hong kong association for testing, inspection and ... · hong kong association for testing,...

Hong Kong Association for Testing, Inspection and

Certification Ltd.

Professional Certification Scheme for

Testing Personnel

Certified Testing Technican

23.11.2013

1

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

http://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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4


CC03 Electrical Products Testing

Safety tests

Electromagnetic compatibility tests

Green tests

CC04 Microbiological Testing

5


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


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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7

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

8


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

9


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

10

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

11


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.

12


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

13


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.

14


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

15

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

17

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%)

19

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)

20

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?

28

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

34

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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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

36

Method Validation

Define limit of detection or method detection limit and briefly how to evalute such limit.

37


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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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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Basic techniques

S.I. units and their use

Cleansing of labware

pH and buffer solutions

Volumetric analysis

Preparation of standard solutions

Titration

40

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

41

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

42


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

43


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

44

Environmental - Organic

Organic

Wet chemistry

Oil and grease

BOD, COD (difference)

Colorimetric

Anionic and nonionic surfactant

45


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

46


Cleanup

QuCHERS

silica gel, florisil, alumina

H2SO4-permanganate

Acid-base partition

Gel-permeation

Sulfur clean-up

47


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

48

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

49


Specific equipment for inorganic

Flow injection analyzer

Microwave

Distillation unit

Hot block digestor

Turbidity meter

Ion selective electrode

Ion chromatography

50


Specific equipment for inorganic

Atomic absorption spectrometry

Inductively coupled plasma – mass spectrometry

Flow injection mercury system (FIMS)

51


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


Carbon analyzer

52


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%)

53


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%)

54

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

55

Food

Labelling analysis

Nutrition labelling and claim

Additives

56

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

57

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

58

Food -Labelling

Extraction and isolation

Kjeldahl digestion of total N

Acid and alkaline extraction of fat

Steam distillation of preservatives

59

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

60

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

63

Food - Contaminant

Cleanup

QuCHERS

Liquid-liquid partitioning

Sorbent

Solid-phase extraction

Immunoaffinity column extraction

Gel permeation chromatography

64

Food -general

General equipment


Balance

pH meter

Volumetric glassware

Furnace and oven

Autopipette, glass syringe

Temperature and humidity measuring devices

65

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

67

Food - Contaminant

Specific equipment for Contaminants

Inductively coupled plasma – atomic emission spectrometry

Inductively coupled plasma – mass spectrometry

Microwave

68

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

69

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


Critically review the following procedure and identify areas for improvement in the following areas. (20%)

71

Food - Contaminant


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

72

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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74

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

75

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

76

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

81

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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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84

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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