The American Feed Industry Association and the National Grain and Feed Association joined with the Kansas State University Department of Grain Science and Industry to hold a Hazard Analysis and Critical Control Points short course. Class members studied feed industry regulations, learned about the pre-requisites of a HACCP program and were trained in the proper identification of biological, physical and chemical hazards.

Twenty-nine participants from 17 states attended the course, working through HACCP principles, their scientific basis and their methodology. “HACCP training is recognized as one of the most efficient ways to ensure the safety of food and feed products," said Keith Epperson, AFIA vice president of manufacturing and training. "This course follows the classic approach to HACCP by covering the scientific basis and methodology behind it.”