Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Page1
Qualitysystem
foodsafety
Inordertoensure(HACCP)and
Accreditationoflaboratories
MICRO575Food
andenvironmentalhygiene,and
surveillance
7.12.2011
SeijaPihlajaviita
Page2
Guidelinesandlegislation
CodexAlimentarius,theInternationalFoodStandards/
internationalfoodstandards
EClegislation,inparticularthehygieneoffoodstuffsEC
852/2004,ArticleAnalysisandCriticalControl5Risk
ControlPoints
Nationallegislation
GeneralFoodHygieneRegulationEC852/2004AnnexII:All
hygienerequirementsapplicabletofoodbusinessoperators
thatyouhavereceivedthisAnnex,theRegulation!
https://translate.googleusercontent.com/translate_f
1/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
See.Contents.
ClaimsMAFDcr37/EEO/2006foodstuffsofanimalorigin
thehygieneoffoodstuffs,inparticular,annexes15
MAFDcr28/2009ofcertainfoodestablishments
thehygieneoffoodstuffs
7.12.2011
SeijaPihlajaviita
Page3
HACCPguidelines
CodexAlimentarius
EuropeanCommission:Guidancedocument.HACCP
theimplementationofproceduresbasedontheprinciplesof
andfacilitatingtheimplementationofHACCPprinciples
incertainfoodbusinesses
http://ec.europa.eu/food/food/biosafety/hygienielegislation
/guidance_doc_haccp_fi.pdf
TheHACCPsystem,principlesandapplication(Evira's
Help10002/1)
Www.evira.fi
7.12.2011
SeijaPihlajaviita
Page4
HACCPguidelines
FoodAssociationHACCPbased
selfregulatinginstructions
Www.etl.fi
Ageneralpart
Fishingindustry
Vegetablesandberries,industrial
BakeryIndustry
Meatandconveniencefoodindustry
https://translate.googleusercontent.com/translate_f
2/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
MilkProcessingIndustry
Confectioneryindustry
Magazinearticles
FoodandHealth
Developingfood
7.12.2011
SeijaPihlajaviita
SeijaPihlajaviita
Page5
Danger=thefoodofthebiological,
physicalorchemicalfactorthatmay
jeopardizethesafetyofthefood
Risk=Hazardtohealthcausedby
theadverseimpactofthelikelihoodand
strength
(EPNAs178/2002Article3)
7.12.2011
Page6
Scientificriskassessment
Riskassessment(inenglish.Riskassesment)
meansaninternationalscientificwork
EFSA(EuropeanFoodSafetyAuthority)
thescientificriskassessmentsandstatements
https://translate.googleusercontent.com/translate_f
3/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Thedevelopmentoflegislation
Nationalscientificriskassessments
nationallegislation,programsandguidelines
Someoftheriskanalysis(seefollowingfigure).
7.12.2011
SeijaPihlajaviita
Page7
Riskanalysis
(CACCodexAlimentarius
Comission)
Source:Maijala,R.2007workKorkealaFoodHygiene(ed.)
Riskassessment:
Hazardidentification
Hazardcharacterization
Exposureassessment
R
hit
Riskcharacterization
message
onColorado
Riskmanagement:
OverallRiskAssessment
Evaluationofoptions
Applicationoptions
Monitoringand
Reassessment
7.12.2011
SeijaPihlajaviita
Page8
!Practicalriskassessment!
Inhousecontrolplanningrequiresreliable
andsystematicinformationonthefoodbusinessoperator
thedangersofariskassessmentoftheproduction
Productionfacilities
https://translate.googleusercontent.com/translate_f
4/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Identifythehazards
Assesstherisksinvolved,and
Beabletochoosetherightriskmanagementmeasures.
RegionalStateAdministrativeAgenciesandmunicipal
controlplansarebasedmostly
practicalriskassessmentcontrol
targeting,forecastingandresource
contingencysituations
7.12.2011
SeijaPihlajaviita
Page9
Themostsignificantfoodpoisoning
Inrecentyears,causesof
2004
1.Tooslowcooking
cooling
2.Insufficient
heatingfood
3.Invalid
storagetemperature
2005
2006
Infected
Incorrect
employee
storagetemperature
Incorrect
Inadequate
storagetemperature
cooling
Contaminatedraw
Inadequate
substance
heating
Source:FoodpoisoningsinFinlandreports,Evira
7.12.2011
SeijaPihlajaviita
Page10
Selfcontrolandriskmanagement
Thelegislation
basedon
selfcontrol
https://translate.googleusercontent.com/translate_f
5/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Selfassessmentplan
GHPGoodHygienic
PracticesLadies
hygienepractices
GMPGood
ManufacturingPractices
Goodproductionpractices
HACCPHazard
AnalysisandCritical
ControlPoint
7.12.2011
SeijaPihlajaviita
10
Page11
Foodsafetyand
Qualitysystems
QualityManagement,TQM
GMP,GHP,ieGood
HACCP
Productionand
hygienepractices
Qualitymanagementsystem,forexample.ISO9000,
ISO22000
SupportPrograms
PRSPs,
Selfassessmentplan
selfmonitoring
foundation
7.12.2011
SeijaPihlajaviita
11
Page12
HACCPsystemand
prerequirements(supportprograms)
https://translate.googleusercontent.com/translate_f
6/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Foodhygienerequiresthat
foodbusinessestoimplementHACCP
prerequisiterequirementsandbasedontheprinciples
procedures
Em.Thepurposeoftherequirementsisthegeneralrisks
control
HACCP
Theaidscheme,or
prerequisites:
Staff
training
7.12.2011
SeijaPihlajaviita
12
SeijaPihlajaviita
13
Page13
Ownchecks/
supportsystem
Prerequisiteprograms,PRSPs
alloftheHACCPsystemprerequisite
Thesystemsandrulesthataimat
foodsafety
supportsystemconsistsoffoodhygiene
thegeneralprinciples(GeneralPrinciplesofFood
Hygiene)basedprograms
Ks.HACCPsystem,principlesandapplication
(Evira'sinstruction10002/1)p.67
7.12.2011
Page14
Prerequisites
https://translate.googleusercontent.com/translate_f
7/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Infrastructureandequipmentrequirements
Requirementsfortherawmaterials
Safehandlingoffood(packagingand
transportationincluded)
FoodProcessing
Tuholaistorjuntamenettely
Sanitationprocedures(cleaninganddisinfection)
WaterQuality
Maintainingthecoldchain
EmployeeHealth
Personalhygiene
Education
7.12.2011
SeijaPihlajaviita
14
Page15
HACCPprinciple
HAzardAnalysisCriticalControlPoints
Theobjectiveofmanufacturingandprocessingoffood
potentialmicrobiological,chemicalandrelated
Preventionofphysicalrisks
applicablethroughoutthefoodprocessingchain
Primaryproductionoffood,industrialmanufacturing,transportation,
storage,marketing,cateringandlargeeconomiesEVENT
cooking
HazardAnalysisassessmentofrisk,ietheriskof
CriticalControlPointscritical,oressential
managementofcredit
Suchworkingorprocessingstage,wheretheriskcanbeseenandits
progressioncanbehaltedandtowhichmanagementmeasurescanbe
target
Ofvitalimportanceoffoodsafetythreat,
inordertoprevent,eliminateorreducetoanacceptable
level
7.12.2011
SeijaPihlajaviita
15
Page16
https://translate.googleusercontent.com/translate_f
8/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
HACCPprocedures
Requiresawiderangeofexpertisetobeconsidered
rawmaterials,manufacturedproducts,
theproductionprocess,distributionchain,maintenanceand
sanitation,qualitycontroland
thehygieneoffoodstuffs(microbiological,chemicaland
physicalhazardsandtheirmanagement)
HACCPgroup,whichmayalsobeused,ifnecessary,
externalexpertise
Mayalsobe,forexample,subgroupsofproductsHACCP.
TheHACCPsystemfunctionalityrequirescommitmentand
trainingintheprinciplesofthesystem(trainingwillbe
recorded)
7.12.2011
SeijaPihlajaviita
16
Page17
ProductDescriptions
Product...
ProductName
Features
Preparationandadditives
Thecharacteristicsandoriginoftherawmaterial
Manufacturingmethod
TypeofpackagingandSupplies
Labeling
Shelflife
Storage
Distribution
anditsuseofthedescription
Ausergroup(generalconsumption,orsomespecificgroup)
Operatingmode
7.12.2011
https://translate.googleusercontent.com/translate_f
SeijaPihlajaviita
17
9/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Page18
Flowcharts
Productorgroupofproductsprocessingand
thepreparationstagesofthework
inchronologicalorderofrawmaterials
thereceptionofthepackinganddistribution
ProductSafetyrelevantdata
Temperatures,thedurationofthestagesofproductionandresidence
Transferstoanotherroomspace
Possibleproductretreatment
(Ifnecessary,theroomofthehygienelevel)
7.12.2011
SeijaPihlajaviita
18
Page19
HACCPsevenprinciples
1.
Riskassessment
2.
Determinationofcriticalcontrolpoints
3.
Determinationofcriticallimits
4.
CCPmonitoringpractices
compilation
5.
Determinationofremedialmeasures
6.
EstablishmentofverificationprocessandHACCPprogram
Validation
7.
HACCPdocumentsandrecords
Theprinciples2to5aremanagedbyidentifiedhazards!
https://translate.googleusercontent.com/translate_f
10/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
7.12.2011
SeijaPihlajaviita
19
Page20
Riskassessment
Identifyhazardsthatmustbeprevented,
a)
eliminatedorreducedtoanacceptablelevel
(EPNAs852/2004of5art.)
Flowchartsandproductdescriptionsunderlying
Hazardsidentification
Allmanufacturingandproductadditives,
inpackaging,laborandproductionphases,
storageanddistributionofmedicinesbiological,
chemicalandphysicalhazards
Takesintoaccountusergroups
Makinguseofresearchdata,information
foodpoisoning,controldata
7.12.2011
SeijaPihlajaviita
20
Page21
Riskassessment
Riskassessmentoftheprobabilityandseverityof
Useoffoodproductsandtheirrawmaterialsrelatedto
epidemiologicalstatistics,theresultsofthenationalcontrolprograms
andscientificpublications,informationonselfevaluation,
customercomplaints
Seriousnessreferstothehealthriskposedbyaparticularhazard
degrees(thefocushereisspecificallydetrimentalhealtheffects,noother
qualitydefects)
Basedontheseverityandtheprobabilityofdecidingwhether
identifiedariskofsignificant
Controlofmeansofidentification
Identifythemeansbywhichsignificantriskscanbemanaged,ie
toprevent,eliminateorreducetoanacceptablelevel
Forexample,heating,cooling,decreaseinpH,ortherawmaterial.
Requirementsprocurementrequirements
Hazardscanalsobemanagedusingthesystemofaidprograms
(eg.,hygienicworkingmethods,productionspacetemperaturecontrol,
https://translate.googleusercontent.com/translate_f
11/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
labeling)
7.12.2011
SeijaPihlajaviita
21
SeijaPihlajaviita
22
Page22
Microbiologicalhazards
Themicrobescancause
Foodcontamination
Foodpoisoning(intoxication,infetktiot)
ProcessProblems
Pollution,iecontamination
Crosscontamination
Introducingsecondary
7.12.2011
Page23
ChemicalRisks
Thefoodnaturaltoxins
Thepreparationoffoodprocessingborn
toxins,forexample.PAH
Mycotoxins,iemycotoxins(canalsobe
Themicrobiologicalrisk)
Thepreparationoffoodprocessingborn
toxins,forexample.PAH
Additivestoomuchinmetered
EnvironmentalToxins
Pesticideresidues
https://translate.googleusercontent.com/translate_f
12/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Residuesofveterinarymedicinal
Transferredtothefoodpackagechemicals
7.12.2011
SeijaPihlajaviita
23
Page24
Physicalhazards
Cancontaminatethefoodmechanically
Foodstuffsappeartothenakedeye
seeninforeignobjects
Dust,dirt,mud,mold
Thestones,buttons,nails,woodandmetalpiecesetc.
Hair,plasters,cigarettebutts,etc.
Deadinsects,otherpestsaswellastheir
droppings
Equipmentusedinthemanufactureoffood
detachedparts,fragmentsetc.ofthepackagingmaterial.
Othernonfooditems
7.12.2011
SeijaPihlajaviita
24
Page25
Criticalcontrolpoints(critical
ControlPointCCP)Setting
b)
identifythecriticalcontrolpointsatthestepor
stages,whichcontrolisessentialhazard
combat,eliminateorreduceitto
toanacceptablelevel(EPNAs852:2004art.5)
Thestartingpointisalwaysahealthrisk,noproduct
Qualityfeatures
Theriskcanbedetectedbymeasuringorestimating
Theriskcanbecontrolled
https://translate.googleusercontent.com/translate_f
13/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Hallssatisfyingaboutittodeterminethecriticallimits
Thecriticallimitisexceeded,thesafetycanbeguaranteed
correctivemeasures
7.12.2011
SeijaPihlajaviita
25
Page26
CriticalControlPoint(CriticalControl
PointCCP)
TheMinistryofEmploymentandtheproductionphase,inwhichfoodsecurity
controlledbymeansofanaidscheme,shouldnotbeselectedasacritical
managementpoint
TheCCPmaybe
Theheatingoftheproduct,whereinthemicrobialpestsharmfulto
Coolingandfreezingstepinwhichmicrobialgrowthisprevented
Productionphasewherethesafetyoftheproductoftheactive
thecompositioniscontrolled(pH,a
Productionphase,usingametaldetectoror
fluoroscopy
CCPcanbeusedtodeterminethe
decisionmakingtree(SancoandtheCodexAlimentarius)
7.12.2011
SeijaPihlajaviita
26
Page27
Determinationofcriticallimits
c)
Definethefightagainsttheidentifiedrisks,
eliminationorreductionofcritical
criticallimitsatcontrolpointsacceptable
leveltoseparatelevels,whichcannotbe
approve
(EPNAs852:2004art.5)
Theminimumandmaximumvalues
withinwhichcritical
Controlpointsofthehealthhazardsremainwell
https://translate.googleusercontent.com/translate_f
14/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
controlledorpreventedaltogether
Justifiedandmeasurable
7.12.2011
SeijaPihlajaviita
27
Page28
Determinationofcriticallimits
Maybebasedonlegislation,regulatoryguidance,
literature,food,andthetestreports
expertsviews
Criticallimitscanbesettoatemperatureperiod,
watercontent,wateractivities,pH,
salinity,preservatives,andthenumberof
Sensorycharacteristics
Thealarmlimittheupperorlowerthanthecriticallimit,
acrossing/undercuttingsuggeststhat
approachedthecriticallimit
7.12.2011
SeijaPihlajaviita
28
Page29
Establishmentofmonitoringpractices
Establisheffectivecriticalcontrolpoints
d)
proceduresformonitoringandimplementing
(EPNAs852:2004art.5)
EachCCPwillbemonitoredasplanned
Monitoringpracticesaredescribed
Whatwillbemonitored
https://translate.googleusercontent.com/translate_f
15/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
MonitoringMethod
MonitoringFrequency
monitoringsupplier
towhombenotifiedifadiscrepancyiscriticallimitsor
anyalarmlimits
howtofollowuparerecorded
NecessaryfollowupformsorthesystemCCP
automaticmonitoring
7.12.2011
SeijaPihlajaviita
29
Page30
Establishmentofmonitoringpractices
TrackingMethod
Theresultsshouldbemade
quickly,inordertoappropriatecorrectivemeasures,
totakeimmediate
Inmostcaseschemicalandphysicalmeasurements(pH,
temperatureandtimemeasurements,theuseofametaldetector,fluoroscopy)
Sensoryevaluation
Microbiologicalandchemicalanalyzesforthispurposeisoftentooslow
Monitoringfrequency
SufficienttoestablishthebasisofwhetherthemanagementoftheCCPornot
Executionandfollowupmeasures
Record:date,time,productidentification,monitoringresults
Inthemanualfollowupverificationofthemonitoringprovider
Monogrammed/signature
Automaticfollowupmonitoringtocheckonaregularbasis(eg.
daily,batchbybatch)recordedtheresultsandrecordsoftheautomaticequipment
thedateoftheinspectionandinitials/signature
Thedeviationsareclearlymarked
Deviationsindicatethepersonwhoisresponsibleforthecorrectivemeasures
theexecutionof
Conductsthemonitoringrecordstheiractions
7.12.2011
SeijaPihlajaviita
30
Page31
Determinationofremedialmeasures
e)
Establishcorrectiveactionswhenmonitoring
indicatesthatacriticalcontrolpointisnot
undercontrol
(EPNAs852:2004art.5)
themonitoringofthesupplierdetectsadiscrepancyofthecritical
limitsorpossiblealarmlimitsshouldtake
https://translate.googleusercontent.com/translate_f
16/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
correctivemeasures
Remedialmeasuresshallbedeterminedforallcritical
allcriticalcontrolpointsatthebordersand
potentialalarmlimits
Bedesignatedasthesupplieroftheremedialmeasuresdescribed
Recognitionanddevelopingmeasuresused
Forms
Forexample,thetemperaturecorrectionofpH.Adjusters,
additionalcleaningmeasures,thefunctioningofequipmentmaintenanceand
correctionsintheproductionprocess
7.12.2011
SeijaPihlajaviita
31
Page32
Correctivemeasuresshouldbe
comprises:
Themeasuresrelevanttotheproductthatare
1.
dependingonthecase:
a)thecontinuationofprocessing(eg.thedirectheating,
Continuation)
b)theproductlotofuseof(oftenthefirst
measure)
c)investigationofthehygienicqualityofthebatch(forallother
asthecasesofaparagraph)
d)Retraction(Ifaconsignmentofproductsalreadyonthemarket,thisisanindication
thefactthattheHACCPsystemhasbeenbetrayed)
e)Theproductreprocessingevenwhentheproductisstill
foodpremises
2.
Correctingthedeviationsothatacriticalcontrolpoint
willagaincontrol
3.
Thedeviationdetectionandeliminationofthecause
4.
Preventionofarecurrenceofthedeviation
7.12.2011
SeijaPihlajaviita
32
Page33
Preparationandverificationprocess
HACCPplanvalidation
f)
Establishingprocedures,whichshalltake
atregularintervals,aesubparagraph
theeffectivenessofthemeasuresreferredto
https://translate.googleusercontent.com/translate_f
17/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
revision
(EPNAs852:2004art.5)
,VerificationensurestheHACCP
effectivenessandadequacyofthesystem
Monitoringandrecordsarisingfromtheremedialmeasures
andsummariesofinspection
Monitoringandcorrectivemeasuresforpersonsperforming
Auditactivities
7.12.2011
SeijaPihlajaviita
33
Page34
Preparationandverificationprocess
HACCPplanvalidation
Thefunctioningofmeasurementinstrumentsusedininspection
Potentialmeasurementsmade
bytheverifierhimself
Samplingproducts(microbiological,chemicaland
physicalexaminations)orsensoryevaluation
Authenticationisdoneonaregularbasistheagreedschedule
inaccordancewith
Theverificationshallbecarriedouttoadifferentpersonthanthefollowup
Verificationisdocumented
7.12.2011
SeijaPihlajaviita
34
Page35
HACCPplanvalidation
IstheHACCPprogramdrawnupcorrectly?
https://translate.googleusercontent.com/translate_f
18/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Cantheimplementationofaprogramtoensuretheproduct
thesecurityorwhethertheprogramneedtochange?
AlkuvalidointibeforetheintroductionoftheHACCPprogram
Thereassessmentannuallyor
Youchangetheprocess,therawmaterialsorproduct
Newinformationonpossiblehealthhazards
Thisproductcanbefoundpathogens
Theproductshavecausedfoodpoisoning
Thecriticallimitsareexceededrepeatedly
Validationisdoneinadocumented
7.12.2011
SeijaPihlajaviita
35
Page36
HACCPdocumentsandrecords,aswellas
theirmanagement
g)
Elaboratefoodcompanysizeandnature
inaccordancewiththedocumentsandrecordsofthe
demonstratethatreferredtoinsubparagraphf
measuresareeffectivelyapplied
HACCPdocumentsincludeplansandinstructions,
arisingfromtheHACCPsystempreparation
andtoguidetheimplementationofthesystem
HACCPrecordsareentriesandinformation,which
bornoftheimplementationoftheHACCPprogram
Mustbeidentifiableandtraceable,andmade
sothattheyarenot
canchange
HACCPrecordsarekeptfortwoyears,and
atleast6monthsthantheproductofthesalesperiod
7.12.2011
SeijaPihlajaviita
36
Page37
EL23/200620
https://translate.googleusercontent.com/translate_f
19/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
"Inhousecontrolshouldbeaccompanied,ifnecessary
samplingandanalysisplanaswellas
Datalaboratories,whereselfmonitoring
Samplestobeanalyzed."
inparticular,arerequiredbylaw
omavalvontatutkimuksetismade
approvedlaboratory
7.12.2011
SeijaPihlajaviita
37
Page38
Classificationoflaboratories
RegulatoryLaboratories
Accredited
Omavalvontanlaboratoriot
Theexaminationsprovidedforlegalacts
Othersupervisoryauthorityordered
studies(VnA321/2006)
EstimatedforapprovalbyEvira,theassessment
takeFINASAccreditation
MeatInspectionBodies
VnAlaboratories
7.12.2011
SeijaPihlajaviita
38
Page39
EL23/200620
https://translate.googleusercontent.com/translate_f
20/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
"Inhousecontrolshouldbeaccompanied,ifnecessary
samplingandanalysisplanaswellas
Datalaboratories,whereselfmonitoring
Samplestobeanalyzed."
inparticular,arerequiredbylaw
omavalvontatutkimuksetismade
approvedlaboratory
7.12.2011
SeijaPihlajaviita
39
SeijaPihlajaviita
40
Page40
Classificationoflaboratories
RegulatoryLaboratories
Accredited
Omavalvontanlaboratoriot
Theexaminationsprovidedforlegalacts
Othersupervisoryauthorityordered
studies(VnA321/2006)
Estimated
MeatInspectionBodies
ComingVnAlaboratories
7.12.2011
https://translate.googleusercontent.com/translate_f
21/22
9/10/2015
Qualitymanagementsystemtoensurefoodsafety(HACCP)certificationandaccreditationoflaboratories
Page41
Accreditation
TestingandcalibrationlaboratoriesGeneral
ontherequirementsofthestandardSFSENISO/IEC
17025:2005
MIKESCentreforMetrologyandAccreditation/FINAS
Accreditation
Akkreditointikausi4years
Every4thyearreaccreditation
Theintervals,asarule,periodicassessmentseveryyear
LeadAuditorFINASista
TechnicalReviewerstendtootherlaboratories
AccreditedPtevyysalueessamethods
7.12.2011
https://translate.googleusercontent.com/translate_f
SeijaPihlajaviita
41
22/22