The Department of Grain Science and Industry at Kansas State University, in partnership with industry associations, has held Feed Manufacturing Short Courses since 1976. These courses are taught by a unique blend of induviduals from Kansas State University and within the feed and allied industries, and provide in-depth training on all aspects associated with feed manufacturing.
Who should attend?
This is an interactive course that focuses on the development of a Hazard Analysis Critical Control Points (HACCP) plan for all sectors of the feed industry, including feed mill managers, quality assurance personnel, and ingredient suppliers.
Registration
Registration are being taken at the AFIA website under the "Upcoming Events" section. This fee will cover the course materials and other expenses including lunches, refreshments, and one dinner.
Schedule
April 1- 5:00 pm
- Registration
- Dinner
- Presentation
April 2- 08:00 am to 05:00 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
April 3- 08:00 am to 05:00 pm
- HACCP Principles 3: Establishing Critical Limits
- HACCP Principle 4: Establishing Monitoring Procedures
- HACCP Principle 5: Establishing Corrective Actions
- HACCP Principle 6: Establishing Verification Procedures
April 4- 08:00 am to 11:30 am
- HACCP Principle 7: Establishing Record Keeping Procedures
- Reviewing a HACCP Plan