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. Thus, the aim of this course is to provide technical information to address both of these needs. This shortcourse, consisting of lectures and demonstration, will cover the science behind marinade retention in muscle, marinated product shelf life extension, and systems and procedures for marination, packaging and quality assurance.
Emphasis is on the control of food safety and quality.
Course content includes food spoilage, food poisoning and food infection, cleaning and sanitizing, personal hygiene, and basic microbiology. Targeted audiences are school lunch employees, restaurants, nursing homes, day care, retail markets, food processing plants, food service employees and other industry food handlers. Quality Control workshops are provided for training quality assurance personnel. This is followed by a comprehensive workshop for plant management and supervisors to develop total quality management concepts. A workshop is conducted annually in conjunction with Georgia Specialty Food and Wine Association to assist small firms with processing information.