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Safer, Better Chicken: Processors Learn How

First there was HACCP. Now SPC makes it better.

A University of Georgia workshop Aug. 29-31 in Athens, Ga., will help the state's poultry industry use process control with statistics to make chicken products not only safer, but tastier, too.

HACCP (Hazard Analysis and Critical Control Point) systems help Georgia poultry processors keep turning out safe, wholesome chicken products.

But SPC (Statistical Process Control) helps these firms scientically document and verify food safety issues as well as focus on quality issues and potential problems.

Food scientists with the UGA College of Agricultural and Environmental Sciences will show:

  • Ways to integrate SPC and HACCP concepts.
  • SPC problem-solving tools.
  • The dynamics of variation and how to monitor it with control charts.
  • Analysis-based decision making.
  • Precision and accuracy of process measurements.

The workshop will be at the Georgia Center for Continuing Education. A $595 workshop fee 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 Aug. 8. For reservations, call (706) 542-2134 or 1-800-884-1381.

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

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

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