Wednesday, February 24, 2016

Our 2016 HACCP Training registration is now open!

Each year, the University of Kentucky Food Systems Innovation Center offers a 2 day certification course for Hazard Analysis and Critical Control Points (HACCP).

This is a two day program intended to provide the food manufacturer or food safety professional with a complete package of information and knowledge base to enable HACCP program design. This program covers the 7 principles of HACCP in depth and provides the opportunity to apply those principles by designing a specific HACCP plan. Participants who successfully complete the course will be HACCP certified and registered with the International HACCP Alliance.

Sign up online here!

Training Dates: May 18th & 19th, 2016

Registration Fee: $185.00 before May 5, 2016 / $225 beginning May 5, 2016

Early Registration open from February 24th ‐ May 4th, 2016

Thursday, April 23, 2015

Commercial Kitchens and Co Packing Throughout Kentucky

FSIC regularly interacts with large and small producers throughout the region, and sometimes we get asked about where to find a Commercial Kitchen.

Commercial Kitchens are FDA approved facilities available for shared use by producers and home-based processors.  They typically require the individual to seek their own licensing, such as the KY Homebased Microprocessing or the FDA Acidified Food requirements, and are a very good place to produce small batches of product to get your business started!

Most kitchens are equipped for baked goods, freezing and refrigerating, or canning acidic foods like jams, pickles, or sauces.

We've recently updated our list of Commercial Kitchens as of 2015, so please contact us if you don't see your commercial kitchen listed!

Occasionally a product is unable to be produced in a commercial kitchen due to special processing (pressure canning) or different inspection needs (USDA).

In this case we typically tell them to outsource to a Co Packer, which can be difficult for small producers.  A Co Packer is a contracted company that produces many brands of foods for a variety of producers.  They have more industrial equipment to make large batches of product, and can sometimes be regulated under the USDA instead of FDA. Very few companies advertise their services, as there are always more customers than co packers, so there is very limited information on finding these businesses.

Some packers, such as Flavorman in KY, specialize in particular products like beverages.
Others process acidified foods, like KHI Foods, or only organic products, like Whole Alternatives in KY.  A few companies, like Sunapple Co. in OH, are expanding to pack a variety of products including HACCP regulated ones.
A good place to start is to perform a web search for companies that produce a similar product, and contact them to see if they would co pack your product.  Some websites are available with links to multiple packers, such as SpecialtyFoodCoPackers.com, but these external sites may not be updated regularly.

Good luck to all the food entrepreneurs out there looking for commercial kitchens and co packers!

Friday, January 9, 2015

March 2015 HACCP Certification Course available for registration!

Each year, the University of Kentucky Food Systems Innovation Center offers a 2 day certification course for Hazard Analysis and Critical Control Points (HACCP).

This is a two day program intended to provide the food manufacturer or food safety professional with a complete package of information and knowledge base to enable HACCP program design. This program covers the 7 principles of HACCP in depth and provides the opportunity to apply those principles by designing a specific HACCP plan. Participants who successfully complete the course will be HACCP certified and registered with the International HACCP Alliance.

Sign up online here!

Training Dates: March 26th & 27th, 2015

Registration Fee: $185.00

Registration open from January 20‐ March 13, 2015


Monday, January 5, 2015

TASTE with the FSIC and have your opinion heard. Sign up to be a panelist!

The Food Systems Innovation Center is continuously recruiting individuals to be part of applied research activities involving food products at the University of Kentucky. These activities are also referred to as sensory panels or sensory evaluations, consumer panels or taste panels and often involve no more than 30-45 minutes of your time. Most will take place at the sensory laboratory located in W.P. Garrigus Building. Occasionally, these projects may take a little longer and depending on the project could also include payment. These projects are always interesting and a learning experience for those inclined to participate.

This is an open call for anyone interested in participating in sensory studies through the Food Systems Innovation Center.

Please register to be in our pool of panelists by clicking here and creating your panelist profile by responding to a few questions.

We will contact you with future panels as needed.  

Thank you
Register for future sensory panels here

Monday, August 20, 2012

Rounding up our College of Ag Family


Ag Roundup is just around the corner and we at FSIC, like many others both on campus and off are looking forward to meeting our College of Ag Family at this very special event.

Dates: September 13-15.

For more about Roundup and Events follow this link http://www2.ca.uky.edu/alumni/

Be sure to visit the FSIC booth at Roundup!

Monday, July 9, 2012

The next Better Process Control School (BPCS) at the University of Kentucky will take place on the
10th and 11th of December, 2012.

This is an Acidified Foods class and does not include Aseptic processing. Better process control schools are offered throughout the country by several Universities, including the University of Kentucky. To see a list of other schools click here.

Vegetative cells of microorganisms can grow and microbial spores can germinate in acidified foods if they are improperly processed. Several factors are important in controlling such growth including acidity, water, the amount and nature of the acid and other factors. Controlling pathogenic microorganisms such as Salmonella species, E.coli O157:H7, Listeria monocytogenes and Clostridium botulinum as well as controlling spoilage through microbial control, is the primary purpose of using accepted food processing methods and best practices in the preparation of acidified foods. At a BPCS, participants learn about how to best process foods to achieve safe conditions and extend the shelf life of products.

Completing the training providing at a BPCS allows commercial manufacturers of these thermally processed acidified foods to use this knowledge to meet regulatory requirements and confidently produce high quality products.

This course is ideal for small producers, restaurants and those currently producing just for farmer's markets to expand their product reach and sell in new venues.

Dates:   Monday December 10th and Tuesday December 11th, 2012.
Registration Deadline: November 16th 2012.
Registration Fee: $225

Time: 8:30am – 5:00pm
Location: Fayette County Extension Office
1140 Red Mile Place, Lexington KY 40504

Telephone: (859) 257-7272 ext. 286
For more information email angela.anandappa@uky.edu


Wednesday, June 22, 2011

Better Process Control School in Kentucky

We are pleased to bring to Kentucky a locally held Better Process Control School for Acidified Foods.

This course is designed for processors of acidified foods, thermally preserved and typically shelf stable products.

Intended audience: Small to medium size food manufacturers, farmer’s market vendors, production supervisors and anyone interested in a career in the acidified foods industry.

Location: Fayette County Extension Office
Date: 28th and 29th July 2011
Course Fee: $185
Time:  8:00am-5:00pm

Sponsored by the Food Systems Innovation Center.

Registration- Download registrastion form at www.uky.edu/fsic
Email or call for registration assistance. 
 859-257-7272 ext 286