Central Food Laboratories

History

The Central Food Laboratories (CFL) in Qatar was established in accordance to the EMIRI DECREE NUMBER 10, RELEASED ON May/10/1974 IN DOHA, as a consequence of a catastrophic incident of bread poisoning that was contaminated with pesticide and caused the death for a number of people in 1967. During the years 1974-1980, a five years plan was setup for chemical and microbiological tests. Later on, this laboratory was expanded to cover all the important analysis with different procedures to ensure the consumers with contamination free, safe and high quality food products. In 2013, the quality assurance system of the CFL was adapted to fulfill the requirements of the international standards ISO/IEC 17025:2005.

Goal

To be a worldwide recognized accredited food lab.

Objectives

  • Maintain the Laboratory Accreditation System for ISO/IEC 17025:2005

  • Increase the Customer satisfaction level

  • Ensure the highest quality of food is in the local market

  • Maintain a proper Lab work environment

  • Increase the number of the professional staff

  • Increase the number of research and publication

  • Establish of new units, sub-units and lab branches

Accreditation

The central Food Laboratories have been granted the accreditation for ISO 17025:2005 at the end of 2014 by the ANAB/ANSI (American National Accreditation Board/American National Standard Institute)

Scope of Accreditation

  • Chemistry

Specific Tests and/or Properties Measured

Specification, Standard, Method, or Test Technique

Items, Materials or Product Tested

Key Equipment or Technology

Pesticides

CTS_001

Fruits and vegetables, Fruiting vegetable, Leafy vegetables and Fresh herbs

LC/MS/MS and GC/MS/MS

Sugars profiles (Fructose, Glucose, Sucrose and Maltose)

CTS_005

Crude honey and all honeys produced by honey bees and Juices

HPLC

Synthetic food colors

CTS_003

Fruit juice and Drinks

HPLC

Aflatoxin compounds (G1, B1, G2, and B2)

CTS_006

Spices, Cereals, Nuts

UHPLC

Ethanol and Methanol

CTS_004

Fruit juices, Beverages and drinks, Keck chocolate product and solid sample

GC/FID

Propyl Gallate (PG), Tert-butyl Hydroquinon, (TBHQ), Butylated hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT)

CTS_008

Edible vegetable oils and fats (Sunflower Oil and Corn Oil)

HPLC

Benzoic Acid, Sorbic Acid, Saccharin, Aspartame, Caffeine

CTS_007

Fruit juices, Apple juice, Beverages and drinks (Soft drink) and cheese

UPLC

Hydroxymethyl Furfural (HMF)

CTS_009

Crude honey and all honeys produced by honey bees

HPLC

Ochratoxin (OTA)

CTS_010

Cereals and Nuts

LC/MS/MS

Histamine

CTS_011

Fish, Canned Tuna and Cheese

UHPLC

Cadmium (Cd), Lead (Pb) Arsenic (As)

CTS_012

Fish, Apple and Rice

GF/AAS

Heavy metals in foods

CTS_013

Fish, Apple and Rice

ICP/OES

Tin (Sn)

CTS_014

Fish, Apple and Rice

HG/ICP/OES

Mercury (Hg)

CTS_015

Canned fish, canned juice and dry rice

HG/AAS

Mycotoxins compounds

CTS_016

Corn, Rice, Wheat, Sorghum, Barely, Maize, Millet, Oats and Rye

LC-MS-MS

Illegal dyes in spices and sauce

CTS_002

All type of spices and sauces

UHPLC

Determination of pH, Conductivity and Alkalinity

WTS_001

Drinking Water, Bottled Water and R.O. Water

Metrohm Tiamo Automated

  • Molecular Biology

Specific Tests and/or Properties Measured

Specification, Standard, Method, or Test Technique

Items, Materials or Product Tested

Key Equipment or Technology

Salmonea spp.

MBTS_003

Meat, cereal, dairy, confectionery products and ready to eat food samples such as sandwiches, Salads, Juices etc.

RT/PCR

Listeria monocytogenes

MBTS_005

Meat, cereal, dairy, confectionery products and ready to eat food samples such as sandwiches, Salads, Juices etc.

RT-PCR

  • Microbiology

Specific Tests and/or Properties Measured

Specification, Standard, Method, or Test Technique

Items, Materials or Product Tested

Key Equipment or Technology

Detection and enumeration of Coliforms and E. coli

MTS_003

Drinking water

IDEXX Colilert -18 kit

Horizontal methods for the detection of Salmonella spp.

MTS_021

Dairy products, meat; poultry and their products, cereals, spices and herbs, fruits and vegetables, confectionary, ready to eat foods and etc.

Conventional method (Enrichment, isolation and identification)

Horizontal methods for the enumeration of E. coli

MTS_013

All Food samples

Colony count method

Serotyping of Salmonella Serovars

MTS_022

Salmonella culture isolated from food samples

Agglutination reaction

Employees

Central food laboratories is a multicultural lab hosting specialized employees from different countries with different scientific background distributed among all the units.

Stakeholders

  1. Internal Stakeholders

    1. Port Health Section

    2. Environmental Health Section

    3. Communicable Disease Center (CDC)

    4. Hamad Medical Corporation (HMC)

  2. External Stakeholders

    1. Governmental Entities Associated with Food Safety Chain

    2. Semi- Governmental Entities

    3. Hospitals

    4. Consumers

    5. International Agencies

    6. Internal/Regional/International Laboratories

Lab Standards

Received samples at the central food laboratories are subjected to analysis according to a set of local, regional and international standards as shown below:

  1. ISO 17025:2005

  2. ISO 22174

  3. ISO 7218

  4. Eurochem

  5. Qatari Standards

  6. Gulf Standards (GSO)

  7. ALACC 2010 eBook

  8. Codex Alimentarius

  9. World Health Organization Guideline (WHO)

  10. Food and Agriculture Organization (FAO)

International Committees

  1. GCC Standardization Organization (GSO)

  2. American National Accreditation Board (ANAB)

  3. Codex Alimentarius

  4. Sigma Aldrich

  5. Pulse-Net (WHO)

  6. Fera (Fapas & Fepas)

  7. ISO

  8. WHO

  9. IAEA

Useful Links

You may also want to read...