Promoting A Nationally Integrated Food Safety System in Tennessee By Achieving and Maintaining Iso/iec 17025:2005 Laboratory Accreditation

Funding Opportunity - ISO/IEC 17025:2005 Accreditation for State Food TestingLaboratories (U18) Competition AApplicant: State of Tennessee, Department of Agriculture, Consumer & IndustryServices DivisionPHS 398 Research PlanProject SummaryThe CIS Technical Serves Laboratory (TSL) functions as the primary regulatory food testinglaboratory in Tennessee and would be the focus of this project. TSL provides food testingservices for the Food Safety Section, which includes both Manufactured and Retail Food SafetyPrograms. The two primary sections that service the food regulatory programs are the FoodMicrobiology Section and the Residue Section (Food and Environmental) and these are the twosections under the scope of this project. The specific aims for the TSL through this CooperativeAgreement Program (CAP) are to better protect public health by strengthening the CIS programin three critical areas. First, an Assistant Quality Assurance Manager and a Level II Chemistposition will be added to the existing work force to ensure adequate staffing is available toaccomplish project goals and fully participate in CAP activities. A project manager position willalso be added to coordinate with TSL staff; making sure progress goals are achieved, reportingdeadlines are met, and organizing on-site visits, conference calls, and audits. Second, TSL willseek ISO/IEC 17025:2005 accreditation through an approved accrediting body to ensure thataccurate, reliable, and defensible test data are consistently available and build confidence in theanalytical capacities of this laboratory for collaborating agencies. Finally, the TSL intends toexpand the scope of its analytical capabilities by leveraging funding to acquire new equipmentand achieve accreditation for additional testing methods. The end result will better equip TSL toparticipate in cooperative efforts at both local and national levels to proactively reduce foodsafety risks to public health, and better respond to outbreaks or hazards when they do occur.