| Description |
1 online resource (xv, 160 pages) : illustrations (chiefly color) |
| Series |
Integrating food science and engineering knowledge into the food chain ; 14 |
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ISEKI-Food series ; v. 14.
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| Contents |
Intro -- Preface -- Acknowledgments -- Contents -- Chapter 1: Introduction and ISO17025:2017 -- 1.1 Clause 1: Scope -- 1.2 Clause 2: Normative References -- 1.3 Clause 3: Terms and Definitions -- 1.4 Clause 4: General Requirements -- 1.4.1 Impartiality -- 1.4.2 Confidentiality -- 1.5 Clause 5.0: Structural Requirements -- 1.6 Clause 6.0: Resources Requirements -- 1.6.1 General -- 1.6.2 Personnel -- 1.6.3 Facilities and Environmental Conditions -- 1.6.4 Equipment -- 1.6.5 Metrological Traceability -- 1.6.6 Externally Provided Products and Services -- 1.7 Clause 7.0: Process Requirements |
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1.7.1 Review of Requests, Tenders and Contracts -- 1.7.2 Selection, Verification, and Validation of the Methods -- 1.7.3 Sampling -- 1.7.4 Handling of Test or Calibration Items -- 1.7.5 Technical Records -- 1.7.6 Evaluation of Measurements Uncertainty -- 1.7.7 Ensuring the Validity of Results -- 1.7.8 Reporting Results -- 1.7.9 Complaints -- 1.7.10 Nonconforming Work -- 1.7.11 Control of Data - Information Management -- 1.8 Clause 8.0: Management System Requirements -- 1.8.1 Management System Documentation (Option A) -- 1.8.2 Control of Management System Documents (Option A) |
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1.8.3 Control of Records (Option A) -- 1.8.4 Actions to Address Risks and Opportunities (Option A) -- 1.8.5 Improvement (Option A) -- 1.8.6 Corrective Actions (Option A) -- 1.8.7 Internal Audits (Option A) -- 1.8.8 Management Reviews (Option A) -- Chapter 2: Essentials for Quality Management in a Chemical Testing Laboratory -- 2.1 Managing the Quality of Laboratory Testing Processes -- 2.2 Developing a Quality Management System (QMS) -- 2.2.1 PLAN -- 2.2.2 DO -- 2.2.3 CHECK -- 2.2.4 ACT -- 2.3 Six Sigma Quality Management System -- 2.3.1 Define, Measure, Analyze, Improve Stages |
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2.3.1.1 Define Stage -- 2.3.1.2 Measure Stage -- 2.3.1.3 Analyze Stage -- 2.3.1.4 Improve Stage -- 2.4 Quality Systems -- 2.4.1 Quality System, Assurance, Assessment and Control -- 2.4.2 Principles of Quality Control -- 2.4.3 Principles of Quality Assessment -- 2.4.4 System Planning -- 2.4.5 Investigation Phase -- 2.4.6 Quality Manager Responsibilities -- 2.4.7 Steering Team Responsibilities -- 2.4.8 Task Team Responsibility -- 2.4.9 Timeline -- 2.4.10 Implementation Phase -- 2.4.11 Consolidating the Program -- 2.4.12 Monitoring and Evaluating the Program -- 2.4.13 Management Review |
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2.4.14 Communication and Motivation -- 2.5 Tips -- 2.5.1 Tip: 1 - Human Resources -- 2.5.2 Tip: 2 - Scheduling and Conducting the Gap Analysis -- 2.5.3 Tip: 3 - Quality Manual -- 2.5.4 Tip: 4 - Example of Task Assignments -- 2.5.5 Tip: 5 - Example of Project Gantt Chart -- Chapter 3: Preparing for Analysis: The Analytical Method -- 3.1 Sources of Methods -- 3.2 Evaluation of Published Methods -- 3.3 AOAC International (AOACI) -- 3.4 The Codex Alimentarius Commission -- 3.5 The European Union -- 3.6 The European Committee for Standardization (CEN) -- 3.7 ISO |
| Summary |
This useful and extensive set of guidelines is designed to assist food control laboratories in gainingaccreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements,organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation todistribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers isthe guide for accreditation for food control laboratories. |
| Notes |
Includes index |
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Online resource; title from PDF title page (SpringerLink, viewed December 9, 2022) |
| Subject |
Food -- Testing -- Standards
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Food -- Quality control -- Standards
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Laboratories -- Accreditation
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Laboratories -- Accreditation
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| Form |
Electronic book
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| ISBN |
9783031117244 |
|
3031117247 |
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