Quality in Laboratory and Manufacture Practice

Quality is an essential prerequisite for the credibility and success of producer or provider of service, such as laboratory testing. The quality management system where a laboratory needs to demonstrate its ability to provide services that fulfill customer and regulatory requirements are explained. Students shall understand the fundamentals of quality management systems and the relevant terminology used in (food) testing laboratories involved either in food/water quality and safety control or environmental monitoring. Good Laboratory Practice (GLP), quality control (QC) and Quality assurance (QA) rules are explained, students shall be able to assess the uncertainty of their analytical results and to use this information to decide on compliance with limits. Validation of analytical methods, traceability of measurement, sampling strategy and the participation in proficiency testing are also substantial part of general requirements for the competence of testing and calibration laboratories as defined by the international standards. Moreover, lectures are aimed at strategies and procedures used for food quality and food safety management. Both model and real-life examples are used to explain professional attitude and tools for solution of typical needs in food production.


  1. Quality management system in production and testing facilities; general principles (ISO 9001, and 22000, ISO 17025, GLP).
  2. Internationally-recognized requirements for accreditation and certification; producer’s responsibility.
  3. Terms and definitions used in analytical chemistry, accuracy of test results.
  4. Selection, verification and validation of methods, performance criteria, standardization.
  5. Calibration, metrological traceability and reference materials in laboratory; uncertainty of measurement results.
  6. Quality control procedures in analytical laboratory, statistical tools in quality control (SPC).
  7. Quality / food safety system audit, control of records, corrective measures, improvement.
  8. Interlaboratory comparison, proficiency testing, transfer and implementation of analytical methods.
  9. Reporting and interpretation of test results, compliance with specification assessment.
  10. Laboratory information system, protection of data and samples, confidentiality.
  11. Sampling plans and procedures for food control, environmental sampling, sampling uncertainty, acceptance sampling procedures.
  12. Good Manufacturing and Good Hygienic Practice; risk analysis, Critical Control Points system (HACCP).
  13. Integrity in food production and testing results reporting; food authentication, fraud.
  14. Official food control, food safety inspection.