Abstract
The introduction of quality systems as a requirement of laboratory accreditation is causing microbiologists to review current practices. The need for Quality Assurance (QA) in food microbiology is of growing importance and this paper presents a novel approach to implementing QA based on a system which is analogous to the Hazard Analysis Critical Control Point approach adopted by the food industry. The basis of the QA system is the recognition of Quality Assessment Points (QAPs). Several Quality Control and monitoring practices are suggested for each of the QAPs with the overall aim of developing a Total Quality Assurance system for food microbiology laboratories.
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