1HACCPClass

Virtual International Juice HACCP
2023-04-03 08:00 - 2023-04-04 17:00, 2023-05-02 08:00 - 2023-05-03 17:00, 2023-06-01 08:00 - 2023-06-02 17:00, 2023-06-29 08:00 - 2023-06-30 17:00, 2023-08-02 08:00 - 2023-08-03 17:00, 2023-08-31 08:00 - 2023-09-01 17:00, 2023-10-03 08:00 - 2023-10-04 17:00, 2023-11-01 08:00 - 2023-11-02 17:00 (America/Los_Angeles) and 1 more date
TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
Meeting details & documents will be provided in an email after purchase.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
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

TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
Juice HACCP Course Agenda:
Day 1
Welcome & Introductions

Chapter 1 – Introduction to Food Safety and the HACCP System
Chapter 2 – Hazards – Biological, Chemical, and Physical
Chapter 3 – Prerequisites to HACCP
Chapter 4 – Commercial Processing Example
Breakout Session I
Breakout Session I Reports

Lunch

Chapter 5 – Hazard Analysis & Preventive Measures (Principle 1)
Chapter 6 – Identification of Critical Control Points (Principle 2)
Breakout Session II
Breakout Session II Reports
Chapter 7 – Establishment of Critical Limits (Principle 3)
Chapter 8 – Critical Control Point Monitoring (Principle 4)

Adjourn
Day 2
Welcome & Review

Chapter 9 – Corrective Actions (Principle 5)
Breakout Session III
Breakout Session III Reports
Chapter 10 – Verification (Principle 6)
Chapter 11 – Record-Keeping Procedures (Principle 7)
Breakout Session IV (The Overall HACCP Plan)

Lunch

Breakout Session IV Reports
Chapter 12 – The Regulation
Chapter 13 – Sources of Information on Preparing HACCP Plans
Review & Q&A

Adjourn
TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com

Virtual Basic Food HACCP - April 6 & 7
2023-04-06 08:00 - 2023-04-07 17:00
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Basic Food HACCP is a course for all foods including but not limited to:
Bakery, Beverage, Chocolate and Candy, Dairy, Dressings and Condiments, Egg, Food Additives, Fruits and Vegetables, Game Meat, Grains, Multi-Component Foods (such as Sandwiches or Refrigerated Entrees), Nuts, Oil, Etc.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation split into 2 days with 1-hour lunch break per day
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

Basic 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 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 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 Basic Food HACCP - May 9 & 10
2023-05-09 08:00 - 2023-05-10 17:00

Virtual Basic Food HACCP - June 8 & 9
2023-06-08 08:00 - 2023-06-09 17:00

Virtual Basic Food HACCP - July 10 & 11
2023-07-10 08:00 - 2023-07-11 17:00

Virtual Basic Food HACCP - August 10 & 11
2023-08-10 08:00 - 2023-08-11 17:00

Virtual Basic Food HACCP - September 14 & 15
2023-09-14 08:00 - 2023-09-15 17:00

Virtual Basic Food HACCP - October 19 & 20
2023-10-19 08:00 - 2023-10-20 17:00

Virtual Basic Food HACCP - November 13 & 14
2023-11-13 08:00 - 2023-11-14 17:00

Virtual Basic Food HACCP - December 4 & 5
2023-12-04 08:00 - 2023-12-05 17:00

In-Person HACCP Training August 11-12 2025
2025-08-11 08:00 - 2025-08-12 17:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States
In-Person HACCP Training Class
ALSO AVAILABLE VIRTUALLY
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 RossonLead 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-personIncludes 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

In-Person HACCP Training October 6-7 2025
2025-10-06 08:00 - 2025-10-07 17:00
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 RossonLead 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-PersonIncludes 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
