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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231130T080000
DTEND;TZID=America/Los_Angeles:20231201T170000
DTSTAMP:20260403T112533
CREATED:20221208T070149Z
LAST-MODIFIED:20221208T070149Z
UID:1467-1701331200-1701450000@1haccpclass.com
SUMMARY:Virtual International Juice HACCP
DESCRIPTION:TAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nMeeting details & documents will be provided in an email after purchase. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com \nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn \nTAP HERE TO REGISTER FOR THIS COURSE ON JuiceHACCP.com
URL:https://1haccpclass.com/course/virtual-international-juice-haccp-29/
CATEGORIES:Juice HACCP,Virtual Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231204T080000
DTEND;TZID=America/Los_Angeles:20231205T170000
DTSTAMP:20260403T112533
CREATED:20230112T015408Z
LAST-MODIFIED:20230112T015408Z
UID:1517-1701676800-1701795600@1haccpclass.com
SUMMARY:Virtual Basic Food HACCP - December 4 & 5
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nBasic Food HACCP is a course for all foods including but not limited to: \nBakery\, 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. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nBasic HACCP Course Agenda: \nDay 1 \nORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP \n\nDescribe the purpose of the course\nExplain the relationship of the International Alliance\nIntroduce the HACCP concept for food safety\n\nPREREQUISITE PROGRAMS \n\nReview programs that need to be in place before implementation of a HACCP program\nDescribe the relationship between Good Manufacturing Practices (GMPs)\, sanitation control procedures (SCPs)\, and HACCP\nDescribe monitoring\, correction\, and record-keeping requirements for 8 areas of sanitation\nReview examples of SCPs\, monitoring\, and records in curriculum manual\nReview other relevant regulatory requirements that may apply to the audience\n\nSAFETY HAZARDS \n\nDescribe the general types of hazards including species-related hazards and process-related hazards\nDescribe the species and process-related safety hazards with emphasis on:\n\nWhat causes a safety hazard\nWhat products and processes are affected by the hazard\nHow the hazard can be controlled (prevented\, eliminated\, or reduced to an acceptable level)\n\n\n\nPRELIMINARY STEPS \n\nIntroduce preliminary steps that must be completed prior to applying HACCP principles\nIntroduce example to demonstrate preliminary steps\n\nBreak \nCONDUCTING A HAZARD ANALYSIS \n\nDescribe the steps in the Hazard Analysis process\nIntroduce and describe the Hazard Analysis form\nDescribe how to identify all potential species and process-related hazards\nDescribe how to determine what hazards are significant and justify the decision\nDescribe control measures for specific types of hazards\n Use an example to illustrate how to conduct a hazard analysis\n\nDETERMINING CRITICAL CONTROL POINTS \n\nDefine critical control points (CCPs)\nContinue with teaching example to identify CCPs\nDiscuss tools to help identify CCP\n\nLunch \nESTABLISHING CRITICAL LIMITS \n\nDefine and list typical critical limits (CLs) using examples from the curriculum manual\nIntroduce the HACCP Plan Form\nDescribe control strategy options\nDescribe how to select one or more critical limits from a control strategy\nDiscuss the use of operating limits\nUse an example to illustrate how to set up a HACCP plan form and select a critical limit\n\nCRITICAL CONTROL POINTS MONITORING \n\nDefine and explain the purpose of monitoring\nDescribe the 4 elements of a complete monitoring procedure\nDescribe how to identify appropriate monitoring procedures for the critical limit\nUse an example to illustrate how to identify monitoring procedures\n\nCORRECTIVE ACTIONS \n\nDefine and explain the need for predetermined corrective actions\nExplain and identify the components required for a complete corrective action procedure\nDescribe how to identify appropriate corrective actions\nUse an example to illustrate how to identify corrective actions\n\nESTABLISH VERIFICATION PROCEDURES \n\nDefine and explain the need for verification procedures\nExplain types of verification procedures including validation\, routine\, and periodic verification\nGive examples of typical verification procedures needed including accuracy checks\, calibration\, testing\nDescribe how to identify appropriate verification procedures\nUse an example to illustrate how to identify verification procedures\n\nDay 2 \nRECORD-KEEPING PROCEDURES \n\nDefine and explain the need for record-keeping procedures\nExplain types of records needed and the record-keeping requirements in the regulation\nReview examples of types of records in the curriculum\nDescribe how to identify appropriate record-keeping procedures\nUse an example to illustrate how to identify record-keeping procedures\n\nOVERVIEW OF USDA HACCP REGULATION \n\nIntroduce the HACCP regulation and its format\nDiscuss each of the elements of the regulation using the curriculum manual format\n\nRESOURCES FOR PREPARING HACCP PLANS \nBreak \nREVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION \n\nDivide students into groups and select a Teaching Model for each group to work on.\n\nGROUP WORK SESSIONS ON DEVELOPING HACCP PLANS \n\nStudents complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary\n\nLunch \nGROUP PRESENTATIONS \n\nEach group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors\n\nREVIEW\, Q&A\, AND ADJOURN
URL:https://1haccpclass.com/course/virtual-basic-food-haccp-december-4-5/
CATEGORIES:Basic Food HACCP,Basic Seafood HACCP,International Basic HACCP,International Basic Seafood HACCP,Juice HACCP,Meat & Poultry HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250811T080000
DTEND;TZID=America/Los_Angeles:20250812T170000
DTSTAMP:20260403T112533
CREATED:20250401T113241Z
LAST-MODIFIED:20250614T235032Z
UID:1701-1754899200-1755018000@1haccpclass.com
SUMMARY:In-Person HACCP Training August 11-12 2025
DESCRIPTION:In-Person HACCP Training Class\nALSO AVAILABLE VIRTUALLY \nCovering All Commodities: Seafood\, Meat & Poultry\, Juice\, and Eggs and more Led by David LA Rosson – Lead Trainer \n\nDuration:\n2 Days – Approximately 16 Hours of Training \n\nEarn Your International HACCP Alliance Certificate of Training\nThis comprehensive virtual course is designed for food safety professionals working with products regulated under: \n\n\n21 CFR 123 – Seafood HACCP \n\n\n21 CFR 120 – Juice HACCP \n\n\n9 CFR 417 – Meat & Poultry HACCP \n\n\n21 CFR 117 Subpart C – Preventive Controls for Human Food \n\n\nWhile 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. \n\nWhat You’ll Learn:\n\n\nThe 7 Principles of HACCP \n\n\nHow to develop\, implement\, and verify a HACCP Plan \n\n\nCommodity-specific hazard analysis and control strategies \n\n\nUnderstanding and applying regulatory expectations from USDA-FSIS and FDA \n\n\nIntegration of HACCP with Preventive Controls under FSMA \n\n\nReal-world examples and exercises across all major food sectors \n\n\nMaterials Provided:\n\n\nDigital Course Book \n\n\nHACCP Plan Templates and Guidance Documents \n\n\nRegulatory Reference Tools \n\n\nCertificate of Training (International HACCP Alliance Seal) \n\n\n\nYour Instructor:\nDavid LA RossonLead Trainer recognized by: \n\n\nSeafood HACCP Alliance \n\n\nInternational HACCP Alliance \n\n\nFood Safety Preventive Controls Alliance \n\n\nProduce Safety Alliance \n\n\nWith 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. \n\nFormat:\nLive\, In-personIncludes real-time interaction\, group discussions\, and breakout sessions. \n\nWho Should Attend:\n\n\nHACCP Team Members \n\n\nQA/QC Managers and Supervisors \n\n\nFood Business Owners and Startups \n\n\nRegulatory and Compliance Professionals \n\n\nFood Safety Consultants and Auditors \n\n\n\nRegister Today
URL:https://1haccpclass.com/course/in-person-haccp-training-august-11-12-2025/
LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP,Virtual Basic Food HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251006T080000
DTEND;TZID=America/Los_Angeles:20251007T170000
DTSTAMP:20260403T112533
CREATED:20250401T121645Z
LAST-MODIFIED:20250613T225247Z
UID:1708-1759737600-1759856400@1haccpclass.com
SUMMARY:In-Person HACCP Training October 6-7 2025
DESCRIPTION:In-Person HACCP Training Class\nCovering All Commodities: Seafood\, Meat & Poultry\, Juice\, and Eggs and more Led by David LA Rosson – Lead Trainer \n\nDuration:\n2 Days – Approximately 16 Hours of Training \n\nEarn Your International HACCP Alliance Certificate of Training\nThis comprehensive virtual course is designed for food safety professionals working with products regulated under: \n\n\n21 CFR 123 – Seafood HACCP \n\n\n21 CFR 120 – Juice HACCP \n\n\n9 CFR 417 – Meat & Poultry HACCP \n\n\n21 CFR 117 Subpart C – Preventive Controls for Human Food \n\n\nWhile 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. \n\nWhat You’ll Learn:\n\n\nThe 7 Principles of HACCP \n\n\nHow to develop\, implement\, and verify a HACCP Plan \n\n\nCommodity-specific hazard analysis and control strategies \n\n\nUnderstanding and applying regulatory expectations from USDA-FSIS and FDA \n\n\nIntegration of HACCP with Preventive Controls under FSMA \n\n\nReal-world examples and exercises across all major food sectors \n\n\n\nMaterials Provided:\n\n\nDigital Course Book \n\n\nHACCP Plan Templates and Guidance Documents \n\n\nRegulatory Reference Tools \n\n\nCertificate of Training (International HACCP Alliance Seal) \n\n\n\nYour Instructor:\nDavid LA RossonLead Trainer recognized by: \n\n\nSeafood HACCP Alliance \n\n\nInternational HACCP Alliance \n\n\nFood Safety Preventive Controls Alliance \n\n\nProduce Safety Alliance \n\n\nWith 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. \n\nFormat:\nLive\, In-PersonIncludes real-time interaction\, group discussions\, and breakout sessions. \n\nWho Should Attend:\n\n\nHACCP Team Members \n\n\nQA/QC Managers and Supervisors \n\n\nFood Business Owners and Startups \n\n\nRegulatory and Compliance Professionals \n\n\nFood Safety Consultants and Auditors \n\n\n\nRegister Today
URL:https://1haccpclass.com/course/virtual-haccp-training-october-6-7-2025/
CATEGORIES:Basic Food HACCP,International Basic HACCP,Juice HACCP,Meat & Poultry HACCP,Seafood HACCP
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