Food Microbiology Laboratory Quality Management Manual

Author: Lei Zhiwen
Publisher:
Publish Date: 2006-08-01
Features: This book takes the 25 elements of ISO/IEC 17025:2005 as its main thread, closely aligns with the professional requirements of food microbiology, incorporates advanced regulations, standards, and laboratory quality management concepts and models from both domestic and international sources, and proposes corresponding quality management measures for food microbiology laboratories in areas such as quality management systems, laboratory facilities and environmental conditions, personnel and organization, subcontracting and customer service, management and control of documents and records, laboratory biosafety management, samples, laboratory equipment, experimental instruments and materials, microbial testing methods, internal quality control and external quality assessment, evaluation of microbial measurement uncertainty, handling and reporting of results, and quality control of mobile microbiology laboratories. The overall structure of the book is comprehensive and reasonable, with rich content closely linked to practical work, demonstrating strong systematicity, foresight, practicality, and operability. This book is intended for agricultural departments, quality inspection departments, health departments, universities and colleges, food production enterprises, and professionals in related fields engaged in food microbiology testing and management (including management personnel, testers, and logistics support personnel). It can serve as a reference guide for learning, training, and daily work. It also holds certain reference value for organizations conducting accreditation of food microbiology laboratories.