SIERRA LEONE STANDARDS BUREAU FOOD LABORATORIES

Updated: Jun-05-2020

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
Has the laboratory been accredited in any scopes?
No
Does the laboratory have other sites?
No

Personnel

Chief Executive Officer (CEO) / Head of Organization

CEO Name
PROFESSOR THOMAS YORMAH
CEO Phone
CEO E-mail
Tom_yormah [at] yahoo.com

Total laboratory personnel

Total laboratory personnel
19
Male laboratory personnel
9
Female laboratory personnel
10

Technical personnel

Technical personnel total
18
Male technical personnel
9
Female technical personnel
9

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
No
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
No
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
No
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
No
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
No
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
No
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
No
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
No
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
No
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
No
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
No
Does the laboratory conduct sampling, upon request of the client, of products to be tested?
No

Proficiency Testing

Does the lab participate in proficiency testing for accredited scopes
No
Does the lab participate in proficiency testing for non-accredited scopes
No
Inter-laboratory comparison
No
Does the laboratory sub-contract testing work to other laboratories?
No

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