Accredited laboratory program (ALP)
From The Encyclopedia of Earth
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) defines Accredited Laboratory Program (ALP) as:
The Accredited Laboratory Program accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently, the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
