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Note for Guidance for Food Contact Materials
Page 101 of 126

(CONDITIONS)

5.1
Test sample preparation

(DESCRIPTION)

5.2 Calibration
sample
preparation

(DESCRIPTION)

5.3
Blank sample preparation

(DESCRIPTION)

6. PROCEDURE

6.1 [TECHNIQUE]
parameters

(DESCRIPTION)

6.2
Optimisation of instrumentation

(DESCRIPTION)

6.3 Calibration

(DESCRIPTION)

6.4
Execution of determination

(DESCRIPTION)

6.5 Evaluation
of
data
NOTE The following calculations assume that for all measurements exactly the same
weight or volume of [MATRIX] has been used and, for the internal standard,
that invariably the same volume of internal standard solution has been added.

6.5.1 [TECHNIQUE]
interferences

(DESCRIPTION)

6.5.2 Calculation of analyte level

(DESCRIPTION)

7. CONFIRMATION
In cases where [SML or QM] of [ANALYTE], calculated according to the procedure
given in Part 1 of EN [XXX] from the analyte level calculated according to Section 6.5
exceeds the restriction criterion set in Commission Directive 2002/72/EC (SML or QM),