Practical Training For Food Industry Professionals

Beginning Laboratory
Methods in 2010
Food Microbiology Dates &
Focusing on the basics of lab testing Locations:
techniques and safety, this hands-
► March 23-24
on, two-day course teaches
► August 10-11
participants proper techniques for
performing microbiological tests. Chicago Heights, IL

Taught by highly trained About Us:

and skilled Silliker SILLIKER, Inc. is the
microbiologists, this leading international
intensive and unique network of ISO 17025
course covers a variety of accredited food testing and
quantitative and qualitative consulting laboratories.
Through our expert
procedures for the
services, we help
identification of non-
companies find practical
pathogenic organisms.
and proactive solutions to
today’s food safety and
quality challenges.

Register online
www.silliker.com or call
toll free 1/ 800 829 7879

Beginning Laboratory
Methods in Food Microbiology
Course Outline
Classes begin promptly at 8:30 AM on both days.
Day One
Session 1: Introduction to Microbiological Testing of
Foods
Definitions and Classification; Role of microorganisms in
foods; Microorganisms of concern in foods; Purpose of
microbiological testing in foods; Recovery of
microorganisms from foods.
Break
Session 2: Good Laboratory Practices
Introduction to Good Laboratory Practices; Aseptic
techniques; Preparation of sample homogenates;
Enumeration / plating techniques; Isolation techniques;
Gram staining procedure.
Lunch
Laboratory Exercise 1:
Pipetting and plating techniques; Sample preparation and
analyses; culture isolation techniques.
Session 3: Quantitative Techniques
General quantitative techniques; Dilutions; Plating
techniques.
Day Two
Session 3: Quantitative Techniques (Continued)
Computing results; Most Probably Number (MPN
technique).
Laboratory Exercise 2:
Understanding dilution techniques; Calculation and
reporting of plate counts and MPN results,
Session 4: Aerobic Plate Count and Acidophile
Aerobic plate count; Acidophile plate count.
Session 5:
Coliforms, Fecal Coliforms, and E. coli; Methods; Petrfilim.
Lunch
Session 6: Yeasts and Molds
Yeast and molds count; Osmophilic yeast; discussion of
results.
3:00 p.m. Adjourn
To register, please log on to www.silliker.com or call us at 1/800 829 7879.
Who Should Attend:
• New lab technicians
• Management
• QA / QC personnel
• Plant Personnel
Course Instructors
Silliker, Inc. reserves the right to substitute instructors
without notice.
Reisha Barnes
Quality Systems Manager
Silliker, Inc.
Ms. Barnes, Quality Systems Manager for Silliker, Inc.,
is responsible for assisting the organization’s North
American laboratories in all areas of quality assurance.
A 1995 graduate of Purdue University with a bachelor’s
degree in biotechnology, Ms. Barnes is currently
pursuing a master’s degree in food science at the
University of Illinois-Champaign. She has been a
member of the Silliker organization for the past decade,
serving in microbiology supervisory and management
positions at Silliker, Inc. - Illinois, one of the largest food
testing labs in the U.S.
Reisha is well versed on the broad range of foodborne
pathogens, spoilage organisms, analytical methods for
food products, and possesses an extensive
background in laboratory quality systems and ISO
accreditation standards.
z z z
Wendy McMahon
Microbiology Operations Manager
Silliker, Inc. - Illinois
Ms. McMahon is a Microbiology Operations Manager at
Silliker, Inc. – Illinois and possesses over 15 years of
food testing industry experience.
A graduate of the University of Illinois with a master’s
degree in food science, Ms. McMahon previously
served as a research microbiologist, education
manager, and research manager with the Silliker
organization.
Wendy has written extensively on the microbiological
safety of food products and supervised numerous shelf-
life and challenge studies on a wide range of food
products. She has an extensive background with rapid
testing methods, foodborne pathogens, spoilage
organisms, and laboratory proficiency programs.
 General Policies
Beginning Laboratory
Registration Fees
Methods in Food For your convenience, Silliker has established an online
credit card purchase system. All courses must be paid
Microbiology using a credit card, unless other billing arrangements
have been made prior to purchase. If your company
Registration Form requires that the course be billed with an invoice, your
registration must be secured with a Purchase Order.
Please register me for the following section of
your “Beginning Laboratory Methods in Food Invoices will not be generated for course payment if
Microbiology” short course: registering less than 4 weeks before the course. All
registrations less than 4 weeks to the course must be
… March 23-24, 2010 … August 10-11, 2010 paid by credit card.

Registration Fee: $1,095.00 (includes lunch each full Course Discounts

day and all course materials.) Plan ahead and save up to 20% off your registration fee.
• Early Bird Discount: Save 5% when you register at
_______________________________________________________ least 8 weeks prior to the session date.
Name • Team Discount: Save 5% when you register three or
_______________________________________________________ more people
• Silliker Client Discount: Clients automatically
Company
receive a 10% discount.
_______________________________________________________
Address Substitutions and Cancellation Policy
___________________________________________ If you are not able to attend the seminar, a substitute may
City State Zip Code be sent in your place without incurring any transfer or
cancellation fees. Please submit the substitute’s name in
_______________________________________________________
writing. If no one from your organization can attend, you
Phone Fax
will be entitled to a refund according to the following
_______________________________________________________ schedule:
E-mail • 5 business days or more before the seminar date:
100% refund
Registration Fee: $1,095.00 • 4 business days before through the date of the
Less Applicable Discounts: _________ seminar/no show: No refund
Adjusted Registration Fee: _________
All cancellations must be received in writing. Please fax
Total Registration Fee: _________
your cancellation to the Education Client Service
Representative at 708/ 957 8405.
Method of Payment:
… Enclosed is a check for $ _________ payable to Silliker, Inc. Short Course Transfers
… Bill my credit card for $ _________ We understand that your schedule may need to change
… VISA … MC … DISC … AMEX and have created very flexible transfer policies.
______________________________________________________
If you are not able to attend the course, you may transfer
Credit Card Number Exp. Date to another session. Please submit all transfers in writing
_________________________________________________
at least 5 business days prior to the start date of the
course. (Fax your cancellation to our Client Service
Signature Name Representative at 708/ 957 8405.) You will be issued a
transfer acknowledgement, redeemable within 12 months
Please mail form with payment to: of the original session date. Registrations made with a
Silliker, Inc. transfer acknowledgment are non-refundable (no
Education Department cancellations) and may not be transferred again (only one
900 Maple Road
transfer allowed).
Homewood, IL 60430
Fax completed form to:
Silliker Education Department
708/ 957 8405

To register, please log on to www.silliker.com or call us at 1/800 829 7879.

General Policies (cont’d)
If you reschedule less than 5 days prior to a course, you
will be billed a rescheduling fee to cover costs that Silliker
has incurred. You will be able to apply the remaining
balance to a transfer. If we are not notified, you will not
be allowed to transfer the value of the course.
• 5 business days or more before the seminar date: No
transfer fee
• 4 business days before through the date of the
seminar: Rescheduling fee is 30% of the non-
discounted rate of the course per person per transfer
• No show: A transfer will not be allowed

Course Lodging Information

Course participants are responsible for their own travel
arrangements and hotel accommodations. Rooms are Multi-media
available at a discount at the:

Doubletree Hotel
5000 West 127th Street
Alsip, IL 60803
Phone: 708/ 371-7300
Reservations must be made at least 4 weeks before the
session start date to receive discounted room rates and
availability.

Dress
Due to the unique hands-on nature of this course,
comfortable clothing and shoes are most appropriate
(i.e., jeans and sneakers). We require that you not wear
skirts, dresses, shorts, or open-toed shoes. A laboratory
coat will be supplied to participants for the duration of the
course.

Due to the hands-on

nature of this course, Public and customized
on-site short courses
class size is limited to
26 students.
Don’t delay! Register Call us to discuss how we can put our years of
expertise to work for you.
today.
To register, please log on to www.silliker.com or call us at 1/ 800 829 7879.