SIERRA LEONE STANDARDS BUREAU FOOD LABORATORIES

General Information

Type of service provider

Testing laboratory

Physical postal address

WAHMAN ABU COMPOUND, FERRY JUNCTION
Freetown
Sierra Leone

Phone number

+232 76 626488

E-mail

Slsb2009 [at] yahoo.com

Website

https://www.standardssl.org

Legal Status

Public

Has the laboratory been accredited in any scopes?

Does the laboratory have other sites?

Personnel

Chief Executive Officer (CEO) / Head of Organization

CEO Name

PROFESSOR THOMAS YORMAH

CEO Phone

+232 76626488

CEO E-mail

Tom_yormah [at] yahoo.com

Total laboratory personnel

Male laboratory personnel

Female laboratory personnel

Technical personnel

Technical personnel total

Male technical personnel

Female technical personnel

Technical Information

Testing

Laboratory services offered

Water / food

Scope of services offered

Test object or product tested or matrices

Drinking water parameters for Food Microbiology

Test parameter/ properties measured

Aerobic Plate Count
Coliforms
Escherichia Coli
Salmonella

Type of test/ instrumentation used

ISO Test Methods
Incubator
ISO Test Methods
Incubator
ISO Test Methods
Incubator
ISO Test Methods
Incubator

Methods

ISO 6222 1999
ISO 4832 2006
ISO 16649 –2-2001
ISO 6579-2-2002

Accreditation status

Test object or product tested or matrices

Other Food Products for Food Microbiology

Test parameter/ properties measured

Aerobic Plate Count
Coliforms
Escherichia Coli

Type of test/ instrumentation used

ISO Test Methods
Incubator
ISO Test Methods
Incubator
ISO Test Methods
Incubator

Methods

ISO 4833-3-2003
ISO 4832-2006
ISO 16649-2-2001

Accreditation status

Test object or product tested or matrices

Other Food Products for Food Microbiology Cont:

Test parameter/ properties measured

Salmonella
Staphylococcus Aureaus
Yeast and Moulds with aw ≥ 0.95
Yeast and Moulds with aw ≤ 0.95

Type of test/ instrumentation used

ISO Test Methods
Incubator
ISO Test Methods
Incubator
ISO Test Methods
Incubator
ISO Test Methods
Incubator

Methods

ISO 6579-2-2002
ISO-6888-2-1999
ISO 21527-1-2008
ISO 21527-2-2008

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Water

Test parameter/ properties measured

Total Hardness determination (calcium and magnesium)
pH
Electrical conductivity
Turbidity
Flouride
Total Dissolve Solids
Alkalinity
Chloride
Iron
Arsenic

Type of test/ instrumentation used

Burette
pH meter
Conductivity meter
Turbidity meter
Flouride meter
Conductivity meter/TOS Meter
Burette
Burette
UV/AAS
AAS/Rapid test kit

Methods

AOAC 973.52
AOAC 920.199
AOAC 973.41
AOAC 973.40
AOAC 973.57
AOAC 939.11
AOAC 920.195
AOAC 973.43
AOAC 973.51
AOAC 920.197
AOAC 920.205

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Oils and Fats

Test parameter/ properties measured

Moisture and volatile matter
Specific gravity
Fatty acids

Type of test/ instrumentation used

Oven/balance
Pycnometer/balance
Burette/balance

Methods

AOAC 926.12
AOAC 920.212
AOAC 940.28

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Rice

Test parameter/ properties measured

Moisture
Organoleptic/physical parameters

Type of test/ instrumentation used

Oven/balance/micro mill
Balance

Methods

AOAC 926.12

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Biscuits

Test parameter/ properties measured

Ash
Protein
Fat

Type of test/ instrumentation used

Furnace/balance
Balance/micro khejahl
Balance/Soxhlet/oven/steam bath

Methods

AOAC 942.05
AOAC 973.48
AOAC 920.39

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Salt

Test parameter/ properties measured

Organoleptic/physical parameters
Particle size
Sodium chloride
Water insoluble matter
Iodine
Alkalinity
Acid insoluble matter
Sulphate
Metals

Type of test/ instrumentation used

Balance
Sieves

Balance/oven
Burette
Burette
Oven

Methods

ISO 2481
ISO 2479
ESPA/CN 109/84
ISO 3196
ISO 2479
ISO 2480
AAS

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Alcohols

Test parameter/ properties measured

Ethanol
Total solids
pH
Sugar
Bitterness
Total air in bottle
Carbon dioxide
Color
Turbidity

Type of test/ instrumentation used

Ebulliometer
Oven
Ph meter
Brix meter
Spectrometer (UV) mechanical shaker
Air meter
Zam & Nagel
Spectrophotometer/ tinto meter
Turbidity meter/Haze mater

Methods

Ref 690116
SLS 14-19 2010
AOAC 973.41
AOAC
NIS 219:1992

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Peanuts

Test parameter/ properties measured

Aflatoxin

Type of test/ instrumentation used

HPLC

Methods

AOAC 970.45

Accreditation status

Test object or product tested or matrices

parameters for Food Chemistry

Non-Alcohols

Test parameter/ properties measured

Total Acidity
Brix

Type of test/ instrumentation used

Burette
Brix meter

Methods

Nis 217:2008

Accreditation status

Does the laboratory conduct sampling, upon request of the client, of products to be tested?

Proficiency Testing

Does the lab participate in proficiency testing for accredited scopes

Does the lab participate in proficiency testing for non-accredited scopes

Inter-laboratory comparison

Does the laboratory sub-contract testing work to other laboratories?

Quality Control / Quality Management

Does the lab operate an internal quality control (QC) system to ensure quality of test results?

Yes

Does the lab operate a management system (or Quality Management System) for assuring the quality of results?

Yes

Is the system documented in a Quality Manual?

Yes