David L.A. Rosson is a Seafood HACCP expert and Lead Trainer with decades of real-world experience working across the seafood supply chain—from harvest and import to processing, distribution, and retail. His background combines food law and food science, allowing him to translate FDA Seafood HACCP requirements (21 CFR 123) into practical, workable systems.
He helps seafood businesses identify hazards, build or correct HACCP plans, train staff, and maintain compliance, with a focus on preventing illness, regulatory violations, and costly disruptions. His approach emphasizes clear decision-making, defensible records, and HACCP plans that actually function in day-to-day operations—not just on paper.