Extension
It Starts With Us
Author: Melissa Morgan (Newman)
Planning Unit: Animal and Food Sciences
Major Program: Economic Development and Workforce Preparation - CED
Outcome: Initial Outcome
The University of Kentucky Food Systems Innovation Center was invited to train 60 significant meat processing facility employees. Individuals were divided into two groups for two days of Hazard Analysis Critical Control Point instruction. Following instructions, each participant received a HACCP certification. The Hazard Analysis and Critical Control Point certification is an international standard ensuring a food vendor meets food safety standards. The HACCP system analyzes types of food hazards, including biological, chemical, and physical hazards.
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