Quality in the Food Analysis Laboratory

About this book

This work surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality asurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering areas of direct importance to food analysis laboratories, this book can be used as an aid to those laboratories when introducing new measures and justifying those chosen.

Contents

Introduction and general considerations of quality in the food analysis laboratory; a comparison of different quality models available; methods of analysis - their selection; acceptability and validation; use of recovery corrections when reporting chemical results; measurement uncertanty/measurement reliability; role of internal quality control in laboratory quality assurance procedures; role of proficiency testing in the assessment of laboratory quality; respecting a limit value; expereinces in the implementation and quality assurance and accreditation into the food analysis laboratory; vocabulary, terminology and definitions.

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