NGFA KSU 2018 FSMA course
Matt Frederking, vice president of regulatory affairs and quality at Mid America Pet Food, describes the components of preventive control management for the NGFA-KSU FSMA Training for the Feed Industry.  Photos courtesy of IGP.

MANHATTAN, KANSAS, U.S. — The IGP Institute at Kansas State University held an offering of the NGFA-KSU Food Safety Modernization Act (FSMA) training for the feed industry for 31 participants, May 15-17 in Manhattan, Kansas, U.S. 

FSMA has expanded its animal feed regulations, the animal feed regulations are now held to the same ruling as the human food regulations. The course provided individuals in the animal feed industry knowledge of the new safety requirements and how to implement a plan for animal food safety as required by the U.S. Food and Drug Administration (FDA).

“The animal food rule this course is designed to provide information on is really complex, it’s very detailed for our industry so we want to try and provide to participants with a good overview of the current manufacturing requirements that were established in the rule and the prevent control requirements,” said Dave Fairfield, senior vice-president of feed services at the National Grain and Feed Association. “Which mean that covered facilities are going to have to develop a written food safety plan so we want to convey enough information to participants to learn about the concepts about how they can go back and develop an effective plan for their operation.”

NGFA KSU 2018 FSMA course
Cassandra Jones, assistant professor of feed technology at Kansas State University, presents information on sanitation controls during the NGFA-KSU FSMA Training for the Feed Industry. 
The training offered an additional component that is accredited by the HACCP (Hazard Analysis Critical Control Points) Alliance. The separate HAACP component occurred on the last day of the animal food safety training. Upon completion of booth courses, participants received two certificates and are able to demonstrate a “preventative controls qualified individual” to the FDA.

Participant Aaron Houser, quality control manager for Kent Nutrition Group, explained how he appreciated the detail-oriented focus to the course.

“I now feel comfortable working through and solving any problems that may came up,” Houser said.

The curriculum of the course was developed by the Food Safety Preventative Controls Alliance. The topics in the course included the evolution of risk-based food safety preventative controls; current manufacturing practices that work; animal food safety hazards; an overview of the current food manufacturing practices that work; animal food safety hazards; an overview of the food safety plan; ; hazard analysis and preventative controls determination; required preventive control management components; process controls; sanitation controls; and supply chain applied controls.