Are you an organic processor who is confused about what types of food safety preventive controls you need to implement in your operation? If so, you're in the right place. In this webinar we will go through the process of hazard analysis which is the first step to implementing preventive 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, several useful resources for conducting a hazard analysis will be provided. This webinar is supported by Food Safety Outreach Program Grant 2020-70020-33025 from the USDA National Institute of Food and Agriculture.