Consumer Issues:Accredited laboratory program (ALP)
Published: May 28, 2007, 5:12 pm
Updated: May 28, 2007, 5:12 pm
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.
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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>
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.
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