Quality & Standards of FCDBs
Quality Framework
One of the strategic aims of EuroFIR is to establish a quality framework for national food composition databases (FCDBs) and associated analytical laboratories.
Standard Operating Procedures (SOPs)
EuroFIR has identified and standardized each step in the data compilation process, its hazards and critical points, resulting in the preparation of SOPs. These SOPs cover:
• Identification of relevant foods, nutrients, background information
• Attribution of quality index to all original data
• Coding of original data before data entry
• Check of original data coding and data entry
• Physical storage of original data (physical records)
• Selection of original data to produce aggregated data
• Selection and application of algorithms in order to produce aggregated and compiled data
• Validation of aggregated and compiled data
• Selection of aggregated and compiled data to be disseminated as published databases or table
Food Identification & Description
Clear and unambiguous food descriptions are essential for accurate data usage and interchange. EuroFIR has adopted LanguaL (Langua aLimentaria), an internationally controlled vocabulary for systematic food description, to ensure standardisation and comparability of food data across Europe
Harmonisation & Standardisation
A fundamental aim of EuroFIR is the harmonisation and standardisation of food composition data work across Europe. This involves:
- Indexing Foods: The LanguaL Food Product Indexer software helps compilers index foods in their databases.
- Documentation: Utilising EuroFIR thesauri for component definitions and analytical methods.
- Common Procedures: For recipe calculation and nutrient retention factors.
- Quality Evaluation: Implementing quality evaluation systems.
Documents
EuroFIR Standard Operating Procedure (SOPs) – Technical Manual
Procedure for imputing component values in FCDBs-Technical Manual