bool(false) JIFSAN: IFSTL Training JIFSAN JIFSAN Laboratory Risk Analysis International Research Laboratory Risk Analysis International Research About About the Laboratory The IFSTL Blog Policies and Procedures News Catalogue Registration Register for an Upcoming Course Payment Policy Frequently Asked Questions (FAQ) Contact Laboratory Contact Information Directions to the Laboratory Online Training Portal International Food Safety Training Lab Blog Log in / Request account UPCOMING CLASSES Basic lab skills The FSIS Chemistry Laboratory Guidebook Update The FSIS Chemistry Laboratory Guidebook method, Screening, Determination, and Confirmation of Beta-Agonists by HPLC/MS/MS, has been updated. FSIS Chemistry Laboratory Guidebook Update The FSIS Chemistry Laboratory Guidebook method Screen of carbadox metabolite QCA by HPLC/MS/MS has been updated. FDA field laboratory locations Link to FDA field laboratory locations The FSIS Chemistry Laboratory Guidebook update The FSIS Chemistry Laboratory Guidebook method Screening and Confirmation of Four Nitrofuran Metabolites by Liquid ChromatographyTandem Mass Spectrometry has been updated. Page 1 of 1, showing 5 records out of 5 total, starting on record 1, ending on 5. < previousnext > CONTACT US Joint Institute for Food Safety and Applied Nutrition University of Maryland5145 Campus Drive Patapsco Building, Suite 2134College Park, MD 20742-6730United States of America Phone: +1.301.405.8382 Fax: +1.301.405.8390 firstname.lastname@example.org JIFSAN UPDATES Sign up to get the latest JIFSAN updates. Subscribe to our mailing list PARTNERSHIPS Food and Drug Administration - Center for Food Safety and Applied Nutrition University of Maryland - College of Agriculture & Natural Resources Center for Health and Risk Communication Center for Food Safety and Security Systems Asia-Pacific Economic Cooperation Food Safety Cooperation Forum Partnership Training Institute Network International Center of Excellence in Food Risk Communication © 2013-2018 University of Maryland. All rights reserved.