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Hong Kong Association for Testing, Inspection and
Certification Ltd.
Professional Certification Scheme for
Testing Personnel
Certified Testing Technican
23.11.2013
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2
Examination
Disclaimer
Criteria, measurement techniques, methods and test standards as stipulated in respective Certification Criteria (CC07-CC10) are official documents. All examination questions are set based on these documents.
All Certification Criteria are available for download from HKTIC’s website www.hktic.org
Scope of Certification
Certification Handbook
Phase I – 6 disciplines
CC01 Chemical Testing
Elemental analysis
Organic analysis
CC02 Construction Materials Testing
Building diagnostics tests
Construction materials tests
Foundation tests
Welding nondestructive tests
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Scope of Certification
CC03 Electrical Products Testing
Safety tests
Electromagnetic compatibility tests
Green tests
CC04 Microbiological Testing
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Scope of Certification
CC05 Textiles and Garments Testing
Color fastness and care performance tests
Construction and physical performance
Fibre analysis
Flammability and safety tests
CC06 Toys and Hardlines Testing.
Toys and children’s products tests
Hardlines tests
Scope of Certification
Phase II – 4 disciplines
CC07 Calibration – no subcategory
CC08 Environmental Testing
Inorganic
Organic
CC09 Food Testing
Labelling
Contamination
CC10 Quality Assurance – no subcategory and only for CTP
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Certification criteria
Foreword
1- General
2-Scope of Certification
3-Eligibility for Certification
4-Examination Procedure
5-Application procedure for certification/examination
6-Appeal
7-Obligation
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Certification criteria
Appendix 1 Examination Syllabus and Specimen Questions of CTT
Appendix 2 Examination Syllabus and Specimen Questions of CTP
Appendix 3 Training courses approved by Certification Board
Appendix 4 Measurement Techniques for each Sub-category
Appendix 5 List of Equipment Required for Each Sub-category
Appendix 6 References
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Certification criteria
Eligibility for certification for CTP
Academic
BSc. Degree in related discipline or equivalent with 3
years of relevant experience (e.g. Food science, chemistry, for food and Environmental science for environment) ; or
CTT + 5 years post certified supervisory experience; or
Other equivalent qualification and experience
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Certification Criteria
Testing Professional
≧15 years of relevant experience , 5 years of
which shall be at a managerial position
CTT + 5 years of relevant supervisory experience post CTT
Complete all the required training courses
Pass in examination (Scheme)
Professional interview
Certified Testing Professional (CTP)
Bachelor degree in relevant discipline + 3 years relevant experience
HOKLAS AS + 8 years of relevant
experience
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Certification criteria
Training
pass in PCSTP examination, or
Certificate of achievement in certified training courses for all competence requirements, or
5 years at managerial position and no less than 15 years of relevant experience, or
HOKLAS approved signatory with not less than 8 years of relevant experience and the scope of signatory approval covering the major measurement techniques for the sub-category applied, or
Graduate members (pending for approval);
obtain satisfactory results in professional assessment by interview.
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Certification criteria
HOKLAS approved signatory
with not less than 8 years of relevant experience (total relevant working experience); and
the scope of signatory approval covering the major measurement techniques or methods as stipulated in respective Certification Handbook for the sub-category the certification is being sought
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Certification criteria
HOKLAS approved signatory
The Scheme just recognize equivalence of technical knowledge of current HOKLAS Approved Signatory
Signatory of MRA accreditation body will not be considered.
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Certification criteria
Graduate members (in progress)
Graduates of approved programmes (course content covering a pre-defined percentage of our certification criteria) + 4 years of experience + defined no. of PPDU (pre-professional development unit)
Eligible for waive of examination
Interview is mandatory
Pending for approval by CB
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Examination
Time = 180 minutes (3 hours)
Passing marks >=60/100
Questions:
30 multiple choice questions (4 choices)
1 mark each,
6 short questions
5 mark each
2-3 long questions
2 x10 marks
1 x 20 marks
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Examination (Food & Env)
Part A (50%)
ISO/IEC 17025 + quality control (10%)
Ethics (5%)
Safety (5%)
Management (10%)
Measurement Uncertainty (10%)
Method validation/ verification (10%)
Part B (50%)
Reporting and techniques
Equipment
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Examination (Food & Env)
Part A MC 1@ SQ 5@ LQ (10-20) Sub-total (marks)
17025/quality 5 1 10
Ethics 5 5
Safety 5 5
Management 1 x 10 10
Uncertainty 5 1 10
Validation 2 10
Part B Sub-total 50 (>=20)
Technical 10 2 1x10; 1x20 50
Subtotal 50 (>=20)
Total 30 6 100 (>=60)
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Examination (QA)
Part A (55%) ISO/IEC 17025 (15%)
Ethics (10%)
Safety (10%)
Management (10%)
Statistical analysis of inter and intralaboratory comparison study (10%)
Part B (45%) Documentation of a QMS (15%)
Implementation of a QMS (20%)
Requirements of equipment calibration (external) (10%)
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Examination (QA)
Part A MC 1@ SQ 5@ LQ (10-20) Sub-total
(marks)
17025 5 2 15
Ethics 5 1 10
Safety 5 1 10
Management 1 x 10 10
Statistical analysis
5 1 10
Sub-total 55 (>=22)
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Examination (QA)
Part B MC 1@ SQ 5@ LQ (10-20) Sub-total
(marks)
Documentation 1 x 15 15
Implementation 5 1 x 15 20
Equipment calibration
5 1 10
Subtotal 45 (>=18)
Total 30 6 100 (>=60)
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General
Management requirements
Management skills
Manager’s Basic Functions
Time Management
Communication in Your Workplace
Team Building – Basic understanding of concepts
Delegation and Management of Generation Y
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Management – essay (10)
You heard a loud noise and realize that one of your staff is pointing her finger at another staff. They were blaming each other for over looking a client’s request for a particular lab test, as a result the client file a complaint to Customer service department. The female staff is the supervisor and she complains that the other staff never read the request carefully, and is not the first time he overlooked the client’s request.
What will you do and what will be your concerns? What will be the worst case scenario for this situation? What will be your best case scenario in this case?
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General
Laboratory Management (Detailed Knowledge in the following aspects for Food and Env)
Document control
Review of contract
Subcontracting
Verification of critical consumables e.g.
Reagent water, SPE, Acid used for digestion
Difference between correction and corrective actions and control of non-conforming work
Preventive actions
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General
Technical records – test result, standard preparation
Laboratory layout in segregation of activities and prevention of contamination
Traceability (acceptable reference materials)
Traceability (equipment)
Verification of in-house reference materials
Sample identification and integrity within laboratory
Quality assurance procedures and plan
Remarks: all elements of ISO/IEC 17025 for QA discipline)
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ISO/IEC 17025
Define corrective and preventive actions and illustrate their difference with an example.
Which of the following procedures can be used to establish the traceability of the result of a measurement?
Use of traceable standard to calibrate the measuring equipment
Use of or by comparison to the results of a primary method
Use of certified reference materials
Use of validated in-house method
A. (i), (ii) and (iii)
B. (i), (ii) and (iv)
C. (i), (iii) and (iv)
D. All of the above
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General
Quality control (Food and Env)
In-process control and their functions
Reagent blank
Method blank
Duplicate
Laboratory control sample
Spike
Statistical treatments of data (detailed knowledge) (All disciplines)
Basic statistics such as student-t, pair-t, F test, normal distribution
Establishment of control limit and precision criterion
Construction of control chart and identification of out of control cases
Statistical evaluation of interlaboratory data (QA)
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Statistical techniques
and quality control
Which of the following statistical techniue(s) can be used to identify outlier?
A. F-test
B. Q-test
C. Chi square test
D. Non of the above
For Food and Env only
What is the function of laboratory control sample and how to establish a control chart?
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General
Laboratory safety (knowledge) General laboratory safety
Safety Symbol of chemicals
Incompatible chemicals
Handling, transport and storage of chemicals
Chemical spillage
Use of fire extinguisher caused by chemicals
Handling and storage of waste, waste disposal
Use of fume hood
Licensed chemicals and equipment
Material Safety data sheet
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General
Laboratory safety (knowledge)
Guidebooks from Labour Department of HKSAR
A brief guide to first aid
A brief guide to the Occupational Safety and Health Ordinance
A brief guide to the Occupational Safety and Health Regulation
Code of practice on safety management
Guidelines for good occupational hygiene practice in a workplace
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Safety
What are the factors affecting the selection of fire extinguisher?
Personnel must be trained in the use of extinguishers
Size and mass of the fire extinguisher
The minimum distance of travel
Environment for installing fire extinguisher
(A) (a), (b) and (c)
(B) (a), (b) and (d)
(C) (a), (c) and (d)
(D) (b), (c) and (d)
General
Prevention of Bribery Ordinance, Cap. 201
Corruption
Advantages
Improper influence
Confidentiality and proprietary right
Code of conduct
PCSTP01 “Regulations – Certification Scheme of Testing Personnel”
Code of ethics in general
Code of ethics in relation to employer
Code of ethics in relation to public
Obligation of Certified Testing Personnel
Use of Certification symbol and claim of certification status
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Ethics
According to the Prevention of Bribery Ordinance, name 2 things that are considered as advantages.
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Food & Environmental
Estimation of Measurement Uncertainty
Approaches : EURACHEM , VAM
Factors affecting uncertainty
Recovery/bias
Precision (repeatability and intermediate precision)
Standard solution
End of measurement
Approaches
Top down, bottom up and collaborative study
Common problems
Reporting of uncertainty and compliance
Quality control and uncertainty
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Uncertainty
Which of the following statements about uncertainty is not correct?
Uncertainty is a parameter associated with the result of a measurement.
Uncertainty characterizes the dispersion of the values that could reasonably be attributed to the measurand.
Uncertainty may arise from many possible sources.
Uncertainty is equivalent to error.
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Food & Environmental
Method verification and validation
Difference between verification and validation
Method performance characteristics for qualitative and quantitative tests
Definitions and method for determination of the characteristics such as linearity, limit of detection/method detection limit, limit of quantitation/practical quantitation limit
International guidelines for setting criteria of such characteristics for related discipline and HOKLAS supplementary Criteria
Procedures for method verification/validation
Validation report
Drafting of test procedures
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Method Validation
Define limit of detection or method detection limit and briefly how to evalute such limit.
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Food & Environmental
Detailed knowledge of measurement techniques and test standards of general technique and one sub-category as given in Appendix 4 including scope, limitations and principles
selection of methods, pros and cons of different techniques
reporting requirements
Detailed knowledge of Hong Kong Food Regulations for one sub-category as given in Appendix 6 (only for Food)
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Food & Environmental
Detailed knowledge of equipment for general and one sub-category as given in Appendix 5
calibration and performance check requirements
limitations and applications
maintenance
trouble shooting
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Food & Environmental
Basic techniques
S.I. units and their use
Cleansing of labware
pH and buffer solutions
Volumetric analysis
Preparation of standard solutions
Titration
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Environmental
Sampling requirements of water, wastewater, soil and sediment
Selection of containers
Sampling equipment
Sample handling
sample preservation and storage for different matrices and analytes
maximum holding time for specific analytes
Sub-sampling requirements
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Environmental - Inorganic
Inorganic – based on APHA and EPA
Gravimetric determination
Definition of TS, TDS, TSS, VS
Use of different filter papers and filtration set
Electrochemical determination
pH
ISE: ammonia, cyanide, fluoride, dissolved oxygen
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Environmental - Inorganic
Colorimetric determination
orthophosphate
nitrate and nitrite
Cyanide : difference between total, amendable, dissociable and free cyanide
Cr(VI)
Titrimetric measurements
Acidity, alkalinity, hardness
Chloride, total residual chlorine
Sulphide, dissolved oxygen, ammonia
Color change of indicator and related reactions
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Environmental - Inorganic
Other measurements
Turbidity and sulphate
Color
Digestion methods
Trace metals: microwave, dry ash by muffle furnace and wet digestion/hot block digestor
Alkaline digestion of Cr(VI)
Kjeldahl digestion of total N
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Environmental - Organic
Organic
Wet chemistry
Oil and grease
BOD, COD (difference)
Colorimetric
Anionic and nonionic surfactant
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Environmental - Organic
Extraction methods
Soxhlet and automatic Soxhlet extraction
Liquid liquid extraction
Solid phase extraction
Ultrasonic extraction
Microwave-assisted extraction
Dynamic Headspace Extraction (Purge-and-Trap)
Static Headspace Extraction
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Environmental - Organic
Cleanup
QuCHERS
silica gel, florisil, alumina
H2SO4-permanganate
Acid-base partition
Gel-permeation
Sulfur clean-up
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Environmental - Organic
Types of organic pollutants – source, definition and methodology
Volatile organic compounds (VOC)
Polyaromatic hydrocarbon
Total petroleum hydrocarbon
Organochlorine and organophosphorus pesticide
Polychlorinated biphenyl
Phthalate esters
Phenols
Organotin
Fire retardants
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Environmental - General
General equipment
UV-visible spectrophotometer
Balance
pH meter
Conductivity meter
Volumetric glassware
Furnace and oven
Autopipette, glass syringe
Temperature and humidity measuring devices
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Environmental - Inorganic
Specific equipment for inorganic
Flow injection analyzer
Microwave
Distillation unit
Hot block digestor
Turbidity meter
Ion selective electrode
Ion chromatography
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Environmental - Inorganic
Specific equipment for inorganic
Atomic absorption spectrometry
Inductively coupled plasma – mass spectrometry
Flow injection mercury system (FIMS)
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Environmental - Organic
Specific equipment for organic
Purge and trap, headspace GC
GC with FID, NPD, FPD, ECD and MSD
LC equipped with DAD
Microwave – solvent
Automated Soxhet extractor
UV-visible spectrophotometer
Carbon analyzer
52
Environmental - Inorganic
Given the following ICPMS tune result. State with reasons whether this instrument is ready for sample analysis or not.
A lab wants to develop a method for determination of metals (As, Pb, Fe, Hg) in seawater by ICPMS, describe a method for this purpose, state the possible interference and quality control plan. (20%)
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Environmental - Organic
Given the following GCMS tune result. State with reasons whether this instrument is ready for sample analysis or not.
Critically review the following procedure and identify areas for improvement in the following areas. (20%)
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Food
Classification of food (based on Codex system)
Sample handling
Sample storage for different food matrices and analytes
maximum holding time for specific analytes
sub-sampling requirements
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Food
Labelling analysis
Nutrition labelling and claim
Additives
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Food -Labelling
Nutrition Labelling and claims (based on Method Guidance Notes on Nutrition Labelling and Nutrition Claims)
Ash
Moisture
Protein – conversion factor
Sugar – definition
Total Fat, Saturated fatty and trans fatty acid
Dietary fibre
Sodium and calcium
Carbohydrate
Cholesterol
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Food -Labelling
Additives – functions and techniques used for determination of different additives
Preservatives
sulphur dioxide
Benzoic acid, parabens
Boric acid
Sorbic acid
Nitrate and nitrite
Propionic acid
Coloring matters
Sudan
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Food -Labelling
Extraction and isolation
Kjeldahl digestion of total N
Acid and alkaline extraction of fat
Steam distillation of preservatives
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Food -Labelling
Measurement techniques
Gravimetric e.g. ash, moisture
Colorimetric e.g. nitrate and nitrite
Titrimetric e.g. sulphur dioxide
Chromatographic e.g. sugar, FAME
Mass spectrometric e.g. Sudan
Atomic absorption or emission e.g. sodium, calcium, boric acid
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Food - Contaminant
Contaminant analysis
Natural contaminants – aflatoxins
Agricultural chemicals – pesticide residue
Organochlorine, organophosphate, pyrethoid, carbamate
Veterinary drug residue
Chloramphenicol
Malachite green/lecuomalachite green
Environmental contaminants – metallic
Food packaging – plasticizers
Others
Melamine
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Food - Contaminant
Digestion methods of metals
Microwave
dry ash by muffle furnace
wet digestion/hot block digestor
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Food - Contaminant
Extraction methods
Soxhlet and automatic Soxhlet extraction
Liquid liquid extraction
Solid phase microextraction (SPME)
Microwave-assisted extraction
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Food - Contaminant
Cleanup
QuCHERS
Liquid-liquid partitioning
Sorbent
Solid-phase extraction
Immunoaffinity column extraction
Gel permeation chromatography
64
Food -general
General equipment
UV-visible spectrophotometer
Balance
pH meter
Volumetric glassware
Furnace and oven
Autopipette, glass syringe
Temperature and humidity measuring devices
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Food - Labelling
Specific equipment for Labelling
Microwave
Distillation unit
Hot block digestor
LC – RI/ELSD, DAD
GC – FID
LC-MS/MS
Inductively coupled plasma – atomic emission spectrometry
Ion chromatography
66
Food - Contaminant
Specific equipment for Contaminants
GC equipped with FID, ECD and MSD
LC equipped with DAD, FLD, MS/MS
Automated Soxhet extractor
GPC
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Food - Contaminant
Specific equipment for Contaminants
Inductively coupled plasma – atomic emission spectrometry
Inductively coupled plasma – mass spectrometry
Microwave
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Food - Labelling
Labelling analysis
Regulatory framework for food in Hong Kong
Public health and municipal services ordinance (Cap.132)
Colouring matter in food regulations (Cap. 132H)
Preservatives in food regulation (Cap. 132BD)
Nutrition Labelling Scheme and regulation of nutrition claims
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Food - Contaminant
Contaminants analysis
Food Adulteration (Metallic Contamination) Regulations (Cap. 132V)
Harmful Substances in Food Regulation (Cap. 132AF)
Pesticide Residues in Food Regulation (Cap. 132CM) come into force on 1August 2014
70
Food - Labelling
Given the following GCMS tune result. State with reasons whether this instrument is ready for sample analysis or not.
Critically review the following procedure and identify areas for improvement in the following areas. (20%)
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Food - Contaminant
Given the following GCMS tune result. State with reasons whether this instrument is ready for sample analysis or not.
A lab wants to develop organochlorine in food, describe a method with reasons for this purpose state the possible interference and quality control plan. (20%)
Quality Assurance
Technical (documentation of a quality management system) (detailed knowledge):
Documentation requirements as stipulated in ISO/IEC 17025
Define quality policy
Define organization structure, role of technical management team and quality manager, job descriptions of key personnel
Procedures in protection of customers’ confidential information and prevention of undue pressure and code of conduct
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Quality Assurance
Policy and procedures of the following:
Document control
Contract review
Subcontracting
Purchasing
Handling of complaint
Control of non-conforming work
Corrective actions
Preventive actions
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Documentation
Critically review the following procedure for compliance with the requirements of ISO/IEC 17025.
Identify areas of deficiencies and suggest areas of improvement.
Quality Assurance
Policy and procedures of the following:
Record filing system
Internal audit
Management review
Identifying training needs
Handling of reference standards and reference materials
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Quality Assurance
Assist in documentation and evaluate compliance of the procedures of the following:
Housekeeping
Format of test methods
Measurement uncertainty
Protection of data manipulation using computers and automated equipment
Validation of self developed software
Handling of equipment
Update of correction factor
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Quality Assurance
Assist in documentation and evaluate compliance of the procedures of the following:
Calibration and performance check of equipment and reference standards
Intermediate checks of reference standards and reference materials
Sampling
Handling of test ad calibration items
Quality control
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Documentation (15)
Critically review the following procedure for compliance with the requirements of ISO/IEC 17025.
Identify areas of deficiencies and suggest areas of improvement.
Quality Assurance
Implementation of a quality management system) (detailed knowledge):
Define quality objectives and related monitoring
Maintain and implement document control system and related records
Maintain or assist in maintenance of supplier and subcontractor list and related evaluation
Organize customer survey, analyze feedback and take appropriate actions
Investigate complaint and take appropriate actions
79
Quality Assurance
Evaluate appropriateness of root causes and effectiveness of corrective actions and preventive actions
Maintain a systematic record filing system
Plan, prepare checklists and conduct internal audits in ensuring the laboratory complies with both quality and technical requirements
Review suitability of the QMS and overall compliance of the organization with the documented QMS
Organize management review and monitor actions arising
80
Quality Assurance
Take measures in improving the overall QMS and operation
Establish and assist in establishment of training plan
Establish and assist in establishment of quality assurance plan such as interlaboratory/ proficiency testing programme and intralaboratory comparison study
Analyze interlaboratory and intralaboratory comparison data
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Implementation (15)
Determine the following finding of its compliance with ISO/IEC 17025 and state with reasons or further information needed. Suggest possible root causes, correction and corrective actions or preventive actions based on the determination.
Audit plan was not established for the current year, however audits had been conducted and a small number of opportunities for improvement had been identified and appropriate actions had been taken.
Quality Assurance
Equipment calibration (external) – knowledge
Content of a calibration certificate
Frequency and parameters for calibration of general pieces of equipment such as thermometer, thermohygrometer, thermocouple, balance, mass
Review acceptability of results of calibration
Safe handling, storage and use of reference standards
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Equipment m(15)
State four information other than the calibration results that shall be included in a calibration certificate.
END OF SESSION
Thank you
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