State Food Safety Training HACCP and More

Practical Regulatory Training from an Experienced Food Law and Food Science Professional

Safe Food Test provides professional food safety training for food manufacturers, seafood processors, importers, distributors, warehouses, retailers, restaurants, and other food businesses regulated by federal, state, and local agencies.

Courses are taught by David LA Rosson, a food law and food science professional with extensive experience in HACCP, preventive controls, regulatory compliance, food processing, seafood safety, meat and poultry operations, importing, labeling, and employee training.

Training is available in person, virtually, at your facility, or through scheduled public classes.

Contact Safe Food Test
Phone: 562-292-0555
Email: david@safefoodtest.com

Federal Food Safety Training

Safe Food Test offers training to help food businesses understand and comply with requirements administered by the U.S. Food and Drug Administration, the U.S. Department of Agriculture, and related federal agencies.

Preventive Controls for Human Food—PCQI Training

The FDA Food Safety Modernization Act requires many registered food facilities to develop and implement a written food safety plan overseen by a Preventive Controls Qualified Individual.

Our PCQI training covers:

• Current Good Manufacturing Practices
• Biological, chemical, and physical hazard analysis
• Preventive controls
• Process, food allergen, sanitation, and supply-chain controls
• Recall plans
• Monitoring and corrective actions
• Verification and validation
• Recordkeeping requirements
• Reanalysis of the food safety plan
• Responsibilities of the Preventive Controls Qualified Individual

FSPCA Preventive Controls for Human Food courses are taught using the standardized curriculum recognized by FDA as adequate for PCQI training.

Seafood HACCP Training

Seafood processors and certain seafood importers must comply with FDA’s Seafood HACCP regulation under 21 CFR Part 123.

Seafood HACCP training may include:

• Seafood hazard identification
• FDA’s Fish and Fishery Products Hazards and Controls Guidance
• Development of a Seafood HACCP plan
• Critical control points and critical limits
• Histamine-forming fish
• Aquaculture drugs
• Environmental chemical contaminants
• Pathogens and sanitation controls
• Parasites
• Molluscan shellfish requirements
• Smoked and reduced-oxygen-packaged seafood
• Receiving, storage, processing, and transportation controls
• Corrective actions, verification, and records
• Seafood importer responsibilities

Seafood HACCP Alliance courses are available for processors, importers, quality-assurance personnel, regulators, consultants, and other seafood professionals.

Meat and Poultry HACCP Training

Training is available for establishments subject to USDA Food Safety and Inspection Service requirements, including meat and poultry processors.

Topics may include:

• HACCP principles under 9 CFR Part 417
• Hazard analysis
• Critical control point determination
• Critical limits
• Monitoring procedures
• Corrective actions
• Validation and verification
• Reassessment
• Recordkeeping
• Sanitation Standard Operating Procedures
• Regulatory performance standards
• Preparing for USDA-FSIS inspection and verification activities

Juice HACCP Training

Juice processors subject to 21 CFR Part 120 must develop and implement HACCP systems that address reasonably likely food safety hazards.

Training covers:

• Juice hazard analysis
• The five-log pathogen reduction requirement
• Process controls and validation
• Warning-label requirements
• Sanitation controls
• Monitoring and corrective actions
• Verification and recordkeeping
• Importer responsibilities
• Development and review of Juice HACCP plans

Foreign Supplier Verification Programs—FSVP

FSVP training is designed for U.S. importers responsible for verifying that foreign suppliers produce food consistent with applicable U.S. food safety standards.

Topics include:

• Determining who is the FSVP importer
• Hazard analysis
• Evaluating foreign suppliers
• Supplier approval
• Verification activities
• On-site audits
• Sampling and testing
• Review of supplier food safety records
• Corrective actions
• Reevaluation
• Recordkeeping
• Modified requirements and exemptions

Current Good Manufacturing Practices and Employee Training

Customized training is available to help companies meet employee qualification and training requirements, including those under 21 CFR 117.4.

Programs may address:

• Employee hygiene
• Handwashing
• Illness reporting
• Prevention of cross-contamination
• Food allergen controls
• Sanitation practices
• Temperature control
• Receiving and storage
• Pest prevention
• Documentation
• Employee responsibilities under the company’s food safety system

State and Local Food Safety Training

Food businesses may be subject to additional state and local requirements beyond federal regulations. Safe Food Test develops training programs tailored to the applicable operation, products, jurisdiction, and regulatory agency.

State-specific and customized training may include:

• Food handler training
• Certified food protection manager preparation
• Retail food safety
• California Retail Food Code requirements
• Cottage food and limited food-processing requirements
• State seafood and shellfish requirements
• State meat, poultry, and egg requirements
• Wholesale food-processing requirements
• State food-facility registration and licensing
• California Proposition 65 awareness
• State labeling requirements
• Recall and traceability procedures
• Preparing for state or local inspections
• Corrective-action training following an inspection
• Customized employee and management training

Because requirements vary by jurisdiction, Safe Food Test reviews the applicable federal, state, and local framework when developing a company-specific program.

Customized Training for Your Operation

Generic training does not always address the hazards, processes, or regulatory challenges found in a particular facility. Safe Food Test can customize training for your products and operation.

Customized programs are available for:

• Seafood processing
• Meat and poultry processing
• Juice and beverage production
• Ready-to-eat foods
• Smoked and reduced-oxygen-packaged products
• Importers and foreign suppliers
• Cold storage and distribution
• Warehousing
• Restaurants and retail food operations
• Shared commercial kitchens
• School and institutional foodservice
• Food labeling and allergen control
• New product development and research
• Management and quality-assurance teams

Training may incorporate the company’s process flow diagrams, food safety plans, HACCP plans, sanitation procedures, monitoring records, supplier programs, labels, and inspection findings.

Training Delivery Options

Safe Food Test offers flexible delivery formats:

• Public scheduled classes
• Private on-site training
• Live virtual training
• Company-specific workshops
• Management and executive briefings
• Employee refresher training
• Corrective-action training
• Individual coaching and technical support

Private courses may be scheduled at your facility and tailored to your products, employees, equipment, and regulatory responsibilities.

Meet Your Instructor

David LA Rosson

David LA Rosson is a food law and food science professional, trainer, and consultant specializing in federal and state food safety compliance.

His education includes:

• Master of Jurisprudence in Food Law, Michigan State University
• Bachelor of Science in Food Science, Kansas State University
• Associate of Science in Culinary Arts, Long Beach City College

His professional qualifications include:

• Seafood HACCP Alliance Lead Trainer
• International HACCP Alliance Lead Instructor for Meat and Poultry HACCP
• International HACCP Alliance Lead Instructor for Juice HACCP
• FSPCA Lead Instructor for Preventive Controls for Human Food
• SQF Lead Auditor

David combines regulatory knowledge, food science, culinary experience, processing expertise, and practical industry experience. His courses are designed to help participants understand not only what a regulation requires, but also how to apply it in a real food operation.

Who Should Attend?

Training is appropriate for:

• Owners and senior managers
• Food safety and quality-assurance personnel
• HACCP coordinators
• PCQIs
• Importers
• Production supervisors
• Sanitation managers
• Warehouse and receiving personnel
• Research and development teams
• Regulatory personnel
• Consultants
• Retail and foodservice managers
• Employees responsible for monitoring or recordkeeping

More Than a Certificate

A certificate is important, but effective training should improve the company’s food safety system.

Safe Food Test emphasizes practical application so participants can:

• Recognize significant food safety hazards
• Understand their regulatory responsibilities
• Develop and maintain compliant food safety plans
• Complete meaningful monitoring records
• Identify deviations
• Take appropriate corrective actions
• Verify that controls are working
• Prepare for regulatory inspections and audits
• Explain the company’s food safety system with confidence

Schedule Federal or State Food Safety Training

Whether you need a recognized HACCP or PCQI course, state-specific employee training, an on-site workshop, or a customized compliance program, Safe Food Test can develop training appropriate for your operation.

Safe Food Test
David LA Rosson
Phone: 562-292-0555
Email: david@safefoodtest.com

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