Preventative Controls for Animal Feed Course Offered

 

A training course to become a Food Safety Preventative Controls Alliance designated Preventative Controls Qualified Individual will be held in Ames, Iowa from Jan. 9-11.

 

This course is the standardized training required by FSPCA for facilities that are processing any type of animal food (complete feed or ingredients). It is sponsored by the Iowa Grain Quality Initiative and the American Feed Industry Association.

 

The Food Safety Modernization Act requires processing facilities to comply with the new current good manufacturing practices and to implement a written animal food safety plan developed and overseen by a preventative controls qualified individual.

 

Individuals who operate an animal food facility are encouraged to attend this course to obtain their designated PCQI training certification. Certifications will be given by the FSPCA to attendees who complete all sessions of the course.

 

The course is being taught by Charles Hurburgh, professor and grain quality and handling specialist with Iowa State University Extension and Outreach; Gary Huddleston, director of feed manufacturing and special affairs with the American Feed Industry Association; Connie Hardy, program specialist in Value Added Agriculture with ISU Extension and Outreach; and Kim Anderson, program manager with ISU Extension and Outreach.

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.