Food Industry Training Programs

Transcription

1 HACCP Food Plant Sanitation Good Manufacturing Practices Certification Risk Assessment Plant Management Public Short Courses Online Training Customized Training Programs SISTEM by Alchemy DVD Training Programs Root Cause Analysis Food Microbiology Sensory & Shelf-life Food Safety Good Laboratory Practices Food Allergens Food Industry Training Programs

2 Table of Contents New Public Short Courses.... Page 3 Public Short Courses.... Pages 4 & 5 SISTEM Express Online Training.... Page 6 Customized Training Programs.... Page 7 SISTEM by Alchemy.... Page 7 DVD Training Programs.... Page 8 Instructor Biographies... Page 9 General and Discount Policies.... Page 10 [email protected] bit.ly/sillikertraining 2

3 New Public Short Courses Certification SQF Advanced Practitioner This one-day course will help SQF practitioners further their training on how to improve and maintain their SQF programs. Attendees will be given tools to improve the management and maintenance of their SQF program. Utilizing the corrective action/preventive action process as a tool to identify trends and building continuous improvement Communicating with senior management to improve management s commitment to SQF and prioritize and develop key performance indicators. February 18, 2014 Instructor: Jeff Strout COURSE FEE: $750 Includes: All course materials, lunch each full day, and Food Safety Verifying and Validating Food Safety Systems This short course will help participants validate and verify the proficiency of supporting food safety and food quality programs to ensure they operate effectively. Definitions Validating activities Verifying activities Prerequisite programs June 26-27, 2014 Instructor: Jeff Strout Includes: All course materials, lunch each full day, and Risk Assessment Performing an Effective Risk Assessment This course will teach students how to identify biological, physical and chemical hazards and other threats throughout the processing plant to determine risks to food safety and quality operations. Introduction to quality Identification of biological, physical and chemical hazards How to perform a risk assessment Documenting the assessment December 3-4, 2013 Instructor: Jeff Strout Includes: All course materials, lunch each full day, and Laboratory Good Laboratory Practices for Food Analysis This two-day course provides students with an understanding of the basic components of a laboratory quality system that will aid in ensuring the production of accurate and precise test results. Accreditation and certification overview Personnel, organization and management Lab facility and environment Sample receipt, handling & storage Data handling, reports & records Laboratory Standard Operating Procedures (SOPs) Internal audits Equipment operation, maintenance and calibration September 23-24, 2014 Instructors: Dave Evanson I Mark Carter Includes: All course materials, lunch each full day, and Root Cause Analysis Root Cause Analysis for Food Plants By attending this course, students will be able to perform more effective root cause analyses using current methods to determine nonconformances in food plants and take corrective actions. Definitions and background Regulatory issues and examples Cause mapping method and other methods Interpreting and managing data Integrating with operations May 6-7, 2014 Instructor: Jeff Strout Includes: All course materials, lunch each full day, and Host Hotel: Hyatt Regency O Hare 9300 West Byrn Mawr Ave. Rosemont, IL Register at: bit.ly/sillikertraining 3

4 Public Short Courses Certification Implementing SQF Systems Training - Edition 7 This course will help attendees gain a thorough understanding of SQF concepts, principles and application requirements enabling the implementation of an effective Food Safety and Quality Management Program meeting SQF requirements. Introduction to quality Levels of certification Implementing and maintaining SQF Systems Auditing SQF Systems October 22-23, 2013 January 30-31, 2014 April 8-9, 2014 July 22-23, 2014 COURSE FEE: $750 Includes: All course materials, lunch each full day, and Silliker, Inc SQF Training Center-of-the-Year Finalist HACCP Practical HACCP for Food Processors Accredited by the International HACCP Alliance, this course teaches attendees how to develop, implement and manage HACCP plans. Introduction to HACCP principles Prerequisite programs Conducting a hazard analysis Identification of critical controls March 4-6, 2014 Coming to Southern California in Spring 2014! Includes: All course materials, lunch each full day, certificate of attendance and an exam meeting SQF requirements. Register at: bit.ly/silllikertraining BRC Understanding Requirements for Global Standard Food Safety Issue 6 This two-day course is designed for individuals seeking an understanding of the BRC Global Standard Food Safety Issue 6 and its application in the food manufacturing and service sectors. Background and nature of standard Guidelines and protocols Documentation required, appendices Introduction to BRC standard requirements Overview of fundamental and general standards How to gain certification What to expect during an audit February 11-12, 2014 July 15-16, 2014 Includes: BRC Food Safety and Quality Management System Implementation Workbook (a $175 value), test, BRC certificate; all course materials, lunch each full day, and Silliker Advanced HACCP: Managing Your HACCP System This course, the first advanced course in the U.S. to be accredited by the International HACCP Alliance, teaches you how to manage and improve your HACCP System. Evolution of HACCP Review of prerequisite programs HACCP reassessments Managing CCPs Record management May 13-14, 2014 COURSE FEE: $750 Includes: All course materials, and lunch each full day and 4 Plant Management Internal Auditing in a Food Plant This two-day course provides attendees with an overview and insights into the auditing process. Participants are taught how to conduct a manufacturing facility audit using established criteria. Regulatory considerations Certifications (GFSI) Team composition, responsibilities and structure Data gathering and reports Identifying discrepancies Root cause analysis Corrective actions Follow-up strategies and tactics November 20-21, 2013 April 29-30, 2014 Includes: All course materials, lunch each full day, and Crisis Management and Food Defense This course covers food defense strategies and measures that participants should employ throughout their processing operations. Deliberate contamination versus unintentional contamination Crisis management versus intentional contamination response Performing vulnerability assessments Crisis management and business continuity evaluations Risk communications Cultivating a food defense culture March 11-12, 2014 August Includes: All course materials, lunch each full day, exams and

5 Public Short Courses Food Microbiology Principles of Food Microbiology This two and one-half day course provides participants with a thorough understanding of the basic factors that influence microbial growth and survival in the food processing environment. Common microorganisms in foods Physical and chemical agents, including technologies to inhibit microbial growth Current foodborne disease outbreak and contributory factors Characteristics and control of various foodborne pathogens Factors affecting shelf stability Introduction to microbiological criteria and sampling plans uuplant personnel uuanyone wanting a basic understanding of food microbiology February 25-27, 2014 All course materials, lunch each full day, and certificate of attendance. Food Allergens Allergen Program Development in a Food Plant Controlling allergens in the food plant environment requires a effective management program, proper implementation and knowledgeable employees. This course provides you with relevant and timely training to achieve your objectives. Research and development activities Equipment and facility design Approved supplier programs Receiving and storage Scheduling and segregation September 25-26, 2014 All course materials, lunch each full day, and certificate of attendance. Effective Environmental Monitoring & Aseptic Techniques Understanding the microbial condition of your plant is key to the overall success of your food safety system. Introduction to environmental programs Environmental monitoring program types Designing an environmental monitoring program The importance of data management Effective aseptic techniques January 28-29, 2014 June 24-25, 2014 September 17-18, 2014 COURSE FEE: $750 All course materials, lunch each full day, and certificate of attendance. Sensory and Shelf-life Sensory and Laboratory Shelflife Studies for Food Products This course will teach attendees how to design and conduct a food product shelf-life study using appropriate evaluation techniques including sensory, microbiological, chemical and physical testing. (Note: This course is divided into two-full day sessions, sensory and shelf-life. If you would like to attend just one session, we can accommodate you. To make your reservation, please call us at or write us at [email protected].) Factors that cause food spoilage Shelf-life study design Limitations of accelerated shelf-life studies Sampling strategies, lab tests, data analyses and report development Tools and resources for developing in-plant sensory panels and conducting sensory shelf-life studies Microbiological Concerns in Food Plant Sanitation and Hygiene Implementing and maintaining effective sanitation programs provides critical and timely data about your processes. Through workgroup sessions, you ll gain firsthand experience in evaluating microbiological problems and examine actual case studies, brainstorm root causes, and identify solutions. Microbial ecology Hygienic considerations in facility design Regulatory sanitation requirements Monitoring sanitation programs March 19-21, 2014 August 26-28, 2014 All course materials, lunch each full day, and certificate of attendance. Register at: bit.ly/sillikertraining Using sensory evaluation techniques Sensory data analyses and reports May 20-21, 2014 All course materials, lunch each full day, and certificate of attendance. 5

6 Individual Online Training The SISTEM Express Powered by Silliker online curriculum includes the modules listed below. Each individual course can be taken independently. Courses may be closed and continued at a later time. Food Safety for Food Manufacturers Cleaning and Sanitizing Procedures for Food Manufacturers Cleaning and Sanitizing in a Dry Foods Facility Introduction to Food Allergens Proper Handling of Food Allergens Controlling Salmonella in Food Manufacturing Controlling Salmonella and Campylobacter in Poultry Processing Dangerous Microorganisms in Food Manufacturing Overview of Dangerous E. coli Preventing Foodborne Illness Understanding Listeria and its Dangers to Food Foodborne Illness and Employee Reporting GMPs: Effective Hand Washing Techniques GMPs: Promoting Personal Hygiene GMPs for Maintenance Personnel Preventing Food Contamination Basic Food Facility Security Environmental Monitoring Basics Introduction to Food Safety Standards Overview of HACCP Overview of HACCP for Supervisors Introduction to Pasteurization Overview of the Raw Milk Receiving Workplace Safety Ammonia Properties and Uses Ammonia Accident Prevention and First Aid Back Injury Prevention Basic First Aid - Part 1 Basic First Aid - Part 2 Bloodborne Pathogens Confined Spaces Electrical Safety Emergency Preparedness Ergonomics Fire Prevention and Protection Forklift Safety Hand and Power Tools Hazard Communication Hazardous Atmospheres Hearing Protection Lock Out/ Tag Out Procedures Machine Guarding Personal Protective Equipment (PPE) Walking and Working Surfaces Life Skills Avoiding Destructive Behavior Housing Nutrition and Physical Fitness Transportation Living on a Budget Making the Most of Your Money Managing your Money Wisely Problems with Credit Effective Supervision Communication and Trust Motivation, Discipline and Goals Patience, Consistency and Getting the Job Done Restaurants, Foodservice and Retail Back Injury Prevention Bloodborne Pathogens Hazard Communication Walking and Working Surfaces Basic Food Safety The Flow of Food Microorganisms and Foodborne Illness Thermometers Hand Washing Techniques Introduction to Cleaning and Sanitizing Cleaning and Sanitizing Procedures Introduction to Child Feeding Programs Knife Cutting Techniques Introduction to Units of Measure The Standard Recipe Measuring Devices and Cookware Units of Measure - Measuring Weight Units of Measure - Measuring Volume Knife Handling and Care Identifying Kitchen Tools and Equipment Focus on the Customer Merchandising and Presentation Human Resources Training ADA Anger Management Appropriate Behavior in the Workplace Diversity FMLA Prohibited Harassment Sexual Harassment Social Skills in the Workplace Violence in the Workplace The Americans with Disabilities Act (ADA) Diversity Animal Welfare Unloading and Receiving Cattle at Processing Facilities Proper Handling and Movement of Cattle Humane Stunning Practices for Cattle Unloading and Receiving Pigs at Processing Facilities Proper Handling and Movement of Pigs Humane Stunning Practices for Pigs Introduction to Hatchery Operations Proper Catching and Handling Methods Humane Euthanizing Practices for Poultry Poultry Welfare During Transportation and Receiving Our online courses are designed to help processors meet GFSI and industry-specific compliance requirements. Cost: $225 per person for the entire library for one year. Go to for detailed course descriptions. 6

7 Customized Training Programs The food manufacturing supply chain is at a rapid change of pace. Remaining up-to-date on technological advances and evolving regulatory rules in our global marketplace requires a well-informed and knowledgeable workforce. As a leading industry provider of education and training services, Silliker understands your food safety and quality challenges. Through a wide spectrum of customized short courses, our professionals can help you reduce your training costs, deliver consistent messages to your multi-lingual workforce, and develop customized content to fit your specific workplace needs. Right Programs for Different Audiences All of our public short courses can be tailored to fit your product and processes. As part of our custom programs, we also conduct: Seafood HACCP courses utilizing the AFDO/Alliance HACCP training protocol From newly hired on-line workers to experienced top managers, our experienced team of trainers can develop effective programs for your staff. Silliker can help you create a high impact, cost-effective program that will deliver a positive return on your training investment. Please contact our representatives at [email protected]. SISTEM TM by Alchemy Silliker partners with Alchemy Systems to offer SISTEM TM a one-of-a-kind, group-based training platform developed specifically for the food industry workforce. The SISTEM computer-based training program includes all the hardware, software and industryspecific courses needed to start delivering and documenting training activities immediately. SISTEM automates the training process through simple, color-coded remote controls that make courses engaging and interactive for participants, while confirming comprehension and documenting attendance. Results are available through SISTEM s web-based learning management system, which provides a central location for all training resources and documentation. SISTEM also allows employers to leverage their existing training content by providing the tools necessary to create custom courses, tests and evaluations. Courseware included in the SISTEM platform is designed to educate in-plant personnel on food safety, worker safety, job success, and mandated training. Each course is available in English or Spanish and equates to one hour of traditional classroom training. Courses include: Food Allergens GMPs HACCP Plant Sanitation Workplace Safety As an industry-best practice in verifying and validating training, SISTEM is a proven solution for reducing turnover, food safety incidents and production costs while also having a direct impact on worker morale and productivity. To learn more about how SISTEM can improve employee performance and reduce training costs, log on to or 7

8 DVD Training Programs Smart Sanitation: Principles & Practices for Effectively Cleaning Your Plant The first section of this twopart program discusses where microorganisms are likely to be found, how they are transported throughout the plant, conditions that allow for growth, and common growth niche locations. RFA Operation Food Safety: Everyone s Mission A correctly trained staff is the foundation for food safety in any food plant. Produced by the Refrigerated Foods Association, this program introduces employees to basic food safety principles, such as HACCP, personal hygiene and food defense, and readies them for further training in plant specific policies. Section two demonstrates the eight steps of cleaning and sanitizing that can be applied to a variety of processing environments. Approximate run time: 20 min. DVD contains both English and Spanish versions. Free supplemental training materials included. Note: This program is designed for plants that use water in their sanitation procedures. PRICE: $149 Controlling Salmonella: Strategies That Work This program provides dry processing employees with an energetic overview on practical guidelines to prevent the growth of Salmonella in facilities and safeguard the integrity of finished products. Approximate run time: 13 min. Contains both English and Spanish versions. Includes free supplemental training materials. PRICE: $149 Controlling Food Allergens in the Plant Our comprehensive training program visually communicates allergen-specific Good Manufacturing Practices from checking raw material receipt to formulation to cleaning and sanitation practices for ensuring effective control in food plants. The program contains an Instructor Guide, reproducible employee workbook, quiz and attendance sheet. DVD contains English, French and Spanish versions. Free supplemental training materials included. PRICE: $250 Approximate run time: 20 min. DVD includes both English and Spanish versions and is accompanied by a CD manual, containing a read-along section with an overview of each information session, an instructor s guide with suggestions on how to conduct training, and a short quiz and answer key. PRICE: $225 RFA Food Safety Training for Experienced Employees Produced by the Refrigerated Foods Association, this 90-minute program is divided into 10 short sessions covering specific topic areas such as: HACCP, Microorganisms in the Plant, Allergen Control, and Traceability. Each chapter has its own introduction, conclusion and set of multiple choice and true/false review questions, which are included in the accompanying CD training manual. Both English and Spanish versions are included on the same DVD and CD training manual. Run Time: 90 min PRICE: $225 GMP Basics: Employee Hygiene Practices Our first GMP Basics program teaches employees how to implement proper hygiene and personal practices as outlined in GMP regulations. In the first half, an employee is observed going through a typical day. Special emphasis is given to personal hygiene, work attire, eating and drinking, and plant traffic patterns. At the end of the program, employees are asked to apply the knowledge they ve learned by identifying GMP violations. Approximate run time: 20 min. DVD contains both English and Spanish versions. Free supplemental training materials included. PRICE: $149 GMP Basics: Avoiding Microbial Cross- Contamination This program provides practical training on how to avoid transferring harmful microorganisms to finished product. Examples show how microbial crosscontamination can occur as a result of improper traffic patterns, poor personal hygiene and unsanitized tools and equipment. Vivid illustrations drive home of the importance of GMPs. Approximate run time: 15 min. DVD contains both English and Spanish versions. Free supplemental training materials included. PRICE: $149 Inside HACCP: Principles, Practices & Results This program will help you build a more knowledgeable workforce and meet safety standards through an overview of HACCP principles. Inside HACCP provides succinct explanations of how HACCP works and places special emphasis on the four principles monitoring, verification, corrective action, and record-keeping. Approximate run time: 15 min. DVD contains both English and Spanish versions. Includes free supplemental training materials. PRICE: $149 Cost savings! Free ground shipping is available on Silliker DVD purchases. Digital streaming of the following DVD training programs via the Internet are available on our website: A Lot on the Line Controlling Listeria: A Team Approach Food for Thought: The GMP Quiz Show GMP Basics: Guidelines for Maintenance Personnel GMP Basics: Process Control Practices The Amazing World of Microorganisms Available in English and Spanish Cost: $99.00 for each language 8

9 Short Course Instructors Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS Mr. Jeffrey Strout is a professional educator, consultant and auditor for Silliker, Inc. and assists in the development and presentation of public, private and customized short courses throughout North America. He has been training and auditing food safety and quality for over 33 years. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management, training, and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the FDA, USDA and most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination. Mr Strout is an accomplished professional educator and has been a HACCP trainer since L. Scott Donnelly, Ph.D. Dr. Donnelly is a product safety authority with over two decades of food industry experience. His areas of expertise include food microbiology, foodborne illness investigations, laboratory operations, analytical method development, due diligence evaluations, and HACCP. From 1983 to 2001, he held a succession of quality assurance positions with the Infant Formula Division of Wyeth. Joining the company s corporate group in 2001, he served as Special Projects Manager, Associate Director of Product Safety, and Director of Product Safety. In these capacities, he worked with Wyeth Global Nutrition sites worldwide to ensure the manufacture of safe and compliant products. He retired from Wyeth Pharmaceuticals (Nutrition Business Unit) as Director of Product Safety in An experienced food safety educator, Dr. Donnelly is a certified SQF high risk consultant and certified SQF trainer. Ellen M. Vestergaard, MS Ellen Vestergaard is a Technical Consultant for Silliker, Inc. and has more than 15 years experience in implementing and assessing food safety, quality, and laboratory management systems in food manufacturing facilities. Prior to rejoining Silliker in 2010, Ms. Vestergaard was with OSI Industries in Aurora, IL. As Corporate Director of Quality Systems, she led the development of OSI s quality assurance, food safety and laboratory systems, including the successful implementation of a GFSI standard. She also created sensory, environmental monitoring, and training programs to assist facilities and personnel in all aspects of food safety and quality. From , Ms. Vestergaard served as a Program Manager at the Silliker Food Science Center conducting shelf-life and challenge studies on a wide range of food products. Ms. Vestergaard is member of the Society of Sensory Professionals, IFT, IAFP and AOAC. David J. Evanson, MS, MBA Mr. Evanson is a leading food safety expertwith an extensive background laboratory management, quality management, ISO 17025, laboratory design and construction, consulting and training. He began his career in 1979 as a Senior Technician for Beatrice Foods Company and joined Chicago Heightsbased Silliker Laboratories in He held various positions at the company, including Laboratory Director, Regional Director of the Midwest-Eastern Operations and then General Manager of the Midwest Region between 1993 and From 1996 to 2007, Mr. Evanson was named Vice-President of Analytical Services for Silliker, Inc. and later held the position of named Corporate Vice-President of Quality. He has written and lectured extensively on the microbiological safety and food products and is a member of professional groups, including IAFP, AOAC and IFT. Mr. Evanson is a Technical Consultant for Silliker, Inc. Mark Carter, MS Mr. Carter, a Silliker Technical Consultant, is a leading microbiologist and researcher with over two decades of industry experience. A graduate of the University of Georgia, he began his career in 1987 as Staff Microbiologist with Columbus Regional Healthcare Systems. He went on to serve in operational, management and research roles with Tom s Foods, Celsis Inc., McKee Foods Corporation and Kraft Foods. Mr. Carter joined the Silliker Food Science Center as General Manager in 2005 and oversaw the growth of the contract research organization specializing in shelf-life and challenge studies, product and process validation studies, microbial identification studies and Clostridium botulinum studies. In 2009, Mr. Carter was named Corporate Vice President of Research and Development for Silliker, Inc. He is a member of several professional associations and has collaborated on more than 35 publications, abstracts and book chapters. Sergio Nieto-Montenegro, Ph.D. Dr. Nieto-Montenegro is a graduate of Penn State University with a Ph.D. in food science. He has conducted over 500 industry-training programs across the U.S. and Latin America. He served on the faculty of Clemson University for three years and specialized in developing food safety educational programs and training strategies for Hispanic audiences. He has developed food safety programs and educational resources for industry groups and universities such as the American Mushroom Institute, Arizona Leafy Greens Marketing Agreement, National Mango Board, Food Marketing Institute, Pennsylvania State University, and Virginia Tech among others. Dr. Nieto-Montenegro is HACCP certified by the International HACCP Alliance and is a member of several professional societies including the Institute of Food Technologists and Produce Marketing Association. 9

10 General & Discount Policies Policies Short Course Discounts Early Bird Discount Save 15% off the registration fee when you register 10 weeks prior to the course start date (see early bird codes in next column). Registration Fees For your convenience, Silliker has established an online credit card purchase system. All courses must be paid using a credit card. DVD Bulk Purchases Buy over $500 in training products and receive an automated 15% discount on bulk purchases. DVD Return Policy If not completely satisfied, you may return the program for a prompt refund or credit (less a $25 service charge) within 30 days of purchase. Refunds will not be issued for returns submitted after 30 days of initial purchase. Digital streaming purchases are non-refundable. Short Course Substitutions, Cancellation & Transfer Policy If you are not able to attend the course, a substitute may be sent in your place without incurring any additional fees. Please submit the substitute s name to [email protected] or call a Silliker Education team member at If no one from your organization can attend, you are entitled to a refund according to the following: 5 business days or more before course date: 100% refund (please use the online system to cancel your registration) Less than 5 business days before the course / no show: No refund Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a full refund. We hope you to see you at the Silliker short course of your choice at a future date. Client Responsibilities Client shall not use, in any form or manner, and shall not disclose, in whole or in part, to any party, SILLIKER s confidential information. Travel & Lodging Course participants are responsible for their own hotel and travel arrangements. Rooms at the host hotel may be available to course participants at a discounted rate. Reservations should be made at least four weeks before the session start date to receive discounted room rates and availability. Hotel information will be provided with your registration; confirmation materials may be requested by contacting the Education Services Department. Dress Casual business attire is appropriate for all lecture courses. You may want to bring a sweater or jacket for cool temperatures in meeting rooms. Please enter the discount code adjacent to the course date to qualify for the early bird course discount. Implementing SQF January 30-31, 2014 (EBSQF0114) April 8-9, 2014 (EBSQF414) July 22-23, 2014 (EBSQF714) Practical HACCP March 4-6, 2014 (EBHCP314) Environmental Monitoring January 28-29, 2014 (EBEM0114) June 24-25, 2014 (EBENV614) Advanced HACCP May 13-14, 2014 (EBAHCP514) BRC February 11-12, 2014 (EBBRC514) July 15-16, 2014 (EBBRC714) Sanitation & Hygiene March 19-21, 2014 (EBSAN314 ) August 26-28, 2014 (EBSAN814) Internal Auditing in a Food Plant November 20-21, 2013 (EBINA1113) April 29-30, 2014 (EBIAFP413) Crisis Management and Food Defense March 11-12, 2014 (EBCMFD314 ) August (EBCMFD814) Principles of Food Microbiology February 25-27, 2014 (EBPFD214) Sensory and Laboratory Shelf-life Studies for Food Products May 20-21, 2014 (EBSSL514) Root Cause Analysis for Food Plants May 6-7, 2014 (EBRT514) Performing an Effective Risk Assessment December 3-4, 2013 (EBRSK1213) SQF Advanced Practitioner February 18, 2014 (EBADVP214) Verifying and Validating Food Safety Systems June 26-27, 2014 (EBVV614) Host Hotel: Hyatt Regency O Hare 9300 West Byrn Mawr Avenue Rosemont, IL Allergen Program Development September 25-26, 2014 (EBALL914) Good Laboratory Practices September 23-24, 2014 (EBGLP)

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12 Unparalleled Presence in North America U.S. LOCATIONS CANADA LOCATIONS Arkansas 3106 Southeast C Street Suite-2 Bentonville, AR Tel: California Northern CA 5262 Pirrone Court Salida, CA Tel: Southern CA 6360 Gateway Dr. Cypress, CA Tel: Florida 2525 Drane Field Road, Ste., 23 Lakeland, FL Tel Georgia 2169 West Park Court, Ste. G Stone Mountain, GA Tel: Illinois Analytical Laboratory 3600 Eagle Nest Drive, North Building Crete, IL Tel: Minnesota K-Tel Dr. Minnetonka, MN Tel: Nebraska Mockingbird Dr., Ste. 101 Omaha, NE Tel: Ohio 2057 Builders Place Columbus, OH Tel: Pennsylvania 6390 Hedgewood Dr. Allentown, PA Tel: Texas Dimmitt One Pioneer Dr. Dimmitt, TX Tel: Grand Prairie 2100 N. Highway 360 Ste Grand Prairie, TX Tel: Wisconsin 3688 Kinsman Boulevard Madison, WI Tel: Food Science Center 3600 Eagle Nest Drive, South Building Crete, IL Tel Corporate Office Silliker, Inc. 111 E. Wacker Dr. Ste Chicago, IL Tel: Ontario 90 Gough Road Markham, Ontario L3R 5V5 Tel.: British Columbia # North Fraser Way Burnaby, B.C. V5J 5G6 Tel: Québec 618 Avenue Meloche Dorval, QC H9P 2P4 Tel: [email protected] As part of Merieux NutriSciences, Silliker is the leading internationally accredited provider of food safety and quality services. With over 70 locations in 18 countries, we hold an unparalleled position in microbiology and chemistry complemented by sensory, consulting, contract research, auditing and training. October 2013