This 2.5-day 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. Interspersed between the lectures are hands-on break-out groups and exercises geared to the meat industry in efforts for the attendee gain a more in-depth knowledge of developing and monitoring a HACCP food safety plan, sanitation, etc.
June 3-5, 2025 (8:30 am - 5 pm on the 3rd and 4th / 8:30 am - 12 pm on the 5th)
Registration closes on May 27th or when capacity is met
Please e-mail efs@uga.edu with any dietary restrictions or food allergens after registering.
Registration: https://estore.uga.edu/C27063_ustores/web/product_detail.jsp?PRODUCTID=10788