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.
Good agricultural practices (GAPs) and Good handling practices (GHPs) are voluntary audit programs t... Read More
Dr. Paul Priyesh Vijayakumar collaborated with the Kentucky Horticulture council and the UKs Food Co... Read More
The West Kentucky Select Bred Heifer Sale held in Guthrie, KY was established by the University of K... Read More
The IRM Farm Program is a project-based educational program designed to demonstrate beef production ... Read More