Hazard Analysis Critical Control Point (HACCP) is a systematic approach that can be applied throughout the feed manufacturing chain as a means to ensure product safety through preventative controls.
Implementation of preventative controls by food establishments, including feed manufacturers, is required by the 2011 Food Safety Modernization Act (FSMA). In order to comply with future FDA regulations many firms have already begun to implement preventative controls using Hazard Analysis and Critical Control Point (HACCP) principles.
Adoption of HACCP principles are mandated within FSMA including the need to perform a hazard analysis, establish preventative controls, corrective actions, verification, recordkeeping, and develop a written plan to prevent feed and food safety hazards. Adoption of HACCP also helps companies retain their competitiveness in a global market.
The Texas State Chemist provides resources, training, and HACCP audit services to equip feed industry professionals with the necessary tools and information to comply with FSMA, meet global feed safety requirements, and address customer needs.