How to Read a COA (Certificate of Analysis)
Baklava Academy • Article 41 • Updated guide for importers, retailers, and hospitality brands.
Key takeaways
- First verify identity: the COA must match your lot/batch, product name, and production date.
- Results are meaningless without limits: insist on acceptance criteria (spec limits) next to each test.
- Units + methods matter: CFU/g vs CFU/mL, “ND” with no detection limit, or missing method references are common problems.
- Choose tests that fit the risk: baklava often focuses on microbiology + contaminants relevant to nuts (and sometimes moisture/aw).
1) The “header” section (verify this before reading numbers)
- Product name / SKU (should match invoice + label naming)
- Lot/Batch code (must match carton/inner pack coding)
- Production date (and sometimes “best before”)
- Sample date (when the lab received/took the sample)
- Report date (when results were issued)
- Laboratory identity (name/address/accreditation if applicable)
2) Sampling & representativeness (the quiet deal-breaker)
A COA should explain what was sampled and how. If the COA doesn’t say, ask:
- How many units were sampled (n=?), and from where (start/middle/end of run)?
- Composite sample or single unit?
- Is this per lot, per day, or per shipment?
3) Microbiology lines you’ll often see (and how to read them)
- Total Plate Count (TPC/APC): overall microbial load. Compare to the stated limit.
- Yeast & Mold: especially important for sweet products stored at ambient conditions.
- Coliforms / Enterobacteriaceae: hygiene indicator; should be low/absent per spec.
- E. coli: indicator organism; should meet a strict limit (often “absent” or very low).
- Salmonella (usually “Absent in 25 g”): critical for many markets/buyers.
- Listeria monocytogenes: may be requested depending on buyer/spec.
Tip: “Absent” should come with the test portion (e.g., “Absent in 25 g”) and the method reference. “ND” should include a detection limit.
4) Chemistry / shelf-life related lines (when included)
- Moisture (%): impacts texture/crispness and microbial risk.
- Water activity (aw): better predictor of microbial growth than moisture alone (if provided).
- Brix (syrup) (sometimes separate): consistency indicator if syrup is tested.
- Peroxide value / free fatty acids: rancidity indicators (useful when shelf life is long and fat is present).
5) Nut-related contaminants that may matter for baklava
- Aflatoxin (especially for pistachio/other nuts): requested in some markets or by strict buyers.
- Pesticide residues (less common on COAs unless specifically required).
- Heavy metals (market/buyer dependent).
6) Allergen information (COA vs statement)
Many COAs don’t test allergens; they include an allergen declaration or reference to the product spec. For export, ensure your documentation clearly states:
- Contains: nuts, dairy, gluten (as applicable)
- May contain / cross-contact statements (if used)
- Consistency with label text (same wording)
7) The top COA red flags (quick scan)
- No lot/batch code or it doesn’t match packaging.
- Only “results” shown but no acceptance limits/specification.
- Units missing or inconsistent (CFU/g vs CFU/mL, mg/kg vs ppb).
- “ND” with no detection limit (you can’t interpret it).
- Old sampling date (not linked to the shipped lot).
- No method references (or unclear methods).
Copy/paste buyer checklist (approve or request revision)
- COA matches product name/SKU (Y/N): ___
- COA lot/batch matches shipment coding (Y/N): ___
- Sample + report dates are aligned to production date (Y/N): ___
- Acceptance limits shown for each test (Y/N): ___
- Units + test portion stated (Y/N): ___
- Method references stated (Y/N): ___
- Micro tests included per buyer spec (Y/N): ___
- Nut contaminant tests included if required (Y/N): ___
- Allergen statement matches label wording (Y/N): ___
Related reads: Customs Clearance Basics for Food Imports • Country-Specific Requirements • Syrup Science