Course Fee: $900.00 (USD)
ST. JOHN, IN
David J. Evanson has 35 years of laboratory management, food testing and plant assessment experience. Dave is owner and principal of Evanson Microbiological Services, LLC. He retired from Silliker, Inc., a Mérieux NutriSciences company, in 2012. His most recent role was Corporate Vice President of Quality, overseeing a global network of 73 ISO 17025 accredited laboratories in 18 countries. Principle responsibilities encompassed laboratory operations including quality systems, laboratory processes, advanced testing technologies and LIMS. As a member of the Corporate Executive Committee he was responsible for senior level management activities involving budget and strategic planning. During his tenure, Mr. Evanson led the company’s selection of new laboratory sites, developed innovative laboratory designs, and oversaw numerous renovations. He also participated in due diligence activities related to acquisitions. He has developed and instructed numerous educational programs, courses and workshops. He has also developed and presented numerous webinars to the industry. Topics included principles of food microbiology, good laboratory practices, quality systems, environmental monitoring and method validation. David has consulted in a variety of food industry segments related to food safety including system pre-assessment, microbial risk assessment, environmental monitoring, food contamination and spoilage investigations, due diligence and process validation support. In the mid-1990’s, Mr. Evanson assisted the Food Laboratory Accreditation Working Group (FLAWG) in the development of groundbreaking accreditation criteria for U.S. food testing laboratories. Under his leadership, Silliker, in 1998 became the first network of laboratories nationwide to be accredited to ISO Guide 25 (subsequently becoming ISO 17025) and has since been involved with hundreds of assessments, including international events. Mr. Evanson is a member of International Association for Food Protection, AOAC International, Institute of Food Technologists, and American Association for Laboratory Accreditation. Additionally, he is a member of the A2LA Accreditation Council and also serves on the American Association for Laboratory Accreditation Board of Directors. Industry wide, Mr. Evanson has written and lectured extensively on a wide range of food science, food microbiology, and laboratory quality system topics. He holds a Bachelor of Science in Biology from the University of Illinois (Chicago), a Master’s in Microbiology from the Illinois Institute of Technology a MBA from the Keller Graduate School of Management and is a Certified Food Scientist with IFT.
EDUCATOR AND CONSULTANT
Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.