The New York State Department of Agriculture and Markets has an expansive food safety inspection and regulatory laboratory testing program. The New York State Food Laboratory, a division within the Department of Agriculture and Markets, is New York State's primary food safety laboratory and is accredited to the ISO/IEC 17025:2005 standard and additional criteria set by the AOAC-I ALACC. The New York State Food Laboratory has comprehensive testing programs for foodborne pathogens and chemical residues/toxic elements in food and beverages. If funded by the FDA the New York State Food Laboratory will significantly expand laboratory capacity and capability through the following; expand the number of methods and technologies within our scope of accreditation, support training of laboratory staff, provide additional staff resources to the laboratory QA/QC office, and improve laboratory systems for data capture and reporting. We will focus laboratory program enhancements to programs that directly support testing of manufactured foods that are produced, sold and/or distributed in New York State. In addition the key personnel on this proposal are committed to mentoring other laboratories who seek accreditation to the ISO/IEC 17025:2005 standard.
The New York State Department of Agriculture and Markets has comprehensive food safety inspection and regulatory food safety laboratory testing programs. Support from the FDA will enable significant expansion of laboratory capacity and capability to test food and beverages for microbiological and chemical hazards. Specific enhancements to laboratory programs include; expanding the number of methods and technologies under our scope of ISO/IEC 17025:2005 accreditation, expanding training programs for laboratory staff, expanding the quality assurance and quality control programs in our laboratory and improving data capture and reporting tools.
