Quality in the Food Analysis Laboratory describes the procedures that food analysts must follow in order to ensure that their data is both appropriate and of the required quality. Since the first edition was published in 1999, significant new legislation has been adopted in the food sector, most notably the Official Feed and Food Control Regulation. This second edition has been comprehensively up-dated to reflect changes to the law. New chapters on the role of the EU and National Reference Laboratories, the criteria approach, modular validation, qualitative method validation, proprietary methods, method verification, and compliance issues have been introduced. Other chapters, including those on methods of analysis, the IUPAC single laboratory protocol, and the role of proficiency testing have been revised. INDICE: Introduction and general considerations of quality in the food chemical analysis laboratory; Role of the EU Community/National Reference Laboratories; Methods of analysis – their selection, acceptability and validation; Use of recovery corrections when reporting chemical results; Method verification; Measurement Uncertainty; Compliance issues/dispute situation; Role of internal quality control in laboratory quality assurance procedures; Role of proficiency testing in the assessment of laboratory quality; Experiences in the implementation of quality assurance and accreditation into the food analysis laboratory: laboratory aspect; Guidelines for quality assurance for food chemical laboratories; Vocabulary, terminology and definitions; Subject Index
- ISBN: 978-1-84973-408-0
- Editorial: Royal Society of Chemistry
- Encuadernacion: Cartoné
- Páginas: 300
- Fecha Publicación: 30/09/2012
- Nº Volúmenes: 1
- Idioma: Inglés