In-person HACCP Training Class

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