ACTALIA CECALAIT
Rue de Versailles BP 70129, 39801, POLIGNY, France
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Register record
- COFRACRefreshed
- 1-5577Active
Accredited standards
23Our reading of the COFRAC 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.
ISO
ISO 1740Milkfat products and butter - Determination of fat acidity (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
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
NF EN ISO 4833-1; NF ISO 16649-2; NF EN ISO 6888-2; NF EN ISO 6579-1
ISO 5534Cheese and processed cheese - Determination of the total solids content (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 5764Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 6579-1Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.
NF EN ISO 4833-1; NF ISO 16649-2; NF EN ISO 6888-2; NF EN ISO 6579-1
ISO 6731Milk, cream and evaporated milk - Determination of total solids content (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 13366-1 / FIL 148-1; NF ISO 19660 | V 04-263; NF ISO 6731 | FIL 21; FIL 26A : 1993
ISO 6888-2Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 2: Method using rabbit plasma fibrinogen agar medium
NF EN ISO 4833-1; NF ISO 16649-2; NF EN ISO 6888-2; NF EN ISO 6579-1
ISO 8968-1Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 8968-4Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
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
NF EN ISO 11290-1; NF EN ISO 11290-2; NF EN ISO 15213-1; NF EN ISO 15213-2; Méthode interne MO CECALAIT ATB MI
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
NF EN ISO 11290-1; NF EN ISO 11290-2; NF EN ISO 15213-1; NF EN ISO 15213-2; Méthode interne MO CECALAIT ATB MI
ISO 13366-1Milk - Enumeration of somatic cells - Part 1: Microscopic method (Reference method)
ISO 13366-1 / FIL 148-1; NF ISO 19660 | V 04-263; NF ISO 6731 | FIL 21; FIL 26A : 1993
ISO 14637Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 15213-1Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique
NF EN ISO 11290-1; NF EN ISO 11290-2; NF EN ISO 15213-1; NF EN ISO 15213-2; Méthode interne MO CECALAIT ATB MI
ISO 15213-2Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 2: Enumeration of Clostridium perfringens by colony-count technique
NF EN ISO 11290-1; NF EN ISO 11290-2; NF EN ISO 15213-1; NF EN ISO 15213-2; Méthode interne MO CECALAIT ATB MI
ISO 16649-2Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
NF EN ISO 4833-1; NF ISO 16649-2; NF EN ISO 6888-2; NF EN ISO 6579-1
ISO 19660Cream - Determination of fat content - Acido-butyrometric method
ISO 13366-1 / FIL 148-1; NF ISO 19660 | V 04-263; NF ISO 6731 | FIL 21; FIL 26A : 1993
ISO 19662Milk - Determination of fat content - Acido-butyrometric (Gerber method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 23318Milk, dried milk products and cream - Determination of fat content - Gravimetric method
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 23319Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 3727 series
ISO 3727-1Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 3727-2Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method)
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
ISO 3727-3Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6
Scope as published by COFRAC
5 lines
ISO/IEC 17025
Active1-5577
The scope document we hold says it is valid until 2027-03-31.
Accredited scope, certificate 1-5577
| Line | Discipline | Method | Matrix | Range |
|---|---|---|---|---|
| 1 | food | - | FOOD AND FOOD PRODUCTS / FOODSTUFFS - MILK AND DAIRY PRODUCTS | - |
| 2 | food | NF EN ISO 4833-1; NF ISO 16649-2; NF EN ISO 6888-2; NF EN ISO 6579-1 | Produits destinés à la consommation humaine, aux aliments pour animaux et aux échantillons de l’environnement; Produits destinés à la consommation humaine ou à l'alimentation animale; échantillons environnementaux prélevés dans les secteurs de la production et de la distribution des aliments; échantillons d'environnement du secteur agro-alimentaire | - |
| 3 | food | NF EN ISO 11290-1; NF EN ISO 11290-2; NF EN ISO 15213-1; NF EN ISO 15213-2; Méthode interne MO CECALAIT ATB MI | Produits destinés à la consommation humaine ou à l'alimentation animale et échantillons de l’environnement de production et de distribution des aliments; Lait | - |
| 4 | chemical | ISO 5534 / FIL 4; ISO 6731 / FIL 21; ISO 23318 / FIL 249; ISO 23319 / FIL 250; NF ISO 19662 / FIL 238 / V04-210; NF V 04-287; ISO 8968-1 / FIL 20-1; ISO 8968-4 / FIL 20-4; NF V 04-216; ISO 3727-1 / FIL 80-1; ISO 3727-2 / FIL 80-2; ISO 3727-3 / FIL 80-3; NF V 04-206; ISO 5764 / FIL 108; XP ISO/TS 22113 / FIL / MR 204; ISO 14637 / FIL 195; ISO 1740 / FIL 6 | Fromages et fromages fondus; Lait; Lait sec; Crème; Fromage; Lait et produits laitiers; Beurre; Produits à matière grasse laitière et beurre | - |
| 5 | food | ISO 13366-1 / FIL 148-1; NF ISO 19660 | V 04-263; NF ISO 6731 | FIL 21; FIL 26A : 1993 | Lait cru de vache; Crème; Lait, crème et lait concentré sucré; Lait sec | - |
Ranges are reproduced from the accredited scope document as published. An absent range means the register did not state one. Line numbers are ours, for cross-reference; they follow the order of the scope document.
Location
Other Locations
1 other site in this organization
Labs with overlapping accredited scope in France
- EUROFINS LABORATOIRE CENTREVENNECY · ~59 kmCOFRACShares 2 accredited test methodsEN ISO 11290-1EN ISO 4833-1
- AGRO BIO - SITE DE BAR-LE-DUCBAR-LE-DUC · ~188 kmCOFRACShares 2 accredited test methodsEN ISO 11290-1EN ISO 4833-1
- EUROFINS LABORATOIRE NORDDOUAI · ~240 kmCOFRACShares 2 accredited test methodsEN ISO 11290-1EN ISO 4833-1
- AGRO ALIM CONSEILLOUHANS · ~257 kmCOFRACShares 2 accredited test methodsEN ISO 11290-1EN ISO 4833-1
- TERANA LOIREMONTBRISON · ~307 kmCOFRACShares 2 accredited test methodsEN ISO 11290-1EN ISO 4833-1
Accreditation data refreshed from the COFRAC register on .
This page mirrors a public register. For a purchasing, audit or regulatory decision, confirm against the COFRAC entry linked above.