Quality in the food analysis laboratory

Appreciate the principles and implement the practicalities of assuring reliable analysis to demonstrate food quality, authenticity and safety.

The food industry and enforcement authorities use analytical data extensively. They need to be assured that the data are both appropriate and of sufficient quality - that is, fit for the intended purpose. This book surveys the procedures that a laboratory must consider in order to meet these requirements. It will be of use not just to the laboratory managers and personnel who need to assure the quality of their output, but also to those who take decisions on the basis of analytical data and who might need to question the basis of data quality assurance. Although the focus is on chemical analysis of foods, many of the general principles and issues covered are of more general relevance.

Separate chapters cover each of the following:

• 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 unreliability
• 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:
  - laboratory aspects
  - sampling, sample handling and sample preparation
  - equipment, calibration and computers
  - reports, the chain of documentation, audits and reviews
  - sensory analysis
• Vocabulary, terminology and definitions

Hard cover - 312 pages