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Quality Assurance in Food Analysis Reference
from C.H.I.P.S.

Quality in the Food Analysis Laboratory

by Roger Wood,
Anders Nilsson
and Harriet Wallin


"Fit-for-purpose" is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories are 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.

Contents

  1. General Considerations on Quality in the Food Analysis Laboratory
  2. A Comparison of the Different Quality Models Available
  3. Methods of Analysis: Their Selection, Acceptability and Validation
  4. Use of Recovery Corrections when Reporting Chemical Results
  5. Measurement Uncertainty/Measurement Reliability
  6. Role of Internal Quality Control in Laboratory Quality Assurance Procedures
  7. Role of Proficiency Testing in the Assessment of Laboratory Quality
  8. Respecting a Limit Value
  9. Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Laboratory Aspects
  10. Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Sampling, Sample Handling and Sample Preparation
  11. Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Equipment, Calibration and Computers
  12. Experiences in the Implementation of Quality Assurance and Accrediation into the Food Analysis Laboratory: Administrative Aspects, Reports and the Chain of Documentation, Internal and External Quality Audits and Management Reviews and Continuous Improvement
  13. Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Sensory Analysis
  14. Vocabulary, Terminology and Definitions

Subject Index

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Quality in the Food Analysis Laboratory
by Roger Wood, Anders Nilsson and Harriet Wallin
312 pages $131.00 + shipping

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