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 & Egg 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, Virtual Instruction via Free Conference Call Includes real-time interaction, group discussions, and digital 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
Seats are limited.
Materials and Login Instructions Emailed before class
Virtual HACCP Training Class
May 20 & 21 2025
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 & Egg 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, Virtual Instruction via Free Conference Call
Includes real-time interaction, group discussions, and digital 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
Seats are limited.
Materials and Login Instructions Emailed before class
Details
Organizer