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France

AGROLAB'S SITE CLERMONT-FERRAND

8 rue des Frères Lumière, 63100, CLERMONT-FERRAND, France

COFRAC|1-6761ISO/IEC 17025Register refreshed 2026-09-25
Certificates
1
Scope items
6
Standards
19
Locations
1

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Register record

COFRACRefreshed
1-6761Active

Accredited standards

19

Our 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 3727-1Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

ISO 3727-2Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

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 2 (COFRAC 1-6761)

NF EN ISO 4833-1; NF V08-054; NF EN ISO 21528-2; NF V08-050; NF V08-060; NF ISO 16649-2

As written on the certificate · Line 6 (COFRAC 1-6761)

NF EN ISO 4833-1; CNIEL GTBC; CNIEL BUTY; CNIEL INHD; CNIEL PROC CE selon la norme ISO 13366-2; CNIEL ATBC

ISO 5534Cheese and processed cheese - Determination of the total solids content (Reference method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

ISO 5764Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

As written on the certificate · Line 5 (COFRAC 1-6761)

NF ISO 19662; NF ISO 9622; NF V04-216; NF EN ISO 5764; bulletin FIL n°265/1991

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 3 (COFRAC 1-6761)

NF EN ISO 6888-2; NF V08-061; NF EN ISO 19020; NF V08-059; NF EN ISO 6579-1; BIO 12/01-04/94; BIO 12/16-09/05; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00

ISO 6731Milk, cream and evaporated milk - Determination of total solids content (Reference method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

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
As written on the certificate · Line 3 (COFRAC 1-6761)

NF EN ISO 6888-2; NF V08-061; NF EN ISO 19020; NF V08-059; NF EN ISO 6579-1; BIO 12/01-04/94; BIO 12/16-09/05; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00

ISO 8968-3Milk - Determination of nitrogen content - Part 3: Block-digestion method (Semi-micro rapid routine method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

ISO 9622Milk and liquid milk products - Guidelines for the application of mid-infrared spectrometry
As written on the certificate · Line 5 (COFRAC 1-6761)

NF ISO 19662; NF ISO 9622; NF V04-216; NF EN ISO 5764; bulletin FIL n°265/1991

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 3 (COFRAC 1-6761)

NF EN ISO 6888-2; NF V08-061; NF EN ISO 19020; NF V08-059; NF EN ISO 6579-1; BIO 12/01-04/94; BIO 12/16-09/05; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00

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 3 (COFRAC 1-6761)

NF EN ISO 6888-2; NF V08-061; NF EN ISO 19020; NF V08-059; NF EN ISO 6579-1; BIO 12/01-04/94; BIO 12/16-09/05; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00

ISO 13366-2Milk - Enumeration of somatic cells - Part 2: Guidance on the operation of fluoro-opto-electronic counters
As written on the certificate · Line 6 (COFRAC 1-6761)

NF EN ISO 4833-1; CNIEL GTBC; CNIEL BUTY; CNIEL INHD; CNIEL PROC CE selon la norme ISO 13366-2; CNIEL ATBC

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 2 (COFRAC 1-6761)

NF EN ISO 4833-1; NF V08-054; NF EN ISO 21528-2; NF V08-050; NF V08-060; NF ISO 16649-2

ISO 19020Microbiology of the food chain - Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins in foodstuffs
As written on the certificate · Line 3 (COFRAC 1-6761)

NF EN ISO 6888-2; NF V08-061; NF EN ISO 19020; NF V08-059; NF EN ISO 6579-1; BIO 12/01-04/94; BIO 12/16-09/05; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00

ISO 19660Cream - Determination of fat content - Acido-butyrometric method
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

ISO 19662Milk - Determination of fat content - Acido-butyrometric (Gerber method)
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

As written on the certificate · Line 5 (COFRAC 1-6761)

NF ISO 19662; NF ISO 9622; NF V04-216; NF EN ISO 5764; bulletin FIL n°265/1991

ISO 21528-2Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique
As written on the certificate · Line 2 (COFRAC 1-6761)

NF EN ISO 4833-1; NF V08-054; NF EN ISO 21528-2; NF V08-050; NF V08-060; NF ISO 16649-2

ISO 23318Milk, dried milk products and cream - Determination of fat content - Gravimetric method
As written on the certificate · Line 4 (COFRAC 1-6761)

NF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206

Scope as published by COFRAC

6 lines
COFRAC

ISO/IEC 17025

Active

1-6761

The scope document we hold says it is valid until 2028-09-30.

View scope

Accredited scope, certificate 1-6761

LineDisciplineMethodMatrixRange
1food-AGROALIMENTAIRE / DIVERS ALIMENTS - PRODUITS LAITIERS - SANTE ANIMALE; FOOD AND FOOD PRODUCTS / FOODSTUFFS - MILK AND DAIRY PRODUCTS - ANIMAL HEALTH-
2foodNF EN ISO 4833-1; NF V08-054; NF EN ISO 21528-2; NF V08-050; NF V08-060; NF ISO 16649-2Produits destinés à la consommation humaine; aliments pour animaux; échantillons de l’environnement; échantillons d'environnement du secteur agro-alimentaire-
3foodNF EN ISO 6888-2; NF V08-061; NF EN ISO 19020; NF V08-059; NF EN ISO 6579-1; BIO 12/01-04/94; BIO 12/16-09/05; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00Produits destinés à la consommation humaine ou à l'alimentation des animaux, échantillons environnementaux prélevés dans les secteurs de la production et de la distribution des aliments; Produits destinés à la consommation humaine ou à l'alimentation animale; Produits destinés à la consommation humaine; Produits destinés à la consommation humaine ou à l'alimentation animale, échantillons d'environnement du secteur agro-alimentaire; Tous produits d'alimentation humaine et aliments pour animaux de compagnie; Tous produits d'alimentation humaine et animale, échantillons de l’environnement de production industrielle; Produits destinés à la consommation humaine ou à l'alimentation animale et échantillons de l’environnement de production et de distribution des aliments; Produits d'alimentation humaine et prélèvements d'environnement-
4chemicalNF EN ISO 3727-1; NF EN ISO 5534; NF ISO 6731; NF V04-294; NF V04-295; NF ISO 23318; NF ISO 19660; NF ISO 19662; NF V04-287; NF EN ISO 8968-3; NF V04-216; NF EN ISO 3727-2; NF EN ISO 5764; NF V04-206Beurre; Fromages et fromages fondus; Lait; Crème; Lactosérum liquide; Lactosérum concentré; Fromage-
5foodNF ISO 19662; NF ISO 9622; NF V04-216; NF EN ISO 5764; bulletin FIL n°265/1991Lait; Lait cru (vache, chèvre); Lait cru (vache)-
6foodNF EN ISO 4833-1; CNIEL GTBC; CNIEL BUTY; CNIEL INHD; CNIEL PROC CE selon la norme ISO 13366-2; CNIEL ATBCLait cru (vache, chèvre)-

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

8 rue des Frères Lumière, CLERMONT-FERRAND, 63100, FR

45.78474, 3.12691

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