Guidelines for quality assurance for food chemical laboratories (NMKL Procedure No. 24, 2010)
It has always been the intention to provide a handbook which may be read and understood by all
categories of personnel working with laboratory analysis. These days, most laboratories are accredited
and have established quality control systems. Howe
ver, from time to time it may be necessary for
personnel to be updated and new co-w
orkers to be given a general
introduction to quality assurance.