May 2017
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Upcoming Events
  1. Preventive Controls for Nut Processors (PCQI Certification)

    July 18 - July 20
  2. Food Safety in Poultry Processing

    September 19 - September 21
  3. Certification for Food Safety Professionals

    October 10 - October 13
  4. Better Process Control School for Acidified Foods

    November 7 - November 9
 

HACCP Services

SERVICES FOR

HACCP/PREVENTIVE CONTROL AND FOOD SAFETY TRAINING

For nearly 20 years, specialists at the University of Georgia’s Extension Food Science have offered industry-specific food safety training courses to food processors in Georgia, the U.S., and internationally. As regulations against foodborne illness get tougher, the food industry must incorporate control measures into their processes and train their workers in hygiene and food safety practices.

 

We offer many training opportunities throughout the year, many of which are designed specifically for the Meat and Poultry Industry or the Fresh Produce and Fresh-Cut Produce industries. With regulations and public scrutiny on food safety tightening daily, producers and processors will receive expert assistance in setting up process controls and food safety mechanisms within their own operations.  On-site consultations may be scheduled through your county Cooperative Extension agent or by contacting us.

Training Tailored to the Meat and Poultry Industry

Poultry School en Español [Poultry Processing School, presented entirely in Spanish], Athens, GA: The program will cover handling of poultry before slaughter, with primary and secondary processing methods. Food safety, HACCP, marination, and value-added processing methods for poultry meat will also be featured.

meatDeveloping and Implementing HACCP in the Meat and Poultry Industry: This 2½-day fully-accredited basic HACCP workshop specifically for the meat and poultry industry is offered in April and October. It provides hands-on training in developing a HACCP (food safety) plan for the processing plant, with sections on monitoring hazards and interpreting the information gathered. Recommended for supervisory level employees and HACCP team members.

HACCP certification is earned upon passing the HACCP exam at the end of the course.

Control of Microbial Contamination for the Food Industry: This hands-on lab and lecture short course in June examines principles of sanitation design, as well as effective environmental sampling, methods of testing, and interpretation of test results to prevent microbial contamination of food products.

Poultry Processing and Safety Workshop, Athens, GA: This 2½ day intensive short course of lectures and demonstrations will cover the science of value-added processing and marination of poultry, including systems and procedures for product development, ingredient and flavor technology, cooking, packaging, food safety and troubleshooting.

Meat Processing and Safety Workshop, Athens, GA: This new 2½ day workshop will give participants an opportunity to interact with leading experts on current food safety issues, process knowledge, and regulatory programs to improve safety and quality of meat products.

Training Tailored to Fresh and Fresh-Cut Produce

Fresh Produce GAPs, GMPs, and HACCP Food Safety Workshop: This workshop, entitled Developing and Implementing GAPs (Good Agricultural Practices) and GMPs (Good Manufacturing Practices) for HACCP-Based Food Safety in the Fresh Produce Industry, is tailored to the grower, packer, shipper, and third-party auditor. The annual program in February is co-sponsored by Extension Food Science and the United Fresh Produce Association (formerly UFFVA). Attendees will learn how to recognize and minimize potential hazards in on-farm, packing, and shipping operations, and how to develop a Food Safety Plan for their specific operations.

HACCP certification is earned upon passing the HACCP exam at the end of the course.

produceHands-On HACCP for the Fresh-Cut Produce IndustryWorkshop designed to establish an in-plant HACCP (food safety) program for the fresh-cut produce industry; targeted at supervisory level employees. Co-sponsored annually in May by the United Fresh Produce Association (UFPA, formerly IFPA and UFFVA).

HACCP certification is earned upon passing the HACCP exam at the end of the course.

Food Industry Training


canned-foods-2Better Process Control School
The UGA Better Process Control School is held each March and offers instruction which fulfills the FDA and USDA Good Manufacturing Practices (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Companies manufacturing low-acid or acidified foods must have a BPCS-certified supervisor on the premises when processing, as specified in FDA’s 21 CFR Part 108.25(f) and 108.35(g) or in USDA’s 9 CFR 318.200 and 281.300. A two-and-1/2-day Better Process Control School for Acidified Foods is also offered in November.

Control of Microbial Contamination for the Food Industry: This hands-on lab and lecture short course in June examines principles of sanitation design, as well as effective environmental sampling, methods of testing, and interpretation of test results to prevent microbial contamination of food products.

HACCP for Nut Processors: This new hands-on lab and lecture short course will examine principles of sanitation design, as well as effective environmental sampling, methods of testing, and interpretation of test results to prevent microbial contamination of food products.

Starting a New Food Business in Georgia: This ALL NEW two-day seminar on food safety and the legal requirements for operating a food business in the state of Georgia is held several times per year (spring and fall) at difference locations around the state. Send an email for notification of seminars as they are scheduled.

On-Site Consultation and Training

In-Plant HACCP Certification Programs: This is a service to assist with problems on deficiencies, sanitation problems, and product quality standards. A HACCP training workshop may be provided for quality assurance and supervisory personnel for a nominal fee.

trainingIn-Plant Food Safety or Sanitation Audit and Training: This consultation for a nominal fee is designed to provide insight and evaluation for plant efficiency improvements, regulatory compliance, and product safety. This may be followed by a comprehensive workshop for plant management and supervisors to develop further food safety measures.