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Author Wood, Roger
Title Quality in the Food Analysis Laboratory
Imprint Cambridge : Royal Society of Chemistry, 1998
©1998
book jacket
Edition 1st ed
Descript 1 online resource (326 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series ISSN ; v.2
ISSN
Note Quality In The Food Analysis Laboratory -- Contents -- Contributors -- Chapter 1 General Considerations on Quality in the Food Analysis Laboratory -- 1 Introduction -- 2 Difference Between Food Analysis and Food Examination -- 3 Mutual Recognition in the European Union: The Single Market and the Free Movement of Products -- 4 Legislative Requirements -- 5 Needs of Different Laboratories/Customers -- 6 Quality Assurance Measures that may be Introduced by Laboratories -- 7 Sampling -- References -- Chapter 2 A Comparison of the Different Quality Models Available -- 1 Introduction -- 2 Laboratory Accreditation and Certification Models -- 3 Other Standards of Interest -- 4 National Accreditation Agencies -- 5 Guidance on Laboratory Quality Assurance -- References -- Chapter 3 Methods of Analysis-Their Selection, Acceptability and Validation -- Part A: Introduction and the Acceptability of Methods of Analysis, Types of Validation and the Criteria Approach for Methods of Analysis -- 1 The Introduction of a New or Unfamiliar Method into the Laboratory -- 2 Requirements of Legislation and International Standardising Agents for Methods of Analysis -- 3 Future IS0 Guidance on the Validation of Microbiological Methods -- 4 NMKL Guidelines on Validation of Chemical Analytical Methods -- 5 Future Requirements for Methods of Analysis-Criteria of Methods of Analysis -- Part B: The Requirements for and Procedures to Obtain Methods that have been Fully Validated Through Collaborative Trials -- 6 What is a Collaborative Trial? -- 7 Final Report -- 8 Other Points of Note -- 9 Other Procedures for the Validation of a Method of Analysis -- 10 Assessment of the Acceptability of the Precision Characteristics of a Method of Analysis: Calculation of HORRAT Values -- Part C: The Requirements for and Procedures to Obtain Methods that have been Validated 'In-house'
11 Protocols for the In-house Validation of Analytical Methods -- Appendix I Validation of Chemical Analytical Methods as Adoptedand and Published by the Nordic Committee on Food Analysis as NMKL Procedure No. 4, 1996 -- Appendix II Method Validation-A Laboratory Guide (EURACHEM) -- Appendix III Intralaboratory Analytical Method Validation -- Appendix IV Procedure for the Statistical Analysis of Collaborative Trial Data -- References -- Chapter 4 Use of Recovery Corrections when Reporting Chemical Results -- 1 Introduction -- 2 Procedures for Assessing Recovery -- 3 Should Recovery Information be Used to Correct Measurements? -- 4 Estimation of Recovery -- 5 Uncertainty in Reporting Recovery -- 6 Recommendations and Conclusions -- References -- Chapter 5 Measurement Uncertainty/Measurement Reliability -- 1 Introduction -- 2 ISO/EURACHEM Approach to the Estimation of Measurement Uncertainty in Analytical Chemistry -- 3 Alternative Approaches for the Assessment of Measurement Uncertainty -- 4 Accreditation Agencies -- 5 MAFF Project for the Comparison of Results Obtained by Different Procedures for the Estimation of Measurement Uncertainty -- 6 Codex Committee on Methods of Analysis and Sampling Approach to Measurement Uncertainty -- 7 Conclusions -- References -- Appendix I Procedure for the Estimation and Expression of Measurement Uncertainty in Chemical Analysis Developed by the Nordic Committee on Food Analysis -- Chapter 6 Role of Internal Quality Control in Laboratory Quality Assurance Procedures -- 1 Introduction -- 2 Basic Concepts of IQC -- 3 The Scope of the Internal Quality Control Guidelines -- 4 Internal Quality Control and Uncertainty -- 5 Quality Assurance Practices and Internal Quality Control -- 6 Internal Quality Control Procedures -- 7 IQC and Within-run Precision -- 8 Suitable Materials that can be Used for IQC Purposes
9 The Use of Shewhart Control Charts -- 10 Recomrnendations -- References -- Chapter 7 Role of Proficiency Testing in the Assessment of Laboratory Quality -- 1 Introduction -- 2 Elements of Proficiency Testing -- 3 Organisation of Proficiency Testing Schemes -- 4 Statistical Procedure for the Analysis of Results -- 5 An Outline Example of how Assigned Values and Target Values may be Specified and Used in Accordance with the Harmonised Protocol -- 6 Examples of Commercial Proficiency Testing Schemes in the Food Sector -- References -- Chapter 8 Respecting a Limit Value -- 1 Introduction -- 2 Evaluation of Analytical Results Obtained Using Validated Methods -- 3 Results Obtained Using Routine Methods and Which are Found to be Close to a Specified Limit -- 4 Procedure for Determining Compliance by a Laboratory with an Established Reproducibility Limit -- 5 Procedure for Obtaining a Provisional Reproducibility Limit -- 6 Procedures to be Adopted when the Results of Analysis are Disputed -- References -- Chapter 9 Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Laboratory Aspects -- 1 Requirements on Management Towards Staff and the Organisation of the Laboratory -- 2 Requirements on the Staff in the Laboratory -- 3 Requirements on the Laboratory Premises -- Chapter 10 Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Sampling, Sample Handling and Sample Preparation -- 1 Introduction: Quality Throughout the Analytical Chain -- 2 Sampling as a Part of the Experimental Plan -- 3 Sampling -- 4 Packing and Transportation -- 5 Receipt of Samples in the Laboratory -- 6 Storage of Samples Prior to and after Analysis -- 7 Pre-treatment of Samples -- 8 The Future -- References
Chapter 11 Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Equipment, Calibration And Computers -- 1 Apparatus and Equipment -- 2 Calibration -- 3 Computers in the Laboratory -- References -- Chapter 12 Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Administrative Aspects-Reports and the Chain of Documentation, Internal and External Quality Audits and Management Reviews and Continuous Improvement -- 1 Reports and the Chain of Documentation -- 2 Internal and External Quality Audits and Management Reviews -- 3 Importance of Continuous Improvements -- References -- Chapter 13 Experiences in the Implementation of Quality Assurance and Accreditation into the Food Analysis Laboratory: Sensory Analysis -- 1 Introduction -- 2 Different Types of Sensory Tests -- 3 The Sensory Analyst -- 4 The Sensory Assessor -- 5 Accommodation and Environment -- 6 Equipment -- 7 Methods -- 8 Records -- 9 Evaluation of Assessors and the Reliability of Results in Sensory Analyses -- References -- Chapter 14 Vocabulary, Terminology and Definitions -- 1 Analytical Terminology for Codex Use -- 2 Terminology of Interest Frequently Used by Various International Organisations of Importance -- Subject Index
This unique book will serve as an aid to food analysis laboratories when introducing new measures and justifying those chosen
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
Link Print version: Wood, Roger Quality in the Food Analysis Laboratory Cambridge : Royal Society of Chemistry,c1998 9780854045662
Subject Food - Analysis - Quality control
Electronic books
Alt Author Wallin, Harriet
Nilsson, Anders
Belton, Peter
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