R
Just want to have some information and share experiences regarding sample integrity. We had an obstervation from an auditor regarding the criteria my lab uses to reject samples (meat samples) when they arrive at the laboratory and how we store them till it waits to be analyzed. And the auditor went far, he asked for a complete determination of analyte stability on the sample regarding the storage temperature.This would be a big mess because we do more that 80 analytes in our lab, and this determination would be time consuming and this is not an requirement from our costumers
Following our procedure we had set some qualitative criteria such as frozen (accepted), chilly (accepted), room temperature (unaccepted) and this criteria go straight to our costumer needs and we do not have to set temperature ranges, or check the sample temperature, to check the sample compliance when it comes throught the lab. We asked the costumer to document their criteria and my question is if this is sufficient to solve the observation. I plan also to state on the obsevation comments that a frozen sample is the accepted way to store the sample and we can't do more than that. This is the best way in wich such a lab can guarantee the meat sample integrity (keeping it frozen).
Do you have any experience or comments on that? This explanation would fit?
Cheers,
Rod
Following our procedure we had set some qualitative criteria such as frozen (accepted), chilly (accepted), room temperature (unaccepted) and this criteria go straight to our costumer needs and we do not have to set temperature ranges, or check the sample temperature, to check the sample compliance when it comes throught the lab. We asked the costumer to document their criteria and my question is if this is sufficient to solve the observation. I plan also to state on the obsevation comments that a frozen sample is the accepted way to store the sample and we can't do more than that. This is the best way in wich such a lab can guarantee the meat sample integrity (keeping it frozen).
Do you have any experience or comments on that? This explanation would fit?
Cheers,
Rod