Manhattan, KS—In a diverse agriculture industry, in which many of its sectors overlap in needs and challenges, the control points set by a Hazard Analysis and Critical Control Points (HACCP) program helps unify those whose focus is on safety.
On February 28-March 1, the Kansas State University International Grains Program Conference Center hosted 29 participants for the HACCP Feed short course, held collaboratively with American Feed Industry Association (AFIA) and the National Grain and Feed Association (NGFA).
Throughout the week, class members studied feed-industry regulations, learned about the pre-requisites of a HACCP program and were trained in the proper identification of biological, physical and chemical hazards.
In addition, participants worked through the seven HACCP principles, which are to analyze hazards, identify critical control points, establish critical limits, establish monitor procedures, establish corrective actions, establish verification procedures and establish record-keeping procedures.
“The course is designed to walk people through the principles of HACCP, and how to apply those principles,” says Leland McKinney, grain science associate professor and course manager.
“Participants gain an understanding of how to develop a HACCP plan that is specific to their facility.”
Steve Weiland, a quality assurance manager, Qualitech, Chaska, Minn., shared about how diversity and expansion in his company made it necessary for him to receive HACCP training.
“I have had previous training in the food sector and a personal background in animal nutrition, but I had never looked at HACCP programs from an agriculture perspective,” Weiland says.
“Our company already has a HACCP program in place, but I wanted to make sure that it is robust.”
Weiland explains that as control points for the program are always being reviewed and improved, he understands that it is important for industries to keep themselves up to speed.
“We are aware that there are new changes and rules being implemented, which is just one reason why HACCP is becoming essential for agriculture, the standard for safe food has risen,” he says.
“It applies to the whole food chain.
"There are always opportunities to branch out into other areas.”
Providing leading-edge feed industry education is part of the grain science mission according to McKinney.
“We are glad to be partners in this type of course that offers real world applications in an ever-changing regulatory environment.”
This is just one example of the many partnership trainings offered through IGP.
In addition, IGP offers standard short courses in grain marketing and risk management, flour milling, and grain processing, and feed manufacturing and grain marketing.
For more information about IGP, visit www.grains.k-state.edu/igp, or call 785-532-5932.
http://www.grainnet.com/articles/International_Grains_Program_Collaborative_Short_Course_Offers_HACCP_Accreditation-120599.html
On February 28-March 1, the Kansas State University International Grains Program Conference Center hosted 29 participants for the HACCP Feed short course, held collaboratively with American Feed Industry Association (AFIA) and the National Grain and Feed Association (NGFA).
Throughout the week, class members studied feed-industry regulations, learned about the pre-requisites of a HACCP program and were trained in the proper identification of biological, physical and chemical hazards.
In addition, participants worked through the seven HACCP principles, which are to analyze hazards, identify critical control points, establish critical limits, establish monitor procedures, establish corrective actions, establish verification procedures and establish record-keeping procedures.
“The course is designed to walk people through the principles of HACCP, and how to apply those principles,” says Leland McKinney, grain science associate professor and course manager.
“Participants gain an understanding of how to develop a HACCP plan that is specific to their facility.”
Steve Weiland, a quality assurance manager, Qualitech, Chaska, Minn., shared about how diversity and expansion in his company made it necessary for him to receive HACCP training.
“I have had previous training in the food sector and a personal background in animal nutrition, but I had never looked at HACCP programs from an agriculture perspective,” Weiland says.
“Our company already has a HACCP program in place, but I wanted to make sure that it is robust.”
Weiland explains that as control points for the program are always being reviewed and improved, he understands that it is important for industries to keep themselves up to speed.
“We are aware that there are new changes and rules being implemented, which is just one reason why HACCP is becoming essential for agriculture, the standard for safe food has risen,” he says.
“It applies to the whole food chain.
"There are always opportunities to branch out into other areas.”
Providing leading-edge feed industry education is part of the grain science mission according to McKinney.
“We are glad to be partners in this type of course that offers real world applications in an ever-changing regulatory environment.”
This is just one example of the many partnership trainings offered through IGP.
In addition, IGP offers standard short courses in grain marketing and risk management, flour milling, and grain processing, and feed manufacturing and grain marketing.
For more information about IGP, visit www.grains.k-state.edu/igp, or call 785-532-5932.
http://www.grainnet.com/articles/International_Grains_Program_Collaborative_Short_Course_Offers_HACCP_Accreditation-120599.html
