Quality in The Food Analysis Laboratory

Roger Wood; Harriet Wallin; Anders Nilsson

doi:10.1039/9781847551788

Quality in The Food Analysis Laboratory

Author(s):

Roger Wood, Harriet Wallin, Anders Nilsson,

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"Fit-for-purpose" is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Qu...

"Fit-for-purpose" is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, 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 for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen.

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