Critical quality points preparation

HACCP is a systematic approach to the identihcation, evaluation, and control of food safety hazards. This methodology, which in effect seeks to plan out unsafe practices, differs from traditional produce and test quality assurance methods which are less successful and inappropriate for highly perishable foods. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as critical control points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. HACCP is a systematic preventative approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. The system is used at all stages of food production and preparation processes. HACCP is also being applied to industries other than food, such as cosmetics and pharmaceuticals. 

Sample preparation is the first critical step for obtaining high quality image data. Here we provide a typical protocol used in our laboratory as the starting point for HCS assay development. In practice, we have found more than 90% of assays can be covered by this simple procedure. 

Sample handling up to the point of introduction into the analysis chamber is critical to the spectrum quality. Traces of contamination non detectable in a bulk analysis, such as X-ray fluorescence, may constitute majority elements when analysing the first atomic layers of a solid. The preparation tools and the sample holders are thus stored in a dust-free zone and handled using gloves. Knowledge of the. sample treatment operations prior to reception, as... 

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