Guidelines for requirement specifications for food analyses. (NMKL Procedure No. 17, 2006)
There are many questions that have to be answered and allowances that have to be made before a
requirement specification is ready. The Nordic Committee on Food Analysis (NMKL) has compiled
als for these guidelines to help the authorities, laboratories, food industry players or others to specify
The guideline lists the requirements to be considered. Competence in the specific laboratory
field is needed to select the most suitable
requirements for the specific task
Aistinvarainen laadunvalvonta (NMKL Procedure No. 17, 2006).