In-Person Meat & Poultry HACCP 11/09 & 11/10 Seal Beach Ca 90740

Covering Meat & Poultry, and Eggs and more
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:

9 CFR 417 – Meat & Poultry HACCP

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
Integration of HACCP
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.