Convenient online course on HACCP
Feed Industry HACCP is an online course that will equip individuals to identify and assess feed hazards and develop a HACCP plan. The course will be delivered 100% online using a course Website in the WebCT course management system, email, discussion boards, mail and CDS.
Feed Industry HACCP Online Training will prepare students to develop a HACCP plan. This class is delivered 100% online using a course Website in the WebCT course management system, e-mail, discussion boards, and DVD. Feed Industry HACCP contains two course modules on HACCP prerequisites and plan development.
The course objectives include:
Understand the relationship between a quality management systems, risk analysis and HACCP
Possess the information and knowledge to identify, assess and manage feed hazards using HACCP principles
Prepare a model HACCP plan in a team environment
Learning outcomes
Students will be equipped to apply a science-based approach to risk management that includes HACCP principles and their application in the development of a HACCP plan.
Textbook used is: HACCP: A systematic approach to food safety by Virginia N. Scott and Kenneth E. Stevenson, Fourth Edition 2006.
Participants will receive a packet of materials, which includes the course materials on DVD, via mail.
Cost $500
The course is scheduled to begin Sept 6, 2011 and the costs are $500.
Information about the course may be found at http://feedhaccp.org , and to register visit the online registration pages.
Class schedule
Topic | Module | Content | Homework | Reading |
1 | 1 | HACCP introduction Feed Industry Structure | Form teams & Select product | Text Appendix A&B, FAO – Good Practices for Feed |
2 | 1 | Prerequisites to HACCP CGMPS BSE 589:2000-2001 | Preliminary steps: Process flow, Product description | Text Chapter 1, 2, 7 CGMP and BSE regulations |
3 | 1 | Quality management systems Standard operating procedures Sanitation SOPs | Outline prerequisite Program and list SOPs needed in the program | Text Chapter 3 ISO 9001:2000 ISO 22000:2005 |
4 | 1 | Biological hazards Risk assessment Pathogen reduction | Biological hazard guide (Merck Vet Manual as a reference) | Text Chapter 4 Food Safety Risk Analysis |
5 | 1 | Chemical hazards Physical hazards Mycotoxins | Chemical hazard guide | Text Chapter 5,6 Mycotoxin Cast 3,4,5, 6 |
6 | 2 | Hazard analysis and Critical Control Point | Hazard Analysis and Critical Control Point | Text Chapter 8,9 |
7 | 2 | Critical limits, monitoring, corrective action, verification, recordkeeping | Worksheets for principles 3-7 and summary form | Text 10,11,12, 13, 14 |
8 | 2 | Recalls Global application | Instructions on final HACCP plan completion | Text 15,16, 17 Recalls: regulations Preparing for a Feed Recall |
9 | 2 | HACCP plan Completion | Final Plan Due Nov 28, 2011 |
Plan development
An Advanced Plan Develop for Feed Industry HACCP is also available. This course involves one-on-one educational assistance to HACCP coordinators developing an individualized plan for their company.
Information about the course may also be found at http://feedhaccp.org , registration can also be done at the course web pages.
The Feed Industry HACCP Online Training is supervised and put together by Dr. Tim Herrman, Professor Department of Soil & Crop Sciences, Texas A&M University, State Chemist and Director Office of the Texas State Chemist, E-mail: tjh@otsc.tamu.edu
