S & A Scientific
320 S State Road 7, 200, 33317, Plantation, FL, United States
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Register record
- A2LARefreshed
- 7487.01Active
Accredited standards
We found no published test standard numbers in this lab’s scope. The full scope as published is below.
Scope as published by A2LA
4 lines
ISO/IEC 17025
Active7487.01
The scope document we hold says it is valid until 2029-06-30.
Accredited scope, certificate 7487.01
| Line | Discipline | Method | Matrix | Range |
|---|---|---|---|---|
| 1 | food | - | Ground Poultry: Raw & Cooked; Milk & Dry Milk; Powdered Peanut Butter | - |
| 2 | food | - | Whole/Halve Nuts; Ground Meat: Raw & Cooked; Food Chemistry – Fruits and Vegetable Puree; Nuts – Aflatoxins (B1, B2, G1, G2); Almonds; Peanuts; Pistachios; Nuts – Ochratoxin A; Pistachios | - |
| 3 | biological; chemical | - | Cannabis/Hemp – Flower, Derivative, and Infused Products | - |
| 4 | - | For the proficiency testing schemes to which this accreditation applies, please refer to the provider’s Scope of Accreditation.
Accredited Proficiency Testing Provider
A2LA has accredited
S & A SCIENTIFIC LABORATORY
Plantation, FL
This accreditation covers the specific proficiency testing schemes listed on the agreed upon Scope of Accreditation.
This provider is accredited in accordance with the recognized International Standard ISO/IEC 17043: 2023
Conformity assessment - General requirements for the competence of proficiency testing providers. This
accreditation demonstrates technical competence for a defined scope and the operation of a quality management
system.
Presented this 24th of June 2025.
_______________________
Mr. Trace McInturff, Vice President, Accreditation Services
For the Accreditation Council
Certificate Number 7487.01
Valid to June 30, 2029 | ||
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
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Accreditation data refreshed from the A2LA register on .
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