There are many factors that play into the safety of food products. Since different foods contain diverse ingredients, chemical additives, residues, and so on, regulations have been implemented in order to keep foods safe. Professionals working in food analysis play an important role in accomplishing this goal, as they are needed to determine the nutritional quality and safety properties of different products.
In order to meet regulations, foods must contain acceptable levels of certain ingredients. In addition, these ingredients—as well as possible traces of certain common allergens—must be listed on packages. Furthermore, labels must also list nutritional content, such as unsaturated and saturated fats, for public awareness. To accomplish this, food processors must be able to analyze products, which requires a series of steps before the analysis can begin.
Professionals Need to Develop a Sampling Plan Before Food Analysis Can Begin
A sampling plan is a written document that contains precise details regarding the methods used to collect data, how the product will be stored, its size, the location of where the sample is being taken from, and other important factors. Also, the overall information on the document will vary depending on the purpose of the analysis.
When it comes to the purpose of food analysis, there are different types that graduates of HPLC training will recognize. Common test purposes can include:
Official sampling: A test that will determine whether manufacturing companies are supplying safe, uncontaminated foods and whether they meet legal and labeling requirements;
Raw materials: Consists of analyzing samples before a factory can accept or use them in the manufacturing process;
Finished product sampling: Once a food has been processed or completed, testing will determine the quality of the product and whether or not it is safe to consume.
Extracting a Sample Is Necessary When it Comes to Food Analysis
Once a plan has been established, food analysts must prepare the food products that will undergo testing. For preparation, professionals rely on extracting an appropriate fraction of the product in order to obtain data indicative of the whole food rather than the sample alone.
When extracting samples, professionals with knowledge from HPLC courses need to keep a few important points in mind. They need to recognize the difference between a regular sample and a laboratory sample. Regular samples are a fraction of the food that is taken from the product and is usually selected for analysis. However, these samples can consist of one or more sub-samples that have been selected from different areas of the product. If a sample is deemed too large for analysis, a fraction of this sample is taken for testing and it is labeled as a laboratory sample.
The main purpose behind each classification is to diminish any potential risks or errors in the final data report. This ensures that the information and estimates are of the best value when being measured. As a result, professionals completing food analysis help to keep the public safe and informed about the foods they consume.
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