Difference between revisions of "Accredited Laboratory Program (ALP)"
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| − | + | The '''Accredited Laboratory Program''' accredits nonfederal analytical [[chemistry]] laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic. | |
| + | ==References== | ||
| + | [http://www.fsis.usda.gov/Help/glossary-A/index.asp USDA Index] | ||
| + | |||
| + | [[Category:Food Terms]] | ||
Latest revision as of 01:37, September 6, 2011
The Accredited Laboratory Program accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.