This guide is for managers responsible for obtaining National Measurement Accreditation Service accreditation for a food laboratory. It provides guidance on what is required to achieve accreditation and covers other quality standards for food laboratories, such as International Organization for Standardization (ISO) 9000 and Good Laboratory Practice (GLP) and how these relate to customer needs. The uses of such laboratory accreditations have been considered from the viewpoint both of the laboratory itself and of those using its facilties. This book should be useful to managers of laboratories within the food industry and public analysts, industrial scientists and laboratory accreditation courses.
