This article has been reviewed by the following Topic Editor: Sidney Draggan Ph.D.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) defines Accredited Laboratory Program (ALP) as:
The Accredited Laboratory Program accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently, the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
USDA (Content Source);Sidney Draggan Ph.D. (Topic Editor) "Accredited laboratory program (ALP)". In: Encyclopedia of Earth. Eds. Cutler J. Cleveland (Washington, D.C.: Environmental Information Coalition, National Council for Science and the Environment). [First published in the Encyclopedia of Earth May 28, 2007; Last revised Date May 28, 2007; Retrieved May 22, 2013 <http://www.eoearth.org/article/Accredited_laboratory_program_(ALP)?topic=49500>