Poultry plants already use Hazard Analysis and Critical Control Point plans to ensure the safety of their products. Now, they can use Statistical Process Control to make their HACCP plans even better.
A three-day University of Georgia course April 12-14 will show how processors can use SPC tools to make their food products safer and their profits higher.
The short course will be at the UGA Center for Continuing Education in Athens, Ga. A $595 fee covers all materials and supplies, refreshment breaks and three lunches.
(Dan Rahn is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)