October 9, 2008
HACCP Plans Are Focus of Feed Safety Short Course at NCI
Fargo, N.D., USA -- “Food and feed safety is probably the number one concern of consumers globally,” says Dr. Kim Koch, Feed Center Manager at Northern Crops Institute (NCI). The Feed Safety: Managing a HACCP Program short course, presented this week at NCI, offers feed industry personnel help in easing those concerns.
HACCP, an acronym for Hazard Analysis Critical Control Points, is a planning program used voluntarily within the U.S. feed industry. HACCP plans, which identify hazards or threats that represent significant harm to animals and people, are a way of insuring the safety of the feed industry.
“Through this feed safety course, we hope to help companies that are just beginning to introduce HACCP into their systems and those that want to tighten up their existing HACCP plans,” Koch says. “During the course, participants write HACCP plans for their individual companies.”
The courses fourteen participants represent local and international feed manufacturers in six states. Their companies range from premix and complete feed companies to an aquaculture company.
The course is led by Matt Frederking, International HACCP Alliance Lead Instructor, and coordinated by Dr. Kim Koch, NCI Feed Center.
Co-sponsors of the course are the American Feed Industry Association and the National Grain and Feed Association.
Topics in the course include: Feed Regulatory Overview (State and Federal); Biological, Physical, and Chemical Hazards; HACCP Principles 1-7; Record Keeping Procedures; and a HACCP Plan Review.
The HACCP program was conceived in the early days of the NASA space program to ensure the safety of food going into space.