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K-State Today

November 13, 2014



IGP Institute holds partnership training

By Lisa Moser

The agricultural and food industries rely heavily on Hazard Analysis and Critical Control Points, or HACCP, programs to ensure safe and quality food products. Kansas State University's IGP Institute partnered with AIB International to hold the AIBI-KSU Grain Milling and Hazard Analysis and Critical Control Points Workshop Oct. 28-30.

"This course was developed in partnership with AIB International to address the specific HACCP requirements of a grain processing facility," says Mark Fowler, IGP Institute associate director and milling specialist. "The Food Safety Modernization Act has increased food safety awareness making a comprehensive HACCP plan a vital part of any management plan."

Supervisors and managers in grain milling operations attended the workshop to learn more about the key elements of the Food Safety Modernization Act, the flour milling process, essential prerequisite programs, food safety hazards associated with cereal grains, and how to develop a step-by-step plan to implement and manage a hazard analysis and critical control points program.

Course participant Keith Henick, quality assurance manager from Riceland Partnership, says he will use the information to improve the company.

"Some of the things we do at Riceland we didn't know were the standard, but then there are things that are going to help us improve our whole food safety program," Henick says. "This course gave me good insight on not only food safety in the flour industry, but how the flour industry works as a whole."

This is just one example of the many joint trainings offered through the IGP Institute. Trainings also are offered in feed manufacturing and grain management, flour milling and grain processing, and grain marketing and risk management.

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