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Published on 05/08/01

Statistics a Key to Poultry Quality

A University of Georgia workshop June 12-14 in Athens, Ga., will help poultry processors use statistics to improve quality, safety and profits in their chicken products.

Statistical Process Control helps firms scientifically document and verify food safety issues. It helps them focus on quality issues and potential problems.

Food scientists with the UGA College of Agricultural and Environmental Sciences will show how to use SPC to validate their Hazard Analysis Critical Control Point systems.

They will also show the processors how to cut costs, increase yields and extend the shelf life of their products.

Workshop at Georgia Center

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 May 22. 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 (bhurst@flavor.fst.uga.edu ).

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

Experts/Sources:
Bill Hurst
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