It's as true in feed production as it is in automobile plants and food processing companies: one little misstep in
any part of the production process can ruin the day's production - and cost a company thousands or millions of dollars.
In order to help feed manufacturers avoid such problems, the HACCP (Hazard Analysis and Critical Control Points) Training Meeting has been slated for Dec. 15-17, 2003 in Kansas City, Mo., U.S. The meeting will be sponsored by Kansas State University, in cooperation with the American Feed Industry Association and the National Grain and Feed
Association.
"The objective for this training meeting is to equip feed manufacturers and ingredient suppliers with the necessary skills to build and implement a HACCP program in their respective facilities," said Tim Herrman, state leader in grain science and industry for K-State Research and Extension. "The target audience includes anyone involved in developing a company's HACCP plan."
The meeting should be valuable for anyone with responsibility for quality assurance, production, receiving, nutrition, purchasing and engineering, he said. Herrman suggests that each company send two representatives, with one of those individuals having direct responsibility for developing the HACCP program.
The meeting will be held at the Fairmont Kansas City (www.fairmont.com) on the Country Club Plaza in Kansas City, Mo. For room reservations, call 816-756-1500 or toll-free at 800-441-1414. A block of rooms has been reserved at a rate of $119 per night. Ask for "Kansas State University HACCP program."
Topics to be covered include:
* Overview of HACCP Principles and Initial Steps in Developing a HACCP Plan.
* Defining Your Product and Flow Diagram.
* Physical and Chemical Safety Hazards in a Feed Mill.
* Pathogen Reduction and Biological Food Safety Hazards.
* Step 1: Hazard Analysis and Risk Assessment.
* Step 2: Identifying Critical Control Points.
* Step 3-5: Establishing Critical Limits, Monitoring Activities and
Corrective Actions.
* Step 6: Establishing Verification Procedures.
* Step 7: Establishing Recordkeeping Procedures.
The cost of the meeting is $350, which includes training materials, two lunches, and breaks with refreshments. It begins at 8:30 a.m, Mon., Dec. 15 and ends on Wed., Dec. 17 at noon. Attire is business casual.
As of Oct. 15, more information about the meeting and about HACCP for feed manufacturers in general will be available at the Web site www.oznet.ksu.edu/grsiext/HACCP/welcome.htm. In addition, interested persons can contact Herrman at 785-532-4082 or e-mail: tjh@wheat.ksu.edu.
