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Hazard Analysis and Preventive Controls for Feed Online Training

Application of HACCP Principles to build a FSMA food safety plan


About the Course

The Hazard Analysis and Preventive Controls for Feed course is delivered 100% online using a course Website in the ecampus course management system, e-mail, and discussion boards.

Learning Outcomes

Upon completing the course, students will be able to:
  • Implement science-based HACCP Principles as a basis for food and feed safety
  • Possess a working knowledge of how to meet FSMA regulatory requirements outlined in the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals rule
  • Develop an effective Animal Food Safety Plan

Team Environment

The first step toward adoption of hazard analysis and preventive control principles involves the formation of a food safety team comprised of qualified employees. In this course, we use a team environment to help students apply a science-based approach to identify and manage hazards in feed ingredients and finished feed through pre-requisite programs and the development of a written food safety plan to protect animal and human health.

Time Commitment

This online 8-week course requires an average of 10 hour per week to complete individual course assignments and the development of team food safety plan.

Certification

Students completing 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. The course may be taken for graduate credit by students enrolled in the Texas A&M Regulatory Science program.

Training Benefits

  • Become a PCQI qualified individual
  • Practice HACCP team management and Food Safety plan development skills
  • Learn from Texas A&M University Regulatory Science in Food Systems graduate program faculty members and experienced regulators
  • Earn a Certificate of Completion from Texas A&M University
  • Participate in a program accredited by the International HACCP Alliance

Upcoming Courses