Food Safety

Twelve years ago, the Food Safety Program of the Texas A&M University Center in Mexico began. In order to comply with the food industry policies established in the U.S., the Mexico Center began training the first federal inspectors, from the Mexican Department of Agriculture, in Hazard Analysis and Critical Control Points (HACCP) for meat plants.
Nowadays, the Food Safety Program is involved in a variety of diffusion activities, such as symposiums and forums. Also, the program serves as a thinktank by organizing round tables and training activities focused in the implementation of safety systems in the food industry. The main objective of our program is to promote education, research, and training in food issues to all of Latin America while acting as a neutral institution that advocates the harmonious commerce of food trade between nations.