Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1376
Title: Report on training of staff Food Research Institute accreditated laboratories and supporting units on the new ISO/IEC 17025: 2017 Standard, the General requirements for testing and calibration laboratories conducted at CSIR-Food Research Institute, Accra on 21st, 23rd – 24th January 2019
Authors: Andoh-Odoom, A. H.
Tawiah, E.
Kyei-Baffour, V.
Keywords: Skills training
Research institution
Standards
Ghana
Calibration
Laboratories
Issue Date: 2019
Publisher: Council for Scientific and Industrial Research, Food Research Institute
Abstract: Following the revision of the ISO/IEC 17025; 2005 standard to the new ISO/IEC 17025; 2017 standard by the International Organization of Standardization (ISO), it became necessary that staff of the accredited laboratories and supporting units of the CSIR-Food Research Institute be trained on the new requirements for the competence of testing and calibration laboratories. In light of this development, the training was aimed at giving participants who were staff of accredited laboratories and supporting staff the necessary information on the major changes in the new standard, training on the requirements of the new standard and suggestions as to how to implement these changes to enable them fully implement these requirements in their various divisions and sections in preparedness for the next SANAS surveillance visit slated for February 2020. Per the ISO timelines, when a new standard is published, it must be implemented within three years from the date of publication. The training of 30 participants was conducted over a three day period on the 21st, 23rd and 24th of January, 2019. Facilitators for the training were Mr. Ebenezer Tawiah, Mr. Vincent Kyei Baffour and Mrs. Anthonia Andoh-Odoom. The training schedule was presided over by Prof. Charles Tortoe, Deputy Director of the CSIR- Food Research Institute
URI: https://csirspace.foodresearchgh.site/handle/123456789/1376
Appears in Collections:Food Research Institute

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