Is there any standard layout of a food testing laboratory including microbiological lab as per USFDA?

Dear Members,

I have been asked by my Top management for setting up new laboratory at our new production facility. We are manufacturing dietary food supplements /food supplement for special dietary use in powder form.

I want to know is there any standard layout of food testing laboratory including microbiological lab as per USFDA.

I know little bit about how a food testing laboratory should be. I seek experts advice here on how a food testing laboratory should be? and what all the facilities (like air conditioning, compressed air, gas connection etc) required for the lab.

Thanks in advance

Regards

Mahantesh

Dear Members,

I have been asked by my Top management for setting up new laboratory at our new production facility. We are manufacturing dietary food supplements /food supplement for special dietary use in powder form.

 

I want to know is there any standard layout of food testing laboratory including microbiological lab as per USFDA.

I know little bit about how a food testing laboratory should be. I seek experts advice here on how a food testing laboratory should be? and what all the facilities (like air conditioning, compressed air, gas connection etc) required for the lab.

 

Thanks in advance

 

Regards

Mahantesh

There are complete books on your overall objectives. Also several threads here on projects to (particularly) initiate in-house micro.labs; these tend to be pessimistic cost-wise, unless .......

The layout(s) will inevitably depend on what you want to do (eg sampling/analytical requirements), hpw much of it (eg volume/time frame/people/space/equipment/facilities) and at/within what cost.

Safety is a fundamental design factor. Local Regulatory aspects may be involved, eg handling pathogens.

Unless you have internal resources such as suitable, technically knowledgeable people,  professional advice is probably  mandatory.

No idea about USFDA but FAO some time ago published a typical layout/equipment requirements for a basic food micro lab.

Thank you Charles for the reply,

Actually we will do protein, fat, fiber content, moisture, pH, bulk density, ash etc along with micro nutrient like vitamin and mineral analysis. Microbiological analysis also.

Any standard which is suitable to be used is enough for me. If you know any guidelines please refer.

Thanks

mahantesh 

Thank you Charles for the reply,

Actually we will do protein, fat, fiber content, moisture, pH, bulk density, ash etc along with micro nutrient like vitamin and mineral analysis. Microbiological analysis also.

Any standard which is suitable to be used is enough for me. If you know any guidelines please refer.

 

Thanks

mahantesh 

I may have the FAO plan in my archives. Will check. A common operational problem IMEX is that autoclaves can produce a very hot environment, especially the cheap ones. Result is 2 rooms required if substantial workload.

Here are an "oldie" and a "newbie" -

FAO, QA in the micro lab,1990.pdf   29.75MB   45 downloads

FAO,QA in Feed micro lab,2013.pdf   737.27KB   39 downloads

PS - it is usually obligatory to isolate any micro. lab such that the risk of cross-contamination to any production areas  is negligible.

The United States Pharmacopeia would help.  They have chapters on Microbiological best practices and dietary supplement micro.  This is a highly specialized area with a lot of record keeping and stringent media, chemical and control testing/data.  I highly recommend hiring an expert/microbiologist for this position (you can look for Medical Technologist as well as they are well versed in quality control practices and micro).  Another issue to really look into is the OSHA requirements for laboratories, air handlers, hoods and other equipment training and controls that are required.