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Hazard Analysis and Preventive Controls for Feed Online Training

Receive a PCQI Certificate and build an Animal Food Safety Plan

Online Lectures & Forms

The presentations, notes, examples, and forms listed below are the basis for our online and on-site courses. These materials are provided free-of-charge. We hope you’ll find the information helpful as you begin to develop and implement your HACCP plan.

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HACCP Overview
Overview of HACCP Principles | PDF
Feed Industry Structure and the Role of HACCP | PDF

Prerequisite Programs
Prerequisites to HACCP | PDF
Standard Operating Procedures |PDF
Sanitation and Standard Operating Procedures | PDF

Hazard Identification
Biological Hazards | PDF | Example
Chemical Hazards and Controls | PDF
Physical Hazards and Controls | PDF
Mycotoxins | PDF

HACCP Principles
Principle 1: Hazard Analysis | PDF
Principle 2: Critical Control Points | PDF
Principle 3: Critical Limits | PDF
Principle 4: Monitoring | PDF
Principle 5: Corrective Actions | PDF
Principle 6: Verification | PDF
Principle 7: Establishing Recordkeeping Procedures | PDF

FSPCA Presentations
Preface: Introduction to the Course | PDF
Chapter 1: Regulatory Overview | PDF
Chapter 2: CGMPs | PDF
Chapter 3: Animal Food Safety Hazards | PDF
Chapter 4: Overview of the Food Safety Plan | PDF
Chapter 5: Hazard Analysis and Preventive Controls Determination | PDF
Chapter 6: Required Preventive Control Management Components | PDF
Chapter 7: Process Preventive Control Management Components | PDF
Chapter 8: Sanitation Controls | PDF
Chapter 9: Supply-Chain Applied Controls | PDF
Chapter 10: Recall Plan | PDF

Animal Food Safety Plan Forms
Product Ingredients and Incoming Materials Form
Product Description Form
Premix Plant Flow Diagram
Hazard Analysis Form
Critical Limits, Monitoring and Corrective Actions Form
Record Keeping and Verification Form
Animal Food Safety Plan Summary Form

Upcoming Courses

(See brochure for more information)

Hazard Analysis and Preventive Controls for Feed Online Training and Animal Food Safety Plan Development – Receive a PCQI Certificate and Develop a Food Safety Plan

Dates: 9/3/2024 - 9/20/2024
Cost: $500 per person
Class Meeting: TBD via Zoom

Register at TAMU Marketplace

Email prabha@otsc.tamu.edu if you have questions about small group registration or next course offering.