Sri lanka Quality Center – SLQC

Product Testing & Calibration

Testing & calibration laboratory needs to establish the status of its existing management system and technical competence with regard to requirements of SLAB for accreditation (obtaining of ISO/IEC 17025:2017) to ensure issuing results are accurate and acceptable level. 

SLAB accreditation has its principle purpose of generating high quality data, utilizing analytical measurements that are accurate, reliable and meeting or exceeding client expectations.  SLQC is working with SLAB accredited laboratories to ensure results of product testing and calibration for validation of ISO 22000, HACCP, GMP, ISO 9001, ISO 14001, Organic certification and any other quality systems or product certifications. That mean, the test results that prove food safety and quality must be held securely to protect your business. We are responsible for the sampling of all materials, and products sent to Lab and will ensure that sufficient quantities are provided for the purpose of the testing.

Our team has fully trained for sample collection procedures and we ensure that samples are collected without any contamination. Our team shall follow the following instructions.

  • During transportation our team shall ensure that all samples are properly packaged, labeled and protected from adverse environmental exposure. 
  • SLQC team will ensure that the sample is clearly labelled with the product name, lot number, testing required and any storage conditions. 
  • All received samples must be accompanied by documentation clearly indicating the sample name, lot number, test method, testing required and contact information. 
  • SLQC Consultant is responsible for providing to Lab instructions on product testing, approved specifications, require test as per products and method of analysis.
  • Lab will be responsible for faxing and/or e-mailing a completed Certificate of Analysis to SLQC office or clients. Lab will ensure that the following documentation is provided to SLQC office or clients in a timely manner

              – The original copy of the Certificate of Analysis.

              – Copies of all laboratory data recorded during testing.

We are collecting sample for shelf life analysis of food products, microbiological analysis, Chemical analysis and calibration of instruments 

Food Microbiological Testing

Most of food products are under gone for following microorganisms and number of testing and type of microorganism shall be decided based on the products

  • E. coli
  • Coliform
  • Listeria monocytogenes
  • Salmonella
  • Bacillus cereus
  • Total Plate Counts 
  • Yeast and Molds 
  • Clostridium Botulinum 

Food Chemistry Testing

Manufacturers need to have accurate information on the chemical composition of food products before they hit the shelves. It is essential to know the exact details for a product to avoid expensive recalls and build trust for their brand.

Food allergies, sensitivities, and intolerances are not just important to the modern consumer — chemistry testing for food products is also becoming a prerequisite for manufacturers looking to ensure compliance with specific government, regulatory, or industry standards.

Food Products testing and analysis for a variety of parameters found in food products, including:

  • Allergens
  • Aflatoxins
  • Trace metals
  • Salts
  • Moisture
  • Fat
  • Carbohydrates
  • Proteins
  • PH
  • Conductivity
  • Total Dissolved Solid (TDS) 
  • Total Solid (TS)
  • Brix 

Heavy Metals

Heavy metals can end up in a food for several reasons and heavy metals food testing is the only way to ensure that food products or water are within normal ranges and meet regulatory requirements.

The Following the main heavy metals that are closely monitored

  • Arsenic (AS)
  • Cadmium (Cd)
  • Mercury (Hg) 
  • Lead (Pd)
  • Cupper (Cu)
  • Aluminum (Al)
  • Zink (Zn)


Pesticide Residue 

Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. Exposure of the general population to these residues most commonly occurs through consumption of treated food sources. 

Tea, Fresh fruit and vegetables are being consumed in increasing quantities and it is this fresh produce that is most susceptible to pesticide residues. In order to protect consumers, pesticide residues are under strict legislation worldwide and comply with the maximum residue levels (MRLs) set by many countries. To be sure your product complies with international regulation

Using liquid chromatography and gas chromatography techniques, we can test several hundred residues of pesticides including

  • Fungicides
  • Herbicides
  • Insecticides
  • Molluscicides
  • Rodenticides

Calibration of Instruments 

Calibration refers to the act of evaluating and adjusting the precision and accuracy of measurement equipment. Instrument calibration is intended to eliminate or reduce bias in an instrument’s readings over a range for all continuous values. The main reasons for calibration are to ensure the reliability of the instrument, that it can be trusted.

The measuring of equipment is manufacturer generally assigns the measurement tolerance, suggests a calibration interval (CI) and specifies the environmental range of use and storage. The using organization generally assigns the actual calibration interval, which is dependent on this specific measuring equipment’s likely usage level. The assignment of calibration intervals can be a formal process based on the results of previous calibrations. 

Calibration Disciplines

There are many calibration disciplines, each having different types of calibrators and calibration references. Common calibration disciplines include but are not limited to




Conductivity meter






Pressure gauges or Vacuum gauges


Ruler, Vernier Calipers, Micrometers


Scale/Weighing Balance 


PH Meter









Relative density



Density Meter 


Moisture Meter 

Electrical resistance (ohm)