In Person

Start Date: October 7, 2024 8:00 am

🌟 Exciting Announcement! 🌟10/07/2024-10/09/2024

8am-5pm 10/7 & 10/8 8am-12pm 10/9

🔬 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 to become a certified PCQI. 💡

🌟 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! 🚀

In Person

Start Date: October 22, 2024 9:00 am

In-person Seafood HACCP Segment 2 course in Long Beach, CA. Meeting details will be provided after registration. Includes digital links to FDA Hazards Guide. Laptop/Tablet required for access to materials. Requires completion of Segment 1.

REGISTER FOR SEGMENT 1

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

Digital Curriculum & HACCP Plan Documents

Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued after completion of the course.

Class Requirements:

• 8 hours of active participation with a 1-hour lunch break
• Student Information sheet filled out before class
• Segment 1 Completion through Cornell University (less than 2 years old)
• Digital or Physical copy of the Book (Digital Link Provided, Please Bring Your Own Device)

Seafood HACCP Segment 2 Course Agenda:

Introductions

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).

• Explain how to use Chapter 3, using Tables 3-2, 3-3, and 3-4.
• Discuss the use of the “Understand the Potential Hazard” section of each
• Participants should identify the food safety hazards for the provided commodities (e.g., the model provided by SHA or based on the participant’s needs).

Review Progressive Steps for Developing a HACCP Program

• How to Conduct a Hazard Analysis (i.e. product specification, flow diagram, and hazard analysis) using FDA’s Hazards Guide (Chapter 2, Appendix 3 and a process model provided by SHA or based on participant’s needs).
• Developing a hazard analysis and identifying controls using the same model as bullet one and utilizing the individual chapters in the FDA’s Hazards Guide to understand and develop a hazard analysis and identify CCPs. Developing a HACCP Plan using individual chapters of the FDA’s Hazards Guide and the same process model as per this section.

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

• Participants shall be divided appropriately into workgroups of 5 or less
• Each group shall develop a hazard analysis and HACCP plan as deemed appropriate by the Trainer

Group Presentations Dependent on the number of groups presenting – Team Presentations and Class Discussion of Group Work Session Results

Paperwork and Final Q & A

In Person

Start Date: November 11, 2024 8:00 am

🌟 Exciting Announcement! 🌟11/11/2024-11/13/2024

8am-5pm 11/11 & 11/12 8am-12pm 11/13

Homewood Suites Irving/Las Colinas 4300 Wingren Las Colinas

🔬 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 to become a certified PCQI. 💡

🌟 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! 🚀

Juice HACCP

Start Date: November 28, 2024 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. 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. Virtual Training:  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

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

In Person

Start Date: December 9, 2024 8:00 am

🌟 Exciting Announcement! 🌟12/09/2024-12/11/2024

8am-5pm 12/9 & 12/10 8am-12pm 12/11

🔬 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 to become a certified PCQI. 💡

🌟 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! 🚀