Keeping Americans Safe
Food Safety Training for USDA & FDA Regulatory Requirements
We also offer Private Virtual & Live Classes! Contact us at 562-292-0555 to schedule an appointment.
In 1996 the USDA/FSIS issued its landmark rule, Pathogen Reduction/HACCP Systems. The rule focuses on the prevention and reduction of microbial pathogens on raw meat and poultry products that can cause illness. #1HACCPClass covers USDA HACCP regulations requirements covered in 9CFR416
& 417. These regulations require that someone is trained and or educated with experience to manage these systems. #1HACCPClass offers courses to help individuals meet the training requirements of USDA regulations.
On December 18, 1995 , the FDA published its final regulations (21 CFR part 123) that require processors of fish and fishery products to develop and implement HACCP systems for their operations. Those regulations became effective on December 18,1997. Both interstate and intrastate juice processors must evaluate their processing operations using HACCP principles. Effective dates for the regulation are January 20, 2002, January 21, 2003, or January 22, 2004, depending upon the size of your business. Class #1HACCPClass offers courses to help individuals meet the training requirements of FDA regulations.
A preventive controls qualified individual is someone who has successfully completed certain training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system. The written food safety plan required of food facilities must be prepared, or its preparation overseen, by one or more preventive controls qualified individuals. And the preventive controls qualified individual is charged with overseeing the validation that preventive controls are capable of controlling identified hazards and the records review. #1HACCPClass offers courses to help individuals meet the training requirements of FDA regulations.
Virtual International Juice HACCPApril 3 @ 8:00 am - April 4 @ 5:00 pm PDT
Virtual Basic Food HACCP – April 6 & 7April 6 @ 8:00 am - April 7 @ 5:00 pm PDT
Virtual Meat, Poultry, & Egg HACCPApril 12 @ 8:00 am - April 13 @ 5:00 pm PDT
Virtual PCQI – April 17-19April 17 @ 8:00 am - April 19 @ 5:00 pm PDT
Virtual International Juice HACCPMay 2 @ 8:00 am - May 3 @ 5:00 pm PDT
Meet Your Trainer
David LA Rosson
Seafood HACCP Lead Trainer
Juice HACCP Lead Trainer
Meat & Poultry HACCP Lead Trainer
PCQI Lead Trainer
Food Protection Managers
Food Safety Expert Witness
SQF Lead Auditor