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Accredited by the Spanish National Accreditation Body (ENAC)

In KUDAM Laboratory we operates under the ENAC accreditation (Spanish National Accreditation Body), and it is audited regularly in order to guarantee the highest quality of our customers’ service.

UNE-EN ISO/IEC 17025 | physical-chemical and microbiological tests in food products

UNE-EN ISO/IEC 17025 | Tests in the environmental industry

Certifications

German Certification QS-System in the pesticide residue analysis in fruits and vegetables:

Laboratory authorized by the Federation of Celiac Associations of Spain (FACE) for the analysis and detection of gluten in food

Proficiency testing scheme

QS Qualität und Sicherheit GmbH

International Proficiency Testing in pesticide residues in fruits, vegetables and potatoes.

HYGIENE LGC Standards Proficiency Testing

International intercomparison with participation in surface microbiology.

GABINETE DE SERVICIOS PARA LA CALIDAD S.L.

National intercomparison with participation in microbiological analysis in food.

WEPAL

International intercomparison with participation for metals and other parameters in plants, soils and fertilizers.

FAPAS and LEAP

International intercomparison with participation in pesticide residues in fruits and vegetables, allergens in food and metals in food and water.

ERA

International intercomparison with participation in metals in waste water.

EU Reference Laboratories for Pesticide Residues

European intercomparison with participation in pesticide residues.

Spanish National Centre for Food Technology and Safety

National intercomparison with participation in quality of the food sector.

CONTEST LGC Standards Proficiency Testing

International intercomparison with participation in macro and micro components in soils

IELAB

National intercomparison with participation in physicochemical and microbiological water tests.

BIPEA

International intercomparison with participation in nutritional composition of foods, pesticide residues, dithiocarbamates and nitrates in fruits and vegetables, soils and wines, metals and allergens in foods.

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