Masharipov SH.M1., Kenjayeva Z.S2., Ernazarova3 Z.X., Rahmatullayev S.A4., Fattoyev5 F.F.

Abstract

The article discusses the peculiarities of the assessment of uncertainty of the indicators of food products. In
accordance with ISO/IEC 17025-2017, it is important that analysts know that each analytical result has its
own uncertainty value and are able to assess this uncertainty. Different procedures can be used to estimate
measurement uncertainty. To achieve GUM (Guide to the expression of uncertainty in measurement) goals,
food laboratories must apply precision controls, use methods tested by multiple laboratories or properly
validated, if any, for analysis, and assess the suitability of the methods before applying them for analysis in
accordance with established practice. Thus, food laboratories have sufficient data that can be used to estimate
measurement uncertainty. Measurement uncertainty typically contains many components. Some of these
components can be estimated from the statistical distribution of the results of the series of measurements and
characterized by experimentally obtained standard deviations. Other components, which can also be
characterized using standard deviations, are evaluated based on an assumed probability distribution based
on experimental data or other information. The main sources of uncertainty in the measurement of food
indicators are shown.