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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

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.

Meat & PoultryTraining

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 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 & 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.

Training Tailored to Fresh and Fresh-cut Produce

Fresh Produce GAPs, GMPs and HACCP 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. HACCP certification is earned upon passing the HACCP exam at the end of the course.

Fresh and Fresh-cut ProduceHands-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, formerly IFPA and UFFVA). HACCP certification is earned upon passing the HACCP exam at the end of the course.

Food Industry Training

Canning SafetyBetter 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-day Better Process Control School for Acidified Foods is also offered in the late fall.

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 (NEW!) as well as effective environmental sampling, methods of testing and interpretation of test results to prevent microbial contamination of food products.

New Food BusinessStarting 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 & 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.

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

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