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010   $a9783031117244$b(electronic bk.)
010   $z9783031117237
024 7 $a10.1007/978-3-031-11724-4
035   $a(MiAaPQ)EBC7144528
035   $a(Au-PeEL)EBL7144528
035   $a(CKB)25456658100041
035   $a(PPN)266350194
035   $a(DE-He213)978-3-031-11724-4
035   $a(OCoLC)1355219848
035   $a(EXLCZ)9925456658100041
100   $a20221121d2023      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aGuidelines for Laboratory Quality Managers /$fby Saverio Mannino
205   $a1st ed. 2023.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023.
215   $a1 online resource (170 pages)
225 1 $aIntegrating Food Science and Engineering Knowledge Into the Food Chain,$x2512-2258 ;$v14
300   $aIncludes index.
311 08$aPrint version: Mannino, Saverio Guidelines for Laboratory Quality Managers Cham : Springer International Publishing AG,c2022 9783031117237 
327   $aLaboratory management and ISO 17025:2017 -- Essential for Quality management in testing laboratories -- Preparing for analysis: the analytical method -- Statistics for the Quality Control Laboratory -- Uncertainty measurement -- Control Charts and Process capability -- Risk Management.
330   $aThis useful and extensive set of guidelines is designed to assist food control laboratories in gainingaccreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements,organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation todistribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers isthe guide for accreditation for food control laboratories. .
410  0$aIntegrating Food Science and Engineering Knowledge Into the Food Chain,$x2512-2258 ;$v14
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aChemistry, Organic
606   $aFood Science
606   $aFood Chemistry
606   $aOrganic Chemistry
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615  0$aChemistry, Organic.
615 14$aFood Science.
615 24$aFood Chemistry.
615 24$aOrganic Chemistry.
676   $a664
700   $aMannino$b Saverio$0293939
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
912   $a9910768478603321
996   $aGuidelines for laboratory quality managers$93657924
997   $aUNINA