Hazard Analysis Training

To have an effective Hazard Analysis Critical Control Point (HACCP) plan, you need to start with a complete, accurate hazard analysis. Hazard analysis is the first of six HACCP principles and the outcome of your hazard analysis will affect the other six HACCP principles. When you identify a significant hazard during your hazard analysis, you can control the risk associated with it and produce safe food.

At this workshop learn how to identify food safety hazards in your products and processes, how to evaluate the hazards and how to document your hazard analysis.

Date:      Wednesday, February 28, 2018
Time:        9:00 a.m. to 11:30 a.m.
Location:  Mezzanine Board Room, 545 University Cres., Winnipeg 

Who should attend

  • HACCP coordinators
  • Food processors considering implementing HACCP
  • Food safety consultants


Workshop description

This workshop will include:

  • How to conduct a hazard analysis
  • Common mistakes and how to avoid them
  • How to document a hazard analysis
  • Description of how hazard analysis fits into HACCP



Registration is free but pre-registration is required.

To register, email the registration form or call 204-391-3064.


For more information

Email the CVO/Food Safety Branch or call 204-795-8418 in Winnipeg