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.
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.