Accredited laboratory program (ALP)

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.

Glossary

Citation

(2007). Accredited laboratory program (ALP). Retrieved from http://www.eoearth.org/view/article/51cbecd87896bb431f68df14

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