NEW DATE! 3/8 - Hazard Analysis Webinar for Organic Food Processors

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"The broadcast date of this webinar has changed to March 8, 2022, 10:00 a.m. Pacific Time." 

Are you an organic processor who’s confused about what types of food safety preventative controls you need to implement in your operation? If so, you're in the right place. Join us for the fifth webinar in our Food Safety for Organic Processors series. During the webinar we will walk through the process of hazard analysis, which is the first step to implementing preventative controls.

Conducting a hazard analysis is a systematic approach to determine what types of preventive controls need to be implemented to ensure the production of safe food.  The process for conducting a hazard analysis and assessing which hazards are likely to occur in a product can be a challenge for many new food businesses.  In this webinar, Dr. Erin DiCaprio from the University of California, Davis will walk through the hazard analysis process for various types of food products.  The webinar will cover the rationale for when a hazard is elevated to requiring a preventive control versus a hazard that will be controlled by Current Good Manufacturing Practices.  Moreover, useful resources for conducting a hazard analysis will be provided.  

This webinar is part of an nine-part webinar series on food safety for organic food processors. For more information on the series, recordings of past webinars, and registration for future webinars, visit the CCOF website.

Meet Our Team 

Lead Trainer: Dr. Erin DiCaprio is an assistant cooperative extension specialist in community food safety in the department of food science at the University of California, Davis. She is a lead instructor for the FSMA Preventive Controls Rule and a trainer for the FSMA Produce Safety Rule. DiCaprio routinely offers food safety training to small-scale food processors and distributors in California.  

Washington Food Safety Expert: Dr. Stephanie Smith is a statewide consumer food safety specialist in the School of Food Science at Washington State University. She is a lead instructor for FSPCA’s Preventive Controls for Human Food and the Produce Safety Alliance Grower’s Training, which are officially recognized by the Food and Drug Administration (FDA) for FSMA training. She is also an instructor for the Better Process Control School. She delivers food safety and regulatory training to growers, food processors, food handlers and consumers across Washington state.  

Washington Organic Experts: Scott Rice and Heidi Peroni both work for the Washington State Department of Agriculture (WSDA) Organic Program. Rice is the program’s external affairs coordinator and is responsible for a wide range of organic policy, regulatory, and certification activities. He recently completed a five-year term representing organic certifiers on the USDA National Organic Standards Board. Peroni is the program’s education and outreach specialist. She develops program resources and administers grants related to improving technical assistance for certified clients and the organic community.  

California Organic and Food Safety Experts: Jacob Guth and Ana Rivas both work for CCOF Certification Services’ food safety program that specializes in GLOBALG.A.P. and PrimusGFS food safety certification for organic producers. Guth serves as the program’s director and Rivas is a food safety certification specialist.  

Thank You to Our Funder 
This webinar series is supported by Food Safety Outreach Program Grant 2020-70020-33025 from the USDA National Institute of Food and Agriculture. 

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    Pacific Standard Time (GMT-8)
    (831) 423-2263

    United States