Poultry plants already use Hazard Analysis and Critical
Control Point plans to ensure
the safety of their products. Now, they can use Statistical
Process Control to make their
HACCP plans even better.

A three-day University of Georgia course April 12-14 will
show how processors can use
SPC tools to make their food products safer and their profits
higher.

The short course will be at the UGA Center for
Continuing Education in Athens, Ga. A $595 fee covers all
materials and supplies,
refreshment breaks and three lunches.

To learn more about the course, or to sign up, contact the
county Extension
Service office. Or call
Bill Hurst at (706) 542-2574. Or e-mail bhurst@flavor.fst.uga.edu
.