Increasing legislation and the growing quality expectations of customers
of food and drink laboratories have led to expanding requirements for
such laboratories to be accredited to a recognized quality standard.
This book provides thorough coverage of how to obtain an accredited
standard for a food and drink laboratory which performs chemical and
microbiological tests. The book provides answers to the following
questions and many more: What is accreditation? How do you get it? How
do you keep it? How do you develop it? The authors have a huge amount of
practical and relevant experience and have provided a book which should
find a place in all food and drink companies with laboratories, in
research establishments, universities, libraries and on the shelves of
microbiologists, food chemists and laboratory workers.