ABSTRACT
During the course of normal business, food manufacturers conduct various tests on ingredients, finished goods, and the environment. Some of these tests are conducted to establish a quality base line; others are done to refute claims or determine if problems exist. The types of testing required can be as varied as microbiological testing, physical testing, or wet chemistry testing and may be either destructive or non destructive. A significant challenge that companies large and small encounter is how to deal with performing a test that requires equipment and methodologies not currently available in house. Although some companies will ante up and purchase equipment and hire technicians to conduct the tests, many companies today are seeking an easier solution: the contract laboratory.
