Annex (1)
Updated on: 2009-07-27
To The Accreditation Certificate No. JAS Test - 012 Dated 2008-01-24
for the Food Laboratory in the Industrial Chemistry Center
at the Royal Scientific Society/Amman

Scope of Accreditation

Chemical Testing of Food
 

Tested Parameter/ Type of Test/ Measured Quantity	Test Methods/Standards
Vegetable Oils & Fats
Determination of peroxide value	§     In-house method No.: 13OM04-019  [Issue No.: (1); Date: 2008-07-07, Revision No.: (2); Date: 2009/03/11]. Determination of peroxide value of animal & vegetable fats & oils.
Determination of iodine value	§     In-house method No.: 13OM04-002  [Issue No.: (1); Date: 2001-12-11, Revision No.: (7); Date: 2009/02/15] – Determination of iodine value of animal & vegetable fats & oils.
Determination of refractive index	§     In-house method No.: 13OM04-003  [Issue No.: (1); Date: 2001-12-03, Revision No.: (7); Date: 2009/03/12] – Determination of refractive index of animal & vegetable fats & oils.
Determination of acid value and acidity	§     In-house method No.: 13OM04-020  [Issue No.: (1); Date: 2008-07-07, Revision No.: (2); Date: 2009/02/15]. Determination of acid value & acidity of animal & vegetable fats & oils.
Determination of moisture and volatile matter	§     In-house method No.: 13OM04-005  [Issue No.: (1); Date: 2001-12-11, Revision No.: (7); Date: 2009/02/17] – Determination of moisture & volatile matter for animal & vegetable fats & oils.
Grains, Wheat & Its Products, Almonds, Peanuts and Dairy Products
Determination of protein content (Nitrogen)	§     In-house method No.: 13OM04-006  [Issue No.: (1); Date: 2001-12-11, Revision No.: (8); Date: 2009/03/11] – Determination of nitrogen using kjeldahl method.
food stuff (All liquid & solid foodstuff)
Determination of total ash content	§     In-house method No.:13OM04-009 [Issue No.:(1); Date: 2003-09-04, Revision No.: (8); Date: 2009/02/15] – Determination of total ash content in foodstuff.
Milk & milk products, meat & meat products, legumes & legume products, coffee, tea, sugar, potato chips and chocolate
Determination of moisture content, in dry and semi-dry foodstuff	§     In-house method No.:13OM04-010 [Issue No.:(1); Date:2003-09-04, Revision No.: (8); Date: 2009/02/15] – Determination of moisture content of foodstuff.

Cheese, meat, cereal, potato chips, pickles, processed tomato concentrates, tomato juice, canned foul medamas, canned chick peas with tehena (humus) & corn puffed products
Determination of sodium chloride		§     In-house method No.:13OM04-011  [Issue No.: (1); Date:2003-09-04, Revision No.:(8); Date:2009/03/12] – Determination of sodium chloride content in foodstuff.
Soft cheese, boiled white cheese, hard & spread cheese, labaneh, fresh,frozen&canned meat and meat products, sausage
Determination of fat content by van gulik method		§     In-house method No.:13OM04-012 [Issue No.:(1); Date:2003-08-26, Revision No.:(8); Date:2009/03/12] – Determination of fat content by van gulik method.
Corn flakes, dry soup, sardines, legumes, biscuits, wafers, corn puffed products (corn chips), edible starch, cocoa powder, processed cereal based foods for infants & young children, potato chips, spices & chocolate
Determination of fat content by soxhlet extraction method		§     In-house method No.:13OM04-013 [Issue No.:(1); Date:2003-08-26,  Revision No.:(9); Date: 2009/06/11] – Determination of fat content by soxhlet extraction method.
Full cream liquid milk, partially skimmed milk, skimmed milk, flavored milk , raw milk, pasteurized milk & powder milk
Determination of fat content by gerber method	§     In house method No.:13OM04-014  [Issue No.:(1); Date:2003-08-31,             Revision No.:(8); Date:2009/02/15] –  Determination of fat content by gerber butyrometers method.
Milk &milk products as cheese, soft drinks & juices, fruit products, canned vegetables & vinegar
Determination of total acidity (Titration method or potentiometric method)	§     In house method No.:13OM04-015 [Issue No.:(1); Date:2003-09-10,  Revision No.:(8); Date 2009/02/15] – Determination of total acidity –Titration method or potentiometric method of foodstuffs.

 

List of employees in the laboratory who are technically responsible for issuing the test reports in the scope of accreditation:

       1- Head of Organic Materials Division / Samed Al-Qatarneh.

   2- Lab Supervisor / Sandra Makri.