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DISCLAIMER The designations employed and the presentation <strong>of</strong> the material in this publication, including tables and maps, do not imply the expression <strong>of</strong> any opinion whatsoever on the part <strong>of</strong> the Secretariat <strong>of</strong> the World Health Organization concerning the legal status <strong>of</strong> any country, city, or area or <strong>of</strong> its authorities, or concerning the delimitation <strong>of</strong> its frontiers or boundaries. Dotted lines on maps represent approximate border lines <strong>for</strong> which there may not yet be full agreement. The mention <strong>of</strong> specific companies or <strong>of</strong> certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others <strong>of</strong> a similar nature that are not mentioned. Errors and omissions excepted, the names <strong>of</strong> proprietary products are distinguished by initial capital letters. <strong>GEMS</strong>/<strong>Food</strong> <strong>Electronic</strong> Reporting Manual <strong>for</strong> Contaminants in <strong>Food</strong> Revised January 2002
ACKNOWLEDGEMENTS The World Health Organization would like to thank the Institute <strong>of</strong> Environmental Science and Research Limited (ESR) and the Ministry <strong>of</strong> Health, Public Health Service <strong>of</strong> New Zealand <strong>for</strong> their assistance in the preparation <strong>of</strong> this document. Particular thanks go to Peter J. Creesy, <strong>Food</strong> Programme Manager, ESR, <strong>for</strong> preparation <strong>of</strong> the initial draft. Acknowledgement is also due to the Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin (Germany) and, in particular, to Günter Sommerfeld <strong>for</strong> his assistance in the development <strong>of</strong> the Operating Program <strong>for</strong> Analytical Laboratories (OPAL) upon which this manual is based. In addition, we would like to thank Jean-Charles Leblanc, Institut National de Recherche Agronomique (France), in the development <strong>of</strong> the French version <strong>of</strong> OPAL and this manual. Thanks, also, to S. K. Haskell, Manager, <strong>Food</strong> SPA, John Love, ESR and Katie Egan, US <strong>Food</strong> and Drug Administration, <strong>for</strong> reviewing this manual. Finally, WHO would like to thank Lawrence Grant whose knowledge, skill and ef<strong>for</strong>t were essential <strong>for</strong> the success <strong>of</strong> this project. <strong>GEMS</strong>/<strong>Food</strong> <strong>Electronic</strong> Reporting Manual <strong>for</strong> Contaminants in <strong>Food</strong> Revised January 2002
Page 1: WHO/SDE/PHE/FOS/00.3 Revised Januar
Page 5 and 6: NOTE TO USERS Established in 1976,
Page 7 and 8: • Facilitate a comparison between
Page 9 and 10: Field contents: The serial number c
Page 11 and 12: 2.2.6 Field No. 6: Time Period <str
Page 13 and 14: assessment, the definition
Page 15 and 16: Example: The entry “.25” (in co
Page 17 and 18: When all values are quantified, the
Page 19 and 20: 2.2.19 Field No. 19: 90 th Percenti
Page 21 and 22: LOQ max Basis n samples N
Page 23 and 24: REFERENCES Bhat & Moy, 1997. Bhat,
Page 25 and 26: APPENDIX 2 DATA SOURCE CODES AND CO
Page 27 and 28: Canada (CC) Dr H.B.S. Conacher CAN
Page 29 and 30: (PI) Dr Jiri Ruprich CZH 02 Centre
Page 31 and 32: Gambia (PI) Mr Dawda Ceesay GAM 01
Page 33 and 34: (NC) Mr Alan Reilly IRE 02
Page 35 and 36: Lithuania (NC) Dr Almantas Kranausk
Page 37 and 38: Mongolia (NC) Dr Nagniin Saijaa MOG
Page 39 and 40: Peru (PI) Dr T. J. Aliaga Osorio PE
Page 41 and 42: Slovak Republic (NC) Dr Jana Kovaci
Page 43 and 44: (PI) Mr Judicate Ndossi TAN 02 Nati
Page 45 and 46: (PI) Dr Maria Elena Masoller URU 03
Page 47 and 48: DV168 Dried vegetables FA818 Lard (
Page 49 and 50: ML106 Milks ML107 Milk of</
Page 51 and 52: VC431 Squash, summer VC432 Watermel
Page 53 and 54:
APPENDIX 4 CONTAMINANT IDENTIFIER C
Page 55 and 56:
081 7786-34-7 Mevinphos 189 2385-85
Page 57 and 58:
APPENDIX 5 EVALUATION OF LOW LEVEL
Page 59 and 60:
APPENDIX 6 QUESTIONNAIRE ON ANALYTI
Page 61 and 62:
Comments: ……………………
Page 63:
G. Laboratory Accreditation The lab
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