This course is divided into two parts:
- HACCP Curriculum (Outlined below)
- Animal Food Safety Plan Development (See Plan Development Page)
Participants who complete both parts, will 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.
To complete the HACCP Curriculum, view all the presentations listed below and complete the 3 associated quizzes. The Animal Food Safety Plan will be developed/reviewed in consultation with the instructor (Dr. Hermann) over 3 – 4 video conferences. The plan will need to include all the parts outlined on the Plan Development Page.
HACCP Curriculum
HACCP Overview / Prerequisites to HACCP
- Overview of HACCP Principles (32 min.)| Download PDF
- Prerequisites to HACCP (23 min.) | Download PDF
- Standard Operating Procedures (8 min.) | Download PDF
- Sanitation and Standard Operating Procedures (13 min.) | Download PDF
Quiz # 1 (E-mail individual answers to prabha@otsc.tamu.edu. )
Hazards
- Biological Hazards (19 min.) | Download PDF
- Chemical Hazards and Controls (12 min.) | Download PDF
- Physical Hazards and Controls (6 min.) | Download PDF
Quiz # 2 (E-mail individual answers to prabha@otsc.tamu.edu.)
HACCP Principles
- HACCP Principle 1: Hazard Analysis (28 min.) | Download PDF
- HACCP Principle 2: Identify Critical Control Points (14 min.) | Download PDF
- HACCP Principle 3: Critical Limits (11 min.) | Download PDF
- HACCP Principle 4: Monitoring (9 min.) | Download PDF
- HACCP Principle 5: Corrective Actions (13 min.) | Download PDF
- HACCP Principle 6: Verification (20 min.) | Download PDF
- HACCP Principle 7: Recordkeeping Procedures (13 min.) | Download PDF
Quiz # 3(E-mail individual answers to prabha@otsc.tamu.edu.)
Resources:
- 21 CFR Part 507 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals FSMA Rule
- CVM GFI #245 Hazard Analysis and Risk-Based Preventive Controls for Food for Animals
- FDA Guidance for Industry #235 – Current Good Manufacturing Practice Requirements for Food for Animals
- Review Merck Veterinary Manual
- Example of Hazards in Feed with Potential Relevance for Human Health
- Using and Calibrating Thermometers (Sample SOP)
- HACCP Principles & Application Guidelines by National Advisory Committee on Microbiological Criteria for Foods
- Animal Production and Health Manual – Good Practices for the Feed Industry
For more resources, visit the Resources Page on our Training Website.