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
).
