First of all, HACCP stands for Hazard Analysis and Critical Control Points. According to the USDA, HACCP is a “systematic approach to the identification, evaluation, and control of food safety…
What is the difference between a HACCP Plan and a FSMA Food Safety Plan?
Who first made cheese?
Hi everyone! My name is Caitlin Zaring, and I am a second-year M.S. student under Dr. Liz Eckelkamp working with value-added dairies. Side-note, I’m a bit of a history buff…
2022 NAFDMA Scholarships
Through USDA Dairy Business Innovation Initiative resources, UT Extension is pleased to provide opportunities to value-added dairy producers or key personnel in Kentucky, North Carolina and Tennessee to participate in…