David L.A. Rosson is a recognized food safety expert and certified lead trainer specializing in Seafood HACCP (Hazard Analysis and Critical Control Point) training, food law, and regulatory compliance. He serves as a Lead Trainer for major industry training alliances, including the International HACCP Alliance, Seafood HACCP Alliance and the Food Safety Preventive Control Alliance , offering courses that meet FDA and industry standards for seafood safety training.
He delivers Seafood HACCP training—both in-person and virtual—covering hazard analysis, critical control points, and compliance with FDA regulations (21 CFR 123) required for processors, importers, and quality professionals. Courses include Basic Seafood HACCP and segmented training under the Alliance curriculum.
In addition to HACCP, Rosson provides training in Juice HACCP, Meat & Poultry HACCP, PCQI (Preventive Controls Qualified Individual), Food Protection Manager, and Food Handler training, as well as consulting, HACCP plan development, and support for regulatory compliance.
He operates training and consulting through platforms like HACCP4 Seafood, Safe Food Test and 1HACCPClass, combining deep regulatory knowledge with practical instruction for food industry professionals.
