DATE:     4/13/04
CONTACT:  Felix Barron, (864)656-5694; fbarron@clemson.edu
WRITER:   Tom Lollis, (803) 284-3343, ext. 241; tlollis@clemson.edu

Clemson sets HACCP workshop
for state's food processors

     CLEMSON -- A workshop to help South Carolina food processors make
certain that their products are safe for consumers will be offered by
the Clemson Extension Service April 28-29 in Greenville.
     The two-day school will offer training in Hazard Analysis and
Critical Control Points (HACCP) for use in the processing of fish,
juice, bakery products, beverages, dairy products, meat and poultry,
and fruits and vegetables. Classes will be held from 8 a.m. to 5 p.m.
each day at the Holiday Inn on Woodruff Road in Greenville.
     The registration fee of $395 covers the cost of instruction
materials, supplies, breaks, two lunches and tuition. Those who
successfully complete the course will receive a certificate.
     For more information or to enroll contact Felix Barron, course
coordinator, Department of Food Science and Human Nutrition, Clemson
University, Box 340316, Clemson, SC 29634-0316; or phone (864)
656-5694; or e-mail fbarron@clemson.edu.
     The course will cover the basics of HACCP practices - how to
identify hazards, the critical points where problems can be controlled,
how to monitor processes and how to correct problems. Regulations,
record-keeping procedures and sanitation procedures will also be
covered.
                                     END