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Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

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Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




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Jul 1, 2018 - Jun 30, 2019


Success StoryUKCES Food Processing Authority Offers Important Service for Homebased Microprocessor Program (HBM)



UKCES Food Processing Authority Offers Important Service for Homebased Microprocessor Program (HBM)

Author: Sandra Bastin

Planning Unit: Dietetics and Human Nutrition

Major Program: Home-Based Microprocessor Program

Outcome: Long-Term Outcome

  • 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, usually home-based food businesses, within the Homebased Microprocessor Program (HBM). The University of Kentucky Cooperative Extension Service, Kentucky Department of Agriculture, and Kentucky Food Safety Branch partner to support this farm friendly legislation which allows Kentucky residents to process value-added products in their home kitchens. These products can only be sold at the processor’s farm, a Kentucky Registered Farmer’s Market, or a certified roadside stand across the state. The purpose of the the program is to allow farmers to utilize their fruits, vegetables, and nuts in value-added products that will offer them additional income and workforce development across the seasons. With products that are successful, UKCES then offers commercial assistance to become fully commercial entities. This year over 28 workshops were offered face-to-face and virtually, with 230 participants. There were 65 recertifications (every five years) of previous HBM participants, and 318 new recipes approved from July 2022 to June 2023. Additional data can be found in success stories by Annhall Norris, who is in charge of the HBM program. The HBM program has continued to find success since the original 2018 law was enacted. 




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  • Acting Associate Dean & Director — Craig Wood, Ph.D. 
  • S107 Ag. Science Center North
  • Lexington, KY 40546-0091
  • +1 (859) 257-4302

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