Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
🌟 Exciting Opportunity Alert! 🌟
Plan on 8am-3pm PST or 11am-6pm EDT
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 05/11/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
🌟 Exciting Opportunity Alert! 🌟
8am-3pm PST or 11am-6pm EDT
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 05/24/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
🌟 Exciting Opportunity Alert! 🌟
6/6/24 8am-3pm PST or 11am-6pm EDT
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 06/06/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
🌟 Exciting Opportunity Alert! 🌟
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 06/20/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
MUST COMPLETE CORNELL SEGMENT ONE BEFORE CLASS
Digital Curriculum & HACCP Plan Documents
Seafood HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:
Virtual Seafood HACCP Segment 2 Course Agenda:
Introduction to virtual learning program and ID verification.
Review of FDA Seafood HACCP Regulation (21CFR Part 123) Fish and Fishery Products, and the 7 Principles of HACCP
Identify species- and process-related food safety hazards and their associated control strategies using the FDA’s Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide).
Review Progressive Steps for Developing a HACCP Program
Lunch Break
Group Work Sessions using a new model(s) provided by the Alliance or model(s) that are applicable to the participant’s needs
Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results
Paperwork and Final Q & A
🌟 Exciting Opportunity Alert! 🌟
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 07/2/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
🌟 Exciting Opportunity Alert! 🌟
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 07/11/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
🌟 Exciting Opportunity Alert! 🌟
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 07/16/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
🌟 Exciting Opportunity Alert! 🌟
Are you passionate about food safety and compliance? Meet David LA Rosson, an esteemed expert in Food Science and Food Law! 🍲📚
🔍 Who is David LA Rosson? With years of experience and in-depth knowledge in Food Science and Food Law, David LA Rosson stands as a beacon in the realm of food safety and regulation. His expertise spans across various facets of the food industry, making him a trusted figure among professionals and enthusiasts alike.
🎓 PCQI Virtual Part 2 Classes: David LA Rosson is thrilled to announce the launch of his highly anticipated PCQI (Preventive Controls Qualified Individual) Virtual Part 2 Classes! Designed to equip individuals with the necessary skills and insights to ensure food safety and compliance, these classes are a must for anyone involved in the food industry.
💡 What to Expect:
📆 Schedule: Mark your calendars for the upcoming PCQI Virtual Part 2 Classes, and take the next step towards enhancing your proficiency in food safety management: 07/23/2024
Register Now: Ready to embark on this enriching educational journey? Secure your spot today and join David LA Rosson in shaping a safer and more compliant food industry!
Don’t miss out on this incredible opportunity to learn from the best in the field. Enroll now and empower yourself with the skills needed to excel in food safety and regulation! 🌟🍴 #FoodSafety #PCQI #DavidLARosson #FoodLaw #Education #Compliance
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
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:
Course Highlights:
Benefits of Our Training:
Who Should Attend:
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
SafeFoodTest.com provides these trainings: Seafood HACCP, Juice HACCP, Meat & Poultry HACCP, Basic Food HACCP, GMP, SSOP, Food Protection Manager, and Food Handler
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