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Food Chemistry Scheme - (QFCS)

EPTIS factsheet 127182 | Last revision 2018-09-26 | URL: https://www.eptis.bam.de/pts127182 https://www.eptis.bam.de/pts127182

PT provider
PT provider LGC Standards Proficiency Testing LGC Standards Proficiency Testing
Based in United Kingdom
Language(s)
Remarks Comprehensive range of chemical analysis for food matrices
Keywords
Product groups Hazardous substances
Minerals
Food and drink
Testing fields Analytical chemistry
Technical details
Test item Tested property Testing method
Cereal based food Nutritional information -
Energy -
Fat -
Carbohydrate (Total and available) -
Total Sugars -
Total Dietary Fibre -
Protein -
Salt -
Sodium -
Ash -
Moisture -
Phosphate -
Vitamins and Minerals -
Vitamin A -
Vitamin B1 (Thiamine) -
Vitamin B2 (Riboflavin) -
Vitamin B3 (Niacin) -
Vitamin B5 (Pantothenic Acid) -
Vitamin B6 -
Vitamin B9 (Folic acid) -
Vitamin B12 -
Vitamin C (Ascorbic Acid) -
Vitamin D -
Iron (Fe) -
Magnesium (Mg) - NEW -
Potassium (K)- NEW -
Zinc (Zn)- NEW -
Mustard - NEW Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Salt -
pH -
Total Acidity -
Pre-prepared food (e.g. potato/rice/pasta based) Nutritional information -
Energy -
Fat -
Saturates -
Mono-unsaturates -
Poly-unsaturates -
Total Trans Fatty Acids -
Carbohydrate -
Total Sugars -
Total Dietary Fibre -
Protein -
Salt -
Sodium -
Ash -
Moisture -
Phosphate -
Cholesterol content -
Cured meat product Water Activity -
Hard Cheese Water Activity -
Biscuits Water Activity -
Flour Nutritional information -
Fat -
Protein -
Ash -
Moisture -
Calcium -
Iron -
Allergens -
Gluten (Allergen) -
Bread Nutritional information -
Fat -
Total Dietary Fibre -
Protein -
Acidity -
Ash -
Moisture -
Sodium (Na) -
Chloride (Cl-) -
Calcium (Ca) -
Iron (Fe) -
Vitamin B1 (Thiamine) -
Vitamin B2 (Riboflavin) -
Vitamin B3 (Niacin) -
Tomato paste/puree Nutritional information -
Total acidity - NEW -
pH -
Brix value -
Total Solids -
Salt -
Cake Nutritional information -
Fat -
Total Sugars -
Total Dietary Fibre -
Protein -
Acidity -
Ash -
Moisture -
Sodium (Na) -
Chloride (Cl-) -
Calcium (Ca) -
Iron (Fe) -
Cheese authenticity and quality- NEW Authenticity and Quality -
Total Fat -
Saturates -
Mono-unsaturates -
Poly-unsaturates -
Total Trans Fatty Acids -
Total omega 3 -
Total omega 6 -
Total omega 3:Total omega 6 ratio -
4:0 Butyric acid -
12:0 Lauric acid -
Fruits Pesticides- plant material containing a variety of quantifiable pesticides -
Green tea Pesticides- plant material containing a variety of quantifiable pesticides -
Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Mercury (Hg) -
Lead (Pb) -
Selenium (Se) -
Nuts Total Aflatoxins -
Aflatoxins B1, B2, G1, G2 -
Spices Total Aflatoxins -
Aflatoxins B1, B2, G1, G2 -
Coffee, ground, roasted (100% Arabica)- Quality parameters -
Water -
Ash -
pH -
Total Acidity -
Total chlorogenic acids -
Caffeine -
Potassium (K) -
Phosphorus (P) -
Magnesium (Mg) -
Calcium (Ca) -
Copper (Cu) -
Honey (blossom/nectar and/or honeydew honey) Essential composition and quality factors -
Moisture -
Electrical Conductivity -
Ash -
pH -
Free Acidity -
Hydroxymethylfurfural (HMF) -
Diastase enzymatic activity (Diastase number) -
Fructose -
Glucose -
Sucrose -
Water insoluble solids -
Infant vegetable food - NEW Nitrate (NO3-) -
Snacks (e.g. potato crisps) Acrylamide -
Cake Mix - NEW Allergens -
Egg White Protein -
Cereal grain Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
Edible Oil/fat material Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
PAHs -NEW -
EU Sum of 4 (Benzo[a]pyrene, Benz[a]anthracene, Benzo[b]fluoranthene, chrysene) -
Quality -
Water -
Free fatty acids -
Saponification value -
Unsaponifiable matter -
Anisidine value -
Colour -
Iodine value -
Peroxide value -
Fatty acid Composition -
Fish oil supplement -NEW Essential composition and quality factors -
cis Alpha-linolenic acid (ALA) -
cis Eicosapentaenoic acid (EPA) -
cis Docosapentaenoic (DPA) -
cis Docosahexaenoic (DHA) -
Monounsaturated fatty acids -
Polyunsaturated fatty acids -
Saturated Fatty Acids -
Total EPA+DHA Omega-3 fatty acids -
Total Omega-3 fatty acids -
Total Omega-6 fatty acids -
Total Omega-9 fatty acids -
Omega-3 : Omega-6 ratio -
Total Trans Fatty Acids -
Vitamin A (Retinol) -
Vitamin D -
Frying oil (e.g. palm oil , used) Oil and Fat Quality -
Total polar compounds -
Free fatty acids (Acidity) - NEW -
Accelerated oxidation test (Rancimat) at 120 °C - NEW -
Palm oil e.g. red palm oil Pesticides and other contaminants -
Sudan IV -
Grain flour e.g. barley flour - NEW Pesticides and other contaminants -
Glyphosate -
AMPA -
Ketchup - NEW Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Salt -
Total dietary fibre -
Soluble solids -
pH -
Total Acidity -
Citric Acid -
Formol number -
Mayonnaise - NEW Nutritional information -
Energy -
Fat -
Saturates -
Total Trans Fatty Acids -
Carbohydrate -
Total sugars -
Protein -
Salt -
Sodium -
pH -
Cholesterol -
Canned fruit - NEW Nutritional information -
Drained weight -
pH -
Energy -
Carbohydrate -
Total sugars -
Glucose -
Fructose -
Total dietary fibre -
Dried pasta - NEW Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Ash -
Moisture -
Total dietary fibre -
Jam - NEW Nutritional information -
Energy -
Fat -
Carbohydrate -
Total sugars -
Fructose -
Glucose -
Protein -
Soluble solids -
pH -
Moisture -
Ash -
Total Acidity -
Spices e.g. ground pepper - NEW Chemical Analysis -
Moisture -
Total ash -
Crude fibre, insoluble index -
Volatile oil -
Piperine content -
Acid insoluble ash -
Table salt - NEW Chemical Analysis -
Purity -
Moisture -
Sulfate -
Iodine -
Calcium -
Magnesium -
Total Arsenic -
Lead -
Cadmium -
Mercury -
Copper -
Food products e.g. biscuits - NEW Nutritional information -
Lactose (low levels) -
Infant formula powder - NEW Allergens -
β-lactoglobulin -
Rice flour (allergens) - NEW Allergens -
Almond -
Soy -
Foreign bodies in food products - NEW Foreign bodies -
Presence/Absence -
Identification of foreign body -
Shiitake mushrooms (lyophilised powder) Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Rice (e.g brown rice) Elements -
Total Arsenic (As) -
Inorganic Arsenic (sum of As[III]+As[V]) -
Cadmium (Cd) -
Lead (Pb) -
Mixed Fat Spread Oil and Fat Quality -
Total Fat- NEW -
Saturates -
Mono-unsaturates -
Poly-unsaturates -
Total Trans Fatty Acids -
Omega-3 fatty acids -
Omega-6 fatty acids -
Salt -
Water -
pH -
Vitamin A (Retinol) -
Vitamin D -
Extra Virgin Olive Oil Oil and Fat Quality -
Peroxide value -
Free fatty acids (Acidity) -
K 232 -
K 270 -
Wax content -
3,5 Stigmastadienes -
Ethyl esters -
Total sterols content -
Δ-7-stigmastenol -
Insoluble impurities -
Moisture and volatile matter at 103 °C -
Total Polyphenols -
Fatty acid composition -
Olive Oil (composed of refined and virgin olive oils) Oil and Fat Quality -
Free fatty acids (Acidity) -
ΔK -
K 270 -
Wax content -
β-sitosterol (apparent) -
Campesterol -
Erythrodiol and uvaol -
ΔECN 42 -
Accelerated oxidation test (Rancimat) at 120 °C -
Fatty acid composition -
2-glyceryl monopalmitate- NEW 2018 -
Liquid test material (Food additives) Preservatives -
Sorbic acid -
Benzoic acid (E210-E213) -
Sulfur Dioxide (SO2) -
Sweeteners -
Acesulfame K (E950) -
Aspartame (E951) -
Saccharin (E954) -
Sucralose -
Colours -
Ponceau 4R -
Carmoisine -
Sunset yellow -
Indigo carmine -
Allura red -
Tartrazine -
Quinoline yellow -
Brilliant blue -
Vegetables Pesticides- plant material containing a variety of quantifiable pesticides -
Nitrate (NO3-) -
Perchlorate -
Dried fruits Preservatives -
Sulfur Dioxide (SO2) -
Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
Mycotoxin Contamination - NEW -
Aflatoxins B1, B2, G1, G2 -
Total aflatoxins -
Ochratoxin A -
Water activity - NEW -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants
Accredited or otherwise reviewed by a 3rd party

Accredited by UKAS on the basis of ISO/IEC 17043 - Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes. for part of the parameters

Operation is commissioned / requested by
Fees and frequency
Participation fee Depending on samples taken
Regularly operated Yes (6 rounds per annum)
Year of first operation 2000
Contact details of the PT provider
Provider Contact person
LGC Standards Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green,
BL9 0AP Bury Lancashire
United Kingdom

Phone: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: http://www.lgcstandards.com http://www.lgcstandards.com
Mr Savvas Xystouris
Phone: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Email: savvas.xystouris@lgcgroup.com savvas.xystouris@lgcgroup.com
If you find any mistakes please contact the responsible EPTIS coordinator in United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21