National Association of Testing Authorities, Australia
Scope of Accreditation
Modern Olives
Site
Modern Olives
Accreditation No.
15594
Site No.
16613
Date of Accreditation
27 Mar 2007
Contact
Ms Claudia Guillaume P: +61 (03) 52729570
Availability
Services available to external clients
Scope of Accreditation
Modern Olives
ISO/IEC 17025 (2017)
Environment
| Service | Product | Determinant | Technique | Procedure |
|---|---|---|---|---|
| Analysis for microorganisms | Potable waters | Escherichia coli; Coliforms - Faecal | Membrane filter | AS 4276.5 |
| Pseudomonas aeruginosa | Membrane filter | AS 4276.13 | ||
| Heterotrophic colony count | Pour plate | AS 4276.3 |
ISO/IEC 17025 (2017)
Food and Beverage
| Service | Product | Determinant | Technique | Procedure |
|---|---|---|---|---|
| Analysis for microorganisms | Edible fats and oils; Fruit and fruit products; Vegetables and vegetable products | Yeasts and moulds | Spread plate - Petrifilm | AOAC 997.02 |
| Plate count - Aerobic | Spread plate - Petrifilm | AOAC 990.12 | ||
| Escherichia coli; Coliforms | Spread plate - Petrifilm | AOAC 991.14 | ||
| Staphylococcus aureus - Coagulase positive; Staphylococcus spp. | Spread plate - Petrifilm | in-house method MO-SM-P-56 | ||
| Salmonella spp. | Enrichment | AFNOR UNI 03/06 - 12/07 | ||
| Clostridium perfringens | Pour plate | ISO 7937 | ||
| Listeria monocytogenes; Listeria spp. | Enrichment | in-house method MO-SM-P-69 | ||
| Analysis of physical and nutritional characteristics | Olive oil | 1,2-Diacylglycerol; 1,3-Diacylglycerol | GC-FID | ISO 29822 |
| Peroxide value | Titration | AOCS Cd 8b-90 | ||
| Phaeophytin-a; Pyropheophytin a | HPLC | ISO 29841 | ||
| Induction time - Oil stability index | Electrochemical | AOCS Cd 12b-92 | ||
| Specific extinction | UV-vis spectrophotometry | AOCS Ch 5-91 | ||
| Sterols; Triterpene dialcohols | GC-FID | COI/T.20/ Doc. No 26 | ||
| Free fatty acids | Titration | COI/T.20/Doc. No 34 | ||
| Fatty acid profile | GC-FID | COI/T.20/Doc. No 33 | ||
| Sensory evaluation tests | Olive oil | Organoleptic properties | Sensory evaluation | IOC/T.20/Doc.No.15 |
The only data displayed is that deemed relevant and necessary for the clear description of the activities and services covered by the scope of accreditation.
Grey text appearing in a SoA is additional freetext providing further refinement or information on the data in the preceding line entry.
Accreditation No.
15594
Site No.
16613
Print date
19 Sep 2024
END OF SCOPE