About HACCP

Kansas State University, University of Nebraska-Lincoln and Texas A&M University faculty and staff are collaborating with the feed industry leaders to develop and implement a voluntary HACCP Program. Hazard Analysis Critical Control Point (HACCP) is a food safety management tool that focuses on preventing biological, chemical, and physical hazards from reaching the consumer of the final product.


HACCP Team Members

  • Keith Behnke, GSI: Kansas State University
  • Subramanyam Bhadriraju: GSI, Kansas State University
  • Elizabeth Boyle, ASI: Kansas State University
  • Matt Frederking: Kansas State University
  • Tim Herrman: Texas A&M University
  • Larry Hollis, ASI: Kansas State University
  • Michael Langemeier, AgEcon: Kansas State University
  • Zeb Larson, GSI: Kansas State University
  • H. Thipparreddi, Food Science: University of Nebraska, Lincoln
  • Ludek Zurek, Entomology: Kansas State University

Project Objectives

  1. Assess hazards in ingredients and finished feeds
  2. Develop, implement, and evaluate HACCP programs for feed mills
  3. Analyze the economies of implementing HACCP
  4. Build a distance-learning program

Federal and Industry Partners

USDA Cooperative States Research, Extension and Education Service

AFIA Richard Sellers for letter of support

FDA CVM, Dr. George Graber et al.

NGFA HACCP task force and Dave Fairfield

    

Upcoming Events

HACCP Training:

Feed Industry HACCP Executive Briefing

HACCP Online Training Fall 2008

HACCP Fall 2008 Course Description