Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. For those currently or formerly accredited to the 2005 version of ISO/IEC 17025, an appendix outlines the changes between the 20 versions of the standard.įood safety and quality represent a major concern worldwide, not only for the potential risk to consumers’ health but also for the economic losses occurring in food industries.
This book highlights those differences between ISO 9001:2015 and ISO/IEC 17025:2017, while providing practical insight and tools needed for laboratories wishing to achieve or sustain accreditation to ISO/IEC 17025:2017. However, ISO/IEC 17025:2017 contains requirements specific to the laboratory environment that are not addressed by ISO 9001:2015. It is not unusual for laboratories to retain dual certification in ISO 9001:2015 and ISO/IEC 17025:2017. Similar to these recognized QMS standards, ISO/IEC 17025:2017 for laboratory accreditation serves a unique purpose. AS9100, ISO 9001:2015, and ISO 13485:2016 are standards that have been created to support the development and implementation of effective approaches to quality management, and are recognized blueprints for the establishment of a quality management system (QMS) for many diverse industries. The focus of this book is to demystify the requirements delineated within ISO/IEC 17025:2017, while providing a road map for organizations wishing to receive accreditation for their laboratories.