shouldincludeprovision for writingand recording and the storageof documents
and samples,and refrigerated storagefor samples,as required. The resources
required will dependon the natureof the materials to be tested. It is essential
thatfacilities are appropriateto the needs of the tests, whether chemical,
physical, biological or microbiological. Staff shouldbe properly trained, well
motivatedand wellmanaged.Standardsshould be set at the highestlevel and
maintained by carefulattention to approvedand agreedmethods and method
checks using, whereappropriate,reliable outsideexpertise.Methodsshould be
chosen withcareto fulfilthe needsof the analyses. For foodcontrol purposes,
the chosen methodshould be that most efficacious for the accuracyand speedof
resultsneeded, and the skillof the staff concerned.Whenpossible, methods
acceptable to any enforcingauthority, or whichare internationally acceptable,
shouldbe used.In all cases methodchecks needto be incorporated into any
analytical scheme to ensure reproducibility, repeatability and operator
independence.
Chemical, biological and microbiologicallaboratoriesshouldbe separated
from each other and from manufacturing areas. Separate rooms may be
necessary to protect sensitive instruments fromvibration, electricalinterference,
humidity, etc. Careshouldbe takento avoid contaminationin eitherdirection
between laboratories(particularly microbiological laboratories,whereaccess
and exit controls should be strictly followed)and manufacturingareas,and
reagents or materials that could causetaintshouldideallybe keptin a separate
building. Provisionshouldbe made for the safestorageof wastematerials
awaiting disposal.There should be carefulcompliancewithregulations related
to control of hazardoussubstances. For example in the UK the Controlof
Substances Hazardous to Health Regulations 1994, SI 1994 No. 3246 as
amendedby SI 1996No. 3138affectthe choiceof safelaboratoryworking
methods. All methodswrittenup shouldincludean assessmentof the hazardof
eachof the chemicalsusedin the analysis and appropriateinstructionsto contain
any hazard.If necessary, monitoringof the exposure to hazardouschemicals
shouldbe carriedout.
Control laboratoryequipmentand instrumentation shouldbe appropriateto
the testing procedures undertaken. Equipment and instruments should be
serviced and calibrated at suitablespecifiedintervals by an assignedcompetent
person,personsor organisation.Approvedlaboratoriesworking to traceable
national standardsshould in turn calibrate measuring equipmentand test pieces
usedin the calibrationprocess.Recordsof the calibration procedureand results
shouldbe maintainedfor eachinstrumentor itemof equipment.Theserecords
shouldspecifythe datewhen the nextcalibrationor serviceis due.
The EU has adopted acceptance of the Organisation for Economic
Cooperation and Development (OECD) principles of GLP. EU Directive
2004/9/ECconcerns the inspectionand verification of GLP.^13
Goodmanufacturing practice(GMP)in the foodindustry 345