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Quality Control Materials - SALE

quality control material sale, reference materials sale

Quality control refers to the process of detecting analytical errors within the laboratory to ensure both the reliability and accuracy of test results. Unreliable performance can result in implications for potential food safety issues as well as implications for commercial issues, increased costs due to retesting, loss of accreditation and reputation. To provide the best possible service it is therefore of great importance to ensure all results provided are both accurate and reliable.

Fapas quality control materials ensures an unbiased, independent tool to assess your analytical performance. The materials have not been designed or optimised for use with any one specific test or system, so are universally applicable. Many instrument and reagent manufacturers assign their own control values based on a very limited set of data. This can lead to unrealistic estimates of fitness for purpose. Using Fapas Quality Control Materials can help reduce the potential for bias and provide a true assessment of analytical performance.


Quality Control Materials

Many regulatory bodies and standards from around the world highly recommend the use of true third party controls. The use of Quality Control Materials can not only measure your continuous performance but is essential for training and method improvements.

  • We use real food matrices - not synethetic substitutes


  • The assigned values for the quality control materials are derived directly from the proficiency testing studies



Learn More

To speak with us about any of our Quality Control or Reference Materials, please contact our customer team on:

+44 (0)300 100 0325 or contact us here

Visit the Fapas website

New Allergens Reference Material

The challenge of producing Allergen Reference Materials is over. Fapas proudly announce the launch of this new service. The first matrix to be produced is commercial cake mix manufactured to be gluten-free, egg-free and milk-free, blended with ingredients known to contain gluten, egg and milk. The reference material comes in two parts so that a relative comparison can be made between methods.

  • Reference Material has been produced according to the principles of ISO Guide 34
  • Reference values derived from the results consensus of ISO 17025 accredited labs
  • Stability of the reference material has been established from a formal study