Texas A&M University’s Department of Soil & Crop Sciences, in partnership with the Office of the Texas State Chemist, offers an eight‐week course on the application of HACCP principles and prerequisite programs that align with the new regulation. The course fulfills the requirement for a “preventive controls qualified individual” (PCQI) as defined in the Current Good Manufacturing Practice, Hazard Analysis and Risk-based Preventive Controls for Animal Food regulation. It includes the FDA-recognized “standardized curriculum” developed by the Food Safety Preventive Controls Alliance (FSPCA). The eight-week, online video-conference course will be offered from September 23 to November 15, 2019.
The mix of lectures, readings, video conferences, and course homework assignments that culminates in the development of a food safety plan has drawn high praise from past course participants. The lead instructor is a professor in the Texas A&M University’s Department of Soil & Crop Sciences, and serves as Director of the Office of the Texas State Chemist, which regulates the manufacture and distribution of 20 million tons of commercial animal feed in Texas.
Participants receive access to an interactive course web site, as well as an electronic copy of the Preventive Controls for Animal Food Participant Manual developed by the FSPCA. Upon completing the course, students earn a FSPCA Preventive Controls for Animal Food certificate and a Texas A&M University Certificate of Completion with an International HACCP Alliance seal. Members of the American Registry of Professional Animal Scientists are also eligible to earn eight continuing education units. Cost is $550 per participant. The course also may be taken for graduate credit by students enrolled at Texas A&M University.