The Dairy Testing field of laboratory accreditation is a regulatory programme operated by International Accreditation New Zealand (IANZ) in conjunction with the New Zealand Food Safety Authority. Any New Zealand laboratory testing dairy products for the purposes of product safety and/or truth of labelling is required to be registered with MPI. A pre-requisite to this registration is accreditation or recognition with IANZ under the Dairy Testing Accreditation Programme. With accreditation, dairy testing laboratories receive formal recognition of the organisation’s technical competency after assessment of their processes, resources, facilities, staff and other key factors skills which relate to, and impact on the quality of the testing service provided.
- NZS ISO/IEC 17025 General Requirements for the Competence of Testing and Calibration Laboratories, and specific criteria where appropriate.
In addition, laboratories are assessed against the MPI Registration requirements detailed in the following New Zealand Food Safety Authority documents:
- MPI Animal Products (Dairy Recognised Agency and Recognised Persons Specifications) Notice
- MPI Animal Products (Dairy) Conditions for Recognition
- MPI Animal Products (Dairy) Approved Criteria for Recognition of Agencies and Persons
Dairy Testing Laboratories may gain recognition against the requirements of MPI Animal Products (Dairy) Approved Criteria for Recognition of Agencies and Persons. IANZ is able to offer recognition against this standard, but these laboratories are not considered an Accredited Laboratory and, thus, do not appear as such in the NZ Accreditation Directory. For details of laboratories recognised by IANZ as being Category 2 Dairy Testing Laboratories, please contact IANZ.
Classes of Test
IANZ Accreditation or recognition in the Dairy Testing programme is granted in the following classes of tests:
- Dairy Products – Chemical Testing
- Dairy Products – Microbiological Testing
- Dairy Products – Micronutrients
- Dairy Products – Residues
- Dairy Products – Sensory Evaluation
- Fruit juices and concentrates – chemical and microbiological tests
- Microbiological Condition of Dairy Factories Packaging tests
- Shelf Life testing