Establishing a HACCP Program for the Feed Industry October 18-21, 2010, Manhattan, Kansas, USA
A K-State Manufacturing Short Course, presented in cooperation the American Feed Industry Assocation, National Grain and Feed Association and the International Grains Program. This course is taught by a unique blend of individuals from Kansas State University and within the feed and allied industries, and provide in-depth training on all aspects associated with feed manufacturing.
Course Schedule
October 18 - 5:00 p.m.
Registration, Dinner and Presentation
October 19 – 8:00 am to 5:00 pm
An Overview of HACCP in the Feed Industry
An Overview of Feed Industry Regulations
Prerequisite Programs for HACCP
Biological, Physical, and Chemical Hazards
Flow Diagram & Product Development
HACCP Principle 1: Hazard Analysis
HACCP Principle 2: Identifying Critical Control Points
October 20 – 8:00 am to 5:00 pm
HACCP Principle 3: Establishing Critical Limits
HACCP Principle 4: Establishing Monitoring Procedures
HACCP Principle 5: Establishing Corrective Actions
HACCP Principle 6: Establishing Verification Procedures
October 21 – 8:00 am to 11:30 am
HACCP Principle 7: Establishing Record Keeping Procedures
Reviewing a HACCP Plan
