Published on 08/10/06

Food Science Extension offers HACCP training for meat industry

University of Georgia

The University of Georgia’s Food Science Extension Outreach Program will end its 2006 class offerings with two courses on HACCP, or hazard analysis critical control point, program regulations for the meat and poultry industry.

Due to a U.S. Department of Agriculture mandate, meat and poultry plants must develop and implement pathogen reduction and hazard analysis critical control point programs, and UGA is helping businesses with the process. Developing and Implementing HACCP will be held on Sept. 12-13, and Advancing Your HACCP Program is set for Oct. 3-4.

To establish and maintain effective HACCP programs, businesses need to have individuals who will be responsible for assuring the success of plant level food safety programs. The first course is designed to properly train HACCP teams and critical control point monitoring personnel.

A step beyond the initial training process is learning how to use the data collected from the process critical control points. The class on Advancing Your HACCP Program is designed to improve the verification and validation process, improve the data collection and record keeping processes and most of all, integrate this data into a system which uses both HACCP and quality control data to make decisions which affect profit.

The courses are designed for anyone who will have food safety and HACCP responsibilities. The registration deadline is Sept. 1 for the HACCP developing and implementing course and Sept. 22 for the advancing HACCP class.

For more information or to register, call Marian Wendinger at (706) 542-2574, e-mail her at marianw@uga.edu or visit the registration Web site at www.EFSonline.uga.edu.

Stephanie Schupska is the communications coordinator with the University of Georgia Honors College.

Experts/Sources:

Marian E. Wendinger

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