Online Lectures & Forms

The presentations, notes, examples, and forms listed below are the basis for our online and on-site courses. These materials are provided free-of-charge. We hope you’ll find the information helpful as you begin to develop and implement your HACCP plan or consider registering for one of our courses.



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HACCP Introduction & Feed Industry Structure
Overview of HACCP Principles (23 min) | PDF
Feed Industry Structure and the role of HACCP (12 min) | PDF


Prerequisite Programs
Prerequisite to HACCP (20 min) | PDF
Regulatory Prerequisites (24 min) | PDF
Introduction to Current Good Manufacturing Practices (12 min) | PDF
Standard Operating Procedures (8 min) | PDF
Sanitation and Standard Operating Procedures (13 min) | PDF


Biological Hazards
Biological Hazards (20 min) | PDF | Example
Risk Analysis (12 min) | PDF


Chemical & Physical Hazards
Chemical Hazards and Controls (13 min) | PDF
Physical Hazards and Controls (6 min) | PDF
Mycotoxins (36 min) | PDF


HACCP Principles
Principle 1: Hazard Analysis (20 min) | PDF
Principle 2: Critical Control Points (10 min) | PDF
Principle 3: Critical Limits (11 min) | PDF
Principle 4: Monitoring (8 min) | PDF
Principle 5: Corrective Actions (14 min) | PDF
Principle 6: Verification (14 min) | PDF
Principle 7: Establishing Recordkeeping Procedures (9 min) | PDF


HACCP Plan Forms
Ingredients & Incoming Materials/Product Description
Hazard Analysis
CCP Decision Tree
Critical Limits, Monitoring & Corrective Actions
Record Keeping and Verification
HACCP Plan Summary