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Published on 06/27/01

Firms Learn to Make Chicken Safer, Tastier

A University of Georgia workshop Aug. 8-10 in Athens, Ga., will help the state's poultry industry use Statistical Process to make chicken products safer and tastier.

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

SPC (Statistical Process Control) helps these firms go beyond food safety issues. It helps them focus on quality and potential problems, too.

Food scientists with the UGA College of Agricultural and Environmental Sciences will detail how the two concepts are alike and how they differ. They will also examine:

  • 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.
How to Register

The workshop will be at the Georgia Center for Continuing Education. A $595 workshop fee will cover all materials, supplies, three lunches, refreshment breaks, tuition and certificates. It doesn't cover lodging, breakfast or evening meals.

A block of rooms is reserved at the Georgia Center until July 18. To reserve a room, 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.

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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