Overview Retaining analytical support in-house or using a contract laboratory is a corporate decision that should not be based on cost alone. There are advantages and disadvantages to each approach, but do not assume that “in-house or out-house” are mutually exclusive. Why Should You Attend This webinar will address factors and the risks 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. Areas Covered in the Session • Who is doing what • Purpose of standardised testing • Organisms of concern and risk factors • Analytical method validations • Time constraints • Laboratory capabilities and facilities • Clinical laboratories and FSMA • Analyst competency • Cost considerations Learning Objectives • Advantages and disadvantages of Analytical support in-house • Advantages and disadvantages of Analytical support given to contract labs • Cost considerations • Risk factors to be considered • Who is doing what? • Laboratory capabilities and facilities • Clinical laboratories and FSMA • Analyst competency Who Will Benefit • Quality Assurance Managers • Laboratory Technicians • Laboratory Managers • Technical Service Directors • Executive Management Teams • Plant Managers • HACCP Personnel • Sanitation Personnel • Regulatory Compliance Officers • Legal Counsel • Company Owners Level Intermediate

1. The pros and cons of In-house vs Out house Analytical
Support.
Monday, June 01, 2015 | 01:00 PM EDT, Duration: 60 min, Course Level: Intermediate
Webinar by Michael Brodsky
Overview
Retaining analytical support in-house or using a contract laboratory is a corporate
decision that should not be based on cost alone. There are advantages and
disadvantages to each approach, but do not assume that “in-house or out-house” are
mutually exclusive.
Why should you attend?
This webinar will address factors and the risks 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.
Areas covered in the session
• Who is doing what
• Purpose of standardised testing
• Organisms of concern and risk factors
• Analytical method validations
• Time constraints
• Laboratory capabilities and facilities
• Clinical laboratories and FSMA
• Analyst competency
• Cost considerations
Learning objectives
• Advantages and disadvantages of Analytical support in-house
• Advantages and disadvantages of Analytical support given to contract labs
• Cost considerations
• Risk factors to be considered
• Who is doing what?
• Laboratory capabilities and facilities
• Clinical laboratories and FSMA
• Analyst competency

2. Who will benefit
• Quality Assurance Managers
• Laboratory Technicians
• Laboratory Managers
• Technical Service Directors
• Executive Management Teams
• Plant Managers
• HACCP Personnel
• Sanitation Personnel
• Regulatory Compliance Officers
• Legal Counsel
• Company Owners
Instructor profile
Michael has been an Environmental Microbiologist for more than 42 years. He
is a Past President of the Ontario Food Protection Association (OFPA), the
International Association for Food Protection (IAFP) and AOAC International. He serves
as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific
reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a
reviewer for Standard Method for the Examination of Water and Wastewater and as a
chapter editor on QA for the Compendium of Methods in Microbiology. He is also a lead
auditor/assessor in microbiology for the Canadian Association for Laboratory
Accreditation (CALA) and is Vice-chair of the CALA Board of Directors.