Proper interpretation of ISO 17025, 4.9.1 b
Started by Malcom-x, Jun 02 2014 07:38 AM
Good day
As we know that ISO 17025, clause 4.9.1 b, states that 'Evaluation of significance of the NC work', I would like to know how would you evaluate that, and if any of you has a specific Standard Operating Procedure that addresses this spacific catagory may you please share that with me ?
Thanks.
Exploring How Proper Equipment Passivation Relates to Biofilm Prevention in the Context of Rust
Why Proper Sampling Is Crucial in Food Control – The Brundus Judgment
Proper Labeling When Processing on the Same Line as Nuts
Justifying not having a proper kill step in cookie production
Proper Disposal of Wastewater from Portable Handwashing Stations
[Ad]
Good day
As we know that ISO 17025, clause 4.9.1 b, states that 'Evaluation of significance of the NC work', I would like to know how would you evaluate that, and if any of you has a specific Standard Operating Procedure that addresses this spacific catagory may you please share that with me ?
Thanks.
The nonconforming work applies to both test results and the process that produced it, but not everyone has the same impact on the outcome of the trial, everything will depend on the use that will be given to this result. For example, if you are not using the latest reference test method is a nonconformity, but does it really have an effect for the purposes that the client will use the test result? The answer would have to do with issues related to the characteristics of the new method in the previous, as accuracy, robustness, etc..
What must be considered is whether the nonconforming work will actually have an effect on the decisions that the client will take the outcome of the trial, and that the above requirement relates.
1 Thank
Exploring How Proper Equipment Passivation Relates to Biofilm Prevention in the Context of Rust
Why Proper Sampling Is Crucial in Food Control – The Brundus Judgment
Proper Labeling When Processing on the Same Line as Nuts
Justifying not having a proper kill step in cookie production
Proper Disposal of Wastewater from Portable Handwashing Stations
Proper definition of the general public in the HACCP plan
What does the proper hygienic layout of a restaurant look like?
Where might one find proper data loggers to validate a Kill Step in snack foods?
What is the proper way to write CMC, enzymes or anti-foam (E900) in the ingredient list in USA?
How to create a proper training register?