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DTSTART;TZID=America/Los_Angeles:20251201T080000
DTEND;TZID=America/Los_Angeles:20251203T120000
DTSTAMP:20260416T140207
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:20260108T080000
DTEND;TZID=America/Los_Angeles:20260109T170000
DTSTAMP:20260416T140208
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:20260128T080000
DTEND;TZID=America/Los_Angeles:20260128T170000
DTSTAMP:20260416T140208
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:20260209T080000
DTEND;TZID=America/Los_Angeles:20260210T170000
DTSTAMP:20260416T140208
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:20260212T080000
DTEND;TZID=America/Los_Angeles:20260213T170000
DTSTAMP:20260416T140208
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:20260318T080000
DTEND;TZID=America/Los_Angeles:20260319T170000
DTSTAMP:20260416T140208
CREATED:20251002T164405Z
LAST-MODIFIED:20251002T164422Z
UID:1800-1773820800-1773939600@1haccpclass.com
SUMMARY:Virtual Juice HACCP - March 18 & 19
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-march-18/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260406T080000
DTEND;TZID=America/Los_Angeles:20260407T170000
DTSTAMP:20260416T140208
CREATED:20251002T170040Z
LAST-MODIFIED:20251002T170040Z
UID:1819-1775462400-1775581200@1haccpclass.com
SUMMARY:In Person HACCP Course - April 6 & 7
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-course-april-6-7/
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:20260409T080000
DTEND;TZID=America/Los_Angeles:20260409T170000
DTSTAMP:20260416T140208
CREATED:20251002T170707Z
LAST-MODIFIED:20251002T170707Z
UID:1826-1775721600-1775754000@1haccpclass.com
SUMMARY:Virtual Meat\, Poultry\, & Egg HACCP - April 9 & 10
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-april-9-10/
CATEGORIES:Meat & Poultry HACCP,Virtual Meat & Poultry
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260429T080000
DTEND;TZID=America/Los_Angeles:20260430T170000
DTSTAMP:20260416T140208
CREATED:20251002T164620Z
LAST-MODIFIED:20251002T164620Z
UID:1803-1777449600-1777568400@1haccpclass.com
SUMMARY:Virtual Juice HACCP - April 29 & 30
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-april-29-30/
END:VEVENT
END:VCALENDAR