Success StoryField 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
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
Stories by Paul Vijayakumar
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.
HACCP is a risk based food safety system that is mandated by the USDA for companies working with mea... Read More
Better Process Control School Certification for Kentucky's Value Added Processors and Senior Food Science Students
In compliance with mandatory USDA and FDA regulations for the prevention of health problems from low... Read More
Stories by Animal and Food Sciences
Advanced Post Weaning Value-Added Program (PVAP)
Unweaned bawling calves are at high risk for increased mortality and morbidity when shipped from the... Read More
4-H Equine Task Force
4-H is one of the leading youth clubs across the United States and Canada. 4-H is the most highly re... Read More
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment