International Grains Program Hosts AFIA-NGFA-KSU HACCP Course
Date Posted: October 29, 2013
Manhattan, KS—Establishing a Hazard Analysis and Critical Control Points (HACCP) program is important when it comes to an industry as diverse as agriculture.
Kansas State University’s Department of Grain Science and Industry and the International Grains Program is keeping a tradition alive by partnering with the American Feed Industry Association and the National Grain and Feed Association to host the AFIA-NGFA-KSU-HACCP course.
Held Oct. 14-17, 2013, at the International Grains Program Conference Center, the AFIA-NGFA-KSU-HACCP course’s main focus was on feed safety.
Throughout the week, participants looked at feed-industry regulations, learned the seven HACCP principles, and studied how to develop and implement an effective HACCP program.
“The course provides the basic tools for feed millers on how to implement all the principles of HACCP step-by-step,” says Carlos Campabadal, IGP feed manufacturing program specialist and the course manager.
“Participants leave with the knowledge on how to develop a HACCP plan at their facility.”
Individuals involved in many different sectors of the feed industry were represented during this course.
Catherine Ahmann, Washington State Department of Agriculture feed compliance inspector, has attended an IGP course in the past and chose to come back because of the information and education offered.
She also returned because of the people she had the opportunity to meet.
Ahmann enjoyed seeing the different areas of difficulties in each industry and to get a bigger understanding of what they do and how they solve problems.
“My favorite part of the course is the interaction between industry and participants; it’s just everyone bouncing ideas off of each other,” Ahmann says.
During the course, participants focused on HACCP principles and establishing a HACCP program for their feed mills.
Manager of quality systems and food safety at Ingredion, Inc., John Bojak, wanted to focus more on these principles as his company starts to put these measures into play.
“We currently have HACCP programs in place for all of our finished ingredient channels but we do not have our agri-products under HACCP,” Bojak says.
“The purpose of me coming here is to gain greater insight as to the feed requirements with regards to HACCP.”
This is just one example of the many partnership trainings offered through IGP.
In addition to feed manufacturing and grain management, IGP offers trainings in the areas of flour milling and grain processing, and grain marketing and risk management.
To learn more about the training opportunities at IGP visit the IGP website at: www.grains.k-state.edu/igp.