WEBVTT 1 00:00:01.330 --> 00:00:04.750 So now that we have an understanding 2 00:00:04.750 --> 00:00:06.020 of the types of hazards, 3 00:00:06.020 --> 00:00:09.300 and how we're gonna control them, 4 00:00:09.300 --> 00:00:12.020 and use our prerequisite programs 5 00:00:12.020 --> 00:00:13.570 as preventative measures, 6 00:00:13.570 --> 00:00:14.510 let's take a look at 7 00:00:14.510 --> 00:00:16.035 how we describe hazards 8 00:00:16.035 --> 00:00:18.430 at each process step. 9 00:00:18.430 --> 00:00:21.920 And so I generally recommend 10 00:00:21.920 --> 00:00:24.410 just--you're gonna take your processing steps, 11 00:00:24.410 --> 00:00:25.390 keep them in order. 12 00:00:25.390 --> 00:00:28.050 So you're gonna start with receiving 13 00:00:28.050 --> 00:00:30.370 and walk through all the processing steps 14 00:00:30.370 --> 00:00:31.823 through to distribution. 15 00:00:32.770 --> 00:00:34.487 I try to encourage people to use a 16 00:00:34.487 --> 00:00:38.590 two-part statement when you identify your hazards. 17 00:00:38.590 --> 00:00:43.220 And so here at the refrigerated storage of ingredients, 18 00:00:43.220 --> 00:00:46.896 we've identified potential chemical contamination. 19 00:00:46.896 --> 00:00:48.870 And why is it happening? 20 00:00:48.870 --> 00:00:50.750 Due to improper storage 21 00:00:50.750 --> 00:00:53.160 of allergen and non allergen products. 22 00:00:53.160 --> 00:00:55.700 And I find if you use that two-step process 23 00:00:55.700 --> 00:00:58.030 it leads you into selecting your 24 00:00:58.030 --> 00:01:00.720 prerequisite program more easily. 25 00:01:00.720 --> 00:01:03.610 So potential chemical contamination 26 00:01:03.610 --> 00:01:05.210 due to improper storage, 27 00:01:05.210 --> 00:01:06.750 we're gonna deal with that 28 00:01:06.750 --> 00:01:09.052 by our allergen control program. 29 00:01:09.052 --> 00:01:11.750 And in the right-hand column 30 00:01:11.750 --> 00:01:13.931 of the hazard analysis form, 31 00:01:13.931 --> 00:01:17.350 we detail how we're gonna do that. 32 00:01:17.350 --> 00:01:19.610 We're gonna store allergen and non-allergen 33 00:01:19.610 --> 00:01:20.733 products separately. 34 00:01:22.100 --> 00:01:24.400 For mixing, sheeting, and cutting, 35 00:01:24.400 --> 00:01:26.210 here we're concerned about 36 00:01:26.210 --> 00:01:28.300 improper employee practices 37 00:01:28.300 --> 00:01:29.560 and we've identified 38 00:01:29.560 --> 00:01:32.660 the hazard of potential pathogen contamination 39 00:01:32.660 --> 00:01:36.270 due to improper personnel practices and handling. 40 00:01:36.270 --> 00:01:37.510 And we deal with that 41 00:01:37.510 --> 00:01:39.230 by training our employees, 42 00:01:39.230 --> 00:01:42.020 and we monitor their behaviour in the facility 43 00:01:42.020 --> 00:01:44.150 to ensure that they are washing their hands 44 00:01:44.150 --> 00:01:46.193 and wearing hair nets et cetera. 45 00:01:47.160 --> 00:01:49.200 As we move on to baking, 46 00:01:49.200 --> 00:01:50.950 a more significant hazard 47 00:01:50.950 --> 00:01:52.650 we have pathogens survival 48 00:01:52.650 --> 00:01:56.230 due to improper temperature distribution 49 00:01:56.230 --> 00:01:58.123 and time applications. 50 00:01:59.813 --> 00:02:02.230 And the risk of growth of 51 00:02:02.230 --> 00:02:05.210 or survival of the listed pathogens there. 52 00:02:05.210 --> 00:02:09.410 And how we're gonna control that is baking. 53 00:02:09.410 --> 00:02:14.410 Now this is gonna lead into being a critical control point. 54 00:02:15.340 --> 00:02:20.340 And I'm gonna show how we use the decision tree 55 00:02:20.500 --> 00:02:22.990 because people have had challenges 56 00:02:22.990 --> 00:02:25.510 in the past determining whether a hazard 57 00:02:25.510 --> 00:02:28.840 can be controlled by a prerequisite program 58 00:02:28.840 --> 00:02:33.053 or it needs to be controlled as a critical control point. 59 00:02:36.220 --> 00:02:39.680 A critical control point has been defined as 60 00:02:39.680 --> 00:02:42.310 a step in the process or a point in your process 61 00:02:42.310 --> 00:02:45.530 where controls are essential to preventing hazards 62 00:02:45.530 --> 00:02:48.190 or reducing them to an acceptable level. 63 00:02:48.190 --> 00:02:51.846 When you know, HACCP has been around for 50 years now. 64 00:02:51.846 --> 00:02:55.130 And when we started out we simply described 65 00:02:55.130 --> 00:02:57.210 a CCP as step in the process 66 00:02:57.210 --> 00:02:58.870 where loss of control 67 00:02:58.870 --> 00:03:01.120 would result in a food safety hazard. 68 00:03:01.120 --> 00:03:05.110 But now as we are doing more risk analysis 69 00:03:05.110 --> 00:03:07.070 at each one of these hazards, 70 00:03:07.070 --> 00:03:10.410 we may find steps in the process 71 00:03:10.410 --> 00:03:12.800 where its not possible to prevent 72 00:03:12.800 --> 00:03:14.960 or eliminate the hazard entirely 73 00:03:14.960 --> 00:03:17.770 but we can reduce it to an acceptable level. 74 00:03:17.770 --> 00:03:19.500 So over time our definition 75 00:03:19.500 --> 00:03:21.070 of a critical control point 76 00:03:21.070 --> 00:03:24.040 has moved to a more quantitative assessment 77 00:03:24.040 --> 00:03:26.303 of and how we're gonna control it. 78 00:03:29.142 --> 00:03:30.800 So we need to identify 79 00:03:30.800 --> 00:03:32.220 these critical control points 80 00:03:32.220 --> 00:03:34.050 and how we're going to deal with it 81 00:03:34.050 --> 00:03:35.720 at this step in the process 82 00:03:35.720 --> 00:03:38.070 because there may not be a step 83 00:03:38.070 --> 00:03:39.300 further on in the process 84 00:03:39.300 --> 00:03:40.870 where we can control the hazards. 85 00:03:40.870 --> 00:03:42.970 So we must eliminate it, prevent it, 86 00:03:42.970 --> 00:03:45.890 or reduce it to an acceptable level 87 00:03:45.890 --> 00:03:48.383 at that particular process step.