Food Laboratory Accreditation Program

(ISO/IEC 17025 Accreditation)
 
Participation in the AIHA Food Laboratory Accreditation Program (FoodLAP) announces your laboratory's promise to ensure quality results and demonstrates your commitment to sound data.

Establish your laboratory's technical competence and reliability in data with accreditation. Your customers are assured of accurate and indisputable calibration or measurement data.

• Accredited Food Labs
• Program Fees
• Documents, Forms, and Policies

Accreditation is offered in these three critical areas:

• Microbiology (bacteria, yeast, fungi, protozoa, and viruses such as Salmonella, Listeria, E. coli O157:H7, and Coliform, in various matrices such as meat or cereals)
• Chemistry (fat, moisture, protein, salt, sugars, dietary fiber, minerals, and vitamins, in matrices of meat, cereal, dairy, and feeds)
• Residue Chemistry (pesticides, sulfonamides, nitrosamines, and toxic elements [lead, arsenic, mercury]) in matrices of meat, poultry products, and fruits and vegetables

Laboratories are encouraged to seek accreditation in one, two, or all three performance area offerings. Laboratories must be enrolled in proficiency testing in order to be eligible for accreditation.

With the laboratory's permission, the proficiency testing results are submitted to the AIHA from the proficiency testing providers used by the laboratories. Results are used to determine overall proficiency status to comply with the accreditation program requirements. 
 

Who Should Be Accredited?

Facilities that should consider FoodLAP:

• Commercial laboratories
• In-company laboratories
• State and local health laboratories
• Government laboratories performing food testing
• Federal laboratories
   

Resources Available From the AIHA Bookstore

The Laboratory Quality Assurance Manual, Third Edition serves as a guidance for developing a comprehensive laboratory quality assurance (QA) program.

"Laboratory Quality Assurance and Quality Control", a distance learning course, is designed to assist the student in understanding the concepts of quality assurance and quality control and how these principles affect data produced during the analytical process.