Success Story - Field days to learn more about The Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR); Ag Water (pre-harvest/irrigation) Testing in collaboration with Kentucky Horticulture Council

Author: Paul Vijayakumar

Planning Unit: Animal and Food Sciences

Major Program: Local Food Systems

Outcome: Long-Term Outcome

Include

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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