Safety and Working Procedures in Food Analysis Laboratory
Contents: Foreword. Preface. 1. The responsibility of faculty. 2. The responsibility of lab technician. 3. The responsibility of students/trainees. 4. General safety precautions. 5. Safe methods of working. 6. Protective clothing and equipment. 7. Routes of exposure. 8. Types of chemical. 9. Handling and storage of chemicals. 10. Handling toxic materials. 11. Emergency protocols. 12. Chemical spill. 13. First aid. 14. laboratory equipment. 15. Safe storage of laboratory equipment. 16. Common chemical solution/reagents. 17. Waste disposal. Bibliography.
This book in general is intended to be a safety reference document for lab workers. It provides basic information about hazards encountered and safety precautions to prevent accidents along with Good Laboratory Practices (GLP) to be followed in any laboratory. In order to truly understand analytical procedures, it is necessary to have some experience of working procedure of laboratory equipment. Based on lab experiments developed for analysis of food, this book provides researchers and students engaged in the field of food science, engineering and technology with hands on experience with current equipment operational procedures and methods along with their working principles. It covers advanced equipment such as surface plasmon resonance, quartz crystal microbalance, near infrared spectrophotometer as well as other sophisticated instruments related to food science, engineering and technology. It also provides some basic constants, conversion factors, unit of measures as well as some common codes and analytical procedure reference generally related to analysis of food. (jacket)
This book in general is intended to be a safety reference document for lab workers. It provides basic information about hazards encountered and safety precautions to prevent accidents along with Good Laboratory Practices (GLP) to be followed in any laboratory. In order to truly understand analytical procedures, it is necessary to have some experience of working procedure of laboratory equipment. Based on lab experiments developed for analysis of food, this book provides researchers and students engaged in the field of food science, engineering and technology with hands on experience with current equipment operational procedures and methods along with their working principles. It covers advanced equipment such as surface plasmon resonance, quartz crystal microbalance, near infrared spectrophotometer as well as other sophisticated instruments related to food science, engineering and technology. It also provides some basic constants, conversion factors, unit of measures as well as some common codes and analytical procedure reference generally related to analysis of food. (jacket)
