The 2005 U.S. Poultry & Egg Association's Poultry Processor Workshop will be held May 18-19 at the Marriott Marquis Hotel in Atlanta.
The focus of the workshop is to keep management up to date on key issues and latest developments that impact their plants.
Topics will include poultry processing . . . back to basics, microbial performance standards, Hazard Analysis & Critical Control Points/Sanitation Standard Operating Plans, food and facility security and animal welfare.
"Modern poultry processing is an increasingly complicated operation," said Dr. Al Yancy of Gold Kist, program chairman. "It is a combination of continually advancing technology and automation, along with well established management techniques and ever-changing government requirements."
Planning committee members include Yancy, Michael Crump, Pilgrim's Pride Corp.; Clark Dobbs, Wayne Farms LLC; Christ Martin, Keystone Foods; Pete Martin, Mar-Jac Poultry Inc.; Dr. Gene O'Neal, Tyson Foods Inc.; John Seibel, Claxton Poultry Farms; and Dr. Sarge Bilgili, Auburn University, advisor.
More information can be obtained by contacting USPOULTRY, 1530 Cooledge Road, Tucker, Ga. 30084-7303; 770-493-9401; http://www.poultryegg.org.