Why do food analysts need quality assurance?

Abstract

Most sophisticated products require testing for compliance with specifications and safety regulations before release into many markets, and trade in many simpler commodities and products also requires supporting technical information. Test documentation has become an essential element in this trade. Food intended for human consumption certainly falls into the "sophisticated products" category. Lack of acceptance of laboratory test data across national borders may be a significant barrier to trade. In order to avoid such barriers and unnecessary duplication of laboratory tests, mutual recognition of laboratory results should be regarded as an important means of facilitating international trade in food products. It is difficult to envisage recognition of test data across borders without internationally agreed criteria for assessing the competence of testing. These criteria should, as a minimum, require that a laboratory involved in the analysis of foods operates a suitable quality system. The laboratory must create a quality system appropriate to the type, range and volume of work performed. It is necessary for the elements of this system to be documented in a quality manual which is available for use by the laboratory personnel. The quality manual must be kept up-to-date by a person or persons having responsibility for quality assurance within the laboratory. This paper describes and discusses the elements of a quality system in a food laboratory, including suitable quality assurance measures, the use of validated analytical methods and participation in proficiency testing schemes.