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Published on 04/03/01

HACCP Workshop for Meat, Poultry Processors

Federal guidelines now require HACCP (Hazard Analysis Critical Control Point) programs of all meat and poultry plants. These programs are considered vital to the safety of food products.

A HACCP program is a team effort. And a good team has to be properly trained. University of Georgia food scientists will train teams in providing sound HACCP programs and food safety in a workshop May 14-15 in Athens, Ga.

The training will start at 7:30 a.m. May 14 at the Georgia Center for Continuing Education. It will end at 4:45 p.m. May 15. It's limited to the first 100 to sign up.

Register On-line

A $395 fee covers lunches, breaks and classroom materials, but should be prepaid by April 23. Register on-line at http://fsext-outreach. ces.uga.edu. (Click on "Calendar of Events 2001" and scroll down).

Contact the county Extension Service office to learn more about the workshop or get a registration form. Or call Estes Reynolds at (706) 542-2574. Or e-mail him at reynolds@flavor.fst.uga .edu.

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

Experts/Sources:
Estes Reynolds
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