Kooperativer Bibliotheksverbund

UID:

Umfang: 1 Online-Ressource (324 p.)

ISBN: 1847551785 , 9781847551788

Serie: RSC food analysis monographs

Anmerkung: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, "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

Sprache: Englisch

Schlagwort(e): Lebensmittelanalyse ; Qualitätssicherung

URL: Volltext

UID:

Umfang: Online-Ressource (324 p) , Ill., graph. Darst.

Ausgabe: Online-Ausg. 2011 Online-Ressource RSC eBook Collection 1968-2009

ISBN: 1847551785

Serie: RSC food analysis monographs 3

Inhalt: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, "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

Anmerkung: Ebook

Weitere Ausg.: ISBN 9781847551788

Weitere Ausg.: Erscheint auch als Druck-Ausgabe Wood, Roger Quality in the food analysis laboratory Cambridge : The Royal Society of Chemistry Information Services, 1998 ISBN 085404566X

Weitere Ausg.: ISBN 085404566x

Sprache: Englisch

Fachgebiete: Chemie/Pharmazie , Land-, Forst-, Fischerei- und Hauswirtschaft. Gartenbau

Schlagwort(e): Lebensmittelanalyse ; Qualitätskontrolle

DOI: 10.1039/9781847551788

URL: Volltext  (Deutschlandweit zugänglich)

URL: Cover

UID:

Umfang: 1 online resource (326 pages)

Ausgabe: 1st ed.

ISBN: 9781847551788 , 1847551785

Serie: RSC food analysis monographs

Inhalt: 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.

Anmerkung: 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. , English

Weitere Ausg.: ISBN 9780854045662

Weitere Ausg.: ISBN 085404566X

Sprache: Englisch

UID:

Umfang: xii, 312 p. : , ill.

Ausgabe: Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

Serie: RSC food analysis monographs

Sprache: Englisch

Schlagwort(e): Electronic books.

URL: Click to View