Mrs. Ayers has over 30 years of work experience in the Food Science arena. She is particularly interested in food safety and HACCP plan education and training. She has developed and reevaluated HACCP plans for a diverse set of foods ranging from sorghum molasses to ready to eat foods, including barbeque.  She has credentials pertinent to the field in HACCP certification and SQF practitioner. She is a Preventive Controls Qualified Individual (PCQI) as recognized by the US Food and Drug Administration and a ServSafe Proctor/Instructor. In continuing her pursuit of knowledge, she recently completed a pasteurization workshop and an egg candling class.

Mrs. Ayers completed both her B.S. degree in Animal Science and her M.S. degree in Food Science and Technology at the University of Tennessee Knoxville.  

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