Analytical laboratories that perform chemical analysis on veterinary drugs, mycotoxins and pesticides need to demonstrate that their methods are fit for purpose. Multiple validation approaches exist (CD 2002/657/ EC, SANTE 11813/2017, CODEX CAC/GL 71-2009) and it is often unclear how to implement these and how to come to a practical set-up of experiments.
In this course, you will learn the theoretical background on the validation of quantitative confirmatory methods and how to select and execute a cost-effective validation approach based on a practical validation plan. The training will discuss all three approaches briefly, and then zoom in on CD 2002/657/EC. Also aspects of the revision of this regulation will be discussed.
|Registration||Registration closes at April 9th 2020, five weeks before the course starts.|
|Price||Per person, includes tuition, course materials, coffee/tea, lunch and a social dinner on Thursday the 14th of May.|
|Participants will receive additional information about the course on April 14th.|
Why attend this course?
After successfully attending the course, you will:
- Understand the phases to go through for a fit for purpose validation
- Be able to determine the relevant validation parameters
- Have a good understanding of the meaning of trueness, precision, CCα and CCß
- Be able to determine measurement uncertainty
- Be able to construct a validation protocol and execute
- Have hands-on experience with evaluation of the analytical data
- Be able to prepare a validation report
Who is this course for?
Professionals with a technical background in industry, in governmental, commercial or academic laboratories in the area of food and feed safety residue analysis.
Programme and topics
The following topics will be discussed:
- The validation protocol
- Selection of validation parameters
- Preparation of the validation plan
- Measurement uncertainty and decision making, including CCα and CCß
- Planning the laboratory work
- Statistical data analysis
- Assessment of the results
- Preparing a validation report
The courseleader is Dr. ing. B. J. A. (Bjorn) Berendsen, Wageningen Food Safety Research. Other experts involved are Ingrid Elbers, Thijs Meijer and Robin Wegh, all Msc, all Wageningen Food Safety Research.