Thirty Students Attend IGP's HACCP Course
Including feed mill managers, quality assurance personnel and ingredient suppliers
Thirty participants from across the United States traveled to the International Grains Program to gain knowledge of the HACCP program. In order for individuals involved in the feed industry to develop an effective HACCP program, IGP held a HACCP Feed Manufacturing course in conjunction with the American Feed Industry Association (AFIA) and the National Grain and Feed Association (NGFA).
The course was held Nov. 5-8, 2012, at the IGP Conference Center. Feed mill managers, quality assurance personnel and ingredient suppliers in the feed industry were in attendance.
“The course provided 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 left with the right knowledge to develop a HACCP plan at their facility.”
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.
One participant, who has attended three IGP courses including the HACCP course, appreciated the broken down principles of HACCP and was able to grasp the concepts better because it related to feed manufacturing. It also opened up the door for a better understanding of the regulations that the feed industry could be facing in the future says Bryan Brauer, Pride Ag Resources.
“This offering is more closely related to what we do on the manufacturing side of feed,” Brauer, says. “This course is a precursor to the future regulatory classes that may be coming due to the government rules and regulations.”
The primary instructor for the course was Matt Frederking, vice president of regulatory affairs and operations for RALCO Nutrition, Inc. Frederking has had years of experience with HACCP and enjoys sharing that knowledge with the courses he teaches at IGP.
“I like working with IGP because it gives me the ability to share my knowledge and expertise with individuals in order to improve themselves,” Frederking says.
This is just one example of the many partnership trainings offered through IGP. In addition, IGP offers standard courses in grain marketing and risk management, flour milling, and grain processing, and feed manufacturing and grain marketing. For more information about IGP, visit www.grains.k-state.edu/igp.
