THE NATIONAL FOOD

SAFETY LABORATORY

Dr. Sridhar Dharmapuri

International Food Analysis Expert, FAO

Laboratory renovation (Dec. 2011)

Laboratories (Sept. 2012)

Sample preparation laboratory Microbiology laboratory

OFFICES

CHEMISTRY

LABS. MICROBIOLOGYLABS.

Reception

Fire

ex

it

Floor

Plan

At a glance

• Area 7000 sq. ft– 2nd floor, IPH, Mohakhali

• Divided into – Sample reception area and offices

– Analytical chemistry laboratories

– Microbiology laboratories

• Total investment $3 million– Renovation ($350,000)

– Equipment and chemicals ($2.2 million)

– Training ($ 220,000)

Waiting area

Reception

Offices Restricted laboratory area

Sample reception & temporary storage area

Layout

The basicsBack-up power

Fire exit Water tank

HVAC

Water purification

Polisher Distiller Deionizer

Reagents and housekeeping

Preparatory and general

equipment

Microwave digester UV/Vis spectrometer

Melting pt. apparatus TLC plate coater

Heavy metal analysis

Atomic absorption spectrophotometer

Pesticide and veterinary drug

residue analysis

HPLC

GC-MS

GC

LC-MS/MS

Food adulterants,colors and dyes

HPTLC

Capacity development

• Laboratory safety

• GLPs

• Principles of

chemical analysis

• Instrument

applications

• Heavy metal

detection

• Pesticide residue

analysis

• Introduction to

quality standards for

testing laboratories

Capacity development

– Dhaka University, Plasma Plus, BCSIR, ICDDR,B

– Export Inspection Agency (EIA) Laboratory,

Kochi, India

The next steps

• Strengthen systems

– Co-ordinate with the food and sanitary inspectors

– Develop food sampling guidelines

• Establish capacity to deliver reliable food safety

data

• Commence food-borne contaminant

surveillance and risk assessment studies

The next steps• Establish the Bangladesh

Food Safety Laboratory

Network

– Collaboration with other

laboratories

– Inclusive capacity building

• Assist the MoHFW in

developing operational

guidelines

– Reference

– Research

– Service

Ensuring safe food for your familyThe Golden Rules

• Keep hands and person clean

• Separate raw and cooked food

• Cook thoroughly to 70⁰C

• Store food at the right temperature

• Use safe water