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SPC made easy for food, poultry firms
The workshop will help the state's food and poultry industry use process control with statistics to make food products not only safer, but tastier, too.

Food scientists with the UGA College of Agricultural and Environmental Sciences will show how to use SPC to:

  • Improve processes.
  • Validate process capability.
  • Troubleshoot manufacturing problems.
  • Reduce costs.
  • Improve yield.
  • Extend shelf life.
  • Provide documentation to verify a HACCP program.
  • Improve ability to meet or exceed customer specifications.
The workshop will be at the Georgia Center for Continuing Education. Preregistration is required. A $595 workshop fee (or $650 after July 15) will cover instruction materials, supplies, three lunches, refreshment breaks, tuition and certificates.

The fee doesn't cover lodging, breakfast or evening meals. A block of rooms is reserved at the Georgia Center until July 15. For reservations, call (706) 542-6364.

To sign up for the workshop, or for more details, call Bill Hurst at (706) 542-2574. Or e-mail him at bhurst@arches.uga.edu.

(Dan Rahn is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)

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