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Food Safety Program for Food Industry, Inspectors, and Consumers

Investigators
Hackney, Cameron
Institutions
Virginia Polytechnic Institute and State University
Start date
2000
End date
2000
Objective
We propose to assist the food industry with the implementation of working HACCP-based food safety systems. Emphasis will be placed on HACCP development and implementation based on original research as well as existing materials.
More information
We will work directly with inspectors to hold training workshops on HACCP and food safety. In addition, training on pathogens in the news, control of food-borne illness, basic food microbiology, etc. will be offered. Seafood processors will be trained in HACCP in the program developed by the Seafood Alliance. Also, we will examine how processing affects the levels of pathogens in shellfish. Workshops will be offered to ANR agents on food safety at the farm level, with hands-on microbiological testing and the use of antibiotic residue testing kits.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
XX-EFSF-0-4700
Categories
Chemical Contaminants
Veterinary Drug Residues
Bacterial Pathogens
Parasites
Natural Toxins
Viruses and Prions
Preventive Food Safety Systems