Welcome to HACCP Program

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 Points (HACCP) is a food safety management tool that focuses on preventing biological, chemical, and physical hazards from reaching the consumer of the final product.

Why Implement a HACCP Program?

• Improves food/feed safety so that it meets or exceeds the industry standards

• Prevents hazards from occuring in food & feed products

• It is a proactive rather than a reactive approach

• Makes excellent business sense

Upcoming Events

HACCP Training:

HACCP Online Training Fall 2008

HACCP Fall 2008 Course Description