June 2026
In-Person Basic HACCP June 18 & 19 2026 Seal Beach Ca 90740
Basic HACCP Training
Start Date: June 18, 2026 8:00 am
In-Person Basic HACCP June 18 & 19 2026 Seal Beach Ca 90740
Covering All Commodities: Seafood, Meat & Poultry, Juice, 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:
-
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
Virtual Meat,Poultry & Egg HACCP June 25 & 26 2026
Meat & Poultry HACCP
Start Date: June 25, 2026 8:00 am
Virtual Meat,Poultry & Egg HACCP June 25 & 26 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 Sanitation and Sanitation SOP’s, and HACCP
- Describe monitoring, correction, and record-keeping requirements sanitation
- Review other relevant regulatory requirements that may apply to the audience
SAFETY HAZARDS
- Describe the general types of hazards including animal-related hazards and process-related hazards
- Describe the slaughter and other 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
In-Person FSVP Seal Beach 6/25 & 6/26/2026
FSVP
Start Date: June 25, 2026 8:00 am
Join us for an Exclusive FSVP Class in Seal Beach California
Dates: 6/25/2026 & 06/26/2026
212 Main St A3 Seal Beach CA 90740
About the Instructor: David LA Rosson An esteemed Food Law and Food Science Expert, David LA Rosson brings unparalleled expertise in the realm of food safety regulations.
Course Highlights: Comprehensive Coverage of 21 CFR 1 Subpart L Explore all facets of 21 CFR 1 Subpart L with in-depth insights, practical knowledge, and real-world applications. This class is designed to empower professionals with the skills and understanding needed to navigate the complex landscape of food safety regulations.
Key Topics Covered:
- Overview of FSVP (Foreign Supplier Verification Program)
- Requirements and Compliance under 21 CFR 1 Subpart L
- Risk Analysis and Mitigation Strategies
- Case Studies and Practical Applications
- Q&A Sessions for Participant Interaction
Who Should Attend:
- Food Safety Professionals
- Compliance Officers
- Quality Assurance Personnel
- Importers and Exporters
- Anyone involved in the Food Supply Chain
Certificate: Participants will receive a certificate of completion, attesting to their understanding and proficiency in FSVP regulations.
Secure Your Spot Today! Don’t miss this opportunity to enhance your knowledge and stay ahead in the ever-evolving landscape of food safety regulations. Limited seats available!
For registration and inquiries, contact us at david@safefoodtest.com or 562-292-0555.
Follow us on @DavidLARosson for updates and more information.
Join us in Seal Beach, California, as we delve into the intricacies of 21 CFR 1 Subpart L with David LA Rosson, a leading expert in Food Law and Food Science! #FSVPClass #FoodSafety #OCEvents #FoodLawExpert
July 2026
Virtual 3 Day PCQI 2.0 07/13-07/15/2026
PCQI
Start Date: July 13, 2026 8:00 am
Exciting Announcement!
Virtual 3 Day PCQI 2.0 07/13-07/15/2026
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 PCQI 2.0 07/13-07/15/2026 Seal Beach CA
In Person
Start Date: July 13, 2026 8:00 am
Exciting Announcement!
In Person PCQI 2.0 07/13-07/15/2026 Seal Beach CA
NEW 2.0 Curriculum and Guidance
SafeFoodTest.com Main Office
212 Main St A3 Seal Beach CA 90740
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
In-Person FSVP Seal Beach 7/21 & 7/22/2026
FSVP
Start Date: July 21, 2026 8:00 am
Join us for an Exclusive FSVP Class in Seal Beach California
Dates: 7/21/2026 & 07/22/2026
212 Main St A3 Seal Beach CA 90740
About the Instructor: David LA Rosson An esteemed Food Law and Food Science Expert, David LA Rosson brings unparalleled expertise in the realm of food safety regulations.
Course Highlights: Comprehensive Coverage of 21 CFR 1 Subpart L Explore all facets of 21 CFR 1 Subpart L with in-depth insights, practical knowledge, and real-world applications. This class is designed to empower professionals with the skills and understanding needed to navigate the complex landscape of food safety regulations.
Key Topics Covered:
- Overview of FSVP (Foreign Supplier Verification Program)
- Requirements and Compliance under 21 CFR 1 Subpart L
- Risk Analysis and Mitigation Strategies
- Case Studies and Practical Applications
- Q&A Sessions for Participant Interaction
Who Should Attend:
- Food Safety Professionals
- Compliance Officers
- Quality Assurance Personnel
- Importers and Exporters
- Anyone involved in the Food Supply Chain
Certificate: Participants will receive a certificate of completion, attesting to their understanding and proficiency in FSVP regulations.
Secure Your Spot Today! Don’t miss this opportunity to enhance your knowledge and stay ahead in the ever-evolving landscape of food safety regulations. Limited seats available!
For registration and inquiries, contact us at david@safefoodtest.com or 562-292-0555.
Follow us on @DavidLARosson for updates and more information.
Join us in Seal Beach, California, as we delve into the intricacies of 21 CFR 1 Subpart L with David LA Rosson, a leading expert in Food Law and Food Science! #FSVPClass #FoodSafety #OCEvents #FoodLawExpert
Virtual Meat,Poultry & Egg HACCP July 21 & 22 2026
Meat & Poultry HACCP
Start Date: July 21, 2026 8:00 am
Virtual Meat,Poultry & Egg HACCP July 21 & 22 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
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 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:
-
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
Virtual Meat,Poultry & Egg HACCP September 3 & 4 2026
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
Virtual 3 Day PCQI 2.0 09/16-09/18/2026
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 PCQI 2.0 09/16-09/18/2026 Seal Beach CA
In Person
Start Date: September 16, 2026 8:00 am
Exciting Announcement!
In Person PCQI 2.0 09/16-09/18/2026 Seal Beach CA
NEW 2.0 Curriculum and Guidance
SafeFoodTest.com Main Office
212 Main St A3 Seal Beach CA 90740
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
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 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:
-
21 CFR 123 – Seafood HACCP
-
21 CFR 120 – Juice HACCP
-
9 CFR 417 – Meat & Poultry HACCP
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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:
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The 7 Principles of HACCP
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How to develop, implement, and verify a HACCP Plan
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Commodity-specific hazard analysis and control strategies
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Understanding and applying regulatory expectations from USDA-FSIS and FDA
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Integration of HACCP with Preventive Controls under FSMA
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Real-world examples and exercises across all major food sectors
Materials Provided:
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Digital Course Book
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HACCP Plan Templates and Guidance Documents
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Regulatory Reference Tools
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Certificate of Training (International HACCP Alliance Seal)
Your Instructor:
David LA Rosson
Lead Trainer recognized by:
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Seafood HACCP Alliance
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International HACCP Alliance
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Food Safety Preventive Controls Alliance
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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:
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HACCP Team Members
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QA/QC Managers and Supervisors
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Food Business Owners and Startups
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Regulatory and Compliance Professionals
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Food Safety Consultants and Auditors
Register Today