s.no discipline / group product / material of test specific test performed test method specification...

S.No Discipline / Group Product / Material ofTest

Specific TestPerformed

Test MethodSpecificationagainst which testsare performed

Range of Testing/Limits of Detection

Permanent Facility

1 BIOLOGICAL- DRUGSANDPHARMACEUTICALS

Amikacin SulphateInjection

Assay IP 2018, Vol-II, Pg.1200: 2018

90 % to 120 %


Amikacin Sulphate Assay IP 2018, Vol-II, Pg.1199: 2018

674 mcg/mg to 806mcg/mg


Bacitracin Zinc Assay IP 2018 Vol-II, Pg.1320 BP 2018 Vol I Pg.240 USP 41 Pg. 440:2018

60 units/mg to 80units/mg


Calcium Pantothenate Assay USP 39 Pg. 2095: 2016 Min 90%


Colistimethate sodiuminjection

Assay IP 2018 Vol II Pg 1694:2018

90 % to 120 %


Gentamicin Sulphate Assay IP 2018, Vol-II, Pg.2165 BP 2018 Vol I Pg.1143 USP 41 Pg. 1936:2018

590 mcg/mg to 786mcg/mg


Gentamicin SulphateEye Drops

Assay IP 2018, Vol-II, Pg.2167 BP 2018 Vol IIIPg. 666 USP 41 Pg.1938: 2018

90 % to 135 %


Gentamicin SulphateInjection

Assay IP 2018, Vol-II, Pg.2168; BP 2018 Vol IIIPg. 667; USP 41 Pg.1935: 2018

95 % to 125 %

This is annexure to 'Certificate of Accreditation' and does not require any signature.

Laboratory Name BEE PHARMO LABS PVT LTD, C-2, HATKESH UDYOG NAGAR, MIRA BHAYANDERROAD, MIRA ROAD (EAST), THANE, MAHARASHTRA, INDIA

Accreditation Standard ISO/IEC 17025:2017

Certificate Number TC-5497 Page No. : 1 / 284

Validity 24/04/2019 to 23/04/2021 Last Amended on 29/04/2019





Permanent Facility


Heparin Injection Identification A & Assay IP 2014, Vol. II Part 2Pg. 1888: 2014

90 % to 110 %


Heparin Sodium Identification (A) Assay IP 2018 Vol II Pg.2204: 2018

Not less than 180IU/mg


Heparin Sodium Identification A & Assay IP 2014, Vol. II Part 2Pg. 1886: 2014

Complies/Does notcomply= 150 IU/mg


Heparin Sodiuminjection

Identification (A) Assay IP 2018 Vol II Pg.2206: 2018

90 % to 110 %


Neomycin Sulphate Assay IP 2018, Vol-III, Pg.2706 BP 2018 Vol IIPg. 368 USP 41 Pg.2882: 2018

600 Units/mg to 680Units/mg


Neomycin SulphateEye Drops

Assay IP 2018, Vol-III, Pg.2707; BP 2018 Vol IIIPg. 961: 2018

90 % to 115 %


Neomycin SulphateEye Ointment

Assay IP 2018, Vol-III, Pg.2708 BP 2018 Vol IIIPg. 962; USP 41 Pg.2883: 2018

90 % to 135 %


Oxytocin powder Identification C IP 2018, Vol. III Pg.2830: 2018

Qualitative(Complies/Does not comply)


Oxytocin solution Identification C IP 2018, Vol. III Pg.2830: 2018











Permanent Facility


Pharmaceutical rawmaterials /preparationswith identical tests

Abnormal Toxicity IP 2018, Vol. I, Pg. 27BP 2018, Append XI VE V-A 423 USP 41 VolIII Pg 6025: 2018



Pharmaceutical rawmaterials /preparationswith identical tests

Pyrogen IP 2018, Vol. I, Pg. 36;BP 2018 Append. V-A-422; USP 41,Vol III Pg.6083 - 6085 : 2018

Qualitative(Complies /Does not comply)


Pharmaceuticalpreparation

Effectiveness of Anti-microbial preservatives

IP 2018 Vol-I, Pg. 27 to28 BP 2018 App. XVI.CUSP 41 Pg. 5959: 2018




Folic acid assay AOAC, Ed. 20th 2016chapter 45.2.03(AOACOfficial method960.46): 2018

Min 90%



Vitamin B12 Assay IP 2018, Vol-I, Pg. 111:2018

Min 90%


Raw Material,Preparation withidentical test

E.coli, S.aureus,P.aeruginosa,Salmonella, C.albicans,Clostridiumspecies,Shigella

IP 2018, Vol-I, Pg. 38to 50 BP 2018, App.XVI.B USP 41, Pg.5965, 5971: 2018

Qualitative(Present /Absent per 1.0 g)



MicrobialcontaminationTotalPlate countTotalFungal count

IP 2018, Vol-I, Pg. 38to 50 BP 2018, App.XVI.B USP 41, Pg.5965, 5971: 2018

10 to 2000










Permanent Facility



Sterility IP 2018, Vol-I, Pg. 59to 66 BP 2018, App.XVI.A USP 41 Pg.5984: 2018


26 BIOLOGICAL- FOODAND AGRICULTURALPRODUCTS

(Wine, Beer)NonAlcoholic(SoftDrinks,Fruit BasedDrink,CarbonatedBeverage, Tea &Coffee)

Total Plate Count IS 5402-2012 RA :2018

> or = 1 cfu/mL



Coliform Count IS 5401(Part 1): 2012RA: 2018

> or = 1 cfu/mL



Vibrio cholerae IS:5887(Part 5):1976RA : 2018

Qualitative(Absent/Present per 25 ml)



Vibrioparahaemolyticus

IS:5887(Part 5):1976RA : 2018

Qualitative(Absent/Present per 25 ml)










Permanent Facility



Yeast &Mould Count IS 5403-1999 RA: 2018 > or = 1 cfu/mL


Bioburden estimation ofclassified and nonclassified area by airmonitoringSettle platetechnique

yeast and mould count BEE/SOP/MP051;Revision no 00;Effective date05.10.2018: 2018

= 1 cfu/hour


Bioburden estimation ofclassified and nonclassified area by airmonitoringSettle platetechnique, air sampler

Total aerobic microbialcount (settle platetechnique)

BEE/SOP/MP051;Revision no.00;Effective date05.10.2018: 2018

> or = 1 cfu/hour


Bioburden estimation ofclassified and nonclassified area by airmonitoringSettle platetechnique, air sampler

Total aerobic microbialcount(Air sampler)

BEE/SOP/MP051;Revision no.00; Issuedate 05.10.2018: 2018

> or = 1 cfu/cubicmeter/min


Bioburden estimation ofclassified and nonclassified area by airmonitoring. air sampler

yeast and mould count BEE/SOP/MP051Revision no 00;Effective date05.10.2018: 2018

> or = 1 cfu/cubicmeter/min


Bread,Puff,Nankhat,Chocolate &Sweets/SugarProduct, bakers yeast

Coliform Count IS 5401-(Part1) RA2012: 2018

> or = 10 cfu/g










Permanent Facility



Enterobacteriaceae ISO 21528-2 2017 (E):2018

> or = 10 cfu/g



Salmonella spp IS 5887 (Part 3):1999RA: 2018

Qualitative(Present /Absent per 25 gm)



Yeast &Mould Count IS 5403-1999 RA :2018

> or = 10 cfu / g



B. cereus IS 5887 (Part 6) :2012RA : 2018

> or = 10 cfu/g



Clostridium Spp. IS 5887 (Part 4): 1999RA : 2018

Qualitative(Present /Absent in 25g)



E. coli (Isolation) IS 5887(Part 1):1976RA : 2018

Qualitative(Present/absent/gm)



Enterobacteriaceae ISO 21528 – 1 2017(E): 2018

Qualitative(> or =3MPN /gm to 1100MPN/gm)










Permanent Facility



Mesophilic aerobicsporeformer

APHA 5th editionchapter 23: 2018

> or = 1 spore/g



S. aureus(Enumeration)

IS 5887 (Part 2): 1976RA : 2018

> or = 10 cfu/g



Shigella spp. IS 5887 (Part 7):1999RA : 2018




Staphylococcus aureus(Isolation)

IS 5887 (Part 2): 1976RA : 2018

Qualitative(Present/Absent/g)




> or = 10 cfu / g


Canned fruits, cannedvegetalbles, cannedpurees, canned juice,other canned foodproducts

Aciduric flat soursporeformer


> or = 1 spore/gm/ml



Clostridium Spp. IS 5887 (Part 4): 1999RA : 2018

Qualitative(Present /Absent per 25g/ml)










Permanent Facility



Coliform Count IS 5401-(P1) 2012 RA:2018

> or = 10 cfu / g > or =1 cfu / ml



E. coli (Enumeration) IS 5887(Part 1):1976RA : 2018

= 10 cfu / g = 1 cfu / ml



E. coli (Isolation) IS 5887(Part 1):1976RA: 2018

Qualitative(Present/Absent per g/ml)



Listeriamonocytogenes

IS 14988 (Part1):2001RA : 2018

Qualitative(Absent/Present per 25 g/ml)





> or = 1 spore/gm/ml




IS 5887(Part 2):1976RA : 2018

= 10 cfu / g = 1 cfu / ml










Permanent Facility



Salmonella spp. IS 5887 (Part 3):1999RA : 2018

Qualitative(Present /Absent in 25g/ml)



Shigella spp. IS 5887 (Part 7):1999RA: 2018

Qualitative(Present /Absent in 25g/ml)




IS 5887(Part 2):1976RA : 2018

Qualitative(Present/Absent per g)



Sulphite reducingclostridia

ISO 15213:2003 Firstedition: 2018

> or = 10 cfu / g > or =1 cfu / ml



Thermophilic Flat SourOrganisms

APHA 5thEdn, 2015,Chapter 26: 2018

> or = 1 spore/10gm/ml



Total Plate Count IS 5402-2012 RA: 2018 > or = 10 cfu / g > or =1 cfu / ml










Permanent Facility




> or = 10 cfu / g > or =1 cfu / ml


CCumin,Pepper,TurmericPowder,Chillies,Coriander,Seasoning Powder,Cardamom (Elaichi),Cinnamon(Dalchini),Cloves(Laung),Nutmeg(Jaiphal) & Fenugreek(Methi),Sesame seeds

Total Viable ColonyCount

IS 5402: 2012 RA :2018

> or = 10 cfu /g


chicken, duck, turkey,frozen poultry product,raw poultry product

Aerobic SporeCount(B. cereus)

IS 5887 (Part 6): 2012RA : 2018

> or = to 10 cfu / g



Clostridium spp. IS 5887 (Part 4):1999,RA : 2018

Qualitative(Absent /Present per 25 g )



Coliform count IS: 5401 (Part 1): 2012RA: 2018




E. coli (Enumeration) IS 5887(Part 1):1976RA: 2018





Qualitative(Present/Absent per gm)










Permanent Facility



Enterobacteriaceae ISO 21528 -1: 2017(E): 2018

Qualitative(=3MPN /gmto 1100 MPN/gm)







Faecal streptococci IS 5887 (Part 2):1976RA : 2018





IS 14988 (Part 1):2001RA: 2018

Qualitative(Absent /Present / 25g)



S.aureus(Enumeration)

IS 5887 (Part 2):1976RA : 2018




Salmonella IS : 5887 (Part 3): 1999RA : 2018

Qualitative(Present/Absent per 25 g)



Shigella IS 5887 (Part 7):1999RA : 2018

Qualitative(Present/Absent per 25g)




IS 5887(Part 2):1976RA: 2018

Qualitative(Present/Absent per g )















Permanent Facility





> or = to 1 spore/10 gm



Total Viable Colonycount

IS: 5402 :2012 RA :2018




Vibrio cholerae IS: 5887(Part 5):1976RA : 2018





IS: 5887(Part 5):1976RA : 2018




Yeast &Mould count IS: 5403 – 1999 RA :2018



Cooked food(Dal, Rice,Bhaji,Chapatti,Dosa,Idli & Samosa,Chutney, Dal Fry,Biryani)

Salmonella spp. IS 5887 (Part 3):1999RA : 2018




Clostridium Spp. IS 5887 (Part 4):1999RA: 2018

Qualitative(Present /Absent per 25g)



E. coli (Enumeration) IS 5887(Part 1)1976RA : 2018

> or = 10 cfu / g










Permanent Facility








IS 14988 (Part 1):2001RA : 2018

Qualitative(Absent/Present per 25 g)




IS 5887(Part 2):1976RA : 2018

> or = 10 cfu / g








IS 5887(Part 2):1976RA : 2018




Total Plate Count IS 5402-2012 RA: 2018 = 10 cfu / g










Permanent Facility




= 10 cfu / g



Coliform Count IS 5401(Part1): 2012RA: 2018

> or = 10 cfu / g


Cumin,Pepper,TurmericPowder,Chillies,Coriander,Seasoning Powder,Cardamom (Elaichi),Cinnamon(Dalchini),Cloves(Laung),Nutmeg(Jaiphal) & Fenugreek(Methi),Sesame seeds

Clostridium spp. IS 5887 (Part 4):1999RA : 2018

Qualitative(Absent /Present/25g)



Coliform count IS : 5401 (Part 1) 2012RA: 2018

> or = 10 cfu /g










Permanent Facility








IS 14988 (Part 1):2001RA : 2018




S. aureus (Isolation) IS 5887(Part 2):1976RA: 2018











Permanent Facility




Qualitative(Present/Absent/25g)




IS 5887 (Part 6) : 2012RA : 2018

> or = 10 cfu/ g




> or = 10 cfu/ g










Permanent Facility



Enterobacteriaceae ISO 21528-1 2017(E):2018

Qualitative(> or =3MPN /gm to 1100MPN/gm)




IS 5887(Part 2):1976RA : 2018

> or = 10 cfu/ g



Salmonella IS : 5887 (Part 3) 1999RA 2013; ISO 6579:2017

Qualitative(Present/Absent/25g)










Permanent Facility



Yeast &Mould count IS: 5403 – 1999 RA :2018

> or = 10 cfu /g


Diet Bhel, Moong Dal,Masala Sheng PotatoChips & Chakli,MixChiwda, Moth Dal

Coliform Count IS 5401-(Part 1) 2012RA: 2018

> or = 10 cfu/g



E. coli (Isolation) IS 5887(Part I):1976RA : 2018





> or = 10 cfu/g



Shigella spp. IS 5887 (Part 7):1999RA: 2018





IS 5887(Part 2):1976RA: 2018











Permanent Facility




> or = 10 cfu/g


Diet Bhel, Moong Dal,Masala ShengPotatoChips &Chakli,MixChiwda, Moth Dal


> or = 10 cfu/g


Environmentalmonitoring Bioburdenestimation of classifiedand non classifiedareaBy swabmethodEquipmentswab, hand swab,garment swab, surfaceswab

Coliform Count BEE/SOP/MP038;Revision no. 00; Issuedate 01.09.2018: 2018

> or = 10 cfu / swab >or = 10 cfu/squarecentimeter



E. coli (Isolation) BEE/SOP/MP038;Revision no. 00;Effective date01.09.2018: 2018

Qualitative(Present/Absent per swab/cm2)










Permanent Facility



Salmonella spp. BEE/SOP/MP038;Revision no 00;Effective date01.09.2018: 2018

Qualitative(Present /Absent in swab/cm2)



Total Plate Count BEE/SOP/MP038;Revision no. 00;Effective date01.09.2018: 2018




Yeast &Mould Count BEE/SOP/MP038;Revision no 00; Effectivedate 01.09.2018: 2018











Permanent Facility


Fish, prawns, lobsters,crab, molluscs,shellfish, Crustaceans,pickled fish, driedfishery and sea foodproduct, cooked fishand sea food, frozenfish and sea food

Clostridium spp. IS 5887 (Part 4):1999,RA: 2018























Permanent Facility











Faecal streptococci IS 5887 (Part 2):1976RA: 2018





IS 14988 (Part 1):2001RA : 2018











Permanent Facility




IS 5887 (Part 2):1976RA : 2018

= 10 cfu / g



Salmonella IS : 5887 (Part 3): 1999RA: 2018









IS 5887(Part 2):1976RA : 2018











Permanent Facility














IS: 5402 :2012 RA :2018

=10 cfu / g



Vibrio cholerae IS: 5887(Part 5):1976RA: 2018











Permanent Facility




IS: 5887(Part 5):1976RA : 2018




Yeast &Mould count IS: 5403 – 1999 RA:2018





IS 5887 (Part 6): 2012RA: 2018



frozen meat, raw meat,smoked meat, cookedmeat, meat product


IS 5887 (Part 6): 2012RA : 2018




Clostridium spp. IS 5887 (Part 4):1999,RA: 2018











Permanent Facility























Faecal streptococci IS 5887 (Part 2):1976RA : 2018





IS 14988 (Part 1):2001RA 2018: 2018





IS 5887 (Part 2):1976RA : 2018




Salmonella IS : 5887 (Part 3): 1999RA : 2018











Permanent Facility








IS 5887(Part 2):1976RA : 2018















IS: 5402 :2012 RA :2018









IS: 5887(Part 5):1976RA: 2018




Yeast &Mould count IS: 5403:1999 RA :2018











Permanent Facility


Fruit Jam,Tomato SoupPowder, Fruit Juice,Tomato Ketchup, Fruitpulp Dehydrated fruits ,Dessicated CoconutPowder


Qualitative(Absent /Present per 25 g/ml)



Coliform count IS 5401 (Part 1):: 2018 > or = 10 cfu / g> or = 1cfu / ml




Qualitative(> or =3MPN /gm/ ml to 1100MPN/gm/ml)




> or = 10 cfu / g> or = 1cfu / ml




IS 14988 (Part 1): 2001RA : 2018

Qualitative(Absent /Present /25g/ml)










Permanent Facility




IS 5887 (Part 2):1976RA: 2018

> or = 10 cfu/g. or = 1cfu /ml




IS 5887(Part 2):1976RA : 2018

Qualitative(Present/Absent per gm/ml)




APHA 5thEdn, Chapter26: 2018

> or = 1 spore/10 g/ml




IS : 5402 – 2012 RA :2018

> or = 10 cfu / g> or = 1cfu / ml





> or = 1 Spore/gm/ml










Permanent Facility



Yeast &Mould count IS 5403 :1999 RA :2018

> or = 10 cfu / g> or = 1cfu / ml





> or = 1 Spore/gm/ml




IS 5887 (Part 6): 2012RA : 2018

> or = 10 cfu/ g> or = 1cfu /ml



E. coli (Enumeration) IS 5887(Part 2 ):1976RA : 2018

> or = 10 cfu /g> or =1cfu /ml














Permanent Facility



Escherichia coli 0157 IS14397:1996 RA :2018




Salmonella IS: 5887 (Part 3): 1999RA : 2018

Qualitative(Present/Absent per 25g/ml)









> or = 10 cfu / g> or = 1cfu / ml




Qualitative(Absent /Present/25 gm/ml)










Permanent Facility




IS: 5887(Part 5) :1976RA: 2018



GroundnutOil,Sunflower Oil&Dalda

Total Plate Count IS 5402: 2012 RA :2018

> or = 10 cfu/g/ml


GroundnutOil,Sunflower Oil&Dalda

Yeast &Mould Count IS 5403:1999 RA :2018

> or = 10 cfu/g/ml


Gulab jamun,Sonpapdi,Barfi & Rasgulla


IS 14988 (Part 1): 2001RA: 2018

Qualitative(Absent/Present per 25 g)



Shigella IS 5887 (Part 7): 1999RA : 2018




Coliform count IS: 5401 (Part 1): :2018

>10 cfu/g




> or = 10 cfu/g














Permanent Facility




IS 5887 (Part 2): 1976RA : 2018

> or = 10 cfu/g



Salmonella IS : 5887 (Part 3):1999RA : 2018





IS 5887(Part 2):1976RA : 2018





IS : 5402 – 2012 RA :2018

> or = 10 cfu/g



Yeast & Mould count IS: 5403:1999 RA :2018

> or = 10 cfu/g


Milk, Lassi,Cheese,Butter,Cream,Paneer,Shrikhand,MilkPowder,Yogurt,Khoya,Ice CreamMix,Condensed Milk&Ghee, Chaas


> or = 10 cfu / g> or = 1cfu / ml




IS 5887 (Part 6): 2012RA : 2018

> or = 10 cfu/ g > or = 1cfu / ml










Permanent Facility



Anaerobic SporeCount(Clostridium spp.)

IS 5887 (Part 4):1999RA: 2018




Coliform Count IS 5401(Part 1):2012:2018

=10 cfu/ g=1 cfu/ ml



Coliform Count IS 5401 (Part 2): 2012RA: 2018

Qualitative(Absent/present/g/ml)




> or = 10 cfu/ g> or = 1cfu / ml










Permanent Facility



Enterobacteriaceae ISO 21528 – 1 2017 (E): 2018

Qualitative(3MPN /g to1100 MPN/g)



Escherichia coli IS 5887(Part 1):1976RA : 2018

Qualitative(Present /Absent/g/ml)



Faecal streptococci IS 5887(Part 2):1976RA : 2018

Qualitative(Present /Absent per g/ml)




IS 14988 (Part 1): 2001RA: 2018











Permanent Facility




IS 5887(Part 2):1976RA: 2018

> or = 10 cfu/ g> or = 1cfu / ml



Salmonella IS 5887 (Part 3): 1999RA : 2018

Qualitative(Present/Absent per25g/ml)




Qualitative(Present/Absent per 25 g/ml)



Staphylococcus aureus IS 5887(Part 2):1976RA: 2018

Qualitative(Present /Absent per g/ml)










Permanent Facility





=10 cfu/ g= 1 cfu /ml



Total Bacterial Count IS 5402:2012 RA: 2018 > or = 10 cfu/ g> or = 1cfu/ ml








IS: 5887(Part 5):1976RA : 2018











Permanent Facility




> or = 10 cfu/ g> or = 1cfu/ ml


Pistachio Nut, Cashew,Almond, Peanuts,Dates & Raisins

Clostridium Spp. IS 5887 (Part 4): 1999RA: 2018

Qualitative(Present /Absent per 25g)




IS 5887(Part 2):1976RA: 2018




Vibrio cholerae IS:5887(Part 5):1976RA : 2018

Qualitative(Present /Absent in 25 g)




IS:5887(Part 5):1976RA: 2018

Qualitative(Present /Absent in 25 g)


PistachioNut,Cashew,Almond,Peanuts,Dates & Raisins





Total Plate Count IS 5402-2012 RA: 2018 = 10 cfu/g



Yeast &Mould Count IS 5403-1999 RA: 2018 > or = 10 cfu/g










Permanent Facility



Coliform Count IS 5401-(Part 1) 2012RA: 2018

> or = 10 cfu/g



E. coli (Enumeration) IS 5887(Part I):1976RA: 2018

> or = 10 cfu/g



E. coli (Isolation) IS 5887(Part I):1976RA : 2018




Salmonella spp. IS 5887 (Part 3):1999RA: 2018



sesame seed,groudnut, rapeseed,sunflower seed

Salmonella IS 5887 Part 3:1999RA: 2018

Qualitative(Absent/present/25 g)


Sesame seeds,sunflower seeds,groundnut, rapeseed

Coliform Count IS 5401(P1): 2012 RA:2018

> or = 10cfu/g







Salmonella spp. ISO 6579:2017 IS 5887Part 3:1999: 2018

Qualitative(Present/Absent/25 gm)




IS 5887(Part 2):1976RA : 2018











Permanent Facility




= 10 cfu/g



Yeast &Mould Count IS 5403-1999 RA: 2018 > or = 10 cfu/g


Vegetable juice, Pickle,dehydrated vegetables,frozen peas, corn, andother vegetables andtheir products



> or = to 1 spore/gm/ml




IS 5887 (Part 6): 2012RA : 2018

> or = to 10 cfu / g> or= to 1 cfu / ml







Coliform count IS :5401 (Part 1): 2012RA: 2018











Permanent Facility



E. coli (Enumeration) IS 5887(Part 2 ):1976RA : 2018









Qualitative(=3MPN/gm/ ml to 1100MPN/gm/ml)







Escherichia coli 0157 IS14397:1996 RA :2018





IS 14988 (Part 1): 2001RA 2012: 2018

Qualitative(Absent /Present /25g/ml)










Permanent Facility





> or = to 1 spore/gm/ml




IS 5887 (Part 2):1976RA: 2018




Salmonella IS: 5887 (Part 3): 1999RA : 2018

Qualitative(Present/Absent per25g/ml)








IS 5887(Part 2):1976RA : 2018
















Permanent Facility




APHA 5thEdn, Chapter26: 2018

> or = to 1 spore/10gm/ml




IS : 5402 – 2012 RA :2018




Vibrio cholerae IS: 5887(Part 5):1976RA: 2018





IS: 5887(Part 5) :1976RA: 2018




Yeast &Mould count IS : 5403 – 1999 RA :2018



WheatFlour,Besan,CornFlour,BreakfastCereal,Rice Flour &AttaNoodles, Rice,Oats

Clostridium spp. IS 5887 (Part 4) 1999RA : 2018











Permanent Facility




= 10 cfu/ g



Escherichia coli IS 5887(Part 1) -1976RA : 2018

Qualitative(Absent/present/gm)




IS 5887(Part 2)1976RA : 2018

> or = 10 cfu/ g



Salmonella spp. IS 5887 (Part 3)1999RA : 2018




Shigella spp. IS 5887 (Part 7)-RA:2018




Staphylococcus aureus(Coagulase +ve)

IS 5887 (Part 2):1976RA : 2018

Qualitative(Present/absent/g)










Permanent Facility




IS: 5887(Part 5) :1976RA: 2018

Qualitative(Absent /Present per 25 g)



Coliform Count IS : 5401 (Part1): 2012RA: 2018

=10 cfu/ g



Faecal streptococci IS 5887 (Part 2) - 1976RA: 2018




Vibrio cholerae IS: 5887(Part 5) - 1976RA : 2018

Qualitative(Absent /Present per 25 g)



Ropespore count IS.:7463 – 2004 APHAChapter 23, 5th Edition,2015: 2018

> or = 1 spore/g



Total Bacterial Count IS 5402: 2012 RA :2018

> or = 10 cfu/ g










Permanent Facility



Yeast & Mold Count IS : 5403 -1999 RA :2018

=10 cfu / g

261 BIOLOGICAL- WATER Drinking Water Escherichia coli IS: 1622:1981 RA :2018

Qualitative(> or =1MPN/100 ml -161MPN/100 ml> or =2MPN/100 ml -1600MPN/100 ml)

262 BIOLOGICAL- WATER Drinking Water Coliforms MPN method IS: 1622:1981 RA :2018

Qualitative(> or =1MPN/100 ml -161MPN/100 ml> or =2MPN/100 ml -1600MPN/100 ml)

263 BIOLOGICAL- WATER Packaged DrinkingWater

Coliform IS:15185:2016, IS 5401Part 1:2012: 2018

Qualitative(Absent /Present/250 ml)


Escherichia coli IS: 15185:2016 / IS:5887 (Part 1):1976,RA: 2018



Faecal Streptococci(Intestinal Enterococci)

IS: 15186:2002 RA2014 / IS: 5887 (Part2): 1976, RA: 2018



Pseudomonasaeruginosa

IS: 13428:2005 AnnexD RA : 2014



Salmonella spp. IS 15187:2016 IS: 5887(Part 3), RA: 2018



Shigella spp. IS: 5887 (Part 7), RA :2018











Permanent Facility


Staphylococcus aureus IS: 5887 (Part 2) : 1976RA : 2018



Sulphite reducinganaerobes

IS: 13428:2005 AnnexC RA: 2014

Qualitative(Absent /Present/ 50 ml)


Total viable colonyCount at 37°C

IS: 5402:2012 RA :2018

> or = 1 cfu / mL andabove


Total viable colonyCount at 20°C-22°C

IS: 5402:2012 RA:2018

> or = 1 cfu / mL andabove


Vibrio cholerae IS: 5887(Part 5) : 1976,RA: 2018




IS: 5887(Part 5) : 1976,RA : 2018



Yeast and Mold IS: 5403:1999, RA :2018


276 BIOLOGICAL- WATER Packaged NaturalMineral Water

Coliform IS:15185:2016, IS 5401Part 1:2012: 2018



Escherichia coli IS: 15185:2016 / IS:5887 (Part 1):1976,RA: 2018



Faecal Streptococci(Intestinal Enterococci)

IS: 15186:2002 RA2014 / IS: 5887 (Part2): 1976, RA : 2018



Pseudomonasaeruginosa

IS: 13428:2005 AnnexD RA : 2014



Salmonella spp. IS 15187:2016 IS: 5887(Part 3), RA: 2018



Shigella spp. IS: 5887 (Part 7), RA:2018











Permanent Facility


Staphylococcus aureus IS: 5887 (Part 2) : 1976RA : 2018



Sulphite reducinganaerobes

IS: 13428:2005 AnnexC RA : 2014

Qualitative(Absent /Present/ 50 ml)


Vibrio cholerae IS: 5887(Part 5) : 1976,RA : 2018




IS: 5887(Part 5) : 1976,RA : 2018



Yeast and Mold IS: 5403:1999, RA :2018


287 BIOLOGICAL- WATER Water for ProcessedFood Industry

Coliform IS:1622:1981 RA :2018

Qualitative(> or =1MPN/100 ml-161MPN/100 ml)


Lipolytic Bacteria IS: 4251:1967 RA2015: 2018

> or = 1 cfu / mL


Proteolytic Bacteria IS: 4251:1967 RA2015: 2018

> or = 1 cfu / mL


Standard plate count IS: 1622:1981 RA :2018

> or = 1 cfu / mL


Thermophilic Bacteria IS: 4251:1967 RA2015: 2018

> or = 1 cfu / mL

292 BIOLOGICAL- WATER Water for SwimmingPools

Coliform (MPN method) IS: 1622:1981 RA:2014

Qualitative(> or =1MPN/100 ml-161MPN/100 ml)


Legionella spp. ISO 11731:2017: 2018 > or = 1 cfu/literDetected/Notdetected /Liter










Permanent Facility


Standard Plate Count IS: 3328:1993 RA :2018

> or = 1 cfu / mL

295 CHEMICAL- DRUGS &PHARMACEUTICALS

Calcium Carbonate Identification IP 2018 Pg. 1452, BP2018 Pg. I-381, USP41 Pg. 630: 2018

Qualitative


Activated Dimethicone Acidity IP 2018 Pg. 1846: 2018 Qualitative


Activated Dimethicone Assay Polydimethylsiloxane

IP 2018 Pg. 1846: 2018 80 % to 120 %


Activated Dimethicone Assay Silicon Dioxide IP 2018 Pg. 1846: 2018 0.1 % to 9 %


Activated Dimethicone Defoaming activity IP 2018 Pg. 1846: 2018 Qualitative


Activated Dimethicone Identiifcation IP 2018 Pg. 1845: 2018 Qualitative


Activated Dimethicone Loss on Heating USP 41 Pg. 5330: 2018 0.01 % to 22.0 %


Albendazole Assay IP 2018 Pg. 1169, USP41 Pg. 93: 2018

80 % to 120 %


Albendazole Identification IP 2018 Add Pg. 1168,USP 41 Pg.93: 2018

Qualitative


Amoxycillin Capsules Identification IP 2018 Pg. 1231, BP2018 Pg.III-144: 2018

Qualitative


Amoxycillin Capsules Assay IP 2018 Pg. 1231,BP2018 Pg. III - 145: 2018

80 % to 120 %


Amoxycillin Capsules Dissolution IP 2018 Pg. 1231: 2018 50 % to 120 %










Permanent Facility


Amoxycillin Capsules Uniformity of weight IP 2018 Pg. 1231, BP2018 Pg III-144: 2018

Less than 300 mg 10%300 mg & more 7.5%


Ampicillin Capsules Assay IP 2018 Pg. 1239: 2018 80 % to 120 %


Ampicillin Capsules Dissolution IP 2018 Pg. 1239: 2018 50 % to 120 %


Ampicillin Capsules Identification IP 2018 Pg. 1239: 2018 Qualitative


Ampicillin Capsules Uniformity of weight IP 2018 Pg. 1239: 2018 Less than 300 mg 10%300 mg & more 7.5%


Boric Acid Appearance of solution IP 2018 Pg. 1397, BP2018 Pg. I-322: 2018

Qualitative


Boric Acid Assay IP 2018 Pg. 1397 BP2018 Pg. I-322: 2018

80 % to 120 %


Boric Acid Identification IP 2018 Pg. 1397, BP2018 Pg I - 321: 2018

Qualitative


Boric Acid Solubility in ethanol IP 2018 Pg. 1397, BP2018 Pg. I-322: 2018

Qualitative


Calcium Carbonate Assay IP 2018 Pg. 1453, BP2018 Pg. I-382, USP41 Pg. 630: 2018

80 % to 120 %


Calcium Carbonate Magnesium & alkaliMetals

IP 2018 Pg 1452, BP2018 Pg. I-382, USP41 Pg. 631: 2018

0.1 % to 1 %


Calcium Carbonate Substances insoluble inacetic acid

IP 2018 Pg. 1452, BP2018 Pg. I-381: 2018

0.01 % to 0.24 %










Permanent Facility


Cefadroxil Assay IP 2018 Pg. 1506, BP2018 Pg. I-450, USP41 Pg. 748: 2018

80 % to 120 %


Cefadroxil Identification IP 2018 Pg. 1505, BP2018 Pg. I-450, USP41 Pg. 748: 2018

Qualitative


Chloramphenicol Acidity or Alkalinity BP 2018 Pg. I-520:2018

Qualitative


Chloramphenicol Assay IP 2018 Pg. 1569, BP2018 Pg. I-521, USP41 Pg. 862: 2018

80 % to 120 %


Chloramphenicol Identification IP 2018 Pg. 1569, BP2018 Pg I-520, USP 41Pg. 862: 2018

Qualitative


Ciprofloxacin HCl Assay IP 2018 Pg. 1630, USP41 Pg. 941: 2018

80.0 % to 120 %


Ciprofloxacin HCl Identification IP 2018 Pg. 1629, USP41 Pg. 941: 2018

Qualitative


Ciprofloxacin Tablets Assay IP 2018 Pg.1631,BP2018 Pg. III-351,USP41 Pg. 945: 2018

80 % to 120 %


Ciprofloxacin Tablets Dissolution IP 2018 Pg. 1631: 2018 50 % to 120 %


Ciprofloxacin Tablets Dissolution BP 2018 Pg III-351:2018

50 % to 120 %


Ciprofloxacin Tablets Dissolution USP 41 Pg. 945: 2018 50 % to 120 %










Permanent Facility


Ciprofloxacin Tablets Identification IP 2018 Pg. 1631, BP2018 Pg. III-350, USP41 Pg 945: 2018

Qualitative


Ciprofloxacin Tablets Uniformity Of DosageUnits

USP 41 Pg. 946: 2018 L1 NMT 15%


Ciprofloxacin Tablets Uniformity of weight IP 2018 Pg. 1631, BP2018 Pg. III-350: 2018

80 mg to 250 mg7.5%Less than 80 mg10%Not more than 250mg5%


Dibasic CalciumPhophate

Identification IP 2018 Pg. 1464: 2018 Qualitative


Dibasic CalciumPhosphate

Acid insolubleSubstances

IP 2018 Pg. 1464: 2018 0.01 % to 0.12 %



Assay IP 2018 Pg. 1464: 2018 80 % to 120 %



Carbonate IP 2018 Pg. 1464: 2018 Qualitative



Monocalcium andtricalcium

IP 2018 Pg. 1464: 2018 14.0 ml to 15.5 ml



Nitrate IP 2018 Pg. 1464: 2018 Qualitative



Reducing substances IP 2018 Pg. 1464: 2018 Qualitative


Doxycycline HClCapsule

Dissolution USP 41 Pg. 1430: 2018 50 % to 120 %


Doxycycline HCLCapsules

Assay IP 2018 Pg. 1905, USP41 Pg.1429: 2018

80 % to 120 %










Permanent Facility



Disintegration Test IP 2018 Pg.1905: 2018 3 min to 30 min



Identification IP 2018 Pg. 1904, USP41 Pg. 1429: 2018

Qualitative



Light AbsorptionImpurities

IP 2018 Pg. 1905: 2018 0.001 to 2.4



Uniformity Of DosageUnits

USP 41 Pg. 1430: 2018 L1 NMT 15%


Doxycycline HClCapsules

Uniformity of weight IP 2018 Pg. 1905: 2018 Less than 300 mg Notmore than 10%300 mgor more Not more than7.5%


DoxycyclineHydrochlorde

Ethanol IP 2018 Pg. 1903, BP2018 Pg. I-862: 2018

0.1 % to 8 %


DoxycyclineHydrochlorde

Light absorbingimpurities

IP 2018 Pg 1903, BP2018 Pg. I-862: 2018

0.001 to 2.4


DoxycyclineHydrochloride

Assay IP 2018 Pg. 1905, BP2018 Pg. I-862, USP41 Pg 1428: 2018

80 % to 120 %



Identification IP 2018 Pg. 1902, BP2018 Pg. I-861, USP41 Pg. 1428: 2018

Qualitative



Light absorption IP 2018 Pg 1903: 2018 0.001 to 2.4


Drug substances (API) Crystallinity USP 41 Pg. 6445: 2018 Qualitative










Permanent Facility


Drug substances (API)/ Pharmaceutical aids

Weight per ml andRelative densitySpecific gravity

IP 2018 Pg 256, BP2018 App V. G. (2.2.5)USP 41 Pg. 6639: 2018

0.6 to 2.0


Drug substances (API),parental preparation,tablets

Ethanol IP 2018 Pg. 158, BP2018 App. VIII F, USP41 Pg. 6358: 2018

0.1 % to 10 %


Drug substances (API)/Pharmaceutical aids

Acid Value IP 2018 Pg 142, BP2018 App. X.B> (2.5.1),USP 41 Pg. 6184: 2018

0.1 to 10



Arsenic IP 2018 Pg 138, BP2018 App VII (2.4.2):2018

Qualitative



Chloride IP 2018 Pg. 138, BP2018 App. VII (2.4.4),USP 41 Pg 6139: 2018

Qualitative(Comparative with Standard of250ppm)



Clarity & Colour ofSolution

IP 2018 Pg.173, BP2018 App. IVA. B.(2.2.1), USP 41 Pg.6375: 2018

Qualitative



Heavy Metals IP 2018 Pg 139, BP2018 App VII (2.4.8):2018

Qualitative



IdentificationSpectrophotometry(UV, Visible, IR)

IP 2018 Pg 178,183,BP 2018 App. II.B.(2.2.24) App. II. B(2.2.25), USP 41 Pg6101 - 6102: 2018

Qualitative










Permanent Facility



Iron IP 2018 Pg 139, BP2018 App VII (2.4.9),USP 41 Pg. 6155: 2018

Qualitative



Lead IP 2018 Pg. 139, BP2018 App VII (2.4.10),USP 41 Pg. 6155: 2018

Qualitative(Comparative with Standard of 10ppm)



Loss on ignition IP 2018 Pg. 209, USP41 Pg. 6486: 2018

0.01 % to 40 %



Melting range ortemperature

IP 2018 Pg. 209, BP2018 App V. A (2.2.14),USP 41 Pg 6497: 2018

40 to 320



Optical rotation &specific rotation

IP 2018 Pg 212, BP2018 App V.F (2.2.7)USP 41 Pg. 6519: 2018

0.05 to 360



Refractive Index IP 2018 Pg 251, BP2018 App V.E (2.2.6),USP 41 Pg. 6639: 2018

1.3 to 1.7



Solubility IP 2018 Pg 220, BP2018 Pg 11 Vol I, USP41 Pg 5791 - 5913:2018

Qualitative



Sulphate IP 2018 Pg. 140, BP2018 App. VII (2.4.13),USP 41 Pg 6139: 2018

Qualitative(Comparative with Standard of 150ppm)



Sulphated Ash /Residue on ignition

IP 2018 Pg. 140, BP2018 App IX A, USP 41Pg. 6168: 2018

0.01 % to 30 %










Permanent Facility


Drug substances (API)/Pharmaceutical aids,creams, drops, parentalpreparations, oralliquids

pH IP 2018 Pg. 215, BP2018 App. V. L. (2.2.3),USP 41 Pg 6543: 2018

2.0 to 13.0


Drug substances (API)/Pharmaceutical aids,vitamins

Loss on drying IP 2018 Pg. 208, BP2018 App. IX D(2.2.32), USP 41 Pg.6485: 2018

0.01 % to 30 %


Drug substances (API)/Pharmaceutical aids,vitamins

Water content IP 2018 Pg 156, BP2018 App IX C (2.5.12),USP 41 Pg 6687: 2018

0.05 % to 30 %


Drug substances (API)/Pharmaceutical aids/capsules, creams,drops, ointment, oralliquids, oral powder,parental preparation,tablets, vitamins

Description IP 2018 Pg 14, BP2018 Pg 8 Vol I, USP41 Pg 5791 - 5913:2018

Qualitative


Ethyl celulose Assay IP 2018 Pg. 2004: 2018 0.1 % to 0.60 %


Ethyl Celulose Identification IP 2018 Pg. 2004, Bp2018 Pg. I-977: 2018

Qualitative


Folic Acid Assay IP 2018 Pg 2121, BP2018 Pg. I-1091, USP41 Pg. 1865: 2018

80 % to 120 %


Folic Acid Identification IP 2018 Pg 2120, BP2018 Pg I-1090, USP41 Pg. 1865: 2018

Qualitative










Permanent Facility


Gentamicin Eye Drop Uniformity of Volume IP 2018 Pg. 2168: 2018 Qualitative


Gentamicin Eye Drops Composition ofGentamicin Sulphate

IP 2018 Pg. 2168: 2018 C 1 = 25 - 50%C 1 a =10 - 35%C 2 a+C 2 =25- 55%



IP 2018 Pg. 2168: 2018 C 1 = 25 - 50%C 1 a =10 - 35%C 2 a+C 2 =25- 55%



IP 2018 Pg. 2168: 2018 C2a + C2 = 25% - 55%


Gentamicin Eye Drops Identification IP 2018 Pg.2167: 2018 Qualitative


Gentamicin Eye Drops pH IP 2018 Pg. 2168: 2018 2.0 to 13.0


Gentamicin Injection Composition ofGentamicin Sulphate

IP 2018 Pg. 2169: 2018 C 1 = 25 - 50%C 1 a =10 - 35%C 2 a+C 2 =25- 55%


Gentamicin Injection Composition ofGentamicin Sulphate

IP 2018 Pg. 2169: 2018 C2a + C2 = 25% - 55%


Gentamicin Injection Extractable Volume IP 2018 Pg. 2169: 2018 Not less than nominalvolume


Gentamicin Injection Identification Test A &Test B

IP 2018 Pg. 2168 &2169, BP 2018 Pg. III-667 ,USP 41 Pg.1936:2018

Qualitative


Gentamicin Injection pH IP 2018 Pg. 2169, BP2018 Pg. III-667,USP41 Pg. 1936: 2018

2.0 to 13.0










Permanent Facility


Gentamicin Injection Volume in container BP 2018 Pg. III-667:2018

Not less than nominalvalue


Gentamicin Sulphate Composition ofGentamicin Sulphate

IP 2018 Pg. 2165: 2018 C 1 = 25 - 50%C 1 a =10 - 35%C 2 a+C 2 =25- 55%



IP 2018 Pg. 2165: 2018 C1a = 10% - 35%



IP 2018 Pg. 2165: 2018 C2a + C2 = 25% - 55%


Gentamicin Sulphate Identification IP 2018 Pg. 2165, BP2018 Pg. I-1143, USP41 Pg. 1936: 2018

Qualitative


Gentamicin Sulphate Methanol IP 2018 Pg. 2166, BP2018Pg. I-1144, USP41 Pg 1936: 2018

1 % to 5 %


Gentamicin Sulphate Sulphate IP 2018 Pg. 2166: 2018 0.4 % to 42 %


Heparin Sodium Identification B IP 2018 Pg. 2204: 2018 Qualitative


Heparin Sodium Nitrogen IP 2018 Pg. 2205: 2018 0.05 % to 3.0 %


Heparin Sodium Nitrogen BP 2018 Pg. I-1215:2018

0.05 % to 3.0 %


Heparin Sodium Nitrogen USP 41 Pg. 2029: 2018 0.05 % to 3.0


Heparin SodiumInjection

Extractable volume IP 2018 Pg. 2206: 2018 Not less than nominalvalue










Permanent Facility


Heparin sodiumInjection

Identificatio B IP 2018 Pg. 2206: 2018 Qualitative


Heparin SodiumInjection

pH IP 2018 Pg.2206: 2018 2.0 to 10.0


Ibuprofen Assay IP 2018 Pg. 2263, BP2018 Pg I-1281, USP41 Pg. 2109: 2018

80 % to 120 %


Ibuprofen Identification IP 2018 Pg. 2261, BP2018 Pg. I-1280: 2018

Qualitative


Ibuprofen Tablets Assay IP 2018 Pg.2265, BP2018 Pg. III-735: 2018

80 % to 120 %


Ibuprofen Tablets Dissolution IP 2018 Pg.2265: 2018 50 % to 120 %


Ibuprofen Tablets Identification IP 2018 Pg.2265 ,BP2018 Pg. III-734 : 2018

Qualitative


Ibuprofen Tablets Uniformity of weight IP 2018 Pg. 2750: 2018 80mg to 250 mg Notmore than 7.5%Lessthan 80 mg Not morethan 10%More than250 mg Not more than5%


Macrogol 400 (BP)Polyethylene Glycol(USP)

Acidity or Alkalinity BP 2018 Pg. II-150:2018

Qualitative



Average molecularweight

USP 41 Pg. 5498: 2018 380 to 420










Permanent Facility



Ethylene Glycol andDiethylene Glycol

BP 2018 Pg. II-151:2018

Qualitative



Formaldehyde BP 2018 Pg. II-151:2018

1 mg/kg to 40 mg/kg



Reducing Substances BP 2018 Pg. II-151:2018

Qualitative


Macrogol 400(BP)PolyethyleneGlycol (USP)

Identification B, C BP 2018 Pg. II-150:2018

Qualitative


Methyl Paraben Acidity IP 2018 Pg. 2568: 2018 NMT 0.1ml of 0.1MNaOH


Methyl Paraben Assay IP 2018 Pg. 2569: 2018 80 % to 120 %


Methyl Paraben Identification IP 2018 Pg. 2568: 2018 Qualitative


Methyl Paraben Related Substances IP 2018 Pg. 2568: 2018 i) Impurity A NMT0.5%ii) Any otherimpurity NMT 0.5%iii)Total impurities NMT1.0%


MicrocrystallineCellulose

Assay IP 2018 Pg. 2609: 2018 0.1 % to 120 %



Identification IP 2018 Pg. 2609 ,BP2018 Pg.I-493: 2018

Qualitative










Permanent Facility



Starch BP 2018 Pg. I-496:2018

Qualitative



Starch & Dextrins IP 2018 Pg. 2609: 2018 Qualitative



Water SolubleSubstance

IP 2018 Pg.2609 BP2018 Pg. I-496: 2018

0.01 % to 0.3 %



Ether SolubleSubstance

BP 2018 Pg. I-493:2018

0.01 % to 0.2 %


Neomycin Sulphate Identification IP 2018 Pg. 2706, BP2018 Pg.II-368, USP41 Pg.2883: 2018

Qualitative


Neomycin Sulphate Sulphate BP 2018 Pg.II-369:2018

0.4 % to 38.0 %


Niacinamide Assay IP 2018 Pg. 2725, BP2018 Pg. II-383: 2018

80 % to 120 %


Niacinamide Identification IP 2018 Pg.2724 ,BP2018 Pg. II-382, USP41 Pg. 2924: 2018

Qualitative


Niacinamide Readily CarbonizableSubstance

USP 41 Pg.2924: 2018 Qualitative


Niacinamide Related Substance IP 2018 Pg. 2724: 2018 Qualitative


Norfloxacin Tablets Assay IP 2018 Pg. 2750, BP2018 Pg.III -990, USp41 Pg.2978: 2018

80 % to 120 %


Norfloxacin Tablets Dissolution IP 2018 Pg. 2750, USPPg. 2978: 2018

50 % to 120 %










Permanent Facility


Norfloxacin Tablets Dissolution BP 2018 Pg. III-990:2018

50 % to 120 %


Norfloxacin Tablets Identification Test A &B

IP 2018 Pg.2750, BP2018 Pg. III- 990,USP41 Pg.2978: 2018

Qualitative


Norfloxacin Tablets Uniformity Of DosageUnits

USP 41 Pg.2978: 2018 L1 NMT 15%


Norfloxacin Tablets Uniformity of weight IP 2018 Pg. 2750: 2018 80 mg to 250 mg Notmore than 7.5%Lessthan 80 mg Not morethan 10%More than250 mg Not more than5%


Oxytocin Injection Assay IP 2018 Pg. 2831, BP2018 Pg. III-1025: 2018

80 % to 120 %


Oxytocin injection Extractable Volume IP 2018 Pg. 2831, BP2018 Pg. III-1025: 2018

Not less than nominalvalue


Oxytocin Injection Identification BP 2018 Pg. III- 1025:2018

Qualitative


Oxytocin Injection pH IP 2018 Pg. 2831: 2018 2.0 to 13.0


Paracetamol Assay IP 2018 Pg.2854, BP2018 Pg. II-521,USP41 Pg. 34: 2018

80 % to 120 %


Paracetamol Identification IP 2018 Pg.2853, BP2018 Pg. II-521,USP41 Pg. 34: 2018

Qualitative










Permanent Facility


Paracetamol Tablets Assay IP 2018 Pg. 2858,BP2018 Pg. III -1038,USP 41 Pg.40: 2018

80 % to 120 %


Paracetamol Tablets Dissolution IP 2018 Pg. 2858, USP41 Pg. 40: 2018

50 % to 120 %


Paracetamol Tablets Dissolution BP 2018 Pg. III-1038:2018

50 % to 120 %


Paracetamol Tablets Identification IP 2018 Pg. 2858,BP2018 Pg. III-1038,USP 41 Pg. 39: 2018

Qualitative


Paracetamol Tablets Uniformity Of DosageUnits

USP 41 Pg 40: 2018 L1 NMT 15%


Paracetamol Tablets Uniformity of weight IP 2018 Pg. 2858: 2018 80 mg to 250 mg Notmore than 7.5%Lessthan 80 mg Not morethan 10%More than250 mg Not more than5%


Propyl Paraben Acidity IP 2018 Pg. 3030: 2018 0.02 ml to 0.1 ml


Propyl Paraben Assay IP 2018 Pg. 3030: 2018 98 % to 102 %


Propyl Paraben Identification B, C IP 2018 Pg.3029: 2018 Qualitative


Propylene Glycol Acidity IP 2018 Pg. 3026: 2018 0.02 ml to 0.05 ml


Propylene Glycol Boiling Range IP 2018 Pg.3026, BP2018 Pg. II-724: 2018

-10 Deg. Celcious to250 Deg. Celcious










Permanent Facility


Propylene Glycol Ethylene Glycol &Diethylene Glycol

IP 2018 Pg. 3026: 2018 Qualitative


Propylene Glycol Identification IP 2018 Pg.3026 ,BP2018 Pg. II-724: 2018

Qualitative


Propylene Glycol Reducing Substances IP 2018 Pg. 3026,BP2018 Pg. II-724: 2018

Qualitative


Propylene Glycol Relative Density IP 2018 Pg. 3026, BP2018 Pg. II-724, USP41 Pg.3499: 2018

0.6 to 1.25


Riboflavin Assay IP 2018 Pg. 3111, BP2018 Pg.II-788,USP 41Pg. 3602: 2018

80 % to 120 %


Riboflavin Identification IP 2018 Pg. 3111, BP2018 Pg.II-787, USP41 Pg. 3602: 2018

Qualitative


Riboflavin Light Absorption IP 2018 Pg. 3111,BP2018 Pg. II-787: 2018

0.001 to 2.4


Riboflavin Light Absorption IP 2018 Pg.3111, BP2018 Pg. II-787: 2018

0.001 to 2.4


Riboflavin Lumiflavine IP 2018 Pg.3111,USP41 Pg. 3602: 2018

Qualitative


Sorbitol Solution (70%) Appearance IP 2018 Pg. 3249: 2018 Qualitative


Sorbitol Solution (70%) Assay IP 2018 Pg. 3250: 2018 68 % to 72 %










Permanent Facility


Sorbitol Solution (70%) Conductivity IP 2018 Pg. 3249: 2018 0.01 Micro semenseper centimeter to 200Micro Semense PerCentimeter


Sorbitol Solution (70%) Identification IP 2018 Pg. 3249: 2018 Qualitative


Sorbitol Solution (70%) Lead IP 2018 Pg. 3249: 2018 Qualitative


Sorbitol Solution (70%) Nickel IP 2018 Pg. 3250: 2018 Qualitative


Sorbitol Solution (70%) Reducing Sugars IP 2018 Pg. 3249: 2018 0.1 ml to 15 ml


Sorbitol Solution (70%) Reducing Sugars AfterHydrolysis

IP 2018 Pg. 3250: 2018 0.1 ml to 15 ml










Permanent Facility

471 CHEMICAL- FOOD &AGRICULTURALPRODUCTS

- Coconut Oil, LinseedOil, Groundnut oil,Cotton Seed Oil,mahua oil, Rape Seedoil, Mustared seed oil,Poppy seed oil, Oliveoil, Safflower seed oil,Taramira oil, Till Oil,Niger seed oil,Soyabean oil, Maize(Corn)oil, RefinedVegetable oil, Almondoil, Water- melon Seedoil, Palmoline oil, PalmOil, Sunflower seed oil,Refined rice bran oil,Blended ediblevegetable oil ,Partlyhydrogenatedsoyabean oil andHydrogenatedVegetable oil

Polenske value IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

0.1 to 25










Permanent Facility


Oil Seeds and product(Sesame seed,mustard seed, FlaxSeeds, SunflowerSeeds, Peanuts, PoppySeeds, Almond,Cshew, Pistachos,Rapeseeds, PumpkinSeeds, SoyabeanSeeds, Niger seeds,Safflower Seeds)

Acid Value of ExtractedFat

IS 3579:1966, RA:2015

0.010 % to 10 %



Damaged andWeevilled kernels

IS 3579:1966, RA:2015

0 to 25


Infant Milk substitute Total ash IS14433:2007(RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.01 % to 15 %


Alcoholic Beverage(Wine, Beer, whisky,vodka, Rum, Gin,Champagne, Taquila)

Aldehydes IS: 3752:2005 RA:2015

10 to 100










Permanent Facility



Copper IS: 3752:2005 RA :2015

0.5 to 20



Determination of esters(As Ethyl Acetate)

IS: 3752:2005 RA:2015

1.0 to 30



Extract IS7585:1995 (RA2014): 2015

0.001 % to 20 %



Fixed acidity IS: 3752:2005 RA :2015

0.05 to 50



Fixed acidity IS: 3752:2005(RA2015): 2015

0.05 % to 50 %



Reducing sugar IS7585:1995 (RA2014): 2014

0.01 % to 50 %



Residue onevaporation

IS: 3752:2005 RA:2015

0.01 to 5.0










Permanent Facility



Sulfur Dioxide IS7585:1995 (RA2014): 2014

0.1 to 70



Total acidity (as tartaricAcid)

IS: 3752:2005(RA2015) : 2015

0.5 gm/100lit to 50gm/100lit



Volatile acidity(AsAcetic Acid)

IS: 3752:2005(RA2015) : 2015

0.05 to 25


Alcoholic Beverage(Wine, Beer, whisky,vodka, Rum, Gin,Champagne, Taquila,Brandy)

Ethanol content IS: 3752:2005(RA2015) /AOAC 21stEdition 984.14,Ch.27,Pg 5. / In-houseMethod(BEE/SOP/FDP/ 006)Rev. no 01 Rev.date:24/09/2018: 2015

1.0 % to 60.0 %










Permanent Facility


Animal Feed/Pet FoodsMeat Meal as LiveStock Ingredient andAll Other Type ofAnimal feeds(Soyabean Meal, MaizeGluten Meal, RapeseedMeal, Sunflower Meal,Fish mealCotton seedmeal )and All OilCakes, Dog Food,Cattle feed.

Total Aflatoxin (B1+B2+G1+G2 )

AOAC 2005.08 21stEdn. / In-house method(BEE/SOP/FDP/017)Rev. no 01, Rev.date:24/09/2018: 2019

0.1 to 100


Bakery and Bakeryproducts (Bread,Biscuits, Cakes,Cookies, Nankatai,Bread Sticks, Toast )

Acid insoluble ash IS 12711:1989(RA2015)/IS 1011:2002(RA2013)/ FSSAImanual Cereal andCereal product: 2016

0.01 % to 2.0 %



Acidity of extracted fat IS 12711:1989(RA2015)/IS 1011:2002(RA2013)/ FSSAImanual Cereal andCereal product: 2016

0.05 % to 5.0 %



Ash IS 12711:1989(RA2015)/IS 1011:2002(RA2013)/ FSSAImanual Cereal andCereal product: 2016

0.01 % to 20 %










Permanent Facility



Crude fibre IS 10226(Part 1):1982,(RA2015)/IS12711:1989(RA 2015)/ FSSAImanual Cereal andCereal product: 2016

0.001 % to 25 %



Fat IS 12711:1989(RA2015)/IS 1011:2002(RA2013)/ FSSAImanual Cereal andCereal product: 2016

0.05 % to 25 %



Moisture IS 12711:1989(RA2015)/IS 1011:2002(RA2013)/ FSSAImanual Cereal andCereal product: 2016

0.5 % to 60 %



Peroxide value IS 12711:1989(RA2015): 2015

1.0 to 40



pH of aqueous extract IS 12711:1989 RA:2015

2.0 to 12.0



Protein IS 6287:1985(RA2015)/ IS 7219: 1973(RA 2015)/ FSSAImanual Cereal andCereal product: 2016

0.1 % to 30 %










Permanent Facility



Sugar (sucrose) IS 6287: 1985 (RA2015)/ FSSAI manualCereal and Cerealproduct: 2016

0.1 % to 50 %



Total Dietary fiber AOAC 985.29 ch 45 pg98 21st edition: 2019

1.0 % to 25.0 %


Black Pepper (Whole &Powder

Light berry IS1798 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

0.005 % to 30 %


Black Pepper (Whole &Powder)

Piperine content IS1798:2010 (RA2015)/ /AOAC 987.07, 21stEdition/ FSSAI manualSpices andCondiments: 2016

0.2 to 85










Permanent Facility


Butter/Cream/ Icecream /Paneer/Cheese(Include Natural& Processed Cheese)/Canned Rasgulla/Yoghurt/Curd/ Lassi/CondensedMilk/Sweetened UHTTreated Milk/Ghee,Malai, Dahi Or Curd,Cream,Chenna ,Butter, Ghee,Cheese(IncludeNatural & ProcessedCheese), Paneer DairyBaseDeserts/Confection: IceCreamKulfi, Softy IceCream Frozen Desert/Frozen Confection MilkIce, KhoyaEvaporated/CondensedMilk & Milk Products,Canned Rasgulla,Sweetened UHTTreated Milk,Chakkaand Shrikhand,Fermented MilkProducts:Yoghurt)

Protein IS 7219:1973Reaffirmed 2015/ IS1479,( Part 2 ): 1961Reaffirmed2018/ AOAC930.33, 21st Edition/IS4079:1967, Reaffirmed2016/ FSSAI manualMilk & Milk product:2016

0.1 to 50.0










Permanent Facility



Titratable acidity aslactic acid

IS: 3507 1966Reaffirmed 2018/IS:2802:1964Reaffirmed2016/Appendix C of IS10484:1983,Reaffirmed 2014/ IS1166:1986 Reaffirmed2018/AOAC 947.05,21st Edition/IS 1479(Part 1):1960Reaffirmed 2018/FSSAI manual Milk &Milk product: 2016

0.001 to 2.0










Permanent Facility



Total Ash IS 1479(Part 2):1961,Reaffirmed 2018/AOAC 935.42, &945.46 21st Edition/FSSAI manual Milk &Milk product: 2016

0.01 to 25.0










Permanent Facility



Total Solids IS:2802:1964Reaffirmed 2016/AOAC925.23, 21st Edition/IS1479 P 2, 1961Reaffirmed 2018/ IS1166:1986 Reaffirmed2018/AOAC 990.20,20th Edition/IS11622:1986 Reaffirmed2018/ FSSAI manualMilk & Milk product:2016

1 % to 99 %










Permanent Facility


Canned Tomatoes,frozen Fruits &vegetable

Drain Weight IS 2860:1964(RA2013)/ FSSAIManual Fruits &Vegetable products:2016

10 % to 100 %


Canned Tomatoes,frozen Fruits &vegetable

Filled quantity ofContainer

IS 2860:1964(RA2013)/ FSSAIManual Fruits &Vegetable products:2016

70.0 % to 99.00 %


Cardamom Empty and malformedcapsules

IS1797:2017 / FSSAImanual Spices andCondiments: 2016

0 % to 15 %


Cardamom Immature andshrivelled capsules

IS1797: 2017 / FSSAImanual Spices andCondiments: 2016

0 % to 15 %










Permanent Facility


Cereals and PulsesWhole & Ground(Atta,Maida, Suji/Rawa),Besan, Barley, FoodGrain -Wheat, Maize,Jawar, Bajra, Rice,Masur, Urd, Moong,Chana, Spilt Pulse(Arhar, Moong, Urad,Chana, Masur) OtherFood Grain, CornFlakes, Corn Flour,Rolled Oats, SolventExtracted Flours, SoyaFlour, Groundnut Flour,Sesame Flour, CoconutFlour, CottonseedFlour,Malted and MaltBased Foods, BakeryProducts-Biscuits,Bread,

Discoloured IS4333(Part1):1996(RA2018)/FSSAI ManualCereals and Pulses:2016

0 % to 15 %










Permanent Facility



Acid Insoluble Ash IS 1155:1968(RA2015)/IS 1158:1973(RA2015)/IS 1009:1979(RA2015)/IS 1010:1968(RA2015)/FSSAI ManualCereals and Pulses:2016

0.01 % to 5 %










Permanent Facility



Alcoholic Acidity IS1155:1968(RA2015)/IS1009:1979(RA 2015)/IS1158:1973(RA 2015)/IS1010:1968(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0.01 % to 2 %










Permanent Facility



Alkalinity of Ash asSodium Carbonate

IS2639:1999(RA2015)/FSSAI Manual Cerealsand Pulses: 2015

0.05 % to 30 %










Permanent Facility



Broken IS 4333(Part1):1996(RA2018)/FSSAI Manual Cereals andPulses: 2016

0 % to 25 %










Permanent Facility



Chalky Grain IS4333(Part1):1996(RA2018)/FSSAI ManualCereals and pulses :2016

0 % to 15 %










Permanent Facility



Crude Fibre IS 1158:1973(RA2015)/IS 10226(Part1):1982(Ra2015)/FSSAI Manual Cereals andPulses: 2016

0.1 % to 10 %










Permanent Facility



Foreign Matter (VisualExamination)

IS4333(Part1):1996(RA2018)/FSSAI Manual Cereal AndPluses: 2016

0.05 % to 5 %










Permanent Facility



Gluten Content IS1009:1979(RA2015)/IS1155:1968(RA2015)/IS1010:1968(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0.1 % to 30 %










Permanent Facility



Immature IS4333(part1):1996(RA2018)/FSSAI ManualCereals and Pulses:2016

0 % to 10 %










Permanent Facility



Insect Damage /InsectWeevilledDamage(VisualExamination)

IS4333(Part1):1996(RA2018)/FSSAI ManualCereals and Pulses:2016

0 % to 15 %










Permanent Facility



Moisture IS 4333(Part2):1996(RA2018)/FSSAI ManualCereals and Pulses :2016

0.1 % to 20 %










Permanent Facility



Protein IS2400:1976(RA2015)/IS7219:1973(RA2015)/FSSAI ManualCereals and Pulses:2016

0.1 % to 40 %










Permanent Facility



Red Streak IS 4333(Part1):1996(RA2018)/FSSAI MAnual Cereals andPulses: 2016

0 % to 15 %










Permanent Facility



Uric Acid IS 4333(Part5):1970(RA2015)/FSSAI Manual Cereals andPulses: 2016

1.0 mg/kg to 200 mg/kg










Permanent Facility


Cereals and PulsesWhole & Ground(Atta,Maida, Suji/Rawa),Besan, Barley, FoodGrain -Wheat, Maize,Jawar, Bajra, Rice,Masur, Urd, Moong,,Toor,Chana, SpiltPulse (Arhar, Moong,Urad, Chana, Masur)Other Food Grain, CornFlakes, Corn Flour,Rolled Oats, SolventExtracted Flours, SoyaFlour, Groundnut Flour,Sesame Flour, CoconutFlour, CottonseedFlour,Malted and MaltBased Foods,

Calcium IS 13433 (Part 1):1992RA 2008 / IS13574:1992 RA: 2008

0.1 to 250


Chewing gum, BubbleGum

Gum Content IS 6747:1981(RA2015)/FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.01 % to 25 %


Chocolate-MilkChocolate, MilkCovering Chocolate,Plan Chocolate, WhiteChocolate, BlendedChocolate,

Cocoa Solid IS 1163 : 1992(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.01 % to 5.0 %










Permanent Facility



Milk Fat IS 1163 : 1992(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.5 % to 50 %



Moisture IS 1163 : 1992(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2014

0.01 % to 10 %



Reducing Sugar IS 1163 : 1992Reaffirmed2014/FSSAI ManualBeverages , Sugar &Confectionery Product:2016

1.0 % to 80 %



Total Fat IS 1163 : 1992Reaffirmed2014/FSSAI ManualBeverages , Sugar &Confectionery Product:2016

0.5 % to 50 %


cocoa powder, cocoabean, Roasted Coffee,Instant Coffee ,SolubleCoffee Powder ,Coffee-Chicory Mixture

Solublity In BolingWater

IS 2791:1992(RA2014)/FSSAI ManualBeverages , Sugar andConfectionery Product:2016

Qualitative










Permanent Facility


cocoa powder, cocoabean, Roasted Coffee,Instant Coffee, SolubleCoffee Powder, Coffee-Chicory Mixture

Caffeine IS 2791:1992(RA2014)/InHouse Method(BEE/SOP/FDP 03);Revision no. 01,Effective 24.09.2018:2014

0.53 % to 1.1 %


cocoa powder, cocoabean,Roasted Coffe,Instant Coffee, SolubleCoffee Powder, Cocobeans, Coco Powderand Coffee -ChicoryMixture

Acid Insoluble Ash IS3077:1992(RA2014)App. G/IS13857:1993(RA2014)/FSSAI ManualBeverges, Sugar andConfectionery Product:2016

0.001 % to 20 %


cocoa powder, cocoabean,Roasted Coffee ,Instant Coffee,SolubleCoffee Powder, Coffee- Chicory Mixture

Alkalinity of SolubleAsh

IS3077:1992(RA2014)App.J/IS13856:1993(RA2014)/FSSAI ManualBevergaes, Sugar andConfectionery Product:2016

0.02 % to 20 %


cocoa powder, cocoabean,Roasted Coffee,Instant Coffee, SolubleCoffee Powder, Coffee-Chicory Mixture

Solubilty In Cold Water16 +/- 2 Deg.

IS2791:1992(RA2014)/FSSAI ManualBeverages , Sugar andConfectionery Product :2016

Qualitative










Permanent Facility


cocoa powder, cocoabean,Roasted Coffee,Instant Coffee, SolubleCoffee Powder, Coffee-Chicory Mixture

Water Soluble Ash OfTotal Ash

IS3077:1992(RA2014)App.H/IS13855:1993(RA2014)/FSSAI ManualBevergaes,Sugar andConfectionery Product:2016

0.1 % to 90 %


cocoa powder, cocoabean,Roasted Coffee,Instant Coffee, SolubleCoffee Powder,Coffee-Chicory Mixture

Food Colour FSSAI Manual FoodAdditives: 2016

Qualitative


cocoa powder, cocoabean,Roasted Coffee,Instant Coffee,SolubleCoffee Powder, Coffee-Chicory Mixture

Petroleum EtherExtraction

IS3077:1992(RA2014)App.M/FSSAI ManualBeverages, Sugar andConfectionery Product:2016

0.1 % to 20 %


Coffee and its products(Roasted coffee,instant coffeecoffee,cocoa powder, cocoabean Coffee-ChicoryMixture, Soluble CoffeePowder)

Aqueous extract IS 3077:1992Reaffirmed 2014/AOAC 920.104,21stEdition/ FSSAImanual Beverages,Sugar & Sugar productand Confectioneryproduct: 2016

0.1 to 60


Dry Milk PowderIncludes Skim MilkPowder

Fat IS11721:2013(RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.10 % to 30 %










Permanent Facility



Acid insoluble ash IS 14433:2007(RA2018)/ IS4079:1967(RA2016)/FSSAI Manual Milk &Milk Product: 2016

0.001 % to 0.5 %



Insolubility index IS1165:2002(RA2018)/IS12759 :1989(IS 2014) /FSSAI Manual Milk &Milk Product : 2016

0.1 ml to 5.0 ml



Moisture IS11623:1986(RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.1 % to 15 %



Protein IS 7219:1973(RA2015)/FSSAI ManualMilk & Milk Product :2016

0.1 % to 50 %



Scorched Particles IS 13500:1992 (RA2018)/IS 13334(Part2):1998(RA2010): 2018

Qualitative



Solid Non Fat(SNF) By calculation/FSSAIManual Milk & MilkProduct: 2016

1 % to 90 %



Titratable Acidity (AsLactic Acid)

IS11766:1986(RA2018)/IS 1165:2002 (RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.001 % to 5.0 %










Permanent Facility



Total ash IS 1165:2002(RA2018)/IS 14433:(Part1):1997 (RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.01 % to 20 %



Total Solids By Calculation/ FSSAIMilk & Milk Product :2016

0.1 % to 99.0 %



Total Sugar (asSucrose)

IS 4079 :1967(RA2016)FSSAI Manual Milk &Milk Product: 2016

0.1 % to 40 %


Edible common Salt /Table salt

Moisture IS 253:1985 (RA2014):2014

0.01 % to 10 %


Edible common Salt /Table salt /Rock Salt

Anticaking agent IS 253: 2014: 2014 Qualitative



Calcium as Ca (watersoluble)

IS 253: 2014: 2014 0.03 % to 2.0 %



Magnesium as Mg(water soluble )

IS 253: 2014: 2014 0.03 % to 2 %



Matter insoluble inwater

IS 253: 2014: 2014 0.01 % to 2 %



Matter soluble in waterother than NaCl

IS 253: 2014: 2014 0.01 % to 10 %










Permanent Facility



Moisture IS 253: 2014: 2014 0.01 to 10



Particle Size IS 253: 2014: 2014 0 % to 100 %



Sodium Chloride asNaCl

IS 253: 2014: 2014 1 % to 99 %


Edible starches andStarchy products(Sago, Arrowroot ,Corn Starch, CustardPowder , potato starch)

Acid insoluble ash IS 4706 (PART II):1978 RA: 2015

0.001 % to 2.0 %



Alcoholic acidity IS 4706 (PART II):1978 RA: 2015

0.004 % to 0.5 %



Crude fiber IS 4706 (PART II):1978 RA: 2015

0.1 % to 50.0 %



Moisture IS 4706 (PART II):1978 (RA2015): 2015

0.1 % to 25 %










Permanent Facility



pH of aqueous ext. IS 4706 (PART II):1978 RA: 2015

2.0 to 12.0



Protein IS 4706 (PART II):1978 (RA2015): 2015

0.05 % to 25 %



Starch IS 4706 (PART II):1978 (RA2015): 2015

1.0 % to 100 %



Sulphur dioxide IS 4706 (PART II):1978 RA: 2015

0.1 to 1000



Total Ash IS 4706 (PART II):1978 RA: 2015

0.01 % to 20 %


Egg & Egg Products Checked IS 9810:1981 (RA2013): 2013

Qualitative










Permanent Facility


Egg & Egg Products Clean IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Description of EggWhite :Clear

IS 9810:1981 RA :2013

Qualitative


Egg & Egg Products Description of EggWhite :Firm

IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Description of EggWhite :ReasonablyFirm

IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Description of YolkDefect :Definite andserious defect

IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Description of YolkDefect: Definite but notserious defect

IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Description of YolkDefect: Practically Freefrom Defect

IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Dirty IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Leaker IS 9810:1981 (RA2013): 2013

Qualitative










Permanent Facility


Egg & Egg Products Moderately Stained IS 9810:1981 RA :2013

Qualitative


Egg & Egg Products Slightly Stained IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Smashed IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Sound IS 9810:1981 (RA2013): 2013

Qualitative


Egg & Egg Products Weak and Watery IS 9810:1981 (RA2013): 2013

Qualitative


Fatty acid profile ofFood products andnutraceuticals

Alpha linolenic(C18:3n3)

AOAC 996.06, 21stedition,/ FSSAI manual2016 oils and Fats /In-house method(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 % to 90 %



Arachidic (C20:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90 %










Permanent Facility



Behenic acid (C22:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90.0 %



Capric (C10:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90.0 %



Caprylic (C8:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90.0 %



Cis-9 Oleic (C18:1n9c) AOAC 996.06, 21stedition,/ FSSAI manual2016 oils and Fats /In-house method(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 % to 90.0 %










Permanent Facility



Erucic (C22:1) AOAC 996.06, 21stedition/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90.0 %



Lauric (C12:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 to 90



Lignoceric acid (C24:0) AOAC 996.06, 21stedition,/ FSSAI manual2016 oils and Fats /In-house method(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 % to 90.0 %



Linolelaidic (C18:2n6T) AOAC 996.06, 21stedition/ In-housemethod(BEE/SOP/FDP/ 005)Rev. no 01 Rev.date:24/09/2018: 2018

0.5 % to 40 %










Permanent Facility



Myristic (C14:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 % to 90.0 %



Palmitic (C16:0) AOAC 996.06, 21stedition,/ FSSAI manual2016 oils and Fats /In-house method(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 % to 90.0 %



Stearic (C18:0) AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90.0 %



Tirmedns-9 Elaidic(C18:1n9c)

AOAC 996.06, 21stedition/ In-housemethod(BEE/SOP/FDP/ 005)Rev. no 01 Rev.date:24/09/2018: 2018

0.5 % to 40 %










Permanent Facility



Linoleic acid(C18:2n6c)

AOAC 996.06, 21stedition,/ FSSAI manualoils and Fats /In-housemethod(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2016

0.5 % to 90 %



Palmitoleic (C16:1) AOAC 996.06, 21stedition,/ FSSAI manual2016 oils and Fats /In-house method(BEE/SOP/FDP/005)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 % to 90.0 %


Flavours (Liquid andPowder , NaturalFlavours , Natrualidentical flavours,Synthetic Flavours)

pH IS2860 :1964, RA2008/ FSSAI ManualOils and fats : 2016

2 to 12


Flavours (Liquid andPowder , NaturalFlavours , Naturalidentical flavours,Synthetic Flavours)

Refractive Index IS 548(Part I):1964,(RA2015)/ FSSAIManual Oils and fats:2016

1.300 to 1.700


Flavours (Liquid andPowder , NaturalFlavours , Naturalidentical flavours,Synthetic Flavours)

Specific Gravity IS 548(Part I):1964,(RA2015)/ FSSAIManual Oils and fats:2016

0.1 to 2.0










Permanent Facility


Food Grains & Product,Cereal, Pluses & it’sProduct(Cereals andPulses Whole &Ground(Atta, Maida,Suji/Rawa), Besan,Barley, Food Grain -Wheat, Maize, Jawar,Bajra, Rice, Masur,Urd, Moong, Chana,Spilt Pulse (Arhar,Moong, Urad, Chana,Masur) Other FoodGrain, Corn Flakes,Corn Flour, RolledOats, Solvent ExtractedFlours, Soya Flour,Groundnut Flour,Sesame Flour, CoconutFlour, CottonseedFlour,Malted and MaltBased Foods,)

Protein 984.13A Chapter 32,Pg 14/ AOAC 21stEdn./ IS 2400:1976 RA2015/ IS 7219: 1973RA 2015/ FSSAImanual Cereal andPluses: 2016

0.1 to 40










Permanent Facility



Total ash 945.38 Chapter 32 Pg27 AOAC 21st Edn./ IS1155:1968Reaffirmed2015/FSSAI manual Cerealand Pluses: 2016

0.01 to 10










Permanent Facility



Total fat IS 1009:1979Reaffirmed 2015/ IS1010: 1968Reaffirmed2015 /945.38 Chapter 32 Pg.27 AOAC 21st Edn./ IS2639:1999Reaffirmed2015/FSSAI manual Cerealand Pluses: 2016

0.01 % to 10 %










Permanent Facility



Total fat IS 1009:1979Reaffirmed 2015/ IS1010: 1968Reaffirmed2015 /945.38 Chapter 32 Pg.27 AOAC 21st Edn./ IS2639:1999Reaffirmed2015/FSSAI manual Cerealand Pluses: 2016

0.01 to 10










Permanent Facility


Fresh Fruits and itsproducts (Dried,Canned, Thermallyprocessed, frozen)James, Jelly,Marmalades, MangoChutany ,Fruit Candy,Squash, Fruit Drinks,Ready to Serve FruitsDrinks , Ready to Drink, Synthetic Syrup,Murmba , Pickels,Dehydrated fruitPowder, Fruit Nactor,Fruit Coktail,Concentrated Juice/Pulp/ Puree/Peel,Sauce and Sharbat,Ater. Rhizome, FreshJuice,CandedCrystallyzation Glazedfruits,Cullinary Paste,Vinegar, Table Oilves)

Starch AOAC 925.38 Chapter37 Pg 18 21st Edition :2019

Qualitative










Permanent Facility



Sorbic acid and itsSalts

AOAC, 963.19 Chapter47 pg 11, 21st Edn/ In-house method(BEE/SOP/FDP /002)(Rev. no 01; Rev. date24/09/2018): 2018

1.0 to 1000










Permanent Facility



Sulphur dioxide IS 2860:1964(RA2013)/ ,AOAC990.28 Ch 47 , p 2921st Edition/ FSSAIManual 2016 Fruits &Vegetable products:2013

0.1 to 1000










Permanent Facility



Total Soluble solids AOAC 920.151, Pg.6,Chapter 37, 21st Ed /IS 5861 : 1993(RA2013)/ FSSAImanual 2016 Fruits &Vegetable products:2019

0.5 to 95










Permanent Facility



Acidity IS 2860: 1964(RA2013)/942.15,Chapter 37 Pg 10AOAC 21st Edn,/FSSAI manual Fruits &Vegetable products:2016

0.01 to 10










Permanent Facility



Benzoic acid and itssalt

AOAC 963.19 Chapter47 pg 11, , 21st Edn/In-house method(BEE/SOP/FDP /002)(Rev. no 01; Rev. date24/09/: 2018

1 to 1000










Permanent Facility



Peroxidase test AOAC 990.28, 21stEdition/IS 4625:1968(RA2009)/ FSSAImanual Fruits &Vegetable products:2016

Qualitative










Permanent Facility



Total Ash IS 2860: 1964(RA2013)/940.26,Chapter 37 Pg 7 AOAC21st Edn/ FSSAImanual Fruits &Vegetable products:2016

0.01 % to 20 %










Permanent Facility



Protein AOAC 920.152Chapter 37 Pg 10, 21stEdn. IS 7219:1973(RA2015)/ FSSAImanual Fruits &Vegetable products:2016

0.01 to 25










Permanent Facility


Fresh Fruits and itsproducts (Dried,Canned, Thermallyprocessed, frozen)James, Jelly,Marmalades, MangoChutany,Fruit Candy,Squash, Fruit Drinks,Ready to Serve FruitsDrinks , Ready to Drink, Synthetic Syrup,Murmba , Pickels,Dehydrated fruitPowder, Fruit Nactor,Fruit Coktail,Concentrated Juice/Pulp/ Puree/Peel,Sauce and Sharbat,Ater. Rhizome, FreshJuice,CandedCrystallyzation Glazedfruits,Cullinary Paste,Vinegar, Table Oilves

pH IS: 2860 1964,(RA2013) / FSSAIManual Fruits &Vegetable Products:2016

2.0 to 12.0










Permanent Facility



Reducing Sugars IS 6287: 1985(RA2015)/ FSSAIManual Fruits &Vegetable: 2016

0.5 % to 60 %










Permanent Facility



Salt IS2860:1964(RA2013)/IS1797:2017 / FSSAIManual Fruits &Vegetable: 2016

0.1 % to 20 %










Permanent Facility



Sucrose IS 6287: 1985(RA2015)/ FSSAIManual Fruits &Vegetable: 2016

1 % to 85 %










Permanent Facility



Acid insoluble ash IS: 2860 1964,(RA2013) / FSSAIManual Fruits &Vegetable Products:2016

0.001 % to 2.0 %










Permanent Facility



Crude fiber IS 2860: 1964Reaffirmed 2013IS10226(Part I) 1982Reaffirmed 2015/FSSAI ManualFruits & :2016

0.01 % to 20 %










Permanent Facility



Extraneous matter &Blemished/Damagedunits

IS 2860:1964(RA2013)/ FSSAIManual Fruits &Vegetable products:2016

Qualitative










Permanent Facility



Moisture IS: 2860 1964,(RA2013) / FSSAIManual Fruits &Vegetable Products:2016

0.1 % to 90 %










Permanent Facility


Fresh Vegetables and(Dried, Canned,Thermally processed,frozen)Frash Juice,Chutany, Pulp /Puree,Chilly Sauces, MixvegetablePickels,VegetableSoups, DehydratedVegetable Powder,Cullinery Paste andTomato Ketchup andSauce /Paste/Puree

Acid Insoluble Ash IS2860 :1964,(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

0.001 % to 2.0 %



Crude fiber IS 2860: 1964(RA2013)/IS10226(Part I) 1982(RA2015)/ FSSAIManual Fruits &Vegetable products:2016

0.01 % to 20 %










Permanent Facility



ExtraneousmatterBlemished/Damaged units

IS 2860:1964 RA: 2013 Qualitative



Moisture IS2860 :1964,(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

0.1 % to 90










Permanent Facility



pH IS2860 :1964,(RA2013)/ IS3881:(RA2013)/ FSSAImanual Fruits &Vegetable products :2016

2.0 % to 12.0 %



Reducing Sugars IS 6287: 1985 RA:2015

0.5 % to 60 %










Permanent Facility



Salt IS 2860: 1964(RA2013)/ IS1797:2017 / FSSAImanual Fruits &Vegetable products:2016

0.1 to 20



Sucrose IS 6287: 1985(RA2015)/ FSSAImanual Fruits &Vegetable products:2016

1 % to 85 %










Permanent Facility



Sucrose IS 6287: 1985(RA2015)/ FSSAImanual Fruits &Vegetable products:2016

1 % to 85 %


Fresh Vegetables and(Dried, Canned,Thermally processed,frozen)Frash Juice,Chutany, Pulp /Puree,Chilly Sauces, MixvegetablePickels,VegetableSoups, DehydratedVegetable Powder,Cullinery Paste andTomato Ketchup andSauce/Paste/PureeJames ,Jelly, Sauces andConcentrated Pulp/Puree/Juices

Acidity IS 2860: 1964(RA2013)/942.15,Chapter 37 Pg 10AOAC 21st Edn,/FSSAI manual Fruits &Vegetable products:2016

0.01 to 10










Permanent Facility




AOAC 963.19 Chapter47 pg 11, , 21st Edn/In-house method(BEE/SOP/FDP /002)(Rev. no 01; Rev. date24/09/2018): 2019

1 to 1000










Permanent Facility



Peroxidase test AOAC 990.28, 21stEdition/IS 4625:1968(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

Qualitative










Permanent Facility



Protein AOAC 920.152Chapter 37 Pg. 10,21st Edn. IS 7219:1973(RA2015)/ FSSAImanual Fruits &Vegetable products:2016

0.01 to 25










Permanent Facility




AOAC, 963.19 Chapter47 pg 11, 21st Edn/ In-house method(BEE/SOP/FDP /002)(Rev. no 01; Rev. date24/09/2018): 2019

1 to 1000










Permanent Facility



Starch AOAC 925.38 Chapter37 Pg.18, 21stEdition :2019

Qualitative










Permanent Facility



Sulphur dioxide IS 2860:1964(RA2013)/ ,AOAC990.28 Ch 47 , p 2921st Edition/ FSSAIManual Fruits &Vegetable products:2016

0.1 to 1000










Permanent Facility



Total Ash IS 2860: 1964(RA2013)/940.26,Chapter 37 Pg 7 AOAC21st Edn/ FSSAImanual Fruits & Vegetable products: 2016

0.01 to 20










Permanent Facility



Total Soluble solids AOAC 920.151, Pg6,Chapter 37, 21st Ed /IS 5861 : 1993(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

0.5 to 95


Frozen Fish & PrawnsSalted Fish, DriedSalted Fish

TVBN FSSAI manual Meatand Meat product , Fishand fish product: 2016

0.1 to 50


Frozen Fish & PrawnsSalted Fish, DriedSalted Fish CannedFish

Histamine FSSAI manual Meatand Meat product , Fishand fish product: 2016

Qualitative


Frozen Fish & PrawnsSalted Fish, DriedSalted Fish, CannedFish

Moisture AOAC 952.08, 21stEdition/ FSSAI manual2016 Meat and Meatproduct , Fish and fishproduct: 2019

0.5 % to 80 %










Permanent Facility



Total ash AOAC 938.08, 21stEdition/ FSSAI manual2016 Meat and Meatproduct , Fish and fishproduct: 2019

0.01 % to 20 %



Total fat AOAC 948.16, 21stEdition/ FSSAI manualMeat and Meat product, Fish and fish product:2016

0.1 % to 20 %



Total Nitrogen AOAC 940.25, 21stEdition/IS 7219:1973(RA 2015)/ FSSAImanual Meat and Meatproduct , Fish and fishproduct: 2016

1.0 % to 25.0 %



Sulphite AOAC 990.28, 21stEdition/ FSSAI manual2016 Meat and Meatproduct , Fish and fishproduct : 2019

1.0 to 300



Sodium chloride AOAC 937.09, 21stEdition/ FSSAI manualMeat and Meat product, Fish and fish product:2016

0.01 to 10


Frozen Fish &PrawnsSalted Fish, DriedSalted Fish

Acid insoluble ash IS14950:2001(RA2013)/FSSAI manual Meatand Meat product , Fishand fish product: 2016

0.01 % to 5 %










Permanent Facility


Ghee/Milk Fat/ButterFat

Acid value IS 3508: 1966 (RA2018)/FSSAI ManualMilk & Milk Product:2016

0.05 % to 10 %



Cholesterol AOAC 994.10 Ch45P102, 21stEdn.: 2019

10 to 1500



Color Lovibond IS 3508: 1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

1 to 30



Determination ofboudine test

IS 3508:1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

Qualitative



Insoluble impurities IS 3508: 1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

0.01 % to 5.0 %



Iodine value IS 3508: 1966(RA2018)/FSSAI Manual Milk &Milk Product: 2016

10 to 60



Iron IS 3508: 1966 (RA2018)/: 2018

0.5 to 10



Melting point IS 3508: 1966(RA2018)/FSSAIManual 2016 Milk &Milk Product: 2018

10 to 50










Permanent Facility



Moisture IS 3508:1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

0.01 % to 5.0 %



Polenske value IS 3508: 1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

0.01 to 10



Refractive Index IS 3508:1966(RA2018)/FSSAImanual Milk & MilkProduct: 2016

1.3 to 1.7



RM Value IS 3508: 1966(RA2018)/ FSSAIManual Milk & MilkProduct: 2016

1 to 40



Saponification Value IS 3508:1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

50 to 350



Unsaponifiable matter IS 3508: 1966(RA2018)/FSSAIManual Milk & MilkProduct: 2016

0.1 % to 5 %


Honey Acidity IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.005 % to 1.5 %










Permanent Facility


Honey Ash IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.01 % to 2 %


Honey Fiehe's Test IS 4941: 1994, (RA2014)/ FSSAI ManualBeverages , Sugar &Confectionery Product:2016

Qualitative


Honey Fructose Glucose Ratio IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.01 % to 2.0 %


Honey Hydroxymethyl furfural(HMF)

IS 4941: 1994, (RA2014)/ FSSAI ManualBeverages , Sugar &Confectionery Product:2016

0.1 to 100


Honey Moisture IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.05 % to 30 %


Honey Optical Density IS 4941: 1994, RA:2014

0.001 to 1.0










Permanent Facility


Honey Presence of Foreignmatter

IS 4941: 1994, RA:2014

Qualitative


Honey Specific Gravity@25deg C

IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.01 to 2.0


Honey Sucrose IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.1 % to 10 %


Honey Total Reducing sugar IS 4941: 1994,(RA2014)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

70 % to 99 %


Honey& HoneyProducts.

Hydroxymethyl furfural IS 4941: 1994,Reaffirmed 2014 AOAC980.23, 21st Edition:2014

0.1 to 100.0


Ice cream Weight g/l IS2802:1964(RA2016)/FSSAI Manual Milk &Milk Product: 2016

500 to 950


Infant Milk substitute Acid Insoluble Ash IS14433:2007(RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.001 % to 0.5 %










Permanent Facility


Infant Milk substitute Calcium IS14433:2007(RA2018)/IS 5949 :1990 RA: 2015

0.01 to 500


Infant Milk substitute Carbohydrate IS 1656:2007(RA2018)Annex C/FSSAIManual Milk & MilkProduct : 2016

10 % to 75 %


Infant Milk substitute Crude Fiber IS 14433:2007(RA2018)/IS 10226(Part1):1982(RA2015)/FSSAIManual Milk & MilkProduct: 2016

0.01 % to 10 %


Infant Milk substitute Energy IS14433:2007(RA2018)/FSSAI ManualMilk & Milk Product:2016

50 to 500


Infant Milk substitute Moisture IS11623:2008(RA2018)/FSSAI Manual Milk &Milk product: 2018

0.1 % to 10 %


Infant Milk substitute Phosphorus IS 12756 :1989Reaffirmed2014/ AOAC986.24 Ch 50, 21stedition: 2014

0.5 to 350


Infant Milk substitute Phosphorus IS 12756 :1989Reaffirmed2014/ AOAC986.24 Ch 50, 21stedition: 2014

0.5 to 350










Permanent Facility


Infant Milk substitute Protein IS14433:2007(RA2018)/IS 7219:1973(RA2015)/FSSAIManual Milk & MilkProduct: 2016

1.0 % to 60 %


Infant Milk substitute Total fat IS14433:2007(RA2018)/IS11721:1986(RA2013)/FSSAI Manual Milk &Milk Product : 2016

0.1 % to 25 %


Infant Milk substitute Vitamin C IS 14433:2007(RA2018)/ IS 5838:1970RA: 2015

1.0 to 100


Instant tea powder,Flavored Tea , GreenTea

Acid Insoluble Ash IS 3633:2003 (RA2013)/IS 13857:1972(RA2014)/FSSAIManual Beverges ,Sugar andConfectionery Product:2016

0.01 % to 5 %



Alkalinity Of WaterSoluble Ash (As K2O)

IS3633:2003(RA2013)/IS13856:1972(RA2014)/FSSAI ManualBeverges , Sugar andConfectionery Product:2016

0.1 % to 10 %










Permanent Facility



Crude Fiber IS3633:2003(RA2013)/IS10226(Part1):1982(RA2015)/FSSAI Manual Beverages,Sugar andConfectionery Product:2016

0.5 % to 25 %



Food Colour FSSAI Manual FoodAdditives: 2016

Qualitative



Total Ash IS 3633:2003(RA2013)/IS13854:1994(RA2014)/IS13860:1993(RA2014)/FSSAI ManualBeverges, Sugar andConfectionery Product:2014

0.1 % to 20 %



Total Ash IS 3633:2003(RA2013)/IS13854:1994(RA2014)/IS13860:1993(RA2014)/FSSAI ManualBeverges, Sugar andConfectionery Product:2014

0.1 % to 20 %










Permanent Facility



Water Extract IS3633:2003(RA2013)/IS13862:1999(RA2014)/FSSAI ManualBeverges, Sugar andConfectionery Product:2016

0.5 % to 45 %



Water Soluble Ash ofTotal Ash

IS3633:2003(RA2013)/IS13855:1972(RA2014)/FSSAI Manual Beverges, Sugar andConfectionery Product:2016

0.5 % to 80 %


IS :548(Part I)1964,(RA 2015)/ FSSAImanual 2016 oils andFats

Allylisothiocyanate IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

0.01 to 5.0


James , Jelly, Saucesand Concentrated Pulp/Puree/Juices

Acidity IS 2860:1964(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

0.05 % to 20 %



Brix IS 2860:1964(RA2013)/ FSSAImanual Fruits &Vegetable products :2016

5 to 65










Permanent Facility



pH IS 2860:1964(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

2 to 12



Sweetener (acesulfame)

FSSAI manual Fruits &Vegetable products /In-house method(BEE/SOP/FDP 04);Revision no 01;Effective date21.09.2018: 2018

5 to 1000



Sweetener (acesulfame)

FSSAI manual Fruits &Vegetable products /In-house method(BEE/SOP/FDP 04);Revision no 01,Effective date21.09.2018: 2018

5 to 1000



Sweetener (aspartame) FSSAI manual Fruits &Vegetable products/In-house method(BEE/SOP/FDP 04);Revision no. 01;21.09.2018: 2016

5 to 1000










Permanent Facility



Sweetener (saccharin) FSSAI manual Fruits &Vegetable products,2016 /In-house method(BEE/SOP/FDP 04);Revision no 01,Effective date21.09.2018: 2018

5 to 1000



Total Ash IS 2860:1964(RA2013)/ FSSAImanual 2016 Fruits &Vegetable products:2013

0.01 % to 10 %



Total soluble solids IS 2860:1964(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

10 % to 100 %



Total sugar IS 2860:1964(RA2013)/ FSSAImanual Fruits &Vegetable products:2016

1 % to 90 %



Vitamin C IS 2860:1964(RA2013)/ IS5838:1970 (RA2015)/FSSAI manual Fruits &Vegetable products:2016

0.1 to 30










Permanent Facility


Macaroni, Spaghetti,Vermicelli and Noodles

Acid Insoluble Ash IS1485:1993(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0.01 % to 10 %



Free Acidity IS 1485:1993(RA2015): 2015

0.1 ml to 5.0 ml



Protein IS1485:1993(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0.1 % to 50 %



Total Ash IS1485:1993(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0.01 % to 20 %



Total Solids in gruel IS1485:1993(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0 % to 10 %


Macroni , Spaghetti,Vermicelli and Noodles

Moisture IS1485:1993(RA2015)/FSSAI Manual Cerealsand Pulses: 2016

0.1 % to 15 %










Permanent Facility


Malai, Dahi Or Curd,Cream,Chenna ,Butter, Ghee,Cheese(IncludeNatural & ProcessedCheese), Paneer DairyBaseDeserts/Confection: IceCreamKulfi, Softy IceCream Frozen Desert/Frozen Confection MilkIce, KhoyaEvaporated/CondensedMilk & Milk Products,Canned Rasgulla,Sweetened UHTTreated Milk,Chakkaand Shrikhand,Fermented MilkProducts:Yoghurt,

Accelerated stabilitytest

IS1166:1986(RA2018)/FSSAI Manual Milk &Milk Product: 2016

Qualitative










Permanent Facility



Acid Insoluble Ash IS1479(Part2):1961(RA2018)/FSSAI ManualMilk & Milk Product:2016

0.01 % to 1.0 %










Permanent Facility



Curd IS3507:1966(RA2018)/FSSAI Manual Milk &Milk Product: 2016

0.1 % to 20 %










Permanent Facility



Fat IS: 3507 :1966(RA2018)/ IS3509:1966 (RA2018)/App. B ofIS10484:1983(RA2014)/IS:2802:1964(RA2016)/IS4079:1967,(RA2016)/IS 13688:1999(RA2014)/ IS 1479(Part 2): 1961(RA2018)/ IS 11762:2013(RA2018)/ IS1166:1986(RA2018)/FSSAI Manual Milk &Milk Product: 2016

1.0 % to 95 %










Permanent Facility



Moisture IS3507:1966(RA2018)/IS3509:1966(RA2018)/APP. Aof IS10484:1983(Ra2014)/APP. XA of IS2785:1979(RA2016)/IS4079:1967(RA2016)/FSSAI Manual Milk &Milk Product: 2016

0.1 % to 75 %










Permanent Facility



pH at 25deg.C IS3507:1966(RA2018)/IS4238:1967(RA2014)/FSSAI Manual Milk &Milk Product: 2016

2 to 12










Permanent Facility



Polenske Value IS 3507:1966(RA2018)/FSSAI ManualMilk & Milk Product:2016

0.01 to 10










Permanent Facility



Rancidity(Phloroglucinol Test)

IS: 3507 1966(RA2018)/ FSSAI ManualMilk & Milk Product:2016

Qualitative










Permanent Facility



RM Value IS 3507:1966 (RA2018)/FSSAI ManualMilk & Milk Product:2016

0.1 to 40










Permanent Facility



Salt (As Nacl) IS3507:1966(RA2018)/APP.C of IS2785:1979(RA2016)/FSSAI Manual Milk &Milk Product: 2016

0.01 % to 3.0 %










Permanent Facility



Total Sugar (AsSucrose)

IS:2802:1964(RA2016)/IS4079:1967,(RA2016)/IS 6287:1985(RA2015)/FSSAIManual Milk & MilkProduct: 2016

0.01 % to 80 %


Meat Meal as LiveStock Ingredient andAll Other Type ofAnimal feeds(Soyabean Meal, MaizeGluten Meal, RapeseedMeal, Sunflower Meal,Fish mealCotton seedmeal )and All OilCakes, Dog Food,Cattle feed,

Acid Insoluble Ash IS7874(Part1):1975(RA2014): 2014

0.1 % to 10 %










Permanent Facility



Calcium (as Ca) IS 13433 (Part 1):1992RA 2013 /IS13574:1992 RA : 2008

0.1 to 10



Crude Fat IS 7874(Part1):1975RA: 2014

0.1 % to 20 %










Permanent Facility



Crude Fiber IS7874(Part1):1975(RA2014)/IS 10226(Part1)1982 RA: 2015

0.01 % to 30 %



Crude Protein IS 7874(Part1):1975(RA2014): 2014

0.1 % to 80 %










Permanent Facility



Detection of MahuaCake

IS7874(Part1):1975(RA2014): 2014

Qualitative



Phosphrous IS7874(Part2):1975(RA2014)/IS 14828:2000(RA2013): 2014

0.05 % to 10 %










Permanent Facility



Total Ash IS 7874(Part1):1975RA : 2014

0.01 % to 20 %



Urea Nitrogen IS 7874(Part1):1975RA : 2014

0.1 % to 5 %










Permanent Facility


Meat Meal as LiveStock Ingredient andAll Other Type ofAnimal feeds(Soyabean Meal, MaizeGluten Meal, RapeseedMeal,Sunflower Meal,Fish mealCotton seedmeal )and All OilCakes, Dog Food,Cattle feed,

Moisture IS7874(Part1):1975(RA2014): 2014

1.0 % to 15 %


Non –alcoholicBeverage (includingCarbonated Beverage)


AOAC,963.19 Chapter47 pg 17,21st edition /In-house method(BEE/SOP/FDP /002)Rev. no 01 Rev.date:24/09/2018: 2019

1 to 1000



Caffeine In-house method(BEE/SOP/FDP 03);Revision no 01,Effective date21.09.2018: 2018

5.0 to 100




AOAC,963.19 Chapter47 pg 11, 21st Edn/ In-house method(BEE/SOP/FDP /002) (Rev. no 01 Rev.date:24/09/2018: 2019

1.0 to 1000










Permanent Facility



Sweetener(acesulfame)

In-house method(BEE/SOP/FDP 04);Revision no 01;Effective date21.09.2018: 2016

1 to 5000



Sweetener (aspartame) In-house method(BEE/SOP/FDP04);Revision no 01,Effective date21.09.2018: 2018

1 to 5000



Sweetener (saccharin) In-house method(BEE/SOP/FDP 04);Revision no 01,Effective date21.09.2018: 2018

1 to 5000



Total Solids AOAC 950.27 Chapter29,pg. 6 ,21st edition:2019

35 % to 100 %



Total Sugar (AsSucrose)

IS 6287:1985, RA:2015

0.01 % to 30 %










Permanent Facility


Nutritional Parameters(Bakery &ConfectionaryProducts, Oils & Fats,Oil seeds, Nuts & NutsProducts, Spices&Condiments ,Meat &Poultry, Fish & Marine,Fruits & vegetables,Milk & Milk Products,Alcoholic & Non-Alcoholic Beverages,Cereals & Pluses, Tea& Coffee product )

Potassium AOAC 985.355,999.1121st edition In-housemethod(BEE/SOP/FDP 011)Rev. no 01 Rev.date:24/09/2018: 2018

1.0 to 200



Sodium AOAC 985.355,999.1121st edition / In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.1 to 200










Permanent Facility



Magnesium AOAC 985.355,999.1121st edition / In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 to 500


Nuts and Nut products(Cashew, almond,Pistachio, Raisins,Peanut, Peanut butter,Peanut, Peanut paste,dry and wet dates,walnut, Hazelnut,Water melon seed,Pumpkin Seeds& Dryfruits and nuts )

Acid Insoluble ash IS 4684:1975 RA: 2015 0.05 % to 10 %










Permanent Facility



Acid value of Extractedfat

IS 3579: 1966(RA2015): 2015

0.10 % to 10 %



Crude fiber IS 4684:1975(RA2015)/ IS10226(Part I) :1982RA: 2015

0.1 % to 40 %



Fat AOAC 948.22 Chapter40 Pg 1 21st Edn../ IS4684:1975 (RA2015):2015

1 % to 60 %










Permanent Facility



Moisture AOAC 925.40 Chapter40 Pg 1, 21st Edn./ IS4684:1975 RA: 2015

0.01 % to 15 %



Peroxide value IS 12711:1989 RA :2015

0.5 to 10.0



Protein AOAC 950.48 Chapter40, Pg 1to2, 21st Edn./.IS 4684:1975 RA: 2015

0.05 % to 75 %










Permanent Facility



Reducing Sugar IS 6287: 1985(RA2015): 2015

0.5 % to 80 %



Salt (As Nacl) AOAC 950.52 chapter40 Pg 2 21st Edn.:2019

0.01 % to 25.0 %



Total ash AOAC 950.49 chapter40 pg 2 21st Edn./ IS4684:1975 (RA2015):2015

0.01 % to 20 %










Permanent Facility


Oil Seeds (Sesameseed, mustard seed,Flax Seeds, SunflowerSeeds, Peanuts, PoppySeeds, Almond,Cshew, Pistachos,Rapeseeds, PumpkinSeeds, SoyabeanSeeds, Niger seeds,Safflower Seeds)

Moisture IS 3579:1966, RA:2015

0.05 % to 20 %



Impurities IS 3579:1966, RA:2015

0 % to 25 %



Oil Content (Fat) IS 3579:1966, RA:2015

0.1 % to 75 %










Permanent Facility



Shrivelled andImmature kernels

IS 3579:1966 RA: 2015 0 % to 25 %



Slightly damagedkernels

IS 3579:1966, RA:2015

0 % to 25 %










Permanent Facility


Oils And FatsOils-Coconut Oil, LinseedOil, Groundnut oil,Cotton Seed Oil,mahua oil, Rape Seedoil, Mustared seed oil,Poppy seed oil, Oliveoil, Safflower seed oil,Taramira oil, Till Oil,Niger seed oil,Soyabean oil, Maize(Corn)oil, RefinedVegetable oil, Almondoil, Water- melon Seedoil, Palmoline oil, PalmOil, Sunflower seed oil,Refined rice bran oil,Blended ediblevegetable oil ,Partlyhydrogenatedsoyabean oil andHydrogenatedVegetable oil

Acid Value IS 548(Part I):1964,(RA2015) / FSSAImanual oils and Fats/AOAC 940.28 chapter41 Pg 12 21st edn.:2016

0.05 % to 10 %










Permanent Facility



FFA IS 548(Part I):1964,(RA 2015) / AOAC940.28 chapter 41Pg12 21st edn./ FSSAImanual oils and Fats:2016

0.001 % to 10 %










Permanent Facility



Saponification Value IS :548(Part I)1964,(RA2015)/AOAC920.160 Chapter 41Pg. 12 21st Edn. /FSSAI manual oils andFats: 2016

1.0 to 350










Permanent Facility



Cholesterol AOAC 994.10 Ch45P102, 21st Edn.: 2019

10 mg/kg to 1500mg/kg










Permanent Facility


Oils- Coconut Oil,Linseed Oil, Groundnutoil, Cotton Seed Oil,mahua oil, Rape Seedoil, Mustared seed oil,Poppy seed oil, Oliveoil, Safflower seed oil,Taramira oil, Till Oil,Niger seed oil,Soyabean oil, Maize(Corn)oil, RefinedVegetable oil, Almondoil, Water- melon Seedoil, Palmoline oil, PalmOil, Sunflower seed oil,Refined rice bran oil,Blended ediblevegetable oil ,Partlyhydrogenatedsoyabean oil and

Presence of Castor Oil IS 548(Part 2):1964,(RA2015)/FSSAImanual oils and Fats:2016

Qualitative










Permanent Facility


Oils- Coconut Oil,Linseed Oil, Groundnutoil, Cotton Seed Oil,mahua oil, Rape Seedoil, Mustared seed oil,Poppy seed oil, Oliveoil, Safflower seed oil,Taramira oil, Till Oil,Niger seed oil,Soyabean oil, Maize(Corn)oil, RefinedVegetable oil, Almondoil, Water- melon Seedoil, Palmoline oil, PalmOil, Sunflower seed oil,Refined rice bran oil,Blended ediblevegetable oil ,Partlyhydrogenatedsoyabean oil andHydrogenatedVegetable oil

Belier turbidity test IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fatsk:2016

15 to 50










Permanent Facility



Color Lovibond IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

1 to 50










Permanent Facility



Detection of Cottonseed oil (Halphen test)

IS 548(Part 2):1964,(RA2015)/FSSAImanual oils and Fats:2016

Qualitative










Permanent Facility



Detection ofHydrocyanic acid


Qualitative










Permanent Facility



Detection of Linseed oil(Hexabromide test)


Qualitative










Permanent Facility



Detection of Mineral oil IS 548(Part 2):1964,(RA2015)/FSSAImanual oils and Fats:2016

Qualitative










Permanent Facility



Insoluble impurities IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

0.01 % to 25 %










Permanent Facility



Moisture & Volatile IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

0.01 % to 5.0 %










Permanent Facility



Peroxide Value IS :548(Part I)1964,(RAd2015)/ FSSAImanual oils and Fats:2016

0.1 to 20










Permanent Facility



Phosphorous (as P) AOCS Clause 125S / inhouse methodBEE/SOP/FDP/13;Revision no. 01;Effective date21.09.2018: 2016

0.001 % to 5 %










Permanent Facility



Refractive index IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

1.3 to 1.7










Permanent Facility



Slip Melting Point IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

30 to 50










Permanent Facility



Specific gravity IS :548(Part I)1964 (RA2015)/ FSSAI manualoils and Fats: 2016

0.05 to 2.0










Permanent Facility



Unsaponifiable matter IS 548(Part I):1964,(RAd2015) / FSSAImanual oils and Fats:2016

0.05 % to 10 %










Permanent Facility



BR reading @ 40.degC IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

25 to 70










Permanent Facility



Iodine Value IS 548(Part I): 1964(RA 2015)/ FSSAImanual oils and Fats:2016

0.1 to 150










Permanent Facility



Detection of Argemoneoil

IS 548(Part 2):1964,(RA2015)/ FSSAImanual oils and Fats:2016

Qualitative


Olive oil Olive Pomace oil test IS :548(Part 2)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

Qualitative


Olive oil Semi-Siccative oil test IS :548(Part I)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

Qualitative










Permanent Facility


Olive oil Sesame seed oil test IS :548(Part 2)1964,(RAd2015)/ FSSAImanual oils and Fats:2016

Qualitative


Olive oil Teaseed oil test IS :548(Part 2)1964,(RA 2015)/ FSSAImanual oils and Fats:2016

Qualitative


Peanuts (Peanut &related product)

Damaged &Weevilled IS 4427 :1967 RA:2010

0 % to 10 %



Moisture IS4427 :1967(RA2010): 2010

1 % to 25 %



Nooks IS4427 :1967(RA2010): 2010

0 % to 10 %


Peanuts(Peanut &related product)

Admixture IS4427 :1967(RA2010): 2010

0.0 % to 15 %



impurity IS4427 :1967(RA2010): 2010

0 % to 15 %



Shriveled & Immature IS4427 :1967(RA2010): 2010

0 % to 10 %



Slightly Damaged IS4427 :1967 RA: 2010 0 % to 15 %










Permanent Facility



Spilt & broken IS4427 :1967(RA2010): 2010

0 % to 25 %


Raisin Physical tests (Damaged)

In-house method(BEE/SOP/FDP 15 );Revision no 01,Effective date21.09.2018: 2018

0 % to 100 %


Raisin Physical tests(Extraneous matter)

In-house method(BEE/SOP/FDP 15 );Revision no 01;Effective date21.09.2018: 2018

0 % to 100 %


Raisin Physical tests (insectinfestation)

In-house method(BEE/SOP/FDP 15 );Revision no 01,Effective date21.09.2018:2018: 2018

0 % to 100 %


Raisin Physical tests (stalks) In-house method(BEE/SOP/FDP 15 );Revision no 01,Effective date21.09.2018: 2018

0 % to 100 %


Raw ,Frozen & Chickenand it’s product

Acid Insoluble Ash IS5960(Part2):2001(RA2009)/FSSAI manualMeat and Meat product, Fish and fish product:2016

0.01 % to 10 %










Permanent Facility



Copper AOAC 2012. 999. 11Pg. 19Chapter 9 20thEdn. / In-house method(BEE/SOP/FDP 11);Revision no 01,Effective date21.09.2018: 2018

0.5 to 200



Crude fat AOAC 960.39 Chapter39 Pg. 3 20th Edn / IS5960(Part 4) 1997(RA2014)/ FSSAImanual 2016 Meat andMeat product , Fish andfish product / IS5960(Part 3) 1970(RA2010)/: 2014

0.1 % to 20 %



Phosphorous IS 5960(Part 9):1988RA: 2013

0. to 10



Protein (N X 6.25) AOAC 928.08, Chapter39 Pg. 5, 21st Edn. IS5960(Part 1):1996(RA2013)/ / FSSAImanual Meat and Meatproduct , Fish and fishproduct: 2016

0.5 % to 10 %



Sulphur dioxide as SO2 AOAC 990.28 Chapter47 Pg. 38, 21st Edn/FSSAI manual Meatand Meat product , Fishand fish product: 2016

0.5 to 25










Permanent Facility



TVBN FSSAI manual Meatand Meat product , Fishand fish product : 2016

0 to 50



Crude fat AOAC 960.39 Chapter39 Pg. 3 21st Edn / IS5960(Part 4) 1997(RA2014)/ FSSAImanual Meat and Meatproduct , Fish and fishproduct / IS 5960(Part3) 1970 (RA2010)/:2016

0.1 to 20



Moisture AOAC 950.46 Chapter39 pg. 1, 21st Edn. / IS5960(Part 5) 2001(RA2013)/ FSSAImanual Meat and Meatproduct , Fish and fishproduct: 2016

1.0 to 85



Salt as NaCl AOAC 935.47, Chapter39, Pg. 4 21st Edn/ IS5960(Part 3) 1970(RA2010)/ FSSAImanual Meat and Meatproduct , Fish and fishproduct: 2016

0.01 % to 20 %










Permanent Facility



Total ash AOAC 920.153,Chapter 39 Pg4, 21stEdn. 2012 / IS5960(Part 3) 1970(RA2010)/ FSSAImanual Meat and Meatproduct , Fish and fishproduct IS 5960(Part2): 2000 (RA2013)/:2013

0.1 % to 20 %


Raw ,Frozen Meat andit’s product

Protein (N X 6.25) AOAC 928.08, Chapter39 Pg. 5, 21st Edn. IS5960(Part 1):1996(RA2013)/ / FSSAImanual 2016 Meat andMeat product , Fish andfish product: 2013

0.5 to 10


Raw ,Frozen Meat &Chicken and it’sproduct

Acid Insoluble Ash IS 5960(Part 2) 2009(RA2009): 2009

0.01 % to 10 %



Crude fat AOAC 960.39 Chapter39 Pg. 3 21st Edn / IS5960(Part 4) 1997(RA2014)/ FSSAImanual 2016 Meat andMeat product , Fish andfish product / IS5960(Part 3) 1970 RA:2010

0.1 % to 20 %










Permanent Facility



Moisture AOAC 950.46 Chapter39 pg. 1, 21s t Edn. / IS5960(Part 5) 2001(RA2013)/ FSSAImanual Meat and Meatproduct , Fish and fishproduct: 2016

1.0 to 85



Phosphorous IS 5960(Part 9):1988RA: 2013

0.1 to 10



Salt as NaCl AOAC 935.47, Chapter39, Pg. 4 21st Edn/ IS5960(Part 6) 1970(RA2014)/ FSSAImanual 2016 Meat andMeat product , Fish andfish product: 2014

0.01 to 20



Total ash AOAC 920.153,Chapter 39 Pg4, 21stEdn. 2012 / IS5960(Part 3) 1970(RA2010)/ FSSAImanual 2016 Meat andMeat product , Fish andfish product IS5960(Part 2): 2000 RA:2013

0.1 to 20



TVBN FSSAI manual Meatand Meat product , Fishand fish product : 2016

0 to 50










Permanent Facility


Raw ,Frozen Meat &it’s product

Sulphur dioxide as SO2 AOAC 990.28 Chapter47 Pg. 38, 21st Edn/FSSAI manual Meatand Meat product , Fishand fish product: 2016

0.5 to 25


Raw Milk Free Chloride Test ForSalicylic Acid

IS1479(Part1):1961(RA2016)/FSSAI ManualMilk & Milk Product:2016

Qualitative


Raw Milk Benzoic acid IS1479(Part1):1961(RA2016)/FSSAI Manual Milk &Milk Product : 2016

Qualitative


Raw Milk Boric Acid IS 1479(Part1):1961(RA2016)/FSSAI Manual Milk & MilkProduct: 2016

Qualitative


Raw Milk Detection of CaneSugar

IS 1479(Part1):1961(RA2016)/FSSAI Manual Milk & MilkProduct: 2016

Qualitative


Raw Milk Formaldehyde IS 1479(Part1):1961(RA 2016)/FSSAI Manual Milk &Milk Product: 2016

Qualitative


Raw Milk Hydrogen Peroxide IS 1479(Part1):1961(RA2016)/FSSAI Manual Milk &Milk Product: 2016

Qualitative










Permanent Facility


Raw Milk Lactose IS 1479(Part1):1961(RA2016)/FSSAI Manual Milk & MilkProduct: 2016

0.1 % to 10 %


Raw Milk Starch IS1479(Part1):1961(RA2016)/FSSAI ManualMilk & Milk Product:2016

Qualitative


Raw Milk Urea IS 1479(Part1):1961(RA2016)/FSSAI Manual Milk & Milkproduct: 2016

0.1 to 800


Ready to Eat food &Instant Mix ( Namkeen-Bhujia, Sev, Farsan,gathia, Chivda, Chips,Moong dal Instant Mix-Soup powder, Idli mix,GulabJamun mix,Dhokla mix)

Acid Insoluble Ash IS 12569:1989,(RA2015)/ IS2234:1989 RA: 2015

0.01 % to 1.0 %



Acid value of extractedfat

IS 12569:1989,(RA2015)/ IS12575:2015/ IS15271:2003, (RA2013):2015

0 % to 25.0 %










Permanent Facility



Alkalinity of Ash assodium carbonate

IS 2639: 1999 RA:2015

0.05 % to 5.0 %



Ash IS 2234:1989 RA: 2015 0.01 % to 20 %



Carbohydrate IS 2234:1989(RA2015): 2015

1.0 % to 80.0 %



Crude fibre IS 2234:1989,(RA2015)/ IS10226 (PartI):1982 RA: 2015

0.01 % to 25 %










Permanent Facility



Dirt and extraneousmatter

IS 2234:1989(RA2015): 2015

Qualitative



Energy IS 14433 : 2007 RA :2018

20 to 900



Fat IS13354:1992(RA2013)/IS12220:1987(RA2015)/IS12569:1989,(RA2015/ IS15271:2003 RA:2013

0.5 % to 60 %



Leavening content test IS 12220:1987,(RA2015)/ IS2234:1989, (RA2015):2015

Qualitative










Permanent Facility



Peroxide value ofextracted fat

IS 548, Part 1:1964,(RA2015)/ IS15271:2003, (RA2013):2015

1 to 100



pH of aqueous extract IS:1483:1988(RA2015): 2015

2.0 to 12.0



Protein IS 7219:1973 (RA2015)/ ,IS 2234:1989RA : 2015

0.05 % to 30 %



Salt IS: 1158:1973 RA:2015

0.005 % to 5.0 %










Permanent Facility



Total Dietary fiber AOAC 985.29, 21stedition: 2019

0 % to 50.0 %



Total sugar IS 6287 : 1985(RA2015): 2015

1 % to 50 %



Vitamin C IS 5838:1970, RA:2015

1 to 5000


Ready to Eat food &Instant Mix ( Namkeen-Bhujia, Sev, gathia,Chivda, Chips ,Moongdal ,Farsan.Instant Mix-Soup powder, Idli mix,GulabJamun mix,Dhokla mix)

Moisture IS12569:1989,(RA2015)/ IS 12575:2015/ IS15271:2003 RA: 2013

0.1 % to 20 %










Permanent Facility


Roasted coffee, instantcoffee ,cocoa powder,cocoa bean , SolubleCoffee Powder, Coffee-Chicory Mixture

Total Ash IS3077:1992(RA2014)/IS13854:1994(RA2014)/IS2791:1992(RA2014)/IS3309:1992(RA2014)/FSSAI ManualBeverages, Sugar andConfectionery Product:2016

0.01 % to 20 %


Roasted coffee, instantcoffee ,Soluble CoffeePowder ,cocoa powder,cocoa bean and Coffee-Chicory Mixture

Moisture IS3077:1992(RA2014)/IS 13853:1994(RA2014)/IS 2791:1992(RA2014)/IS3309:1992(RA2014)/FSSAI Manual Beverges, Sugar andconfectionary Product:2016

0.05 % to 15 %


Saffron (Filaments andPowder)

Bitterness ExpressedAs Direct Reading OfThe Absorbance OfPicrocrocine

IS 5453: (PART2)2016/ FSSAI manualSpices andCondiments: 2016

10 % to 80 %



Colouring StrengthExpressed As DirectReading Of TheAbsorbance Of crocine

IS 5453: (PART2):2016/ FSSAI manualSpices andCondiments: 2016

50 to 200



Safranal Expressed AsDirect Reading Of TheAbsorbance

IS 5453: (PART2)2016/ FSSAI manualSpices andCondiments: 2016

10 % to 70 %










Permanent Facility


Specific NutritionalLabeling Parameters

Saturated fats AOAC 996.06, Pg 21st, Chapter 41, 20th Edn./In house method(BEE/SOP/FDP/ 005)Rev. no 01 Rev.date:24/09/2018: 2018

0.5 % to 90 %


Spices andCondiments, Whole &Powdered (Cardamom,Chilies & Capsicum,Coriander, Fenugreek,Mustered, Nutmeg,Black Pepper, Poppyseeds, Turmeric,Ajwain, Asafetida,Mace, Star Aniseed,Celery ,Ginger, Clove,Cassia, Cinnamon,Stone Flower, FennelSeeds Curry Powder,Garam Masala) SaffronWhole & Powdered

Alcohol Soluble extract IS1797:2017 / FSSAImanual Spices andCondiments: 2016

0.01 % to 90 %










Permanent Facility



Cold water Solubleextract


0.01 % to 80 %



Salt IS1797:2017 / FSSAImanual Spices andCondiments: 2016

0.01 % to 20 %










Permanent Facility



Sudan Dyes (I,II,III,IV) FSSAI Manual FoodAdditive/ HouseMethod(BEE/SOP/FDP28):2016

0.1 to 100 mg/kg



Volatile Oil IS1797:2017 / FSSAImanual Spices andCondiments: 2016

0.001 % to 10 %










Permanent Facility



Crude fiber IS1797:2017 / FSSAImanual 2016 Spicesand Condiments/ IS10226(Part I): 1982(RA 2015): 2017

0.01 % to 50 %



Nonvolatile etherextract


1.0 % to 25 %










Permanent Facility



Total ash IS1797:2017 / FSSAImanual Spices andCondiments: 2016

0.05 % to 20 %



Water Insoluble Ash IS1797:2017 / FSSAImanual Spices andCondiments : 2016

0.01 % to 20 %










Permanent Facility



Acid Insoluble Ash IS1797:2017 / FSSAImanual Spices andCondiments: 2016

0.01 % to 2.0 %



Moisture IS1797:2017 / FSSAImanual Spices andCondiments : 2016

0.01 % to 30 %










Permanent Facility



TotalAflatoxins,Aflatoxins(B1, B2, G1, G2)

AOAC 2005.08 21stEdition/ In-housemethod(BEE/SOP/FDP /017)Rev. no 01 Rev.date:24/09/2018: 2018

0.2 to 100










Permanent Facility


Spices andCondiments, Whole &Powdered (Cardamom,Chilies & Capsicum,Coriander, Fenugreek,Mustered, Nutmeg,Black Pepper, Poppyseeds, Turmeric,Ajwain, Asafetida,Mace, Star Aniseed,Celery ,Ginger, Clove,Cassia, Cinnamon,Stone Flower, FennelSeeds Curry Powder,Garam Masala) SaffronWhole &PowderedChillies(Whole & Powdered)

Capsaicin ASTA 21.3 (Revised2004), AOAC 995.03pg. to14 21st edition,2012. In house method(BEE/SOP/FDP /014)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100


Sugar and ByProductsSuger BoiledConfectionery-MilkToffee, Butter Toffeee,Lozenges, ChewningGum and Bubblegum,Ice Lollies or EdibleIces, SweeteningAgents IncludingHoney, Sugar, Misri,Gur Or Jagerry, GoldenSyrup, Dried GlucoseSyrup

Physical Parameterslike color, texture, odor

IS 5982:2003(RA2013): 2013

Qualitative










Permanent Facility


Sugar, sugarconfectionary andrelated Products(including sugar boiledconfectionary, chewinggum, bubble gum, MilkToffee, Butter Toffeee,Lozenges, ChewningGum and Bubblegum,Ice Lollies or EdibleIces, SweeteningAgents IncludingHoney, Sugar, Misri,Gur Or Jagerry, GoldenSyrup, Dried GlucoseSyrup)

IS 6287:1985Reaffirmed 2010,900.02, Pg. 19,Chapter 44 AOAC 21stEd / FSSAI manual2016 Beverages ,Sugar& Sugar product andConfectionery product

IS 6287:1985Reaffirmed 2015,900.02, Pg. 19,Chapter 44 AOAC 21stEd / FSSAI manual2016 Beverages ,Sugar& Sugar product andConfectionery product:2015

0.005 to 10.0


Sugar, sugarconfectionary andrelated Products(including sugar boiledconfectionary, chewinggum, bubble gum, MilkToffee, Butter Toffeee,Lozenges, ChewningGum and Bubblegum,Ice Lollies or EdibleIces, SweeteningAgents IncludingHoney, Sugar, Misri,Gur Or Jagerry, GoldenSyrup, Dried GlucoseSyrup)

Sulphated ash IS 6287:1985Reaffirmed 2010,900.02, Pg. 19,Chapter 44 AOAC 21stEd / FSSAI manualBeverages ,Sugar &Sugar product andConfectionery product:2016

0.005 % to 10.0 %










Permanent Facility


Suger BoiledConfectionery-MilkToffee, Butter Toffeee,Lozenges, ChewningGum and Bubblegum,Ice Lollies or EdibleIces, SweeteningAgents IncludingHoney, Sugar, Misri,Gur Or Jagerry, GoldenSyrup, Dried GlucoseSyrup

Acid Insoluble ash IS 6287:1985(RA2015)/ FSSAI ManualBeverages , Sugar &Confectionery Product:2016

0.01 % to 2.0 %



Conductivity Ash IS 15279:2003(RA2013)/FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

20 % to 70 %










Permanent Facility



ICUMSA color unit IS 15279:2003(RA2013)/ FSSAI :2013

20 IU to 100 IU



Moisture IS15279:2003(RA2013)/IS 5982:1971(RA2013)/IS 1152:2003(RA2013)/ FSSAIManual Beverges ,Sugar & ConfectioneryProduct : 2016

0.01 % to 15 %










Permanent Facility



Polarization IS 15279:2003(RA2013) Sugar &Confectionery Product:2013

40 to 100



Presence of dirt, ironfillings, otherextraneous matter

IS 5982:2003(RA2013): 2013

Qualitative










Permanent Facility



Protein IS 6287: 1985Reaffiemed2015/FSSAI ManualBeverages , Sugar &Confectionery Product:2016

0.1 % to 25 %



Reducing sugar IS 6287:1985Reaffirmed 2015/FSSAI ManualBeverages , Sugar &Confectionery Product:2016

1.0 % to 80 %










Permanent Facility



Sucrose IS 6287:1985 (RA2015)/IS15279:2003(RA2013)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

15 % to 100



Sulphur Dioxide (asSO2)

IS 6287:1985(RA2015)/ FSSAIManual Beverages ,Sugar & ConfectioneryProduct: 2016

0.05 to 80










Permanent Facility



Total Fat IS 6287: 1985Reaffiemed2015/FSSAI ManualBeverages , Sugar &Confectionery Product:2016

0.1 % to 35 %


Synthetic Food colours-Ponceau 4R,Carmoisine ,Erythrosine, Tartrazine,Sunset Yellow FCF,Indigo Carmine,Brilliant Blue FCF, Fastgreen FCF

Combined ether extract IS 1699 :1995 (RA2015): 2015

0.01 % to 10 %



Loss on drying IS 1699 :1995 RA :2015

0.1 % to 25 %










Permanent Facility



Total dye content IS 1694:1994(RA2014)/ IS1695 :1994 (RA2014)/IS 2558 :1994(RA2014)/ IS 1698:1994 RA: 2014

0.5 % to 99 %



Water insoluble matter IS 1699: 1995 RA:2015

0.01 % to 10 %


Tea and Tea products(Instant tea powder,Flavored Tea , GreenTea)

Moisture IS 3633:2003Reaffirmed2013/ IS13853:1993 Reaffirmed2014/ FSSAI manualBeverages ,Sugar &Sugar product andConfectionery product :2016

0.1 % to 20 %


Toned Milk Chloride IS 1479(Part1):1961(RA2016)/FSSAI Manual Milk &Milk Product: 2016

0.005 % to 5 %


Toned milk Crude Protein IS 1479(Part1)(RA2018)/IS7219:1973 RA: 2015

0.01 % to 40 %










Permanent Facility


Toned Milk Solid Non Fat(SNF) IS1479(Part1):1961(RA2016)/FSSAI ManualMilk & Milk Product:2016

1.0 % to 20 %


Toned milk Titratable acidity aslactic acid

IS1479(Part1):1961(RA2016)/FSSAI MAnualMilk & Milk Product:2016

0.009 % to 10 %


Toned milk Total Ash IS1479(Part1):1961(RA2014)/FSSAI ManualMilk & Milk Product:2016

0.01 % to 20 %


Toned Milk Total Fat IS 1479(Part1):1961(RA2016)/FSSAIManual Milk & MilkProduct: 2016

0.01 % to 15 %


Toned Milk Total Nitrogen IS1479(Part2):1961(RA2018)/IS7219:1973 RA:2015

0.01 % to 3.0 %


Toned Milk Total Solids IS1479(Part1):1961(RA2016)/FSSAI Manual Milk & MilkProduct: 2016

1 % to 90 %


Turmeric Whole &Powder

Curcumin IS 3576 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

0.5 to 35










Permanent Facility



Dead Insects IS 3576 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

0 % to 15 %



Extraneous matter IS 3576 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

0 % to 25 %



Lead Chromate IS 3576 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

Qualitative



Living Insects IS 3576 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

0 % to 10 %



Starch IS 3576 : 2010(RA2015) / FSSAImanual Spices andCondiments: 2016

0.1 % to 60 %


Vacuum evaporatediodized salt

Sodium Chloridecontent as NaCl

IS 7224:2006 RA :2016

1 % to 100 %



Alkalinity (as Na2CO3) IS 7224:2006 RA :2016

0.05 % to 2.0 %



Anticaking agent IS 7224:2006 RA: 2016 Qualitative










Permanent Facility



Anticaking agent IS 7224:2006 RA: 2016 Qualitative



Arsenic IS 7224:2006 RA: 2016 0.01 to 2.0



Calcium as Ca (watersoluble)

IS 7224:2006 RA: 2016 0.003 % to 2.0 %



Iodine IS 7224:2006 RA: 2016 0.5 to 200



Iron Content IS 7224:2006 RA: 2016 Qualitative



Magnesium as Mg(water soluble )

IS 7224:2006 RA: 2016 0.01 % to 2.0 %



Matter soluble in waterother than NaCl

IS 7224:2006 RA :2016

0.01 % to 10 %



Moisture IS 7224:2006 RA: 2016 0.01 % to 10 %



Particle Size IS 7224:2006 RA :2016

0 % to 100 %










Permanent Facility



Sulphates as SO4 IS 7224:2006 RA: 2016 0.01 % to 2.0 %



Water insoluble matter IS 7224:2006 RA: 2016 0.001 % to 2 %

913 CHEMICAL-RESIDUES IN FOODPRODUCTS

Animal Feed/Pet FoodsMeat Meal as LiveStock Ingredient andAll Other Type ofAnimal feeds(Soyabean Meal, MaizeGluten Meal, RapeseedMeal, Sunflower Meal,Fish mealCotton seedmeal )and All OilCakes, Dog Food,Cattle feed.


AOAC 2005.08 21stEdn. / In-house method(BEE/SOP/FDP/017)Rev. no 01, Rev.date:24/09/2018: 2019

0.1 to 100










Permanent Facility




AOAC 2005.08 21stEdn./In-house method(BEE/SOP/FDP/0 17)Rev. no 01, Rev.date:24/09/2018: 2019

0.1 to 100










Permanent Facility



Manganese AOAC 985.355,999.1121th edition : 2019




Zinc AOAC 999.11Chapter9 21st Edn. 2012., Pg19,985.65/ In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.05 to 200










Permanent Facility



Arsenic AOAC 986.15, Chapter9 Pg 1 ,21st Edn. / In-house method(BEE/SOP/FDP/012)Rev. no 01 Rev.date:24/09/2018: 2019

100 to 10000



Mercury AOAC 971.21 21stEdn./ In-house method(BEE/SOP/FDP/012)Rev. no 01 Rev.date:24/09/2018: 2019

0.5 to 100










Permanent Facility



Chromium AOAC 985.355,999.1121st edition / In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.02 to 10.0



Tin AOAC 999.11, 985.65Chapter 9 Pg 19, 21stEdn. : 2019

1.0 to 300










Permanent Facility



Lead AOAC 999.11, Chapter9 21st Edn. 2012. Pg19,985.65/ In-housemethod(BEE/SOP/FDP/011)Rev. no 01, Rev.date:24/09/2018: 2019

0.5 to 10



Nickel AOAC 985.355,999.1121st edition / In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 200










Permanent Facility



Cadmium AOAC 999.11, 985.65Chapter 9 Pg 1921stEdn. / In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.001 to 10



Copper AOAC 999.11, Chapter9 21st Edn. 2012. Pg19,985.65/ In-housemethod(BEE/SOP/FDP/011)Rev. no 01 Rev.date:24/09/2018: 2019

0.1 to 200










Permanent Facility



Iron AOAC 985.355,999.1121th edition / In-housemethod(BEE/SOP/FDP/ 011)Rev. no 01 Rev.date:24/09/2018: 2019




Aflatoxins G1 AOAC 2005.08 21stEdn. / In-house method(BEE/SOP/FDP/ 017)Rev. no 01Rev.date:24/09/2018: 2019

0.2 to 100










Permanent Facility



Aflatoxins G2 AOAC 2005.08 21stEdn. /In-house method(BEE/SOP/FDP /017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



Aflatoxins B1 AOAC 2005.08 21stEdn./ In-house method(BEE/SOP/FDP/ 017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



Aflatoxins B2 AOAC 2005.08 21stEdn./ In-house method(BEE/SOP/FDP /017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100










Permanent Facility



Total aflatoxins (B1+B2+G1+G2 )

AOAC 2005.08 21stEdn./ In-house method(BEE/SOP/FDP /017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100




AOAC 2005.08 21stEdn. / In-house method(BEE/SOP/FDP/ 017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100




AOAC 2005.08 21stEdn. / In-house method(BEE/SOP/FDP/ 017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100










Permanent Facility



Total aflatoxins (B1+B2+G1+G2 )

AOAC 2005.08 21stEdn. / In-house method(BEE/SOP/FDP/017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



2,4-D In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018

0.01 mg/kg to 1.0mg/kg



Aflatoxin G2 AOAC 2005.08 21stedn. In-house method(BEE/SOP/FDP/022)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100










Permanent Facility



Aflatoxins B1 AOAC 2005.08 21stedn. In-house method(BEE/SOP/FDP/022)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



BHC-alpha In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2019




BHC-Beta In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




BHC-Gamma In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Celthodim In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018




Chlorothalonil In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018 : 2018




Cypermethrin I In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018 : 2019











Permanent Facility



Cypermethrin III In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Cypermethrin IV In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Fenamiphos In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018




Fenitrothion In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Hexachlorobenzene In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




o,p- DDD In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




o,p- DDE In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018











Permanent Facility



o,p- DDT In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




o,p’- DDE In-house method(BEE/SOP/FDP/029) :2019




p,p’- DDD In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




p,p’- DDE In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




p,p’- DDT In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Permethrin I In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Permethrin II In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018











Permanent Facility



Pyrethrin In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018 : 2018




Quintozone In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018

0.01 to 1.0



Quintozone In-house method(BEE/SOP/FDP/029);Rev. no 01 Rev.date:24/09/2018: 2018




Tebuconazole In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018




Aflatoxin G1 AOAC 2005.08 21stedn. In-house method(BEE/SOP/FDP/022)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



Aflatoxin B2 AOAC 2005.08 21stedn. In-house method(BEE/SOP/FDP/022)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



Aldicarb In-house method(BEE/SOP/FDP/028);Rev. no 01 Rev.date:24/09/2018: 2018











Permanent Facility



Carbendazim In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018




Disulfoton In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018




Metalaxyl In-house method(BEE/SOP/FDP /028) :2018




Oxamyl In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018: 2018




Propargite In-house method(BEE/SOP/FDP /028);Rev. no 01 Rev.date:24/09/2018 : 2018





AOAC 2005.08 21stedn. In-house method(BEE/SOP/FDP/022)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100



Copper AOAC 2012. 999. 11Pg. 19Chapter 9 21stEdn. / In-house method(BEE/SOP/FDP /011)Rev no 01, Rev date24/09/2018: 2019

0.5 to 200










Permanent Facility


Raw ,Frozen Meat &it’s product

Copper AOAC 2012. 999. 11Pg. 19Chapter 9 21stEdn. / In-house method(BEE/SOP/FDP /011)Rev no 01, Rev date24/09/2018: 2019

0.5 to 200



Iron AOAC 999.11 Chapter9 21st Edn. Pg 19/ In-house method(BEE/SOP/FDP 011)Rev. no 01 Rev.date:24/09/2018: 2019

1.0 to 1000



TotalAflatoxins,Aflatoxins(B1, B2, G1, G2)

AOAC 2005.08 21stEdition/ In-housemethod(BEE/SOP/FDP /017)Rev. no 01 Rev.date:24/09/2018: 2019

0.2 to 100










Permanent Facility


Synthetic Food colours(Ponceau 4R,Carmoisine ,Erythrosine, Tartrazine,Sunset Yellow FCF,Indigo Carmine,Brilliant Blue FCF, Fastgreen FCF)

Total heavy metal asPb

AOAC 21st Edn.999.11 pg.19 In-housemethod(BEE/SOP/FDP/011)Rev No 01 Revdate:24/09/2018: 2019

0.1 to 5

975 CHEMICAL-RESIDUES IN WATER

Packaged drinkingwater /PackagedNatural mineral water

Alachlor EPA 525 /AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Butachlor AOAC 990.0621stedition/In-housemethod(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



d -HCH AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility



Isoproturon EPA 532 /AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

20 to 100



Methyl Paraoxon EPA 8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018 : 2019

0.01 to 100


Drinking Water ? -HCH (Lindane) AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water 1-Methylnaphthalene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water 2,2',3,3',4,4',6-Heptachlorobiphenyl

IS13428: 2005(RA2014)/In housemethod(BEE/SOP/FDP/20);Rev. no 01 Rev.date:24/09/2018: 2018

0.01 to 100










Permanent Facility


Drinking Water 2,2’,3,3’,4,5’,6,6’-Octachlorobiphenyl

IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)Rev. no 01 Rev.date:24/09/2018: 2014

0.01 to 100


Drinking Water 2,2’,3’,4,6-Pentachlorobiphenyl

IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)Rev. no 0.1 Rev.date:24/09/2018: 2018

0.01 to 100


Drinking Water 2,2’,4,4’,5,6’-Hexachlorobiphenyl


0.01 to 100


Drinking Water 2,2’,4,4’-Tetrachlorobiphenyl


0.01 to 100


Drinking Water 2,3-Dichlorobiphenyl IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.01 to 100










Permanent Facility


Drinking Water 2,4,5-Trichlorobiphenyl IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.01 to 100


Drinking Water 2,4D AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water 2-Chlorobiphenyl IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.01 to 100


Drinking Water 2-methylnaphthalene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


drinking water Acenaphthene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100










Permanent Facility


Drinking Water Acenaphthene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Acenaphthene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Acenaphthylene APHA 644023rdedition/ In-housemethod(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water a-HCH AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Alachlor AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP/0 08)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility


Drinking Water Aldrin AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Aluminium (as Al) IS 3025, (Part 55):1983 RA: 2014

0.01 to 0.3


Drinking Water Arsenic (as As) IS 3025, (Part 37):1983 (RA 2014)/ In-house method(BEE/SOP/FDP 12)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 200


Drinking water Atrazine AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP/0 08)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Barium (as Ba) Annex F IS IS13428:2005 (RA2014)or IS 15302/ In-housemethod(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2014

1.0 to 1000










Permanent Facility


Drinking Water Benzo (g,h,i) pyrlene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Benzo(a)anthracene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Benzo(a)pyrene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Benzo(b)Fluoranthene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2018

0.01 to 100


Drinking Water Benzo(k)Fluoranthene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


drinking Water Butachlor AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP/ 008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility


Drinking Water Cadmium (as Cd) IS 3025, (Part 41):1983 (RA 2014) In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.02 to 20


Drinking Water Chlorpyrifos AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Chromium (as Cr) IS 13428:2005 (RA2014)/ In-housemethod(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.02 to 100


Drinking Water Chrysene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Copper (as Cu) IS 3025, (Part 42):1983 (RA 2014)/ In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2018

0.05 to 1500










Permanent Facility


Drinking Water d HCH AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Dibenz(a,h)anthracene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Dieldrin AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking water Endosulphan (ß -sulphates)

AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Endosulphan sulphates AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility


Drinking Water Ethion AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)(Rev. no 01; Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Fluoranthene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Fluorene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Indeno(1,2,3-C,D)pyrene

APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Iron IS 3025(part 53)1983RA : 2014

0.05 mg/l to 20 mg/l


Drinking water Isoproturon AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

20 to 100










Permanent Facility


Drinking Water Lead (as Pb) IS 3025, (Part 47):1983 (RA 2014) / In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 25


Drinking Water Malaoxon AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Malaoxon AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Malathion AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Manganese (as Mn) IS 3025 (Part46):1994(RA2014) In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 2000










Permanent Facility


Drinking Water Mercury (as Hg) IS 3025,( Part 48):1983 (RA 2014)/In-house method(BEE/SOP/FDP 12)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.2 to 5.0


Drinking Water Methyl Paraoxon AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Methyl Parathion AOAC 990.06 21stedition / In-housemethod(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Molybdenum(as Mo) IS3025(Part2):200(RA2014)/ In-housemethod(BEE/SOP/FDP 12)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.5 to 70


Drinking Water Monocrotophos AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility


Drinking Water Naphthalene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Nickel (as Ni) IS 13428:2005 (RA2014)/ In-housemethod(BEE/SOP/FDP10) Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 50


Drinking Water o,p- DDD AOAC 990.06 21stedition/ In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water o,p- DDE AOAC 990.06 21stedition/ In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water o,p- DDT AOAC 990.06 21stedition/ In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility


Drinking Water p,p’- DDD AOAC 990.06 21stedition/ In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water p,p’- DDE AOAC 990.06 21stedition/ In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water p,p’- DDT AOAC 990.06 21stedition/ In-housemethod(BEE/SOP/FDP /008)(Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Phenanthrene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Phorate AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 0.1 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility


Drinking Water Phoratessulphoxide AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 0.1 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Phoratesulphon AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 0.1 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking water Pyrene APHA 6440 23rdedition/ In-house method(BEE/SOP/FDP/020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100


Drinking Water Selenium (as Se) IS 3025, (Part 56):1983 (RA2014)/ In-house method(BEE/SOP/FDP 12)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 60


Drinking water Silver (as Ag) Annex J of 13428:2005(RA 2014) / In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 100










Permanent Facility


Drinking Water ß- HCH AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP/ 008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100


Drinking Water Zinc (as Zn) IS 3025, Part 49: 1983(RA 2014) In-housemethod(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.01 to 15


Package drinkingwater/Package naturalmineral water

Sliver Annexure J of IS13428:2005 (RA 2014)/In-housemethod(BEE/SOP/FDP10) Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 100


Package drinkingwater/Package naturalmineral water

Zinc IS 3025, (Part 49):1983 (RA 2014) In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014:2014

0.01 mg/l to 15 mg/l



? HCH (Lindane) AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility



1-Methylnaphthalene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



2,2’,3,3’,4,4’,6-Heptachlorobiphenyl

IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)(Rev. no 0.1 Rev.date:24/09/2018): 2014

0.01 to 100



2,2’,3,3’,4,5’,6,6’-Octachlorobiphenyl


0.01 to 100



2,2’,3’,4,6-Pentachlorobiphenyl


0.01 to 100



2,2’,4,4’,5,6’-Hexachlorobiphenyl


0.01 to 100










Permanent Facility



2,2’,4,4’-Tetrachlorobiphenyl


0.01 to 100



2-Chlorobiphenyl IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)(Rev. no 0.1 Rev.date:24/09/2018): 2014

0.01 to 100



2-methylnaphthalene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



2-methylnaphthalene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Acenaphthene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100










Permanent Facility



a-HCH AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Aluminium (as Al) IS 3025, Part 55: 1983RA: 2014

0.01 to 0.3



Antimony (as Sb) IS 13428:2005 RA:2014

0.05 to 10



Arsenic (as As) IS 3025, (Part 37):1983 (RA2014)/ In-house method(BEE/SOP/FDP 12)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 100



Barium (as Ba) Annex F IS IS13428:2005 (RA2014)or IS 15302/ In-housemethod(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2018

0.5 to 1000



Benzo(a)pyrene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100










Permanent Facility



Cadmium (as Cd) IS 3025, (Part 41):1983 (RA2014)/ In-house method(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.02 to 20



Chlorpyrifos EPA525.2/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Chromium (as Cr) IS 13428:2005(RA2014)/ In-housemethod(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.02 to 100



Chrysene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Copper (as Cu) IS 3025, (Part 42):1983 (RA2014) / In-house method(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2018

0.05 to 100










Permanent Facility



Endosulphan sulphates AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Endosulphan a -sulphates

AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Endosulphanß-sulphates

AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Ethion AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Fluoranthene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100










Permanent Facility



Fluorene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Indeno(1,2,3-C,D)pyrene

APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Iron IS 3025, (Part 53):1983, RA : 2014

0.05 to 5



Lead (as Pb) IS 3025 (Part 47): 1983(RA2014)/ In-housemethod(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 25



Manganese (As Mn) IS 3025(Part59):1983(RA 2017)/Inhouse method(BEE/SOP/FDP/10)REV.01REV. Date24/09/2018: 2017

0.05 to 2000










Permanent Facility



Mercury (as Hg) IS 3025, (Part 48):1983 (RA2014) In-house method(BEE/SOP/FDP 12)Rev. no 0.1 Rev.date:24/09/2018: 2018

0.2 to 5.0



Monocrotophos AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.010 to 100



Naphthalene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Nickel (as Ni) IS 13428:2005(RA2014)/ In-housemethod(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 50



o,p- DDD AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility



o,p- DDE AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



o,p- DDT AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



p,p’- DDD AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



p,p’- DDE AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



p,p’- DDT AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility



Phenanthrene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Phorate EPA8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Phoratessulphoxide EPA8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Pyrene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Selenium (as Se) IS 3025, (Part 56):1983 (RA2014)/ In-house method(BEE/SOP/FDP 12)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 15










Permanent Facility



Sodium (as Na) IS 3025(Part 45): 1983(RA2014)/ In-housemethod(BEE/SOP/FDP 10)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 300



ß - HCH AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



2,4-D EPA 515.1 /AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Acenaphthene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Acenaphthylene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100










Permanent Facility



Acenaphthylene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Aldrin AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Atrazine AOAC 990.06 21stedition/In-housemethod(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Benzo(a)anthraene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100




0.01 to 100










Permanent Facility




0.01 to 100



Benzo(b)Fluoranthene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Benzo(b)Fluoranthene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Benzo(g,h,i)prylene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Benzo(k)Fluoranthene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100










Permanent Facility



Dibenz(a.h)anthracene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Dibenz(a.h)anthracene APHA 6440 23rdedition / In-housemethod(BEE/SOP/FDP/ 020)Rev. no 01 Rev.date:24/09/2018: 2017

0.01 to 100



Dieldrin EPA525/AOAC 990.0621st edition/In-housemethod(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Malaoxon EPA 8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



Malathion EPA 8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP/008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100










Permanent Facility



Methyl Parathion EPA 8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018 : 2019

0.01 to 100



Phoratesulphon EPA8141 A/AOAC990.06 21st edition/In-house method(BEE/SOP/FDP /008)Rev. no 01 Rev.date:24/09/2018: 2019

0.01 to 100



2,4,5-Trichlorobiphenyl IS 13428:2005(RA2014) / In-housemethod(BEE/SOP/FDP 20)(Rev. no 0.1 Rev.date:24/09/2018): 2014

0.01 to 100


Water for food industry Arsenic (as As) IS 3025, (Part 37):1983 (RA 2014)/ In-house method(BEE/SOP/FDP 12)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 200


Water for food industry Chromium (as Cr) AOAC 990.06 20thedition/In-housemethod(BEE/SOP/FDP 08)Rev. no 0.1 Rev.date:24/09/2018: 2014

0.02 to 100










Permanent Facility


Water for food industry Copper (as Cu) IS 3025, (Part 42):1983 (RA 2014)/ In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 1500


Water for food industry Iron (as Fe) IS 3025, (Part 53):1983, (RA 2014): 2014

0.05 to 20


Water for food industry Lead (as Pb) IS 3025, (Part 47):1983 (RA 2014) / In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.1 to 25


Water for Food Industry Manganese (as Mn) IS 3025 (Part46):1994(RA2014) In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2018

0.05 to 2000


Water For FoodIndustry

selenium(as Se) IS 3025, (Part 56):1983 (RA2014)/ In-house method(BEE/SOP/FDP 12)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 60


Water for food industry Zinc (as Zn) IS 3025, Part 49: 1983RA : 2014

0.01 to 15










Permanent Facility


Water for food industry Manganese (as Mn) IS 3025 (Part46):1994(RA2014) In-house method(BEE/SOP/FDP 10)(Rev. no 0.1 Rev.date:24/09/2018: 2014

0.05 to 2000

1133 CHEMICAL- WATER Drinking Wate Calcium as Ca IS 3025 (Part 40):1991, RA: 2014

1 to 1000

1134 CHEMICAL- WATER Drinking Water Anionic surface activeagents( as MBAS)

IS 3025( Part 29):1986, RA: 2014

0.01 to 500

1135 CHEMICAL- WATER Drinking Water Boron (as B) IS 3025 (Part 57):2005RA: 2017

0.01 to 100

1136 CHEMICAL- WATER Drinking Water Chloride IS 3025 (Part 32):1988, RA: 2014

0.1 to 500

1137 CHEMICAL- WATER Drinking Water Color IS 3025 (Part 4): 1983,RA: 2017

1 to 100

1138 CHEMICAL- WATER Drinking Water Cyanide IS 3025 (Part 27): 1988RA: 2014

10 to 1000

1139 CHEMICAL- WATER Drinking Water Fluoride IS 3025, (Part 60):1983 (RA2013)/ 4500CAPHA/4500 APHA B,C, D 22nd edn.: 2013

0.001 to 20

1140 CHEMICAL- WATER Drinking Water Free residual chlorine IS 3025 (Part 26):1986, (RA2016): 2016

0.1 to 10

1141 CHEMICAL- WATER Drinking Water Magnesium (as Mg) IS 3025 (Part 46):1994, RA: 2014

1 to 1000










Permanent Facility

1142 CHEMICAL- WATER Drinking Water Manganese IS 3025 (Part46):1994(RA2017) In-house method(BEE/SOP/FDP /010)(Rev. no 01 Rev.date:24/09/2018: 2017

0.05 to 2000

1143 CHEMICAL- WATER Drinking Water Mineral oil IS 3025 (Part 39):1991,RA: 2014

0 to 5

1144 CHEMICAL- WATER Drinking Water Nitrate as NO3 IS 3025 (Part 34):1988, RA: 2014

0.1 to 20

1145 CHEMICAL- WATER Drinking Water Nitrite as NO2 IS 3025 (Part 34):1988, RA: 2014

0.1 to 20

1146 CHEMICAL- WATER Drinking Water Odor IS 3025 (Part 5):1983,RA: 2017

Qualitative

1147 CHEMICAL- WATER Drinking Water pH IS 3025 (Part 11):1983, RA: 2017

2.0 to 12.0

1148 CHEMICAL- WATER Drinking Water Phenolic compounds(as C6H5OH)

IS 3025 (Part 43): 1992RA: 2014

0.01 to 5

1149 CHEMICAL- WATER Drinking Water Specific conductance IS 3025 (Part 14):1993, RA : 2014

0.01 to 50

1150 CHEMICAL- WATER Drinking Water Sulphate as SO4 IS 3025 (Part 24):1986, RA: 2014

0.1 to 50

1151 CHEMICAL- WATER Drinking Water Sulphide as H2S IS 3025 (Part 26):1986, RA: 2014

0.01 to 5

1152 CHEMICAL- WATER Drinking Water Taste IS 3025 (Part 8): 1983,RA: 2017

Qualitative

1153 CHEMICAL- WATER Drinking Water Total Alkalinity asCaCO3

IS 3025 (Part 23):1986, RA: 2014

0.1 to 50










Permanent Facility

1154 CHEMICAL- WATER Drinking Water Total Dissolve Solids(TDS)

IS 3025 (Part 16):1983, RA: 2017

0.01 to 90

1155 CHEMICAL- WATER Drinking Water Total hardness (asCaCO3)

IS 3025 (Part 21):1983, RA: 2014

1 to 1000

1156 CHEMICAL- WATER Drinking Water Total Solid IS 3025 (Part-15) :1967RA: 2014

0.1 to 50

1157 CHEMICAL- WATER Drinking Water Total Suspended Solid IS 3025 (Part-17) :1967RA: 2017

0.1 to 50

1158 CHEMICAL- WATER Drinking Water Turbidity IS 3025 (Part 10):1984, RA: 2014

1 to 1000

1159 CHEMICAL- WATER Packaged drinkingwater

pH IS 3025, Part 11: 1983RA : 2017

2.0 to 12.0


Colour IS 3025, Part 4:1983RA : 2017

0.5 to 100


Odour IS 3025, Part 5: 1983RA : 2017

Qualitative


Taste IS 3025, Part 8: 1983RA : 2015

Qualitative


Total Dissolved Soids(TDS)

IS 3025, Part 16: 1983RA : 2017

0.001 to 90


Turbidity, NTU IS 3025, Part 10: 1983RA: 2017

0 to 500

1165 CHEMICAL- WATER Packaged drinkingwater /Natural mineralwater

Nitrate as NO3 IS 3025, Part 34: 1983RA: 2014

0.01 to 20


Sulphate as SO4 IS 3025, Part 24: 1983RA: 2014

1 to 500










Permanent Facility


Chloride (as Cl) IS 3025, Part 32: 1983RA: 2014

0.1 to 300


Fluoride (as F) IS 3025, Part 60: 1983,(RA2014)/ 4500CAPHA/ 4500 APHAB,C,D 22ndedn.: 2014

0.0001 to 20


Nitrite as NO2 IS 3025, Part 34: 1983RA: 2014

0.01 to 20

1170 CHEMICAL- WATER Packaged drinkingwater /PackagedNatural mineral water

Cyanide (as CN) IS 3025, Part 27: 1983RA: 2014

10 to 1000


Magnesium (as Mg) IS 3025, Part 46: 1983RA: 2014

0.01 to 60


Phenolic compounds(as C6H5OH)

IS 3025, (Part 43):1983 RA: 2014

0.01 to 10


Anionic surface activeagents (as MBAS)

IS 13428:2005 RA:2014

0 to 500


Borate (as B) IS 13428:2005 RA:2014

0.1 to 10.0


Bromate IS 14543:2016/ ISO15061:2001: 2016

2.5 to 25










Permanent Facility


Calcium (as Ca) IS 3025, Part 40: 1983RA: 2014

1 to 150


Mineral oil IS 3025 (Part 39): 1983RA: 2014

0 to 5


Residual free chlorine IS 3025,( Part 26):1983 RA: 2014

0.01 to 10


Sulphide (as H2S) IS 3025(Part 39):1983RA : 2014

0 to 5


Alkalinity (HCO3 ) IS 3025, Part 23: 1983RA: 2014

1 to 500

1181 CHEMICAL- WATER Water for food industry Color IS 3025 (Part 4): 1983,RA : 2017

1 to 100

1182 CHEMICAL- WATER Water for food industry Cyanide IS 3025 (Part 27): 1988RA: 2014

10 to 1000

1183 CHEMICAL- WATER Water for food industry Magnesium (as Mg) IS 3025 (Part 46):1994, RA: 2014

1 to 1000

1184 CHEMICAL- WATER Water for food industry Nitrate as NO3 IS 3025 (Part 34):1988, RA: 2014

0.1 to 20

1185 CHEMICAL- WATER Water for food industry Odor IS 3025 (Part 5): 1983,RA: 2017

Qualitative

1186 CHEMICAL- WATER Water for food industry pH IS 3025 (Part 11):1983, RA: 2017

2.0 to 12.0










Permanent Facility

1187 CHEMICAL- WATER Water for food industry Sulphate as SO4 IS 3025 (Part 24):1986,RA: 2014

0.1 to 250

1188 CHEMICAL- WATER Water for food industry Total hardness asCaCO3

IS 3025 (Part 21):1983, RA: 2014

1 to 1000

1189 CHEMICAL- WATER Water for food industry Total Solid IS 3025 (Part-15) :1967RA: 2014

0.1 to 50

1190 CHEMICAL- WATER Water for food industry Chloride IS 3025 (Part 32):1988, RA: 2014

0.1 to 500

1191 CHEMICAL- WATER Water for food industry Fluoride IS 3025, (Part 60):1983 (RA2013)/ 4500CAPHA/4500 : 2013

0.001 to 20

1192 CHEMICAL- WATER Water for food industry Phenolic compoundsas C6H5OH

IS 3025 (Part 43): 1992RA: 2014

0.01 to 5.0

1193 CHEMICAL- WATER Water for food industry Turbidity IS 3025 (Part 10):1984, RA: 2014

1 to 1000

'NOTE- The Laboratory has demonstrated competence for the stated scope for WATER. This however does not fully cover thespecification requirements of BIS for the Packaged Drinking Water as per IS 14543 and the Packaged Natural Mineral Water IS 13428.'






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