Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
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Processed cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], total lactic acid [mg/100g], pH value [-], sodium chloride [g/100g], nitrate [mg/kg], citric acid (monydrate) [mg/100g], phosphorus [mg/100g], ash [g/100g], lactose (monohydrate) [g/100g] Article Number: 2010378 Description: In the production of processed cheese the matrix structure of cheese is changed significantly. Inappropriate handling in the sample preparation can cause errors in the analyse. This proficieny testing is suitable to demonstrate your competence. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Frozen shipping
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September 2028 | Add to cart | |
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Processed cheese (natamycin, aflatoxin)
Parameters (quantitative): natamycin (CAS 7681-93-8) [mg/kg], aflatoxin M1 [µg/kg] Article Number: 2010258 Description: The proficiency testing serves to secure compliance with legal valid limit. Category: immunological, molecular biological and microbiological testing food and feed cheese Accreditation: This proficiency test is not included in the scope of the accreditation. |
Frozen shipping
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December 2027 | Add to cart | |
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Processed cheese (natamycin, aflatoxin)
Article Number: 2010258 |
December 2028 | Add to cart | ||
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Pudding - dessert
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], pH value [-] Article Number: 2010087 Description: Additives for stabilisation in dessert can lead to incorrect interpretation in the analyse of fat, dry matter and protein, e.g. in the IR-spectroscopy. This proficiency testing is suitable to demonstrate your competence. Category: chemical-physical testing food and feed milk products (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Is currently underway. Can still be booked. |
 Refrigerated shipping
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October 2026 | Add to cart | |
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Pudding - dessert
Article Number: 2010087 |
November 2027 | Add to cart | ||
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Pudding - dessert
Article Number: 2010087 |
November 2028 | Add to cart | ||
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Pyrrolizidine alkaloids in honey
Parameters (quantitative): Screening for at least 9 different pyrrolizidine alkaloids, e.g. monocrotaline, heliotrine, retrorsine Article Number: 2011006 Description: Honey is one of the major sources for consuming toxic pyrrolizidine alkaloids (PA). PA are present in over 6000 plant species and function as protecting agents against predators. PA are liver-damaging and most likely carcinogen. Therefore, honey with high PA levels should not be sold. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Refrigerated shipping
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June 2027 | Add to cart | |
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Pyrrolizidine alkaloids in honey
Article Number: 2011006 |
June 2028 | Add to cart | ||
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Pyrrolizidine alkaloids in spices and tea
Parameters (quantitative): Screening for at least 9 different pyrrolizidine alkaloids, e.g. monocrotaline, heliotrine, retrorsine Article Number: 2010347 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Unfortunately, no further booking is possible this year. |
Refrigerated shipping
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September 2026 | ||
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Pyrrolizidine alkaloids in spices and tea
Article Number: 2010347 |
October 2027 | Add to cart | ||
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Pyrrolizidine alkaloids in spices and tea
Article Number: 2010347 |
October 2028 | Add to cart | ||
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Raw cream
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g] Article Number: 2010374 Description: This proficiency testing scheme covers the value-assessing parameters in raw cream which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw cream testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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July 2027 | Add to cart | |
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Raw cream
Article Number: 2010374 |
July 2028 | Add to cart | ||
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Raw milk 1
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], freezing point [m°C], pH value [-], casein [g/100g] Article Number: 2010015 Description: This proficiency testing scheme covers the value-assessing parameters in raw milk which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw milk testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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January 2027 | Add to cart | |
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Raw milk 1
Article Number: 2010015 |
January 2028 | Add to cart | ||
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Raw milk 2
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], freezing point [m°C], pH value [-], casein [g/100g] Article Number: 2010005 Description: This proficiency testing scheme covers the value-assessing parameters in raw milk which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw milk testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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June 2027 | Add to cart | |
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Raw milk 2
Article Number: 2010005 |
June 2028 | Add to cart | ||
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Raw sausage
Parameters (quantitative): aw value [-], pH value [-], D-lactic acid [mg/kg], L-lactic acid [mg/kg], sodium (Na) [mg/100 g], sodium nitrate [mg/kg], sodium nitrite [mg/kg], sorbic acid [mg/kg], saturated fatty acids [g/100 g Fett (fat)], monounsaturated fatty acids [g/100 g Fett (fat)], total fat [g/100 g], crude protein (N x 6,25) [g/100 g], moisture content [g/100 g], ash [g/100 g], sodium chloride [g/100 g], hydroxyproline [g/100 g], diphosphorus pentoxide (P2O5) [g/100 g], starch [g/100 g], solubilised milk protein [g/100 g] Article Number: 2010214 Category: chemical-physical testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Frozen shipping
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June 2027 | Add to cart | |
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Raw sausage
Article Number: 2010214 |
June 2028 | Add to cart | ||
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Ready to eat meals - enumeration coagulase pos. Staphylococcus
Parameters (quantitative): coagulase pos. Staphylococcus [cfu/g], aerobic total count [cfu/g] Article Number: 2011344 Category: immunological, molecular biological and microbiological testing food and feed food matrices (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
Frozen shipping
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November 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.