GP#07

Food safety
laboratory
Submitted by:
Group 07
• Qurat ul ain Batool 16-Arid-2665
• Sadaf wahid 16-Arid-2671
• Sadia Nawaz 16-Arid-2672
• Eman Khalid 16-Arid-2649
Group •
•
Nimra Ghalib 16-arid-2663
M. Farhan 16-Arid-2658
members: • Hammad Habib 16-Arid-2651
• Food control has evolved from a
focus on end-product testing to
emphasis on prevention through
adequate process controls.
• Nonetheless laboratory services
Food safety continue to play the essential role
within the overall food control
laboratory: system.
• Finally it is proved that overall
practices by food producers,
suppliers and processors result in
safe products for the consumers.
• The requirements for sophisticated
instruments and well-trained,
experienced analysts in food safety
laboratories are essential factors in
making certain that food is safe from
any type of contamination.
• There are many criteria for companies
Cont. producing or distributing food
products to consider when selecting a
source for food safety testing.
• These criteria are often shaped by the
situation of the company making the
selection. For example, a small
company that needs only limited
testing may make its selection on the
basis of cost per sample and the type
of testing required.
• Laboratory testing is an important
process, which relies on scientific
analysis to identify problems with food
products.
• It provides analytical data on the
quality of a product or production
Why food is process to support quality control in
tested? the HACCP system.
• The objective of quality control is to
identify contaminants in raw material,
or contamination after a product is
produced and before it is placed on
the market.
What is a HACCP
system?
• Hazard Analysis and Critical Control Point
(HACCP) is a preventive system designed to
ensure that all food safety production is
operated according to standards.
• The objective of the HACCP system is to prove
that products are properly manufactured for
the health and safety of consumers by avoiding
three hazard sources:
 Biological hazards: Derived from
microbial hazards such as salmonella and
E. coli bacteria.
Chemical hazards: Contamination with
chemicals used in agriculture and the
production processes of raw materials
such as antibiotics, plant growth
substances and pesticides, as well as food
additives such as preservatives, and
cleaning agents.
Physical hazards: Foreign objects in food
that can cause illness or injury to the
consumer such as glass, pieces of metal,
plastic or wood.
Testing techniques:
• Analytical chemistry testing:
The study of the separation,
identification, and quantification of
the chemical components of natural
and artificial materials such as pH,
additives, colors, contaminants,
preservatives, minerals and trace
elements, among others.
• Food microbiology testing:
The study of the microorganisms that
inhabit or contaminate food to help
manufacturers assess the safety of raw
materials, components, ingredients
and final products, thus guaranteeing
the safety of food products. Testing for
spoilage organisms and pathogens
may be used to examine and prevent
food poisoning outbreaks caused by
food products and ingredients.
• Food nutrition analysis: An
analysis of value and the
nutritional content in foods and
food products. It provides
information for nutrition labeling
on food packaging that
manufacturers are required to
include to comply with the
labeling regulations of destination
countries.
• Food allergen testing: Food
allergens are proteins that can
appear in large quantities and
often remain in food processing.
The requirement is to find the
target allergen in the ingredients
and finished products. The
allergens that must be tested for
in food products include gluten in
grains, peanuts, eggs, nuts, milk
and soybeans.
• Sensory testing: Sensory testing is
identification of food product
properties by using the human
senses (sight, smell, taste, touch
and hearing) for the purposes of
evaluating consumer products. In
smell testing, olfactory receptors in
the nose identify rancidity in a
product. In tasting, the sensory
organs on the tongue can identify
the intensity of sweetness in food
products.
Ingredient testing is then
The process begins with implemented to determine
testing the raw product. if the contaminants have
been properly removed.
Final product testing evaluates

the product as a whole. The
packaged product will also be
tested to ensure that the
packaging is safe and effective.
Laboratory quality system:
• Quality management works on
the organizational level to
implement an overall quality
policy. A quality system refers to
the organizational resources,
processes and procedures to
implement quality management,
which is broader than both quality
assurance (QA) and quality control
(QC).
• ISO/IEC 17025 is a system of quality
ISO/IEC management that covers personnel, tools or
equipment, the environment and internal
certification management systems. It is intended to check
s: all processes and ensure accurate, reliable
and consistent testing.
ISO 9000 family addresses various aspects of
quality management and contains some of
ISO’s best known standards.
ISO 9001:2015 - sets out the requirements
ISO 9000 - of a quality management system
Quality ISO 9000:2015 - covers the basic concepts
and language
Managemen  ISO 9004:2009 - focuses on how to
t System make a quality management system
more efficient and effective
 ISO 19011:2011 - sets out guidance on
internal and external audits of quality
management systems.
• ISO 22000 is an international standard that
ISO 22000 defines the requirements of a food safety
Food Safety management system covering all
organizations in the food chain from “farm
Managemen to fork”.
t System:
• The management requirements are primarily
related to the operation and effectiveness of the
laboratory’s quality management system. They
cover a broad scope of topics, such as:
The organization and management structure of
Management the laboratory
Document control
requirements
Standardization of test methods to ensure
: consistency
The selection and purchasing of services and
supplies
Customer feedback mechanisms
• The technical requirements cover factors
that determine the accuracy and reliability of
the tests and calibrations. These factors
include:
Staff competence
Technical Methodology and procedures
requirements Test and calibration equipment
: Quality control program
Additionally, laboratories should be accredited

for the specific methods that they conduct in
their labs.
Legal responsibility:
Food companies have a legal
responsibility to produce safe food. A
business that breaks the law faces:
• improvement notices – a fixed time
period is set for the company to rectify
problems;
• prohibition notices – the company is
not permitted to produce particular
food items;
• prosecution
• As food safety issues continue to make news,
food hygiene and the role of testing
laboratories will become even more
essential.
• Several techniques are used in food
Conclusion: laboratories to ensure that food is safe to
consume.
• Every type of threat is eliminated and safety
is assured.
• Lab personals are specially trained and
quality is maintained.

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Food safety

Final product testing evaluates

Additionally, laboratories should be accredited

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