MAFF Validated Methods

A series of methods of analysis were produced by the then Ministry of Fisheries and Food (MAFF) (now the Food Standards Agency (FSA)) and published in JAPA between 1992 and 1997. These methods were validated as being fit for purpose and although old they still have merit today as being reliable and thoroughly tested. However, the format of the written methods and the validation procedures may not still fit current standards so before using any procedure appropriate in-house validation is required.

All of the methods of analysis in the series are available electronically and a list of them is provided here. Copies of individual papers can be obtained by contacting the JAPA Editor

In particular, two of the methods, for measuring the acidity and ash content of honey, are still in use today and listed by the Codex Committee on Methods of Analysis and Sampling. Although still available in the printed version of this Journal these methods are reproduced here for convenience.

List of MAFF Collaboratively-Tested Non-Statutory Methods for Food Analysis
V19 - Method for Acidity in Honey
V20 - Method for Ash in Honey


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