What is Feed Industry HACCP?

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach that can be applied throughout the food manufacturing chain including animal feed as a means to ensure product safety through preventative controls.

Implementation of hazard analysis and preventative controls by food establishments, including feed manufacturers, is required by the 2011 Food Safety Modernization Act (FSMA). Adoption of HACCP principles are mandated within FSMA including the need to perform a hazard analysis, establish preventative controls, corrective actions, verification, and 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.

Texas A&M University faculty and International HACCP Alliance approved instructors from the Office of the Texas State Chemist provide resources and training to equip feed professionals with skills to help them comply with FSMA, meet global food safety requirements, and address customer needs.

Preliminary Steps

  1. Assemble a HACCP Team
  2. Describe the product and method of distribution
  3. Describe the intended use and product consumers
  4. Develop a process flow diagram
  5. Verify the flow diagram

HACCP Principles

  1. Conduct a Hazard Analysis
  2. Identify Critical Control Points
  3. Establish Critical Limits
  4. Establish CCP Monitoring Requirements
  5. Establish Corrective Actions
  6. Establish Verification Procedures
  7. Establish Record-Keeping Procedures