《實(shí)驗(yàn)室管理手冊(cè)范本》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在工程資料-天天文庫(kù)。

1、WORD格式..可編輯受控狀態(tài)：發(fā)布日期：實(shí)施日期：文件編號(hào)：發(fā)放編號(hào)：實(shí)驗(yàn)室管理手冊(cè)LabManagementHandbook******食品有限公司FOODCO.,LTD.專業(yè)知識(shí)整理分享WORD格式..可編輯前言為了加強(qiáng)實(shí)驗(yàn)室的管理，提高檢驗(yàn)工作質(zhì)量，確保實(shí)驗(yàn)室檢驗(yàn)工作的準(zhǔn)確、及時(shí)，特制定本管理手冊(cè)。本實(shí)驗(yàn)室以《食品安全法》、《進(jìn)出口商品檢驗(yàn)法》、《產(chǎn)品質(zhì)量法》等國(guó)家有關(guān)法律、法規(guī)為準(zhǔn)則，以有關(guān)檢測(cè)標(biāo)準(zhǔn)、貿(mào)易合同以及公司HACCP體系文件為依據(jù)，從事本公司出口水產(chǎn)品成品、原輔材料、加工用水、加工環(huán)境、工用器具等的微生物和理化項(xiàng)目的檢測(cè)工作。本手冊(cè)闡述了實(shí)驗(yàn)室的質(zhì)量管理制度和規(guī)定，是實(shí)驗(yàn)

2、室開(kāi)展檢驗(yàn)工作的依據(jù)，是實(shí)驗(yàn)室所有工作人員進(jìn)行日常檢驗(yàn)工作所必須遵循的行為準(zhǔn)則。專業(yè)知識(shí)整理分享WORD格式..可編輯目錄批準(zhǔn)頁(yè)·································································Ⅰ前言···································································Ⅱ目錄···································································Ⅲ第一章手冊(cè)的管理·····················

3、·································1第二章人員職責(zé)和管理·················································2第三章實(shí)驗(yàn)室安全操作規(guī)范············································5第四章質(zhì)量監(jiān)督和檢查···················································10第五章檢驗(yàn)管理·························································11專業(yè)知識(shí)整理分享WORD格式..可編輯

4、第六章檢驗(yàn)結(jié)果的質(zhì)量保證···············································12第七章環(huán)境管理·························································13第八章儀器設(shè)備的使用和管理···········································14第九章無(wú)菌室的管理····················································17第十章防止病原微生物散布·······································

5、······18第十一章儀器設(shè)備操作規(guī)程··············································19第十二章抽樣檢驗(yàn)操作規(guī)程···············································32附錄1實(shí)驗(yàn)室組織機(jī)構(gòu)圖··············································40附錄2專業(yè)知識(shí)整理分享WORD格式..可編輯檢驗(yàn)項(xiàng)目標(biāo)準(zhǔn)一覽表············································41附錄3儀器設(shè)備一覽表························

6、························42附錄4人員概況及崗位職責(zé)············································43附錄5實(shí)驗(yàn)室平面布局················································44專業(yè)知識(shí)整理分享WORD格式..可編輯第一章手冊(cè)的管理一、目的通過(guò)對(duì)手冊(cè)的編制、批準(zhǔn)、發(fā)布、控制、使用、修改和換版做出明確規(guī)定，確保管理手冊(cè)處于受控狀態(tài)。二、適用范圍適用于對(duì)本實(shí)驗(yàn)室手冊(cè)的管理。三、職責(zé)實(shí)驗(yàn)室主任負(fù)責(zé)手冊(cè)的管理工作。四、手冊(cè)編制、批準(zhǔn)和發(fā)布1、手冊(cè)的編制由實(shí)驗(yàn)室主任總負(fù)責(zé)，各化驗(yàn)員承擔(dān)具體的編

7、寫工作，實(shí)驗(yàn)室主任負(fù)責(zé)審核。2、手冊(cè)由總經(jīng)理批準(zhǔn)發(fā)布，宣布實(shí)施日期。五、手冊(cè)的發(fā)放1、實(shí)驗(yàn)室主任負(fù)責(zé)手冊(cè)的發(fā)放工作。2、手冊(cè)分為“受控”和“非受控”兩種，應(yīng)在手冊(cè)封面做出控制狀態(tài)標(biāo)識(shí)。“受控”版本手冊(cè)的有效性受到修改和換版的控制。3、受控本發(fā)放范圍為總經(jīng)理、副總經(jīng)理、品控部及實(shí)驗(yàn)室主任，受控本必須編號(hào)，并進(jìn)行發(fā)放登記。未經(jīng)許可任何人不得外傳、外借或復(fù)制。非受控本可根據(jù)需要，經(jīng)主任批準(zhǔn)后發(fā)放，并做好發(fā)放記錄。六