Texas A&M University
Department of Soil & Crop Sciences

 

Hazard Analysis and Critical Control Point (HACCP) in the feed industry utilizes a process approach directed toward ensuring food safety. While not a regulatory standard for the North American feed industry, an increasing emphasis on HACCP by food processors and export customers necessitates the voluntary adoption of this technique by all sectors of the feed industry to retain their competitiveness.

The Texas A&M University Department of Soil & Crop Sciences and the Office of the Texas State Chemist offer a series of three modulated online courses that address the relationship between quality assurance and HACCP.

The modulated courses emphasize a science-based risk management approach to identifying and managing hazards in feed ingredients and finished feed combined with the application of management science including quality assurance, regulatory standards, ISO 9001 and ISO 22000 quality management system, and hazard analysis and critical control point (HACCP) principles needed to maintain a system to manufacture safe foods and feeds.

These courses were developed with support by a grant from USDA-CSREES Integrated Food Safety Initiative and are accredited by the International HACCP Alliance.

Spring course begins
April 6, 2009!
Space is limited. Register now!!
Registration for all other courses will be available soon.
Note: You will need a reliable high-bandwidth Web connection
(LAN, cable modem or DSL) to participate in online courses.