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France

LABEXIA

ZAC de Kerdroniou 26 bis, rue Marcel Paul - CS 82022, 29018, QUIMPER, France

COFRAC|1-1410ISO/IEC 17025Register refreshed 2026-09-25
Certificates
1
Scope items
18
Standards
35
Locations
2
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Register record

COFRACRefreshed
1-1410Active

Accredited standards

35

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 660Animal and vegetable fats and oils - Determination of acid value and acidity
As written on the certificate · Line 12 (COFRAC 1-1410)

NF EN ISO 660; NF EN ISO 3961; NF EN ISO 27107; NF EN ISO 660 – Septembre 2009

ISO 3961Animal and vegetable fats and oils - Determination of iodine value
As written on the certificate · Line 12 (COFRAC 1-1410)

NF EN ISO 660; NF EN ISO 3961; NF EN ISO 27107; NF EN ISO 660 – Septembre 2009

ISO 4832Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique
As written on the certificate · Line 3 (COFRAC 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

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 2 (COFRAC 1-1410)

NF EN ISO 4833-1; NF EN ISO 4833-2; XP V08-034; NF V08-054; NF EN ISO 21528-1; NF EN ISO 21528-2

ISO 4833-2Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 °C by the surface plating technique
As written on the certificate · Line 2 (COFRAC 1-1410)

NF EN ISO 4833-1; NF EN ISO 4833-2; XP V08-034; NF V08-054; NF EN ISO 21528-1; NF EN ISO 21528-2

ISO 5534Cheese and processed cheese - Determination of the total solids content (Reference method)
As written on the certificate · Line 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

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 5 (COFRAC 1-1410)

NF V08-036; ISO 6611 / FIL 94; BKR 23/11-12/18; NF EN ISO 6579-1; BRD 07/11-12/05; BKR 23/07-10/11; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00; AES 10/05-09/06; BKR 23/02-11/02; BKR 23/05-12/07; NF EN ISO 10272-1

ISO 6611Milk and milk products - Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25 degrees C
As written on the certificate · Line 5 (COFRAC 1-1410)

NF V08-036; ISO 6611 / FIL 94; BKR 23/11-12/18; NF EN ISO 6579-1; BRD 07/11-12/05; BKR 23/07-10/11; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00; AES 10/05-09/06; BKR 23/02-11/02; BKR 23/05-12/07; NF EN ISO 10272-1

ISO 6731Milk, cream and evaporated milk - Determination of total solids content (Reference method)
As written on the certificate · Line 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

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 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

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 3 (COFRAC 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

ISO 7238Butter - Determination of pH of the serum - Potentiometric method
As written on the certificate · Line 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

ISO 7251Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique
As written on the certificate · Line 3 (COFRAC 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

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 4 (COFRAC 1-1410)

NF EN ISO 15213-2; NF EN ISO 7932; BKR 23/06-02/10; AES 10/10-07/10; NF ISO 15214; NF EN ISO 22964; BIO 12/37-11/14; BKR 23/12-12/20; NF EN ISO 13720; BKR 23/09-05/15 A; BKR 23/09-05/15 B; NF V08-059

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 5 (COFRAC 1-1410)

NF V08-036; ISO 6611 / FIL 94; BKR 23/11-12/18; NF EN ISO 6579-1; BRD 07/11-12/05; BKR 23/07-10/11; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00; AES 10/05-09/06; BKR 23/02-11/02; BKR 23/05-12/07; NF EN ISO 10272-1

ISO 10272-2Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 2: Colony-count technique
As written on the certificate · Line 6 (COFRAC 1-1410)

NF EN ISO 10272-2; BIO 12/30-05/10; 2009LR28

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 5 (COFRAC 1-1410)

NF V08-036; ISO 6611 / FIL 94; BKR 23/11-12/18; NF EN ISO 6579-1; BRD 07/11-12/05; BKR 23/07-10/11; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00; AES 10/05-09/06; BKR 23/02-11/02; BKR 23/05-12/07; NF EN ISO 10272-1

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 5 (COFRAC 1-1410)

NF V08-036; ISO 6611 / FIL 94; BKR 23/11-12/18; NF EN ISO 6579-1; BRD 07/11-12/05; BKR 23/07-10/11; NF EN ISO 11290-1; NF EN ISO 11290-2; AES 10/03-09/00; AES 10/05-09/06; BKR 23/02-11/02; BKR 23/05-12/07; NF EN ISO 10272-1

ISO 13720Meat and meat products - Enumeration of presumptive Pseudomonas spp.
As written on the certificate · Line 4 (COFRAC 1-1410)

NF EN ISO 15213-2; NF EN ISO 7932; BKR 23/06-02/10; AES 10/10-07/10; NF ISO 15214; NF EN ISO 22964; BIO 12/37-11/14; BKR 23/12-12/20; NF EN ISO 13720; BKR 23/09-05/15 A; BKR 23/09-05/15 B; NF V08-059

ISO 14891Milk and milk products - Determination of nitrogen content - Routine method using combustion according to the Dumas principle
As written on the certificate · Line 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

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 3 (COFRAC 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

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
As written on the certificate · Line 4 (COFRAC 1-1410)

NF EN ISO 15213-2; NF EN ISO 7932; BKR 23/06-02/10; AES 10/10-07/10; NF ISO 15214; NF EN ISO 22964; BIO 12/37-11/14; BKR 23/12-12/20; NF EN ISO 13720; BKR 23/09-05/15 A; BKR 23/09-05/15 B; NF V08-059

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 4 (COFRAC 1-1410)

NF EN ISO 15213-2; NF EN ISO 7932; BKR 23/06-02/10; AES 10/10-07/10; NF ISO 15214; NF EN ISO 22964; BIO 12/37-11/14; BKR 23/12-12/20; NF EN ISO 13720; BKR 23/09-05/15 A; BKR 23/09-05/15 B; NF V08-059

ISO 16634-1Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
As written on the certificate · Line 14 (COFRAC 1-1410)

NF EN ISO 16634-1

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 3 (COFRAC 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

ISO 16654Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia coli O157
As written on the certificate · Line 3 (COFRAC 1-1410)

3M 01/06-09/97; NF ISO 4832; NF V08-050; NF V08-060; NF ISO 16649-2; NF EN ISO 16654; NF ISO 7251; NF EN ISO 6888-2; NF EN ISO 6888-3; BKR 23/10-12/15; NF V08-061; NF EN ISO 15213-1

ISO 18787Foodstuffs - Determination of water activity
As written on the certificate · Line 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

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 2 (COFRAC 1-1410)

NF EN ISO 4833-1; NF EN ISO 4833-2; XP V08-034; NF V08-054; NF EN ISO 21528-1; NF EN ISO 21528-2

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 1-1410)

NF EN ISO 4833-1; NF EN ISO 4833-2; XP V08-034; NF V08-054; NF EN ISO 21528-1; NF EN ISO 21528-2

ISO 22964Microbiology of the food chain - Horizontal method for the detection of Cronobacter spp.
As written on the certificate · Line 4 (COFRAC 1-1410)

NF EN ISO 15213-2; NF EN ISO 7932; BKR 23/06-02/10; AES 10/10-07/10; NF ISO 15214; NF EN ISO 22964; BIO 12/37-11/14; BKR 23/12-12/20; NF EN ISO 13720; BKR 23/09-05/15 A; BKR 23/09-05/15 B; NF V08-059

ISO 27107Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination
As written on the certificate · Line 12 (COFRAC 1-1410)

NF EN ISO 660; NF EN ISO 3961; NF EN ISO 27107; NF EN ISO 660 – Septembre 2009

ISO 3727 series

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 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

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 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

ISO 3727-3Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
As written on the certificate · Line 10 (COFRAC 1-1410)

AOAC 985.29; NF ISO 18787; NF EN ISO 3727-1; NF EN ISO 3727-2; NF EN ISO 3727-3; NF EN ISO 5534; NF V 04-287; NF EN ISO 14891; NF ISO 6731; NF V 04-348; AFNOR ITSV p.845; AOAC 999.14; AOAC 997.05; NF ISO 7238; AFNOR ITSV p.651

Other standards

EN 15111Name not checked yet
As written on the certificate · Line 16 (COFRAC 1-1410)

Mi114; NF EN 15111

Scope as published by COFRAC

18 lines
COFRAC

ISO/IEC 17025

Active

1-1410

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

View scope

Location

ZAC de Kerdroniou 26 bis, rue Marcel Paul - CS 82022, QUIMPER, 29018, FR

47.99603, -4.10248

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Other Locations

1 other site in this organization

QUIMPER, FR
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