Workshops & Trainings
We offer in-person workshops, certifications, and on-site trainings to the public and food industry professionals. Check out our posts on upcoming events and registration information.
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On May 2, 2024, the United States Food and Drug Administration (FDA) published a final rule, The Pre-Harvest Agricultural Water Final Rule, which fulfills Subpart E of the Food Safety Modernization Act (FSMA) Produce Safety Rule. The new approach emphasizes system-based assessments to identify hazards and make decisions based on risk management. The rule will…
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National Center for Home Food Preservation faculty and staff, under the direction of Dr. Carla Schwan, hosted a Science and Practice of Home Food Preservation Training for UGA FACS Extension agents from around the state earlier this month. Participants spent three and a half days learning about food safety practices related to home food preservation,…
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We are excited to be offering Introduction to Farm Food Safety, Preventive Controls for Human Foods, and Meat and Poultry HACCP this winter and spring! Check them out here!
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Are you a small-scale fruit and vegetable grower? Our Introduction to Farm Food Safety will introduce you to good agricultural practices! Small-scale fruit and vegetable growers will learn skills necessary to identify safety concerns and build knowledge on certifications and resources. Come join us for this one-day workshop on February 20th in collaboration with Glynn…
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If you’re manufacturing an acidified food product, the Georgia Department of Agriculture requires that you obtain acidified foods training. UGA’s Extension Food Science offers Better Process Control School (BPCS) in a fully-online, self-paced format. The course only covers the acidified track of BPCS.
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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 in HACCP principles. The course curriculum was developed by the American Meat Science Association to help processors understand, develop and apply Hazard Analysis…
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Have you been told you need a PCQI, but you aren’t sure what that means? The acronym stands for “Preventive Controls Qualified Individual,” and food manufacturers covered by the Preventive Controls for Human Food Rule are required to employ or contract with at least one such individual. A PCQI is responsible for developing a processor’s…
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Packinghouse HACCP This International HACCP Alliance accredited course will discuss produce safety, Good Manufacturing Practices, and how to develop food safety programs based on the core principles of Hazard Analysis Critical Control Points (HACCP). The course will be offered February 29th-March 1st, 2024 at the Tift County Extension Office. Bridging the GAPs Fruit and vegetable…
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Whether you’ve been brewing for years or are just getting started, this multi-day workshop will immerse you into the local brew scene in Athens, Ga. Register prior to August, 2, 2023.
Posted in: Workshops & Trainings