Opening hours sample delivery
Mo.-Fr. 7 a.m. – 5 p.m.
Sa. on appointment

Proficiency testing

Proficiency testing

Without any doubt, quality management now is a factor of success. Certification is standard practice. For laboratories this means that the correctness of analytical resutls must be both guaranteed and reliably recorded. muva kempten GmbH is an accredited profiency test provider with international importance. Since DAkkS (Deutsche Akkreditierungsstelle) is a member of the European cooperation for Accreditation (EA), the International Accreditation Forum (IAF), and the International Laboratory Accreditation Cooperation (ILAC), the mutual recognition of accreditations as well as the acceptance of conformity assessments in Europe and all over the world is ensured.

Today the proficiency testing program of muva kempten GmbH is one of the worldwide most important schemes of that kind for all types of analysis of milk, milk products and food. 

The participation is possible for laboratories of all scientific fields and not limited to special topics. 
 
It is possible to register for our proficiency testing studies via the Online Portal throughout the whole year. The document Instructions for Online Portal gives further assistance.

Almost a year ago, it was the beginning of our new Online Portal. Thank you very much for your confidence and for taking this way with us. We are looking forward to your praise, criticism and suggestions. Please use the questionnaire for this.
 

For questions and customer demands we are available from 7:30 a.m. till 6:00 p.m. Please do not hesitate to contact us!

The delivery of the proficiency test samples shall be ex works.


With immediate effect the program for proficiency testing studies 2021/2022 is available:

PT-Program 2021/2022

We are looking forward to your registration!


Proficiency Testing Studies in May:

- Sensory: Ranking Order Taste in Sausage
- UHT-Milk
- Sensory: Ranking Order Taste
- Evaporated Milk / Coffee Cream
- Sensory: Drinking Water

Proficiency Testing Studies in June:

- Sodium Caseinate / Whey Protein Concentrate
- Tinned Sausage
- Sensory: Cold pressed, virgin Rapeseed Oil
- Minerals / Trace elements
- Sensory: Triangle Test Taste in Sausage


Proficiency Testing Studies in July:

- Microbiology: Bacterial Count in Powder and Cheese

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