Quality in the Food Analysis Laboratory

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.

From the book series:
RSC Food Analysis Monographs

Quality in the Food Analysis Laboratory Authors: Roger Wood, Harriet Wallin, Anders Nilsson

Front cover

Front matter

Preface

Contents

Contributors

General considerations on quality in the food analysis laboratory

A comparison of the different quality models available

Methods of analysis—their selection, acceptability and validation

Use of recovery corrections when reporting chemical results

Measurement uncertainty/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

Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: Laboratory aspects

Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: Sampling sample handling and sample preparation

Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: Equipment, Calibration and computers

Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: Administrative aspects—report and the chain of documentation, internal and external quality audits and management reviews and continuous improvement

Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: Sensory analysis

Vocabulary, terminology and definitions

Subject index

Back cover

Publication details

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