1HACCPClass

In-Person HACCP Training October 6-7 2025
2025-10-06 08:00 - 2025-10-07 17:00 (America/Los_Angeles)
In-Person HACCP Training Class
Covering All Commodities: Seafood, Meat & Poultry, Juice, and Eggs and more Led by David LA Rosson – Lead Trainer

Duration:
2 Days – Approximately 16 Hours of Training

Earn Your International HACCP Alliance Certificate of Training
This comprehensive virtual course is designed for food safety professionals working with products regulated under:

21 CFR 123 – Seafood HACCP

21 CFR 120 – Juice HACCP

9 CFR 417 – Meat & Poultry HACCP

21 CFR 117 Subpart C – Preventive Controls for Human Food

While the core principles of HACCP (Hazard Analysis and Critical Control Points) apply across all food industries, this course provides commodity-specific training in regulatory requirements and best practices.

What You’ll Learn:

The 7 Principles of HACCP

How to develop, implement, and verify a HACCP Plan

Commodity-specific hazard analysis and control strategies

Understanding and applying regulatory expectations from USDA-FSIS and FDA

Integration of HACCP with Preventive Controls under FSMA

Real-world examples and exercises across all major food sectors

Materials Provided:

Digital Course Book

HACCP Plan Templates and Guidance Documents

Regulatory Reference Tools

Certificate of Training (International HACCP Alliance Seal)

Your Instructor:
David LA RossonLead Trainer recognized by:

Seafood HACCP Alliance

International HACCP Alliance

Food Safety Preventive Controls Alliance

Produce Safety Alliance

With years of experience in food safety training, law, and regulatory compliance, David brings clarity and insight into complex regulatory frameworks—making HACCP understandable and actionable.

Format:
Live, In-PersonIncludes real-time interaction, group discussions, and breakout sessions.

Who Should Attend:

HACCP Team Members

QA/QC Managers and Supervisors

Food Business Owners and Startups

Regulatory and Compliance Professionals

Food Safety Consultants and Auditors

Register Today

IN-PERSON FSVP TRAINING 10/14 & 10/15/2025
2025-10-14 07:00 - 2025-10-15 11:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States
In Person
Start Date: October 14, 2025 7:00 am
Join us for an Exclusive FSVP Class in Seal Beach California
Dates: October 14 & 15, 2025 212 Main St A3 Seal Beach CA 90740
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.
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.
Key Topics Covered:

Overview of FSVP (Foreign Supplier Verification Program)
Requirements and Compliance under 21 CFR 1 Subpart L
Risk Analysis and Mitigation Strategies
Case Studies and Practical Applications
Q&A Sessions for Participant Interaction

Who Should Attend:

Food Safety Professionals
Compliance Officers
Quality Assurance Personnel
Importers and Exporters
Anyone involved in the Food Supply Chain

Certification: Participants will receive a certificate of completion, attesting to their understanding and proficiency in FSVP regulations.
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!
For registration and inquiries, contact us at david@safefoodtest.com or 562-292-0555.
Follow us on @DavidLARosson for updates and more information.
Join 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

Sign Up Here!

PCQI 2.0 Seal Beach 11/3-11/5/2025
2025-11-03 08:00 - 2025-11-05 12:00
In Person
Start Date: November, 3rd 2025 8:00 am
Exciting Announcement!
NEW 2.0 Curriculum and Guidance
SafeFoodTest.com Main Office
212 Main St A3 Seal Beach CA 90740
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!
Introducing David LA Rosson, Lead Trainer, and his comprehensive PCQI Class!
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.
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.
Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course offers a standardized curriculum recognized by the FDA.
By successfully completing this training under the guidance of David LA Rosson, you’ll meet the requirements for a certificate of completion.
What makes David LA Rosson’s class stand out?
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.
FDA-recognized Curriculum: Rest assured, you’re learning from the best. The curriculum is endorsed by the FDA, ensuring compliance and effectiveness.
Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts.
Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices.
Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today!
Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it!
includes Digital books and materials
Purchase Book Here

In-Person PCQI 2.0 Dallas Texas 11/10-12
2025-11-10 08:00 - 2025-11-12 12:00 | Dallas, TX, 4300 WINGREN, IRVING, TX, United States
Exciting Announcement!
NEW 2.0 Curriculum and Guidance
SafeFoodTest.com
Homewood Suites Las Colinas/Irving
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!
Introducing David LA Rosson, Lead Trainer, and his comprehensive PCQI Class!
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.
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.
Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course offers a standardized curriculum recognized by the FDA.
By successfully completing this training under the guidance of David LA Rosson, you’ll meet the requirements to become a certified PCQI.
What makes David LA Rosson’s class stand out?
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.
FDA-recognized Curriculum: Rest assured, you’re learning from the best. The curriculum is endorsed by the FDA, ensuring compliance and effectiveness.
Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts.
Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices.
Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today!
Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it!
includes Digital books and materials

IN-PERSON FSVP TRAINING 11/20 & 11/21/2025
2025-11-20 08:00 - 2025-11-21 12:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States
In Person
Start Date: November 20, 2025 7:00 am
Join us for an Exclusive FSVP Class in Seal Beach California
Dates: November 20 and 21 212 Main St A3 Seal Beach CA 90740
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.
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.
Key Topics Covered:

Overview of FSVP (Foreign Supplier Verification Program)
Requirements and Compliance under 21 CFR 1 Subpart L
Risk Analysis and Mitigation Strategies
Case Studies and Practical Applications
Q&A Sessions for Participant Interaction

Who Should Attend:

Food Safety Professionals
Compliance Officers
Quality Assurance Personnel
Importers and Exporters
Anyone involved in the Food Supply Chain

Certification: Participants will receive a certificate of completion, attesting to their understanding and proficiency in FSVP regulations.
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!
For registration and inquiries, contact us at david@safefoodtest.com or 562-292-0555.
Follow us on @DavidLARosson for updates and more information.
Join 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

Sign Up Here!

PCQI 2.0 Seal Beach 12/1-12/3/2025
2025-12-01 08:00 - 2025-12-03 12:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States
In Person
Start Date: December, 1st 2025 8:00 am
Exciting Announcement!
NEW 2.0 Curriculum and Guidance
SafeFoodTest.com Main Office
212 Main St A3 Seal Beach CA 90740
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!
Introducing David LA Rosson, Lead Trainer, and his comprehensive PCQI Class!
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.
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.
Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course offers a standardized curriculum recognized by the FDA.
By successfully completing this training under the guidance of David LA Rosson, you’ll meet the requirements for a certificate of completion.
What makes David LA Rosson’s class stand out?
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.
FDA-recognized Curriculum: Rest assured, you’re learning from the best. The curriculum is endorsed by the FDA, ensuring compliance and effectiveness.
Interactive Learning: Forget boring lectures! David fosters an engaging learning environment where participants actively participate and absorb key concepts.
Real-world Applications: Gain practical insights that you can directly apply to your food manufacturing/processing practices.
Don’t miss out on this invaluable opportunity! Check out David LA Rosson’s upcoming PCQI Class schedule and secure your spot today!
Elevate your food safety standards with David LA Rosson’s PCQI Class. Your customers’ health and satisfaction are worth it!
includes Digital books and materials
Purchase Book Here

Virtual Juice HACCP - January 8 & 9
2026-01-08 08:00 - 2026-01-09 17:00
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

12 hours of active participation split into 2 days with 1/2-hour lunch break per day
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class

Juice HACCP Course Agenda:
Day 1
Welcome & Introductions

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

Lunch

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

Adjourn
Day 2
Welcome & Review

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

Lunch

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

Adjourn

In-Person HACCP Training - January 28 & 29
2026-01-28 08:00 - 17:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States

In Person HACCP - February 9 & 10
2026-02-09 08:00 - 2026-02-10 17:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States

Virtual Meat, Poultry, & Egg HACCP - February 12 & 13
2026-02-12 08:00 - 2026-02-13 17:00
Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.
Digital Curriculum & HACCP Plan Documents
International HACCP Alliance Certificate issued after completion of the course.
Virtual Class Requirements:

16 hours of active participation with a 1-hour lunch and breaks
Computer & Internet Connection
Computer microphone or phone for audio participation during the virtual class
Webcam required for video participation during the virtual class
Student Information sheet filled out before class

Virtual Meat, Poultry, & Egg HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

Describe the purpose of the course
Explain the relationship of the International Alliance
Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

Review programs that need to be in place before implementation of a HACCP program
Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
Review examples of SCPs, monitoring, and records in curriculum manual
Review other relevant regulatory requirements that may apply to the audience

SAFETY HAZARDS

Describe the general types of hazards including species-related hazards and process-related hazards
Describe the species and process-related safety hazards with emphasis on:

What causes a safety hazard
What products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce example to demonstrate preliminary steps

Break
CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

Define critical control points (CCPs)
Continue with teaching example to identify CCPs
Discuss tools to help identify CCP

Lunch
ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit
Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions
Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine, and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures
Use an example to illustrate how to identify verification procedures

Day 2
RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the USDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

Introduce the USDA HACCP regulation and its format
Discuss each of the elements of the regulation using the curriculum manual format

RESOURCES FOR PREPARING HACCP PLANS
Break
REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

Students complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary

Lunch
GROUP PRESENTATIONS

Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors

REVIEW, Q&A, AND ADJOURN

Virtual Juice HACCP - March 18 & 19
2026-03-18 08:00 - 2026-03-19 17:00

In Person HACCP Course - April 6 & 7
2026-04-06 08:00 - 2026-04-07 17:00 | seal beach ca, 212 Main St A3, Seal Beach, CA, 90740, United States

Virtual Meat, Poultry, & Egg HACCP - April 9 & 10
2026-04-09 08:00 - 17:00

Virtual Juice HACCP - April 29 & 30
2026-04-29 08:00 - 2026-04-30 17:00
