Quality in the Food Analysis Laboratory: RSC (Food Chemistry, Function and Analysis)

Quality in the Food Analysis Laboratory describes the procedures that food analysts must follow in order to ensure that their data is both appropriate and of the required quality. Since the first edition was published in 1999, significant new legislation has been adopted in the food sector, most notably the Official Feed and Food Control Regulation along with various Codex Guidelines and IUPAC Protocols. This second edition has been comprehensively up-dated to reflect changes to the law and to take account of international protocols. Whilst maintaining the excellence of the first edition, new chapters on the role of the EU and National Reference Laboratories, the criteria approach, modular validation, qualitative method validation, proprietary methods, method verification, and compliance issues have been introduced. Other chapters, including those on methods of analysis, the IUPAC single laboratory protocol, and the role of proficiency testing have been revised. Covering 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. It will provide the first point of reference for those requiring an understanding of the fundamental concerns for the food analysis laboratory. Extracts from reviews of the previous edition: ""... a comprehensive treatment of its subject ... Anyone serious about quality and its implementation in the analytical laboratory should have this book on hand."" Food Australia, 1999, 51 (7), 317. ""... a good read with sound advice and guidance ..."" International Journal of Food Science and Technology, 2000, 35, 443-454.