Food Safety and Sanitation Plans

A learning series of videos and activities detailing food safety and sanitation plan development.

Food safety and sanitation plans are important tools to help ensure food safety in food premises. These plans are not only required by law, they are also frequently requested by distributors and customers.

This learning series is for operators of food premises and anyone new to food safety and sanitation plans. The series introduces Hazard Analysis and Critical Control Points (HACCP) concepts and provides step-by-step video instructions on how to develop a HACCP-based food safety plan and sanitation plan that meets provincial regulatory requirements.

Modules

Introduction

Introduction
Introduction

Creating a Food Safety Plan
Introduction

HACCP Activity
Introduction

Creating a Sanitation Plan

Presenter

Nancy Ross

Nancy Ross, BSc (Food Science), MAgr., University of Guelph

Nancy has enjoyed a variety of experiences in her career as a food scientist, working for the past 25 years in Vancouver as an independent food consultant. She has worked with a wide range of companies and assisted the owners of many micro- and small-scale food processors. Nancy also helped design Commissary Connect's Laurel Street facility — BC's first regional full scale food innovation and processing hub. Nancy was a director for the Small Scale Food Processors Association (SSFPA) for many years and now serves as chair of the Agrarians Foundation.

Nancy is a faculty member at UBC in the role of sessional instructor for two courses. FNH 403 Food Law, Regulations and Quality Assurance is a prerequisite course for Food Science graduates that provides basic HACCP food safety training. Her second course, part of the MFS curriculum (FOOD 512, HACCP and Food Safety Management), provides a more in-depth analysis of food safety principles and techniques. Nancy’s extensive background provides her students with a variety of real-world experiences and much food for thought.