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3.0 QUALITY ASSURANCE AND QUALITY CONTROL <br /> The purpose of this section is to provide an internal means for control- <br /> ling and reviewing data collection and management. The fundamen- <br /> tal mechanisms for achieving these quality objectives fall into the cate- <br /> gories of prevention, assessment, and correction: <br /> • QC throughout sampling, analysis, data assessment (review), qual- <br /> ification, and feedback. <br /> • Quality assessment through periodic field audits and continual in- <br /> formal review. <br /> • Permanent correction of conditions that adversely affect quality <br /> through a closed-loop corrective action system. <br /> Various components of a QA/QC program have been described in <br /> previous sections of this document. These include the development of <br /> a sample collection and labeling protocol, a sampling equipment de- <br /> contamination protocol, use of a California-certified analytical labora- <br /> tory, and development of Chain of Custody procedures. This section <br /> addresses the remaining areas of concern, including field quality con- <br /> trol procedures, analytical testing procedures, laboratory quality control <br /> procedures, laboratory equipment calibration, auditing criteria, and cor- <br /> rective action measures. <br /> 3.1 FIELD QUALITY CONTROL PROCEDURES <br /> The analytical laboratory will be instructed to analyze two soil samples <br /> from a single stainless steel or brass sample liner. One duplicate will be <br /> analyzed for every 10 samples. If fewer than 10 samples are collected, <br /> one duplicate will be sampled per sampling event. <br /> 3.2 ANALYTICAL PROCEDURES <br /> All analyses will be performed by a California-certified laboratory. All <br /> analytical procedures employ either EPA-approved methodology for <br /> chemical analyses and ASTM methods for physical analyses. The labo- <br /> ratory will analyze submitted samples for DBCP, total organic carbon <br /> (TOC), moisture content, and grain size distribution. <br /> 3-1 <br />