Implementation of preventative food safety controls at food establishments, including feed manufacturers, is required by the 2011 Food Safety Modernization Act (FSMA). Many feed firms have already begun to implement preventative controls using Hazard Analysis and Critical Control Point (HACCP) principles to address their customers’ needs, retain competitiveness in a global market, and prepare for future FDA regulations.
The first step toward adoption of HACCP principles is the selection of a group of knowledgeable employees for the HACCP team. Once established, the HACCP team will be tasked to apply a science-based approach to identify and manage hazards in feed ingredients and finished feed, and develop a written HACCP plan to prevent feed and food safety hazards.
To equip feed manufacturers and distributors with the task of developing a HACCP plan in a team environment, Texas A&M University Department of Soil & Crop Sciences, in partnership with the Office of the Texas State Chemist, offers Feed Industry HACCP training online. During the 10-week course, participants work in teams to gain an understanding of the relationship between prerequisite programs and the HACCP principles, learn the process for assessing feed hazards, study quality assurance and international standards, and prepare a model HACCP plan.
Participants receive the course text, HACCP: A Systematic Approach to Food Safety, course materials on DVD, and access to an interactive course Web site. The class kicks-off with one scheduled conference call to form teams and discuss weekly assignments - no additional class meetings are required. Students who successfully complete all course assignments earn a Texas A&M University Certificate of Completion with an International HACCP Alliance seal, and members of the American Registry of Professional Animal Scientists are eligible to earn 8 continuing education units.