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Introduction to Process Control Short Course for Meat and Poultry Processors is a Course

Introduction to Process Control Short Course for Meat and Poultry Processors

Ended Feb 24, 2021

Spots remaining: 19

Full course description

This course will be held February 24, 2021. Course site access will open February 8 to allow you time to explore the course site and register for a Zoom training.

Focusing on statistical process control for the meat industry, this course is the only one of its kind that is focused on meat processing and possibly on any food processing.   The course includes a case study workshop, continuous improvement, real-time process control and management of change, presented by industry and academic experts.  It is targeted for medium-sized meat processing companies, to help them understand the value of using statistical process control in their operations.  Target audience would include Quality Control/Assurance employees of meat and food processing companies.

If you have questions about the course, email Lynn Knipe at knipe.1@osu.edu

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