Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
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Simulated evaluation Sulfite-reducing clostridia Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration Sulfite-reducing clostridia [CFU] Article Number: 2011203 Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
July 2026 | Add to cart | ||
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Simulated evaluation yeasts Parameters (qualitative): calculation of microbial load [-] Parameters (quantitative): colony enumeration yeasts [CFU] Article Number: 2011200 Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
November 2025 | Add to cart | ||
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Simulated evaluation yeasts Parameters (qualitative): calculation of microbial load [-] Article Number: 2011200 |
July 2026 | Add to cart | ||
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Skimmed milk powder Parameters (quantitative): fat [g/100 g], moisture content [g/100 g], crude protein (N x 6,38) [g/100 g], lactose (monohydrate) [g/100 g], ash [g/100 g], titratable acid [g/100 g], pH value 1 [-] Article Number: 2010001 Category: chemical-physical testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. TNP Is currently underway. Can still be booked. |
 Refrigerated shipping
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August 2025 | Add to cart | |
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Skimmed milk powder Article Number: 2010001 |
September 2026 | Add to cart | ||
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Soft cheese Parameters (quantitative): fat 1 [g/100g], dry matter 1 [g/100g], protein (N x 6,38) 1 [g/100g], sodium chloride 1 [g/100g], pH value 1 [-] Article Number: 2010037 Description: The matrix soft cheese is more difficult to analyze than other cheese matrixes as the manufacture of soft cheese shows production fluctuations in principle. In addition the handling of cheese rind raises lots of questions again and again. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Refrigerated shipping
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May 2026 | Add to cart | |
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Solvent residues in food Parameters (quantitative): methanol (CAS 67-56-1) [mg/kg], acetone (CAS 67-64-1) [mg/kg], n-hexane (CAS 110-54-3) [mg/kg], dichloromethane (CAS 75-09-2) [mg/kg], methyl acetate (CAS 79-20-9) [mg/kg], isopropyl (CAS 67-63-0) [mg/kg], benzene (CAS 71-43-2) [mg/kg] Article Number: 2010943 Category: chemical-physical testing food and feed non-alcoholic beverages Accreditation: This proficiency test is not included in the scope of the accreditation. |
 Frozen shipping
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December 2025 | Add to cart | |
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Solvent residues in food Article Number: 2010943 |
December 2026 | Add to cart | ||
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Sour cream - Crème fraiche Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], pH value [-] Article Number: 2010170 Description: The testing of sour creme and crème fraîche differs from the testing of other milk products concerning the sample preparation. The proficiency testing is suitable for those laboratories which want to show their compenetce in the testing of this products. Category: chemical-physical testing food and feed milk products (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
Refrigerated shipping
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December 2026 | Add to cart | |
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Soy (GMO) Parameters (qualitative): Detection of screening elements P-35S, T-NOS and P-FMV Parameters (quantitative): relative amount GTS 40-3-2 [%], relative amount MON 89788 [%] Article Number: 2010720 Category: immunological, molecular biological and microbiological testing food and feed fats, oils and oilseeds Accreditation: This proficiency test is not included in the scope of the accreditation. |
Refrigerated shipping
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October 2025 | Add to cart | |
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Soy (GMO) Parameters (qualitative): Detection of screening elements P-35S, T-NOS and P-FMV Article Number: 2010720 |
November 2026 | Add to cart | ||
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Spoiling agents in fruit juice concentrate & compounds 1 Parameters (qualitative): spoiling agents qualitative Parameters (quantitative): spoiling agents quantitative [cfu/g], aerobic total count [cfu/g] Article Number: 2010199 Description: Yeasts, moulds, lactobacilli or acetic acid bacteria should be alternating analysed, e.g. with IFU-Method 2, IFU-Method 3, IFU-Method 4, IFU-Method 5 Category: immunological, molecular biological and microbiological testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
Frozen shipping
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April 2026 | Add to cart | |
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Spoiling agents in fruit juice concentrate & compounds 2 Parameters (qualitative): spoiling agents qualitative Parameters (quantitative): spoiling agents quantitative [cfu/g], aerobic total count [cfu/g] Article Number: 2010491 Description: Yeasts, moulds, lactobacilli or acetic acid bacteria should be alternating analysed, e.g. with IFU-Method 2, IFU-Method 3, IFU-Method 4, IFU-Method 5 Category: immunological, molecular biological and microbiological testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
Frozen shipping
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October 2025 | Add to cart | |
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Spoiling agents in fruit juice concentrate & compounds 2 Parameters (qualitative): spoiling agents qualitative Article Number: 2010491 |
November 2026 | Add to cart | ||
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Streptococci (faecal) mineral water and table water Parameters (qualitative): streptococci (faecal) qualitative Article Number: 2010676 Description: Possible methods for participation, e.g.: mineral- and table water regulation Category: immunological, molecular biological and microbiological testing food and feed mineral water and table water Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 Unfortunately, no further booking is possible this year. |
Frozen shipping
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September 2025 | ||
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Streptococci (faecal) mineral water and table water Parameters (qualitative): streptococci (faecal) qualitative Article Number: 2010676 |
October 2026 | Add to cart | ||
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Sugar free candies Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], water content [g/100 g] Article Number: 2010327 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
 Shipping at room temperature
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December 2026 | Add to cart | |
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Sugar mix (fruit preparation) Parameters (quantitative): sucrose (anhydrous) [g/100 g], glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], maltose (anhydrous) [g/100 g], starch [g/100 g], aspartame [ppm], acesulfam K [ppm], sorbate (as anion) [ppm], saccharin as free imide [ppm], total sugar (anhydrous) 1 [g/100 g] Article Number: 2010051 Category: chemical-physical testing food and feed fruit & vegetables products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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July 2026 | Add to cart | |
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Sugar substitutes in food Parameters (quantitative): Isomalt (sum of GPS and GPM) (anhydrous) [g/100 ml], Lactitol (anhydrous) [g/100 ml], Maltitol (anhydrous) [g/100 ml], Mannitol (anhydrous) [g/100 ml], Sorbitol (anhydrous) [g/100 ml], Xylitol (anhydrous) [g/100 ml] Article Number: 2010359 Category: chemical-physical testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Is currently underway. Can still be booked. |
Frozen shipping
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August 2025 | Add to cart | |
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Sugar substitutes in food Article Number: 2010359 |
August 2026 | Add to cart | ||
1
Parameters with this label depend on the number of participants and/or the choice of materials.
Under certain circumstances, this parameter may not be available in the proficiency test.
Under certain circumstances, this parameter may not be available in the proficiency test.