Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories.The present (third edition) of ISO/IEC Guide 25 was published in 1990. A fourth, revised edition, is under preparation by the ISO/CASCO Working Group 10 and, after publication, will serve as the basis for the next revision of EN 45001. ISO/ IECanbsp;...
|Title||:||Quality in the Food Analysis Laboratory|
|Author||:||Roger Wood, Anders Nilsson, Harriet Wallin, Royal Society of Chemistry (Great Britain). Information Services|
|Publisher||:||Royal Society of Chemistry - 1998-01-01|