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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.

Spring 2020 Registrations for Meat & Poultry HACCP and Starting a New Food Business will be honored. Please contact for more information. 

Upcoming Events
  • Apr 13 - Apr 16 HACCP Workshop with the University of Florida Food Safety is critical to the fresh produce industry. In addition to being a major public health issue, food safety issues have had an adverse economic impact on growers, packers, processors, and shippers of fresh produce. This course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Points (HACCP) for their specific operations. Breakout sessions are structured to teach participants how to identify and prevent food safety hazards, monitor hazard reduction procedures, develop control measures, and methods to document and verify the results of their efforts. This workshop, accredited by the International HACCP Alliance, is targeted to produce packers, to assist in the development and customization of food safety programs for their facilities, using a HACCP-based approach.
    • Virtual Event
  • Apr 19 - Apr 23 Meat & Poultry HACCP--Virtual Workshop This program has been designed to meet the USDA’s training requirements and also is accredited by the International HACCP Alliance, whose goal is to provide standardized training for the meat and poultry industries in HACCP principles. The course curriculum was developed by the American Meat Science Association to help processors understand, develop and apply Hazard Analysis and Critical Control Point (HACCP) principles in their production operations.
    • Virtual Event
  • May 4 - May 5 Starting a New Food Business Workshop Designed for the food entrepreneur who's just getting started. Presentations are crafted to provide participants with practical information on producing safe and wholesome food products. Attendees will also have the opportunity to have their questions answered by experts in multiple fields.
    • Griffin, GA
  • May 11 Preventive Controls for Human Foods Pt. 2 The FDA’s Food Safety Modernization Act requires each FDA registered, food facility to designate a Preventive Control Qualified Individual (PCQI). This individual is responsible for the development, oversight, and management of the Food Safety Plan and required to have training and experience that exceeds existing HACCP-based systems. To receive the training necessary to become a PCQI, individuals will need to attend Part 1 and Part 2 of this course.
    • Virtual Event
UGA GaTech Food Safety Event Flyer

Food Safety Document Development For Small Food Processors: FSMA Compliance & COVID-19 Preparedness

Recorded January 26, 2021.