The Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive
Controls for Food for Animals rule published in September, 2015 by the Food and
Drug Administration (FDA) contains regulatory guidance for the application of the
Food Safety Modernization Act (FSMA). To equip feed manufacturers and distributors
with the skills necessary to develop a Food Safety plan in conformance with FSMA
rules, Texas A&M University’s Department of Soil & Crop Sciences, in partnership
with the Office of the Texas State Chemist, offers an 8-week course on the application
of HACCP principles and prerequisite programs that align with FSMA regulations.
The course incorporates the standardized curriculum recognized by the FDA as adequate
for the application of risk-based preventive controls, and is being led by an International
HACCP Alliance and Food Safety Preventive Controls Alliance lead instructor. Course
content is presented in a practical context that enables participants to navigate
an increasingly complex and heavily regulated business environment. The mix of lectures,
readings, and course homework assignments that culminate in the development of a
food safety plan has drawn high praise from past course participants.
An electronic copy of the Preventive
Controls for Animal Food participant manual developed by the Food Safety Preventive
Controls Alliance will be accessible to students online. Students completing course
assignments earn a Texas A&M University Certificate of Completion with an International
HACCP Alliance seal, and members of the American Registry of Professional Animal
Scientists are eligible to earn 8 continuing education units. The Certificate of
Completion denotes that the recipient has fulfilled the requirements to be considered
a Preventive Controls Qualified Individual. The course may be taken for graduate
credit by students enrolled in the Texas A&M Regulatory Science program.