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Food Science & Nutrition | Food and Drink Laboratory Accreditation: A Practical Approach

Food and Drink Laboratory Accreditation: A Practical Approach

Wilson, Sandra, Weir, G.

1995, XXIV, 262 p.


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  • About this book

Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of how to obtain an accredited standard for a food and drink laboratory which performs chemical and microbiological tests. The book provides answers to the following questions and many more: What is accreditation? How do you get it? How do you keep it? How do you develop it? The authors have a huge amount of practical and relevant experience and have provided a book which should find a place in all food and drink companies with laboratories, in research establishments, universities, libraries and on the shelves of microbiologists, food chemists and laboratory workers.

Content Level » Research

Keywords » CON_D038

Related subjects » Food Science & Nutrition

Table of contents 

Introduction To Laboratory Accreditation. Quality Systems in Laboratories. Establishing a Quality System. Getting the Most Out of NAMAS. Maintaining Accreditation. Extending Your Scope of Accreditation. Examples. Summary. Abbreviations. Figures. Tables.

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