Author: Annhall Norris
Major Program: Home-Based Microprocessor Program
The Homebased Processing and Microprocessing Programs are collectively known as Kentucky’s Cottage Food Law. The programs are unique to Kentucky in that they are a collaborative effort with the University of Kentucky Cooperative Extension Service, the Department of Agriculture, and the Department for Public Health - Food Safety Branch. The programs enable Kentucky residents to use their home kitchens to produce a variety of low-risk food products as well as certain acidified an
Author: Sandra Bastin
A food process authority is someone who works with food entrepreneurs, either home-based or commercial entities, to validate the safe process and equipment used to make a food product for human consumption. Currently, Dr. Sandra Bastin, RDN, is the only certified food process authority in Kentucky working in that capacity. Having been trained by FDA to assess regulated products, such as low acid, acidified, or non shelf- or shelf-stable foods, these services are offered to diverse, usu
Author: Asa Conkwright
The local food movement continues to grow nationwide with an increase in farmers markets as well as an increase in market vendors. Kentucky is no exception. Part of this growth can be attributed to Kentucky’s Homebased Microprocessing Program. The Homebased Microprocessing Program (HBM) is a unique collaboration with the UK Cooperative Extension Service, the Department of Agriculture, and the Department for Public Health - Food Safety Branch. The program allows Kentucky farmers to produce
