PCQI

Start Date: August 26, 2026 8:00 am

Exciting Announcement!

Virtual 3 Day PCQI 2.0 08/26-08/28/2026

NEW 2.0 Curriculum and Guidance

Virtual

Are you involved in food manufacturing/processing, packing, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further!

Introducing David LA Rosson, Lead Trainer, and his comprehensive PCQI Class!

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States.

David LA Rosson, a highly experienced Lead Trainer, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI), you’ll learn essential skills and knowledge required by the FDA.

Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course offers a standardized curriculum recognized by the FDA.

By successfully completing this training under the guidance of David LA Rosson, you’ll meet the requirements for a certificate of completion.

What makes David LA Rosson’s class stand out?

1️⃣ Expertise: David brings a wealth of knowledge and experience to the table. With his guidance, you’ll delve deep into the intricacies of preventive controls.

2️⃣ FDA-recognized Curriculum: Rest assured, you’re learning from the best. The curriculum is endorsed by the FDA, ensuring compliance and effectiveness.

3️⃣ Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts.

4️⃣ Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices.

Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today!

Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it!

Includes Digital books and materials

Materials Emailed after Registration before class

Meat & Poultry HACCP

Start Date: September 3, 2026 8:00 am

Virtual Meat,Poultry & Egg HACCP September 3 & 4 2026

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 12-16 hours of active participation with a 1-hour lunch and breaks
• Computer & Internet Connection
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class

Virtual Meat, Poultry, & Egg HACCP Course Agenda:

Day 1

ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

• Describe the purpose of the course
• Explain the relationship of the International Alliance
• Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

• Review programs that need to be in place before implementation of a HACCP program
• Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
• Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
• Review examples of SCPs, monitoring, and records in curriculum manual
• Review other relevant regulatory requirements that may apply to the audience

SAFETY HAZARDS

• Describe the general types of hazards including species-related hazards and process-related hazards
• Describe the species and process-related safety hazards with emphasis on:
  • What causes a safety hazard
  • What products and processes are affected by the hazard
  • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

• Introduce preliminary steps that must be completed prior to applying HACCP principles
• Introduce example to demonstrate preliminary steps

Break

CONDUCTING A HAZARD ANALYSIS

• Describe the steps in the Hazard Analysis process
• Introduce and describe the Hazard Analysis form
• Describe how to identify all potential species and process-related hazards
• Describe how to determine what hazards are significant and justify the decision
• Describe control measures for specific types of hazards
•  Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

• Define critical control points (CCPs)
• Continue with teaching example to identify CCPs
• Discuss tools to help identify CCP

Lunch

ESTABLISHING CRITICAL LIMITS

• Define and list typical critical limits (CLs) using examples from the curriculum manual
• Introduce the HACCP Plan Form
• Describe control strategy options
• Describe how to select one or more critical limits from a control strategy
• Discuss the use of operating limits
• Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

• Define and explain the purpose of monitoring
• Describe the 4 elements of a complete monitoring procedure
• Describe how to identify appropriate monitoring procedures for the critical limit
• Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

• Define and explain the need for predetermined corrective actions
• Explain and identify the components required for a complete corrective action procedure
• Describe how to identify appropriate corrective actions
• Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

• Define and explain the need for verification procedures
• Explain types of verification procedures including validation, routine, and periodic verification
• Give examples of typical verification procedures needed including accuracy checks, calibration, testing
• Describe how to identify appropriate verification procedures
• Use an example to illustrate how to identify verification procedures

Day 2

RECORD-KEEPING PROCEDURES

• Define and explain the need for record-keeping procedures
• Explain types of records needed and the record-keeping requirements in the USDA regulation
• Review examples of types of records in the curriculum
• Describe how to identify appropriate record-keeping procedures
• Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

• Introduce the USDA HACCP regulation and its format
• Discuss each of the elements of the regulation using the curriculum manual format

RESOURCES FOR PREPARING HACCP PLANS

Break

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

• Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

• Students complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary

Lunch

GROUP PRESENTATIONS

• Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors

REVIEW, Q&A, AND ADJOURN

PCQI

Start Date: September 16, 2026 8:00 am

Exciting Announcement!

Virtual 3 Day PCQI 2.0 09/16-09/18/2026

NEW 2.0 Curriculum and Guidance

Virtual

Are you involved in food manufacturing/processing, packing, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further!

Introducing David LA Rosson, Lead Trainer, and his comprehensive PCQI Class!

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States.

David LA Rosson, a highly experienced Lead Trainer, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI), you’ll learn essential skills and knowledge required by the FDA.

Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course offers a standardized curriculum recognized by the FDA.

By successfully completing this training under the guidance of David LA Rosson, you’ll meet the requirements for a certificate of completion.

What makes David LA Rosson’s class stand out?

1️⃣ Expertise: David brings a wealth of knowledge and experience to the table. With his guidance, you’ll delve deep into the intricacies of preventive controls.

2️⃣ FDA-recognized Curriculum: Rest assured, you’re learning from the best. The curriculum is endorsed by the FDA, ensuring compliance and effectiveness.

3️⃣ Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts.

4️⃣ Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices.

Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today!

Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it!

includes Digital books and materials

Purchase Book Here

Materials Emailed after Registration before class

In Person

Start Date: October 1, 2026 8:00 am

Welcome to HACCP Training for Juice Processors, conducted by David LA Rosson, a distinguished Food Law and Food Science expert certified by the International HACCP Alliance. Whether you prefer in-person sessions or virtual training, our program offers comprehensive education on Hazard Analysis and Critical Control Points (HACCP) tailored specifically for the juice processing industry.

About David LA Rosson: David LA Rosson brings decades of experience and expertise in food safety, food law, and food science. Certified by the International HACCP Alliance, David has a proven track record of delivering high-quality training and consultancy services to food processors worldwide.

Course Overview: Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. In our training program, participants will learn the principles and practices of HACCP specifically designed for juice processing facilities.

Training Format: We offer flexible training options to suit your needs:

1. In-Person Sessions: Join us in Seal Beach, California, for engaging and interactive training sessions conducted by David LA Rosson himself. Benefit from hands-on activities, real-life case studies, and direct interaction with industry experts.
2. Virtual Training: Can’t make it to Seal Beach? No problem! Join us virtually for the training sessions from the comfort of your home or office.

Course Highlights:

• Understanding HACCP principles and regulations specific to juice processing.
• Identifying potential hazards in juice production and distribution.
• Establishing critical control points (CCPs) and preventive measures.
• Developing effective HACCP plans tailored to your juice processing facility.
• Implementing monitoring, verification, and corrective action procedures.
• Ensuring compliance with regulatory requirements and industry standards.

Benefits of Our Training:

• Enhance food safety practices and minimize the risk of foodborne illnesses.
• Improve regulatory compliance and meet HACCP certification requirements.
• Increase consumer confidence and brand reputation.
• Reduce product recalls, wastage, and associated costs.
• Empower your team with the knowledge and skills to maintain a safe and hygienic working environment.

Who Should Attend:

• Juice processors and manufacturers
• Quality assurance professionals
• Food safety managers
• Production supervisors
• Regulatory compliance officers
• Anyone involved in juice processing operations

Get Started: Invest in the safety and integrity of your juice processing operations with our HACCP training program. Contact us today to book your spot in our upcoming sessions or inquire about customized training solutions for your organization.

David La Rosson Food Law and Food Science Expert Certified by the International HACCP Alliance

Location: Long Beach, California Contact:562-292-0555 or david@safefoodtest.com

Join us in building a safer and more sustainable future for the juice processing industry through HACCP excellence!

Book and materials emailed after registration