Laboratory Testing -FRCC

Course Overview

• Laboratory Management & GLP for Food/Biotech Industries

• Course Synopsis: Provides foundational knowledge and application in laboratory management, focusing on:

  • Food Testing Laboratories

  • Laboratory Management System as per ISO 17025:2017

  • Laboratory analysis (Water, Chemical, Microbiology)

  • Sampling techniques

  • Good Laboratory Practices (GLP)

  • Laboratory layout & equipment

  • Calibration of lab equipment

  • Laboratory safety

  • Analysis of various food products

Tutor Profile

• Mr. N M Bhat:

  • Quality/Food Safety professional with 39 years of experience (Marico & Colgate Palmolive).

  • Specialized in handling Quality Management System (HACCP, GMP, GHP, ISO 9001, ISO 22000, FSSC 22000).

  • Expertise in initiating & implementing Food Safety and Management Systems and Quality Audits.

  • Associate member of CII-FACE and IMC-Ramakrishna Bajaj National Quality Award.

  • FoSTaC trainer for Advanced Manufacturing, Oils & Fats, and Retail & Distribution.

Food Testing Laboratories

• Definition: A lab performing tests on food products, ingredients, in-process samples, food packaging materials for:

  • Additives

  • Chemical analytes

  • Microorganisms

  • Associated environmental aspects.

Levels of Food Laboratories

• Level 1 Food Laboratory:

  • Competent to perform complete analysis as per Food Safety and Standards Regulations, 2011.

  • Types of analysis:

    • Physical analysis

    • Chemical analysis

    • Microbiological analysis

    • Rheological analysis

    • Functional testing

    • Basic nutrient analysis (fat, protein, calorific value)

    • Sensory analysis

• Level 2 Food Laboratory:

  • Competent to perform complete analysis including Level 1 plus:

    • Contaminants (chemical, microbiological)

    • Toxic substances

    • Pesticide residues

    • Antibiotics and pharmacologically active substances

    • Detailed nutrient analysis

    • Molecular analysis (genetically modified food)

Importance of Laboratory Accreditation (ISO 17025)

• Developed for third-party certification of lab competence for specific testing and calibration.

• Enhances customer confidence in lab reports, reduces trade barriers, and boosts exports.

Benefits of NABL Accreditation & ISO 17025

• Improved laboratory operations control

• Boosted staff confidence and business

• Enhanced customer satisfaction

• Reliability in R&D data

• Supports insurance claims with test results

• Ensures traceability of measurements to national standards

• Provides global equivalence

NABL Overview

• NABL: Constituent Board of Quality Council of India, provides accreditation for:

  • Testing laboratories including food and cosmetic labs.

  • Periodic surveillance and validity for 2 years.

International Recognition of NABL

• Linked to APLAC and ILAC.

• Signatory to ILAC and APLAC MRA.

ISO/IEC 17025:2017 Standards

General Requirements

• Impartiality and confidentiality

• Structural and resource requirements (personnel, facilities, equipment)

Management System Requirements

• Options for management system documentation

• Internal audits and management reviews

Lab Management System for NABL Accreditation

Key Steps

1. Establish organization/management.

2. Implement training procedures.

3. Conduct gap analysis to meet accreditation requirements.

4. Establish Quality Management System (QMS) procedures.

Proficiency Testing and Regulatory Compliance

• Develop sampling plans, collection techniques, and documentation.

• Understand compendia requirements (AOCS, PAM, FCC).

Accreditation Process

1. Quality System Manual adequacy study by NABL.

2. Pre-assessment visit and final assessment by NABL team.

3. Annual surveillance and fee requirements for accredited labs.

FSSAI Overview

• Food Safety and Standards Authority of India (FSSAI): Established under the Ministry of Health and Family Welfare.

• Responsible for public health through regulation and supervision of food safety.

• Functions include establishing standards, regulating manufacture, and facilitating food safety.

Laboratory Classification by FSSAI

• Notified NABL accredited labs

• State labs

• Referral labs

Milk Testing and Quality Control

• Quality of raw milk is monitored through physical, chemical, and microbiological analysis at various stages.

• Milk quality tests ensure compliance with FSSAI standards and are conducted every six months.

Testing Methods for Edible Oils & Fats

• Key Tests:

  • Determination of moisture content, specific gravity, flash point, color, acid value, iodine value, and rancidity among others.

Important Laboratory Practices

Good Laboratory Practices (GLP)

• Ensures uniformity, reliability, and integrity across tests.

Standard Operating Procedures (SOP)

• Essential for consistency in lab activities and safety protocols.

Sampling Techniques

• Guidelines for sample collection, storage, and submission for analysis.

Equipment Calibration

• Importance of routine calibration for accurate results and compliance with international standards.