Without a doubt, quality management is now a factor in success. Certification is standard practice. For laboratories this means that the correctness of the testing must be both guaranteed and reliably recorded. muva kempten GmbH has got the internationally accepted accreditation for performance of proficiency tests on the sectors of physical, physical-chemical, chemical, sensory and microbiological analysis of food stuffs according to DIN EN ISO/IEC 17043:2010 by the DAkkS, Deutsche Akkreditierungsstelle GmbH. DAkkS is a member of the European cooperation for Accreditation (EA), the International Accreditation Forum (IAF), and the International Laboratory Accreditation Cooperation (ILAC). It is a signatory to the Multilateral Agreements (MLA) of these organisations. The mutual recognition of accreditations among the Member Countries ensures the acceptance of conformity assessments in Europe and all over the world.
Inter-laboratory proficiency testing is extremely important for analytical quality assurance in laboratories throughout Germany, the rest of Europe and at an international level.
Today the proficiency testing programme of muva kempten GmbH is one of the worldwide most important schemes of that kind for chemical analysis of milk, milk products and food with - in total - more than 500 participating laboratories from more than 40 countries. As a participant in our proficiency testing programme you compare your laboratory with many other laboratories of the dairy and food industry, food and veterinary inspection services, import and customs control as well as with specialized dairy and food research and testing laboratories. You can clearly and objectively trace back, to which extent you have been met the „true value“ and to which extent you have been able to carry out accurate analysis within the critical limits derived from the precision data of the relevant reference method. The proficiency tests in chemical and microbiological studies are performed, when more than 10 laboratories participate. In average the number of participants is usually about 35 participants per proficiency test. We ask our costumers to inform the department proficiency testing / reference materials on appeals concerning their performance assessment within 14 days after receiving the proficiency test report in written form. The sensory proficiency testing studies are performed with more than 5 participating laboratories, due to the fact that each panel participate with more panellists.
The participation is possible for laboratories of all scientific fields and not limited to special topics. Amongst others in muva proficiency testing studies take part laboratories of food research and testing institutes, food testing laboratories, private laboratories, as well as food, veterinary and costumes inspection services.
The delivery of the proficiency test samples shall be ex works.
The registration for our proficiency testing studies is possible throughout the whole year. You can send the registration form by e-mail or fax. Please register not later than 6 weeks before the corresponding study.
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!
We kindly ask you to take a few minutes and to help us focusing your needs and assessing costumers satisfaction with our services by filling in the questionnaire on proficiency testing studies in microbiology. To thank you for your participation in this survey, we will raffle a free participation in a PT study in microbiology among all received questionnaires.
Questionnaire for microbiological Proficiency testing studies
NEW: Program proficiency testing studies 2019!!!
Have a look on our new program for proficiency testing studies in 2019.
More information and the registration form you will find here!
Proficiency testing studies in January:
- Raw Milk, shock frozen
- Whey Protein Concentrate, Sodium Caseinate
- Sensory: Evaluation of Milk acc. to ISO 22935
Proficiency testing studies in February:
- Milk Powder
- Sensory: Ranking Order Taste
- Microbiology: Yeasts in Milk
- Sensory: Triangle Test Odour
- Hard Cheese, Semi Hard Cheese