Establishing a HACCP Program is Focus of April Short Course
By Keith Epperson

The American Feed Industry Association and Kansas State University are partnering to offer another installment of a well-received educational program first offered last fall.

Establishing a Hazard Analysis and Critical Control Points program for livestock feed and pet food facilities is the focus of the April 5-8 course on the K-State campus in Manhattan, Kan.

This interactive course sold out when it was organized for the first time just a few months ago. Because only 35 spots are available, it is wise for interested individuals to register as soon as possible. Registration is offered on a first-come-first-served basis; a flyer contains additional details.

HACCP training is recognized as one of the most efficient ways to ensure the safety of food and feed products. This course follows the classic approach to HACCP by covering the scientific basis and methodology behind it.

Who Should Attend
The four-day course focuses on the development of HAACP plans for all sectors of the feed industry. Feed-mill managers, quality-assurance personnel and ingredient suppliers are among the individuals who would benefit from this program. The topics covered in this course are designed to provide all the necessary information for anyone considering implementation of a feed-safety program.

What to Expect
The program will include an overview of feed-industry regulations, prerequisites of a HACCP program, proper identification of biological, physical and chemical hazards, and steps to take to minimize or eliminate hazards. The course also takes participants through the development of flow diagrams and product development and suggests how to apply these steps back home.

In addition, the program guides participants through the seven HACCP principles: (1) analyzing hazards, (2) identifying critical control points, (3) establishing critical limits, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) establishing verification procedures, and (7) establishing record-keeping procedures.

Participants also receive an overview of feed- and food-safety programs in the industry and learn how they compare to HACCP.

The lead instructor is Matt Frederking, an International HACCP Alliance lead instructor. He also is the director of regulatory affairs for POET Nutrition Inc. Other instructors are K-State’s Leland McKinney and Keith Benhke, and AFIA’s Keith Epperson, vice president of manufacturing and training.

If you have questions, please contact Keith Epperson, at kepperson@afia.org.