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Contact Information

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

Impacts

Contact Information

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




Fiscal Year:
Jul 1, 2024 - Jun 30, 2025


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.






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Better Process Control School Certification for Kentucky’s Value-Added Processors and Senior Food Science Students: Preparing the Value-Added Food Processing Workforce

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In compliance with mandatory USDA and FDA regulations designed to prevent health hazards from low-ac... Read More


Produce Safety Alliance Grower Training and Workforce Development for Kentucky Growers to Meet FSMA Produce Safety Rule Requirements

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Stories by Animal and Food Sciences


Better Process Control School Certification for Kentucky’s Value-Added Processors and Senior Food Science Students: Preparing the Value-Added Food Processing Workforce

yesterday by Paul Vijayakumar

In compliance with mandatory USDA and FDA regulations designed to prevent health hazards from low-ac... Read More


Produce Safety Alliance Grower Training and Workforce Development for Kentucky Growers to Meet FSMA Produce Safety Rule Requirements

yesterday by Paul Vijayakumar

The FDA Food Safety Modernization Act (FSMA) is a federal law transforming the nations food safety s... Read More