Food safety issues seriously affect our physical health and life safety. In recent years, various problems have emerged, and even news of students being hospitalized due to food poisoning has appeared multiple times in schools. Therefore, food safety supervision and monitoring in China are also urgent. However, due to China's late start in this area, the testing level in some places is insufficient, so it is inevitable that some mistakes may occur. Today, I will share with you the requirements and precautions for food safety testing.

To ensure the safe operation of the laboratory and provide sufficient space for cleaning, disinfection, and maintenance.

2. The laboratory walls, ceilings, floors, etc. should be easy to clean, leak proof, and resistant to corrosion from chemicals and disinfectants. The floor should be non slip.

3. The experimental table should be waterproof, leak free, easy to clean and disinfect, and resistant to disinfectants, acids, alkalis, organic solvents, and moderate heat.

4. Equipped with refrigeration and freezing, insulation and heating, drying and disinfection, data processing and analysis, information transmission equipment and other working conditions required for food inspection activities.

5. The working environment should meet the requirements of inspection methods, normal operation of instruments and equipment, storage of technical files, preparation and storage of samples, prevention of cross contamination, ensuring personal health and environmental protection.

6. The experimental area should be separated from the non experimental area. Adjacent areas that have mutual influence should be effectively isolated, and the scope of the areas that need to be controlled should be clearly indicated.

7. There should be facilities for storing outerwear and personal belongings outside the laboratory workspace, with storage space for long-term use.

8. Laboratory equipment should be sturdy and durable, with sufficient storage space, cleaning space, and space for commonly used items in the laboratory.

9. The laboratory doors and windows should be in good condition, with visible windows on the doors, and meet the appropriate fire rating, which can automatically close.

10. Establish inspection process records for the testing process, analyze the inspection results, register the equipment usage, ensure the normal use of the equipment, and put it back in its original place after use.

11. Separation of dynamic and static instruments: Precision instruments (such as scales, colorimeters, acidimeters, etc.) must be separated from vibrating instruments (such as vibrators, stirrers, etc.).

12. Separation of room temperature and heat source equipment: Heat source instruments (such as constant temperature drying oven, water bath, electric furnace, etc.) must be separated from all other equipment, otherwise it will affect the normal use of other equipment.

13. Hazardous chemicals (flammable, explosive, corrosive, highly toxic, etc.) should be placed under appropriate conditions based on their characteristics to avoid contact with sensitive external conditions.

14. Foreign personnel are not allowed to enter the food testing laboratory without permission.

15. It is recommended to equip the laboratory with a fire extinguisher or other means of cleaning up pollution.

16. There is a sound mechanical ventilation system to facilitate air flow, and doors and windows can be opened sufficiently.