In a diverse agriculture industry, in which many of its sectors overlap in needs and challenges, the control points set by a Hazard Analysis and Critical Control Points (HACCP) program helps unify those whose focus is on safety. On April 10-12, the Kansas State University International Grains Program Conference Center hosted 26 participants for the HACCP Feed short course, held collaboratively with American Feed Industry Association (AFIA) and the National Grain and Feed Association (NGFA).
Throughout the week, class members studied feed-industry regulations, learned about the pre-requisites of a HACCP program and were trained in the proper identification of biological, physical and chemical hazards. In addition, participants worked through the seven HACCP principles, which are to analyze hazards, identify critical control points, establish critical limits, establish moni¬tor procedures, establish corrective actions, establish verification procedures and establish record-keeping procedures.
“The course provides the basic tools for feed millers to learn and how to implement all the principles of HACCP step-by-step,” says Carlos Campabadal, IGP feed manufacturing program specialist and the course manager. “Participants leave with the right knowledge to develop a HACCP plan at their facility.”
One of the participants putting this training to practice is Tyson Kassel, assistant quality assurance coordinator for the Grain Processing Corporation, Muscatine, Iowa.
“The instructors’ knowledge and experience in the industry provided me with good guidance to help implement and improve upon our HACCP program as a whole,” says Kassel. He adds, “I am much more confident with how I approach food/feed safety.”
This is just one example of the many partnership trainings offered through IGP. In addition, IGP offers standard short courses in feed manufacturing and grain management, grain marketing and risk management, and flour milling and grain processing. For more information about IGP, visit www.grains.k-state.edu/igp.