An increasing number of US and international feed companies rely upon a team of knowledgeable employees to identify and assess feed hazards, and develop and implement a customized Hazard Analysis and Critical Control Point (HACCP) plan. Texas A&M and K-State University offer special courses.
HACCP utilizes a process approach to ensure the safety of manufactured foods and feeds and help companies retain competitiveness in a global market.
Texas A&M course
The online Feed Industry HACCP continuing education course
offered by the Texas A&M University Department of Soil and Crop Sciences in partnership with the Texas State Chemist equips feed industry employees with the tools and information necessary to work within a HACCP team to develop a HACCP plan.
The course, which is accredited by the International HACCP Alliance, emphasizes a science-based risk management approach to identify and manage hazards in feed ingredients and finished feed.
Participants work in teams to gain an understanding of the relationship between prerequisite programs and the HACCP principles, learn the process for assessing the risk of feed hazards, study quality assurance and international standards, and draft a HACCP plan.
The 10-week course is delivered entirely at a distance and has been completed by participants from around the world.
During the first week of class participants meet the instructor, Dr. Tim Herrman, via phone conference to review course materials and form HACCP teams.
Participants then login to the course Web site to access readings, listen to recorded lectures, complete quizzes, and submit assignments.
During the last two weeks of class, teams focus on the final elements of the HACCP plan.
Throughout the course, participants interact regularly with the instructor and other participants via email, phone, and online discussion boards.
Participants who successfully complete the course receive a Texas A&M University certificate of completion with the International HACCP Alliance seal.
The $500 registration fee includes the cost of the text, HACCP: A Systematic Approach to Food Safety, as well as course materials on DVD. First class begins on 6 February 2012.
AFIA and K-State course
AFIA along with the department of grain science and industry at Kansas State University has again partnered to offer another HACCP Feed Manufacturing Short Course.
In addition, AFIA and K-State have announced another distance learning education program for 2012.
“Establishing a HACCP Program for the Feed Industry” focuses on the development of a Hazard Analysis Critical Control Points (HACCP) plan for all sectors of the feed industry, including feed mill managers, quality assurance personnel and ingredient suppliers.
The three-day course will be held Feb. 27-March 1, 2012 in Manhattan, Kansas, USA.
The courses are taught by a unique blend of individuals from K-State and within the feed and allied industries and provide in-depth training on all aspects associated with feed manufacturing.
The registration fee is $475. Due to limited space, early registration is recommended.
The previous three short courses were sold out. A second HACCP course is scheduled for April 9-13, 2012.
2012 Distance Education Program
“AFIA 501-Fundamentals of Feed Manufacturing” was developed by the feed technology group in K-State’s department of grain science and industry.
The program will provide participants with an in-depth understanding of feed manufacturing.
The benefits of e-learning, a new method of delivery, and mobile learning technologies have proven beneficial in many industries.
The five-week course, offered completely online from March 5-April 6, 2012, is $499 for AFIA members and $685 for non-members.
Course size is limited to 50 participants so early registration is recommended.
Registration for both programs is available at www.afia.org
under “Upcoming Events.”
If you have questions about the content of the programming, please contact Keith Epperson, AFIA’s vice president of manufacturing and training, at email@example.com
Specific questions about the Short Course should be directed to K-State’s Anita McDiffett at firstname.lastname@example.org
For more information on the Distance Education Program, contact Brandi Miller at email@example.com