June 2026
In-Person Basic HACCP June 4 & 5 2026 Seal Beach Ca 90740
Basic HACCP Training
Start Date: June 4, 2026 8:00 am
In-Person Basic HACCP June 4 & 5 2026 Seal Beach Ca 90740
Covering All Commodities: Seafood, Meat & Poultry, Juice, and Eggs and moreÂ
Led by David LA Rosson – Lead Trainer
Duration:
2 Days – Approximately 16 Hours of Training
Earn Your International HACCP Alliance Certificate of Training
This comprehensive virtual course is designed for food safety professionals working with products regulated under:
-
21 CFR 123 – Seafood HACCP
-
21 CFR 120 – Juice HACCP
-
9 CFR 417 – Meat & Poultry HACCP
-
21 CFR 117 Subpart C – Preventive Controls for Human Food
While the core principles of HACCP (Hazard Analysis and Critical Control Points) apply across all food industries, this course provides commodity-specific training in regulatory requirements and best practices.
What You’ll Learn:
-
The 7 Principles of HACCP
-
How to develop, implement, and verify a HACCP Plan
-
Commodity-specific hazard analysis and control strategies
-
Understanding and applying regulatory expectations from USDA-FSIS and FDA
-
Integration of HACCP with Preventive Controls under FSMA
-
Real-world examples and exercises across all major food sectors
Materials Provided:
-
Digital Course Book
-
HACCP Plan Templates and Guidance Documents
-
Regulatory Reference Tools
-
Certificate of Training (International HACCP Alliance Seal)
Your Instructor:
David LA Rosson
Lead Trainer recognized by:
-
Seafood HACCP Alliance
-
International HACCP Alliance
-
Food Safety Preventive Controls Alliance
-
Produce Safety Alliance
With years of experience in food safety training, law, and regulatory compliance, David brings clarity and insight into complex regulatory frameworks—making HACCP understandable and actionable.
Format:
Live, In-Person
Includes real-time interaction, group discussions, and breakout sessions.
Who Should Attend:
-
HACCP Team Members
-
QA/QC Managers and Supervisors
-
Food Business Owners and Startups
-
Regulatory and Compliance Professionals
-
Food Safety Consultants and Auditors
Register Today
Digital books and materials please bring laptop
August 2026
In-Person Basic HACCP August 13 & 14 2026 Seal Beach Ca 90740
Basic HACCP Training
Start Date: August 13, 2026 8:00 am
In-Person Basic HACCP August 13 & 14 2026 Seal Beach Ca 90740
Covering All Commodities: Seafood, Meat & Poultry, Juice, and Eggs and moreÂ
Led by David LA Rosson – Lead Trainer
Duration:
2 Days – Approximately 16 Hours of Training
Earn Your International HACCP Alliance Certificate of Training
This comprehensive virtual course is designed for food safety professionals working with products regulated under:
-
21 CFR 123 – Seafood HACCP
-
21 CFR 120 – Juice HACCP
-
9 CFR 417 – Meat & Poultry HACCP
-
21 CFR 117 Subpart C – Preventive Controls for Human Food
While the core principles of HACCP (Hazard Analysis and Critical Control Points) apply across all food industries, this course provides commodity-specific training in regulatory requirements and best practices.
What You’ll Learn:
-
The 7 Principles of HACCP
-
How to develop, implement, and verify a HACCP Plan
-
Commodity-specific hazard analysis and control strategies
-
Understanding and applying regulatory expectations from USDA-FSIS and FDA
-
Integration of HACCP with Preventive Controls under FSMA
-
Real-world examples and exercises across all major food sectors
Materials Provided:
-
Digital Course Book
-
HACCP Plan Templates and Guidance Documents
-
Regulatory Reference Tools
-
Certificate of Training (International HACCP Alliance Seal)
Your Instructor:
David LA Rosson
Lead Trainer recognized by:
-
Seafood HACCP Alliance
-
International HACCP Alliance
-
Food Safety Preventive Controls Alliance
-
Produce Safety Alliance
With years of experience in food safety training, law, and regulatory compliance, David brings clarity and insight into complex regulatory frameworks—making HACCP understandable and actionable.
Format:
Live, In-Person
Includes real-time interaction, group discussions, and breakout sessions.
Who Should Attend:
-
HACCP Team Members
-
QA/QC Managers and Supervisors
-
Food Business Owners and Startups
-
Regulatory and Compliance Professionals
-
Food Safety Consultants and Auditors
Register Today
Digital books and materials please bring laptop
September 2026
In-Person Basic HACCP September 29 & 30 2026 Seal Beach Ca 90740
Basic HACCP Training
Start Date: September 29, 2026 8:00 am
In-Person Basic HACCP 9/29 & 9/30 Seal Beach Ca 90740
Covering All Commodities: Seafood, Meat & Poultry, Juice, and Eggs and moreÂ
Led by David LA Rosson – Lead Trainer
Duration:
2 Days – Approximately 16 Hours of Training
Earn Your International HACCP Alliance Certificate of Training
This comprehensive virtual course is designed for food safety professionals working with products regulated under:
-
21 CFR 123 – Seafood HACCP
-
21 CFR 120 – Juice HACCP
-
9 CFR 417 – Meat & Poultry HACCP
-
21 CFR 117 Subpart C – Preventive Controls for Human Food
While the core principles of HACCP (Hazard Analysis and Critical Control Points) apply across all food industries, this course provides commodity-specific training in regulatory requirements and best practices.
What You’ll Learn:
-
The 7 Principles of HACCP
-
How to develop, implement, and verify a HACCP Plan
-
Commodity-specific hazard analysis and control strategies
-
Understanding and applying regulatory expectations from USDA-FSIS and FDA
-
Integration of HACCP with Preventive Controls under FSMA
-
Real-world examples and exercises across all major food sectors
Materials Provided:
-
Digital Course Book
-
HACCP Plan Templates and Guidance Documents
-
Regulatory Reference Tools
-
Certificate of Training (International HACCP Alliance Seal)
Your Instructor:
David LA Rosson
Lead Trainer recognized by:
-
Seafood HACCP Alliance
-
International HACCP Alliance
-
Food Safety Preventive Controls Alliance
-
Produce Safety Alliance
With years of experience in food safety training, law, and regulatory compliance, David brings clarity and insight into complex regulatory frameworks—making HACCP understandable and actionable.
Format:
Live, In-Person
Includes real-time interaction, group discussions, and breakout sessions.
Who Should Attend:
-
HACCP Team Members
-
QA/QC Managers and Supervisors
-
Food Business Owners and Startups
-
Regulatory and Compliance Professionals
-
Food Safety Consultants and Auditors
Register Today