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Germany

MQD Institut für Analytik, Hygiene und Produktqualität

Speicherstraße 11, 18273, Güstrow, Germany

DAKKS|D-PL-21137-01-02DAKKS|D-PL-21137-01-01DAKKS|D-PL-21137-01-00ISO/IEC 17025Register refreshed 2026-09-25
Certificates
3
Scope items
28
Standards
59
Locations
1

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Accredited standards

59

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.

ISO

ISO 660Animal and vegetable fats and oils - Determination of acid value and acidity
As written on the certificate · Line 5 (DAKKS D-PL-21137-01-01)

ASU L 04.00-24/2; ASU L 04.00-24/3; DIN EN ISO 3727 Part 2; DIN EN ISO 3727 Part 3; VDLUFA Volume VI, C 10.2; VDLUFA Volume VI, C 15.2.4; VDLUFA Volume VI, C 35.3; ASU L 01.00-7; DIN 10316; ASU L 01.00-10/1; DIN EN ISO 8968-1; ASU L 13.00-5; DIN EN ISO 660; ASU L 13.00-37; DIN EN ISO 3960; ASU L 13.00-10; DIN EN ISO 3961

ISO 707Milk and milk products - Guidance on sampling
As written on the certificate · Line 2 (DAKKS D-PL-21137-01-01)

ASU L 01.00-43; MQD MET 7327; ASU L 00.90-16; DIN EN ISO 707; DIN 10975

ISO 1211Milk - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-01)

ASU L 01.00-94/2; ASU L 01.00-94/3; ASU L 04.00-9; ASU L 00.00-18; ASU L 01.00-9; ASU L 01.00-20; ASU L 01.00-38; DIN ISO 22935 Part 2; DIN ISO 22935 Part 3; DIN EN ISO 1211; DIN 10342; DIN EN ISO 7208

ISO 1735Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

ISO 1736Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

ISO 1737Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

ISO 2450Cream - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

ISO 3727Butter - Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

As written on the certificate · Line 5 (DAKKS D-PL-21137-01-01)

ASU L 04.00-24/2; ASU L 04.00-24/3; DIN EN ISO 3727 Part 2; DIN EN ISO 3727 Part 3; VDLUFA Volume VI, C 10.2; VDLUFA Volume VI, C 15.2.4; VDLUFA Volume VI, C 35.3; ASU L 01.00-7; DIN 10316; ASU L 01.00-10/1; DIN EN ISO 8968-1; ASU L 13.00-5; DIN EN ISO 660; ASU L 13.00-37; DIN EN ISO 3960; ASU L 13.00-10; DIN EN ISO 3961

ISO 3960Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
As written on the certificate · Line 5 (DAKKS D-PL-21137-01-01)

ASU L 04.00-24/2; ASU L 04.00-24/3; DIN EN ISO 3727 Part 2; DIN EN ISO 3727 Part 3; VDLUFA Volume VI, C 10.2; VDLUFA Volume VI, C 15.2.4; VDLUFA Volume VI, C 35.3; ASU L 01.00-7; DIN 10316; ASU L 01.00-10/1; DIN EN ISO 8968-1; ASU L 13.00-5; DIN EN ISO 660; ASU L 13.00-37; DIN EN ISO 3960; ASU L 13.00-10; DIN EN ISO 3961

ISO 3961Animal and vegetable fats and oils - Determination of iodine value
As written on the certificate · Line 5 (DAKKS D-PL-21137-01-01)

ASU L 04.00-24/2; ASU L 04.00-24/3; DIN EN ISO 3727 Part 2; DIN EN ISO 3727 Part 3; VDLUFA Volume VI, C 10.2; VDLUFA Volume VI, C 15.2.4; VDLUFA Volume VI, C 35.3; ASU L 01.00-7; DIN 10316; ASU L 01.00-10/1; DIN EN ISO 8968-1; ASU L 13.00-5; DIN EN ISO 660; ASU L 13.00-37; DIN EN ISO 3960; ASU L 13.00-10; DIN EN ISO 3961

ISO 4831Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique
As written on the certificate · Line 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

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 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

ISO 5534Cheese and processed cheese - Determination of the total solids content (Reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

ISO 5537Dried milk and dried milk products - Determination of moisture content (reference method)
As written on the certificate · Line 4 (DAKKS D-PL-21137-01-01)

ASU L 02.05-2 2009-06; DIN EN ISO 2450; ASU L 02.06-E(EG)und 1(EG)bis8(EG) 1981-01; ASU L 02.06-12 2009-06; DIN EN ISO 1737; ASU L 02.07-15 2009-06; DIN EN ISO 1736; ASU L 02.07-20 2024-04; DIN EN ISO 5537; ASU L 03.00-8 2007-04; DIN EN ISO 1735; ASU L 03.00-9 2007-04; DIN EN ISO 5534; ASU L 04.00-24/1 2013-01; DIN EN ISO 3727 Part 1

ISO 5667-5Water quality - Sampling - Part 5: Guidance on sampling of drinking water from treatment works and piped distribution systems
As written on the certificate · Line 2 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN 38404-C 4; DIN EN ISO 10523; DIN EN 27888; DIN EN ISO 7393-2; TrinkwV §43 Absatz (3)

As written on the certificate · Line 4 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 16266

ISO 5943Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
As written on the certificate · Line 7 (DAKKS D-PL-21137-01-01)

VDLUFA Volume VI, C 10.6.6 2003; Megazyme K-FRUCHK 700004285 2020-03; ADPI Bulletin 916 2009; MQD MET 6114 2018-01; MQD MET 6207 2018-01; ASU L 03.00-11 2007-12; ASU L 04.00-13 2006-12; VDLUFA Volume VI, C 8.2 2000; VDLUFA Volume VI, C 10.6.3 2023; DIN EN ISO 5943; DIN 10349

ISO 6222Water quality - Enumeration of culturable micro-organisms - Colony count by inoculation in a nutrient agar culture medium
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-02)

DIN EN ISO 6222; DIN EN ISO 16266; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 11731; UBA Empfehlung

As written on the certificate · Line 5 (DAKKS D-PL-21137-01-02)

DIN EN ISO 14189 2016-11; DIN EN ISO 9308-1 2017-09; DIN EN 27888 1993-11; DIN EN ISO 6222 1999-07; TrinkwV §43 Absatz (3); DIN EN ISO 10523 2012-04; DIN EN ISO 11731 2019-03; UBA Empfehlung 18. Dezember 2018 Aktualisierung Dezember 2022 (Bundesgesundheitsblatt 2023 S. 224)

As written on the certificate · Line 6 (DAKKS D-PL-21137-01-02)

DIN EN ISO 19458 (K 19) 2006-12; DIN EN ISO 11731 (K 23) 2019-03; DIN EN ISO 6222 (K 5) 1999-07

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 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

ISO 6888-1Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium
As written on the certificate · Line 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

As written on the certificate · Line 17 (DAKKS D-PL-21137-01-01)

VDLUFA Volume VI, M 7.13 1996; VDLUFA Volume VI, M 7.17.2 1993; VDLUFA Volume VI, M 7.18.4 1988; MQD MET 3209 2023-08; MQD MET 3322-LM 2023-08; MQD MET 3361 2024-06; MQD MET 3372 2018-01; ASU L 00.00-55 2004-12; DIN EN ISO 6888-1; ASU L 00.00-100 2006-12; DIN EN ISO 6888-3

ISO 6888-3Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 3: Detection and MPN technique for low numbers
As written on the certificate · Line 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

As written on the certificate · Line 17 (DAKKS D-PL-21137-01-01)

VDLUFA Volume VI, M 7.13 1996; VDLUFA Volume VI, M 7.17.2 1993; VDLUFA Volume VI, M 7.18.4 1988; MQD MET 3209 2023-08; MQD MET 3322-LM 2023-08; MQD MET 3361 2024-06; MQD MET 3372 2018-01; ASU L 00.00-55 2004-12; DIN EN ISO 6888-1; ASU L 00.00-100 2006-12; DIN EN ISO 6888-3

ISO 7208Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-01)

ASU L 01.00-94/2; ASU L 01.00-94/3; ASU L 04.00-9; ASU L 00.00-18; ASU L 01.00-9; ASU L 01.00-20; ASU L 01.00-38; DIN ISO 22935 Part 2; DIN ISO 22935 Part 3; DIN EN ISO 1211; DIN 10342; DIN EN ISO 7208

ISO 7393-2Water quality - Determination of free chlorine and total chlorine - Part 2: Colorimetric method using N,N-dialkyl-1,4-phenylenediamine, for routine control purposes
As written on the certificate · Line 2 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN 38404-C 4; DIN EN ISO 10523; DIN EN 27888; DIN EN ISO 7393-2; TrinkwV §43 Absatz (3)

ISO 7899-2Water quality - Detection and enumeration of intestinal enterococci - Part 2: Membrane filtration method
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-02)

DIN EN ISO 6222; DIN EN ISO 16266; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 11731; UBA Empfehlung

As written on the certificate · Line 4 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 16266

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 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

ISO 7937Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique
As written on the certificate · Line 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

ISO 8070Milk and milk products - Determination of calcium, sodium, potassium and magnesium contents - Atomic absorption spectrometric method
As written on the certificate · Line 9 (DAKKS D-PL-21137-01-01)

ASU L 13.00-27/3; DIN EN ISO 12966-3; ASU L 01.00-35; ASU L 13.04-1; DIN EN ISO 16035; ASU L 13.00-46; DIN EN ISO 12966-4; ISO 8070

ISO 8968-1Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation
As written on the certificate · Line 5 (DAKKS D-PL-21137-01-01)

ASU L 04.00-24/2; ASU L 04.00-24/3; DIN EN ISO 3727 Part 2; DIN EN ISO 3727 Part 3; VDLUFA Volume VI, C 10.2; VDLUFA Volume VI, C 15.2.4; VDLUFA Volume VI, C 35.3; ASU L 01.00-7; DIN 10316; ASU L 01.00-10/1; DIN EN ISO 8968-1; ASU L 13.00-5; DIN EN ISO 660; ASU L 13.00-37; DIN EN ISO 3960; ASU L 13.00-10; DIN EN ISO 3961

ISO 9308-1Water quality - Enumeration of Escherichia coli and coliform bacteria - Part 1: Membrane filtration method for waters with low bacterial background flora
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-02)

DIN EN ISO 6222; DIN EN ISO 16266; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 11731; UBA Empfehlung

As written on the certificate · Line 4 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 16266

As written on the certificate · Line 5 (DAKKS D-PL-21137-01-02)

DIN EN ISO 14189 2016-11; DIN EN ISO 9308-1 2017-09; DIN EN 27888 1993-11; DIN EN ISO 6222 1999-07; TrinkwV §43 Absatz (3); DIN EN ISO 10523 2012-04; DIN EN ISO 11731 2019-03; UBA Empfehlung 18. Dezember 2018 Aktualisierung Dezember 2022 (Bundesgesundheitsblatt 2023 S. 224)

ISO 10272-1Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 1: Detection method
As written on the certificate · Line 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

ISO 10523Water quality - Determination of pH
As written on the certificate · Line 2 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN 38404-C 4; DIN EN ISO 10523; DIN EN 27888; DIN EN ISO 7393-2; TrinkwV §43 Absatz (3)

As written on the certificate · Line 5 (DAKKS D-PL-21137-01-02)

DIN EN ISO 14189 2016-11; DIN EN ISO 9308-1 2017-09; DIN EN 27888 1993-11; DIN EN ISO 6222 1999-07; TrinkwV §43 Absatz (3); DIN EN ISO 10523 2012-04; DIN EN ISO 11731 2019-03; UBA Empfehlung 18. Dezember 2018 Aktualisierung Dezember 2022 (Bundesgesundheitsblatt 2023 S. 224)

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 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

ISO 11731Water quality - Enumeration of LegionellaCertificate says EN ISO 11731 2019-03 UBA Empfehlung 18. Probably the same standard; not checked against the EN document.
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-02)

DIN EN ISO 6222; DIN EN ISO 16266; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 11731; UBA Empfehlung

As written on the certificate · Line 5 (DAKKS D-PL-21137-01-02)

DIN EN ISO 14189 2016-11; DIN EN ISO 9308-1 2017-09; DIN EN 27888 1993-11; DIN EN ISO 6222 1999-07; TrinkwV §43 Absatz (3); DIN EN ISO 10523 2012-04; DIN EN ISO 11731 2019-03; UBA Empfehlung 18. Dezember 2018 Aktualisierung Dezember 2022 (Bundesgesundheitsblatt 2023 S. 224)

As written on the certificate · Line 6 (DAKKS D-PL-21137-01-02)

DIN EN ISO 19458 (K 19) 2006-12; DIN EN ISO 11731 (K 23) 2019-03; DIN EN ISO 6222 (K 5) 1999-07

ISO 12966-3Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 3: Preparation of methyl esters using trimethylsulfonium hydroxide (TMSH)
As written on the certificate · Line 9 (DAKKS D-PL-21137-01-01)

ASU L 13.00-27/3; DIN EN ISO 12966-3; ASU L 01.00-35; ASU L 13.04-1; DIN EN ISO 16035; ASU L 13.00-46; DIN EN ISO 12966-4; ISO 8070

ISO 12966-4Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 4: Determination by capillary gas chromatography
As written on the certificate · Line 9 (DAKKS D-PL-21137-01-01)

ASU L 13.00-27/3; DIN EN ISO 12966-3; ASU L 01.00-35; ASU L 13.04-1; DIN EN ISO 16035; ASU L 13.00-46; DIN EN ISO 12966-4; ISO 8070

ISO 13559Butter, fermented milks and fresh cheese - Enumeration of contaminating microorganisms - Colony-count technique at 30 degrees C
As written on the certificate · Line 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

ISO 14189Water quality - Enumeration of Clostridium perfringens - Method using membrane filtration
As written on the certificate · Line 5 (DAKKS D-PL-21137-01-02)

DIN EN ISO 14189 2016-11; DIN EN ISO 9308-1 2017-09; DIN EN 27888 1993-11; DIN EN ISO 6222 1999-07; TrinkwV §43 Absatz (3); DIN EN ISO 10523 2012-04; DIN EN ISO 11731 2019-03; UBA Empfehlung 18. Dezember 2018 Aktualisierung Dezember 2022 (Bundesgesundheitsblatt 2023 S. 224)

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
As written on the certificate · Line 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

ISO 15214Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony-count technique at 30 degrees C
As written on the certificate · Line 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

ISO 16035Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils
As written on the certificate · Line 9 (DAKKS D-PL-21137-01-01)

ASU L 13.00-27/3; DIN EN ISO 12966-3; ASU L 01.00-35; ASU L 13.04-1; DIN EN ISO 16035; ASU L 13.00-46; DIN EN ISO 12966-4; ISO 8070

ISO 16050Foodstuffs - Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-performance liquid chromatographic method
As written on the certificate · Line 8 (DAKKS D-PL-21137-01-01)

ISO 22662; DIN EN 14152; ASU L 00.00-97; ASU L 15.00-2; ASU L 00.00-159; ASU L 01.00-85; DIN EN 16618; DIN EN ISO 16050; DIN EN 14663

ISO 16266Water quality - Detection and enumeration of Pseudomonas aeruginosa - Method by membrane filtration
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-02)

DIN EN ISO 6222; DIN EN ISO 16266; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 11731; UBA Empfehlung

As written on the certificate · Line 4 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 16266

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
As written on the certificate · Line 16 (DAKKS D-PL-21137-01-01)

ASU L 00.00-132/2; DIN ISO 16649-2; ASU L 01.00-3; ASU L 01.00-37; ASU L 01.00-54; ASU L 01.00-72; DIN 10198; VDLUFA Volume VI, M 7.3.2; VDLUFA Volume VI, M 7.6.2; VDLUFA Volume VI, M 7.8.2; VDLUFA Volume VI, M 7.9.2; VDLUFA Volume VI, M 7.12.2

As written on the certificate · Line 21 (DAKKS D-PL-21137-01-01)

ASU L 00.00-132/2; DIN ISO 16649-2

ISO 19458Water quality - Sampling for microbiological analysis
As written on the certificate · Line 2 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN 38404-C 4; DIN EN ISO 10523; DIN EN 27888; DIN EN ISO 7393-2; TrinkwV §43 Absatz (3)

As written on the certificate · Line 4 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN EN ISO 9308-1; DIN EN ISO 7899-2; DIN EN ISO 16266

As written on the certificate · Line 6 (DAKKS D-PL-21137-01-02)

DIN EN ISO 19458 (K 19) 2006-12; DIN EN ISO 11731 (K 23) 2019-03; DIN EN ISO 6222 (K 5) 1999-07

ISO 21424Milk, milk products, infant formula and adult nutritionals - Determination of minerals and trace elements - Inductively coupled plasma mass spectrometry (ICP-MS) method
As written on the certificate · Line 10 (DAKKS D-PL-21137-01-01)

DIN EN ISO 21424; ASU L 00.00-135; ASU L 04.00-14; ASU L 01.00-28; VDLUFA Volume VI, C 12.3.1; VDLUFA Volume VI, C 26.5; GEA Niro Atomizer Method A2b

ISO 21528-1Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 1: Detection of Enterobacteriaceae
As written on the certificate · Line 18 (DAKKS D-PL-21137-01-01)

ASU L 00.00-133/1; DIN EN ISO 21528-1; ASU L 00.00-166; DIN EN ISO 22964; Bruker MALDI Biotyper MBT Compass User Manual 18432141; Hygiena® foodproof® Salmonella Detection Kit 230049; Hygiena® foodproof® GMO Screening 1 LyoKit 230084/230085

ISO 21567Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Shigella spp.
As written on the certificate · Line 15 (DAKKS D-PL-21137-01-01)

ASU L 00.00-22; DIN EN ISO 11290-2; ASU L 00.00-32; DIN EN ISO 11290; ASU L 00.00-33; DIN EN ISO 7932; ASU L 00.00-55; DIN EN ISO 6888-1; ASU L 00.00-57; DIN EN ISO 7937; ASU L 00.00-88/1; DIN EN ISO 4833-1; ASU L 00.00-91; DIN EN ISO 21567; ASU L 00.00-100; DIN EN ISO 6888-3; ASU L 00.00-107; DIN EN ISO 10272-1

ISO 22662Milk and milk products - Determination of lactose content by high-performance liquid chromatography (reference method)
As written on the certificate · Line 8 (DAKKS D-PL-21137-01-01)

ISO 22662; DIN EN 14152; ASU L 00.00-97; ASU L 15.00-2; ASU L 00.00-159; ASU L 01.00-85; DIN EN 16618; DIN EN ISO 16050; DIN EN 14663

ISO 22935Name not checked yet
As written on the certificate · Line 3 (DAKKS D-PL-21137-01-01)

ASU L 01.00-94/2; ASU L 01.00-94/3; ASU L 04.00-9; ASU L 00.00-18; ASU L 01.00-9; ASU L 01.00-20; ASU L 01.00-38; DIN ISO 22935 Part 2; DIN ISO 22935 Part 3; DIN EN ISO 1211; DIN 10342; DIN EN ISO 7208

ISO 22964Microbiology of the food chain - Horizontal method for the detection of Cronobacter spp.
As written on the certificate · Line 18 (DAKKS D-PL-21137-01-01)

ASU L 00.00-133/1; DIN EN ISO 21528-1; ASU L 00.00-166; DIN EN ISO 22964; Bruker MALDI Biotyper MBT Compass User Manual 18432141; Hygiena® foodproof® Salmonella Detection Kit 230049; Hygiena® foodproof® GMO Screening 1 LyoKit 230084/230085

EN

EN 12147Name not checked yet
As written on the certificate · Line 6 (DAKKS D-PL-21137-01-01)

ASU L 31.00-3; DIN EN 12147; VDLUFA Volume VI, C 8.4; VDLUFA Volume VI, C 30.3; VDLUFA Volume VI, C 30.4; IDF Bulletin 265; ASU L 01.00-36; ASU L 01.00-17; DIN 10344; ASU L 01.00-26/1; DIN 10335; ASU L 01.00-93; DIN 10484; ASU L 03.00-17; DIN 10324

EN 14152Name not checked yet
As written on the certificate · Line 8 (DAKKS D-PL-21137-01-01)

ISO 22662; DIN EN 14152; ASU L 00.00-97; ASU L 15.00-2; ASU L 00.00-159; ASU L 01.00-85; DIN EN 16618; DIN EN ISO 16050; DIN EN 14663

EN 14663Name not checked yet
As written on the certificate · Line 8 (DAKKS D-PL-21137-01-01)

ISO 22662; DIN EN 14152; ASU L 00.00-97; ASU L 15.00-2; ASU L 00.00-159; ASU L 01.00-85; DIN EN 16618; DIN EN ISO 16050; DIN EN 14663

EN 16618Name not checked yet
As written on the certificate · Line 8 (DAKKS D-PL-21137-01-01)

ISO 22662; DIN EN 14152; ASU L 00.00-97; ASU L 15.00-2; ASU L 00.00-159; ASU L 01.00-85; DIN EN 16618; DIN EN ISO 16050; DIN EN 14663

EN 27888Water quality - Determination of electrical conductivity
As written on the certificate · Line 2 (DAKKS D-PL-21137-01-02)

DIN ISO 5667-5; DIN EN ISO 19458; DIN 38404-C 4; DIN EN ISO 10523; DIN EN 27888; DIN EN ISO 7393-2; TrinkwV §43 Absatz (3)

As written on the certificate · Line 5 (DAKKS D-PL-21137-01-02)

DIN EN ISO 14189 2016-11; DIN EN ISO 9308-1 2017-09; DIN EN 27888 1993-11; DIN EN ISO 6222 1999-07; TrinkwV §43 Absatz (3); DIN EN ISO 10523 2012-04; DIN EN ISO 11731 2019-03; UBA Empfehlung 18. Dezember 2018 Aktualisierung Dezember 2022 (Bundesgesundheitsblatt 2023 S. 224)

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 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

As written on the certificate · Line 20 (DAKKS D-PL-21137-01-01)

ASU L 00.00-89; DIN EN ISO 6887-4; ASU L 06.00-16; DIN EN ISO 6887-2

ISO 6887-3Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products
As written on the certificate · Line 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

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 13 (DAKKS D-PL-21137-01-01)

ASU L 01.00-68; ASU L 01.00-70; DIN EN ISO 6887-4

As written on the certificate · Line 20 (DAKKS D-PL-21137-01-01)

ASU L 00.00-89; DIN EN ISO 6887-4; ASU L 06.00-16; DIN EN ISO 6887-2

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 14 (DAKKS D-PL-21137-01-01)

ASU L 01.00-1; ASU L 06.00-16; ASU L 10.00-10; ISO 4831; ISO 13559; ISO 15213; ISO 15214; ASU L 00.00-20; DIN EN ISO 6887-5; DIN EN ISO 6887-2; DIN EN ISO 6887-3; DIN EN ISO 6579-1

Other standards

10113-2Name not checked yet
As written on the certificate · Line 19 (DAKKS D-PL-21137-01-01)

DIN 10113-1; DIN 10113-2; ASU B 80.00-5

Scope as published by DAKKS

28 lines
DAKKS

ISO/IEC 17025

Active

D-PL-21137-01-02

View scope
DAKKS

ISO/IEC 17025

Active

D-PL-21137-01-01

View scope
DAKKS

ISO/IEC 17025

Active

D-PL-21137-01-00

View scope

Location

Speicherstraße 11, Güstrow, 18273, DE

53.80297, 12.16553

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