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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.
Examples of Appropriate Reference Material(s):
82
83
Whole Egg
84
•
NIST 8445
85
•
LGC SAL-RSM-5 (Check for characterization level)
86
87
88
Peanut
89
•
NIST SRM 2387 (peanut butter)
90
•
LGC
FAL-RFM1017-XXX91
92
Hazelnut
93
•
LGC
FAL-RFM1015-50 or FAL-RFM1015-50Âor
FAL-RFM1015-594
Additional materials can be found at the LGC and FAPAS websites
95
LGC
= http://www.lgcstandards.com/HK/en/search/?q=allergen:relevance:category:CEFP_7724396
FAPAS
= http://fapas.com/quality-control-materials/Available-quality-control-materials.cfm97
98
Refer to Annex F:
Development and Use of In-House Reference Materials
in
Appendix F:99
Guidelines for Standard Method Performance Requirements
, 19
th
Edition of the AOAC
100
INTERNATIONAL Official Methods of Analysis (2012). Available at:
101
http://www.eoma.aoac.org/app_f.pdf102
103
NIST = National Institute for Standards and Technology.
104
LGC = formerly the UK
Laboratory of the Government Chemist
, now simply “LGC Standards”.
105
FAPAS = formerly the
Food Analysis Performance Assessment Scheme
in the UK, now simply
106
“FAPAS”.
107
108
109
8.
Validation Guidance
:
110
111
Method developers shall submit LOQ, MDL, recovery and precision data for the matrices in
112
Table 2.
113
114
Appendix D:Guidelines for Collaborative Study Procedures To Validate Characteristics of a
115
Method of Analysis; 19
th
Edition of the AOAC INTERNATIONAL Official Methods of Analysis
116
(2012). Available at:
http://www.eoma.aoac.org/app_d.pdf117
118
Appendix F:Guidelines for Standard Method Performance Requirements; 19
th
Edition of the
119
AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at:
120
http://www.eoma.aoac.org/app_f.pdf121
122
9.
Maximum Time-To-Result:
None
123
124