List of Accredited (Private - Govt) Laboratory As of July 2015

Republic of the Philippines
Department of Health
Food and Drug Administration
FDA List of Accredited Laboratories
Page 1 of 236
FDA List of Accredited Laboratories

(as of July 2015)
I.
PRIVATE LABORATORIES
1. Chempro Analytical Services Laboratories, Inc.

Address
Telephone No.
Fax No.
E-mail
:
:
:
Contact Person
Field of Testing
2nd Floor MS Building 146 Shaw

Boulevard
Extension Corner San Roque St.
Barangay Kapitolyo, Pasig City 1602
634-8600 or 635-6773
635-6773
chempro phi@yahoo.com
cbmartinez@chemproasli.com
igistaana@chemproasli.com
Crizelle B. Martinez
Quality Assurance Officer
Ivorie Gayle I. Sta Ana
Marketing Head
Microbiological Testing
Validity: 14 December 2014
Products
I.
Specific Tests
Method/ Reference
Aerobic Plate Count
CMMEF, 4th Edition, 2001
Aerobic Plate Count
Coliform Count
3M Petrifilm E. coli/
AOAC 998.08, 989.10, 991.14
Molds and Yeast count
Coliform Count
AOAC 998.08, 989.10, 991.14
I. Foods
01.0 Milk and Dairy products
01.1 Milk powder and cream
powder
01.2 Sweetened Condensed

Milk
01.5 Pasteurized milk

Page 2 of 236
01.5 Pasteurized cream
01.6 Yogurt and other

fermented milk
01.8 Processed Cheese Spread
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
02.0 Fats, Oils and Fat Emulsions

02.1 Butter (whipped,
pasteurized)
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
02.2 Butter made from

unpasteurized milk or milk
products
Aerobic Plate Count

Coliform Count
AOAC 998.08, 989.10, 991.14
02.3 Margarine
Aerobic Plate Count
03.0 Edible Ices, Including Sherbet and Sorbet

03.1 Ice Cream & Sherbet

(plain and flavored)
Aerobic Plate Count
03.2 Ice Cream with added

ingredients (nuts, fruits,
cocoa)
Aerobic Plate Count

Coliform Count
AOAC 998.08, 989.10, 991.14
03.3 Flavored Ice
Aerobic Plate Count
Page 3 of 236
Coliform Count
AOAC 998.08, 989.10, 991.14
Coliform Count
AOAC 998.08, 989.10, 991.14
04.0 Confectioneries
Aerobic Plate Count
04.1 Cocoa Powder
04.2 Chocolate Products
Mold count
Aerobic Plate Count

Mold count
04.3 Chocolate
Confectionaries
(chocolate bars, blocks,
bonbons)
04.4 Sugar Confectionaries
(Hard and soft candies,
toffees, caramel,
fondants, creams, nougats
and pastes)
Aerobic Plate Count

Mold count
Aerobic Plate Count

Mold count
05.2 Fermented Vegetables,

Ready to Eat (e.g. Kimchi)
Mold count
05.7 Sun Dried Fruits
Mold count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Aerobic Plate Count
05.0 Fruits and Vegetables, Nuts and Seeds
06.0 Egg and Egg Products

06.1 Pasteurized Egg
Products
07.0 Cereals and Cereal Products
Page 4 of 236
07.1 Breakfast cereals
07.2 Cereals/Cereal
Grains
07.3 Cultured seeds

and grains (e,g,
bean sprouts,
alfalfa)
07.4 Soya Flours, Concentrates
and iso0lates
07.5 Flour, Corn meal,
Corn grits, Semolina
07.7 Soy Protein
07.9 Pasta Products and

Noodles Uncooked (wet
and dry
07.10 Starch
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold and Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Aerobic Plate Count
Pour Plate Method, BAM Online
Aerobic Plate Count

AOAC 998.08, 989.10, 991.14
Aerobic Plate Count
Coliform Count
08.0 Bakery Products
08.3 Frozen and Refrigerated
Page 5 of 236
Doughs (Chemically
leavened)
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
Yeast count
11.1 Fresh and Frozen Fish and

Cold-Smoked
Aerobic Plate Count
11.2 Pre-Cooked Breaded Fish
Aerobic Plate Count
11.3 Frozen Raw Crustaceans
Aerobic Plate Count
11.4 Frozen Cooked

Crustaceans
Aerobic Plate Count
11.5 Cooked, Chilled and

Frozen Crabmeat
Aerobic Plate Count
11.6 Fresh and Frozen Bivalve

Molluscs
Aerobic Plate Count

Doughs
08.5 Baked Goods
09.0 Ready to Eat Savouries

09.1 Snack Foods
11.0 Fish and Fish Products
Page 6 of 236
12.0 Spices, Soups, Sauces, Salads and Protein Products

12.1 Dry Mixes for Soup and
Sauces
12.2 Spices
12.3 Spices (ready to eat)
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold and
Yeast count
Aerobic Plate Count

Mold count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold count
12.4 Salad Dressing (e.g.

Mayonnaise, Thousand
Island, Ranch, French)
Aerobic Plate Count

Mold count
Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Mold and
Yeast count
13.0 Beverages
13.1 Non-alcoholic beverages
(e.g. Ready to drink
softdrinks, iced tea,
energy drinks)
13.2 Frozen Juice Concentrate
13.3 Powdered Beverages

(e.g. Iced tea, powdered
juice/mixes)
14.0 Food for Infants and Young Children
Page 7 of 236
Aerobic Plate Count
Mold count
Yeast count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
14.1 Powdered Infant Formula

with or without added
Lactic acid producing
cultures (intended for 0 to
6 months)
Aerobic Plate Count
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
14.5 Dried and Instant products

requiring reconstitution
Aerobic Plate Count
Aerobic Plate Count
Coliform Count
AOAC 998.08, 989.10, 991.14
Aerobic Plate Count
14.6 Dried products requiring

reconstitution and boiling
before consumption
14.7 Cereal based foods for

infants
Page 8 of 236
2. F.A.S.T LABORATORIES
Services And Technical Cooperative
Address
Telephone No.
Fax No.
E-mail
Contact Person
Field of Testing
The
: 62 20th Avenue Cubao

Quezon City, 112
: (02)913-0241, (02)709-2644
: (02)913-8848
: fastlabcubao@gmail.com
: Patricia B. Parales
Laboratory Manager
: Chemical Testing and
Chemical Testing
Products
Specific Tests
Method/ Reference
Moisture
Gravimetric/AOAC 927.05 (dried

milk)
Gravimetic/AOAC 990.20 (liquid
milk)
I. Foods
01.1 Milk powder
01.3 Condensed milk
01.4 Liquid Milk (UHT/sterilized)
Ash
Protein
Ignition-Gravimetry/ AOAC
930.30 (dried milk)
Ignition-Gravimetry/ AOAC
945.46 (dried milk)
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

Page 9 of 236
Moisture
Gravimetric/AOAC 925.09
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
Ash
AOAC 923.03
Fat

Protein
Kjeldahl/ASN 3100
09.0 Ready-to-eat savouries

09.1 Snacks foods - potato,
cereal, flour or starch
based
Moisture
Ash
AOAC 923.03
Fat
Protein

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;
Page 10 of 236
Moisture
Ash
AOAC 938.08
Fat

Protein
Kjeldahl/ASN 3406
Histamine
AOAC No. 977.13
13.0 Beverages
13.2 Fruit juices, drinks and
concentrates
Titratable Acidity
Titrimetry/ AOAC 942.15
Specific Tests
Method/ Reference
Products
I.
Foods

powder

Milk
Aerobic Plate Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
BAM Online

Coliform Count
Aerobic Plate Count
BAM Online

Coliform Count

fermented milk
01.7 Cheese and Cheese
Products; e.g. Cottage
Cheese; Soft and semi-soft
cheese
Page 11 of 236
BAM Online
Coliform Count
BAM Online
Coliform Count
BAM Online
Aerobic Plate Count
Coliform Count
BAM Online
Aerobic Plate Count

pasteurized)
Coliform Count

products
02.3 Margarine
Aerobic Plate Count
BAM Online
Coliform Count
BAM Online
Aerobic Plate Count

Aerobic Plate Count
Coliform Count
BAM Online

cocoa)
Aerobic Plate Count
Coliform Count
BAM Online
03.3 Flavored Ice
Aerobic Plate Count
Coliform Count
BAM Online

Aerobic Plate Count
04.1 Cocoa Powder

Coliform Count
Page 12 of 236
BAM Online

Aerobic Plate Count

Coliform Count
BAM Online
04.3 Chocolate
Confectionaries
bonbons)
Aerobic Plate Count

toffees, caramel,
and pastes)
Aerobic Plate Count
Coliform Count
BAM Online
Coliform Count
BAM Online
Coliform Count
BAM Online

Products
Aerobic Plate Count

Coliform Count

BAM Online

Aerobic Plate Count
Coliform Count

BAM Online
Aerobic Plate Count

07.2 Cereals/Cereal
Grains
07.3 Cultured seeds

and grains (e,g,
bean sprouts,
alfalfa)
Page 13 of 236
Coliform Count
BAM Online
Coliform Count
BAM Online
07.5 Flour, Corn meal,

Corn grits, Semolina
07.7 Soy Protein
Coliform Count
Aerobic Plate Count

Coliform Count
BAM Online

BAM Online

and dry
Aerobic Plate Count
07.10 Starch
Aerobic Plate Count
Aerobic Plate Count
Coliform Count
BAM Online

Doughs (Chemically
leavened)

Doughs
Aerobic Plate Count
Coliform Count
BAM Online
Aerobic Plate Count
Coliform Count
BAM Online
08.5 Baked Goods
08.6 Coated or Filled, Dried

Shelf-Stable Biscuits
Coliform Count
BAM Online

09.1 Snack Foods

Aerobic Plate Count
Coliform Count
BAM Online
Aerobic Plate Count

Cold-Smoked
Page 14 of 236
Aerobic Plate Count
Aerobic Plate Count
11.4 Frozen Cooked

Crustaceans
Aerobic Plate Count

Frozen Crabmeat
Aerobic Plate Count

Molluscs
Aerobic Plate Count

Sauces
Aerobic Plate Count
Pour Plate, BAM Online
Coliform Count
BAM Online
12.2 Spices
Aerobic Plate Count
Aerobic Plate Count

Coliform Count


BAM Online
Aerobic Plate Count
Aerobic Plate Count
13.0 Beverages
energy drinks)
Page 15 of 236
Coliform Count
Aerobic Plate Count
BAM Online

(e.g. Iced tea, powdered
juice/mixes)
Aerobic Plate Count
Coliform Count
BAM Online

cultures (intended for 0 to
6 months)
Aerobic Plate Count

infants 6 months on and
for young children 12-36
months of age)
Aerobic Plate Count

Aerobic Plate Count
Coliform Count
Coliform Count
Coliform Count
before consumption
Aerobic Plate Count
Coliform Count

infants
Page 16 of 236
BAM Online
BAM Online

BAM Online
BAM Online
Aerobic Plate Count
Coliform Count
BAM Online
3. Intertek Testing Services Philippines Inc.

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
Field of Testing
2307 Chino Roces Avenue Extension Makati

City
632 8195841 loc. 619
632 819 5848/632 817 2994
chester.allones@intertek.com
Chester Lou A. Allones
QMS/Compliance Officer
Chemical and Microbiological Testing
Validity : 23 December 2018
Chemical Testing
Products
I.
Specific Test
Method/Reference Standard
Moisture
Oven-drying/Gravimetric
Method, AOAC 927.05, 18th ed.
2005
Fat
Roese Gottlieb Method, AOAC

905.02, 18th ed. 2005
Protein
Kjeldahl Method, AOAC 991.22,

18th ed. 2005
Ash
Gravimetric Method, AOAC

930.30, 18th ed. 2005
Foods
1.0 Milk and Dairy Products
02.0
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
Fats and oils, and fat emulsions
02.1
Page 17 of 236
Fats and oils essentially
Minerals ( Ca, Fe, Na)
Atomic Absorption
Spectroscopy, AOAC 991.25,
18th ed. 2005
Free fatty acid
Titrimetric Method AOCS Ca 50-
free from water(vegetable

oils and fats, lard, tallow,
fish oil and other animal
fats)
40, 5th ed. 2003

Peroxide Value
Titrimetric Method, AOCS Cd 853, 5th ed. 2004
Moisture
Vacuum Oven-Drying Method,

AOCS Ca 2d-25, 5th ed. 2003
Saponification Value
Titrimetric Method, AOCS Cd 325, 5th ed. 2003

2005
02.2
Fat emulsions mainly of
Moisture
type water-in-oil(butter,
margarine)
04.0
Confectioneries
04.1
Cocoa powder
04.2
Chocolate
Moisture
products;chocolate
confectioneries
04.3
Sugar confectioneries
(hard and soft candy,
Sugar
nougats, etc.)
04.4
Chewing gum
04.5
Decorations and
toppings (non-fruit), and
sweet sauces
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
2005
Munson-Walker Method, AOAC
906.03, 18th ed. 2005
HPLC/in-house procedure
HPLC/in-house procedure
Sorbic Acid/Sorbate
Moisture
Fat
Protein
Ash
Sugar
For Fruits-Ovendrying/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
2005
For Fruits-Munson Walker
2005
Page 18 of 236
06.0
Egg and egg products

06.1
06.3
07.0
Egg products
06.1.1 Liquid egg
products
06.1.2 Frozen egg
products
06.1.3 Dried and/or
heat
coagulated
egg products
Egg-based desserts
(e.g. custard)
Moisture
2005
Fat
925.32, 18th ed. 2005
Protein

18th ed. 2005
Ash
925.30, 18th ed. 2005
Calories
By Composition in the Philippine

Composition Tables (FNRI), 1997
Moisture
2005
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)
Fat

925.85, 18th ed. 2005
18th ed. 2005
Protein
923.03, 18th ed. 2005
Ash
975.14, 18th ed. 2005
Sugar
Lane-Eynon,AOAC 968.28, 18th

ed. 2005
Starch
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
Page 19 of 236
Moisture
Fat
Oven-drying/ Gravimetric
2005
Soxhlet Method, AOAC 948.15,
18th ed. 2005
Smoked, dried,
fermented, and/or salted
- Pickled and/or in brine
Protein
18th ed. 2005
- Semi-preserved fish and
fish products (e.g, fish
paste)
Ash
938.08, 18th ed. 2005
- Fully preserved, including
and fish products
- Smoked, dried, canned or
fermented, and/or salted
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
Method, AOAC 950.151 18th ed.
2005
Fat

950.54, 18th ed. 2005
Protein

920.165, 18th ed. 2005
Ash

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 Noncarbonated water-based
flavored drinks and
concentrates(liquid or solid) for
water-based flavored 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
Moisture
Fat

920.85, 18th ed. 2005
Protein

18th ed. 2005
Ash
Gravimetric Method,
AOAC 940.12, 18th ed. 2005
Moisture
Method, AOAC 950.151, 18th
ed. 2005
Fat

920.85, 18th ed. 2005
Protein

920.152, 18th ed. 2005
Ash
Page 20 of 236
2005
Gravimetric Method,
AOAC 940.26, 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)
Benzoate
HPLC/ In-house procedure
Sorbic Acid/Sorbate
HPLC/ In-house procedure
Sugar

906.03, 18th ed. 2005
Moisture
2005
Fat

920.85, 18th ed. 2005
Protein

18th ed. 2005
Ash
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
method, AOAC 911.02, 18th ed.
2005
930.09, 18th ed. 2005
18th ed. 2005
925.51, 18th ed. 2005
B Vitamins
HPLC SOP-CHRM-017/ In-house

procedure
Vitamin A

procedure
Vitamin C

procedure
Vitamin E

procedure
Minerals CA, Mg, Fe,
AAS/ SMEWW 22nd Ed., 2012
Bottled Water
Page 21 of 236
Mn, Na, K, Zn
Nitrite as Nitrogen
pH
Residual Chlorine
Sulfate Content
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
Total Dissolved Solids

Total Suspended
Solids
Total Hardness
Total Solids
EDTA Titration/ SMEWW 22nd Ed.,

2012
Gravimetric/Drying/ SMEWW
22nd Ed., 2012
UV-Vis Spectrophotometry/
SMEWW 22nd ed., 2012
Turbidity
AAS-Flame
Spectrotophotometry/ SMEWW
22nd Ed., 2012
Heavy Metals Pb,
Cd, Cu, Sb, Al, Ba, Cr,
Ni, Ag, Sn
AAS-MHS/ SMEWW 22nd Ed.,

2012
Heavy Metals Se, As

Chromium Hexavalent
DiphenylCarbazide/ SMEWW
22nd Ed., 2012
Odor
Sensory Evaluation/ SMEWW

22nd Ed., 2012
Taste
Sensory Evaluation/ SMEWW

22nd Ed., 2012
Metals and Alloys:

Toxicity test / Heavy
metals
CPSC-CH-E1001-08
USEPA 3540C, 3052, 3050
IEC 62321, ISO 3613
Toys
1.0 Toy materials of coatings of
paints, varnishes, lacquers,
printing inks, poltmers and similar
coatings
Page 22 of 236
2.0 Toy materials of polymeric and

similar materials including
laminates whether textilereinforced 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 masscoloredor 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
AAS/ASTM 4.3.5.1(2) F963-11, EN

71, CONEG, 16CFR Part 1303
(CPSC-CH-E1003-09.1), EN 1122
Ink, dyes and

pigments:
Toxicity test / Heavy
metals
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
Plastics:
Heavy metals Pb,
Cd, Cr+6 , Hg
Small Parts
Sharp Point/Edges
Requirement for
Children Toy
Safety
Flammability Test
General Requirements
Construction
requirements
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
Cleanliness for Stuffing

Materials
ASTM F963-07e1 Section4.27
Physical and
Mechanical :
Toys Chests (except
labelling and/or
instructional literature
requirements)
ASTM F963-11 Section 4.3.7

ASTM F963-11 Section 4.5
Stuffing Materials
Sound Producing Toys
Page 23 of 236
AAS/USEPA 3052, 3050B,

IEC 62321, ISO 3613/
CPSC-CH-E1002-08
Small Objects
(except labeling
and/or instructional
literature
requirements)
Accessible Edges
(except labeling
literature
requirements)
Projections
Accessible Points
(except labeling
literature
Wires or Rods
Nails and Fasteners
Packaging Film
Cords, Straps and
Elastics
Simulated Protective
Devices
(except labeling
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
literature
requirements)
Toys intended to be
attached to a Crib or
Playpen (except
labeling and/or
requirements)
Page 24 of 236

(Except Clause 4.25.10)

Stuffed and Beanbagtype Toys

Toy Gun Marking
Certain Toys with
Spherical Ends
Pompoms
HemisphericalShaped Objects


Yo-yo Elastic Teether

Toys
Magnets (except
labeling and/or
requirements
Products
I.
Specific Tests
Method/ Reference
Foods
01. Milk and Dairy products

Aerobic Plate Count
powder
Salmonella

Milk
01.3 Pasteurized Milk
Page 25 of 236
Conventional, BAM Online

2001; Petrifilm, AOAC 990.12;
991.14; 997.02
Conventional, CMMEF 4th Ed.
2001
Aerobic Plate Count

991.14; 997.02
Coliform Count
Petrifim, AOAC 990.12; 991.14;

997.02
Yeast and Mold Count

991.14; 997.02
Aerobic Plate Count

991.14; 997.02
01.5 Yogurt and other fermented

milk
01.6Cheese and Cheese

cheese
Coliform Count

997.02
Listeria
monocytogenes

2001
Salmonella

2001
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Listeria
monocytogenes

2001
Salmonella

2001
Coliform Count

997.02
Salmonella

2001
Staphylococcus
aurues

2001
Coliform Count
E.coli
MPN Method, BAM Online 2001
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues
Page 26 of 236

2001
2001
2001
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Staphylococcus
01.8 All Raw Milk Cheese; Raw

Milk Un-ripened cheese with
moisture>50%, pH>5.0
aurues
2001
Listeria
monocytogenes

2001
Salmonella

2001
Staphylococcus
aurues

2001
Aerobic Plate Count

991.14; 997.02

991.14; 997.02
02 Fats, Oils and Fat Emulsions

pasteurized
Coliform Count
997.02
Staphylococcus
aureus

products
Page 27 of 236

2001
Aerobic Plate Count

991.14; 997.02
Coliform Count
E.coli

997.02; MPN Method, BAM
Online 2001
Listeria
monocytogenes

2001
Salmonella

2001
Staphylococcus
aurues

2001
02.3 Margarine
Aerobic Plate Count

991.14; 997.02
Fecal Coliform

991.14; 997.02
Listeria
monocytogenes
Salmonella
Staphylococcus
aurues

2001
2001
2001
03. Edible Ices, Including Sherbet and Sorbet

03.1 Ice Cream & Sherbet (plain
and flavored)
Page 28 of 236
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Listeria
monocytogenes

2001
Salmonella

2001
Staphylococcus
aurues

2001

cocoa)
03.3 Flavored Ice
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Listeria
monocytogenes

2001
Salmonella

2001
Staphylococcus
aurues

2001
Aerobic Plate Count

991.14; 997.02
Coliform Count

991.14; 997.02
Salmonella

2001
Aerobic Plate Count

991.14; 997.02
Molds Count

991.14; 997.02
Coliform Count
Salmonella

2001
04. Confectioneries
04.1 Cocoa Powder
Page 29 of 236
Aerobic Plate Count

991.14; 997.02
Molds Count

991.14; 997.02
Coliform Count
Salmonella

2001
Aerobic Plate Count

991.14; 997.02
Molds Count

991.14; 997.02
Coliform Count
Salmonella

2001
04.3 Chocolate Confectionaries

bonbons)
Aerobic Plate Count

991.14; 997.02
Molds Count

991.14; 997.02
Coliform Count
Salmonella

2001

toffees, caramel, fondants,
creams, nougats and
pastes)
05. Fruits and Vegetables, Nuts and Seeds

Coliform Count
E.coli
Salmonella
Staphylococcus
Page 30 of 236

991.14; 997.02
2001
05.2 Dried Vegetables
05.2 Peanut Butter and other

Nut Butters
aurues

2001
E.coli
Salmonella

2001
Molds Count

991.14; 997.02
E.coli
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Yeast and Molds

Count

991.14; 997.02
Salmonella

2001
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Yeast Count Molds

Count

991.14; 997.02
06. Egg and Egg Products

06.1 Pasteurized Egg Products
07. Cereals and Cereal Products
07.1Breakfast cereals
Page 31 of 236
07.2 Cereals/Cereal Grains
Aerobic Plate Count

991.14; 997.02
Coliform Count
E.coli

997.02; MPN Method, BAM
Online 2001

and Isolates
07.4 Flour, Corn meal, Corn grits,

Semolina
Molds Count

991.14; 997.02
Salmonella

2001
Yeast Count Molds

Count

991.14; 997.02
Coliform Count

997.02
Aerobic Plate Count

991.14; 997.02
07.5 Soy Protein

Coliform Count
E.coli
MPN Method, BAM Online

2001; Petrifim, AOAC 990.12;
991.14; 997.02
Yeast and Molds

Count

991.14; 997.02
Salmonella

2001
E.coli
07.6 Tofu
Staphylococcus
aureus
Page 32 of 236

991.14; 997.02

Conventional Method, BAM
Online 2001

and dry
07.8 Starch
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Yeast and Molds

Count

991.14; 997.02
Salmonella

2001
Staphylococcus
aureus

Online 2001
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Yeast and Molds

Count

991.14; 997.02
Salmonella

2001
Salmonella

2001
Staphylococcus
aureus

Online 2001
Salmonella

2001
Staphylococcus
aureus

Online 2001
Aerobic Plate Count

991.14; 997.02
Coliform Count
E.coli

2001; Petrifim, AOAC 990.12;
08. Bakery Products

08.1 Frozen Bakery products
(ready to eat) with lowacid or high aw fillings or
toppings
toppings

Doughs (Chemically
Page 33 of 236
leavened)
991.14; 997.02
Yeast Count Mold
Count

991.14; 997.02
Salmonella

2001
Staphylococcus
aurues

Doughs
Aerobic Plate Count

991.14; 997.02
Coliform Count

997.02
Yeast Count Mold

Count

991.14; 997.02
Coliform Count

997.02

991.14; 997.02
Staphylococcus
aurues
Coliform Count
Salmonella
09. Ready to Eat Savouries
Page 34 of 236

991.14; 997.02
Aerobic Plate Count

08.5 Baked Goods


2001

2001

2001
09.1 Snack Foods
Aerobic Plate Count

991.14; 997.02
Yeast Count Mold

Count

991.14; 997.02
Coliform Count

997.02
Aerobic Plate Count

991.14; 997.02
E.coli
Salmonella

2001
10. Fish and Fish Products

Cold-Smoked
Staphylococcus
aurues
Aerobic Plate Count

991.14; 997.02
E.coli
Staphylococcus
aurues

2001
Aerobic Plate Count

2001

991.14; 997.02
E.coli
Page 35 of 236
Salmonella

2001
Staphylococcus
aurues

2001
10.4 Frozen Cooked

Crustaceans
Aerobic Plate Count

991.14; 997.02
E.coli
Salmonella

Online
Staphylococcus
aurues
Frozen Crabmeat
Aerobic Plate Count

991.14; 997.02
E.coli
Staphylococcus
aurues
Molluscs

2001
Aerobic Plate Count

2001

991.14; 997.02
E.coli
2001
Salmonella
11. Spices, Soups, Sauces, Salads and Protein Products

Aerobic Plate Count

991.14; 997.02
Coliform count

997.02
991.14; 997.02

Sauces

Salmonella

2001
11.2 Yeast
Page 36 of 236
Salmonella

2001
Aerobic Plate Count

11.3 Spices
Molds Count

991.14; 997.02
991.14; 997.02
Aerobic Plate Count

991.14; 997.02
Coliform count

997.02
Mold Count

991.14; 997.02
Salmonella

2001
Staphylococcus
aurues

2001
Aerobic Plate Count

991.14; 997.02

Listeria
monocytogenes

991.14; 997.02
Online
Salmonella

2001
Aerobic Plate Count

991.14; 997.02
Coliform count

997.02
12. Beverages
(canned/bottled fruit and
vegetable juices, energy
drinks and particulated
drinks, carbonated and
non-carbonated waterbased flavoured drinks and
concentrates (liquid or
solid) for water-based
flavoured drinks)
Page 37 of 236

991.14; 997.02
Aerobic Plate Count

991.14; 997.02

991.14; 997.02
Aerobic Plate Count

991.14; 997.02
Coliform count

997.02
Salmonella

2001
Coliform count
E.coli
Salmonella

2001
Coliform count
E.coli
Aerobic Plate Count

991.14; 997.02
Coliform count
12.3 Powdered Beverages (e.g.

Iced tea, powdered
juice/mixes)
13. Food for Infants and Young Children

cultures (intended for 0 to 6
months)
infants 6 months on and for
young children 12-36
months of age)

Listeria
monocytogenes

Online
2001
Salmonella
before consumption
Aerobic Plate Count
Coliform count

991.14; 997.02
997.02
2001
Page 38 of 236
Salmonella
Aerobic Plate Count

infants

991.14; 997.02
Coliform count
2001
Salmonella
14. Test on Human Drugs, biological products and Medical Devices
Aerobic Plate Count
Pour Plate Method, USP XXXV

2012
E.coli detection
Conventional, USP XXXV 2012
Pour Plate, USP XXXV 2012
Pseudomonas
aeruginosa
14.1 Herbal and Pharmaceutical

Products
Salmonella

Staphylococcus
aurues
15. Cosmetics, Perfumes and Essential Oils
15.1 Cosmetic products
Aerobic Plate Count
Spread Plate, BAM Online

2001/SASO
E.coli detection
Conventional, ISO 21150
Pseudomonas
aeruginosa
Spread Plate, BAM Online

2001/SASO
Staphylococcus
aurues
16. Water
Page 39 of 236
16.1 Bottled water
Heterotrophic Plate
Count
Coliform count
E.coli
Pseudomonas
aeruginosa
Fecal streptococci
Page 40 of 236
Pour Plate, SMEWW 21st Ed.

2012
MPN Method, SMEWW 21st Ed.
2012
2012
2012
4.
Optimal Laboratories, Inc.
Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
Field of Testing
Purok I, Balintawak, Lipa 4217

Batangas
(043)756-1292, (043)702-4513,
(02)806-2863
(043)981-3992
optimal_lab@hotmail.com
Ms. Jennifer R. Maralit
General Manager
Microbiological Testing and
Chemical Testing
Validity: 29 May 2017
Chemical Testing
Products
I.
Specific Tests
Method/ Reference
Protein
Dumas Combustion Method

AOAC Method 968.06 and
990.03
Foods

powder
01.2 Whey and whey products
01.3 Condensed Milk
01.4 Liquid Milk (Evaporated
and cream(UHT/sterilized)
Moisture
01.8 Milk and buttermilk

01.9 Cheese and cheese
products (cottage
cheese, soft and semi-soft
cheese)
Air-Oven Method
AOAC Method 925.09
Fat
Acid Hydrolysis Method

AOAC Method 922.06
Ash
Gravimetric Method
AOAC Method 942.05
01.10 Processed cheese spread

Sodium (Na)
Atomic Absorption
Spectrophotometry (AAS) AOAC
Method 985.35

07.1 Breakfast cereal
Page 41 of 236
Protein

990.03
07.4 Soya flours

concentrate and isolates
07.5 Flour, corn meal, corn
grits, semolina
07.7 Soy protein
noodles (e.g. rice paper,
pastas and noodles)
07.10 Starch
based desserts (e.g. rice
pudding, tapioca
pudding)
07.12 Batters (e.g. for
breading or batters for
fish or poultry)
Moisture
Fat
Air-Oven Method
AOAC Method 925.09

AOAC Method 922.06
Ash
Gravimetric Method
AOAC Method 942.05

cooked)
08.4 Crackers, excluding
sweet crackers
08.5 Cakes, cookies and pies,
doughnuts
Protein
Moisture
Fat
Ash

990.03
Air-Oven Method
AOAC Method 925.09
AOAC Method 922.06
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
Page 42 of 236
Moisture
Air-Oven Method
AOAC Method 925.09
Products
II.
Specific Tests
Method/ Reference
Aerobic Plate Count
Pour Plate Method

BAM. Online

Milk
Aerobic Plate Count
Pour Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate method

BAM Online
Aerobic Plate count
Pour Plate Method

BAM Online
S. aureus (coagulase +)
Spread Plate Method

BAM. Online
Spread Plate Method

BAM. Online
Coliform Count
MPN Technique,
CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BAM Online
Spread Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

BAM. Online
Foods
powder

fermented milk
01.7Cheese and Cheese
Products; eg. Cottage
Cheese; soft and semi-soft
cheese (moisture39%.
pH>5)
01.8 Processed Cheese
Spread
01.9 All raw Milk Cheese; Raw

Milk Un-ripened cheese
with moisture >50%, pH 5.0

pasteurized)
Page 43 of 236

products
02.3 Margarine
Spread Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

BAM. Online
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BA M Online


cocoa)
03.3 Flavored Ice
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method
CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method
CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th Edition
04.1 Cocoa Powder
Page 44 of 236
04.3 Chocolate
Confectionaries
bonbons)
toffees, caramel,
fondants, creams,
nougats and pastes)
Coliform Count
MPN Method
CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method
CMMEF, 4th edition, 2001
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method,
CMMEF, 4th edition

Coliform Count
MPN Method
CMMEF, 4th edition
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
07.2 Cereals/Cereal
Grains
Aerobic Plate Count
Pour Plate Method

BAM Online

Ready to Eat (e.g.
Kimchi)

Products
07.7 Soy Protein

07.8 Tofu
Page 45 of 236
Aerobic Plate Count
Pour Plate Method

BAM. Online
Spread Plate Method

BA M. Online

and dry
07.10 Starch
Aerobic Plate Count

Aerobic Plate Count
Pour Plate Method

BAM. Online
Spread Plate Method
BAM. Online
Pour Plate Method
BAM. Online

toppings
(to be cooked) with lowacid or high aw fillings or
toppings
(e.g. meat pies, pizzas)
Doughs (Chemically
leavened)

Doughs
Spread Plate Method

BAM. Online
Spread Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

BAM. Online
Spread Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

US FDA BAM. Online
Spread Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

BAM. Online
Aerobic Plate Count
Pour Plate Method

BAM. Online
Spread Plate Method

BA M. Online
08.5 Baked Goods

09.1 Snack Foods
11.1 Fresh and Frozen Fish

and Cold-Smoked
Page 46 of 236
11.2 Pre-Cooked Breaded

Fish
Aerobic Plate Count

Aerobic Plate Count

11.4 Frozen Cooked
Crustaceans

Frozen Crabmeat

Molluscs
Pour Plate Method

BAM. Online
Spread Plate Method
BAM. Online
Pour Plate Method
BAM Online
Spread Plate Method
BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online

Sauces
Aerobic Plate Count
Pour Plate Method

BAM Online
12.2 Spices
Aerobic Plate Count
Pour Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Spread Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
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

13.0 Beverages
Page 47 of 236

(e.g. Iced tea,
powdered juice/mixes)
Aerobic Plate Count
Pour Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method
Aerobic Plate Count
Pour Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Technique,
Aerobic Plate Count
Pour Plate Method

BAM Online
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count
MPN Method

14.1 Powdered Infant
Formula with or without
added Lactic acid
producing cultures
(intended for 0 to 6
months)

Supplement (Intended
for infants 6 months on
and for young children
12-36 months of age)
14.5 Dried and Instant

products requiring
reconstitution

reconstitution and
boiling before
consumption
infants
Page 48 of 236
5. Philippine institute of Pure and Applied Chemistry (PIPAC)

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
Field of Testing
::
Ateneo de Manila University

Loyola Heights, Quezon City
(632) 426 6072
(632) 426 6073
pipac@admu.edu.ph
ARKAYE V. KIERULF
Quality Manager
MARIETTA N. BERNARDINO
Office Manager
Chemical Testing
Validity: 22 July 2019
Chemical Testing
Products
Specific Tests
Method Reference
I. Foods
powder
01.3 Condensed milk
01.4 Liquid Milk (evaporated
and Cream (UHT/sterilized)
fermented milk
products (Cottage cheese,
soft and semi-soft cheese
01.10 Processed cheese
spread
01.11 All raw milk cheese
Moisture
Ash
Crude Protein
Total Fat
Gravimetric Method
AOAC 927.05/ 934.01/ 920.155, 18th
Ed.
(PIPAC AP 015)
Gravimetric Method
AOAC 945.46/ 920.153/ 923.03, 18th
Ed.
(PIPAC AP 015)
Modified Kjeldahl Method
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
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)
Moisture
Gravimetric Method
AOAC 934.01/ 920.155, 18th Ed.
(PIPAC AP 015)
02.0 Fats and oils, and fat emulsions

02.1 Fats and oils essentially
free from water (vegetable
Page 49 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
Crude Protein
Total Fat
Moisture Content by Karl

Fischer
Gravimetric Method
AOAC 920.153/ 923.03, 18th Ed.
(PIPAC AP 015)
AOAC 935.58/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Gravimetry
AOAC 950.54/ 922.06, 18th Ed.
(PIPAC AP 016)
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
Ash
Crude Protein
Total Fat
Gravimetric Method
High-sugar samples: AOAC 925.45/
934.06. Other samples: AOAC
934.01/920.155,18th Ed.
Gravimetric Method
High-sugar samples:
AOAC 900.02/940.26. Other
samples: AOAC920.153/923.03, 18th
Ed.
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
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
Page 50 of 236
Moisture
Ash
Crude Protein
Total Fat
Vacuum Drying Gravimetric Method

AOAC 925.49/ 925.45/ 934.06, 18th
Ed. (PIPAC AP 015)
Gravimetric Method
AOAC 925.49/ 900.02/ 940.26, 18th
Ed. (PIPAC AP 015)
AOAC 920.176/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Gravimetry
AOAC 922.06, 18th Ed. (PIPAC AP
016)

Gravimetry
fruits
vegetables
sealed container
vegetables, seaweeds ,
nuts and seeds
05.6 Nut and seed purees
and spreads (e.g.,
peanut butter)
and fruit fillings for
pastries
05.8 Fruit preparations ( pulp,
purees, fruit toppings and
coconut milk)
Moisture
Ash
Crude Protein
Total Fat
Betacarotene
High-sugar samples: AOAC

934.06/925.45. Other samples:
AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015)

AOAC 920.152/ 981.10/928.08, 18th
Ed. (PIPAC AP 017)
Acid Hydrolysis (if needed) / Ether
Extraction/ Gravimetry
016)
High-Performance Liquid
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
06.0 Egg and egg products

Gravimetry
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
Ash
Crude Protein
Total Fat
Page 51 of 236

AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015)
AOAC 935.58/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Gravimetry
AOAC 925.32/ 922.06, 18th Ed.
(PIPAC AP 016)
Omega-3 (EPA/DHA)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)

07.3 Cultured seeds and
grains
07.4 Soya flours
concentrates and
isolates
grits, semolina
07.6 Frozen entrees
flour
07.7 Soy protein
07.8 Tofu
pastas and noodles)
07.10 Starch
pudding, tapioca
pudding)
fish or poultry)
Moisture
Ash
Crude Protein
Total Fat
Gravimetric Method
AOAC 926.07/ 934.01/ 920.155, 18th
Ed. (PIPAC AP 015)
Gravimetric Method
AOAC 925.11/923.03, 18th Ed. (PIPAC
AP 015)
AOAC 979.09/ 920.87/ 930.25/
981.10/928.08, 18th Ed. (PIPAC AP
017)
Gravimetry
AOAC 922.06/ 925.12, 18th Ed.
(PIPAC AP 016)
Betacarotene
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)

cooked)
08.2 Frozen and refrigerated
dough
Page 52 of 236
Moisture
Ash
Gravimetric Method
AOAC 934.01/ 920.155, 18th Ed.
(PIPAC AP 015)
Gravimetric Method
015)

sweet crackers
doughnuts
products (e.g., bagels,
pita, English muffins)
08.7 Steamed breads and
buns
Crude Protein

AOAC 935.39/ 920.87/ 981.10/
928.08, 18th Ed. (PIPAC AP 017)
Total Fat

Gravimetry
AOAC 950.36/ 922.06, 18th Ed.
(PIPAC AP 016)

Gravimetry
based
Moisture
Ash
Crude Protein
Total Fat
Ash
Page 53 of 236

AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015)
AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Gravimetry
016)
.
Gravimetric Method
AOAC 920.153/ 923.03, 18th Ed.
(PIPAC AP 015)
Crude Protein

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)
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
and echinoderms
and fish products,
including molluscs,
crustaceans, and
echinoderms
Moisture
Ash
Crude Protein
Total Fat
Omega-3 (EPA/DHA)
Histamine
Mercury
Heavy Metals (Pb, Cd, Cr,

Mn, Mg, Zn, Fe, Cu, Ni)
Gravimetric Method
AOAC 920. 155/ 934.0118th Ed.
(PIPAC AP 015)
Gravimetric Method
AOAC 938.08/ 923.03, 18th Ed.
(PIPAC AP 015)
AOAC 940.25/ 955.04/
981.10/928.08, 18th Ed. (PIPAC AP
017)
Gravimetry
AOAC 948.15/ 922.06, 18th Ed.
(PIPAC AP 016)
Gas Chromatography
AOAC 991.39/922.06, 18th Ed. (PIPAC
029)
Fluorometry
Journal of Food Science 41, 1282
(1976)
(PIPAC AP 002)
Cold-Vapor Atomic Absorption
Spectrophotometry
AOAC 977.15, 18th ed.
(PIPAC AP 005)
Spectrometry
AOAC 972.23 18th ed./ EN
14082:2003
PIPAC AP 006)

Gravimetry
12.2 Herbs, spices, seasonings,
and
condiments
(e.g.
seasoning
for
instant
noodles)
12.3 Vinegars
12.4 Mustards
12.5 Soups and broths
Page 54 of 236
Moisture
Ash

AOAC 934.01/ 920.155,18th Ed.
(PIPAC AP 015)
Gravimetry
High-sugar samples:
AOAC 940.26/900.02. Other
samples: AOAC920.153/ 923.03, 18th
Ed. (PIPAC AP 015
12.6.1 Emulsified sauces

and dips (e.g.
mayonnaise, salad
dressing, onion dips)
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 nutbased preads of food
categories
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 Nonfermented
soybean sauce
12.9.2.3 Other
soybean sauces
12.10 Protein products other
than from
soybeans
Crude Protein

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
016)
Betacarotene
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
3-MCPD
(3-Monochloropropane-2diol)
Gas Chromatography-Mass
Spectrometric Detection
AOAC 2000.01, 18th Ed/ CEN/TC 275
N 396 add (2000)
(PIPAC AP 024)
12.9 Soybean-based seasonings

and condiments
12.9.2.1 Fermented
soybean sauce
Page 55 of 236
13.0 Beverages
Gravimetry
(Canned /Bottled Fruit
and vegetable
juices/nectars, Energy
drinks and particulated
drinks, Carbonated and
Non-carbonated waterbased 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)

(Canned /Bottled Fruit and
vegetable juices/nectars,
Energy drinks and
particulated drinks,
Carbonated and Noncarbonated water-based
flavoured drinks and
concentrates (liquid or
solid) for water-based
flavoured drinks)
13.5 Alcoholic beverages ( Beer
and malt beverages, cider
and perry, grape wines
and wines, mead, distilled
Page 56 of 236
Moisture
Ash

AOAC 935.29/ 934.01/ 920.155,18th
Ed.
(PIPAC AP 015)
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

AOAC 920.53/ 981.10/928.08, 18th
Ed. (PIPAC AP 017)
Total Fat
Ether Extraction/ Gravimetry

016).
Glutathione
Chromatography
Official Monographs: Glutathione.
USP 37-NF 32 (2014)
(PIPAC AP 019)
Dietary Fiber
AOAC 992.16/985.29, 18th Ed. (PIPAC
AP 041)
Moisture Content by Karl

Fischer
Karl Fischer
USP <921>. USP 37-NF 32 (2014)
(PIPAC AP 022)
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.
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

AOAC 981.10/928.08, 18th Ed. (PIPAC
AP 017)
Total Fat

Gravimetry
016).

Betacarotene
Glutathione
Page 57 of 236
Chromatography
EN 12823-2 ICS 67.040 (2000) (PIPAC
AP 018)
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
AOAC 992.16/985.29, 18th Ed. (PIPAC
AP 041)
Minerals (Ca, Mg, Fe, Na,

K, Zn)

Spectrometry
AOAC 984.27, 18th Ed.
(PIPAC AP 055)
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
Ash
Crude Protein
Total Fat
Vacuum Drying Gravimetric Method

015)
Gravimetric Method
015)
AOAC 920.176/ 981.10/ 928.08, 18th
Ed. (PIPAC AP 017)
Ether Extraction/ Gravimetry
016)
IV. WATER
01.0 Bottled Water
pH
Arsenic
Conductivity
Total Solids
Total Suspended Solids
Hexavalent Chromium
Heavy Metals (Ca, Cd, Cr,
Cu, Fe, K, Mn, Mg, Na, Ni,
Pb, Zn)
Page 58 of 236
pH meter
SMEWW 4500-H+ B , 22nd Ed./ PNS
23:2002
(PIPAC AP 007)
Atomic Absorption
Spectrophotometry
SMEWW 3114B, 22nd Ed.
(PIPAC AP 011)
Conductivity Meter
SMEWW 2510B, 22nd Ed. (PIPAC AP
008)
Gravimetry
SMEWW 2540 B,C, D, 22nd Ed. (PIPAC
013)
UV-Vis Spectrophotometry
SMEWW 3500-Cr B, 22nd Ed. (PIPAC
014)
Inductively-Coupled Spectrometry
SMEWW 3030A, E/ 3120B, 22nd Ed.
(PIPAC 026)
6. Qualibet Testing Services Corporation

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
Field of Testing
121 Dangay St., Project 7, Quezon

City
(632) 374-8003/ 372-7993
(632) 410-6048
Qualibet.testing@yahoo.com
Ms. Pinky P. Tobiano
Chief Executive Officer
Chemical Testing
Chemical Testing
Products
I.
Specific Tests
Method/ Reference
Foods

powder
01.2 Whey and whey
products
01.3 Condensed milk
fermented milk
products (Cottage
cheese
spread
Fat
Acid Hydrolysis
In-house procedure
Moisture
Oven Drying Method

AOAC 18th ed 2005
Ash
Ignition
AOAC 18th ed 2005

free from water
(vegetable oils and fats,
lard, tallow, fish oil and
Page 59 of 236
Fat
Acid Hydrolysis
In-house procedure
other animal fats)

type water-in-oil
(butter, margarine)
05.0 Fruits and vegetables, seaweeds , nuts and seed
fruits
05.2 Fermented fruits
vegetables
sealed container
05.4 Dried fruits and ,
seaweeds, nuts and
seeds

and spreads (e.g.,
peanut butter)
05.7 Jam, jellies, marmalades
pastries
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
Moisture
Oven Drying Method

AOAC 18th ed 2005
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
Fat
Acid Hydrolysis
In-house procedure

06.1 Egg products
06.1.1 Liquid egg products
06.1.2 Frozen egg products
Page 60 of 236

coagulated egg
products
06.2 Preserved eggs, including
alkaline, salted, and
canned eggs
custard
Ash
Ignition
AOAC 18th ed 2005

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

15.1 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
Products
I.
Specific Tests
Method/ Reference
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Foods
01.0
Milk and milk products

powder
Page 61 of 236
01.2 Sweetened
condensed milk
products; e.g. Cottage
Cheese; soft and semisoft cheese
Spread
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Mold and Yeast Count
Spread Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
MPN Method, CMMEF, 4th edition
Aerobic Plate Count

Coliforms
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
Spread Plate Method
CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
02.0 Fats, Oils and Emulsions

02.1 Butter (Whipped,
pasteurized)
unpasteurized milk or
milk products
02.3 Margarine
Aerobic Plate Count

Aerobic Plate Count
Spread Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
ingredient
Aerobic Plate Count
Pour Plate Method

CMMEF 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF 4th edition
03.3 Flavored ice
Page 62 of 236
Coliform Count
MPN Method, CMMEF, 4th

edition
Spread Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
04. Confectionaries
04.1 Cocoa Powder
Coliform Count
Mold Count
Aerobic Plate Count
04.2 Chocolate products
Coliform Count
Mold Count
04.3 Chocolate
confectionaries(
chocolate bars, blocks,
bonbons)
04.5 Sugar confectionaries
Aerobic Plate Count

Coliform Count
Mold Count
Aerobic Plate Count

toffees, caramel, and
Coliforms
fondants, creams, and

pastes)

edition
Spread Plate Count
CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
edition
Spread Plate Count
CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
MPN Method
CMMEF, 4th edition
Spread Plate Count
CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
MPN Method
CMMEF, 4th edition
Mold Coulnt
Spread Plate Count

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF 4th edition
Spread Plate Method

CMMEF 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF 4th edition
Spread Plate Method

07.1 Breakfast cereal
Page 63 of 236
07.4 Soya Flours,

concentrates and
Isolate
grits, semolina
07.7 Soy protein

noodles uncooked (wet
and dry)
07.10 Starch
Mold Count
Spread Plate Method

CMMEF, 4th edition
Spread Plate Method

CMMEF 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Method

CMMEF 4th edition
Pour Plate Method
CMMEF, 4th edition
Aerobic Plate Count

Aerobic Plate Count
Spread Plate Method

CMMEF, 4h edition
Pour Plate Method
CMMEF, 4th edition
Spread Plate Method
CMMEF, 4th edition

dough (chemically
leavened)

Dough
08.5 Baked Goods

(microbiologically
sensitive types e.g.
containing eggs and
dairy products)
09.0 Ready to Eat Savories
09.1 Snack Foods
Page 64 of 236
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Count

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Method

CMMEF, 4th edition
Coliform Count
MPN Method
CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Method

CMMEF, 4th edition

10.1 Fresh Frozen Fish and
Coated-Smoked
Fish
10.3 Frozen Raw Crustacean
10.4 Frozen Cooked
Crustacean
10.5 Cooked, Chilled &
Frozen Crabmeat
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
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
12.3 Spices
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Count
CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
Mold Count
12.4 Spices(ready to eat)
12.5 Salad Dressing, pH4.6

(e.g. Mayonnaise,
Thousand Island, Ranch,
French)
Aerobic Plate Count

Mold Count
Spread Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Spread Plate Count

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
13.0 Beverages
13.1 Non-alcoholic
beverages (e.g. ready
to drink, softdrinks, ice
tea, energy drink)
13.2 Frozen concentrate

(e.g. iced tea,
powdered juices/mixes)
Page 65 of 236
Mold and Yeasts
Spread Plate Method

CMMEF, 4th edition
Aerobic Plate
Count
Pour Plate Method

CMMEF, 4th edition
Mold and Yeast
Pour Plate Method

CMMEF, 4th edition
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
14.0 Food for infants and young children

Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Coliform Count
MPN Method
CMMEF, 4th edition
14.2 Follow-up Mil

Supplement (intended
and young children 12
to 36 months age)
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
14.5 Dried and instant

Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Coliform Count
MPN Method
CMMEF, 4th edition
Pour Plate Method
CMMEF, 4th edition
14.1 Powdered infant formula

lactic acid producing
cultures (intended for 0
to 6 months old
Coliform
MPN Method
CMMEF, 4th edition

reconstitution before
consumption
Aerobic Plate Count
14.7 Cereal based for food

infants
Aerobic Plate Count
Pour Plate Method

CMMEF, 4th edition
Coliform
MPN Method
CMMEF, 4th edition
Heterotrophic Plate Count
Pour Plate Method

SMEWW 2005
Total Coliform
MPN Method
SMEWW 2005
IV.Water
01.0 Bottled Water
Page 66 of 236
7. Sentro sa Pagsusuri, Pagsasanay at Pangasiwang Pang-agham at

Corp. (SENTROTEK)
Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
Field of Testing
Teknolohiya
No. 208 Pilar St., Brgy. Addition Hills,

Mandaluyong City, 1550
(02) 721-6500, (02) 721-9699,
(02) 718-3514
(02) 727-9016
laboratory@sentrotek.com
Ms. Priscila P. Tongco
Laboratory Manager
Chemical Testing
Validity: 28 August 2019
Chemical Testing
Products
Specific Tests
Method/ Reference
Protein
Titratable Acidity
Kjeldahl
AOAC 2001.11/984.13
Ether Extraction (AOAC
920.39C)
Acid Hydrolysis (AOAC
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
Direct Method-Furnace
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
Enzymatic-Gravimetric (AOAC
985.29)
By computation/ FNRI Phil Food
Composition Tables
Titrimetry (AOAC 965.33)
Free Fatty acid
Sucrose, Glucose,
HPLC In-house validated

method
I. Foods
01,0 Milk and dairy products
powder
01.3 Condensed milk
01.4 Liquid Milk (evaporated and
Cream (UHT/sterilized)
01.7 Yogurt and other fermented
milk
products (Cottage cheese,
soft and semi-soft cheese
Fat
Moisture
Ash
Total Sugars
Total Dietary Fiber
Calories
Maltose, Lactose
Page 67 of 236
Saturated Fat, Transfat,

Fatty Acid Composition
GC (AOAC 963.33, AOCS Ce1c-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
Iron, Calcium
AAS
(AOAC 985.35/968.08)
Magnesium, Manganese,
Zinc
Heavy Metals
(Pb, Cd, Hg, As, Cr)
AAS/ICP-AES
(USEPA 6010)
Se
AFS/AAS Hydride
Free Fatty acid

Iodine Value
Peroxide Value
Color, Lovibond
(Tintometer)
Saponification Value
AOCS Ca 5a-40
AOCS Cd 1-25
AOCS Cd 8-53
AAS (AOAC)

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)
03.0
AOCS Cc 13e-92
AOCS Cd 3-25
GC (AOAC 963.33,
AOCS Ce-1a-13)
Vitamins A

Method)
Iron
AAS (AOAC)
Edible ices, including sherbet and sorbet
03,1 Ice cream and sherbet

ingredients
03.3 Flavored Ice
Protein
Fat
Moisture
Ash
Total Sugars
Calories
Page 68 of 236
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
Composition Tables
Titratable Acidity
Free Fatty acid
Sucrose, Glucose,
Maltose, Lactose

method

Cholestrerol
GC (AOAC 994.10)

Sodium, Potassium
Calcium, Iron
Zinc
Heavy Metals
Se

Method)
AAS
(AOAC 985.35/968.08)
AAS (AOAC)
AAS/ICP-AES
(USEPA 6010)
AFS/AAS Hydride
04.1 Cocoa powder
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
Fat
Moisture
Ash
Total Sugars
Total Dietary Fiber
Calories
Titratable Acidity
Free Fatty acid

Sucrose, Glucose,
Maltose, Lactose

method

HPLC (AOAC 979.08)

Cholestrerol
GC (AOAC 994.10)
Caffeine

Sodium, Potassium
Calcium, Iron
Page 69 of 236
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
985.29)
Composition Tables

Method)
AAS (AOAC)
Zinc
Heavy Metals
Se
AAS/ICP-AES
(USEPA 6010)
AFS/AAS Hydride

fruits
vegetables
sealed container
05.4 Dried fruits and vegetables,
seaweeds, nuts and seeds
05.6 Nut and seed purees and
spreads (e.g., peanut
butter)
05.9 Fruit preparations
(
pulp, purees, fruit toppings
and coconut milk)
Protein
Fat
Moisture
Ash
Total Sugars
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
Total Dietary Fiber
985.29)
Calories

Composition Tables
Titratable Acidity
Free Fatty acid
Sucrose, Glucose,
Maltose, Lactose

method

Cholestrerol
GC (AOAC 994.10)


Method)
Sodium, Potassium
Calcium, Iron
AAS
(AOAC 985.35/968.08)
AAS (AOAC)
Zinc
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
Se
AFS/AAS Hydride
Protein
Kjeldahl
AOAC 2001.11/984.13

06.1 Egg products
Page 70 of 236

coagulated egg
products
alkaline, salted, and canned
eggs
custard
Fat
Moisture
Ash
Total Sugars
Total Dietary Fiber

920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
985.29)
Calories

Composition Tables
Titratable Acidity
Free Fatty acid
Sucrose, Glucose,
Maltose, Lactose

method

Cholestrerol
GC (AOAC 994.10)


Method)
Sodium, Potassium
AAS
(AOAC 985.35/968.08)
AAS (AOAC)
Calcium, Iron
Zinc
07.0
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
Selenium
AFS/AAS Hydride
Cereals and cereal products

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
Page 71 of 236
Protein
Fat
Moisture
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
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
(AOAC923.03/938.08/900.02)

Luff-Schoorl
Lane Eynon
985.29)
Composition Tables
Cholestrerol
GC (AOAC 994.10)


Method)
Total Sugars
Total Dietary Fiber
Calories
Sodium, Potassium
Iron
AAS
(AOAC 985.35/968.08)
Calcium
08.0
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
Other Minerals: Mg, Mn, Zn
AAS
(AOAC 985.35)
Selenium
AFS/AAS Hydride
Bakery Products

cooked)
dough
08.4 Crackers, excluding sweet
crackers
doughnuts
products (e.g., bagels, pita,
English muffins)
08.7 Steamed breads and buns
Protein
Fat
Moisture
Ash
Total Sugars
Total Dietary Fiber
Page 72 of 236
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
985.29)
Calories

Composition Tables
Titratable Acidity
Free Fatty acid
Sucrose, Glucose,
Maltose, Lactose

method
Cholestrerol
GC (AOAC 994.10)


Method)
Sodium, Potassium
Iron
AAS
(AOAC 985.35/968.08)
Calcium
09.0
Heavy Metals
(Pb, Cd, Hg, As, *Cr)
**AAS/ICP-AES
(USEPA 6010)
AAS
(AOAC 985.35)
Se
AFS Hydride
Ready-to-eat savouries

cereal, flour or starch based
Protein
Fat
Moisture
Ash
Total Sugars
Total Dietary Fiber
Calories
Page 73 of 236
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
985.29)
Composition Tables
Titratable Acidity
Free Fatty acid
Sucrose, Glucose,
Maltose, Lactose

method
Cholestrerol
GC (AOAC 994.10)


Method)
Sodium, Potassium
AAS
Iron
(AOAC 985.35/968.08)
Calcium
Heavy Metals
(Pb, Cd, Hg, As,Cr)
AAS/ICP-AES
(USEPA 6010)
AAS
(AOAC 985.35)
Se
AFS Hydride
11.0
Fish and fish products, including mollusks, crustaceans, and

echinoderms
Kjeldahl
Protein
products, including molluscs,
AOAC 2001.11/984.13
crustaceans, and
echinoderms
920.39C)
Fat
11.2 Semi-preserved fish and fish
products, including molluscs,
922.06/948.15)
crustaceans, and
Air Oven Method
echinoderms
Moisture
(AOAC952.08/950.46B/
925.10/990.20)
and fish products, including
Ash
molluscs, crustaceans, and
(AOAC923.03/938.08/900.02)
echinoderms
Calories
Composition Tables
Caffeine
HPLC (AOAC 979.08)

Cholestrerol
GC (AOAC 994.10)


Method)
Sodium, Potassium
Calcium , Iron
AAS
(AOAC 985.35/968.08)
Mn, Mg, Zn
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
Se
AFS Hydride
Histamine
Fluorometry (AOAC)
12.0
Spices, herbs, soups, sauces, salads, vinegars, seasonings and condiments
Kjeldahl
Protein
AOAC 2001.11/984.13
12.2 Herbs, spices, seasonings,
and condiments (e.g.
920.39C)
Fat
seasoning for instant
noodles)
922.06/948.15)
12.3 Vinegars
Moisture
Air Oven Method
Page 74 of 236
12.4 Mustards
and dips (e.g.
mayonnaise, salad
sauces (e.g. ketchup,
cheese sauce, cream
sauce, brown gravy)
12.6.3 Mixes for sauces
and gravies
fish sauce)
sandwich spreads
excluding cocoa-and nutbased preads of food
categories
12.9 Soybean-based
seasonings and
condiments
12.9.1 Fermented soybean
paste (e.g. miso)
than from soybeans
13.0
Titratable Acidity
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
985.29)
Composition Tables
Free Fatty acid

Cholestrerol
GC (AOAC 994.10)


Method)
Ash
Total Sugars
Total Dietary Fiber
Calories
Sodium, Potassium
Cciualm , Iron
AAS
(AOAC 985.35/968.08)
Mn, Mg, Zn
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
Se
AFS Hydride
Beverages
13.1
13.2
Non-alcoholic
Frozen juice
concentrate
13.4 Coffee, coffee substitutes,
tea, herbal infusions, and
other hot cereal and grain
beverages
13.5 Alcoholic beverages
Protein
Fat
Moisture
Ash
Total Sugars
Page 75 of 236
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
Total Dietary Fiber
985.29)
Calories

Composition Tables
Titratable Acidity
Sucrose, Glucose,
Maltose, Lactose

method
Caffeine
HPLC (AOAC 979.08)


Method)
Sodium, Potassium
Calcium, Iron
AAS
(AOAC 985.35/968.08)
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
AAS
(AOAC 985.35)
Se
AFS/Hydride

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)
weight reduction
products of food categories
14.1- 14.4 and 14.6
Protein
Fat
Moisture
Ash
Total Sugars
Total Dietary Fiber
Calories
Kjeldahl
AOAC 2001.11/984.13
920.39C)
922.06/948.15)
Air Oven Method
(AOAC952.08/950.46B/
925.10/990.20)
(AOAC923.03/938.08/900.02)
Luff-Schoorl
Lane Eynon
985.29)
Composition Tables
Titratable Acidity
Free Fatty acid
Sucrose, Glucose,
Maltose, Lactose

method
Caffeine
HPLC (AOAC 979.08)

Cholestrerol
GC (AOAC 994.10)
Sodium, Potassium
Iron
Calcium
Page 76 of 236
AAS
(AOAC 985.35/968.08)
14.6 Food Supplements
Heavy Metals
AAS/ICP-AES
(USEPA 6010)
AAS
(AOAC 985.35)
Se
AFS Hydride
Vits. A, B1, B2, B3, B6,

Calpan, Folic Acid, C, D, E,
HPLC
15 .0 Sweeteners, including honey

15.2 Brown sugar
15.3 Honey
15.4 Other sugars and syrups (e.g.
xylose, maple syrup, sugar
toppings)
including those containing
high-intensity sweeteners
Calories
Sucrose, Glucose,
Maltose, Lactose
Heavy Metals

Composition Tables
method
AAS/ICP-AES
(USEPA 6010)
AAS
(AOAC 985.35)
II. Drugs and Pharmaceuticals

Identification Tests
Assay of Active Ingredients
1.0 Drugs
2.0 Herbal Products
3.0 Parenteral solutions and
fluids
4.0 Vitamins
5.0 Antibiotics
Limits Tests
Organic Volatile Impurities
(OVI)
Dissolution
Disintegration
U.S.Pharmacopeia
Philippine Pharmacopeia
Heavy Metals
Minerals Content
III. III. Cosmetics, Perfumes and Essential Oils
1.0 Cosmetics
Page 77 of 236
Heavy Metals (Pb, Cd, Hg,

As)
ASEAN Harmonized Method/

USP 33
Products
I.
Specific Tests
Method/ Reference
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

BAM 8th edition
Coliform count
Page 78 of 236
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
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
Salmonella

BAM 8th edition

fermented milk

Cheese, soft and semisoft cheese (moisture
> 39%, pH > 5)

spread

spread
01.9 All raw milk cheese;

raw milk unripened
cheese with moisture >
50%, pH > 5.0
Page 79 of 236
BAM 8th edition

Oxoid Manual 1998, 8th edition
Coliform count
CMMEF, 4th edition
Salmonella

Convention Method- BAM 8th
edition
S. aureus
(coagulase +)
BAM 8th edition
Coliform Count
BAM 8th edition
E. coli
S. aureus
(coagulase +)
BAM 8th edition
Salmonella

BAM 8th edition
BAM 8th edition

Aerobic Plate Count
CMMEF, 4th edition
Coliform count
S. aureus
(coagulase +
BAM 8th edition
S. aureus
(coagulase +)
BAM 8th edition
Salmonella

BAM 8th edition
BAM 8th edition


pasteurized)

milk products
Aerobic Plate Count

Coliform Count
CMMEF, 4th edition

S. aureus
(coagulase +)
BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
BAM 8th edition
Coliform count
E. coli
BAM 8th edition
S. aureus
(coagulase +)
02.3 Margarine
Salmonella

BAM 8th edition
BAM 8th edition

Aerobic Plate Count
CMMEF, 4th edition
BAM 8th edition
Fecal coliform count

S. aureus
(coagulase +)
02.3 Margarine
Salmonella
BAM 8th edition

Convention Method- BAM 8th
edition
BAM 8th edition

(plain and flavoured)
Page 80 of 236
Aerobic Plate Count
CMMEF, 4th edition
Coliform count
S. aureus
(coagulase +)
BAM 8th edition
Salmonella

ingredient (nuts, fruits,
cocoa etc.)

BAM 8th edition
BAM 8th edition

Aerobic Plate Count
CMMEF, 4th edition
Coliform count
BAM 8th edition
S. aureus
(coagulase +)

BAM 8th edition
Salmonella
03.3 Flavored ice (e.g. Ice

candy)
BAM 8th edition

Aerobic Plate Count
CMMEF, 4th edition

BAM 8th edition
03.3 Flavored ice (e.g. Ice
candy)
Coliform Count
Salmonella

BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
04.1 Cocoa powder
Coliform Count
BAM 8th edition
Mold Count
04.2 Chocolate products
Salmonella
Rapid Test Kit AOAC

BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
Salmonella
Page 81 of 236

BAM 8th edition
04.3 Chocolate
confectioneries
(chocolate bars, blocks
and bonbon
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
04.4 Sugar confectioneries

(hard and soft candies,
toffees, caramel,
fondants, creams,
nougats and pastes
BAM 8th edition
Salmonella

BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Mold Count
Salmonella

BAM 8th edition
E. coli
BAM 8th edition
05.0 Fruits and vegetables, nuts and seeds

fruits (pH > 4.5)
05.4 Dried vegetables
E. coli
Aerobic Plate Count
BAM 8th edition

CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition

Rapid Test Kit-AOAC 989.13
Salmonella
Page 82 of 236
BAM 8th edition
05.6 Peanut Butter & other

Nut Butters
Salmonella

BAM 8th edition
E. coli
Mold Count
BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
Mold Count
BAM 8th edition
Yeast and Yeast-like fungi

Count
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
E. coli

grains
07.4 Soya flours

concentrates and
isolates
Coliform Count
E. coli
BAM 8th edition
Salmonella

BAM 8th edition
Mold Count
BAM 8th edition
Salmonella

BAM 8th edition

grits, semolina
Coliform Count
Mold Count
Count
Page 83 of 236
BAM 8th edition
07.6 Frozen entrees

containing rice or corn flour
07.7 Soy protei
Bacillus cereus
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition
BAM 8th edition

Salmonella
BAM 8th edition
07.8 Tofu
E. coli
BAM 8th edition
S. aureus
(coagulase +)
Bacillus cereus
Aerobic Plate Count
E. coli

noodles Uncooked (wet and
dry)
CMMEF, 4th edition
S. aureus
(coagulase +)
BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
S. aureus
(coagulase +)
Salmonella

BAM 8th edition
07.10 Starch
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Page 84 of 236
Salmonella

BAM 8th edition

(ready to eat) with low
acid or high aw fillings or
toppings
S. aureus
(coagulase +)
Salmonella
BAM 8th edition

BAM 8th edition

(to be cooked) with low
toppings (e.g. meat pies
and pizzas)

dough (Chemically
leavened)
S. aureus
(coagulase +)
BAM 8th edition
Salmonella

BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
Mold Count
Count
BAM 8th edition
S. aureus
(coagulase +)
Salmonella

BAM 8th edition

dough
Coliform Count
Mold Count
Count
Page 85 of 236
BAM 8th edition
08.5 Baked Goods

(microbiologically
containing eggs and
dairy products)
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
S. aureus
(coagulase +)

BAM 8th edition
Coliform Count
BAM 8th edition
Salmonella

BAM 8th edition
09.0 Ready-to-eat savories
09.1 Snack foods
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
Mold Count
BAM 8th edition


Cold-Smoked
Aerobic Plate Count
CMMEF, 4th edition
E. coli
S. aureus
(coagulase +)
BAM 8th edition
Vibrio parahaemolyticus
Salmonella

BAM 8th edition
11.2 Pre-cooked Breaded

and Fish
Page 86 of 236
Aerobic Plate Count
CMMEF, 4th edition
E. coli
11.3 Frozen raw crustaceans
S. aureus
(coagulase +)
BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
E. coli
S. aureus
(coagulase +)
BAM 8th edition
Salmonella

BAM 8th edition
11.4 Frozen cooked

crustaceans
Aerobic Plate Count
CMMEF, 4th edition
E. coli
S. aureus
(coagulase +)
BAM 8th edition
Salmonella

BAM 8th edition
11.5 Cooked, chilled and

frozen crabmeat
Aerobic Plate Count
CMMEF, 4th edition
E. coli
S. aureus
(coagulase +)
BAM 8th edition
11.6 Fresh and frozen bivalve

molluscs
Aerobic Plate Count
E. coli count
Page 87 of 236
CMMEF, 4th edition
BAM 8th edition
Salmonella
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
Salmonella
BAM 8th edition

BAM 8th edition
12.2 Yeast
Salmonella

BAM 8th edition
12.3 Spices
Aerobic Plate Count
CMMEF, 4th edition
Mold Count
BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
Mold Count
BAM 8th edition
S. aureus
(coagulase +
12.5 Salad dressing pH < 4.6

(Mayonnaise, Thousand
Island, Ranch, French
etc.)
Page 88 of 236
Salmonella

BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
BAM 8th edition

Salmonella
BAM 8th edition
BAM 8th edition

Aerobic Plate Count
CMMEF, 4th edition
13.0 Beverages
13.1 Non-alcoholic (e.g.

Ready to drink soft
drinks, iced tea, energy
drinks)
Coliform Count
BAM 8th edition
13.2 Frozen juice

concentrate

(Juices)
Aerobic Plate Count
CMMEF, 4th edition
BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
BAM 8th edition
14.1 Powdered infant

formula with or without
added lactic acid
producing cultures
months old)
Aerobic Plate Count
Coliform Count
E. coli
Enterobacteriaceae
Page 89 of 236
CMMEF, 4th edition
BAM 8th edition
14.1 Powdered infant

added lactic acid
producing cultures
months old)
14.2 Follow up formula /milk

supplement (intended
Salmonella

BAM 8th edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
E. coli
BAM 8th edition
Enterobacteriaceae
Salmonella

BAM 8th edition

products requiring
reconstitution
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Enterobacteriaceae
Salmonella
BAM 8th edition

reconstitution and
boiling before
consumption
BAM 8th edition

Oxoid Manual 1998, 8th
edition
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Salmonella
BAM 8th edition
infants
Page 90 of 236
Aerobic Plate Count
CMMEF, 4th edition
Coliform Count
BAM 8th edition
Salmonella

BAM 8th edition
Bacillus cereus
II. Drugs and Pharmaceuticals
1.0 Drugs
Aerobic Plate Count
Coliform Count
E. coli
USP 36

Pseudomonas aeruginosa
S. aureus
Salmonella
III. Cosmetics
1.0 Cosmetics
Aerobic Plate Count

ASEAN Harmonized Methods

for Cosmetics
Pseudomonas aeruginosa
USP 36/Asean Harmonized
Methods for Cosmetics
S.aureus
IV. Water
1.0 Bottled Water
Heterotrophic
Plate count
Coliform Count
Page 91 of 236
Pour Plate Method, SMEWW
Multiple Tube Fermentation

Technique,/ SMEWW
8. SGS Philippines, Inc.- Multi-Laboratory

Address
Telephone No.
Fax No.
E-mail
:
:
:
:
Contact Person
Field of Testing
2229 Chino Roces Avenue, Makati City

632) 784-9400
(632) 818-2971/750-2947
sgsphilippines@sgs.com/
customer.service@sgs.com/
meden.peneyra@sgs.com
Ms. Meden Jojemar L. Peneyra
Laboratory Operations Manager
Chemical Testing
Validity: 16 August 2018
Chemical Testing
Products
I.
Specific Tests
Method /Reference
I. Food
powder
01.3 Condensed milk
fermented milk
products (Cottage
cheese
products (Cottage
cheese
Protein
Ash
Fat
Moisture
Carbohydrate
Page 92 of 236
Kjeltec Analyzer/ FOSS Manual

Kjeltec 8400 Analyzer/Rapid N
Protein Analyzer /AOAC, 18th
Ed., 2005
Gravimetric Method/ AOAC,
18th Ed., 2005
Rose-Gottlieb/ AOAC, 18th Ed.,
2005
Acid Hydrolysis/ AOAC, 18th
Ed., 2005
Air-oven Method/ GAFTA No.
130 (2003)/ AOAC 18th Ed.,
2005
Toluene Distillation/ AOCS Ca
2a-45
By computation/ Based on
FNRI Phil. Food Composition
Tables 1997
Lactose
Layne-Eynon/ AOAC 18th Ed.

2005
Acidity
Titrimetry
Iodine in Food
Calories from fat
Spectrophotometry
By Computation/ FNRI Phil
Food Composition Tables 1997
HPLC-RI/ AOAC, 18th Ed., 2005
Sugar Profile - Fructose,

Glucose, Lactose, Maltose
and Sucrose
Trace Elements
Arsenic (As)
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
Saturated Fat
Cholesterol
AOAC, 18th Ed. AAS/ ICP-OES/,

2005/ Shimadzu and Ethos
Manuals
GC/ AOAC, 18th Ed., 2005

Free Fatty Acid/ Acid Value
Titrimetric/ AOCS 2011

free from water
other animal fats)
Peroxide Value
Saponiofication Value
Iodine value
Moisture

type water-in-oil (butter,
margarine)

AOCS 2011
Moisture and Voltile Matter
AOCS 2011
Unsaponifiable Matter
AOCS 2011
Cholesterol
GC/ P-LAB-007-INSTRU Inhouse Method
BHA
BHT
Page 93 of 236
GC/ P-LAB-007-INSTRU Inhouse Method
Fat
Moisture
Saturated Fat
FattyAcids
Trace Elements
Arsenic (As)
Copper (Cu)
Lead (Pb)
Iron (Fe)
Ether Extraction/ AOCS Ba 3-38

Rose-Gottlieb (Dairy Products)
Acid Hydrolysis (dairy Products/
Seafoods)

130 (2003)/ AOAC 18th Ed.,
2005
GC/AOAC, 18th ed. 2005
AOAC, 18th Ed. AAS/ ICP-OES/,

Manuals

fruits
vegetables
sealed container
vegetables, seaweeds, nuts
and seeds
butter)
purees, fruit toppings and
coconut milk)
Fiber

Ed., 2005
Conventional/ GAFTA No. 10.0
(2003)/ AOAC 978.10
Ash

18th Ed., 2005
Protein
Fat
Moisture

130 (2003)/ AOAC 18th Ed.,
2005
2a-45
Carbohydrate
Tables 1997

Glucose, Lactose, Maltose
and Sucrose
Calories
Page 94 of 236

Seafoods)


Soluble Solids
Refractometer Method/
AOAC, 18th Ed., 2005
Dietary Fiber
Gravimetric/ AOAC, 18th Ed.,

2005

butter)
Salt as NaCl
Titrimetric Method/AOAC, 18th

Ed.,2005
Fatty Acids
Saturated Fat
Cholesterol
fruits
vegetables
sealed container
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.,

Manuals
6.0 Eggs and eggs products

06.1 Egg products
06.1.1 Liquid egg
products
06.1.2 Frozen egg
products
coagulated egg
products
alkaline, salted, and
canned eggs
06.3 Egg-based desserts
(e.g. custard)
Protein
Ash
Fat

18th Ed., 2005
Seafoods)
Moisture

130 (2003)/ AOAC 18th Ed.,
2005
Carbohydrate
Tables 1997
Calories
Page 95 of 236

Ed.,2005
7.0 Cereals and cereal Products

7.4 Soya flours concentrates
and isolates
grits, semolina
7.6 Frozen entrees containing
rice or corn flour
7.7 Soy protein
7.8 Tofu
pastas and noodles)
7.10 Starch
pudding, tapioca
pudding)
fish or poultry)
Fiber

Ed., 2005
18th Ed., 2005
Conventional/GAFTA No. 10.0
(2003)/ AOAC 978.10
Ash
Gravimetric Method/AOAC,
18th Ed. 2005
Protein
Fat
Moisture
Carbohydrate
Salt as NaCl
Starch
Iodine in Food

130 (2003)/ AOAC 18th Ed.,
2005
2a-45
Tables 1997
Volhard Method/ AOAC, 18th
Ed.,2005
Polarimetry/ GAFTA No. 130
Method 28:1 (2003)
Spectrophotometry/AL8.1030
Dietary Fiber

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
Page 96 of 236
Rose-Gottlieb/ AOAC, 18th Ed.,

2005
Acid Hydrolysis/ AOAC, 18th
Ed., 2005
HPLC-RI/AOAC, 18th Ed. 2005
Trace Elements
Arsenic (As)
Cadmium (Cd)
Calcium (Ca)
Chromium (Cr)
Mercury (Hg)
Iron (Fe)
Lead (Pb)
Sodium (Na)
AAS/ AAS/ ICP-OES/ AOAC,

18th Ed., 2005/ Shimadzu and
Ethos Manuals
fish products (frozen and
cooked)
fish Products (marinated
and/or pickled) , e.g. fish
paste
11.3 Fully preserved (canned
or fermented, smoked,
dried and/or salted)
Histamine
Total Volatile N
Fluorometry/ AOAC, 18th Ed., 2005

Distillation with MgO/ AOAC, 18th Ed., 2005
Gravimetric Method/ AOAC, 18th Ed., 2005
Ash
Solvent Extraction/ AOAC, 18th Ed., 2005

Crude Fat
Acid Hydrolysis/ AOAC, 18th Ed., 2005
Salt as NaCl
Total Solids
Salt as NaCl
Volumetric Method/ AOAC, 18th Ed., 2005

Gravimetric method/ AOAC, 18th Ed., 2005
Volumetric Method/ AOAC, 18th Ed., 2005
HPLC/ In-House
Sulfamethazine
Chlortetracycline
Hydrochloride
Oxytetracycline
Hydrochloride
HPLC/ In-House
Cd, Pb, Hg, As
AAS/ ICP-OES/ AOAC, 18th Ed., 2005/

Shimadzu and Ethos Manuals
HPLC/ In-House
Saturated Fat
Cholesterol
12.2 Herbs, spices,
seasonings, and
condiments (e.g.
noodles)
12.3 Vinegars
12.4 Mustards
Page 97 of 236
Protein

Ed., 2005
Fiber
Conventional/ GAFTA No. 10.0

(2003)/ AOAC 978.10

12.6 Sauces and like
products
and dips (e.g.
mayonnaise, salad
sauces (e.g.
ketchup, cheese
sauce, cream
sauce, brown gravy)
and gravies
fish sauce)
sandwich spreads
excluding cocoa-and
nut-based preads of food
categories
12.9 Soybean-based
seasonings and
condiments
12.9.1 Fermented
soybean paste (e.g.
miso)
than from soybeans
Ash

18th Ed., 2005
Fat

Seafoods)
Moisture

130 (2003)/ AOAC 18th Ed.,
2005
2a-45
Carbohydrate
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

Saturated Fat
Cholesterol

Sucrose
Total Soluble Solids as Brix
Refractometer Method/
AOAC, 18th Ed., 2005
13.0 Beverages
13.1 Non-alcoholic
beverages
13.4 Coffee, coffee
substitutes, tea, herbal
Page 98 of 236
Total Titratable Acidity

Protein
18th Ed., 2005Titrimetric/

AOAC,
Protein Analyzer /AOAC,18th
Ed 2005
infusions, and other hot

cereal and grain
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
Ash
Fat
Moisture
Conventional/. GAFTA No. 10.0

(2003)/ AOAC 97810
18th Ed., 2005

Seafoods)
130 (2003)/ AOAC 18th Ed.,
2005 Toluene Distillation/ AOCS
Ca 2a-45
Carbohydrate
Tables 1997
Total Sugars as Invert sugar
18th Ed., 2005Lane-Eynon/

AOAC
Dietary Fiber

2005
By Computation/ FNRI
Calories

Sucrose
Caffeine anhydrous
Phil Food Composition Tables

1997
HPLC/ In-House
Alcoholic Beverages
Ethanol (Assay)
Methanol (Assay)
iso-Propyl Alcohol (Assay)
1-Butanol (Assay)
Amyl Alcohol (Assay)
Propyl Alcohol (Assay)
Acetaldehyde (Assay)
Caffeine anhydrous
Page 99 of 236
GC/ AOAC, 18th Ed. 2005

14.1 Infant formulae, followon formulae, and
formulae for special
medical purposes for
infants
14.2 Complementary foods
for infants and children
14.3 Dietetic foods
Vitamin A (Retinol)
Retinyl Acetate Retinyl
Palmitate
HPLC/ P-LAB-021-INSTRU- InHouse
Vitamin A Precursor (Betacarotene)
Vitamin B1

Vitamin B2
intended for special

medical purposes
Vitamin B6
Vitamin C
Titrimetric/ HPLC/ P-LAB-023INSTRU- InHouse
Vitamin D3

(excluding products of
food category 14.1)
weight reducti
supplementary foods
for dietary use)
excluding products of
food categories 14.114.4 and 14.6
Vitamin E
Vitamin B3 (Niacin,
Niacinamide)
Folic Acid
Calcium Panthothenate
Biotin
Vitamin B12
Arsenic (As)
Cadmium (Cd)
Lead (Pb)
Mercury (Hg)
AAS/ ICP-OES/ AOAC, 18th Ed.,

Manuals
Trace Elements in Food

Supplements
Aluminum (Al)
Antimony (Sb)
Barium (Ba)
Beryllium (Be)
Page 100 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)
15.2 Brown sugar
15.3 Honey
15.4 Other sugars and syrups
(e.g. xylose, maple
syrup, sugar toppings)
including those
containing highintensity sweeteners
Ash
Color
Invert/Reducing Sugars
Moisture
Brix
Page 101 of 236
Gravimetric/ PNS 1097/ 1098/

Handbook of Phil Sugarcane
Ind. (1992)
Spectrophotometric/ PNS
1097/ 1098/ Handbook of Phil
Sugarcane Ind. (1992)/
ICUMSA Method GS1/3-7(2002)
Titrimetric/ PNS 1097/ 1098/
Ind. (1992)
Gravimetric/ PNS 1097/ 1098/

Ind. (1992) /ICUMSA Method
GS2/1/3/9-15 (2007)
Hydrometer Method/
Ind. (1992)
Moisture (Molasses)
Polarization
Cholesterol
Potassium Sorbate/ Sorbic Acid
Other food additives
Vitamins in Foods

2005/ Handbook of Phil
Sugarcane Ind. (1992)
Polarimetry/Handbook of Phil
Sugarcane Ind. (1992)
/ICUMSA Method GS1/2/3/9-1
(2007 )
GC/AOAC, 18th ed., 2005
Sodium Benzoate/ Benzoic

Acid
Methyl, butyl, propyl paraben
HPLC/ Client-supplied
procedure
Vitamin A(Retinol)
Retinyl Acetate
Retinyl Palmitate
Vitamin A Precursor (Betacarotene)
Vitamin B1

Vitamin B2
Vitamin B6
Vitamin C
Titrimetric/ HPLC/ P-LAB-023INSTRU- In-House
Vitamin D3
Vitamin E
Vitamin B3 (Niacin,
Niacinamide)
Folic Acid
Calcium Panthothenate
Biotin
Page 102 of 236

HPLC/ P-LAB-035-INSTRU- In-
House
Vitamin B12
Parabens
HPLC/ client-supplied
procedure
Turbidity
Arsenic (As)
Photometry/SMEWW, 21st Ed,

2005 2130B
Electrometric Method/
SMEWW,21st Ed,2005 4500-H+B
Gravimetry/ SMEWW, 21st Ed,
2005 2540C
Electrical Conductivity
Method/ SMEWW, 21st Ed, 2005
2510B
Argentometric Method/
SMEWW, 21st Ed, 4005 Cl-B
Turbidimetric Method/
SMEWW, 21st Ed, 4005 SO42E
Ion Selective electrode
Method/ SMEWW, 21st Ed 4005
4500-F-B
Photometry SQ 118
Photometer Method/ 234
Colorimetry/SMEWW, 21st
Ed,2005 4500-NO2B
SMEWW, 21st Ed, 2005 3114B
Mercury (Hg)
SMEWW, 21st Ed, 2005 3112B
III Cosmetics, Perfumes and Essential Oils

01.0Cosmetics
IV. Water
01.0 Bottled Water
pH
Conductivity
Chloride
Sulfate
Fluoride
Nitrate
Nitrite
Silver (Ag)
Calcium (Ca)
Copper (Cu)
Cobalt (Co)
Iron (Fe)
Potassium (K)
Magnesium (Mg)
Manganese (Mn)
Sodium (Na)
Zinc (Zn)
Page 103 of 236
SMEWW, 21st Ed, 2005 3111B

(AAS)/3120B (ICP)
SMEWW, 21st Ed, 2005 3111D
(AAS)/3120B (ICP)
Barium (Ba)
Aluminum (Al)
Boron (B)
Cadmium (Cd)
Chromium (Cr)
Phosphorus (P)
Nickel (Ni)
Lead (Pb)
Antimony (Sb)
Selenium (Se)
SMEWW, 21st Ed, 2005 3111D

(AAS)/3120B (ICP)
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
Page 104 of 236
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)
Products
Specific Tests
Method/ Reference
I. Foods
Aerobic Plate Count
cream powder

Milk
Pour Plate Method,

FD BAM Ch3 (Jan 01)
Enterobacteriaceae
Pour Plate Method,

FDA BAM
Salmonella
Conventional/TECRA/FDA BAM
Ch. 5
Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch3 (Jan 01)
Spread Plate Method,

FDA BAM Ch 18
Coliform Count
Pour Plate/Petri Film,

FDA BAM Ch. 4 (Feb 13)
Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch 3 (Jan 01)
Coliform Count

Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
FDA BAM/TECRA
01.5 Pasteurized Cream
Page 105 of 236
Aerobic Plate Count
Pour Plate Method,

Coliform Count

Salmonella Detection
Ch. 5

fermented milk
FDA BAM/TECRA
Coliform Count

Ch. 5
S. aureus
(coagulase +)

Cheese; Soft and semisoft cheese
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Coliform Count
E.coli
MPN, FDA BAM Ch 4 (Feb13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Ch. 5
FDA BAM/TECRA
Aerobic Plate Count
Pour Plate Method,

Coliform Count

S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Conventional/TECRA
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12

Spread
01.9 All Raw Milk Cheese; Raw

Milk Un-ripened cheese
w/ moisture >50%, pH
>5.0
Page 106 of 236
FDA BAM/TECRA

Aerobic Plate Count

pasteurized
Yeast and Molds Count
Coliform Count
S. aureus
(coagulase +)

FDA BAM Ch 18

FDA BAM Ch. 4
(Feb 13)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch 3
(Jan 01)
Coliform Count

FDA BAM Ch. 4
(Feb 13)

milk products
E.coli
S. aureus
(coagulase +)
Page 107 of 236
Pour Plate Method,

FDA BAM Ch 3
(Jan 01)
MPN, FDA BAM Ch 4

(Sept 02)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Conventional/TECRA/
FDA BAM Ch. 5
FDA BAM/TECRA
Aerobic Plate Count

02.3 Margarine
Pour Plate Method,

FDA BAM Ch 3
(Jan 01)
Spread Plate method, FDA

BAM Ch 18/Spread Plate Mtd.,
Compendium 4th ed
Ch. 5
ISO 6888=1:1999
S. aureus
(coagulase +)
Conventional Mtd,
FDA BAM Ch 12
FDA BAM/TECRA


cocoa, etc)
Page 108 of 236
Aerobic Plate Count
Pour Plate Method,

Coliform Count

Conventional/TECRA/
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
FDA BAM/TECRA
Aerobic Plate Count
Pour Plate Method,

Coliform Count

Ch. 5
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
FDA BAM/TECRA
03.3 Flavored Ice

( ie.ice candy)
Aerobic Plate Count
Pour Plate Method,

Coliform Count
MPN, FDA BAM Ch 4

(Feb13)

BAM Ch 18
Ch. 5
Aerobic Plate Count
Pour Plate Method,

Molds Count
Spread Plate Method

FDA BAM Ch 18
04. Confectioneries
04.1 Cocoa Powder
Coliform Count
MPN, FDA BAM Ch 4
(Feb13)
04.3 Chocolate
Confectionaries
bonbons)
Page 109 of 236
Conventional/TECRA/
FDA BAM Ch. 5
Aerobic Plate Count
Pour Plate Method,

Molds Count

BAM Ch 18
Coliform Count
MPN, FDA BAM Ch 4

(Feb13)
Ch. 5
Aerobic Plate Count
Pour Plate Method,

Molds Count
Spread Plate Method

FDA BAM Ch 18
Coliform Count
MPN, FDA BAM Ch 4

(Feb13)
Ch. 5
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

(Feb13)
Ch. 5

toffees, caramel,
fondants, creams,
nougats and pastes)

05.1 Frozen Vegetables &
fruits (pH >4.5)

Ready to Eat (e.g.
Kimchi)
05.4 Dried
Vegetables
05.6 Peanut Butter and other
Nut Butters
E. coli
Aerobic Plate Count
MPN, FDA BAM Ch 4

(Feb13)
Pour Plate Method,
Spread Plate Method

FDA BAM Ch 18
Coliform Count
E. coli
MPN, FDA BAM Ch 4

(Feb13)
Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
E.coli
MPN, FDA BAM Ch 4

(Feb13)
Salmonella
Ch. 5
Ch. 5
Salmonella
Spread Plate Method

FDA BAM Ch 18
E.coli
MPN, FDA BAM Ch 4 (Feb13)
Aerobic Plate Count
Pour Plate Method,

Page 110 of 236
06.1 Pasteurized Egg Products

(liquid, frozen, dried)
Yeast and Molds Count(for

dried products)

FDA BAM Ch 18
Coliform Count

FDA BAM Ch. 4
(Feb 13)
Salmonella
Ch. 5
Aerobic Plate Count
Pour Plate Method,

Yeast Count Molds Count
Spread Plate Method

FDA BAM Ch 18
Coliform Count

Aerobic Plate Count
Pour Plate Method,


07.3 Cultured seeds

and grains
(e.g. bean
sprout, alfalfa,
etc)
Coliform Count
Pour Plate Method/Petri Film

E.coli
MPN, FDA BAM Ch 4

(Feb 13)
Coliforms Count
E. coli
MPN, FDA BAM Ch 4

(Feb 13)
Salmonella
Ch. 5
Molds
07.4 Soya Flours,
Concentrates and
Isolates
Page 111 of 236
Spread Plate Method

FDA BAM
Salmonella
Spread Plate Method

FDA BAM Ch 18
Ch. 5
Yeast Count Molds
Spread Plate Method

FDA BAM Ch 18
Coliform Count

Spread Plate Method, FDA
BAM Ch 14
07.5 Flour, Corn meal, Corn

grits, Semolina
07.6 Frozen entrees

containing Rice or Corn
Flour as main ingredient
07.7 Soy Protein
07.8 Tofu

Noodles Uncooked
(wet and dry
Page 112 of 236
Bacillus cereus
Aerobic Plate Count
Pour Plate Method,

Spread Plate Method

FDA BAM Ch 18
Coliform Count

E.coli
MPN, FDA BAM Ch 4 (Feb 13)
Salmonella
Ch. 5
E.coli
Bacillus cereus
Spread Plate Method

FDA BAM Ch 14
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

Spread Plate Method

FDA BAM Ch 18
Coliform Count

Salmonella
Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
07.10 Starch
Aerobic Plate Count
Pour Plate Method,

Spread Plate Method

FDA BAM Ch 18
Coliform Count

Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
Salmonella
Conventional/TECRA/
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12

toppings
Salmonella
(to be cooked) with low
toppings

Doughs (Chemically
leavened)
Conventional/TECRA/
FDA BAM Ch. 5
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

Yeast Count Mold Count
Spread Plate Method

FDA BAM Ch 18
Coliform Count

E. coli

Page 113 of 236
Salmonella
Ch. 5, ISO 6888=1:1999
S. aureus
(coagulase +)
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch 3
(Jan 01)
Doughs
Coliform Count
Aerobic Plate Count
08.5 Baked Goods

Spread Plate Method

FDA BAM Ch 18
Pour Plate Method,
Spread Plate Method

FDA BAM Ch 18
Coliform Count

S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
MPN, FDA BAM Ch 4
(Feb 13)
Coliform Count
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch 3
Jan 01)
Spread Plate Method
FDA BAM Ch 18
09.1 Snack Foods
Coliform Count

FDA BAM Ch. 4
(Feb 13)
Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch 3
(Jan 01)
MPN, FDA BAM Ch 4
(Feb 13)

and Cold-Smoked
Page 114 of 236
E. coli
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
11.2 Pre- Cooked Breaded

Fish
V. parahaemolyticus detection
Conventional Method/
FDA BAM Ch 2
Aerobic Plate Count
Pour Plate Method,

E. coli
MPN, FDA BAM Ch 4

(Feb 13)
S. aureus
(coagulase +)
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

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
FDA BAM Ch 2
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
FDA BAM Ch 2
Aerobic Plate Count
Pour Plate Method,

11.4 Frozen Cooked

Crustaceans
Page 115 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
FDA BAM Ch 2
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
FDA BAM Ch 2
11.6 Fresh & Frozen Bivalve

Molluscs

Aerobic Plate Count
Pour Plate Method,

FDA BAM Ch 3
(Jan 01)
Spread Plate Method

FDA BAM Ch 18
Coliform Count


Sauces
Salmonella
12.2 Yeast
12.3 Spices
Page 116 of 236
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

Mold Count
Spread Plate Method

FDA BAM Ch 18/
Aerobic Plate Count
Pour Plate Method,


Spread Plate Method

FDA BAM Ch 18
Coliform Count

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
Aerobic Plate Count
Pour Plate Method,

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
FDA BAM/TECRA
Aerobic Plate Count
Pour Plate Method,


FDA BAM Ch18
13. Beverages
13.1 Non-alcoholic
beverages (e.g Ready
to drink, softdrinks,
iced tea, energy
drinks)
13.2 Frozen Juice

Concentrate
Coliform Count

Aerobic Plate Count
Pour Plate Method,

Page 117 of 236
Spread Plate Method

FDA BAM Ch 18

(e.g. Iced tea,
powdered
juice/mixes)
Aerobic Plate Count
Coliform Count
Pour Plate Method,


Formula with or
without added Lactic
acid producing
cultures (intended for
0 to 6 months)
14.2 Follow-up Formula/

Milk Supplement
(Intended for infants 6
months on and for
months of age)
Aerobic Plate Count
Coliform Count
E.coli
Enterobacteriaceae
Pour Plate Method,

FDA BAM
ISO 6888=1:1999
Salmonella
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count

Coliform Count
E.coli
Enterobacteriaceae
Salmonella

products requiring
reconstitution
14.6 Dried products

and boiling before
consumption
Page 118 of 236
Pour Plate Method,

MPN, FDA BAM Ch 4
(Feb 13
Pour Plate Method,

MPN, FDA BAM Ch 4
(Feb 13
Pour Plate Method,FDA BAM

ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

Coliform Count

Salmonella
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
Aerobic Plate Count
Pour Plate Method,

Coliform Count

Salmonella
Aerobic Plate Count
14.7 Cereal based foods
for infants
Coliform Count
Bacillus cereus
Salmonella
Page 119 of 236
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
FDA BAM/TECRA
Pour Plate Method,
FDA BAM Ch 3
(Jan 01)
MPN, FDA BAM Ch 4
(Feb 13)
Pour Plate Method,
FDA BAM
ISO 6888=1:1999
Conventional Mtd,
FDA BAM Ch 12
II. GOVERNMENT LABORATORIES

1. Department of Science and Technology I
Regional Standards and Testing Laboratory
Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
Field of Testing
DMMMSU- MLU Campus,

San Fernando City, 2500, La Union
(072) 242-4878
(072) 242-4878
aacriste@yahoo.com
Ms. Anita A. Criste
Laboratory Head
Chemical Testing and
Validity: 28 March 2015
Chemical Testing
Products
Specific Tests
Method/ Reference
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Petroleum ether Extraction/AOAC
Protein
Kjeldahl/AOAC
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
I. Foods
cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
Cream
(UHT/sterilized)
fermented milk
products (Cottage
cheese, soft and
semi-soft cheese
spread
05.1 Frozen vegetables
and fruits
vegetables
Page 120 of 236

products in
hermetically sealed
container
05.5 Coconut
(desiccated)
and spreads (e.g.,
peanut butter)
Fat
Protein
Kjeldahl/AOAC
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Protein
Kjeldahl/AOAC
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Protein
Kjeldahl/AOAC
05.8 Jams, jellies,

marmalades and
fruit fillings for
pastries
( pulp, purees, fruit
toppings and
coconut milk)
06.1 Pasteurized egg
products (liquid,
frozen or dried)

07.5 Flour, corn meal,
corn grits, semolina
07.7 Soy protein
noodles (e.g. rice
paper, rice
vermicelli, soybean
pastas and noodles)
07.10 Starch
based desserts (e.g.,
rice pudding,
tapioca pudding)
breading or batters
for fish or poultry
Page 121 of 236

sweet crackers
Moisture
Gravimetric/AOAC
Ash
Fat
Gravimetric/AOAC
Protein
Kjeldahl/AOAC
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Protein
Kjeldahl/AOAC

09.1 Snacks foods potato, cereal, flour
or starch based
11.0 Fish and fish products, including molluscs, crustaceans, and Echinoderms
products, including
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
Page 122 of 236
Moisture
Gravimetric/AOAC
Ash
Gravimetric/AOAC
Fat
Protein
Kjeldahl/AOAC
Products
01.0
Specific Tests
Method/ Reference
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

Online 2001
Aerobic Plate Count

Online 2001
Milk and Dairy products

cream powder
Salmonella
Aerobic Plate Count
Salmonella

products; e.g.
Cottage Cheese,
soft and semi-soft
cheese (moisture >
39%, pH > 5)
Page 123 of 236
Aerobic Plate Count


Online 2001

Online 2001

spread
Aerobic Plate Count

Online 2001

05.5 Coconut
(desiccated)
Aerobic Plate Count
Salmonella


Food Dilution Plating Technique/

Pour Plate Method US FDA BAM
Aerobic Plate Count

Online 2001
Mold Count

Yeast and Yeast like fungi

Count

Aerobic Plate Count

Online 2001


Page 124 of 236


08.1 Frozen bakery
products (ready to
eat) with low acid or
high aw fillings or
toppings
08.2 Frozen bakery

products (to be
cooked) with low
acid or high aw
fillings or toppings
(e.g. meat pies and
pizzas)
08.3 Frozen and

refrigerated dough
(Chemically
leavened)
Salmonella


Spread Plate Method US FDA
BAM
Salmonella

S. aureus
(coagulase +)

BAM
Aerobic Plate Count
Mold Count

Count
Salmonella
Page 125 of 236

Online 2001


BAM
Aerobic Plate Count
08.4 Frozen and

refrigerated dough
08.5 Baked Goods

(microbiologically
containing eggs and
dairy products)
Mold Count


Count

Salmonella


BAM
Aerobic Plate Count

Online 2001

08.6 Coated or Filled,

Dried Shelf-Stable
Biscuits

Online 2001

BAM
Salmonella

Aerobic Plate Count


Cold Smoked
Salmonella
S.aureus (coagulase +)
Page 126 of 236


BAM

and Fish
Aerobic Plate Count
Salmonella
S.aureus (coagulase +)



BAM

12.3 Spices
Aerobic Plate Count
Mold Count
12.4 Spices (ready to

eat)

Aerobic Plate Count

Online 2001
Mold Count

Salmonella

S. aureus
(coagulase +)

BAM
Aerobic Plate Count

Online 2001

13.0 Beverages
Ready to drink soft
drinks, iced tea,
energy drinks)
Page 127 of 236
13.2 Frozen juice

concentrate
13.3 Powdered
beverages (Juices)
Aerobic Plate Count

Online 2001

Aerobic Plate Count

Online 2001

Heterotrophic
Plate count
Pour Plate, SMEWW Method

9215
Coliform Count

Technique,/ SMEWW Method
9221B, 9221E, 9223
IV. Water
1.0 Bottled Water
Page 128 of 236
2. Department of Science and Technology II

Address
Telephone No.
Mibile No.
Fax No.
E-mail
Contact Person
Field of Testing
:
:
:
Nursery Compound, Tuguegarao City,

Cagayan
(078) 304-8654 (078) 846-7241
(0926)1155249
(078) 846-7241
stlacambra@yahoo.com
Sylvia Lacambra
Laboratory Head
Chemical Testing
Products
Specific Tests
Method/ Reference

cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
Cream
(UHT/sterilized)
fermented milk
01.8 Cheese and
cheese products
(Cottage cheese,
soft and semi-soft
cheese
spread
Moisture
Ash
Fat
AOAC
Protein

and fruits
and vegetables
05.3 Fruits and
vegetable products
in hermetically
Page 129 of 236
Moisture
Ash
Fat
AOAC
sealed container
05.5 Coconut
(desiccated)
05.6 Nut and seed
purees and spreads
(e.g., peanut
butter)
05.8 Jams, jellies,
marmalades and
fruit fillings for
pastries
05.9 Fruit preparations (
pulp, purees, fruit
toppings and coconut
milk)
Protein

07.2 Cereal/cereal
grains
07.7 Soy protein
noodles (e.g. rice
paper,
rice vermicelli,
soybean
pastas and
noodles)
Page 130 of 236
Moisture
AOAC
Ash
Fat
Protein
Products
Specific Tests
Method/ Reference
Aerobic Plate Count
Pour Plate Method

US FDA BAM. Online
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
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

13.0 Beverages
IV. Water
1.0 Bottled Water
Page 131 of 236
3. Department of Science and Technology III

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
Field of Testing
Chemical Testing
Products
I. Foods
Diosdado Macapagal Gov. Center,

Maimpis,
City of San Fernando Pampanga 2000
(045) 455-0800, (045) 455-0554
(045) 455-0800
dost3rstl@yahoo.com
Diana Cecilia Estrella
Technical Manager, Chemistry Laboratory
Validity: 11 March 2019
Specific Tests
Method/Reference
Ash
Gravimetric,
AOAC
Moisture
Oven,
AOAC
Fat
Soxhlet/Solvent Extraction with

Acid Hydrolysis, AOAC

cream powder
01.4 Liquid Milk
(evaporated
and Cream
(UHT/sterilized)
fermented milk
01.9 Cheese and
cheese products
(cottage cheese,
soft and semisoft cheese)
spread
Protein
Energy
Carbihydrates
pH
Total Solids
Sodium
Kjeldahl,
AOAC
By computation/ Philippine
Food Composition tables by
FNRI-DOST, 1997
AOAC

03.1 Ice cream and
sherbet
03.2 Ice cream with
added
Ingredients
Page 132 of 236
pH
Fat
Total Solids
AOAC
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
Moisture
Gravimetric,AOAC
Oven, AOAC
Fat
Soxhlet/Solvent
Extraction with Acid
Hydrolysis, AOAC
Protein
Kjeldahl, AOAC
Energy Carbohydrates
FNRI-DOST, 1997

vegetables
products in
hermetically
sealed container
vegetables,
seaweeds,
nuts and seeds
and
spreads (e.g.,
peanut
butter)
05.7 Jams, jellies,
marmalades
pastries
(pulp,
purees, fruit toppings
and
coconut milk)
Ash
Moisture
Fat
Gravimetric, AOAC
Oven, AOAC

Protein
Kjeldahl, AOAC
FNRI-DOST, 1997

07.4 Soya flours
concentrates
and isolates
corn
Page 133 of 236
Ash
Gravimetric, AOAC
Moisture
Oven, AOAC
grits, semolina
07.7 Soy protein
07.8 Tofu
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

Protein
Kjeldahl, AOAC
Energy
Carbohydrates
FNRI-DOST, 1997
Ash
Gravimetric, AOAC
Moisture
Oven, AOAC
Fat

Protein
Kjeldahl, AOAC
FNRI-DOST, 1997

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
11.0 Fish and fish products, including molluscs,crustaceans, and echinoderms

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)
Page 134 of 236
Ash
Gravimetric, AOAC
Oven, AOAC
Moisture

12. 2 Herbs, spices,
seasonings,
and condiments
(e.g.
noodles)
12.3 Vinegars
12.4 Mustards
products
and dips (e.g
Mayonnaise,
salad dressing,
onion dip)
sauces
(e.g ketchup,
cheese sauce,
cream sauce,
brown gravy)
sugars
15.2 Brown sugar
15.3 Honey
Page 135 of 236
Moisture
pH
Acidity
Moisture
Ash
AOAC
AOAC
Products
Specific Tests
Method/Reference
Aerobic Plate Count

cream powder
01.2 Sweetened
Condensed Milk
Aerobic Plate Count

Spread Plate Method, BAM

Online
Coliform Count
Chromocult, Rapid Method
Aerobic Plate Count
Coliform Count
Aerobic Plate Count

Coliform Count

fermented Milk

Products
e.g Cottage Cheese;
Soft and Semi-soft
cheese
Spread
Coliform Count

Petrifilm, Rapid Method
S.aureus
(coagulase +)
Aerobic Plate Count
S. aureus
(coagulase +)
Page 136 of 236
S. aureus
(coagulase +)
Coliform Count
01.9 All Raw Milk Cheese;

Raw Milk Un-ripened
cheese with
moisture>50%,
pH>5.0
S. aureus
(coagulase +)


pasteurized)

milk products
02.3 Margarine
Aerobic Plate Count

Online
Coliform Count
S. aureus
(coagulase +)
Aerobic Plate Count
Coliform Count
S. aureus
(coagulase +)
Aerobic Plate Count

Online
S. aureus
(coagulase +)
03.0 Edible Ices, including Sherbet and Sorbet

03.2 Ice Cream with

added ingredients
(nuts, fruits, cocoa)
Aerobic Plate Count
Coliform Count
S. aureus
Aerobic Plate Count
Coliform Count

S. aureus
03.3 Flavored Ice
Page 137 of 236
Aerobic Plate Count
Aerobic Plate Count
Mold Count

Online
Aerobic Plate Count
Mold Count

Online
Aerobic Plate Count
Mold Count

Online
04.0 Confectioners
04.1 Cocoa Powder
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
04.4 Sugar
Aerobic Plate Count
Confectionaries
(Hard and soft
candies, toffees,
Mold Count
caramel, fondants,
creams, nougats
and pastes)
05.2 Fermented
Vegetables
Ready to Eat
(e.g. Kimchi)
S. aureus
(coagulase +)


Online

Online

Online

Aerobic Plate Count
Products
Coliform Count
Page 138 of 236

Online

Aerobic Plate Count
Yeast Count
Mold Count

Online
Coliform Count
Aerobic Plate Count
Yeast Count
Mold Count

Online
Coliform Count
Mold Count

Online
07.4 Soya Flours,

Concentrates and
Isolates
grits, Semolina

Count
Molds Count
Aerobic Plate Count

Online
07.7 Soy Protein
07.8 Tofu
Noodles Uncooked
(wet and dry)
Page 139 of 236

Online
Coliform Count
S.aureus
(coagulase +)
PetrifilmTM, Rapid Method
Aerobic Plate Count

Online
Coliform Count
S. aureus
(coagulase +)
07.10 Starch
Aerobic Plate Count

Pour Plate MethodBAM Online

,
Spread Plate Method BAM
Online

08.1 Frozen Bakery
products
(ready to eat) with
lowacid or high aw
S. aureus
(coagulase +)
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 +)
Aerobic Plate Count

Count
Mold Count

Online
Coliform Count
S. aureus
(coagulase +)
Aerobic Plate Count

Count
Mold Count
Coliform Count
Aerobic Plate Count

Online
Coliform Count
S.aureus
(coagulase +)
08.3 Frozen and

Refrigerated
Doughs
(Chemically
leavened)
08.4 Frozen and

Refrigerated
Doughs
08.5 Baked Goods
Page 140 of 236

09.1 Snack Foods
Aerobic Plate Count

Count
Mold Count

Online
Coliform Count
11.1 Fresh and Frozen

Fish and ColdSmoked
Aerobic Plate Count
S. aureus
(coagulase +)
11.2 Pre-Cooked
Breaded Fish
Aerobic Plate Count
S. aureus
(coagulase +)
11.3 Frozen Raw

Crustaceans
Aerobic Plate Count
S. aureus
(coagulase +)
Aerobic Plate Count
S. aureus
(coagulase +)
Aerobic Plate Count

Aerobic Plate Count
Bivalve Molluscs
11.4 Frozen Cooked

Crustaceans
11.5 Cooked, Chilled

and Frozen
Crabmeat
12.1 Dry Mixes for Soup

and Sauces
Page 141 of 236
Aerobic Plate Count
Spread Plate Method

BAM Online
Coliform Count
12.3 Spices
Aerobic Plate Count
Molds Count
Spread Plate Method

BAM Online
Aerobic Plate Count
Mold Count

Online
Coliform Count

Mayonnaise,
Thousand Island,
Ranch, French)
S.aureus
(coagulase +)
Aerobic Plate Count

Online
Aerobic Plate Count
Spread Plate Method

BAM Online
Coliform Count
Aerobic Plate Count
Spread Plate Method

BAM Online
Aerobic Plate Count
Coliform Count
13.0 Beverages
13.1 Non-alcoholic
beverages (e.g.
Ready to drink
energy drinks)
13.2 Frozen Juice

Concentrate
13.3 Powdered
Beverages (e.g.
Iced tea, powdered
juice/mixes)

14.1Powdered Infant
Formula with or
without added
Lactic acid
producing cultures
months)
Page 142 of 236
Aerobic Plate Count

Milk
Supplement
(Intended for infants
6 months on and for
months of age)
Aerobic Plate Count

products requiring
reconstitution
Aerobic Plate Count
14.6
Dried
products
requiring
reconstitution
and
boiling
before
consumption
Aerobic Plate Count

infants
Aerobic Plate Count
Coliform Count

Coliform
E.coli

SMEWW
IV.
Water
1.0 Bottled Water
Page 143 of 236
4. Department of Science and Technology IVA (CALABARZON)

Address
Telephone No.
Fax No.
E-mail
:
:
:
Contact Person
Field of Testing
S & T Complex, Jamboree Road, Timugan,

Los Baos Laguna
(049) 536-4390
(049) 536-4390
rstl_dost4a@yahoo.com
emybagsit@yahoo.com
Agnes Morales
Technical Manager, Chemistry Laboratory
Chemical Testing
Validaity: 28 August 2014
Chemical Testing
Products
Specific Tests
Method/Reference

1.1 Milk powder and
cream
powder
1.2 Whey and whey
products
7.0 Cereal and cereal products
7.2 Cereals/cereal grain
7.4 Soya flour,
concentrates and
Isolates
grits,
Semolina
noodles
Uncooked
7.10 Starch
8.0 Bakery products
pies,
Doughnuts
products
Page 144 of 236
Moisture
Ash
Protein
Sodium (Na)
AOAC
Protein
Ash
Moisture
AOAC
Sodium(Na)
AAS
Protein
Ash
Moisture
Sodium(Na)
AOAC
AAS
AAS

9.1 Snack foods-potato,
cereal,flour or starchbased
Protein
Ash Content
Moisture Content
Sodium(Na)
AOAC
Protein
Ash Content
Sodium (Na)
AOAC
AAS
10.0 Meat and meat products

10.1 Meat products in
hermitically sealed
container
AAS
11.0 Fish and fish products, including mollusks, crustaceans and Echinoderms
Protein
fish products
Ash Content
including mollusks,
crustaceans and
echinoderms
12.0 Salts, spices, soups, sauces, salads, and protein products
12.2 Herbs, spices,
seasonings, and
condiments
products
sauces
and gravies
12.6.4 Clear sauces
12.7 Salad and sandwich
spreads excluding
cocoa- and nutbased spreads of
food categories
AOAC
Ash Content
AOAC
Sodium (Na)
AAS
13.0 Foodstuffs intended for particular nutritional use

13.5 Dietetic Foods
13.6 Food Supplements
15.0 Sweeteners
Moisture Content
Ash Content
AOAC

sugar
15.2 Brown sugar
15.3 Honey
Ash Content
Sodium(Na)
AOAC
AAS
Page 145 of 236
Products
Specific Tests
Method/Reference
Aerobic Plate Count
Pour Plate Method BAM Online

2001
Salmonella
Conventional Method
BAM Online
Aerobic Plate Count
Coliform Count
Chromogenic Agar, Rapid

Method
Aerobic Plate Count
Pour Plate Method

BAM Online
Coliform Count

Method
Salmonella
Conventional Method
BAM Online
Aerobic Plate Count
Coliform Count

Method
Salmonella
Conventional Method
BAM Online
Coliform Count

Method
Salmonella

Online
Salmonella

cream powder
01.2 Sweetened
Condensed Milk

fermented milk

Page 146 of 236
Products; e.g.
Cottage Cheese;
Soft and semi-soft
cheese
Spread

Raw Milk Un-ripened
cheese with moisture
>50%, pH >5.0
pasteurized)

milk products
02.3 Margarine
Online
Aerobic Plate Count
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Coliform Count

Method
Aerobic Plate Count
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Salmonella

Online

03.1Ice Cream & Sherbet
Page 147 of 236
Aerobic Plate Count
03.2 Ice Cream with

added ingredients
03.3 Flavored Ice
Coliform Count
S.aureus
Aerobic Plate Count

Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Salmonella

Online
Aerobic Plate Count
Mold Count
Aerobic Plate Count
Mold Count
Salmonella

Online
Aerobic Plate Count
Mold Count
Salmonella

Online
Aerobic Plate Count
Mold Count
Salmonella

Online
04.1 Cocoa Powder
04.3 Chocolate
Confectionaries(choc
olate bars, blocks,
bonbons)

(Hard and soft
candies, toffees,
caramel, fondants,
creams,
nougats and pastes)
Page 148 of 236

05.2 Fermented
Vegetables, Ready
to Eat (e.g. Kimchi)
Salmonella

Online
Salmonella

Online


Products
Aerobic Plate Count
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Coliform Count

Method
Aerobic Plate Count
Coliform Count

Method
Mold Count
Salmonella
05.6 Peanut Butter and

other Nut Butters

07.4 Soya Flours,

Concentrates and
Isolates

Online
grits, Semolina
Page 149 of 236
07.7 Soy Protein

Noodles Uncooked
(wet and dry)
07.10 Starch
Coliform

Method
Aerobic Plate Count
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Pour Plate Method BAM Online,
Coliform Count

Method
Salmonella

Online
Salmonella

Online
Salmonella

Online
Aerobic Plate Count

08.1 Frozen Bakery
products(ready to eat)
with lowacid or high
aw fillings or toppings
08.2 Frozen Bakery Products
(to be cooked) with
low - acid or high aw
(e.g. Meat pies, pizzas)
08.3 Frozen and
Refrigerated
Doughs (Chemically
leavened)
Page 150 of 236
08.4 Frozen and

Refrigerated Doughs
08.5 Baked Goods
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Coliform Count

Method
Aerobic Plate Count

Online
Coliform Count

Method
Aerobic Plate Count
Coliform Count

Method
Aerobic Plate Count
Salmonella

Online
Aerobic Plate Count
Salmonella

Online
Aerobic Plate Count
Salmonella

Online
Aerobic Plate Count

09.1 Snack Foods

and Cold-Smoked

Fish
11.3 Frozen Raw

Crustaceans
11.4 Frozen Cooked

Crustaceans
Page 151 of 236

Frozen Crabmeat
Bivalve Molluscs
Salmonella

Online
Aerobic Plate Count
Aerobic Plate Count
Salmonella

Online

and Sauces
12.3 Spices

Mayonnaise,
Thousand Island,
Ranch, French)
Aerobic Plate Count
Coliform Count
Chromogenic Agar,
Rapid Method
Salmonella

Online
Aerobic Plate Count
Molds Count
Aerobic Plate Count
Mold Count
Coliform Count

Method
Salmonella

Online
Aerobic Plate Count
Salmonella

Online
Aerobic Plate Count
13.0 Beverages
13.1 Non-alcoholic
beverages
(canned/bottled fruit
and vegetable juices,
energy drinks and
Page 152 of 236
carbonated and noncarbonated waterbased flavoured drinks

and concentrates
(liquid or solid for waterbased flavoured drinks)
13.2 Frozen Juice
Concentrate

(e.g. Iced tea,
powdered juice/ mixes)
Coliform Count

Method
Aerobic Plate Count
Aerobic Plate Count

Coliform Count

Aerobic Plate Count
Salmonella
added Lactic acid
producing cultures
months)
Aerobic Plate Count
Salmonella
Aerobic Plate Count
products requiring
Salmonella
reconstitution
14.6 Dried products

and boiling before
consumption

for infants
IV.

Method
Online

Online
Online
Aerobic Plate Count
Coliform Count

Methods
Salmonella

Online
Aerobic Plate Count
Salmonella

Online

Coliform

SMEWW
Water
1.0 Bottled Water
Page 153 of 236
5. Department of Science and Technology V

Address
Telephone No.
Fax No.
E-mail
:
:
:
:
Contact Person
Field of Testing
Regional Center Site, Rawis, Legazpi City

(052) 482-0376; 105 loc. 113
(052) 820-5039
dostv_rstl@yahoo.com
millena_cris@yahoo.com
Christopher G. Millena
Laboratory Head
Chemical Testing
Products
Specific Tests
Method/Reference
Moisture
Air Oven Method/ AOAC
Ash
Gravimetric Method/
AOAC
Fat
Soxhlet Method/ AOAC
Protein
Kjeldahl Method/AOAC
Moisture
Ash
Gravimetric Method/ AOAC
Fat
Soxhlet Method/
AOAC
Protein
Kjeldahl Method/ AOAC
I. Foods
04.1 Cocoa powder
Chocolate
confectioneries
nougats, etc.

Vegetables
products inhermetically
sealed container
05.5 Coconut (dessicated)
and spreads (e.g.,
peanut butter)
05.7 Sundried fruit
05.8 Jams, jellies
marmalades and fruit
fillings pastries
(pulp,purees, fruit
toppings and coconut
milk)
Page 154 of 236
06.1 Egg products

coagulated egg
products
06.2 Preserved eggs,
including alkaline,
salted, and canned
eggs
06.3 Egg-based desserts
(e.g. custard)
Moisture
Ash
Fat
Soxhlet Method/AOAC
Protein
Moisture
Air Oven Method /AOAC
Ash
Fat
Soxhlet Method/AOAC
Protein
Moisture
Ash
Fat
Soxhlet Method/
AOAC
Protein

grits, semolina
noodles

09.1 Snacks foodspotato,
based
11.0 Fish and fish products, including mollusks, crustaceans, and echinoderms
products
and fish
products
11.3 Fully preserved fish
and fish
products
Moisture
Ash
Fat
Soxhlet Method/AOAC
Protein

Page 155 of 236
12.2 Herbs, spices, seasoning

and condiments
Moisture
Ash
Fat
Soxhlet Method/AOAC
Protein
13.0 Beverages
13.1 Non-alcoholic ( Bottled
water)
pH
Conductivity
Turbidity
SMEWW Method

15.2 Brown sugar
15.3 Honey
Page 156 of 236
Moisture
Ash
Fat
Soxhlet Method/AOAC
Protein
Products
Specific Tests
Method/Reference
Aerobic Plate Count
Pour Plate Method , BAM Online

2001
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count

fermented
milk
Coliform Count

Cheese; Soft and semisoft
cheese
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count
I. Foods
cream powder
01.2 Sweetened
Condensed Milk

Spread

pasteurized)
Page 157 of 236

milk products
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
02.3 Margarine

Aerobic Plate Count
Coliform Count
03.2 Ice Cream with

added ingredients
(nuts, fruits,
cocoa)

Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Aerobic Plate Count
Mold Count
Aerobic Plate Count
Molds Count
Aerobic Plate Count
Mold Count
03.3 Flavored Ice
04.1 Cocoa Powder
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)

Aerobic Plate Count
(Hard and soft
candies, toffees,
caramel, fondants,
Mold Count
creams, nougats and
pastes)
05.1 Fermented
Vegetables,
Page 158 of 236
Ready to Eat (e.g.

Kimchi)
Aerobic Plate Count
Coliform Count
Aerobic Plate Count

Count
Mold Count
Coliform Count
Aerobic Plate Count
Coliform Count
Molds Count

Count
Mold Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count

Products

07.4 Soya Flours,

Concentrates
and Isolates
grits, Semolina
07.7 Soy Protein

Noodles
Page 159 of 236
Uncooked (wet and

dry)
07.10 Starch
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count

Count
Mold Count
Coliform Count
Aerobic Plate Count

Count
Mold Count
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count

Count
Mold Count

08.3 Frozen and
Refrigerated Doughs
(Chemically
leavened)
08.4 Frozen and

Refrigerated
Doughs
08.5 Baked Goods
09. 0 Ready to Eat Savouries

09.1 Snack Foods
Page 160 of 236
Coliform Count
Aerobic Plate Count

and Cold-Smoked
Fish
11.3 Frozen Raw
Crustaceans
11.4 Frozen Cooked
Crustaceans
Aerobic Plate Count

Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count

Bivalve Molluscs
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Mold Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Aerobic Plate Count

Frozen Crabmeat

Sauces
12.2 Spices

Island, Ranch, French
13.0 Beverages
13.1 Non-alcoholic
Page 161 of 236
beverages (e.g. Ready

to drink softdrinks, iced
tea, energy drinks)
13.2 Frozen Juice

Concentrate

(e.g. Iced tea,
Coliform Count
Aerobic Plate Count
Aerobic Plate Count
Coliform Count

Formula with or
without added Lactic
acid producing
0 to 6 months)
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
14.6 Dried products

and boiling before
consumption
Aerobic Plate Count

infants
Aerobic Plate Count

Milk Supplement
(Intended for infants 6
months on and for
months of age)
products requiring
reconstitution
Page 162 of 236
Coliform Count

6. Department of Science and Technology VI

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
:
Field of Testing
Magsaysay Village, La Paz, Iloilo City

(033) 320-0093
(033) 320-0908
evestabs53@yahoo.com
Evelyn Taberna
Laboratory Head
Chemical Testing
Validity: 21 October 2018
Validity: 17 July 2015
Chemical Testing
Products
Specific Tests
Method/Reference
Protein
Moisture
Ash
AOAC 991.20
PT Procedure,
AOAC 930.15
AOAC 945.46, AOAC 930.30
Protein
Moisture
Ash
AOAC 920.176
AOAC 925.45B
AOAC 900.02
Protein
AOAC 984.13
Moisture
PT Procedure, AOAC 930.15
Ash
Direct Method, AOAC 9234.03
Protein
Moisture
AOAC 984.13
PT Procedure,
AOAC 930.15
Direct Method, AOAC 9234.03
I. Foods
cream
powder
chocolate
confectioneries
nougats, etc.)
grits, semolina
07.7 Soy protein
noodles (e.g. rice
paper, rice vermicelli,
soybean pastas and
noodles
sweet crackers
As
Page 163 of 236

15.2 Brown sugar
15.3 Honey
Protein
Moisture
Ash
AOAC 920.176
AOAC 925.45B
AOAC 900.02
Specific Tests
Method/Reference
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Coliform Count
E.coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
E.coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online
Products
I. Foods
cream
powder
01.2 Sweetened
Condensed Milk

Products e.g. Cottage;
cheese
Spread
pasteurized)

milk products
02.3 Margarine
Page 164 of 236
Pour Plate Method,

BAM Online
Fecal Coliform Count

Technique,
BAM Online 2001

Aerobic Plate Count
Aerobic Plate Count
cocoa)
Aerobic Plate Count
03.3 Flavored Ice ( ie.ice
candy)
Pour Plate Method,

BAM Online
Pour Plate Method,
BAM Online
Pour Plate Method,

BAM Online
Pour Plate Method,
BAM Online
Coliform Count

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online
Molds Count
Pour Plate Method,

BAM Online
Technique,
BAM Online 2001
04.1 Cocoa Powder
Coliform Count
Aerobic Plate Count
Pour Plate Method,

BAM Online
Molds Count
Pour Plate Method,

BAM Online
Coliform Count

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online
Molds Count
Pour Plate Method,

BAM Online
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
Page 165 of 236

(Hard and soft,
candies, toffees,
caramel, fondants,
creams, nougats and
pastes)
Coliform Count

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online
Molds Count
Pour Plate Method,

BAM Online
Coliform Count

Technique,
BAM Online 2001Method

E. coli

Technique,
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM On Line
Coliform Count

Technique,
BAM Online 2001
E.coli

Technique,
BAM Online 2001
Pour Plate Method,

BAM Online
E.coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online

dr
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Yeast Count Mold
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online

fruits (pH >4.5)
05.2 Fermented
Vegetables, Ready to
Eat (e.g. Kimchi)

Products (liquid frozen,
dried)
07.2 Cereals/Cereal grains

Page 166 of 236

E.coli
E. coli

Technique,
Molds
Pour Plate Method,

BAM Online
Yeast Count Molds
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
E.coli

Technique,

grains (e.g. bean
sprout, alfalfa, etc)
07.4 Soya Flours,
Concentrates and
Isolates
grits, Semolina
07.7 Soy Protein
07.8 Tofu

Noodles Uncooked
(wet and dry)
Pour Plate Method,

BAM Online
Technique,
BAM Online
E.coli

Technique,
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Technique,
07.10 Starch

08.3 Frozen and
Refrigerated Doughs
(Chemically leavened)
E. coli
Page 167 of 236
08.4 Frozen and

Refrigerated Doughs
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Coliform Count

Technique,
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
E. coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Coliform Count

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
E. coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
E. coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
E. coli

Technique,
BAM Online 2001
08.5 Baked Goods

Shelf- Stable Biscuits
09.1 Snack Foods

and Cold-Smoked
11.2 Pre- Cooked Breaded

Fish
11.3 Frozen Raw

Crustaceans
11.4 Frozen Cooked

Crustaceans

Frozen Crabmeat
Page 168 of 236

Molluscs
Aerobic Plate Count

E. coli

Aerobic Plate Count
and Sauces

Technique,
BAM Online 2001
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Molds Count
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online
Aerobic Plate Count
Pour Plate Method,

BAM Online
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
12.3 Spices

Mayonnaise Thousand
Pour Plate Method,

BAM Online 2001
13.0 Beverages
13.1 Non-alcoholic
beverages
(e.g Ready to drink,
energy drinks)
13.2 Frozen Juice

Concentrate
Aerobic Plate Count

(e.g. Iced tea,
Aerobic Plate Count
Page 169 of 236
Pour Plate Method,

BAM Online 2001

added Lactic acid
producing cultures
months)

products requiring
reconstitution
Coliform Count
E.coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Coliform Count
E.coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Coliform Count

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Coliform Count

Technique,
BAM Online 2001

reconstitution and
boiling before
consumption
infants
Page 170 of 236
7. Department of Science and Technology VII

Address
Telephone No.
Fax No.
E-mail
Contact Person
Field of Testing
Chemical Testing
Products
I. Food
S & T Complex, Sudlon, Lahug, Cebu City

(032) 254-7051
(032) 254-7049
obet1963@yahoo.com
Roberto Edra
Laboratory Head
: Chemical Testing and
30 June 2018
:
:
:
:
:
Specific Tests
Method/Reference

and fruits
Ash
NMKL Method No. 6, 4th Ed. 2003
vegetables
Protein
NMKL Method No. 173, 2002
products in
hermetically sealed
container
Sodium(Na)
In-house method C-SOP-3-112
Potassium(K)
vegetables,
Calcium(Ca)
seaweeds , nuts and
seedfs
05.7 Jams, jellies,
marmalades
pastries
05.8 Fruit preparations (
pulp, purees, fruit
toppings and
coconut milk)
products, including
Ash
NMKL Method No. 6, 4th Ed. 2003
and echinoderms
Protein
NMKL Method No. 173, 2002
and fish products,
including molluscs,
Sodium(Na)
crustaceans, and
Potassium(K)
In-house method C-SOP-3-112
echinoderms
Calcium(Ca)
including canned or
fermented fish
and fish products,
including molluscs
crustaceans, and
echinoderms
Page 171 of 236
Products
Specific Tests
Method/Reference
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
Food, Presence-Absence Method/
BAM On-line, April 2003, Chapter 5
I. Foods
cream
powder
Salmonella detection


ingredients
Page 172 of 236
Aerobic Plate Count

Coliform Count
Food, Pour Plate Method/ BAM

On-line, September 2002, Chapter
4
Method/AOAC, 16th ed., 1995
Chapter 17, Method 991.14
S. aureus count
Food, Surface Plating Method/


Aerobic Plate Count

Coliform Count

4
S. aureus count


05.0 Fruits, vegetables and nuts

05.5 Coconut Desiccated
Aerobic Plate Count


On-line, April 2001, Chater 18
Coliform Count

4
E.coli count

4

Aerobic Plate Count


On-line, April 2001, Chater 18
4

Coliform Count
Page 173 of 236
E.coli count

4
Aerobic Plate Count



On-line, April 2001, Chapter 18
Coliform Count

4
E.coli count

4
Coliform Count

4

grits, Semolina
Mold Count

Count


acid or high aw fillings
or toppings
(to be cooked) with
low acid or high
aw fillings or toppings
(e.g. meat pies and
pizzas)
dough (Chemically
leavened)
S. aureus count
S. aureus count
Aerobic Plate Count
Mold Count
Page 174 of 236


Yeast and Yeast like

fungi
Coliform Count
E.coli count


4
4
S. aureus count



11.1 Fresh frozen fish and
cold-smoked
Aerobic Plate Count
E.coli Count
S. aureus Count
11.2 Pre-cooked breaded

and fish
Aerobic Plate Count
E.coli count
Page 175 of 236

4

4

S. aureus count

13.0 Beverages
Ready to drink soft
drinks, iced tea,
energy drinks)
Aerobic Plate Count
Coliform Count
13. 3 Powdered
beverages(Juices)
Aerobic Plate Count
Coliform Count

4
Water, Standard Coliform Multiple
Tube (MPN) Test 908D/ SMEWW,
16th ed., Part 900-908A
4
Method /AOAC, 16th ed., 1995
IV. Water
1.0 Bottled Water
Page 176 of 236

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
8. Department of Science and Technology IX

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
:
Field of Testing
Pettit Barracks, Zamboanga City

( 062) 991-1024
(062) 992-1114
rosemarie.salazar@gmail.com
Rosemarie Salazar
Laboratory Head
Chemical Testing
Products
Specific Tests
Method/Reference
I. Foods
11.0
Fish and fish products, including mollusks, crustaceans, and echinoderm

Protein

products
and fish products
including canned or
fermented fish and
fish products
pH
Fat
Lead
Cadmium
Kjeldahl Block Digestion

AOAC 16th Ed.,1997
Electrometric
AOAC 937.07
AOAC 981.12
Soxtec (Soxhlet)
AOAC 16th Ed.,1997
Direct Flame AAS Method after
Microwave Digestion, AOAC
999.10

products
12.6.4 Clear sauces
(e.g. fish sauce)
12.9 Soybean-based
seasonings and
condiments
13.0 Beverages
13.4 Coffee, coffee
substitutes tea herbal
infusions, and other
hot cereal and grain
beverages
Page 177 of 236
Moisture Content
Oven-drying, Vacuum-oven
AOAC 16th ed.,1997
Ash Content
Gravimetric (Furnace), AOAC

16th ed. 1997
Protein
Kjeldahl Block Digestion

AOAC 16th Ed.,1997
pH
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
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
Titrimetric (Argentometric SMEWW
Part 4500-Cl -
IV.Waters
01.0 Bottled Water
Chloride
Total Dissolve Solids
Page 178 of 236
Gravimetric ,Dried@ 180C

SMEWW Part 2540C
Products
Specific Tests
Method/Reference
Aerobic Plate Count

Salmonella
Pour Plate Method , BAM Online

2001
Oxoid Salmonella Rapid Test
Aerobic Plate Count
Dilution Plating Method, BAM

Online
Aerobic Plate Count
Salmonella
Aerobic Plate Count
Salmonella
Salmonella
Coliform count
E.coli
Salmonella

Aerobic Plate Count
Salmonella
Aerobic Plate Count

Online
I. Foods
cream
powder
01.2 Sweetened
Condensed Milk

fermented milk
Products; e.g.
Cottage Cheese; Soft
and semi-soft cheese
Spread
Raw Milk Un-ripened
cheese with moisture
>50%, pH >5.0
pasteurized
Page 179 of 236
Aerobic Plate Count
milk products
02.3 Margarine
E.coli
Salmonella
Aerobic Plate Count

Online
Faecal Coliform
Salmonella


cocoa)
Aerobic Plate Count

Salmonella
Aerobic Plate Count
Salmonella
Aerobic Plate Count

Online
Coliform count
Salmonella
Aerobic Plate Count
Mold Count

Online
Coliform count
Salmonella
03.3 Flavored Ice
04.1 Cocoa Powder
Page 180 of 236
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks,
bonbons)
04.4 Sugar
Confectionaries
(Hard and soft
candies toffees,
caramel, fondants,
creams, nougats and
pastes)
Aerobic Plate Count
Mold Count

Online
Coliform count
Salmonella
Aerobic Plate Count
Mold Count
Online
Coliform count
Salmonella
Aerobic Plate Count
Mold Count

Online
Coliform count
Salmonella

05.2 Fermented
Vegetables,
Ready to Eat (e.g.
Kimchi)
05.6 Peanut Butter and

other Nut Butters
Page 181 of 236

Online
Coliform count
E.coli
Salmonella

E.coli
Salmonella

Online
E.coli

06.1 Pasteurized
Egg Products
Aerobic Plate Count


Online
Salmonella
Aerobic Plate Count

Yeast & Yeast like Fungi
Count
Mold Count

Online
Aerobic Plate Count

07.4 Soya Flours,

Concentrates and
Isolates

grits, Semolina
07.7 Soy Protein
E.coli
Mold Count

Online
Salmonella
Yeast and Yeast like Fungi

Count
Molds Count

Online
Aerobic Plate Count

E.coli
Salmonella


Page 182 of 236
Aerobic Plate Count
Noodles Uncooked
(wet and dry)
07.10 Starch
Salmonella
Aerobic Plate Count

Online
Salmonella
08.1 Frozen Bakery
products (ready to
eat) with low-acid or
high aw fillings or
toppings
08.2 Frozen Bakery
Products (to be
cooked) with low acid or high aw fillings
or toppings (e.g.
Meat pies, pizzas)
08.3 Frozen and
Refrigerated Doughs
(Chemically
leavened)
Salmonella
Salmonella
Aerobic Plate Count

Yeast and yeast like Fungi
Count Mold Count

Online
E.coli
Salmonella

Online
Aerobic Plate Count

08.4 Frozen and
Refrigerated Doughs
Yeast and Yeast like
Fungi Count Mold Count
Page 183 of 236

Online
08.5 Baked Goods
Aerobic Plate Count

Online
Aerobic Plate Count

09.1 Snack Foods
Yeast & Yeast like Fungi

Count Mold Count

Online

and Cold-Smoked
11.2 Pre-Cooked
Breaded Fish
11.3 Frozen Raw

Crustaceans
11.4 Frozen Cooked

Crustaceans
Aerobic Plate Count
E.coli
Salmonella
Aerobic Plate Count
E.coli
Aerobic Plate Count
E.coli
Salmonella
Aerobic Plate Count
E.coli

Frozen Crabmeat
Page 184 of 236
Salmonella
Aerobic Plate Count

Bivalve Molluscs
E.coli
Aerobic Plate Count
E.coli
Salmonella

and Sauces
12.3 Spices
Aerobic Plate Count

Salmonella

Online
Aerobic Plate Count
Molds Count

Online
Aerobic Plate Count


Mayonnaise,
Thousand Island,
Ranch, French)
Mold Count

Online
Salmonella
Aerobic Plate Count

Online
Salmonella

Online
Aerobic Plate Count
Dilution Plate Method Method,

BAM Online
Aerobic Plate Count
Dilution Plate Method Method,

BAM Online
13.0 Beverages
13.1 Non-alcoholic
beverages
energy drinks)
13.2 Frozen Juice
Concentrate
Aerobic Plate Count

Page 185 of 236

(e.g. Iced tea,
powdered
juice/mixes)
Formula with or
without added
Lactic acid
producing cultures
months)
Aerobic Plate Count
Coliform Count
E.coli
Salmonella
Aerobic Plate Count

Milk Supplement
6 months on and for
months of age)

products requiring
reconstitution
14.6 Dried products

requiring
reconstitution and
boiling before
consumption

for infants
IV.

Coliform Count
E.coli
Salmonella
Aerobic Plate Count
Coliform Count
Salmonella
Aerobic Plate Count
Coliform Count
Salmonella
Aerobic Plate Count
Coliform Count
Salmonella
E.coli
SMEWW
Water
1.0 Bottled Water
Page 186 of 236
9. Department of Science and Technology X

Address
Telephone No.
Fax No.
Contact Person
:
:
:
Field of Testing
Jesus V. Seria St.

Carmen, Cagayan de Oro City
(088) 858 3931 to 33 loc. 26 (088) 850 2653
(088) 858-3931, (088) 850 2653
Engr. Romela N. Rantilla, DPA
Quality Manager
Validity: 04 Mach 2018
Chemical Testing
Products
Specific Tests
Method/Reference

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
fermented milk
products
spread
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

Software 220 FS
AOAC 985.35
I. Foods
Page 187 of 236
Sodium

Software 220 FS
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

grains
07.4 Soya flours
concentrates and
isolates
grits, semolina
07.6 Frozen entrees
flour
07.7 Soy protein
07.8 Tofu
noodles
07.10 Starch
07.11 Cereal and starchbased desserts
07.12 Batters
Moisture
Air Oven Method

AOAC 930.15, AOAC 945.03,
AOAC 925.23
AOAC 985.35
Calcium

Software 220 FS
AOAC 985.35
Iron

Software 220 FS
AOAC 985.35
Sodium

Software 220 FS
IV. Water
1.0 Bottled water
Page 188 of 236
Calcium
SMEWW Method 3030F

Software 220 FS
SMEWW Method 3030F
Page 189 of 236
Iron

Software 220 FS
SMEWW Method 3030F
Sodium

Software 220 FS
SMEWW Method 3030F
Lead

Software 220 FS
Products
Specific Tests
Method/Reference
Aerobic Plate Count

Salmonella
Pour Plate Method

US FDA BAM. Online/ CAM-MFHPB
Merck, Rambach/ Compact Dry
SL medium for Salmonella
literature
Aerobic Plate Count

Pour Plate Method

Pour Plate Method
Aerobic Plate Count

Salmonella
Pour Plate Method

literature
Aerobic Plate Count
Pour Plate Method

E. coli
MPN Method
Fecal coliform Count
MPN Method
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

literature
S. aureus
(coagulase +)

March 2005
I. Foods
cream powder
01.2 Sweetened condensed

milk

fermented milk
Page 190 of 236
Salmonella

Cheese, soft and semisoft cheese (moisture >
39%, pH
> 5.0)
E. coli
S. aureus
(coagulase +)
Salmonella
Aerobic Plate Count
spread
01.9 All raw milk cheese;

raw milk unripened
cheese with
moisture > 50%, pH >
5.0
S. aureus
(coagulase +)
S. aureus
(coagulase +)
Salmonella

literature
MPN Method

March 2005
literature
Pour Plate Method
March 2005
March 2005
literature

Aerobic Plate Count
pasteurized)

S. aureus
(coagulase +)
Page 191 of 236
Pour Plate Method

Pour Plate Method
Salmonella
Aerobic Plate Count

milk products
E. coli
S. aureus
(coagulase +)
Salmonella

March 2005
literature
Pour Plate Method
MPN Method
March 2005
literature

Aerobic Plate Count
Pour Plate Method

S. aureus
(coagulase +)

March 2005
literature

(plain
and flavoured)
Salmonella
Aerobic Plate Count
04.1 Cocoa powder
Pour Plate Method


E. coli
MPN Method
E. coli
MPN Method
Pour Plate Method
Pour Plate Method

and fruits
(pH > 4.5)
Aerobic Plate Count

Page 192 of 236
E. coli
MPN Method
Salmonella

literature
Salmonella

literature
Mold Count
Pour Plate Method

E. coli
MPN Method
Aerobic Plate Count

Mold Count
Count
Pour Plate Method

Pour Plate Method
Pour Plate Method
Aerobic Plate Count
Pour Plate Method

Pour Plate Method

MPN Method
05.6 Peanut Butter & other

Nut Butters

E. coli
07.4 Soya flour

concentrates and
isolates
07.5 Flour, corn meal, corn,

grits, semolina
Page 193 of 236
Mold Count
Pour Plate Method

Salmonella

literature
Mold Count
Pour Plate Method

Pour Plate Method


08.1 Frozen bakery
products (ready to
eat) with low acid
or high aw fillings or
toppings
08.2 Frozen bakery

products(to be
cooked) with low acid
or high
aw fillings or
toppings(e.g.
meat pies and pizzas)

dough (Chemically
leavened)
S. aureus
(coagulase +)

March 2005
Salmonella

literature
S. aureus
(coagulase +)

March 2005
Salmonella

literature
Aerobic Plate Count
Pour Plate Method

Mold Count
Pour Plate Method


Count
Page 194 of 236
Pour Plate Method

E. coli
MPN Method
S. aureus
(coagulase +)

March 2005
08.4 Frozen and

refrigerated dough
08.5 Baked Goods

(microbiologically
containing eggs and
dairy products)
Salmonella

literature
Aerobic Plate Count

Mold Count
Count
Pour Plate Method

Pour Plate Method
Pour Plate Method
Aerobic Plate Count
Pour Plate Method

Pour Plate Method

S. aureus
(coagulase +)

March 2005
Aerobic Plate Count
Pour Plate Method

E .coli
MPN Method
S. aureus
(coagulase +)

March 2005
Salmonella

literature
Aerobic Plate Count
Pour Plate Method


Cold-Smoked

and Fish
Page 195 of 236
11.3 Frozen raw

crustaceans
11.4 Frozen cooked

Crustaceans
11.5 Cooked, chilled and

frozen crabmeat
Page 196 of 236
E. coli
MPN Method
S. aureus
(coagulase +)

March 2005
Aerobic Plate Count
Pour Plate Method

E. coli
MPN Method
S. aureus
(coagulase +)

March 2005
Salmonella

literature
Aerobic Plate Count
Pour Plate Method

E. coli
MPN Method
S. aureus
(coagulase +)

March 2005
Salmonella

literature
Aerobic Plate Count
Pour Plate Method

11.6 Fresh and frozen

bivalve molluscs
E. coli
MPN Method
S. aureus
(coagulase +)
Aerobic Plate Count

March 2005
Pour Plate Method
E. coli
MPN Method
Salmonella

literature

12.3 Spices
Aerobic Plate Count

Mold Count
Pour Plate Method

Pour Plate Method
Aerobic Plate Count
Pour Plate Method

Mold Count
Pour Plate Method

S. aureus
(coagulase +)

March 2005
Salmonella

literature
Aerobic Plate Count

Pour Plate Method

Pour Plate Method
13.0 Beverages
Ready to drink soft
drinks, iced tea,
energy drinks)
Page 197 of 236
13.2 Frozen juice

concentrate

(Juices)
Aerobic Plate Count

Pour Plate Method

Pour Plate Method
Aerobic Plate Count
Pour Plate Method


14. 1 Powdered infant
added lactic
acid producing
0 to 6 months old)
Aerobic Plate Count
Pour Plate Method

E. coli
MPN Method
Salmonella

literature

products requiring
reconstitution
Aerobic Plate Count

Salmonella
Pour Plate Method

literature
14.6 Dried products

requiring
reconstitution and
boiling before
consumption
Aerobic Plate Count

Salmonella
Pour Plate Method

literature
Aerobic Plate Count

Salmonella
Pour Plate Method

literature
Pour Plate Method

SMEWW Method 9221
Coliform Count

Technique
SMEWW Method 9221
Fecal Coliform Count

Technique
SMEWW Method 9221
E. coli

Technique
SMEWW Method 9221

infants
IV. Water
1.0 Bottled Water
Page 198 of 236
10. Department of Science and Technology XI

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
:
Field of Testing
DMC Compound, Dumanlas Road, Bajada, Davao City

(082) 227-5672/221-5428/227-1315
(082) 221-5295
dlyradelacruz@yahoo.com
Dina Lyra Pantaleon
Laboratory Head
Chemical Testing
Validity: 2 September 2014
Validity: 11 February 2019
Chemical Testing
Products
Specific Tests
Method/Reference
Protein
Kjeldahl Method
AOAC 984.13A
I. Foods
cream powder
01.2 Whey and whey
products
01.3 Condensed milk
01.4 Liquid Milk
(evaporated and
fermented milk
products (Cottage
cheese, soft and semisoft cheese
spread
free from water
other animal fats)
Page 199 of 236
Fat
Moisture
Soxhlet Method
AOAC 922.06
Food analysis by R. Lees, 1975
Air Oven Method
AOAC 925.10
Gravimetric Method
AOAC 923.03
Ash
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Moisture
Air Oven Method

AOAC 925.10
Ash
02.2 Fat emulsions mainly

of type water-in-oil
(butter, margarine)
Moisture
Gravimetric Method
AOAC 923.03
Air Oven Method
AOAC 925.10
05.0 Fruits and vegetables, seaweeds nuts and seeds

and fruits
vegetables
products in
hermetically sealed
container
vegetables,
seaweeds, nuts and
seeds
and spreads (e.g.,
peanut butter)
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Moisture
Air Oven Method

AOAC 925.10
Ash
Gravimetric Method
AOAC 923.03

grits, semolina
07.7 Soy Protein
Page 200 of 236
Protein
Kjeldahl Method
AOAC 984.13A
Fat
Soxhlet Method
AOAC 922.06
Moisture
Air Oven Method

AOAC 925.10
Ash
Gravimetric Method
AOAC 923.03
Products
Specific Tests
Method/Reference
Aerobic Plate Count

Coliform Count
US FDA BAM Online 2001
I. Foods

03.1 Ice cream and
sherbet
Aerobic Plate Count

Coliform Count
S.aureus Count
Aerobic Plate Count

Mold Count
Coliform Count
04.1 Cocoa powder

Mold Count
E.coli Count
Mold Count
Mold Count
Yeast and Yeast-like fungi Count
Coliform Count
11.1 Fresh frozen fish and

coldsmoked
Aerobic Plate Count

E.coli Count
S.aureus Count
11.2 Pre-cooked breaded

and fish
Aerobic Plate Count

E.coli Count
S.aureus Count
Aerobic Plate Count

07.4 Soya flours
concentrates and
isolates
grits, semolina
13.0 Beverages
Page 201 of 236
Ready to drink soft

drinks, iced tea,
energy drinks)
13.2 Frozen juice
concentrate
13.3 Powdered
beverages (Juices)

Coliform Count
Aerobic Plate Count

Aerobic Plate Count

Coliform Count
Heterotrophic
Plate count
SMEWW 21st Edition, 2005
IV. Water
1.0 Bottled Water
Page 202 of 236
11. Department of Science and Technology XIII (CARAGA)

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
:
Field of Testing
CSU Campus, Ampayon, Butuan City

(085) 342-6225
(085) 342-9053
jen_jao@yahoo.com
Jennifer Dejarme
Laboratory Head
Validity: 2 September 2019
Chemical Testing
Products
Specific Tests
Method/Reference
Moisture
Ash
AOAC, 18th Edition
I. Foods
grits, semolina
noodles (e.g rice
paper, rice vermicelli,
soybean pastas
and noodles
07.10 Starch
Page 203 of 236
Products
Specific Tests
Method/Reference

cream powder
Aerobic Plate Count
01.2 Sweetened
Condensed Milk
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count

Coliform Count

I. Foods

Products; e.g.
Cottage Cheese; Soft
Spread
pasteurized
milk products
02.3 Margarine
Aerobic Plate Count
Aerobic Plate Count

Aerobic Plate Count
Coliform Count


03.1 Ice Cream &
Sherbet (plain and
flavored)
03.2 Ice Cream with
added ingredients
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count

03.3 Flavored Ice
Coliform Count
Page 204 of 236
04.1 Cocoa Powder
Aerobic Plate Count

Coliform Count
Aerobic Plate Count

Coliform Count
04.3 Chocolate
Confectionaries
(chocolate bars,
blocks, bonbons)
04.4 Sugar
Confectionaries
(Hard and soft
candies, toffees,
caramel, fondants,
creams, nougats
and pastes)
Aerobic Plate Count

Coliform Count
Aerobic Plate Count

Coliform Count





05.1 Fermented
Vegetables, Ready
to Eat (e.g. Kimchi)
Coliform Count

Products
Aerobic Plate Count

Aerobic Plate Count
07.2 Cereals/Cereal
Grains
Aerobic Plate Count
Aerobic Plate Count
07.2 Cereals/Cereal
Grains
07.7 Soy Protein

Noodles Uncooked
(wet and dry
07.10 Starch
Page 205 of 236
Aerobic Plate Count

Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Aerobic Plate Count


08.3 Frozen and

Refrigerated
Doughs (Chemically
leavened)
08.4 Frozen and
Refrigerated
Doughs
08.5 Baked Goods
08.6 Coated or Filled,
Dried Shelf-Stable
Biscuits
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
Coliform Count

09.1 Snack Foods
Aerobic Plate Count

and Cold-Smoked
10.2
Pre-Cooked
Breaded Fish
10.3 Frozen Raw
Crustaceans
10.4 Frozen Cooked
Crustaceans
Frozen Crabmeat
Bivalve Molluscs
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count

and Sauces
Aerobic Plate Count
11.2 Spices
Aerobic Plate Count

Mayonnaise,
Thousand Island,
Ranch, French)
Aerobic Plate Count
Aerobic Plate Count
Aerobic Plate Count
12.0 Beverages
12.1 Non-alcoholic
beverages
(canned/bottled
fruit and vegetable
juices, energy drinks
and particulated
Page 206 of 236
drinks, carbonated
and noncarbonated waterbased flavoured
drinks and
concentrates (liquid
or solid) for waterbased flavoured
drinks)
12.2 Frozen Juice
Concentrate
12.3 Powdered
Beverages (e.g. Iced
tea, powdered
juice/mixes)
Aerobic Plate Count
Aerobic Plate Count

Formula with or
without added
Lactic acid
producing cultures
months)

Milk Supplement
6 months on and for
months of age)
products requiring
reconstitution
13.4 Dried products

requiring
reconstitution and
boiling before
consumption

for infants
Page 207 of 236
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count
Aerobic Plate Count
Coliform Count
12. Department of Science and Technology Cordillera Administrative Region (CAR)

Address
Telephone No.
Fax No.
E-mail
Contact Person
:
:
:
:
Field of Testing
:
BSU Compd., Km. 6, La Trinidad Benguet

2601
(074) 422-0979, (074) 422-2214
(074) 422-0979/ (074) 422 2214
rstlcar@yahoo.com
Jasmin Donaal
Laboratory Head
Validity : 11 March 2019
Chemical Testing
Products
Specific Tests
Method/ Reference
Ash
Gravimetric,
AOAC 18th Ed, 2005
l. Foods
cream powder
01.4 Liquid Milk
(evaporated and
fermented milk
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

sealed container
vegetables,
seaweeds, nuts
and seeds
and spreads (e.g.,
peanut butter)
Page 208 of 236
Ash
Gravimetric, AOAC 18th Ed, 2005
Moisture
Oven, AOAC 18th Ed. 2005
Fat

Hydrolysis, Method
AOAC 18th Ed. 2005
05.8 Jams, jellies,

marmalades and fruit
fillings for pastries
Crude Protein
Kjeldahl, AOAC 18th ed. 2005
Energy
Carbohydrates

1997

grits, semolina
noodles
Ash
Moisture
Fat

Hydrolysis, Method
AOAC 18th Ed. 2005
Protein
Energy
Carbohydrates

1997
Ash
Moisture
Fat

Hydrolysis, Method
AOAC 18th Ed. 2005

08.1 Frozen bakery
products
(ready to eat and to
be Cooked)
08.2 Frozen and
Refrigerated dough
sweet crackers
pies, doughnuts
products (e.g.,
bagels, pita, English
muffins)
08.7 Steamed breads and
buns
Protein
Energy
Carbohydrates

1997

12.3 Vinegars
Acidity
Titrimetry,
AOAC 18th ed., 2005
13.0 Beverages
13.2 Frozen juice
concentrate
Page 209 of 236
Vitamin C
2-6-Dichloroindophenol Titrimetry,
AOAC Method 967.21
13.3 Powdered beverage

13.4 Tea, and herbal
infusions
( 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
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 3500Mg
Sulfate
Turbidimetry, SMEWW Method 4500SO4

Turbidimeter
SMEWW Method 2130
IV. Water
1.0 Bottled Water
Turbidity
Total Dissolved Solids (TDS)
(TDS Dried at 1800C)

SMEWW Method 2540C
Products
I.
Specific Tests
Method/ Reference
Foods
01.0 Milk and dairy products

01.1 Milk Powder
(e.g whole, nonfat or filled
milk, buttermilk, whey and
whey protein)
Page 210 of 236
Aerobic Plate Count

US FDA BAM

Milk
Aerobic Plate Count

Molds and Yeast Count
Coliform Count, cfu/g
Aerobic Plate Count

Coliform Count , cfu/mL
US FDA BAM
Aerobic Plate Count

Coliform Count, cfu/mL

fermented milk

S. aureus (cogualase +)

Products
e.g. Cottage cheese; soft
Coliform, MPN/g
E.coli, MPN/g
Aerobic Plate Count

Coliform, cfu/g
01.9 All Raw Milk Cheese

pasteurized)
Aerobic Plate Count

US FDA BAM
Page 211 of 236
Aerobic Plate Count
unpastuerized milk or milk

products

E. Coli, MPN/g
02.3 Margarine
Aerobic Plate Count


03.1 Ice Cream and Sherbet
Aerobic Plate Count


ingredient (nuts, fruits,
cocoa etc.)
Aerobic Plate Count
US FDA BAM

03.3 Flavored Ice

(e.g. ice candy)
Aerobic Plate Count

Coliform Count, MPN/g
04.0 Confectionaries
04.1 Cocoa Powder
Aerobic Plate Count

US FDA BAM
Molds Count
Aerobic Plate Count

Molds Count
04.3 Chocolate confectionaries

(chocolate bars, blocks)
Aerobic Plate Count

US FDA BAM
Molds Count
Page 212 of 236

(hard and soft candies,
toffees, caramel,
and pastes)
Aerobic Plate Count
Molds Count

fruits (pH > 4.5)
05.2 Fermented Vegetables
ready to eat ( e.g. Kimchi)
E.coli Count, MPN/g

US FDA BAM
Coliform, MPN/g
E. coli, MPN/g
E. coli, MPN/g
Mold Count
E. coli, MPN/g

Aerobic Plate Count
Mold Count
Yeast like & fungi Count
Aerobic Plate Count

E.coli Count, MPN/g
07.3 Cultures seeds and grains

(e/g. bean sprouts, alfalfa
etc.)

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 213 of 236
US FDA BAM
Yeast and Yeastlike fungi

Coliform, cfug/g
noodles Uncooked (wet
and dry)
Aerobic Plate Count
US FDA BAM

S. aureus(coagulase +)
07.10 Starch
Aerobic Plate Count

US FDA BAM

08.1 Frozen Bakery Products(
ready to eat) with low acid
or high aw fillings or toppings
08.2 Frozen Bakery Products( to
be cooked) with low acid or
high aw fillings or toppings
(ie. meat pies, pizzas)
Doughs
(chemically leavened)
Aerobic Plate Count

Molds Count
Yeast and Yeastlike Fungi

US FDA BAM
Coliform, cfu/g
E. coli, MPN/g

Dough
Aerobic Plate Count

Molds Count
Page 214 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
Coliform, MPN/g

09.1 Snack Foods
Aerobic Plate Count

US FDA BAM
Mold Count
Yeast & Yeastlike fungi Count

Coliform, cfu/g
11.1 Fresh frozen fish and coldsmoked
Aerobic Plate Count

E.coli Count, MPN/g
11.2 Pre-cooked breaded fish
Aerobic Plate Count

E.coli Count, MPN/g
Aerobic Plate Count

E.coli Count, MPN/g
Page 215 of 236
US FDA BAM
11.4 Frozen Cooked
Aerobic Plate Count

E.coli Count, MPN/g
11.5 Cooked, Chilled & Frozen

Crabmeat
Aerobic Plate Count

E.coli Count, MPN/g

Mollusc
Aerobic Plate Count

E.coli Count, MPN/g

Sauces
Aerobic Plate Count

US FDA BAM

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

Aerobic Plate Count
Mold and Yeast Colunt
US FDA BAM
Aerobic Plate Count

(e.g. iced tea,
powdered
juices/mixes)
IV. Water
a. Bottled Water
Page 216 of 236
Heterotrophic
Plate count
Pour Plate, SMEWW Method

9215
Coliform Count

Technique,/ SMEWW
Method 9221B, 9221E, 9223
E.coli Count

Technique,/ SMEWW
Method 9221B, 9221E, 9223
Department of Science and Technology XII

Address
Telephone No.
Fax No.
E-mail
:
:
:
:
Contact Person
Field of Testing
Regional Government Center, Cotabato City

(064)421-6908
(064)421-2711
zphrlaidan@yahoo.com
mail.dost12@yahoo.com
DR. HAJA SITTIE SHAYMA
ZENAIDA P. HADJI RAOF-LAIDAN
Regional Director
Chemical Testing
Validity: 29 April 2019
Validity: 29 April 2019
Chemical Testing
Products
Specific Tests
Method/Reference
Moisture
Ash
Protein
Fat
AOAC
I. Foods
cream powder
01.3 Condensed milk
01.4 Liquid milk
(evaporated and cream
(UHT/sterilized)

03.1 Ice cream and
sherbet
03.2 Ice cream with
added ingredients
03.3 Flavored Ice
Moisture
Ash
Protein
Fat
AOAC
Moisture
Ash
Protein
Fat
AOAC
04.1 Cocoa powder
04.2 Chocolate
products;
chocolate
confectioneries
04.3 Sugar
confectioneries
(hard and soft
candy, nougats,
etc.)
Page 217 of 236

and fruits
and vegetables
05.3 Fruits and
vegetable
products in
hermetically sealed
container
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
(pulp, purees, fruit
toppings and
coconut milk)
Moisture
Ash
Protein
Fat
Crude Fiber
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
AOAC

07.2 Cereal/cereal
grains
07.3 Cultured seeds
and grains
07.4 Soya flours
concentrates and
isolates
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 218 of 236
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
pudding, tapioca
pudding)

08.1 Frozen bakery
products (ready to
eat and to be
cooked)
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
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC

09.1 Snack foodspotato, cereal,
flour or starch
based
Moisture
Ash
Protein
Fat
Crude Fiber
AOAC
10.0 Meat and Meat Products

10.1 Dried animal
products
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 219 of 236
Moisture
Ash
Protein
Fat
AOAC
10.9 Fresh/Frozen Raw

Chicken (during
processing)
10.10 Meat products in
hermetically sealed
container

11.1
Processed fish and fish

products, including
and echinoderms
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
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
fermented,
and/or salted
fish and fish
Page 220 of 236
Moisture
Ash
Protein
Fat
Moisture
Ash
Protein
Fat
AOAC
AOAC
products,
including
molluscs,
crustaceans,
and
echinoderms
fish products, including
and echinoderms
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)
including canned or
fermented fish and fish
products, including
and echinoderms
canned or
fermented,
and/or salted
Moisture
Ash
Protein
Fat
AOAC
12.0 Salts, spices, soups, salads and protein products

12.2
Herbs,spices,seasoning,
and condiments (e.g.
noodles)
12.3 Vinegars
products
sauces (e.g
Page 221 of 236
Moisture
Ash
Protein
Fat
AOAC
12.6.3
12.6.4
ketchup,
cheese sauce,
cream sauce,
brown gravy)
Mixes for sauces
and gravies
Clear sauces
(e.g fish sauces)
13.0 Beverages
13.1 Non-alcoholic
beverages
(Canned/Bottled
Fruit and
vegetables
juices/nectars,
Energy drinks and
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)
Page 222 of 236
Moisture
Ash
Protein
Fat
AOAC

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 highintensity
sweeteners
Moisture
Ash
Protein
Fat
AOAC
Specific Tests
Method/ Reference
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Products
III. Foods
01. Milk and Dairy products
01.5 Milk powder
cream powder
and
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
01.2 Sweetened
Condensed Milk

Cheese; Soft and semisoft cheese
Spread
Coliform
E.coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

pasteurized
Page 223 of 236

milk products
02.3 Margarine
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

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
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Technique,
BAM Online 2001
03.3 Flavored Ice

( ie.ice candy)
04. Confectioneries
04.1 Cocoa Powder
Molds Count
Coliform
04.2 Chocolate
Products
Aerobic Plate Count

Molds Count
Coliform
04.3 Chocolate
Confectionaries
bonbons)
Aerobic Plate Count

Molds Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Coliform
Technique,
BAM Online 2001
Page 224 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
Technique,
BAM Online 2001

05.01 Frozen Vegetables
& fruits (pH
>4.5)
05.2 Fermented
Vegetables, Ready to
Eat (e.g. Kimchi)
E. coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Technique,
BAM Online 2001

Coliform
E.coli

Technique,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
E.coli
Technique,
BAM Online 2001

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

07.1Breakfast cereals
Page 225 of 236
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count

Pour Plate Method,

BAM Online
Pour Plate Method,
BAM Online
E.coli
Technique,
BAM Online 2001
grains (e.g. bean sprout, alfalfa,
etc)
and Isolates
Semolina
07.7 Soy Protein
E. coli
Molds

Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Yeast Count Molds
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

E.coli
07.8 Tofu
E.coli

Technique,
BAM Online 2001
Technique,
BAM Online 2001

Noodles Uncooked (wet and
dry
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
07.10 Starch
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
08. Bakery Products

08.3 Fozen and Refrigerated
Doughs (Chemically leavened)

E. coli
Page 226 of 236
Pour Plate Method,

BAM Online 2001
Technique,
BAM Online 2001

Doughs
08.5 Baked Goods

Aerobic Plate Count

Aerobic Plate Count

Coliform
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Technique,
BAM Online 2001

09.1 Snack Foods
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

ColdSmoked
Aerobic Plate Count
11.2 Pre- Cooked Breaded Fish
Aerobic Plate Count
E. coli
Technique,
BAM Online 2001
E. coli
11.4 Frozen Cooked

Crustaceans
Page 227 of 236
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
E. coli

Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Technique,
BAM Online 2001
E. coli
11.4
Cooked, Chilled &

Frozen Crabmeat
Aerobic Plate Count

E. coli

Molluscs
Aerobic Plate Count

E. coli
Pour Plate Method,

BAM Online 2001
Technique,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
Technique,
BAM Online 2001

Sauces
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001

Pour Plate Method,
BAM Online 2001
Aerobic Plate Count
12.3 Spices
Molds Count
Aerobic Plate Count


Mayonnaise, ThousandIsland,
Ranch, French)
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
13. Beverages
(e.g Ready to drink, softdrinks,
iced tea, energy drinks)
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001

Pour Plate Method,
BAM Online 2001
Aerobic Plate Count

13.3 Powdered Beverages (e.g.

Iced tea, powdered
juice/mixes)
Page 228 of 236
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001

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
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001

infants 6 months on and for
young children 12-36 months of
age)
Aerobic Plate Count

Coliform
E.coli

Technique,
BAM Online 2001

Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Technique,
BAM Online 2001
Coliform

before consumption
infants
Page 229 of 236
Aerobic Plate Count
Aerobic Plate Count

Coliform Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Technique,
BAM Online 2001
Department of Science and Technology XII

Address
Telephone No.
E-mail
:
:
:
Contact Person
Field of Testing
Barangay Hall Compound, Calumpang, General Santos City

(083)554-7997
zphrlaidan@yahoo.com
mail.dost12@yahoo.com
DR. HAJA SITTIE SHAYMA
ZENAIDA P. HADJI RAOF-LAIDAN
Regional Director
Validity: 11 February 2019
Products
Specific Tests
Method/ Reference
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Coliform
E.coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
I. Foods
01. Milk and Dairy Products
cream powder
01.2 Sweetened Condensed Milk
01.7 Cheese and Cheese Products;

e.g. Cottage Cheese; Soft and semisoft cheese
02. Fats, Oils and Fat Emulsions

02.1 Butter (whipped, pasteurized
Page 230 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
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

03.1 Ice Cream & Sherbet (plain and
flavored)
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001

ingredients (nuts, fruits, cocoa)
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
03.3 Flavored Ice

( ie.ice candy)
Aerobic Plate 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
Aerobic Plate Count

Molds Count
Coliform
04.3 Chocolate Confectionaries

(chocolate bars, blocks, bonbons)
Aerobic Plate Count

Molds Count
Coliform
Page 231 of 236
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
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

Molds Count
Coliform
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001

fruits (pH >4.5)
05.2 Fermented Vegetables, Ready to

Eat (e.g. Kimchi)
E. coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001

Coliform
E.coli
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
E.coli

06.1 Pasteurized Egg Products (liquid,
frozen, dried)
Aerobic Plate Count

dried products)
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

Aerobic Plate Count

Page 232 of 236
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count

E.coli
07.3 Cultured seeds and grains (e.g.

bean sprout, alfalfa, etc)
E. coli
07.4 Soya Flours, Concentrates and

Isolates
Molds

Semolina
07.7 Soy Protein
07.10 Starch
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
E.coli
07.9 Pasta Products and Noodles

Uncooked (wet and dry
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Yeast Count Molds
07.8 Tofu
Pour Plate Method,

BAM Online
Pour Plate Method,
BAM Online
Multiple Tube
Fermentation
Technique,
BAM Online 2001
E.coli
Aerobic Plate Count

Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
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

E. coli
Page 233 of 236
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
08.4 Frozen and Refrigerated Doughs
Aerobic Plate Count

08.5 Baked Goods
Aerobic Plate Count

08.6 Coated or Filled, Dried ShelfStable Biscuits
Coliform
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001

09.1 Snack Foods
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001

Cold-Smoked
Aerobic Plate Count
11.2 Pre- Cooked Breaded Fish
Aerobic Plate Count
E. coli
E. coli
Aerobic Plate Count

E. coli
11.4 Frozen Cooked

Crustaceans
Page 234 of 236
Aerobic Plate Count

E. coli
Pour Plate Method,

BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001

Frozen Crabmeat
Aerobic Plate Count

Molluscs
Aerobic Plate Count
E. coli
E. coli
Pour Plate Method,

BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001

12.1 Dry Mixes for Soup and Sauces
Aerobic Plate Count

12.3 Spices
Aerobic Plate Count

Molds Count
Aerobic Plate Count

12.5 Salad Dressing (e.g. Mayonnaise,

Thousand Island, Ranch, French)
Aerobic Plate Count

Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
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

Aerobic Plate Count

13.3 Powdered Beverages (e.g. Iced

tea, powdered juice/mixes)
Page 235 of 236
Aerobic Plate Count
Pour Plate Method,

BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,

BAM Online 2001
14.1 Powdered Infant Formula with or

without added Lactic acid
producing cultures (intended for 0
to 6 months)
Aerobic Plate Count

Supplement (Intended for infants
6 months on and for young
children 12-36 months of age)
Aerobic Plate Count

Coliform
E.coli
Coliform
E.coli
Aerobic Plate Count

Coliform

reconstitution and boiling before
consumption
14.7 Cereal based foods for infants
Aerobic Plate Count
Aerobic Plate Count

Coliform Count
Legend to Method/ Reference

AOAC
AOCS
BAM
SMEWW
CMMEF
Page 236 of 236
- Association of Official Analytical Chemists

- American Oil Chemists Society
- Bacteriological Analytical Manual
- Standard Methods for the Examination of Water and Wastewater
- Compendium of Methods for Microbiological Examination of Food
Pour Plate Method,

BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Pour Plate Method,
BAM Online 2001
Multiple Tube
Fermentation
Technique,
BAM Online 2001

List of Accredited (Private - Govt) Laboratory As of July 2015

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List of Accredited (Private - Govt) Laboratory As of July 2015

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Republic of the Philippines

FDA List of Accredited Laboratories

FDA List of Accredited Laboratories

1. Chempro Analytical Services Laboratories, Inc.

2nd Floor MS Building 146 Shaw

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Molds and Yeast count

CMMEF, 4th Edition, 2001

01.2 Sweetened Condensed

01.5 Pasteurized milk

01.5 Pasteurized cream

01.6 Yogurt and other

01.8 Processed Cheese Spread

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Aerobic Plate Count

CMMEF, 4th Edition, 2001

02.0 Fats, Oils and Fat Emulsions

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Molds and Yeast count

CMMEF, 4th Edition, 2001

02.2 Butter made from

Aerobic Plate Count

Aerobic Plate Count

CMMEF, 4th Edition, 2001

03.0 Edible Ices, Including Sherbet and Sorbet

03.1 Ice Cream & Sherbet

Aerobic Plate Count

03.2 Ice Cream with added

Aerobic Plate Count

03.3 Flavored Ice

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Molds and Yeast count

CMMEF, 4th Edition, 2001

04.2 Chocolate Products

Aerobic Plate Count

Aerobic Plate Count

Aerobic Plate Count

CMMEF, 4th Edition, 2001

CMMEF, 4th Edition, 2001

05.2 Fermented Vegetables,

CMMEF, 4th Edition, 2001

05.7 Sun Dried Fruits

CMMEF, 4th Edition, 2001

Aerobic Plate Count

CMMEF, 4th Edition, 2001

Molds and Yeast count

CMMEF, 4th Edition, 2001

Aerobic Plate Count

CMMEF, 4th Edition, 2001

05.0 Fruits and Vegetables, Nuts and Seeds

06.0 Egg and Egg Products

07.0 Cereals and Cereal Products

07.1 Breakfast cereals

07.3 Cultured seeds

07.7 Soy Protein