In-House or Out-House (Contract Lab vs. In-house Lab)

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Retaining analytical support in-house or using a contract laboratory is a corporate decision that should not be based on cost alone. This session will address factors that food companies need to consider before making decisions on outsourcing analytical food testing or retaining an in-house laboratory and the pros and cons of each approach.   The focus will be on the who, what, when, where, why and how of analytical microbiological services for the food industry. There are many issues beyond simply cost of testing to consider when trying deciding if analytical support services should be retained in-house or sub-contracted out. Accreditation Status and FSMA requirements, Scope of Accreditation, Availability of technical skills, Technology, Communication and facility suitability are all elements that will influence the final decision. Each corporate entity should evaluate its own needs based on these considerations before committing to “in-house” or “out-house” laboratory services.  But do not assume that “in-house or out-house” are mutually exclusive.

Topics covered include:

  • Who is doing what
  • Purpose of testing
  • Organisms of concern and risk factors
  • Analytical methods
  • Time constraints
  • Laboratory capabilities and facilities
  • Laboratory accreditation and FSMA
  • Analyst competency
  • Cost considerations 

This webinar will provide valuable assistance to all personnel in:
  • Food Production and Processing

Would benefit from this topic:

  • Quality Assurance Managers
  • Food Laboratory Technicians
  • Laboratory Managers
  • Technical Service Directors
  • Executive Management Teams
  • Food Plant Managers
  • HACCP Personnel
  • Sanitation Personnel
  • Regulatory Compliance Officers
  • Legal Counsel
  • Food Company owners 
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