DATE: June 8-9, 2010
LOCATION: University of Georgia Campus, Athens, Georgia
SUMMARY: Just what is sanitary design? How many samples should I take? What do my microbial results mean? This hands-on short course will teach participants to effectively control pathogenic microorganisms in a food processing facility through sanitary design, environmental, ingredient, and product sampling, statistical monitoring, and interpretation of microbiological data. A background in statistical analysis is not required.
What can I learn at this course?
- To control pathogens and spoilage organisms in your plant/product
- To learn about the elements of sanitary design
- To develop science-based sampling plans for your ingredients and product
- To understand the importance of statistical monitoring of quality/safety programs
- To troubleshoot manufacturing problems
- To provide documentation to verify a HACCP program
- To sharpen decision-making skills based on analysis of information
- To improve ability to meet or exceed customer specifications
- To restart production after shut-down
Source: Refrigerated Foods Association