On one level, there are the relatively new operators who have small, batch type businesses and require basic information on food quality and shelf life. They desire knowledge and application on such issues as recipe formulation, specific quality control procedures, conducting shelf life studies, use of food additives and setting up in-plant microbiological testing. At the other end of the spectrum are the established, high volume, automated processors. Processors choosing Session A on Day 1 will not be eligible to attend on Day 2, since Session B on Day 1 is a prerequisite for Day 2.
Participants are responsible for arranging their own lodging.
After September 24, reservation requests will be honored on a space and rate available basis. Free parking is available at the Holiday Inn Athens. Cancellations made by the deadline will receive a complete refund of registration fees. A minimum of 20 is required for the program to make. If the minimum is not met by September 24, the program will be canceled.