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6. System suitability tests and/or analytical quality control: 78
Suitable methods will include blank check samples, and check standards at the lowest point 79
and midrange point of the analytical range. 80
81
7. Potential Reference Material(s): 82
83
Whole Egg 84
• NIST 8445 85
• LGC SAL-RSM-5 (Check for characterization level) 86
87
Nonfat Milk Powder 88
• 89
• NIST SRM 1549a (whole milk powder) 90
91
Peanut 92
• NIST SRM 2387 (peanut butter) 93
• LGC 94
95
Hazelnut 96
• LGC or 97
Additional materials can be found at the LGC and FAPAS websites 98
LGC 99
FAPAS 100
101
Refer to Annex F: Development and Use of In-House Reference Materials in 102
Guidelines for Standard Method Performance Requirements, 19th Edition of the AOAC 103
INTERNATIONAL Official Methods of Analysis (2012). Available at: 104
105
106
NIST = National Institute for Standards and Technology. 107
LGC = formerly the UK Laboratory of the Government Chemist, now simply “LGC Standards”. 108
FAPAS = formerly the Food Analysis Performance Assessment Scheme in the UK, now simply 109
“FAPAS”. 110
111
112
8. Validation Guidance: 113
114
Method developers shall submit LOQ, MDL, recovery and precision data for the matrices in 115
Table 2. 116
117
Guidelines for Collaborative Study Procedures To Validate Characteristics of a 118
Method of Analysis; 19th Edition of the AOAC INTERNATIONAL Official Methods of Analysis 119
(2012). Available at: 120
121
Guidelines for Standard Method Performance Requirements; 19th Edition of the 122
AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at: 123
124
125
9. Maximum Time-To-Result: None 126
127
Table 1: Method performance requirements. 128