Success Stories

• 02

  July

  HACCP is a risk based food safety system that is mandated by the USDA for companies working with meat-, juice-, and seafood-based products. This course provides participants with an understanding of HACCP methods, such as food safety plan development, record keeping, and verification skills that are needed to produce and sell safe food products. Participants in this certification program included food safety and quality assurance managers, other food safety personnel, food scientists and engineers, and food business owners. In May 2024 five participants took this certification program and successfully completed workshop exercises which is mandatory to earn a certificate.

  HACCP is a risk based food safety system that is mandated by the USDA for companies working with meat-, juice-, and seafood-based products. This course provides participants with an understanding of H...

  
  

  Full Story

• 02

  July

  Better Process Control School Certification for Kentucky's Value Added Processors and Senior Food Science Students

  In compliance with mandatory USDA and FDA regulations for the prevention of health problems from low-acid and acidified canned foods, Dr. Paul Priyesh and his colleagues in the Food Systems Innovation...

  
  

  Full Story

• 02

  July

  Produce Safety Alliance Grower training for Kentucky growers to fulfill the federal FSMA Produce Safety Rule regulatory requirement

  The FDA Food Safety Modernization Act (FSMA)is a federal law transforming the nations food safety system. The “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumpt...

  
  

  Full Story

• 12

  July

  On-Farm Readiness Reviews (OFRR) of Kentucky Produce Farms for FSMA-PSR Preparedness

  The OFRR (On-farm readiness review) is a voluntary assessment used to familiarize farmers with FMA-PSR (Food safety modernization act produce safety rule) requirements and highlight areas where their ...

  
  

  Full Story