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Germany

Chemisches Institut Burkon Partnerschaft - Partnerschaft von Handelschemikern

Raudtener Straße 19, 90475, Nürnberg, Germany

DAKKS|D-PL-18713-01-00ISO/IEC 17025Register refreshed 2026-09-25
Certificates
1
Scope items
14
Standards
25
Locations
1

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Register record

DAKKSRefreshed
D-PL-18713-01-00Active

Accredited standards

25

Our reading of the DAKKS scope: each standard once, with its official name where we have checked it. Click a standard to see the scope line it comes from, word for word.

EN

EN 1133Name not checked yet
As written on the certificate · Line 7 (DAKKS D-PL-18713-01-00)

ASU L 13.00-5; ASU L 13.00-6; ASU L 17.00-2; ASU L 26.04-4; ASU L 26.11.03-4; ASU L 31.00-3; ASU L 31.00-8; ASU L 52.04-2; ASU L 00.00-46/1; DIN EN ISO 660; DIN EN 12147; DIN EN 1133; DIN EN 1988 Teil 1

EN 1134Name not checked yet
As written on the certificate · Line 5 (DAKKS D-PL-18713-01-00)

ASU L 31.00-10 1997-01; DIN EN 1134; PÜV-416-003 2019-04; PÜV-418-002 2019-11; ASU L 00.00-49/1 1999-11; DIN EN 12396 Teil 1; ASU L 00.00-49/3 2001-07; DIN EN 12396 Teil 3; ASU L 06.00-9 2008-06; ASU L 07.00-12 1990-12; ASU L 08.00-60 2014-08

EN 1988Name not checked yet
As written on the certificate · Line 7 (DAKKS D-PL-18713-01-00)

ASU L 13.00-5; ASU L 13.00-6; ASU L 17.00-2; ASU L 26.04-4; ASU L 26.11.03-4; ASU L 31.00-3; ASU L 31.00-8; ASU L 52.04-2; ASU L 00.00-46/1; DIN EN ISO 660; DIN EN 12147; DIN EN 1133; DIN EN 1988 Teil 1

EN 12147Name not checked yet
As written on the certificate · Line 7 (DAKKS D-PL-18713-01-00)

ASU L 13.00-5; ASU L 13.00-6; ASU L 17.00-2; ASU L 26.04-4; ASU L 26.11.03-4; ASU L 31.00-3; ASU L 31.00-8; ASU L 52.04-2; ASU L 00.00-46/1; DIN EN ISO 660; DIN EN 12147; DIN EN 1133; DIN EN 1988 Teil 1

EN 12396Name not checked yet
As written on the certificate · Line 5 (DAKKS D-PL-18713-01-00)

ASU L 31.00-10 1997-01; DIN EN 1134; PÜV-416-003 2019-04; PÜV-418-002 2019-11; ASU L 00.00-49/1 1999-11; DIN EN 12396 Teil 1; ASU L 00.00-49/3 2001-07; DIN EN 12396 Teil 3; ASU L 06.00-9 2008-06; ASU L 07.00-12 1990-12; ASU L 08.00-60 2014-08

EN 12856Name not checked yet
As written on the certificate · Line 2 (DAKKS D-PL-18713-01-00)

ASU L 00.00-28; ASU L 03.00-41/2; ASU L 10.00-5; ASU L 23.05-2; ASU L 30.00-5; PÜV-439-001; PÜV-441-001; DIN EN 12856; DIN EN ISO 9233; DIN EN 14123; DIN EN 15829

EN 13805Foodstuffs - Determination of trace elements - Pressure digestion
As written on the certificate · Line 4 (DAKKS D-PL-18713-01-00)

ASU L 00.00-115; PÜV-415-001; PÜV-434-001; ASU L 26.00-1; PÜV-363-004; ASU L 00.00-19/1; ASU L 00.00-19/3; ASU L 00.00-19/4; DIN EN 15662; DIN EN 13805; DIN EN 14083; DIN EN 13806

EN 13806Name not checked yet
As written on the certificate · Line 4 (DAKKS D-PL-18713-01-00)

ASU L 00.00-115; PÜV-415-001; PÜV-434-001; ASU L 26.00-1; PÜV-363-004; ASU L 00.00-19/1; ASU L 00.00-19/3; ASU L 00.00-19/4; DIN EN 15662; DIN EN 13805; DIN EN 14083; DIN EN 13806

EN 14083Name not checked yet
As written on the certificate · Line 4 (DAKKS D-PL-18713-01-00)

ASU L 00.00-115; PÜV-415-001; PÜV-434-001; ASU L 26.00-1; PÜV-363-004; ASU L 00.00-19/1; ASU L 00.00-19/3; ASU L 00.00-19/4; DIN EN 15662; DIN EN 13805; DIN EN 14083; DIN EN 13806

EN 14123Name not checked yet
As written on the certificate · Line 2 (DAKKS D-PL-18713-01-00)

ASU L 00.00-28; ASU L 03.00-41/2; ASU L 10.00-5; ASU L 23.05-2; ASU L 30.00-5; PÜV-439-001; PÜV-441-001; DIN EN 12856; DIN EN ISO 9233; DIN EN 14123; DIN EN 15829

EN 15662Foods of plant origin - Multimethod for the determination of pesticide residues using GC- and LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE - Modular QuEChERS-method
As written on the certificate · Line 4 (DAKKS D-PL-18713-01-00)

ASU L 00.00-115; PÜV-415-001; PÜV-434-001; ASU L 26.00-1; PÜV-363-004; ASU L 00.00-19/1; ASU L 00.00-19/3; ASU L 00.00-19/4; DIN EN 15662; DIN EN 13805; DIN EN 14083; DIN EN 13806

EN 15829Name not checked yet
As written on the certificate · Line 2 (DAKKS D-PL-18713-01-00)

ASU L 00.00-28; ASU L 03.00-41/2; ASU L 10.00-5; ASU L 23.05-2; ASU L 30.00-5; PÜV-439-001; PÜV-441-001; DIN EN 12856; DIN EN ISO 9233; DIN EN 14123; DIN EN 15829

ISO

ISO 660Animal and vegetable fats and oils - Determination of acid value and acidity
As written on the certificate · Line 7 (DAKKS D-PL-18713-01-00)

ASU L 13.00-5; ASU L 13.00-6; ASU L 17.00-2; ASU L 26.04-4; ASU L 26.11.03-4; ASU L 31.00-3; ASU L 31.00-8; ASU L 52.04-2; ASU L 00.00-46/1; DIN EN ISO 660; DIN EN 12147; DIN EN 1133; DIN EN 1988 Teil 1

ISO 4833-1Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique
As written on the certificate · Line 13 (DAKKS D-PL-18713-01-00)

ASU L 00.00-32/1; ASU L 00.00-33; ASU L 00.00-55; ASU L 00.00-88/1; ASU L 01.00-3; ASU L 01.00-37; ASU L 06.00-24; ASU L 06.00-35; ASU L 06.00-43; DIN EN ISO 11290-1; DIN EN ISO 7932; DIN EN ISO 4833-1; DIN EN ISO 10164-1; DIN 10109; DIN EN ISO 13720

ISO 5534Cheese and processed cheese - Determination of the total solids content (Reference method)
As written on the certificate · Line 8 (DAKKS D-PL-18713-01-00)

ASU L 00.00-18; ASU L 01.00-27; ASU L 03.00-9; DIN EN ISO 5534; ASU L 06.00-3; ASU L 06.00-4; ASU L 06.00-4; ASU L 06.00-6; ASU L 53.00-4; DIN 10223; DGF C-II 3b

ISO 6579-1Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.
As written on the certificate · Line 12 (DAKKS D-PL-18713-01-00)

ASU L 00.00-89; ASU L 01.00-1; ASU L 06.00-16; ASU L 00.00-20; ASU L 00.00-22; DIN EN ISO 6887-4; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6579-1; DIN EN ISO 11290-2

ISO 7932Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C
As written on the certificate · Line 13 (DAKKS D-PL-18713-01-00)

ASU L 00.00-32/1; ASU L 00.00-33; ASU L 00.00-55; ASU L 00.00-88/1; ASU L 01.00-3; ASU L 01.00-37; ASU L 06.00-24; ASU L 06.00-35; ASU L 06.00-43; DIN EN ISO 11290-1; DIN EN ISO 7932; DIN EN ISO 4833-1; DIN EN ISO 10164-1; DIN 10109; DIN EN ISO 13720

ISO 9233Cheese and cheese rind - Determination of natamycin content - Method by molecular absorption spectrometry and by high-performance liquid chromatography
As written on the certificate · Line 2 (DAKKS D-PL-18713-01-00)

ASU L 00.00-28; ASU L 03.00-41/2; ASU L 10.00-5; ASU L 23.05-2; ASU L 30.00-5; PÜV-439-001; PÜV-441-001; DIN EN 12856; DIN EN ISO 9233; DIN EN 14123; DIN EN 15829

ISO 11290-1Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method
As written on the certificate · Line 13 (DAKKS D-PL-18713-01-00)

ASU L 00.00-32/1; ASU L 00.00-33; ASU L 00.00-55; ASU L 00.00-88/1; ASU L 01.00-3; ASU L 01.00-37; ASU L 06.00-24; ASU L 06.00-35; ASU L 06.00-43; DIN EN ISO 11290-1; DIN EN ISO 7932; DIN EN ISO 4833-1; DIN EN ISO 10164-1; DIN 10109; DIN EN ISO 13720

ISO 11290-2Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 2: Enumeration method
As written on the certificate · Line 12 (DAKKS D-PL-18713-01-00)

ASU L 00.00-89; ASU L 01.00-1; ASU L 06.00-16; ASU L 00.00-20; ASU L 00.00-22; DIN EN ISO 6887-4; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6579-1; DIN EN ISO 11290-2

ISO 13720Meat and meat products - Enumeration of presumptive Pseudomonas spp.
As written on the certificate · Line 13 (DAKKS D-PL-18713-01-00)

ASU L 00.00-32/1; ASU L 00.00-33; ASU L 00.00-55; ASU L 00.00-88/1; ASU L 01.00-3; ASU L 01.00-37; ASU L 06.00-24; ASU L 06.00-35; ASU L 06.00-43; DIN EN ISO 11290-1; DIN EN ISO 7932; DIN EN ISO 4833-1; DIN EN ISO 10164-1; DIN 10109; DIN EN ISO 13720

ISO/IEC 10164-1Information technology - Open Systems Interconnection - Systems Management: Object Management Function
As written on the certificate · Line 13 (DAKKS D-PL-18713-01-00)

ASU L 00.00-32/1; ASU L 00.00-33; ASU L 00.00-55; ASU L 00.00-88/1; ASU L 01.00-3; ASU L 01.00-37; ASU L 06.00-24; ASU L 06.00-35; ASU L 06.00-43; DIN EN ISO 11290-1; DIN EN ISO 7932; DIN EN ISO 4833-1; DIN EN ISO 10164-1; DIN 10109; DIN EN ISO 13720

ISO 6887 series

ISO 6887-2Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products
As written on the certificate · Line 12 (DAKKS D-PL-18713-01-00)

ASU L 00.00-89; ASU L 01.00-1; ASU L 06.00-16; ASU L 00.00-20; ASU L 00.00-22; DIN EN ISO 6887-4; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6579-1; DIN EN ISO 11290-2

ISO 6887-4Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products
As written on the certificate · Line 12 (DAKKS D-PL-18713-01-00)

ASU L 00.00-89; ASU L 01.00-1; ASU L 06.00-16; ASU L 00.00-20; ASU L 00.00-22; DIN EN ISO 6887-4; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6579-1; DIN EN ISO 11290-2

ISO 6887-5Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products
As written on the certificate · Line 12 (DAKKS D-PL-18713-01-00)

ASU L 00.00-89; ASU L 01.00-1; ASU L 06.00-16; ASU L 00.00-20; ASU L 00.00-22; DIN EN ISO 6887-4; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6579-1; DIN EN ISO 11290-2

Scope as published by DAKKS

14 lines
DAKKS

ISO/IEC 17025

Active

D-PL-18713-01-00

View scope

Location

Raudtener Straße 19, Nürnberg, 90475, DE

49.41406, 11.16407

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