Feed Industry HACCP

 

Course Syllabus

CEU Registration

Contributors

Contact Dr. Herrman, Coordinating Instructor

Frequently Asked Questions

 

Image: Feed mill; photo provided by Dr. T. Herrman
IMAGE: Photo by Scott Bauer.; USDA IMAGE: To better understand milling performance, ARS food technologist Gary Hareland (right) and North Dakota State University food technician Merle Skunberg evaluate the quality of semolina from a cultivar of durum that was milled in the pilot mill.; USDA
Image: Photo by USDA IMAGE: The dust mite (Tyrophagus putrescentiae) is common on plant leaves and in stored grain and animal feed. Magnified about 100x.; USDA IMAGE: Photo by Scott Bauer.;USDA


 

 

 

 

 

The Texas A&M University Department of Soil & Crop Sciences and the Office of the Texas State Chemist offer Feed Industry HACCP, an online continuing education course, which will address the relationship between quality assurance and Hazard Analysis and Critical Control Point (HACCP).

HACCP in the feed industry utilizes a process approach directed toward ensuring food safety. An increasing emphasis on HACCP by food processors and export customers necessitates the adoption of this technique by all sectors of the feed industry to retain their competitiveness.

This course, which was developed with support by a grant
from USDA-CSREES Integrated Food Safety Initiative, emphasizes a science-based risk management approach for identifying and managing hazards in feed ingredients and finished feed, and combines the application of management science, and principles of hazard analysis and critical control point that are needed to maintain a safe manufacturing system for foods and feeds.

Upcoming Courses

  • Feed Industry HACCP Online Training
    Begins Monday, February 4, 2013
    Contact us to pre-register!

  • Advance Plan Development: Feed Industry HACCP Online Training (Registration is now closed. Please contact mary@otsc.tamu.edu to preregister for the next offering. )

Note: You will need a reliable high-bandwidth Web connection
(LAN, cable modem or DSL) to participate in this online course.

  

The information presented herein is for educational purposes only. Reference to commercial products or trade names is made with the understanding that
no discrimination is intended and no endorsement is implied. Unless otherwise noted, information provided by this page
does not represent the official views of Texas A&M University.
Unless otherwise noted, the contents of this page are property of Dr. T. Herrman.