BEGIN:VCALENDAR VERSION:2.0 PRODID:-//1HACCPClass - ECPv6.0.6.2//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:1HACCPClass X-ORIGINAL-URL:https://1haccpclass.com X-WR-CALDESC:Events for 1HACCPClass REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20230312T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20231105T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20240310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20241103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20250309T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20251102T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20260308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20261101T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260212T080000 DTEND;TZID=America/Los_Angeles:20260213T170000 DTSTAMP:20260416T091627 CREATED:20251002T170433Z LAST-MODIFIED:20251002T170544Z UID:1822-1770883200-1771002000@1haccpclass.com SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP - February 12 & 13 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nComputer & Internet Connection\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\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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-meat-poultry-egg-haccp-february-12-13/ CATEGORIES:Meat & Poultry HACCP,Virtual Meat & Poultry END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260209T080000 DTEND;TZID=America/Los_Angeles:20260210T170000 DTSTAMP:20260416T091627 CREATED:20251002T165808Z LAST-MODIFIED:20251002T165808Z UID:1816-1770624000-1770742800@1haccpclass.com SUMMARY:In Person HACCP - February 9 & 10 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/in-person-haccp-february-9-10/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260128T080000 DTEND;TZID=America/Los_Angeles:20260128T170000 DTSTAMP:20260416T091627 CREATED:20251002T165221Z LAST-MODIFIED:20251002T165332Z UID:1806-1769587200-1769619600@1haccpclass.com SUMMARY:In-Person HACCP Training - January 28 & 29 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/in-person-haccp-training-january-28-29/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States CATEGORIES:Basic Food HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20260108T080000 DTEND;TZID=America/Los_Angeles:20260109T170000 DTSTAMP:20260416T091627 CREATED:20251002T164151Z LAST-MODIFIED:20251002T164151Z UID:1797-1767859200-1767978000@1haccpclass.com SUMMARY:Virtual Juice HACCP - January 8 & 9 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n12 hours of active participation split into 2 days with 1/2-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\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 URL:https://1haccpclass.com/course/virtual-juice-haccp-january-8-9/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251201T080000 DTEND;TZID=America/Los_Angeles:20251203T120000 DTSTAMP:20260416T091627 CREATED:20250914T004204Z LAST-MODIFIED:20250914T004204Z UID:1771-1764576000-1764763200@1haccpclass.com SUMMARY:PCQI 2.0 Seal Beach 12/1-12/3/2025 DESCRIPTION:In Person\nStart Date: December\, 1st 2025 8:00 am\n Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com Main Office \n212 Main St A3 Seal Beach CA 90740 \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements for a certificate of completion. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials \nPurchase Book Here URL:https://1haccpclass.com/course/pcqi-2-0-seal-beach-12-1-12-3-2025/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States CATEGORIES:PCQI Training END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251120T080000 DTEND;TZID=America/Los_Angeles:20251121T120000 DTSTAMP:20260416T091627 CREATED:20250917T203027Z LAST-MODIFIED:20250917T203027Z UID:1794-1763625600-1763726400@1haccpclass.com SUMMARY:IN-PERSON FSVP TRAINING 11/20 & 11/21/2025 DESCRIPTION:In Person\nStart Date: November 20\, 2025 7:00 am\n Join us for an Exclusive FSVP Class in Seal Beach California   \n Dates: November 20 and 21 212 Main St A3 Seal Beach CA 90740 \n About the Instructor: David LA Rosson An esteemed Food Law and Food Science Expert\, David LA Rosson brings unparalleled expertise in the realm of food safety regulations. \n Course Highlights: Comprehensive Coverage of 21 CFR 1 Subpart L Explore all facets of 21 CFR 1 Subpart L with in-depth insights\, practical knowledge\, and real-world applications. This class is designed to empower professionals with the skills and understanding needed to navigate the complex landscape of food safety regulations. \n Key Topics Covered: \n\nOverview of FSVP (Foreign Supplier Verification Program)\nRequirements and Compliance under 21 CFR 1 Subpart L\nRisk Analysis and Mitigation Strategies\nCase Studies and Practical Applications\nQ&A Sessions for Participant Interaction\n\n Who Should Attend: \n\nFood Safety Professionals\nCompliance Officers\nQuality Assurance Personnel\nImporters and Exporters\nAnyone involved in the Food Supply Chain\n\n Certification: Participants will receive a certificate of completion\, attesting to their understanding and proficiency in FSVP regulations. \n Secure Your Spot Today! Don’t miss this opportunity to enhance your knowledge and stay ahead in the ever-evolving landscape of food safety regulations. Limited seats available! \n For registration and inquiries\, contact us at david@safefoodtest.com or 562-292-0555. \n Follow us on @DavidLARosson for updates and more information. \nJoin us on November 20 & 21\,  2025\, in Seal Beach\, California\, as we delve into the intricacies of 21 CFR 1 Subpart L with David LA Rosson\, a leading expert in Food Law and Food Science! #FSVPClass #FoodSafety #OCEvents #FoodLawExpert \n\nSign Up Here! URL:https://1haccpclass.com/course/in-person-fsvp-training-11-20-11-21-2025/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251110T080000 DTEND;TZID=America/Los_Angeles:20251112T120000 DTSTAMP:20260416T091627 CREATED:20250914T004823Z LAST-MODIFIED:20250914T004823Z UID:1774-1762761600-1762948800@1haccpclass.com SUMMARY:In-Person PCQI 2.0 Dallas Texas 11/10-12 DESCRIPTION:Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com \nHomewood Suites Las Colinas/Irving \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements to become a certified PCQI. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials URL:https://1haccpclass.com/course/in-person-pcqi-2-0-dallas-texas-11-10-12/ LOCATION:Dallas\, TX\, 4300 WINGREN\, IRVING\, TX\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251103T080000 DTEND;TZID=America/Los_Angeles:20251105T120000 DTSTAMP:20260416T091627 CREATED:20250914T003304Z LAST-MODIFIED:20250914T003304Z UID:1768-1762156800-1762344000@1haccpclass.com SUMMARY:PCQI 2.0 Seal Beach 11/3-11/5/2025 DESCRIPTION:In Person\nStart Date: November\, 3rd 2025 8:00 am\n Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com Main Office \n212 Main St A3 Seal Beach CA 90740 \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements for a certificate of completion. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials \nPurchase Book Here URL:https://1haccpclass.com/course/pcqi-2-0-seal-beach-11-3-11-5-2025/ CATEGORIES:PCQI Training END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251014T070000 DTEND;TZID=America/Los_Angeles:20251015T110000 DTSTAMP:20260416T091627 CREATED:20250914T005856Z LAST-MODIFIED:20250914T005856Z UID:1779-1760425200-1760526000@1haccpclass.com SUMMARY:IN-PERSON FSVP TRAINING 10/14 & 10/15/2025 DESCRIPTION:In Person\nStart Date: October 14\, 2025 7:00 am\n Join us for an Exclusive FSVP Class in Seal Beach California   \n Dates: October 14 & 15\, 2025 212 Main St A3 Seal Beach CA 90740 \n About the Instructor: David LA Rosson An esteemed Food Law and Food Science Expert\, David LA Rosson brings unparalleled expertise in the realm of food safety regulations. \n Course Highlights: Comprehensive Coverage of 21 CFR 1 Subpart L Explore all facets of 21 CFR 1 Subpart L with in-depth insights\, practical knowledge\, and real-world applications. This class is designed to empower professionals with the skills and understanding needed to navigate the complex landscape of food safety regulations. \n Key Topics Covered: \n\nOverview of FSVP (Foreign Supplier Verification Program)\nRequirements and Compliance under 21 CFR 1 Subpart L\nRisk Analysis and Mitigation Strategies\nCase Studies and Practical Applications\nQ&A Sessions for Participant Interaction\n\n Who Should Attend: \n\nFood Safety Professionals\nCompliance Officers\nQuality Assurance Personnel\nImporters and Exporters\nAnyone involved in the Food Supply Chain\n\n Certification: Participants will receive a certificate of completion\, attesting to their understanding and proficiency in FSVP regulations. \n Secure Your Spot Today! Don’t miss this opportunity to enhance your knowledge and stay ahead in the ever-evolving landscape of food safety regulations. Limited seats available! \n For registration and inquiries\, contact us at david@safefoodtest.com or 562-292-0555. \n Follow us on @DavidLARosson for updates and more information. \nJoin us on October 14 & 15\,  2025\, in Seal Beach\, California\, as we delve into the intricacies of 21 CFR 1 Subpart L with David LA Rosson\, a leading expert in Food Law and Food Science! #FSVPClass #FoodSafety #OCEvents #FoodLawExpert \n\nSign Up Here! URL:https://1haccpclass.com/course/in-person-fsvp-training-10-14-10-15-2025/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251006T080000 DTEND;TZID=America/Los_Angeles:20251007T170000 DTSTAMP:20260416T091627 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 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20251001T080000 DTEND;TZID=America/Los_Angeles:20251003T120000 DTSTAMP:20260416T091627 CREATED:20250913T194129Z LAST-MODIFIED:20250914T002725Z UID:1765-1759305600-1759492800@1haccpclass.com SUMMARY:PCQI 2.0 Seal Beach 10/1-10/3/2025 DESCRIPTION:In Person\nStart Date: October 1\, 2025 8:00 am\n Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com Main Office \n212 Main St A3 Seal Beach CA 90740 \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements for a certificate of completion. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials \nPurchase Book Here URL:https://1haccpclass.com/course/pcqi-2-0-seal-beach-10-1-10-3-2025/ CATEGORIES:PCQI Training END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250908T080000 DTEND;TZID=America/Los_Angeles:20250909T170000 DTSTAMP:20260416T091627 CREATED:20250401T120830Z LAST-MODIFIED:20250613T224643Z UID:1705-1757318400-1757437200@1haccpclass.com SUMMARY:In-Person HACCP Training September 8-9 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/in-person-haccp-training-september-8-9-2025/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States CATEGORIES:Basic Food HACCP,International Basic HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250811T080000 DTEND;TZID=America/Los_Angeles:20250812T170000 DTSTAMP:20260416T091627 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:20250710T080000 DTEND;TZID=America/Los_Angeles:20250711T170000 DTSTAMP:20260416T091627 CREATED:20250401T112852Z LAST-MODIFIED:20250614T234910Z UID:1698-1752134400-1752253200@1haccpclass.com SUMMARY:In-Person HACCP Training July 10-11 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 \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\nMaterials and instructions emailed before class URL:https://1haccpclass.com/course/in-person-haccp-training-july-10-11-2025/ LOCATION:seal beach ca\, 212 Main St A3\, Seal Beach\, CA\, 90740\, United States CATEGORIES:Basic Food HACCP,International Basic HACCP,Virtual Basic Food HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250611T080000 DTEND;TZID=America/Los_Angeles:20250613T120000 DTSTAMP:20260416T091627 CREATED:20250403T113442Z LAST-MODIFIED:20250403T113442Z UID:1726-1749628800-1749816000@1haccpclass.com SUMMARY:In-Person PCQI 2.0 6/11-13 2025 Seal Beach DESCRIPTION:Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com Main Office \n212 Main St Seal Beach CA 90740 \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements to become a certified PCQI. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials URL:https://1haccpclass.com/course/in-person-pcqi-2-0-6-11-13-2025-seal-beach/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250603T080000 DTEND;TZID=America/Los_Angeles:20250604T170000 DTSTAMP:20260416T091627 CREATED:20250401T104705Z LAST-MODIFIED:20250401T122118Z UID:1686-1748937600-1749056400@1haccpclass.com SUMMARY:Virtual HACCP Training June 3-4 2025 DESCRIPTION:Virtual HACCP Training Class\nJune 3-4 2025 \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\, Virtual Instruction via Free Conference CallIncludes real-time interaction\, group discussions\, and digital 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-june-3-4-2025/ CATEGORIES:Basic Food HACCP,International Basic HACCP,Virtual Basic Food HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250520T080000 DTEND;TZID=America/Los_Angeles:20250521T170000 DTSTAMP:20260416T091627 CREATED:20250401T103845Z LAST-MODIFIED:20250401T121947Z UID:1682-1747728000-1747846800@1haccpclass.com SUMMARY:Virtual HACCP Training May 20-21 2025 DESCRIPTION:Virtual HACCP Training Class\nMay 20 & 21 2025 \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 & Egg 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\, Virtual Instruction via Free Conference Call Includes real-time interaction\, group discussions\, and digital 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\nSeats are limited. \nMaterials and Login Instructions Emailed before class URL:https://1haccpclass.com/course/virtual-haccp-training-may-8-9-2025/ CATEGORIES:Basic Food HACCP,International Basic HACCP,Virtual Basic Food HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250512T080000 DTEND;TZID=America/Los_Angeles:20250514T120000 DTSTAMP:20260416T091627 CREATED:20250403T113121Z LAST-MODIFIED:20250403T113556Z UID:1723-1747036800-1747224000@1haccpclass.com SUMMARY:In-Person PCQI 2.0 Dallas Texas 5/12-14 DESCRIPTION:Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com \nHomewood Suites Las Colinas/Irving \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements to become a certified PCQI. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials URL:https://1haccpclass.com/course/in-person-pcqi-2-0-dallas-texas-5-12-14/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250505T080000 DTEND;TZID=America/Los_Angeles:20250507T130000 DTSTAMP:20260416T091627 CREATED:20250403T112525Z LAST-MODIFIED:20250403T112801Z UID:1720-1746432000-1746622800@1haccpclass.com SUMMARY:In-Person PCQI 2.0 5/5-7 2025 Seal Beach CA DESCRIPTION:Exciting Announcement! \nNEW 2.0 Curriculum and Guidance \nSafeFoodTest.com Main Office \n212 Main St Seal Beach CA 90740 \n Are you involved in food manufacturing/processing\, packing\, or holding in the United States? Want to ensure the safety of your products for human consumption? Look no further! \n Introducing David LA Rosson\, Lead Trainer\, and his comprehensive PCQI Class! \n The Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-based Preventive Controls for Human Food regulation (or simply Preventive Controls for Human Food regulation) is a crucial aspect of ensuring the safety of food products consumed in the United States. \n David LA Rosson\, a highly experienced Lead Trainer\, is here to guide you through this vital training. As a Preventive Controls Qualified Individual (PCQI)\, you’ll learn essential skills and knowledge required by the FDA. \n Developed by the Food Safety Preventive Controls Alliance (FSPCA)\, this course offers a standardized curriculum recognized by the FDA. \n By successfully completing this training under the guidance of David LA Rosson\, you’ll meet the requirements to become a certified PCQI. \n What makes David LA Rosson’s class stand out? \n Expertise: David brings a wealth of knowledge and experience to the table. With his guidance\, you’ll delve deep into the intricacies of preventive controls. \n FDA-recognized Curriculum: Rest assured\, you’re learning from the best. The curriculum is endorsed by the FDA\, ensuring compliance and effectiveness. \n Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts. \n Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices. \n Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today! \n Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it! \nincludes Digital books and materials URL:https://1haccpclass.com/course/in-person-pcqi-2-0-5-5-7-2025-seal-beach-ca/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250428T080000 DTEND;TZID=America/Los_Angeles:20250429T170000 DTSTAMP:20260416T091627 CREATED:20250403T112116Z LAST-MODIFIED:20250405T123348Z UID:1717-1745827200-1745946000@1haccpclass.com SUMMARY:In-Person Basic HACCP Training 4/28-29 2025 Seal Beach CA DESCRIPTION:In-Person Basic HACCP Training Class\nIn Beautiful Orange County California \n212 Main St Seal Beach Ca 90740 \nCovering All Commodities: Seafood\, Meat & Poultry\, Juice\, and EggsLed by David LA Rosson – Lead Trainer \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-Person InstructionIncludes real-time interaction\, group discussions\, and digital 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\nBooks and Materials Emailed after registration before class URL:https://1haccpclass.com/course/in-person-basic-haccp-training-4-28-29-2025-seal-beach-ca/ CATEGORIES:Basic Food HACCP,International Basic HACCP,Virtual Basic Food HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250311T080000 DTEND;TZID=America/Los_Angeles:20250312T120000 DTSTAMP:20260416T091627 CREATED:20220908T180459Z LAST-MODIFIED:20250109T210212Z UID:1380-1741680000-1741780800@1haccpclass.com SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP 03/11 & 03/12/2025 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nComputer & Internet Connection\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\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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-meat-poultry-egg-haccp-02-05-02-06-2025/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20250113T080000 DTEND;TZID=America/Los_Angeles:20250114T120000 DTSTAMP:20260416T091627 CREATED:20230112T020520Z LAST-MODIFIED:20240927T161806Z UID:1520-1736755200-1736856000@1haccpclass.com SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP 01/13 & 01/14/2025 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nComputer & Internet Connection\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\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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-meat-poultry-egg-haccp-01-13-01-14-2025/ CATEGORIES:Meat & Poultry HACCP END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20241209T080000 DTEND;TZID=America/Los_Angeles:20241210T120000 DTSTAMP:20260416T091627 CREATED:20230112T220756Z LAST-MODIFIED:20240927T161105Z UID:1540-1733731200-1733832000@1haccpclass.com SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP 12/09 & 12/10/24 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nComputer & Internet Connection\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\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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-meat-poultry-egg-haccp-12-09-12-10-24/ CATEGORIES:Meat & Poultry HACCP,Virtual Meat & Poultry END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20241111T080000 DTEND;TZID=America/Los_Angeles:20241112T120000 DTSTAMP:20260416T091627 CREATED:20230112T222116Z LAST-MODIFIED:20240927T161129Z UID:1546-1731312000-1731412800@1haccpclass.com SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP 11/11 & 11/12/24 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nComputer & Internet Connection\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\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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-meat-poultry-egg-haccp-11-11-11-12-24/ CATEGORIES:Meat & Poultry HACCP,Virtual Meat & Poultry END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20241014T080000 DTEND;TZID=America/Los_Angeles:20241015T120000 DTSTAMP:20260416T091627 CREATED:20230112T221940Z LAST-MODIFIED:20240927T161312Z UID:1543-1728892800-1728993600@1haccpclass.com SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP 10/14 & 10/15/2024 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nDigital Curriculum & HACCP Plan Documents \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation with a 1-hour lunch and breaks\nComputer & Internet Connection\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\nVirtual Meat\, Poultry\, & Egg 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 USDA 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 USDA 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\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-meat-poultry-egg-haccp-10-14-10-15-2024/ CATEGORIES:Meat & Poultry HACCP,Virtual Meat & Poultry END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20231227T080000 DTEND;TZID=America/Los_Angeles:20231229T170000 DTSTAMP:20260416T091627 CREATED:20230120T222219Z LAST-MODIFIED:20230120T222219Z UID:1590-1703664000-1703869200@1haccpclass.com SUMMARY:Virtual PCQI - December 27-29 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\n\nDay 1: 8-5pm\nDay 2: 8- 5pm\nDay 3: 8-12pm\n\n\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up URL:https://1haccpclass.com/course/virtual-pcqi-december-27-29/ CATEGORIES:PCQI Training,Virtual PCQI Training END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20231204T080000 DTEND;TZID=America/Los_Angeles:20231205T170000 DTSTAMP:20260416T091627 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:20231130T080000 DTEND;TZID=America/Los_Angeles:20231201T170000 DTSTAMP:20260416T091627 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:20231127T080000 DTEND;TZID=America/Los_Angeles:20231129T170000 DTSTAMP:20260416T091627 CREATED:20230120T220522Z LAST-MODIFIED:20230120T220522Z UID:1587-1701072000-1701277200@1haccpclass.com SUMMARY:Virtual PCQI - November 27-29 DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\n\nDay 1: 8-5pm\nDay 2: 8- 5pm\nDay 3: 8-12pm\n\n\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up URL:https://1haccpclass.com/course/virtual-pcqi-november-27-29/ CATEGORIES:PCQI Training,Virtual PCQI Training END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20231113T080000 DTEND;TZID=America/Los_Angeles:20231114T170000 DTSTAMP:20260416T091627 CREATED:20230112T012843Z LAST-MODIFIED:20230112T012928Z UID:1514-1699862400-1699981200@1haccpclass.com SUMMARY:Virtual Basic Food HACCP - November 13 & 14 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-november-13-14/ CATEGORIES:Basic Food HACCP,Basic Seafood HACCP,International Basic HACCP,International Basic Seafood HACCP,Juice HACCP,Meat & Poultry HACCP END:VEVENT END:VCALENDAR