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.