Association Announces HACCP Training Session for the Industry
The Nebraska Grain and Feed Association is pleased to announce, in cooperation with the Nebraska Department of Agriculture, a special program offered especially for our industry. This program, HACCP for the Feed Industry, will be presented May 5–7, 2015, in Kearney, Nebraska, at the Holiday Inn Convention Center.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product. HACCP stands for Hazard Analysis Critical Control Points.
HACCP is gaining attention in our current climate of increased food safety regulation. Although the U.S. Food and Drug Administration (FDA) regulations in the Food Safety Modernization Act (FSMA) do not require implementation of a HACCP program, the principles in HACCP lend themselves nicely to compliance with the FSMA. Many feed and food manufacturers are requiring their product suppliers to adopt a HACCP program.
To access a brochure for complete details of our program CLICK HERE.
This program has been offered to the industry for several years by universities focusing on feed manufacturing. Our program will be presented by Matt Frederking of Ralco Nutrition, Marshall, Minn. and you will find our registration fee is quite attractive.
Matt is the director of regulatory affairs and operations at Ralco Nutrition. His responsibilities at Ralco include the company’s quality assurance and quality control, as well as regulatory-compliance programs. Ralco markets livestock nutrition and animal health products to 19 countries.
Matt is an International HACCP Alliance lead instructor and was instrumental in developing the HACCP training course at Kansas State University. He is a Kansas native and graduated from K-State with degrees in agricultural economics with a specialization in animal science and a minor in feed science and management. After graduation, Matt worked for K-State’s Department of Grain Science as a feed industry HACCP specialist where he worked with many companies in implementing HACCP into their operations.
You will not be disappointed with this program. If you are looking for a systematic approach to the identification, evaluation, and control of food safety hazards, Kearney is where you should be on May 5–7.
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