Build-Your-Own HACCP Plan

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.



Download the Adobe Acrobat Reader and Adobe Flash Player to view these materials.
HACCP Introduction & Feed Industry Structure
Overview of HACCP Principles (15 min) | PDF
Feed Industry Structure and the role of HACCP (12 min) | PDF


Prerequisite Programs
Prerequisite to HACCP (16 min) | PDF
Introduction to Current Good Manufacturing Practices (12 min) | PDF
Standard Operating Procedures (10 min) | PDF
Sanitation and Standard Operating Procedures (13 min) | PDF


Biological Hazards
Biological Hazards (10 min) | PDF | Example
Risk Analysis (13 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 ( (15 min) | PDF
Principle 2: Critical Control Points (13 min) | PDF
Principle 3: Critical Limits (8 min) | PDF
Principle 4: Monitoring (7 min) | PDF
Principle 5: Corrective Actions (10 min) | PDF
Principle 6: Verification (11 min) | PDF
Principle 7: Establishing Recordkeeping Procedures (7 min) | PDF


HACCP Plan Forms
Ingredients & Incoming Materials/Product Description
Premix Plant Flow (Excel)
BSE Inspection Checklist
Hazard Analysis
CCP Decision Tree
Critical Limits, Monitoring & Corrective Actions
Record Keeping and Verification
HACCP Plan Summary