Workshops

Extension Food Science and Technology (EFST) provides the public and the food industry with workshops and on-site training programs. Food safety trainings enable businesses to develop and implement a food safety or HACCP plan tailored to their operation, which minimizes the risk of contamination of their food product by human pathogens.

Workshop Calendar

The Preventive Controls Rule requires that each facility have Preventive Control Qualified Individuals for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. This course provides the required training. The curriculum is designed for food industry professionals with responsibility for the development and implementation of a food safety plan. Attendees who complete the course will be recognized as Preventive Controls Qualified Individuals (PCQI). This course was developed by the Food Safety Preventive Controls Alliance, a broad-based public-private alliance created by the US Food and Drug Administration (FDA) and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This training will take place in Athens,Georgia, at the UGA Food Science Building (100 Cedar Street, Athens, GA 30602).The dates are March 4-6th (10 AM - 5 PM on Day 1; and 8 AM - 5 PM on Day 2 & Day 3). Lunch will be provided.Registration closes on February 25th at 4:00 pm. Cancellation Policy: For cancellations, please email efs@uga.edu. Cancellations made a week or less before the event will not be refunded. Cancellations made prior to a week before the workshop will be issued a full refund. All workshops and courses are subject to cancellation by Food Science and Technology Extension. In this case, full refunds will be issued to all who have paid registration fees. Neither The University of Georgia nor Food Science and Technology Extension are required to reimburse any expenses made by the attendee prior to cancellation except for the registration fee.

Mar 04

03/04 10:00AM - 03/06 5:00PM Preventive Controls Workshop Food Science, ATHENS, GA

Since 2007, Flavor of Georgia has launched new products into success and garnered more publicity and sales for products already in the market. From rural farmers to urban businesses, successful and talented food artisans have emerged from all over Georgia to create delicacies from the abundant agricultural products our state has to offer. Over 1,800 products have entered the contest since it began.

Apr 17

4:00PM - 6:00PM 2025 Flavor of Georgia Reception The Classic Center, Athens, GA

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 and Critical Control Point (HACCP) principles in their production operations. 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. Interspred 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 Cancellation Policy: For cancellations, please email efs@uga.edu. Cancellations made a week or less before the event will not be refunded. Cancellations made prior to a week before the workshop will be issued a full refund. All workshops and courses are subject to cancellation by Food Science and Technology Extension. In this case, full refunds will be issued to all who have paid registration fees. Neither The University of Georgia nor Food Science and Technology Extension are required to reimburse any expenses made by the attendee prior to cancellation except for the registration fee.

Jun 03

06/03 8:30AM - 06/05 12:00PM Meat & Poultry HACCP Food Science, ATHENS, GA

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Get hands-on guidance from University of Georgia Extension Food Science and Technology experts.

Contact Us

If you do not see the workshop you need, please email efs@uga.edu to make a request!

Online Better Process Control School for Acidified Foods

E-mail us with any questions regarding this Online Workshop!

Extension Food Science and Technology Workshops

Better Process Control School

The Better Process Control School offers instruction that fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. UGA EFST offers this course in-person and online. To attend an in-person session, please see the available courses above in our Workshop Calendar.

Online Better Process Control School (BPCS) for Acidified Foods

This Online Better Process Control School for Acidified Foods is taught through a series of videos and teaches only the acidified portion of the Better Process Control School. It is geared specifically for acidified foods and is specific to the container you are using to package your product in. You will choose the containers that you are using and this will determine the chapters you need to be tested on. Once the course has been purchased, a GMA Canned Foods book will be sent to the mailing address you have provided. You will be emailed a link for the course along with a unique username and password that will allow you to enter your online "classroom." You will have 3 months to complete the course before your online "classroom" closes.

Bridging the GAPS: Approaches for Treating Preharvest Agricultural Water On-Farm

Fruit and vegetable growers are continually assessing their operations to determine where they can limit risk and increase productivity. As a result, many have expressed interest in learning more about how on-farm preharvest water treatment systems work and how they may fit within their current setup. Join this virtual training to learn about different approaches to treating water on-farm; how to implement these systems to meet requirements of the Produce Safety Rule; and how to verify that the system is operating as intended.

Farm Food Safety Trainings & Workshops

If you're a fruit, vegetable, or nut grower in Georgia and unsure of where to find food safety resources for regulatory, buyer, or third-party audit requirements, UGA Extension can help. Our Food Science and Technology specialists offer trainings and on-sight farm, packinghouse, or facility visits throughout the state. If you don't see a workshop or service listed that you think your farm needs, let us know!

Hazard Analysis Critical Control Points (HACCP) for Produce Packinghouses

If your auditor or buyer requires a HACCP-trained individual on your operation, we can help you out. Our food safety specialists are lead trainers recognized by the International HACCP Alliance, and we partner with other universities throughout the southeast to ensure our attendees get the benefit of instructors with diverse commodity experiences. All attendees of our two-day course will have the knowledge necessary to build and maintain a HACCP program for a produce packinghouse.

For additional courses that meet seafood HACCP training requirements, please visit the UGA Marine Extension website.

On-Site Technical Support and Training

In-Plant HACCP Certification Programs

This is a service to assist with problems on deficiencies, sanitation problems, and product quality standards. A HACCP training workshop may be provided for quality assurance and supervisory personnel for a nominal fee.

In-Plant Food Safety or Sanitation Audit and Training

This technical support, for a nominal fee, is designed to provide insight and evaluation for plant efficiency improvements, regulatory compliance, and product safety. This may be followed by a comprehensive workshop for plant management and supervisors to develop further food safety measures.

Please contact our office at 706-542-2574 or efs@uga.edu for more details and to discuss how we can help your business!

Preventive Controls for Human Food

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 food safety plan and ensuring all aspects of the plan are properly implemented. This 2.5-day course uses the Food Safety Preventive Controls Alliance curriculum. UGA extension offers generic Preventive Controls training for all segments of the food industry, as well as specific trainings for the fresh-cut and nut industries.

Produce Safety Alliance Grower Trainings (GDA with UGA Extension)

Growers of fresh produce commodities that are frequently consumed raw, who also generate more than $25,000 annually in produce sales (adjusted for inflation; three-year average) may have to comply with the FDA's Produce Safety Rule. Every farm covered by the Produce Safety Rule must have one person who has received food safety training, and the PSA Grower Training curriculum is currently the only approved course. UGA specialists work with the Georgia Department of Agriculture to offer these courses throughout the state. If you're interested in learning more about upcoming courses, visit the GDA's Farm Safety Program website for locations and dates.

Water Systems Workshop

Upcoming Events: TBD

The Water Systems Workshop aims to promote greater understanding of water systems, water assessments, including FDA's proposed Water Builder Tool, and water distribution equipment and connections. This workshop is designed to be interactive using presentations that encourage discussions, scenario-based small group breakouts, and hands-on activities. The workshop is structured to accommodate regional considerations within the content. Attendees will gain the knowledge and skills to evaluate their water systems for risk factors that may affect the safety of fresh produce for human consumption.

This work is done in partnership with the FDA, The Georgia Department of Agriculture, Alabama Department of Agriculture and Industries, The Alabama Cooperative Extension, Georgia Cooperative Extension, Auburn University, and the University of Georgia.