Workshops & Trainings
Food Science & Technology Extension provides the public and the food industry with workshops and on-site training programs that enable businesses to develop and implement a food safety or HACCP plan tailored to their own operation, minimizing the risk of contamination of their food product by human pathogens.
For a downloadable version of our Training Calendar Brochure, click here.
Mar 19 - Mar 22 Better Process Controls School (Full Course) This Better Process Control School course offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of acidified and low acid foods. Athens, GA
Apr 18 - Apr 19 Packinghouse HACCP This Packinghouse HACCP Workshop will cover the key elements of developing a comprehensive food safety program. This workshop is for industry professionals involved in packinghouse food safety as well as educators and consultants working with the fruit and vegetable industry. Tifton, GA
Apr 23 - Apr 25 Developing and Implementing HACCP for the Meat and Poultry Industry This program has been designed to meet the USDA’s training requirements and is accredited by the International HACCP Alliance, whose goal is to provide standardized training for the meat and poultry industries. The course curriculum was developed by the American Meat Science Association to help processors understand, develop, and apply Hazard Analysis and Critical Control Point principles to their production operations. The program combines a unique level of lectures and work group discussions from a broad based faculty of meat and poultry scientists, HACCP experts, and authorities from academia, industry and government. The work group sessions will include interaction with industry peers who have successfully implemented HACCP programs in their own plants. Athens, GA
Jul 30 - Aug 1 Preventive Controls For Human Foods This course uses food-specific example plans, in addition to the standardized curriculum developed by FSPCA to deliver consistent training to qualify attendees to be Preventive Controls Qualified Individuals. The goal of this program is to provide participants with the skills and knowledge to design, implement, document, and maintain a food safety plan in order to ensure the safe processing and packaging of food products for human consumption. Athens, GA