HACCP
HACCP is a food safety management tool that focuses on preventing biological, chemical and physical hazards from reaching the consumer.

	HACCP Program Links Program Introduction Fees for Service Reinspections Certifying Agents Responsibilities Confidentiality Internal Appeals Procedure

The Facility Certification Institute (FCI) has partnered with the Land Grant Universities, Kansas State University, Texas A&M University and University of Nebraska to enable feed companies that implement Hazard Analysis Critical Control Point (HACCP) plans to receive third party certification, using CODEX Standard CAC/RCP 1-1969, Rev. 4 (2003).

KSU in conjunction with the American Feed Industry Association's Quality Council developed the HACCP Audit Program. The Audit form is available below. FCI does not assist companies in the development process of there HACCP plans. FCI strictly audits the HACCP program and determines if a sufficient plan is in place.

Texas A&M University offers educational workshops and consulting to help companies to implement HACCP in their facility(ies). For more information on the Land Grant Universities HACCP Program go to:
http://www.oznet.ksu.edu/grsiext/HACCP/

For information on Texas A&M workshops contact:

Tim Herrman
Director, Office of the Texas State Chemist
Texas A&M University
P.O. Box 3160
College Station, TX 77841
Phone: 979-845-1121
Fax: 979-845-1389
Email: tjh@otsc.tamu.edu

For further information on HACCP program development contact:

Matt Frederking
Feed Industry HACCP Specialist
Formally of Kansas State University
Phone: 804-217-8157
Email: matt.frederking@sscoop.com