LABORATORY TESTING OF SPICES
Objective of Laboratory Testing
Laboratory testing of food seasonings ( including salt, pepper, cumin, etc.) is conducted to ensure compliance with the requirements established by EAEU.
The testing results are essential for product certification, submission within import and export procedures, and for ensuring the lawful circulation of products on the domestic market.
Key Test Parameters
Control of the safety and quality of spices is carried out in accordance with the applicable EAEU technical regulations, including:
CHEMICAL PARAMETERS
• Energy Value• Determination of Lead (Pb) Content• Determination of Cadmium (Cd) Content• Determination of Mercury (Hg) Content• Determination of Arsenic (As) ContentAnd Other Relevant Parameters
MICROBIOLOGICAL PARAMETERS
• Total Count of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (MAFAM)• Determination of Coliform Bacteria• Determination of Salmonella spp.• Determination of Molds• Determination of Yeasts and Molds• Determination of Sulfite-Reducing Clostridia• And Other microbiological Parameters
Provision of Test Results
Based on the test results, the laboratory issues an official test report.
Declaration Process
The test report issued by “FDA Laboratory” LLC is an official document that enables the organization of the product declaration process.
“FDA Laboratory” LLC cooperates with the Product Certification Body of “Certification and Quality” LLC, which, within the scope of its accreditation, issues EAC or AST (Technical Regulation of Armenia) Declarations of Conformity.
For further details regarding the certification process, please call +374 96 35 00 01.