Meat + Poultry - August 2007 - 65

requiring labs be involved in independent
validation programs of which there are several, that only approved methods be used that
clearly define laboratory standard operating
procedures are in place. In many cases labs
must have ISO 17025 [ISO for food labs] before results will be accepted," he adds. "As
such, the costs of maintaining these programs
from an in-house perspective are prohibitive,
especially in terms of the personnel needed.
However, the requirements stated should be
considered minimum requirements of a lab,
internal or external, as a means of ensuring
the accuracy and reliability of data."
According to ISO 17025 standards, accreditation ensures a lab's quality system has
been examined, Warren-Serna says. It also
indicates there is a comprehensive system of
checks and balances in place to verify technical competence, and that the lab can produce
unequivocal results.
"Your laboratory partner should willingly
and easily produce accreditation information,
including the approved scope of accreditation
and supportive analytical proficiency data," she
adds. Laboratory partners should also routinely
participate in an external proficiency program
that covers the scope of the tests it performs.
This should be routine, and ideally occur multiple times throughout the year."
The quality control staff at the lab should
also operate under current ISO 17025 standards so they can maintain consistency and
uphold quality system policies and procedures, she adds.
Good customer service goes hand-in-hand
with generating results, Warren-Serna says.
Lab partners should be courteous, knowledgeable, available and timely in meeting processor needs. "A lab that provides real-time
sample processing after hours, during weekends, and on holidays will not only help the
turnaround time in your results, it will also
be critical for those unexpected situations requiring analytical support," she says.
Consistency is critical at many levels including sample processing and analysis, results reporting, troubleshooting, and overall communications, Warren-Serna says.
"Unpredictable outcomes can occur due to
the presence of microorganisms," she adds.
"Consistent lab logistics and procedures will
aid technical staff in troubleshooting inconsistent results. This is paramount when it

What to Look for in an outside analytical lab
First, identify a lab partner that ensures the accuracy and reliability of your
data. Look for proof of competency, clearly defined lab SOPs, clearly defined training procedures, and ISO 17025 accreditation. Then use these
questions as a checklist to qualify a third-party laboratory.

What type of quality assurance programs
does the lab have?
* Does the lab use environmental samples to verify that samples are not
contaminated in the lab? Are employee hand samples (swabs) used to
verify the same?
* Is media sterility monitored to every lot of media produced? How?
* How does the lab monitor adherence to procedures? Do they have
core methods and standard operating procedures to follow in the use
of these methods? Ask to see documentation.
* What type of daily checklist does the lab use to verify methods are
completed accurately? Ask to see these checklists and verifications.
* In what type of check sample programs does the lab participate? Is it
an internal or external program? How frequent is the participation? Ask
to see an example of their results.
* Do they use daily quality control checks? If so, how do they differentiate
their controls from the other strains of the control organism?

How are the employees working in the lab
trained to run the analysis requested?
* Ask to see copies of training checklists.
* How often do the employees receive updated training?
Ask to see verification.
* Do employees work in more than one area of the lab?
If so, ask to see training verification for each.

What are the customer service
procedures at the lab?
* How does the lab ensure confidentiality of results?
* How is the client notified if results are suspect?
* Is the lab open 365 days a year?
* Does the lab have emergency after-hours numbers?
* Are all micro samples initiated the day they are received at the lab?
* Does the lab have the capability to e-mail results directly?

What types of methods are the lab using?
* Is the entire method (i.e. AOAC or BAM) being completed?
Ask to see written methods and flow charts as well as evidence of
employee training.
* If not, ask to see verification of studies indicating the method can be
changed without affecting the quality of results. Some examples would
be shortened incubation times and not using all required selective
media to select pathogens.

Other factors:
* Does thte lab have the capability to allow you to easily manage your
data electronically?
* Is the lab just a lab or an overall food-safety partner?
* Does the lab have experience with specific products?
* Does the lab have the expertise and support in the event of crisis?
Source: Silliker Laboratories

www.MEATPOULTRY.com

August 2007

MEAT&POULTRY

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Meat + Poultry - August 2007

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