HACCP Certification Courses and Food Safety Training
For nearly 20 years, the specialists at the University of Georgia Food Science Extension 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 & Poultry Industry or for 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.
See the Calendar of Events for dates & links to detailed information on upcoming workshops. We will be happy to let you know when any of these workshops is scheduled or space availability. Just send an email with the name of the workshop in the subject line or call (706) 542-2574 during normal working hours (EST).
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.
Developing & Implementing HACCP in the Meat & Poultry Industry: This 2½-day fully-accredited basic HACCP workshop specifically for the meat and poultry industry is offered in April.
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.
Poultry Processing & 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 & Safety Workshop, Athens, GA: This new 2½ day 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.
Fresh Produce PSA & PCQI Food Safety Workshop: This workshop offers the standardized FSPCA curriculum for achieving Preventive Control Qualified Individual (PCQI_ certification, as well as training on the Produce Safety Rule.
Preventive Controls for the Fresh-cut Produce Industry: Workshop designed to establish an in-plant food safety program for the fresh-cut produce industry; targeted at supervisory level employees. The standardized FSPCA curriculum provides Preventive Control Qualified Individual (PCQI) certification.
Better 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.
Preventive Controls for Nut Processors: This new PCQI hands-on lab and lecture short course will provide Preventive Control Qualified Individual (PCQI) certification, using the FSPCA standardized curriculum, with additional exercises appropriate to the nut industry.
Starting a New Food Business in Georgia: This two-day seminar on food safety and the legal requirements for operating a food business in the state of Georgia may be held several times per year at different locations around the state. Send an email for notification of seminars as they are scheduled.
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.
In-Plant Food Safety or Sanitation 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.
Please contact us if we can be of further assistance at (706) 542-2574 or by email. Thank you for using the resources of the UGA Cooperative Extension Food Science Extension Outreach Program.
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The Food Science Extension Outreach Program at the University of Georgia is a part of Cooperative Extension, The University of Georgia, Fort Valley State College, the U.S. Department of Agriculture and counties of the state cooperating. UGA Cooperative Extension offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability.
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