Dear sir

Please follow the attachments. 

http://www.labcompliance.com/tutorial/methods/default.aspx

Useful information in the link (International Organization).

https://www.eurachem.org/index.php/publications/guides/mv

Hi,

AOAC provides useful information about method validations in food:

Link: http://www.aoac.org/imis15_prod/AOAC_Docs/StandardsDevelopment/SLV_Guidelines_Dietary_Supplements.pdf

Reports can be created as you want, but you must follow the guidelines of ISO 17025.

Reports must contain: Accuracy, repeatability, intermediate precision and uncertainty estimation. The last one is more difficult, but EURACHEM provides books about uncertainly.

So, for validations you have to read so much. I hope I helped you. This theme is complex.

Dear all,

Thanks for the all support and answered. Actually, we had accreditation for some parameters and have an idea about the method validation. But, I have a some problem in method validation , specially in Kjeldahl-protein analysis etc, how to calculate range etc. That is why I requested about the actual reports as help....

Hello,

AOAC methods you can use safely. For example, methods for protein can use 940.25-940.08. The range change according to the samples the analysis. For example, fish meat protein values are usually between 16- 25%.