Author: Paul Vijayakumar
Planning Unit: Animal and Food Sciences
Major Program: Local Food Systems
Outcome: Long-Term Outcome
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.
The FDA Food Safety Modernization Act (FSMA)is a federal law transforming the nations food safety sy... Read More
The FDA Food Safety Modernization Act (FSMA)is a federal law transforming the nations food safety sy... Read More
There has been a trend in Kentucky for many nontraditional clientele to have small egg producing flo... Read More
The University of Kentucky China Initiatives Office approached me regarding offering a horse program... Read More