Kermanshah University of Medical Sciences, Kermanshah, Iran. / Directors / Director of Food Quality Control Laboratory

Director of Food Quality Control Laboratory

The Food, Cosmetic, and Hygiene Product Control Laboratory, as one of the departments under the Food and Drug Administration at Kermanshah University of Medical Sciences, has made significant strides in enhancing food safety and the safety of hygiene and cosmetic products within the Kermanshah province. This has been achieved through the development of administrative space and the recruitment of specialized personnel in the field of food, hygiene, and cosmetic product control. The laboratory consists of the following sections:

1. Food, Hygiene, and Cosmetic Chemistry Section
2. Toxicology and Instrumental Analysis Section
3. Food Microbiology Section
4. Food Histology Section
5. Pharmaceutical Section
6. Quality Assurance Section
7. Administrative and Sample Reception Section
The description of the responsibilities of the various sections of the food and drug control laboratory:
1. Food, Hygiene, and Cosmetic Chemistry Section
In the chemistry section of the food, beverage, and cosmetic laboratory, national standards are used for the chemical and physical analysis of food and cosmetic products. All food and beverage items, including grains, legumes, spices and seasonings, dried fruits, confectionery, beverages, and cosmetic and hygiene products, are subjected to examination and testing.
In this section, chemical tests are conducted according to the national standards of Iran or methods developed in the laboratory. Some examples of these tests include: pH, percentage of soluble solids in water, acidity, percentage of moisture, formaldehyde, percentage of ash, total sugar percentage, sucrose percentage, glucose percentage, peroxide value, total fat percentage, protein percentage, CO2 pressure, benzoic acid and sorbic acid in beverages and etc.
2. Toxicology and Instrumental Analysis Section
In this section, various specialized devices are available, including High-Performance Liquid Chromatography (HPLC), Atomic Absorption Spectroscopy, Gas Chromatography, and Gas Chromatography Mass Spectrometry (GC-Mass). The following tests are currently conducted in this section:
1. Measurement of nitrate levels in agricultural products.
2. Measurement of parabens in cosmetic and personal care products.
3. Measurement of heavy metals in cosmetic and personal care samples, food products, agricultural products, and pharmaceuticals.
4. Measurement of pesticides and toxins in fruits and vegetables.
5. Measurement of sorbate and benzoate preservatives in dairy products.
6. Measurement of total aflatoxins and M1 in dairy products.
7. Examination of the physical and chemical properties of pharmaceuticals.
       8. Migration tests and internal coating assessments of packaging cans.
3. Food Microbiology Section
In the microbiology section, the identification and detection of all Gram-negative (gr-) and Gram-positive (gr+) bacteria, as well as molds and yeasts, are conducted in all food products, beverages, and cosmetic and personal care items.
Food items include: dairy products, meat products, oils (butter and animal fats), confectionery products, seasonings, additives, nuts and seeds.
Beverages include: water, soft drinks, fruit drinks, and herbal teas.
4. Food Histology Section

In this section, various types of industrial meat products (such as sausages, cold cuts, hamburgers, etc.) and traditional meat products (such as kebab and halim) are analyzed for the detection of unauthorized tissues.

5. Pharmaceutical Section
6. Quality Assurance Section

Quality assurance is a part of quality management that focuses on ensuring that the requirements or expectations related to quality are met. Quality Assurance (QA) is a quality management process that involves establishing standards, guidelines, and procedures to prevent quality issues and maintain the integrity of testing from the moment a sample is received until the final reporting of results.

The Quality Assurance Officer is selected and appointed by the laboratory manager, and their main responsibilities include:
• Establishing, implementing, and maintaining the quality management system
• Coordinating the preparation of operational procedures and work instructions through collaboration with relevant departments
• Properly utilizing and maintaining documentation and records
• Documenting all actions related to quality assurance
• Planning and conducting internal audits
• Tracking non-conformities, corrective actions, and preventive measures
• Addressing and following up on customer complaints
• Coordinating and holding management review meetings and following up on their resolutions
• Monitoring the needs assessment and training planning for laboratory staff and ensuring the effectiveness of the conducted training sessions.
7. Administrative and Sample Reception Section