the national food safety laboratory
DESCRIPTION
The national food safety laboratoryTRANSCRIPT
THE NATIONAL FOOD
SAFETY LABORATORY
Dr. Sridhar Dharmapuri
International Food Analysis Expert, FAO
Laboratory renovation (Dec. 2011)
Laboratories (Sept. 2012)
Sample preparation laboratory Microbiology laboratory
OFFICES
CHEMISTRY
LABS. MICROBIOLOGYLABS.
Reception
Fire
ex
it
Floor
Plan
At a glance
• Area 7000 sq. ft– 2nd floor, IPH, Mohakhali
• Divided into – Sample reception area and offices
– Analytical chemistry laboratories
– Microbiology laboratories
• Total investment $3 million– Renovation ($350,000)
– Equipment and chemicals ($2.2 million)
– Training ($ 220,000)
Waiting area
Reception
Offices Restricted laboratory area
Sample reception & temporary storage area
Layout
The basicsBack-up power
Fire exit Water tank
HVAC
Water purification
Polisher Distiller Deionizer
Reagents and housekeeping
Preparatory and general
equipment
Microwave digester UV/Vis spectrometer
Melting pt. apparatus TLC plate coater
Heavy metal analysis
Atomic absorption spectrophotometer
Pesticide and veterinary drug
residue analysis
HPLC
GC-MS
GC
LC-MS/MS
Food adulterants,colors and dyes
HPTLC
Capacity development
• Laboratory safety
• GLPs
• Principles of
chemical analysis
• Instrument
applications
• Heavy metal
detection
• Pesticide residue
analysis
• Introduction to
quality standards for
testing laboratories
Capacity development
– Dhaka University, Plasma Plus, BCSIR, ICDDR,B
– Export Inspection Agency (EIA) Laboratory,
Kochi, India
The next steps
• Strengthen systems
– Co-ordinate with the food and sanitary inspectors
– Develop food sampling guidelines
• Establish capacity to deliver reliable food safety
data
• Commence food-borne contaminant
surveillance and risk assessment studies
The next steps• Establish the Bangladesh
Food Safety Laboratory
Network
– Collaboration with other
laboratories
– Inclusive capacity building
• Assist the MoHFW in
developing operational
guidelines
– Reference
– Research
– Service
Ensuring safe food for your familyThe Golden Rules
• Keep hands and person clean
• Separate raw and cooked food
• Cook thoroughly to 70⁰C
• Store food at the right temperature
• Use safe water