Quality in the Food Analysis Laboratory (Hardback) | Released: 01 Sep 2016

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 pubished in 1999, significant new legislation has been adopted in the food sector, most notably the Official Feed and Food Control Regulation. This second edition has been comprehensively updated to reflect changes to the law. New chapters on the roles 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.
About the Author: Until Roger Wood retired from the Food Standards Agency in 2010 he was responsible for methods of analysis and sampling for foods, especially with respect to their introduction into legislation. This includes the quality of data on which decisions are made within the Agency. He has represented the UK at numerous European Union Methods of Analysis and Sampling for Foods Working Groups, the Codex Committee on Methods of Analysis and Sampling as well as various national Committees, and has served with various International Organisations (e.g. AOAC INTERNATIONAL, ICUMSA, CEN etc.). He is currently Chairman of the Inter-Agency Meeting, at which such organisations meet to discuss common problems in this area, and also Chairman of the RSC Analytical Methods Committee. His particular interests, besides methods of analysis and sampling, lie with the quality of analysis, accreditation and proficiency testing of food analysis laboratories. He is co-author of the International Harmonised Protocols/Guidelines on Proficiency Testing, for Internal Quality Control, Recovery Factors and Single Laboratory Validation and these have influenced many laboratories in his sector. He has published some 130 scientific papers, books or book chapters. Hilde Skar Norli is Secretary General of NMKL and is coordinating the activities within the organisation, aiming to elaborate and publish chemical, microbiological and sensory methods (standards) for food analyses, guidelines within quality assurance for laboratories and users of their services and arranging courses/workshops and seminars. She is a Director at the AOAC International Board of Directors, and is involved in CEN, ISO and Codex. She is also a Senior Advisor at the Norwegian Veterinary Institute. Harriet Wallin was the previous Secretary General of NMKL. She is a Senior Officer in Food Control of the Finnish Food Safety Authority. She has led a number of the NMKL Working Groups leading to publication of Guidelines and Standards. She was also the co-author of the first edition of book.