ATHENS, Ga. — The University of Georgia will hold a meat and poultry industry Hazard Analysis & Critical Control Point program here on April 23-25.
The deadline to register for the program — Developing & Implementing HACCP for the Meat & Poultry Industry — has been extended until April 1.
Participants in the program will work through assigned scenarios to prepare a Standard Operating Procedure (SOP), create a flow diagram and work through the hazard analysis decision tree to develop Critical Control Points (CCPs) to control or minimize food hazards in their operations.
HACCP certification with the International HACCP Alliance will be. . .