Success StoryHACCP 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.



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.

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.






Stories by Paul Vijayakumar


Food Safety workshops for Kentucky processors in partnership with Kentucky State University.

about 2 years ago by Paul Vijayakumar

Better Process Control SchoolIn compliance with mandatory USDA and FDA regulations for the preventio... Read More


Produce safety field days in collaboration with UK Horticulture Research Farm, Organic Association of Kentucky, and the Kentucky Department of Agriculture

about 2 years ago by Paul Vijayakumar

Dr. Paul Priyesh Vijayakumars produce safety team collaborated with the UK Horticulture Research Far... Read More


Stories by Animal and Food Sciences


Post Weaning Value-Added Program – Precondition (PVAP-PRECONDITION)

Post Weaning Value-Added Program – Precondition (PVAP-PRECONDITION)

about 2 years ago by Kevin Laurent

The Post Weaning Valued Added Program - Precondition (PVAP-PRECONDITION) began in 2019 through a gra... Read More


Hay Production Field Day for Horse Owners

Hay Production Field Day for Horse Owners

about 2 years ago by Bob Coleman

Hay Production Field DayJuly 2021Sometimes planning takes a back seat to reality. How can it happen ... Read More