Food Science Extension Outreach Program
HACCP Certification Courses and Food Safety Training
For nearly 20 years, the specialists at the University of Georgia Extension Food Science Outreach Program 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).
You can also help us plan our programs by completing a brief survey. Click here to participate. Thank you!
Training Tailored to the Meat & Poultry Industry
Meat & Poultry Marination Technology: This short course, consisting of lectures and demonstration, will cover the science behind marinade retention in muscle, marinated product shelf life extension, and systems and procedures for marination, packaging and quality assurance. Featured speakers from industry and the University of Georgia (UGA) will give both practical and academic perspectives to achieving success in the production of marinated meat and poultry products for retail and institutional markets. Held in July each year at UGA.
Developing & Implementing HACCP in the Meat & Poultry Industry: This two-day fully- accredited basic HACCP workshop specifically for the meat and poultry industry is offered in late January, March and September. 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.
Advanced HACCP Training for the Meat & Poultry Industry: This program in October is designed to improve the validation and verification processes in meat and poultry processing plants, as required by the USDA. Hands-on working groups learn better methods of gathering data, ways to integrate the data into decision-making tools to improve the safety and quality of the product and increase profits.
Statistical Process Control (SPC) for the Meat & Poultry Industry: This three-day short course in August is recommended for owners, plant managers, quality assurance personnel, production management, and HACCP coordinators. Course material is based on common sense and uses industry-based examples to help you see how these powerful, scientifically based, graphical tools can save you money and increase your profits. A background in statistics is not required for this course.
Avoiding Food Safety Surprises:In-Plant 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.
Training Tailored to Fresh and Fresh-cut Produce
Fresh Produce GAPs and Food Safety Workshop: This workshop, entitled Developing & Implementing GAPs (Good Agricultural Practices) & 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 UGA Extension Outreach Program 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 to develop a Food Safety Plan for their specific operations.
Hands-on HACCP for the Fresh-cut Produce Industry: Workshop 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, formerlyIFPA and UFFVA).
Food Industry Training
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.
Avoiding Food Safety Surprises: In-Plant 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.
Statistical Process Control (SPC): This three-day workshop in August is designed specifically for food industry Quality Assurance, Research & Development, production supervisors, and management personnel. It focuses on how to use processing data to improve and verify your HACCP program, increase your product quality and safety, and maximize your company's profits by improving the efficiency of food processing operations.
Starting a New Food Business in Georgia: This one-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 (March-October) 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.
In-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.
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.
AN EQUAL OPPORTUNITY EMPLOYER