First there was HACCP. Now SPC makes it better.
A University of Georgia workshop Aug. 29-31 in Athens, Ga.,
will help the state’s
poultry industry use process control with statistics to
make chicken products not
only safer, but tastier, too.
HACCP (Hazard Analysis and Critical Control Point) systems
help Georgia poultry
processors keep turning out safe, wholesome chicken products.
But SPC (Statistical Process Control) helps these firms
scientically document and
verify food safety issues as well as focus on quality issues and
potential problems.
Food scientists with the UGA College of Agricultural and
Environmental Sciences will
show:
- 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.
- Precision and accuracy of process measurements.
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 Aug. 8. For reservations, call (706)
542-2134 or
1-800-884-1381.
To sign up for the workshop, or for more details, call Bill
Hurst at (706) 542-2574. Or
e-mail him at (bhurst@flavor.fst.uga.edu
).
