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.
