No. : (032) 254-7051
Fax No. : (032) 254-7049
E-mail : [email protected]
Contact Person : Roberto Edra
Laboratory Head
Field of Testing : Chemical Testing and
Microbiological Testing
30 June 2018
Chemical Testing
Products Specific Tests Method/Reference
I. Food 05.0 Fruits and vegetables, nuts and seeds 05.1 Frozen vegetables
and fruits
05.2 Fermented fruits
vegetables
05.3 Fruits and vegetable
products in
hermetically sealed
container
05.4 Dried fruits and
vegetables,
seaweeds , nuts and
seedfs
05.7 Jams, jellies,
marmalades
and fruit fillings for
pastries
05.8 Fruit preparations (
pulp, purees, fruit
toppings and
coconut milk)
Ash
NMKL Method No. 6, 4th Ed. 2003
Protein
NMKL Method No. 173, 2002
Sodium(Na)
Potassium(K)
Calcium(Ca)
In-house method C-SOP-3-112
11.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
11.1 Processed fish and fish
products, including
molluscs, crustaceans,
and echinoderms
11.2 Semi-preserved fish
and fish products,
including molluscs,
crustaceans, and
echinoderms
11.3 Fully preserved,
including canned or
fermented fish
and fish products,
including molluscs
crustaceans, and
echinoderms
Ash
NMKL Method No. 6, 4th Ed. 2003
Protein
NMKL Method No. 173, 2002
Sodium(Na)
Potassium(K)
Calcium(Ca)
In-house method C-SOP-3-112
Page 172 of 236
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods 01.0 Milk and Dairy products
01.1 Milk powder and
cream
powder
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
Salmonella detection Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and sherbet
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
S. aureus count
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
Salmonella detection
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
03.2 Ice cream with added
ingredients
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
S. aureus count
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
Salmonella detection
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
Page 173 of 236
05.0 Fruits, vegetables and nuts
05.5 Coconut Desiccated
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
Yeast and Mold Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chater 18
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
E.coli count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
Salmonella detection
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
07.0 Cereals and cereal products
07.1 Breakfast cereals
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
Yeast and Mold Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chater 18
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
E.coli count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
07.2 Cereal/cereal grains
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Page 174 of 236
Method/ AOAC 16th ed., 1995
Chapter 17, Method 990.12
Yeast and Mold Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chapter 18
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
E.coli count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
07.5 Flour, corn meal, corn
grits, Semolina
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
Mold Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chapter 18
Yeast and Yeast like fungi
Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chapter 18
08.0 Bakery Products
08.1 Frozen bakery products
(ready to eat) with low
acid or high aw fillings
or toppings
S. aureus count
Salmonella detection
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
08.2 Frozen bakery products
(to be cooked) with
low acid or high
aw fillings or toppings
(e.g. meat pies and
pizzas)
S. aureus count
Salmonella detection
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
08.3 Frozen and refrigerated
dough (Chemically
leavened)
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chapter 17, Method 990.12
Mold Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chapter 18
Page 175 of 236
Yeast and Yeast like
fungi
Food, Pour Plate Method/ BAM
On-line, April 2001, Chapter 18
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
E.coli count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
S. aureus count
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
Salmonella detection
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
11.0 Fish and fish products
11.1 Fresh frozen fish and
cold-smoked
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
E.coli Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
S. aureus Count
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
Salmonella detection
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
11.2 Pre-cooked breaded
and fish
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
E.coli count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Page 176 of 236
Chapter 17, Method 991.14
S. aureus count
Food, Surface Plating Method/
BAM On-line, April 2003, Chapter 5
13.0 Beverages
13.1 Non-alcoholic (e.g.
Ready to drink soft
drinks, iced tea,
energy drinks)
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chapter 17, Method 990.12
Yeast and Mold Count
Food, Pour Plate Method/ BAM
On-line, April 2001, Chapter 18
Coliform Count
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
13. 3 Powdered
beverages(Juices)
Aerobic Plate Count
Pour Plate Method/ BAM On-line,
Jan. 2001, Chapter 3
Food, Dry Dehydratable Film
Method/ AOAC 16th ed., 1995
Chater 17, Method 990.12
Coliform Count
Water, Standard Coliform Multiple
Tube (MPN) Test 908D/ SMEWW,
16th ed., Part 900-908A
Food, Pour Plate Method/ BAM
On-line, September 2002, Chapter
4
Food, Dry Dehydratable Film
Method /AOAC, 16th ed., 1995
Chapter 17, Method 991.14
IV. Water
1.0 Bottled Water
Heterotrophic Plate Count
E.coli count
Water, Pour Plate Method/
SMEWW, 16th ed. Part 900-907
Water, Standard Coliform Multiple
Tube (MPN) Test 908D/ SMEWW,
16th ed., Part 900-908A
Page 177 of 236
8. Department of Science and Technology – IX
Regional Standards and Testing Laboratory
Address : Pettit Barracks, Zamboanga City
Telephone No. : ( 062) 991-1024
Fax No. : (062) 992-1114
E-mail : [email protected]
Contact Person : Rosemarie Salazar
Laboratory Head
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 03 May 2018
Chemical Testing
Products Specific Tests Method/Reference
I. Foods 11.0 Fish and fish products, including mollusks, crustaceans, and echinoderm
11.1 Processed fish and fish
products
11.2 Semi-preserved fish
and fish products
11.3 Fully preserved,
including canned or
fermented fish and
fish products
Protein Kjeldahl Block Digestion
pH
AOAC 16th Ed.,1997
Electrometric
AOAC 937.07
AOAC 981.12
Fat Soxtec (Soxhlet)
AOAC 16th Ed.,1997
Lead
Cadmium
Direct Flame AAS Method after
Microwave Digestion, AOAC
999.10
12.0 Salts, spices, soups, sauces, salads and protein products
12.6 Sauces and like
products
12.6.4 Clear sauces
(e.g. fish sauce)
12.9 Soybean-based
seasonings and
condiments
Moisture Content
Oven-drying, Vacuum-oven
AOAC 16th ed.,1997
Ash Content
Gravimetric (Furnace), AOAC
16th ed. 1997
13.0 Beverages
13.4 Coffee, coffee
substitutes tea herbal
infusions, and other
hot cereal and grain
beverages
Protein
Kjeldahl Block Digestion
AOAC 16th Ed.,1997
pH
Electrometric
AOAC 937.07
AOAC 981.12
Page 178 of 236
Fat
Soxtec (Soxhlet)
AOAC 16th Ed.,1997
Lead
Cadmium
Direct Flame AAS Method after
Microwave Digestion, AOAC
999.10
IV.Waters
01.0 Bottled Water
Total Hardness
Titrimetric (EDTA)
SMEWW Part 2340C
Calcium
Titrimetric (EDTA)
SMEWW Part 3500Ca B
Magnesium
By calculation
SMEWW Part 3500-Mg
pH Electrometric
SMEWW Part 4500-H+
Conductivity
Conductivity Cell
SMEWW Part 2510B
Chloride
Titrimetric (Argentometric SMEWW
Part 4500-Cl -
Total Dissolve Solids Gravimetric ,Dried@ 180°C
SMEWW Part 2540C
Page 179 of 236
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods
1.0 Milk and Dairy products
01.1 Milk powder and
cream
powder
Aerobic Plate Count
Pour Plate Method , BAM Online
2001
Salmonella
Oxoid Salmonella Rapid Test
01.2 Sweetened
Condensed Milk
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plating Method, BAM
Online
01.4 Pasteurized milk
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella Oxoid Salmonella Rapid Test
01.5 Pasteurized cream
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
01.6 Yogurt and other
fermented milk
Salmonella Oxoid Salmonella Rapid Test
01.7 Cheese and Cheese
Products; e.g.
Cottage Cheese; Soft
and semi-soft cheese
Coliform count
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
01.8 Processed Cheese
Spread
Aerobic Plate Count Pour Plate Method, BAM Online
01.9 All Raw Milk Cheese;
Raw Milk Un-ripened
cheese with moisture
>50%, pH >5.0
Salmonella Oxoid Salmonella Rapid Test
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plating Method, BAM
Online
02.2 Butter made from Aerobic Plate Count
Pour Plate Method, BAM Online
Page 180 of 236
unpasteurized milk or
milk products
E.coli MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
02.3 Margarine
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count Dilution Plating Method, BAM
Online
Faecal Coliform MPN Method, BAM Online
Salmonella Oxoid Salmonella Rapid Test
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet
(plain and flavored)
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
03.2 Ice Cream with added
ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count
Pour Plate Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
03.3 Flavored Ice
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plating Method, BAM
Online
Coliform count
MPN Method, BAM Online
Salmonella Oxoid Salmonella Rapid Test
04.0 Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Dilution Plating Method, BAM
Online
Coliform count
MPN Method, BAM Online
Salmonella Oxoid Salmonella Rapid Test
Page 181 of 236
04.2 Chocolate Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Dilution Plating Method, BAM
Online
Coliform count
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks,
bonbons)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Dilution Plating Method, BAM
Online
Coliform count
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
04.4 Sugar
Confectionaries
(Hard and soft
candies toffees,
caramel, fondants,
creams, nougats and
pastes)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Dilution Plating Method, BAM
Online
Coliform count
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
05.0 Fruits and Vegetables, Nuts and Seeds
05.2 Fermented
Vegetables,
Ready to Eat (e.g.
Kimchi)
Yeast and Mold Count
Dilution Plating Method, BAM
Online
Coliform count
E.coli
MPN Method, BAM Online
Salmonella Oxoid Salmonella Rapid Test
05.4 Dried Vegetables
E.coli
MPN Method, BAM Online
05.6 Peanut Butter and
other Nut Butters
Salmonella
Oxoid Salmonella Rapid Test
05.7 Sun Dried Fruits
Yeast and Molds Count
Dilution Plating Method, BAM
Online
Page 182 of 236
E.coli
MPN Method, BAM Online
06.0 Egg and Egg Products
06.1 Pasteurized
Egg Products
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plating Method, BAM
Online
Salmonella
Oxoid Salmonella Rapid Test
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast & Yeast like Fungi
Count
Mold Count
Dilution Plating Method, BAM
Online
07.2 Cereals/Cereal Grains
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
07.4 Soya Flours,
Concentrates and
Isolates
Mold Count
Dilution Plating Method, BAM
Online
Salmonella
Oxoid Salmonella Rapid Test
07.5 Flour, Corn meal, Corn
grits, Semolina
Yeast and Yeast like Fungi
Count
Molds Count
Dilution Plating Method, BAM
Online
07.7 Soy Protein
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
07.9 Pasta Products and
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 183 of 236
Noodles Uncooked
(wet and dry)
Yeast and Mold Count Pour Plate Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
07.10 Starch
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plating Method, BAM
Online
Salmonella
Oxoid Salmonella Rapid Test
08.0 Bakery Products
08.1 Frozen Bakery
products (ready to
eat) with low-acid or
high aw fillings or
toppings
Salmonella
Oxoid Salmonella Rapid Test
08.2 Frozen Bakery
Products (to be
cooked) with low -
acid or high aw fillings
or toppings (e.g.
Meat pies, pizzas)
Salmonella
Oxoid Salmonella Rapid Test
08.3 Frozen and
Refrigerated Doughs
(Chemically
leavened)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and yeast like Fungi
Count Mold Count
Dilution Plating Method, BAM
Online
E.coli
MPN Method, BAM Online
Salmonella
Conventional Method, BAM
Online
08.4 Frozen and
Refrigerated Doughs
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Yeast like
Fungi Count Mold Count
Dilution Plating Method, BAM
Online
Page 184 of 236
08.5 Baked Goods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Molds Count
Dilution Plating Method, BAM
Online
09.0 Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast & Yeast like Fungi
Count Mold Count
Dilution Plating Method, BAM
Online
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish
and Cold-Smoked
Aerobic Plate Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
11.2 Pre-Cooked
Breaded Fish
Aerobic Plate Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
11.3 Frozen Raw
Crustaceans
Aerobic Plate Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
11.5 Cooked, Chilled and
Frozen Crabmeat
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 185 of 236
E.coli
MPN Method, BAM Online
11.6 Fresh and Frozen
Bivalve Molluscs
Aerobic Plate Count
Pour Plate Method, BAM Online
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup
and Sauces
Aerobic Plate Count
Pour Plate, BAM Online
Yeast and Mold Count
Dilution Plating Method, BAM
Online
Salmonella
Oxoid Salmonella Rapid Test
12.3 Spices Aerobic Plate Count
Pour Plate Method, BAM Online
Molds Count Dilution Plating Method, BAM
Online
12.4 Spices (ready to eat)
Aerobic Plate Count
Pour Plate Method, BAM Online
Mold Count
Dilution Plating Method, BAM
Online
Salmonella
Oxoid Salmonella Rapid Test
12.5 Salad Dressing (e.g.
Mayonnaise,
Thousand Island,
Ranch, French)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count Dilution Plating Method, BAM
Online
Salmonella
Conventional Method, BAM
Online
13.0 Beverages
13.1 Non-alcoholic
beverages
(e.g. Ready to drink
softdrinks, iced tea,
energy drinks)
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plate Method Method,
BAM Online
13.2 Frozen Juice
Concentrate
Aerobic Plate Count
Pour Plate Method, BAM Online
Yeast and Mold Count
Dilution Plate Method Method,
BAM Online
Aerobic Plate Count Pour Plate Method, BAM Online
Page 186 of 236
13.3 Powdered Beverages
(e.g. Iced tea,
powdered
juice/mixes)
14.0 Food for Infants and Young Children
14.1 Powdered Infant
Formula with or
without added
Lactic acid
producing cultures
(intended for 0 to 6
months)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
14.2 Follow-up Formula/
Milk Supplement
(Intended for infants
6 months on and for
young children 12-36
months of age)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
E.coli
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
14.5 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
14.6 Dried products
requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
14.7 Cereal based foods
for infants
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
MPN Method, BAM Online
Salmonella
Oxoid Salmonella Rapid Test
IV. Water
1.0 Bottled Water
E.coli
SMEWW
Page 187 of 236
9. Department of Science and Technology – X
Regional Standards and Testing Laboratory
Address : Jesus V. Seriña St.
Carmen, Cagayan de Oro City
Telephone No. : (088) 858 3931 to 33 loc. 26 (088) 850 2653
Fax No. : (088) 858-3931, (088) 850 2653
Contact Person : Engr. Romela N. Rantilla, DPA
Quality Manager
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 04 Mach 2018
Chemical Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Ash
AOAC 942.05
AOAC 945.46,
AOAC 923.03
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid milk
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Cheese and cheese
products
01.9 Processed cheese
spread
01.10 All raw milk cheese
Fat
Automated Soxhlet Method/
Tecator and AOAC 936.15
Protein
Automated Kjeldahl Method/
Tecator and
AOAC 948.15
Moisture
Air Oven Method
AOAC 930.15, AOAC 945.03,
AOAC 925.23
AOAC 985.35
Calcium
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
AOAC 985.35
Iron
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS AOAC 985.35
Page 188 of 236
Sodium
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.3 Cultured seeds and
grains
07.4 Soya flours
concentrates and
isolates
07.5 Flour, corn meal, corn
grits, semolina
07.6 Frozen entrees
containing rice or corn
flour
07.7 Soy protein
07.8 Tofu
07.9 Pasta products and
noodles
07.10 Starch
07.11 Cereal and starch-
based desserts
07.12 Batters
Ash AOAC 942.05, AOAC 945.46,
AOAC 923.03
Fat
Automated Soxhlet Method/
Tecator and AOAC 936.15
Protein
Automated Kjeldahl Method/
Tecator and
AOAC 948.15
Moisture
Air Oven Method
AOAC 930.15, AOAC 945.03,
AOAC 925.23
AOAC 985.35
Calcium
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS AOAC 985.35
Iron
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS AOAC 985.35
Sodium
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
IV. Water
1.0 Bottled water
Calcium
SMEWW Method 3030F
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
SMEWW Method 3030F
Page 189 of 236
Iron
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
SMEWW Method 3030F
Sodium
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
SMEWW Method 3030F
Lead
Varian Flame Atomic Absorption
Spectrophotometry Analytical
Methods/ and Spectra A
Software 220 FS
Page 190 of 236
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count
Salmonella
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
01.2 Sweetened condensed
milk
Aerobic Plate Count
Yeast and Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
01.4 Pasteurized milk
Aerobic Plate Count
Salmonella
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
01.5 Pasteurized cream
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
Fecal coliform Count
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
01.6 Yogurt and other
fermented milk
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Page 191 of 236
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
01.7 Cheese and cheese
products; e.g. Cottage
Cheese, soft and semi-
soft cheese (moisture >
39%, pH
> 5.0)
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
01.8 Processed cheese
spread
Aerobic Plate Count Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
01.9 All raw milk cheese;
raw milk unripened
cheese with
moisture > 50%, pH >
5.0
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
02.0 Fats and oils, and fat emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Yeast and Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
Page 192 of 236
and Reference Microbiology,
March 2005
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and sherbet
(plain
and flavoured)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
04.0 Confectioneries
04.1 Cocoa powder
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
05.0 Fruits and vegetables, nuts and seeds
05.1 Frozen vegetables
and fruits
(pH > 4.5)
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
05.4 Dried vegetables E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
05.5 Coconut (desiccated)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Yeast and Mold Count Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Page 193 of 236
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
05.6 Peanut Butter & other
Nut Butters
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
05.7 Sun dried fruit
Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli MPN Method
US FDA BAM. Online/ CAM-MFHPB
07.0 Cereals and cereal products
07.1 Breakfast cereals
Aerobic Plate Count
Mold Count
Yeast and Yeast-like fungi
Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
07.2 Cereal/cereal grains
Aerobic Plate Count
Yeast and Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
07.4 Soya flour
concentrates and
isolates
Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
07.5 Flour, corn meal, corn,
grits, semolina
Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Yeast and Yeast-like fungi
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Page 194 of 236
08.0 Bakery Products
08.1 Frozen bakery
products (ready to
eat) with low acid
or high aw fillings or
toppings
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
08.2 Frozen bakery
products(to be
cooked) with low acid
or high
aw fillings or
toppings(e.g.
meat pies and pizzas)
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
08.3 Frozen and refrigerated
dough (Chemically
leavened)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Yeast and Yeast-like fungi
Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Page 195 of 236
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
08.4 Frozen and
refrigerated dough
Aerobic Plate Count
Mold Count
Yeast and Yeast-like fungi
Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
08.5 Baked Goods
(microbiologically
sensitive types e.g.
containing eggs and
dairy products)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Yeast and Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
11.0 Fish and fish products
11.1 Fresh Frozen Fish and
Cold-Smoked
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E .coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
11.2 Pre-cooked Breaded
and Fish
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Page 196 of 236
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
11.3 Frozen raw
crustaceans
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
11.4 Frozen cooked
Crustaceans
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
11.5 Cooked, chilled and
frozen crabmeat
Aerobic Plate Count Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Page 197 of 236
E. coli MPN Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
11.6 Fresh and frozen
bivalve molluscs
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
12.0 Spices, soups, sauces, salads and protein products
12.3 Spices
Aerobic Plate Count
Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
12.4 Spices (ready to eat)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
S. aureus
(coagulase +)
Coagulase positive count/
Surface Plate Method, /
Chromogenic Plate for the
Enumeration of S. aureus F12
Standard Units Evaluation and
Standards Laboratory Specialists
and Reference Microbiology,
March 2005
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
13.0 Beverages
13.1 Non-alcoholic (e.g.
Ready to drink soft
drinks, iced tea,
energy drinks)
Aerobic Plate Count
Yeast and Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Page 198 of 236
13.2 Frozen juice
concentrate
Aerobic Plate Count
Yeast and Mold Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
13.3 Powdered beverages
(Juices)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
14.0 Food for infants and young children
14. 1 Powdered infant
formula with or without
added lactic
acid producing
cultures (intended for
0 to 6 months old)
Aerobic Plate Count
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
E. coli
MPN Method
US FDA BAM. Online/ CAM-MFHPB
Salmonella
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
14.5 Dried and instant
products requiring
reconstitution
Aerobic Plate Count
Salmonella
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
14.6 Dried products
requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count
Salmonella
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
14.7 Cereal based foods for
infants
Aerobic Plate Count
Salmonella
Pour Plate Method
US FDA BAM. Online/ CAM-MFHPB
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
IV. Water
1.0 Bottled Water
Heterotrophic Plate Count
Pour Plate Method
SMEWW Method 9221
Coliform Count
Multiple Tube Fermentation
Technique
SMEWW Method 9221
Fecal Coliform Count
Multiple Tube Fermentation
Technique
SMEWW Method 9221
E. coli
Multiple Tube Fermentation
Technique
SMEWW Method 9221
Page 199 of 236
10. Department of Science and Technology – XI
Regional Standards and Testing Laboratory
Address : DMC Compound, Dumanlas Road, Bajada, Davao City
Telephone No. : (082) 227-5672/221-5428/227-1315
Fax No. : (082) 221-5295
E-mail : [email protected]
Contact Person : Dina Lyra Pantaleon
Laboratory Head
Field of Testing : Chemical Testing
Validity: 2 September 2014
Microbiological Testing
Validity: 11 February 2019
Chemical Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
Cream (UHT/sterilized)
01.5 Pasteurized milk
01.6 Pasteurized cream
01.7 Yogurt and other
fermented milk
01.8 Milk and buttermilk
01.9 Cheese and cheese
products (Cottage
cheese, soft and semi-
soft cheese
01.10 Processed cheese
spread
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Food analysis by R. Lees, 1975
Moisture
Air Oven Method
AOAC 925.10
Food analysis by R. Lees, 1975
Ash
Gravimetric Method
AOAC 923.03
Food analysis by R. Lees, 1975
02.0 Fats and oils, and fat emulsions
02.1 Fats and oils essentially
free from water
(vegetable oils and fats,
lard, tallow, fish oil and
other animal fats)
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Food analysis by R. Lees, 1975
Moisture
Air Oven Method
AOAC 925.10
Food analysis by R. Lees, 1975
Page 200 of 236
Ash
Gravimetric Method
AOAC 923.03
Food analysis by R. Lees, 1975
02.2 Fat emulsions mainly
of type water-in-oil
(butter, margarine)
Moisture
Air Oven Method
AOAC 925.10
Food analysis by R. Lees, 1975
05.0 Fruits and vegetables, seaweeds nuts and seeds
05.1 Frozen vegetables
and fruits
05.2 Fermented fruits and
vegetables
05.3 Fruits and vegetable
products in
hermetically sealed
container
05.4 Dried fruits and
vegetables,
seaweeds, nuts and
seeds
05.5 Nut and seed purees
and spreads (e.g.,
peanut butter)
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Food analysis by R. Lees, 1975
Moisture
Air Oven Method
AOAC 925.10
Food analysis by R. Lees, 1975
Ash
Gravimetric Method
AOAC 923.03
Food analysis by R. Lees, 1975
07.0 Cereals and cereal products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.5 Flour, corn meal, corn
grits, semolina
07.7 Soy Protein
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Food analysis by R. Lees, 1975
Moisture
Air Oven Method
AOAC 925.10
Food analysis by R. Lees, 1975
Ash
Gravimetric Method
AOAC 923.03
Food analysis by R. Lees, 1975
Page 201 of 236
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.5 Pasteurized Milk
Aerobic Plate Count
Coliform Count
US FDA BAM Online 2001
03.0 Edible ices, including sherbet and sorbet
03.1 Ice cream and
sherbet
Aerobic Plate Count
Coliform Count
S.aureus Count
US FDA BAM Online 2001
04.0 Confectioneries
04.1 Cocoa powder
Aerobic Plate Count
Mold Count
Coliform Count
US FDA BAM Online 2001
05.0 Fruits and vegetables, nuts and seeds
05.7 Sun dried fruit
Mold Count
E.coli Count
US FDA BAM Online 2001
07.0 Cereals and cereal products
07.4 Soya flours
concentrates and
isolates
Mold Count
US FDA BAM Online 2001
07.5 Flour, corn meal, corn
grits, semolina
Mold Count
Yeast and Yeast-like fungi Count
Coliform Count
US FDA BAM Online 2001
11.0 Fish and fish products
11.1 Fresh frozen fish and
cold- smoked
Aerobic Plate Count
E.coli Count
S.aureus Count
US FDA BAM Online 2001
11.2 Pre-cooked breaded
and fish
Aerobic Plate Count
E.coli Count
S.aureus Count
US FDA BAM Online 2001
13.0 Beverages
13.1 Non-alcoholic (e.g.
Aerobic Plate Count
US FDA BAM Online 2001
Page 202 of 236
Ready to drink soft
drinks, iced tea,
energy drinks)
Yeast and Mold Count
Coliform Count
13.2 Frozen juice
concentrate
Aerobic Plate Count
Yeast and Mold Count
US FDA BAM Online 2001
13.3 Powdered
beverages (Juices)
Aerobic Plate Count
Coliform Count
US FDA BAM Online 2001
IV. Water
1.0 Bottled Water
Heterotrophic
Plate count
SMEWW 21st Edition, 2005
Page 203 of 236
11. Department of Science and Technology – XIII (CARAGA)
Regional Standards and Testing Laboratory
Address : CSU Campus, Ampayon, Butuan City
Telephone No. : (085) 342-6225
Fax No. : (085) 342-9053
E-mail : [email protected]
Contact Person : Jennifer Dejarme
Laboratory Head
Field of Testing : Chemical Testing and
Microbiological Testing
Validity: 2 September 2019
Chemical Testing
Products Specific Tests Method/Reference
I. Foods
07.0 Cereals and Cereal Products
07.1 Breakfast cereals
07.2 Cereal/cereal grains
07.5 Flour, corn meal, corn
grits, semolina
07.9 Pasta products and
noodles (e.g rice
paper, rice vermicelli,
soybean pastas
and noodles
07.10 Starch
Moisture
Ash AOAC, 18th Edition
Page 204 of 236
Microbiological Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and
cream powder
Aerobic Plate Count Pour Plate Method, BAM Online
01.2 Sweetened
Condensed Milk
Aerobic Plate Count Pour Plate Method, BAM Online
01.4 Pasteurized milk Aerobic Plate Count Pour Plate Method, BAM Online
01.5 Pasteurized cream Aerobic Plate Count Pour Plate Method, BAM Online
01.7 Cheese and Cheese
Products; e.g.
Cottage Cheese; Soft
and semi-soft cheese
Coliform Count
MPN Method, BAM Online
01.8 Processed Cheese
Spread
Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized
Aerobic Plate Count Pour Plate Method, BAM Online
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count Pour Plate Method, BAM Online
02.3 Margarine
Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
03.0 Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream &
Sherbet (plain and
flavored)
Aerobic Plate Count Pour Plate Method, BAM Online
03.2 Ice Cream with
added ingredients
(nuts, fruits, cocoa)
Aerobic Plate Count Pour Plate Method, BAM Online
03.3 Flavored Ice
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count MPN Method, BAM Online
Page 205 of 236
04.0 Confectioneries
04.1 Cocoa Powder Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
04.2 Chocolate Products Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
04.4 Sugar
Confectionaries
(Hard and soft
candies, toffees,
caramel, fondants,
creams, nougats
and pastes)
Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
05.0 Fruits and Vegetables, Nuts and Seeds
05.1 Fermented
Vegetables, Ready
to Eat (e.g. Kimchi)
Coliform Count
MPN Method, BAM Online
06.0 Egg and Egg Products
06.1 Pasteurized Egg
Products Aerobic Plate Count
Pour Plate Method, BAM Online
07.0 Cereals and Cereal Products
07.1 Breakfast cereals Aerobic Plate Count
Pour Plate Method, BAM Online
07.2 Cereals/Cereal
Grains
Aerobic Plate Count Pour Plate Method, BAM Online
07.0 Cereals and Cereal Products
07.1 Breakfast cereals Aerobic Plate Count
Pour Plate Method, BAM Online
07.2 Cereals/Cereal
Grains
Aerobic Plate Count
Pour Plate Method, BAM Online
07.7 Soy Protein Aerobic Plate Count
Coliform Count
Pour Plate Method, BAM Online
MPN Method, BAM Online
07.9 Pasta Products and
Noodles Uncooked
(wet and dry
Aerobic Plate Count Pour Plate Method, BAM Online
07.10 Starch Aerobic Plate Count
Pour Plate Method, BAM Online
08.0 Bakery Products
Page 206 of 236
08.3 Frozen and
Refrigerated
Doughs (Chemically
leavened)
Aerobic Plate Count Pour Plate Method, BAM Online
08.4 Frozen and
Refrigerated
Doughs
Aerobic Plate Count Pour Plate Method, BAM Online
08.5 Baked Goods Aerobic Plate Count Pour Plate Method, BAM Online
08.6 Coated or Filled,
Dried Shelf-Stable
Biscuits
Coliform Count MPN Method, BAM Online
09.0 Ready to Eat Savouries
09.1 Snack Foods Aerobic Plate Count Pour Plate Method, BAM Online
10.0 Fish and Fish Products
10.1 Fresh and Frozen Fish
and Cold-Smoked Aerobic Plate Count Pour Plate Method, BAM Online
10.2 Pre-Cooked
Breaded Fish Aerobic Plate Count Pour Plate Method, BAM Online
10.3 Frozen Raw
Crustaceans Aerobic Plate Count Pour Plate Method, BAM Online
10.4 Frozen Cooked
Crustaceans Aerobic Plate Count Pour Plate Method, BAM Online
10.5 Cooked, Chilled and
Frozen Crabmeat Aerobic Plate Count Pour Plate Method, BAM Online
10.6 Fresh and Frozen
Bivalve Molluscs Aerobic Plate Count Pour Plate Method, BAM Online
11.0 Spices, Soups, Sauces, Salads and Protein Products
11.1 Dry Mixes for Soup
and Sauces
Aerobic Plate Count Pour Plate Method, BAM Online
11.2 Spices
Aerobic Plate Count
Pour Plate Method, BAM Online
11.3 Spices (ready to eat) Aerobic Plate Count
Pour Plate Method, BAM Online
11.4 Salad Dressing (e.g.
Mayonnaise,
Thousand Island,
Ranch, French)
Aerobic Plate Count
Pour Plate Method, BAM Online
12.0 Beverages
12.1 Non-alcoholic
beverages
(canned/bottled
fruit and vegetable
juices, energy drinks
and particulated
Aerobic Plate Count
Pour Plate Method, BAM Online
Page 207 of 236
drinks, carbonated
and non-
carbonated water-
based flavoured
drinks and
concentrates (liquid
or solid) for water-
based flavoured
drinks)
12.2 Frozen Juice
Concentrate
Aerobic Plate Count
Pour Plate Method, BAM Online
12.3 Powdered
Beverages (e.g. Iced
tea, powdered
juice/mixes)
Aerobic Plate Count
Pour Plate Method, BAM Online
13.0 Food for Infants and Young Children
13.1 Powdered Infant
Formula with or
without added
Lactic acid
producing cultures
(intended for 0 to 6
months)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count MPN Method, BAM Online
13.2 Follow-up Formula/
Milk Supplement
(Intended for infants
6 months on and for
young children 12-36
months of age)
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count MPN Method, BAM Online
13.3 Dried and Instant
products requiring
reconstitution
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count MPN Method, BAM Online
13.4 Dried products
requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count MPN Method, BAM Online
13.5 Cereal based foods
for infants
Aerobic Plate Count
Pour Plate Method, BAM Online
Coliform Count
MPN Method, BAM Online
Page 208 of 236
12. Department of Science and Technology – Cordillera Administrative Region (CAR)
Regional Standards and Testing Laboratory
Address : BSU Compd., Km. 6, La Trinidad Benguet
2601
Telephone No. : (074) 422-0979, (074) 422-2214
Fax No. : (074) 422-0979/ (074) 422 2214
E-mail : [email protected]
Contact Person : Jasmin Donaal
Laboratory Head
Field of Testing Chemical Testing and
Microbiological Testing
: Validity : 11 March 2019
Chemical Testing
Products Specific Tests Method/ Reference
l. Foods
01.0 Milk and Dairy Products
01.1 Milk powder and
cream powder
01.4 Liquid Milk
(evaporated and
Cream (UHT/sterilized)
01.7 Yogurt and other
fermented milk
Ash
Gravimetric,
AOAC 18th Ed, 2005
Moisture
Oven,
AOAC 18th Ed. 2005
Fat
Soxhlet/Solvent Extraction with Acid
Hydrolysis, Method
AOAC 18th Ed. 2005
Protein
Kjeldahl,
AOAC 18th ed. 2005
Energy
Carbohydrates
By computation/ Philippine Food
Composition tables by FNRI-DOST,
1997
05.0 Fruits and vegetables, seaweeds, nuts and seeds
05.3 Fruits and vegetable
products in hermetically
sealed container
05.4 Dried fruits and
vegetables,
seaweeds, nuts
and seeds
05.6 Nut and seed purees
and spreads (e.g.,
peanut butter)
Ash
Gravimetric, AOAC 18th Ed, 2005
Moisture
Oven, AOAC 18th Ed. 2005
Fat
Soxhlet/Solvent Extraction with Acid
Hydrolysis, Method
AOAC 18th Ed. 2005
Page 209 of 236
05.8 Jams, jellies,
marmalades and fruit
fillings for pastries
Crude Protein
Kjeldahl, AOAC 18th ed. 2005
Energy
Carbohydrates
By computation/ Philippine Food
Composition tables by FNRI-DOST,
1997
07.0 Cereals and cereal products
07.5 Flour, corn meal, corn
grits, semolina
07.9 Pasta products and
noodles
Ash Gravimetric, AOAC 18th Ed, 2005
Moisture Oven, AOAC 18th Ed. 2005
Fat
Soxhlet/Solvent Extraction with Acid
Hydrolysis, Method
AOAC 18th Ed. 2005
Protein
Kjeldahl, AOAC 18th ed. 2005
Energy
Carbohydrates
By computation/ Philippine Food
Composition tables by FNRI-DOST,
1997
08.0 Bakery Products
08.1 Frozen bakery
products
(ready to eat and to
be Cooked)
08.2 Frozen and
Refrigerated dough
08.3 Breads and rolls
08.4 Crackers, excluding
sweet crackers
08.5 Cakes, cookies and
pies, doughnuts
08.6 Other ordinary bakery
products (e.g.,
bagels, pita, English
muffins)
08.7 Steamed breads and
buns
Ash
Gravimetric, AOAC 18th Ed, 2005
Moisture
Oven, AOAC 18th Ed. 2005
Fat
Soxhlet/Solvent Extraction with Acid
Hydrolysis, Method
AOAC 18th Ed. 2005
Protein Kjeldahl, AOAC 18th ed. 2005
Energy
Carbohydrates
By computation/ Philippine Food
Composition tables by FNRI-DOST,
1997
12.0 Salts, spices, soups, sauces, salads and protein products
12.3 Vinegars
Acidity Titrimetry,
AOAC 18th ed., 2005
13.0 Beverages
13.2 Frozen juice
concentrate
Vitamin C
2-6-Dichloroindophenol Titrimetry,
AOAC Method 967.21
Page 210 of 236
13.3 Powdered beverage
13.4 Tea, and herbal
infusions 13.5 Alcoholic beverages
( Beer and malt
beverages, wines)
Alcoholic Content
Refractometry, Method 920.58,
AOAC 18th Ed. 2005
Methanol Content Colorimetry, Method 958.04, AOAC
18th Ed. 2005
IV. Water
1.0 Bottled Water
pH
Meter, Method 973.41, AOAC 18th
Ed., 2005
Total Dissolved Solids (TDS)
Turbiditymeter
SMEWW Method 2130
Total Hardness as CaCO3
Titrimetry, Method 2340
Chloride
Argentometry, SMEWW Method
4500CI-B
Nitrate
Brucine Colorometric
Method,AOAC Method 973.50
Calcium
Titrimetry, SMEWW Method 3500-Ca
Magnesium
Calculation, SMEWW Method 3500-
Mg
Sulfate
Turbidimetry, SMEWW Method 4500-
SO4
Turbidity Turbidimeter
SMEWW Method 2130
Total Dissolved Solids (TDS) (TDS Dried at 1800C)
SMEWW Method 2540C
Microbiological Testing
Products Specific Tests Method/ Reference
I. Foods
01.0 Milk and dairy products
01.1 Milk Powder
(e.g whole, nonfat or filled
milk, buttermilk, whey and
whey protein)
Aerobic Plate Count
US FDA BAM
Page 211 of 236
01.2 Sweetened Condensed
Milk
Aerobic Plate Count
US FDA BAM
Molds and Yeast Count
Coliform Count, cfu/g
01.4 Pasteurized Milk
Aerobic Plate Count
Coliform Count , cfu/mL
01.5 Pasteurized Cream
Aerobic Plate Count
Coliform Count, cfu/mL
01.6 Yogurt and other
fermented milk
Coliform Count, cfu/mL
S. aureus (cogualase +)
01.7 Cheese and Cheese
Products
e.g. Cottage cheese; soft
and semi-soft cheese
Coliform, MPN/g
E.coli, MPN/g
S. aureus (cogualase +)
01.8 Processed Cheese Spread
Aerobic Plate Count
Coliform, cfu/g
S. aureus (cogualase +)
01.9 All Raw Milk Cheese
S. aureus (cogualase +)
02.0 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
US FDA BAM
Coliform Count, cfu/g
Mold and Yeast Count
S. aureus (coagulase +)
02.2 Butter made from
Aerobic Plate Count
Page 212 of 236
unpastuerized milk or milk
products
Coliform Count, cfu/g
E. Coli, MPN/g
S. aureus (coagulase +)
02.3 Margarine
Aerobic Plate Count
Mold and Yeast Count
S. aureus (coagulase +)
03.0 Edible ices, including sherbet and sorbet
03.1 Ice Cream and Sherbet
(plain and flavored)
Aerobic Plate Count
US FDA BAM
Coliform Count, cfu/g
S. aureus (coagulase +)
03.2 Ice cream with added
ingredient (nuts, fruits,
cocoa etc.)
Aerobic Plate Count
Coliform Count, cfu/g
S. aureus (coagulase +)
03.3 Flavored Ice
(e.g. ice candy)
Aerobic Plate Count
Coliform Count, MPN/g
Mold and Yeast Count
04.0 Confectionaries
04.1 Cocoa Powder Aerobic Plate Count
US FDA BAM
Molds Count
Coliform Count, MPN/g
04.2 Chocolate Products Aerobic Plate Count
Molds Count
Coliform Count, MPN/g
04.3 Chocolate confectionaries
(chocolate bars, blocks) Aerobic Plate Count
US FDA BAM
Molds Count
Page 213 of 236
Coliform Count, MPN/g
04.4 Sugar Confectionaries
(hard and soft candies,
toffees, caramel,
fondants, creams, nougats
and pastes)
Aerobic Plate Count
Molds Count
Coliform Count, MPN/g
05.0 Fruits and vegetables, nuts and seeds
05.1 Frozen vegetables and
fruits (pH > 4.5)
E.coli Count, MPN/g
US FDA BAM
05.2 Fermented Vegetables
ready to eat ( e.g. Kimchi) Mold and Yeast Count
Coliform, MPN/g
E. coli, MPN/g
05.4 Dried vegetables
E. coli, MPN/g
05.7 Sun dried fruit Mold Count
E. coli, MPN/g
07.0 Cereals and cereal products
07.1 Breakfast cereals
Aerobic Plate Count
US FDA BAM
Mold Count
Yeast like & fungi Count
07.2 Cereal/cereal grains
Aerobic Plate Count
Yeast and Mold Count
Coliform Count, cfu/g
E.coli Count, MPN/g
07.3 Cultures seeds and grains
(e/g. bean sprouts, alfalfa
etc.)
Coliform Count, cfu/g
E.coli Count, MPN/g
07.4 Soya Flours Concentrates
and Isolates
Mold Count
07.5 Flour, Corn mal, Corn Flor,
Semolina
Mold Count
Page 214 of 236
Yeast and Yeastlike fungi
Coliform, cfug/g
07.9 Pasta products and
noodles Uncooked (wet
and dry)
Aerobic Plate Count
US FDA BAM
Coliform Count, cfu/g
Yeast and Mold Count
S. aureus(coagulase +)
07.10 Starch
Aerobic Plate Count
US FDA BAM
Yeast and Mold Count
Coliform Count, cfu/g
08.0 Bakery Products
08.1 Frozen Bakery Products(
ready to eat) with low acid
or high aw fillings or toppings
S. aureus(coagulase +)
US FDA BAM
08.2 Frozen Bakery Products( to
be cooked) with low acid or
high aw fillings or toppings
(ie. meat pies, pizzas)
S. aureus(coagulase +)
08.3 Frozen and Refrigerated
Doughs
(chemically leavened)
Aerobic Plate Count
Molds Count
Yeast and Yeastlike Fungi
Coliform, cfu/g
E. coli, MPN/g
S. aureus(coagulase +)
08.4 Frozen and Refrigerated
Dough
Aerobic Plate Count
Molds Count
Page 215 of 236
Yeast and Yeastlike Fungi Count
Coliform, cfu/g
08.5 Baked Goods
(microbiologically sensitive
types e.g. containing eggs
and dairy products)
Aerobic Plate Count
Coliform, cfu/g
Mold and Yeast Count
S. aureus(coagulase +)
08.6 Coated or Filled, Dried
Shelf-Stable Biscuits
Coliform, MPN/g
09.0 Ready to Eat Savouries
09.1 Snack Foods Aerobic Plate Count
US FDA BAM
Mold Count
Yeast & Yeastlike fungi Count
Coliform, cfu/g
11.0 Fish and Fish Products
11.1 Fresh frozen fish and cold-
smoked
Aerobic Plate Count
US FDA BAM
E.coli Count, MPN/g
S. aureus(coagulase +)
11.2 Pre-cooked breaded fish
Aerobic Plate Count
E.coli Count, MPN/g
S. aureus (coagulase +)
11.3 Frozen Raw Crustaceans Aerobic Plate Count
E.coli Count, MPN/g
S. aureus(coagulase +)
Page 216 of 236
11.4 Frozen Cooked Aerobic Plate Count
E.coli Count, MPN/g
S. aureus(coagulase +)
11.5 Cooked, Chilled & Frozen
Crabmeat
Aerobic Plate Count
E.coli Count, MPN/g
S. aureus(coagulase +)
11.6 Fresh and Frozen Bivalve
Mollusc
Aerobic Plate Count
E.coli Count, MPN/g
S. aureus(coagulase +)
12.0 Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count
US FDA BAM
Mold and Yeast Count
Coliform Count, cfu/g
12.3 Spices
Aerobic Plate Count
Mold Count
13.0 Beverages
13.1 Non-alcoholic (e.g. Ready
to drink soft drinks, iced
tea, energy drinks)
Aerobic Plate Count
US FDA BAM
Coliform Count, cfu/mL
13.2 Frozen Juice Concentrate Aerobic Plate Count
Mold and Yeast Colunt
13.3 Powdered beverages
(e.g. iced tea,
powdered
juices/mixes)
Aerobic Plate Count
Coliform Count, cfu/g
IV. Water
a. Bottled Water
Heterotrophic
Plate count
Pour Plate, SMEWW Method
9215
Coliform Count
Multiple Tube Fermentation
Technique,/ SMEWW
Method 9221B, 9221E, 9223
E.coli Count
Multiple Tube Fermentation
Technique,/ SMEWW
Method 9221B, 9221E, 9223
Page 217 of 236
Department of Science and Technology – XII
Regional Standards and Testing Laboratory
Address : Regional Government Center, Cotabato City
Telephone No. : (064)421-6908
Fax No. : (064)421-2711
E-mail : [email protected]
Contact Person : DR. HAJA SITTIE SHAYMA
ZENAIDA P. HADJI RAOF-LAIDAN
Regional Director
Field of Testing : Chemical Testing
Validity: 29 April 2019
Microbiological Testing
Validity: 29 April 2019
Chemical Testing
Products Specific Tests Method/Reference
I. Foods
01.0 Milk and Dairy Products
01.1 Milk powder and
cream powder
Moisture
Ash
Protein
Fat
AOAC
01.3 Condensed milk
01.4 Liquid milk
(evaporated and cream
(UHT/sterilized)
01.5 Pasteurized milk
01.8 Milk and buttermilk
03.0 Edible ices, including sherbet and sorbet 03.1 Ice cream and
sherbet Moisture
Ash
Protein
Fat
AOAC 03.2 Ice cream with
added ingredients
03.3 Flavored Ice
04.0 Confectioneries 04.1 Cocoa powder
Moisture
Ash
Protein
Fat
AOAC
04.2 Chocolate
products;
chocolate
confectioneries
04.3 Sugar
confectioneries
(hard and soft
candy, nougats,
etc.)
Page 218 of 236
05.0 Fruits and vegetables, seaweeds, nuts and seeds 05.1 Frozen vegetables
and fruits
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
05.2 Fermented fruits
and vegetables
05.3 Fruits and
vegetable
products in
hermetically sealed
container
05.4 Dried fruits and
vegetables,
seaweeds, nuts
and seeds
05.5 Coconut
(desiccated)
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
05.6 Nut and seed
purees and
spreads (e.g.,
peanut butter)
05.7 Jams, jellies,
marmalades and
fruit fillings for
pastries
05.8 Fruit preparations
(pulp, purees, fruit
toppings and
coconut milk)
07.0 Cereals and cereal products 07.1 Breakfast cereals
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
07.2 Cereal/cereal
grains
07.3 Cultured seeds
and grains
07.4 Soya flours
concentrates and
isolates
07.5 Flour, corn meal,
corn grits, semolina
07.9 Pasta products
and noodles (e.g
rice paper, rice
vermicelli, soybean
pastas and
noodles)
07.10 Starch
07.11 Cereal and
starch based
desserts (e.g rice
Page 219 of 236
pudding, tapioca
pudding)
08.0 Bakery Products 08.1 Frozen bakery
products (ready to
eat and to be
cooked)
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
08.2 Frozen and
refrigerated dough
08.3 Bread and rolls
08.4 Crackers,
excluding sweet
crackers
08.5 Cakes, cookies
and pies,
doughnuts
08.6 Other ordinary
bakery products
(e.g., bagels, pita,
English muffins)
08.7 Steamed breads
and buns
09.0 Ready-to-eat savouries
09.1 Snack foods-
potato, cereal,
flour or starch
based
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
10.0 Meat and Meat Products 10.1 Dried animal
products
Moisture
Ash
Protein
Fat
AOAC
10.2 Meat paste and
pate
10.3 Cold cuts, frozen
and chilled hot
dogs, corned beef,
luncheon meat
10.4 Packaged cooked
and cured meat
10.6 Cooked Poultry
Meat to be
reheated before
eating (e.g
prepared frozen
meals)
10.7 Cured/Smoked
Poultry Meat
10.8 Dehydrated Poultry
Products
Page 220 of 236
10.9 Fresh/Frozen Raw
Chicken (during
processing)
10.10 Meat products in
hermetically sealed
container
11.0 Fish and fish products 11.1 Processed fish and fish
products, including
molluscs, crustaceans,
and echinoderms
Moisture
Ash
Protein
Fat
AOAC
11.1.1 Frozen fish and
cooked, fish
fillets, and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
11.1.2 Frozen battered
fish, fish fillets
and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
Moisture
Ash
Protein
Fat
AOAC
11.1.3 Frozen minced
and creamed
fish products,
including
molluscs,
crustaceans,
and
echinoderms
11.1.4 Cooked and/or
fried fish
products,
including
molluscs,
crustaceans
and
echinoderms
11.1.5 Smoked, dried,
fermented,
and/or salted
fish and fish
Page 221 of 236
products,
including
molluscs,
crustaceans,
and
echinoderms
11.2 Semi-preserved fish and
fish products, including
molluscs, crustaceans,
and echinoderms
Moisture
Ash
Protein
Fat
AOAC
11.2.2 Fish and fish
products,
including
molluscs,
crustaceans
and
echinoderms,
pickled and/or
in brine
11.2.4 Semi-preserved
fish and fish
products,
including
molluscs,
crustaceans
and
echinoderms(e.
g., fish paste)
11.3 Fully preserved,
including canned or
fermented fish and fish
products, including
molluscs, crustaceans,
and echinoderms
11.3.1 Smoked, dried,
canned or
fermented,
and/or salted
12.0 Salts, spices, soups, salads and protein products 12.2 Herbs,spices,seasoning,
and condiments (e.g.
seasoning for instant
noodles) Moisture
Ash
Protein
Fat
AOAC 12.3 Vinegars
12.6 Sauces and like
products
12.6.2 Non-emulsified
sauces (e.g
Page 222 of 236
ketchup,
cheese sauce,
cream sauce,
brown gravy)
12.6.3 Mixes for sauces
and gravies
12.6.4 Clear sauces
(e.g fish sauces)
13.0 Beverages 13.1 Non-alcoholic
beverages
(Canned/Bottled
Fruit and
vegetables
juices/nectars,
Energy drinks and
particulated drinks,
Carbonated and
Non-carbonated
water-based
flavoured drinks
and concentrates
(liquid or solid) for
water-based
flavoured drinks)
Moisture
Ash
Protein
Fat
AOAC
13.2 Frozen juice
concentrate
13.3 Powdered
beverages
13.4 Coffee, coffee
substitutes, tea,
herbal infusions,
and other hot
cereal and grain
beverages
13.5 Alcoholic
beverages (Beer
and malt
beverages, cider
and perry, grape
wines and wines,
mead, distilled
spirits containing
more than 15%
alcohol and
aromatized
alcoholic
beverages)
Page 223 of 236
15.0 Sweeteners, including honey 15.1 Refined and raw
sugars
Moisture
Ash
Protein
Fat
AOAC
15.2 Brown sugar
15.3 Honey
15.4 Other sugars and
syrups (e.g xylose,
maple syrup, sugar
toppings)
15.5 Table-top
sweeteners,
including those
containing high-
intensity
sweeteners
Microbiological Testing
Products Specific Tests Method/ Reference
III. Foods
01. Milk and Dairy products
01.5 Milk powder and
cream powder
Aerobic Plate Count Pour Plate Method,
BAM Online 2001
01.2 Sweetened
Condensed Milk
Aerobic Plate Count
Yeast and Mold Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
01.4 Pasteurized milk
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
01.5 Pasteurized cream
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
01.7 Cheese and Cheese
Products; e.g. Cottage
Cheese; Soft and semi-
soft cheese
Coliform
E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
01.8 Processed Cheese
Spread
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
02 Fats, Oils and Fat Emulsions
02.1 Butter (whipped,
pasteurized
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Page 224 of 236
02.2 Butter made from
unpasteurized milk or
milk products
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
02.3 Margarine
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
03. Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream &
Sherbet (plain and
flavored)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
03.2 Ice Cream with
added ingredients (nuts,
fruits, cocoa)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
03.3 Flavored Ice
( ie.ice candy)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
04. Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
04.2 Chocolate
Products
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
04.3 Chocolate
Confectionaries
(chocolate bars, blocks,
bonbons)
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
Page 225 of 236
04.4 Sugar
Confectionaries (Hard
and soft candies,
toffees, caramel,
fondants, creams,
nougats and pastes)
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
05. Fruits and Vegetables, Nuts and Seeds
05.01 Frozen Vegetables
& fruits (pH
>4.5)
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
05.2 Fermented
Vegetables, Ready to
Eat (e.g. Kimchi)
Aerobic Plate Count
Yeast and Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
05.4 Dried Vegetables
E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
05.7 Sun Dried Fruits
Yeast and Molds Count
E.coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
06. Egg and Egg Products
06.1 Pasteurized Egg
Products (liquid, frozen,
dried)
Aerobic Plate Count
Yeast and Molds Count(for dried
products)
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
07. Cereals and Cereal Products
07.1Breakfast cereals
Aerobic Plate Count
Yeast Count Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Page 226 of 236
07.2 Cereals/Cereal Grains
Aerobic Plate Count
Yeast and Molds Count
E.coli
Pour Plate Method,
BAM Online
Pour Plate Method,
BAM Online
Multiple Tube Fermentation
Technique,
BAM Online 2001
07.3 Cultured seeds and
grains (e.g. bean sprout, alfalfa,
etc)
E. coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
07.4 Soya Flours, Concentrates
and Isolates Molds
Pour Plate Method,
BAM Online 2001
07.5 Flour, Corn meal, Corn grits,
Semolina
Yeast Count Molds
Pour Plate Method,
BAM Online 2001
07.7 Soy Protein
Aerobic Plate Count
Yeast and Molds Count
E.coli
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
07.8 Tofu E.coli
Multiple Tube Fermentation
Technique,
BAM Online 2001
07.9 Pasta Products and
Noodles Uncooked (wet and
dry
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
07.10 Starch
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
08. Bakery Products
08.3 Fozen and Refrigerated
Doughs (Chemically leavened)
Aerobic Plate Count
Yeast Count Mold Count
E. coli
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
Page 227 of 236
08.4 Frozen and Refrigerated
Doughs
Aerobic Plate Count
Yeast Count Mold Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
08.5 Baked Goods
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
08.6 Coated or Filled, Dried
Shelf-Stable Biscuits Coliform
Multiple Tube Fermentation
Technique,
BAM Online 2001
09. Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Yeast Count Mold Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish and
Cold-
Smoked
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
11.2 Pre- Cooked Breaded Fish
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
11.3 Frozen Raw Crustaceans
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
Page 228 of 236
11.4 Cooked, Chilled &
Frozen Crabmeat Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
11.6 Fresh & Frozen Bivalve
Molluscs Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
12. Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and
Sauces
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.3 Spices
Aerobic Plate Count
Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.4 Spices (ready to eat)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.5 Salad Dressing (e.g.
Mayonnaise, ThousandIsland,
Ranch, French)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13. Beverages
13.1 Non-alcoholic beverages
(e.g Ready to drink, softdrinks,
iced tea, energy drinks)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13.2 Frozen Juice Concentrate
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13.3 Powdered Beverages (e.g.
Iced tea, powdered
juice/mixes)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
Page 229 of 236
14. Food for Infants and Young Children
14.1 Powdered Infant Formula
with or without added Lactic
acid producing cultures
(intended for 0 to 6 months)
Aerobic Plate Count
Coliform
E.coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
14.2 Follow-up Formula/ Milk
Supplement (Intended for
infants 6 months on and for
young children 12-36 months of
age)
Aerobic Plate Count
Coliform
E.coli
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
14.5 Dried and Instant products
requiring reconstitution
Aerobic Plate Count
Coliform
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
14.6 Dried products requiring
reconstitution and boiling
before consumption
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
14.7 Cereal based foods for
infants Aerobic Plate Count
Coliform Count
Pour Plate Method,
BAM Online 2001
Multiple Tube Fermentation
Technique,
BAM Online 2001
Page 230 of 236
Department of Science and Technology – XII
Regional Standards and Testing Laboratory
Address : Barangay Hall Compound, Calumpang, General Santos City
Telephone No. : (083)554-7997
E-mail : [email protected]
Contact Person : DR. HAJA SITTIE SHAYMA
ZENAIDA P. HADJI RAOF-LAIDAN
Regional Director
Field of Testing : Microbiological Testing
Validity: 11 February 2019
Microbiological Testing
Products Specific Tests Method/ Reference I. Foods
01. Milk and Dairy Products
01.1 Milk powder and
cream powder
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
01.2 Sweetened Condensed Milk
Aerobic Plate Count
Yeast and Mold Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
01.4 Pasteurized milk
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
01.5 Pasteurized cream
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
01.7 Cheese and Cheese Products;
e.g. Cottage Cheese; Soft and semi-
soft cheese
Coliform
E.coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
01.8 Processed Cheese Spread
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
02. Fats, Oils and Fat Emulsions
02.1 Butter (whipped, pasteurized
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Page 231 of 236
02.2 Butter made from unpasteurized
milk or milk products
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
02.3 Margarine
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
03. Edible Ices, Including Sherbet and Sorbet
03.1 Ice Cream & Sherbet (plain and
flavored)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
03.2 Ice Cream with added
ingredients (nuts, fruits, cocoa)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
03.3 Flavored Ice
( ie.ice candy)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
04. Confectioneries
04.1 Cocoa Powder
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
04.2 Chocolate Products
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
04.3 Chocolate Confectionaries
(chocolate bars, blocks, bonbons)
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Page 232 of 236
04.4 Sugar Confectionaries (Hard and
soft candies, toffees, caramel,
fondants, creams, nougats and
pastes)
Aerobic Plate Count
Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
05. Fruits and Vegetables, Nuts and Seeds
05.01 Frozen Vegetables &
fruits (pH >4.5)
E. coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
05.2 Fermented Vegetables, Ready to
Eat (e.g. Kimchi)
Aerobic Plate Count
Yeast and Molds Count
Coliform
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
05.4 Dried Vegetables
E.coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
05.7 Sun Dried Fruits
Yeast and Molds Count
E.coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
06. Egg and Egg Products
06.1 Pasteurized Egg Products (liquid,
frozen, dried)
Aerobic Plate Count
Yeast and Molds Count(for
dried products)
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
07. Cereals and Cereal Products
07.1 Breakfast cereals
Aerobic Plate Count
Yeast Count Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Page 233 of 236
07.2 Cereals/Cereal Grains
Aerobic Plate Count
Yeast and Molds Count
E.coli
Pour Plate Method,
BAM Online
Pour Plate Method,
BAM Online
Multiple Tube
Fermentation
Technique,
BAM Online 2001
07.3 Cultured seeds and grains (e.g.
bean sprout, alfalfa, etc)
E. coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
07.4 Soya Flours, Concentrates and
Isolates
Molds Pour Plate Method,
BAM Online 2001
07.5 Flour, Corn meal, Corn grits,
Semolina
Yeast Count Molds
Pour Plate Method,
BAM Online 2001
07.7 Soy Protein
Aerobic Plate Count
Yeast and Molds Count
E.coli
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
07.8 Tofu E.coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
07.9 Pasta Products and Noodles
Uncooked (wet and dry
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
07.10 Starch
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
08. Bakery Products
08.3 Fozen and Refrigerated Doughs
(Chemically leavened)
Aerobic Plate Count
Yeast Count Mold Count
E. coli
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Page 234 of 236
08.4 Frozen and Refrigerated Doughs
Aerobic Plate Count
Yeast Count Mold Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
08.5 Baked Goods
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
08.6 Coated or Filled, Dried Shelf-
Stable Biscuits Coliform
Multiple Tube
Fermentation
Technique,
BAM Online 2001
09. Ready to Eat Savouries
09.1 Snack Foods
Aerobic Plate Count
Yeast Count Mold Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
11.0 Fish and Fish Products
11.1 Fresh and Frozen Fish and
Cold-Smoked
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
11.2 Pre- Cooked Breaded Fish
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
11.3 Frozen Raw Crustaceans
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Page 235 of 236
11.5 Cooked, Chilled &
Frozen Crabmeat
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
11.6 Fresh & Frozen Bivalve
Molluscs
Aerobic Plate Count
E. coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
12. Spices, Soups, Sauces, Salads and Protein Products
12.1 Dry Mixes for Soup and Sauces
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.3 Spices
Aerobic Plate Count
Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.4 Spices (ready to eat)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.5 Salad Dressing (e.g. Mayonnaise,
Thousand Island, Ranch, French)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13. Beverages
13.1 Non-alcoholic beverages (e.g
Ready to drink, softdrinks, iced
tea, energy drinks)
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13.2 Frozen Juice Concentrate
Aerobic Plate Count
Yeast and Molds Count
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13.3 Powdered Beverages (e.g. Iced
tea, powdered juice/mixes)
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
14. Food for Infants and Young Children
Page 236 of 236
14.1 Powdered Infant Formula with or
without added Lactic acid
producing cultures (intended for 0
to 6 months)
Aerobic Plate Count
Coliform
E.coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
14.2 Follow-up Formula/ Milk
Supplement (Intended for infants
6 months on and for young
children 12-36 months of age)
Aerobic Plate Count
Coliform
E.coli
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
14.5 Dried and Instant products
requiring reconstitution
Aerobic Plate Count
Coliform
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
14.6 Dried products requiring
reconstitution and boiling before
consumption
Aerobic Plate Count
Pour Plate Method,
BAM Online 2001
14.7 Cereal based foods for infants Aerobic Plate Count
Coliform Count
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Legend to Method/ Reference
AOAC - Association of Official Analytical Chemists
AOCS - American Oil Chemists’ Society
BAM - Bacteriological Analytical Manual
SMEWW - Standard Methods for the Examination of Water and Wastewater
CMMEF - Compendium of Methods for Microbiological Examination of Food