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Book Cover
E-book
Author Wood, Roger, 1945-

Title Quality in the food analysis laboratory / Roger Wood, Anders Nilsson, Harriet Wallin
Published Cambridge : The Royal Society of Chemistry Information Services, ©1998

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Description 1 online resource (xii, 312 pages) : illustrations
Series RSC food analysis monographs
RSC food analysis monographs.
Contents 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
Summary "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
Notes Includes index
Bibliography Includes bibliographical references and index
Subject Food -- Analysis -- Quality control
Analytical chemistry.
Food & beverage technology.
TECHNOLOGY & ENGINEERING -- Food Science.
Chemical laboratories -- Quality control
Form Electronic book
Author Nilsson, Anders
Wallin, Harriet
LC no. 2003389069
ISBN 9781847551788
1847551785