Analysis of Key Points of Laboratory Quality Control in Food Testing Process
This article analyzes the key points of laboratory quality control in the food testing process,including sample collection and processing,equipment calibration and maintenance,and reagent quality control.By developing standard operating procedures,conducting regular personnel training and ability assessments,and other measures,the laboratory can effectively reduce errors,ensure the accuracy,precision,and reliability of test results.At the same time,through ability verification and inter laboratory comparison,data management and recording,internal and external audits,the laboratory quality control can be further optimized,to improve the scientificity and credibility of food testing.
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