University of
Georgia

The University of Georgia’s Food Science Extension Outreach
Program will end its 2006 class offerings with two courses on
HACCP, or hazard analysis critical control point, program
regulations for the meat and poultry industry.

Due to a U.S. Department of Agriculture mandate, meat and
poultry plants must develop and implement pathogen reduction
and hazard analysis critical control point programs, and UGA is
helping businesses with the process. Developing and
Implementing HACCP will be held on Sept. 12-13, and Advancing
Your HACCP Program is set for Oct. 3-4.

To establish and maintain effective HACCP programs, businesses
need to have individuals who will be responsible for assuring
the success of plant level food safety programs. The first
course is designed to properly train HACCP teams and critical
control point monitoring personnel.

A step beyond the initial training process is learning how to
use the data collected from the process critical control
points. The class on Advancing Your HACCP Program is designed
to improve the verification and validation process, improve the
data collection and record keeping processes and most of all,
integrate this data into a system which uses both HACCP and
quality control data to make decisions which affect profit.

The courses are designed for anyone who will have food safety
and HACCP responsibilities. The registration deadline is Sept.
1 for the HACCP developing and implementing course and Sept. 22
for the advancing HACCP class.

For more information or to register, call Marian Wendinger at
(706) 542-2574, e-mail her at marianw@uga.edu or visit the
registration Web site at www.EFSonline.uga.edu.