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
Friday, January 9, 2015
Monday, January 5, 2015
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 youRegister for future sensory panels here