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National Agricultural Library
U.S. Department of Agriculture
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Food Safety Training for Food Animal Processors And Producers

Objective

The University of Kentucky Food Safety and Quality Task Force will provide safety training incorporating HACCP and TQM principles to county Extension agents and food processing plant employees.

More information

The focus will be on reduction and/or elimination of microbiological hazards from foods. Additionally, a training packet including a video will be developed for use by county Extension agents to train food processing employees unable to attend scheduled training. The effectiveness of the training will be measured by assessing changes in participants' knowledge and food handling practices. State and local inspection scores and FSIS records will be used to measure impact.

Investigators
O'Leary, Joe
Institution
University of Kentucky
Start date
2000
End date
2000
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
XX-EFSF-0-1700
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Preventive Food Safety Systems
Education and Training