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912537 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL05 (2022) Allergens V: Peanut, Almond and Milk in Pastry with "Spiking Level Sample“ ptAL05 (2022) Allergens V: Peanut, Almond and Milk in Pastry with "Spiking Level Sample“ 2021-12-22
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate spread or cereal muesli, are provided for qualitative)

912465 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL03 (2022) Allergens III: β-Lactoglobulin, Casein and Gluten in Infant Food with "Spiking Level Sample“ ptAL03 (2022) Allergens III: β-Lactoglobulin, Casein and Gluten in Infant Food with "Spiking Level Sample“ 2021-12-22
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate spread or cereal muesli, are provided for qualitative)

912477 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL04 (2022) Allergens IV: Celery, Mustard and Sesame in Spice Crackers with "Spiking Level Sample“ ptAL04 (2022) Allergens IV: Celery, Mustard and Sesame in Spice Crackers with "Spiking Level Sample“ 2021-12-22
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate spread or cereal muesli, are provided for qualitative)

912612 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptALM1 (2022) ALM-Verification Hazelnut: 5 Samples containing roasted Hazelnuts in Chocolate-Matrix (levels: 0,50 / 2,5 / 5,0 / 12,5 / 25 mg/kg), allergenic material: mixture of at least 4 hazelnut varieties ptALM1 (2022) ALM-Verification Hazelnut: 5 Samples containing roasted Hazelnuts in Chocolate-Matrix (levels: 0,50 / 2,5 / 5,0 / 12,5 / 25 mg/kg), allergenic material: mixture of at least 4 hazelnut varieties 2021-12-22
Remarks (provided for qualitative determination as well as a „Blank Sample“ (Matrix). The allergen levels of) (judgment value of the German Commission ALTS/ALS. Valuation of PT-results is qualitative in Scores of 1-5)

913050 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL08 (2022) Allergens VIII: Almond, Coconut and Cashew in Instant Soup Powder with "Spiking Level Sample“ ptAL08 (2022) Allergens VIII: Almond, Coconut and Cashew in Instant Soup Powder with "Spiking Level Sample“ 2021-12-22
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate spread or cereal muesli, are provided for qualitative)

913038 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL07 (2022) Allergens VII: Crustaceae, Peanut and Soya in Spice Crackers with "Spiking Level Sample“ ptAL07 (2022) Allergens VII: Crustaceae, Peanut and Soya in Spice Crackers with "Spiking Level Sample“ 2021-12-22
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate spread or cereal muesli, are provided for qualitative)

913125 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptALM2 (2022) ALM-Verification Celery: 5 Samples containing Celery Seed in Spice Mixture (powder) (levels: 1,0 / 5 / 10 / 25 / 50mg/kg), allergenic material: mixture of at least 4 sources of celery ptALM2 (2022) ALM-Verification Celery: 5 Samples containing Celery Seed in Spice Mixture (powder) (levels: 1,0 / 5 / 10 / 25 / 50mg/kg), allergenic material: mixture of at least 4 sources of celery 2021-12-22
Remarks (provided for qualitative determination as well as a „Blank Sample“ (Matrix). The allergen levels of) (judgment value of the German Commission ALTS/ALS. Valuation of PT-results is qualitative in Scores of 1-5)

1305536 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL01 (2025) Allergens I: Coconut, Egg, Fish and Sesame in Instant Soup Powder [Samples A + B] and "Spiking Level Sample“ [SP] ptAL01 (2025) Allergens I: Coconut, Egg, Fish and Sesame in Instant Soup Powder [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-09
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315260 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL03 (2025) Allergens III: Gluten (Wheat) and Milk (β-Lactoglobulin, Casein) in Infant Food (Cereal Pap with Fruit Powder) [Samples A + B] and "Spiking Level Sample“ [SP] ptAL03 (2025) Allergens III: Gluten (Wheat) and Milk (β-Lactoglobulin, Casein) in Infant Food (Cereal Pap with Fruit Powder) [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315242 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL02 (2025) Allergens II: Gluten (Wheat), Pistachio and Soya in Boiled Sausage [Samples A + B] and "Spiking Level Sample“ [SP] ptAL02 (2025) Allergens II: Gluten (Wheat), Pistachio and Soya in Boiled Sausage [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315314 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL09 (2025) Allergens IX: Celery, Crustaceae, Molluscs and Peanut in Barbecue Spice Mixture (with Onion, Garlic and Paprika powder) [Samples A + B] and "Spiking Level Sample“ [SP] ptAL09 (2025) Allergens IX: Celery, Crustaceae, Molluscs and Peanut in Barbecue Spice Mixture (with Onion, Garlic and Paprika powder) [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315351 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL13 (2025) Allergens in Pet Food: Gluten (Wheat) and Soya in „gluten-free“ Veggy Food for Dogs [Samples A + B] and "Spiking Level Sample“ [SP] ptAL13 (2025) Allergens in Pet Food: Gluten (Wheat) and Soya in „gluten-free“ Veggy Food for Dogs [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315326 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL10 (2025) Allergens X: Gluten (Wheat) from Durum Wheat in high-protein Lentil Pasta [Samples A + B] and "Spiking Level Sample“ [SP] ptAL10 (2025) Allergens X: Gluten (Wheat) from Durum Wheat in high-protein Lentil Pasta [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315342 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL12 (2025) Allergens XII: Lupin, Macadamia and Walnut in Cereal Muesli [Samples A + B] and "Spiking Level Sample“ [SP] ptAL12 (2025) Allergens XII: Lupin, Macadamia and Walnut in Cereal Muesli [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315303 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL08 (2025) Allergens VIII: Almond, Buckwheat, Brazil Nuts and Cashew in Veggie Burger Powder [Samples A + B] and "Spiking Level Sample“ [SP] ptAL08 (2025) Allergens VIII: Almond, Buckwheat, Brazil Nuts and Cashew in Veggie Burger Powder [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315276 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL05 (2025) Allergens V: Cashew, Milk and Peanut in Cocoa Biscuit (baked) [Samples A + B] and "Spiking Level Sample“ [SP] ptAL05 (2025) Allergens V: Cashew, Milk and Peanut in Cocoa Biscuit (baked) [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315294 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL07 (2025) Allergens VII: Almond, Egg, Hazelnut in Ice Cream (Vanilla) [Samples A + B] and "Spiking Level Sample“ [SP] ptAL07 (2025) Allergens VII: Almond, Egg, Hazelnut in Ice Cream (Vanilla) [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315267 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL04 (2025) Allergens IV: Celery, Mustard and Sesame in Spice Salt [Samples A + B] and "Spiking Level Sample“ [SP] ptAL04 (2025) Allergens IV: Celery, Mustard and Sesame in Spice Salt [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

1315285 Germany DLA - Proficiency Tests GmbH DLA - Proficiency Tests GmbH ptAL06 (2025) Allergens VI: Gluten (Wheat), Hazelnut and Pecan in Chocolate [Samples A + B] and "Spiking Level Sample“ [SP] ptAL06 (2025) Allergens VI: Gluten (Wheat), Hazelnut and Pecan in Chocolate [Samples A + B] and "Spiking Level Sample“ [SP] 2025-01-13
Remarks (Allergen-PTs (qualitative / quantitative) - Accredited Programs - Two Samples (25g each) with) (Allergens in a Food Matrix, as pastry, chocolate dessert/ice cream or boiled sausage are provided for)

196180 Italy LABSERVICE ANALYTICA Srl - div. INTERCIND LABSERVICE ANALYTICA Srl - div. INTERCIND InterCinD POPs - Dioxin (PCDD/F, PCB-DL, PCB-NDL, PCB-ICES6) & Persistent Organic Pollutants (POPs) InterCinD POPs - Dioxin (PCDD/F, PCB-DL, PCB-NDL, PCB-ICES6) & Persistent Organic Pollutants (POPs) 2025-01-27
Remarks (the PT. InterCinD provides participants different kind of real and “natural” materials like)

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