食品检测过程实验室质量控制关键点分析  

Analysis of Key Points of Laboratory Quality Control in Food Testing Process

作　　者：王立敏 宋小梅 杨玉娟 许晓楠 WANG Limin;SONG Xiaomei;YANG Yujuan;XU Xiaonan(Dongying Industrial Products Inspection and Metrological Verification Center,Dongying 257000,China)

机构地区：[1]东营市工业产品检验与计量检定中心,山东东营257000

出　　处：《食品安全导刊》2024年第33期24-27,共4页China Food Safety Magazine

摘　　要：本文分析了食品检测过程中实验室质量控制的关键点,包括样品采集与处理、设备校准与维护、试剂质量控制,通过制定标准操作规程、定期进行人员培训与能力考核等措施,实验室能有效减少误差,确保检测结果的准确性、精密性和可靠性。同时,通过能力验证与实验室间比对、数据管理与记录、内部与外部审核可进一步优化实验室质量控制,提高食品检测的科学性和可信度。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.

关 键 词：食品检测 实验室质量控制 样品采集 设备校准 

分 类 号：TS207.3[轻工技术与工程—食品科学]