In order to address the concerns of Georgia pasture poultry
producers and processors, surveys, interviews, and educational training programs were created. Four Food Safety Risk Management workshops were
hosted in Georgia representing poultry producers, meat processors,
and extension agents. These workshops covered the topics of HACCP, Food Safety and Biosecurity Audit, Pre- and Post-Harvest Pathogen Monitoring and Control Program, Water Quality and Management, Preventive Maintenance and
Sanitation, Recordkeeping Systems, Recalls, and Liability Insurance Requirements.
Through
this project, Georgia Pasture poultry producers
and processors had an opportunity to understand, learn, and implement federal
and state mandated minimum food safety standards and food biosecurity risks. This project provided outcome-based training and education programs and the pasture poultry producer
and processors were able processors to: 1). Identify reasonably foreseeable
hazards; 2).
Identify and analyze methods to prevent or minimize food safety and biosecurity
hazards; 3). Develop means of monitoring the effectiveness
of food safety and biosecurity preventive control methods; 4). Determine
corrective actions to be taken if controls are found to be ineffective; 5).
Develop record-keeping system to verify the adequacy of controls, including verification
records; and 6). Provisions for re-assessment of the food safety and biosecurity
risk plan annually.