WEBVTT 1 00:00:00.870 --> 00:00:03.960 So back in 1993, 2 00:00:03.960 --> 00:00:06.570 with the Codex document that was published, 3 00:00:06.570 --> 00:00:09.510 they included this CCP Decision Tree 4 00:00:09.510 --> 00:00:13.300 which was developed to help people make this decision. 5 00:00:13.300 --> 00:00:16.364 And we'll go through this decision tree 6 00:00:16.364 --> 00:00:20.190 and look at the questions that are included here. 7 00:00:20.190 --> 00:00:24.870 So, remember that we've identified 8 00:00:24.870 --> 00:00:27.000 all hazards in the process steps, 9 00:00:27.000 --> 00:00:29.690 and now we are taking a look at 10 00:00:29.690 --> 00:00:31.470 at how we're going to control them. 11 00:00:31.470 --> 00:00:34.040 So ideally we would like to control hazards 12 00:00:34.040 --> 00:00:35.632 with a prerequisite program. 13 00:00:35.632 --> 00:00:40.408 We'd like to have as few CCPs as possible in our process 14 00:00:40.408 --> 00:00:44.290 by ensuring we have well-developed prerequisite programs. 15 00:00:44.290 --> 00:00:46.780 And so you're going to ask yourself the question 16 00:00:46.780 --> 00:00:48.186 after you've described the hazard: 17 00:00:48.186 --> 00:00:52.180 Can I control this hazard with a prerequisite program? 18 00:00:52.180 --> 00:00:57.154 And if you determine that there is not a control measure 19 00:00:57.154 --> 00:01:00.900 that will control the hazard, 20 00:01:00.900 --> 00:01:02.650 you're gonna move on to question two. 21 00:01:02.650 --> 00:01:05.800 Let's take a look at baking again, okay? 22 00:01:05.800 --> 00:01:07.520 So here in baking, 23 00:01:07.520 --> 00:01:09.970 we say pathogen survival due to 24 00:01:09.970 --> 00:01:14.970 improper time and temperature application in the oven. 25 00:01:15.195 --> 00:01:18.730 So yes, we are going to, at this baking step, 26 00:01:18.730 --> 00:01:20.050 we're going to have identified that 27 00:01:20.050 --> 00:01:22.830 we do need to have equipment maintenance 28 00:01:22.830 --> 00:01:26.400 to ensure that the ovens are working properly. 29 00:01:26.400 --> 00:01:28.220 We're going to calibrate our ovens 30 00:01:28.220 --> 00:01:29.980 perhaps on an annual basis 31 00:01:29.980 --> 00:01:32.440 have someone come in and do some maintenance. 32 00:01:32.440 --> 00:01:36.270 We are going to train our employees how to use the oven 33 00:01:36.270 --> 00:01:39.900 and how to, y'know, bake the cookies that we're making. 34 00:01:39.900 --> 00:01:42.940 But to actually ensure that the cookies 35 00:01:42.940 --> 00:01:44.000 that uh 36 00:01:45.470 --> 00:01:47.960 are cooked to our 85 degrees 37 00:01:47.960 --> 00:01:51.610 for two minutes of CCP that we'll see in a moment, 38 00:01:51.610 --> 00:01:54.200 we need to actually measure the temperature. 39 00:01:54.200 --> 00:01:57.850 And I hope that demonstrates to you the difference between 40 00:01:57.850 --> 00:01:59.920 controlling with a prerequisite program 41 00:01:59.920 --> 00:02:02.440 and then determining that 42 00:02:02.440 --> 00:02:04.890 it really needs to be a critical control point 43 00:02:04.890 --> 00:02:07.843 where we're going to apply the principles of HACCP. 44 00:02:09.330 --> 00:02:11.850 So we identified the hazards 45 00:02:11.850 --> 00:02:13.908 and now we're determining that this baking step 46 00:02:13.908 --> 00:02:16.920 is going to be a critical control point. 47 00:02:16.920 --> 00:02:20.010 So we'll move on to question number two: 48 00:02:20.010 --> 00:02:22.790 Can you control the hazard with a control measure? 49 00:02:22.790 --> 00:02:23.780 Yes, we can. 50 00:02:23.780 --> 00:02:25.547 We can measure the temperature 51 00:02:25.547 --> 00:02:29.373 of the cookie in the oven at some point. 52 00:02:30.290 --> 00:02:32.330 Is the hazard--So we're gonna say yes 53 00:02:32.330 --> 00:02:35.500 and continue on with the decision tree. 54 00:02:35.500 --> 00:02:37.680 The third question of the decision tree: 55 00:02:37.680 --> 00:02:40.150 Is the hazard at an acceptable level now, 56 00:02:40.150 --> 00:02:41.600 or could it increase? 57 00:02:41.600 --> 00:02:46.600 So if we--remember, our hazard concern is pathogen survival, 58 00:02:46.740 --> 00:02:49.010 so if we haven't baked the cookie properly 59 00:02:49.010 --> 00:02:53.980 then there is the risk that the hazard could get worse. 60 00:02:53.980 --> 00:02:56.970 So we're going to answer yes to that question. 61 00:02:56.970 --> 00:02:59.300 The question four, will this process step 62 00:02:59.300 --> 00:03:01.160 eliminate or reduce the hazard 63 00:03:01.160 --> 00:03:02.810 to an acceptable level? 64 00:03:02.810 --> 00:03:03.990 That's why we're baking. 65 00:03:03.990 --> 00:03:06.940 We want to achieve the right time and temperature treatment, 66 00:03:06.940 --> 00:03:09.840 and so the answer to that question is yes. 67 00:03:09.840 --> 00:03:12.930 So at this point in time, we have decided 68 00:03:12.930 --> 00:03:16.230 that the product of the step is a CCP 69 00:03:16.230 --> 00:03:19.110 and we'll carry on with the other principles of HACCP. 70 00:03:19.110 --> 00:03:20.960 There is another question there: 71 00:03:20.960 --> 00:03:22.750 Will a later step in your production 72 00:03:22.750 --> 00:03:24.743 eliminate or reduce the hazard? 73 00:03:25.984 --> 00:03:27.690 And I'll give you an example 74 00:03:27.690 --> 00:03:30.660 of where that question might come into play. 75 00:03:30.660 --> 00:03:32.040 Remember we want to have 76 00:03:32.040 --> 00:03:34.830 as few critical control points as possible. 77 00:03:34.830 --> 00:03:38.470 So if you have determined that there is a step later on 78 00:03:38.470 --> 00:03:40.660 in the process that will control the hazard, 79 00:03:40.660 --> 00:03:42.210 you might want to just operate 80 00:03:42.210 --> 00:03:45.500 that second process step as a CCP. 81 00:03:45.500 --> 00:03:47.970 An example of that would be a company 82 00:03:47.970 --> 00:03:51.280 that operates with two metal detectors. 83 00:03:51.280 --> 00:03:53.640 And you might have a metal detector 84 00:03:53.640 --> 00:03:55.840 for screening ingredients 85 00:03:55.840 --> 00:03:57.990 as they're coming into the facility, 86 00:03:57.990 --> 00:04:01.240 and then a second metal detector 87 00:04:01.240 --> 00:04:04.494 when you are at the packaging step 88 00:04:04.494 --> 00:04:08.010 and going into the finished product storage area. 89 00:04:08.010 --> 00:04:09.470 And so if you asked yourself 90 00:04:09.470 --> 00:04:12.150 the questions for metal detection: 91 00:04:12.150 --> 00:04:14.642 Can you control the hazard with a control measure? 92 00:04:14.642 --> 00:04:16.460 Yes, I'm going to run the product 93 00:04:16.460 --> 00:04:18.180 through the metal detector. 94 00:04:18.180 --> 00:04:20.510 Is the hazard at an acceptable level now, 95 00:04:20.510 --> 00:04:21.850 or could it increase? 96 00:04:21.850 --> 00:04:24.455 If you don't run the product through the metal detector, 97 00:04:24.455 --> 00:04:28.000 you won't have identified that there is a metal hazard. 98 00:04:28.000 --> 00:04:31.373 And so it is at an unacceptable level. 99 00:04:33.643 --> 00:04:35.020 Will this process step eliminate 100 00:04:35.020 --> 00:04:37.530 or reduce the hazard to an acceptable level? 101 00:04:37.530 --> 00:04:39.760 Yes, that's why we're running the product 102 00:04:39.760 --> 00:04:41.210 through the metal--the raw materials 103 00:04:41.210 --> 00:04:42.620 through the metal detector. 104 00:04:42.620 --> 00:04:44.360 But when we get to that final question: 105 00:04:44.360 --> 00:04:46.420 will a later step in your production 106 00:04:46.420 --> 00:04:49.000 eliminate or reduce the hazard? 107 00:04:49.000 --> 00:04:49.833 You're going to say, oh yeah, 108 00:04:49.833 --> 00:04:51.870 there is a second metal detector, 109 00:04:51.870 --> 00:04:54.400 so the hazard is going to be controlled then. 110 00:04:54.400 --> 00:04:58.650 So you could control it as a CCP 111 00:04:58.650 --> 00:05:00.540 at that second process step, 112 00:05:00.540 --> 00:05:03.130 but it's my observation that in industry, 113 00:05:03.130 --> 00:05:05.750 people have just found it easier to 114 00:05:06.750 --> 00:05:09.500 consider them both critical control points 115 00:05:09.500 --> 00:05:12.823 and develop the monitoring procedures at that point. 116 00:05:13.950 --> 00:05:16.880 Now, back here between question one and two, 117 00:05:16.880 --> 00:05:20.980 if you ask yourself the question, oops, 118 00:05:20.980 --> 00:05:22.933 if you ask yourself the question: 119 00:05:24.040 --> 00:05:26.150 is the identified hazard controlled 120 00:05:26.150 --> 00:05:28.190 by a prerequisite program, 121 00:05:28.190 --> 00:05:32.580 and you haven't identified a prerequisite program 122 00:05:32.580 --> 00:05:36.350 that control the hazard, you move on to question two: 123 00:05:36.350 --> 00:05:39.340 Can you control the hazard with a control measure? 124 00:05:39.340 --> 00:05:41.453 There may not be a control measure. 125 00:05:42.320 --> 00:05:44.980 And so you're going to have to reevaluate 126 00:05:44.980 --> 00:05:47.610 because you now have an uncontrolled hazard 127 00:05:47.610 --> 00:05:50.480 and it's suggested here that you might modify 128 00:05:50.480 --> 00:05:54.100 the process step, your production process, or your product. 129 00:05:54.100 --> 00:05:55.500 So you may discover that you're going to 130 00:05:55.500 --> 00:05:57.710 have to add a cook step, 131 00:05:57.710 --> 00:06:01.360 or you're going to have to change your formulation somehow 132 00:06:01.360 --> 00:06:04.850 to reduce water activity, or change your packaging method. 133 00:06:04.850 --> 00:06:09.110 But at that point you have an uncontrolled hazard 134 00:06:09.110 --> 00:06:11.490 and you need to modify your process. 135 00:06:11.490 --> 00:06:16.220 And so, as you do your hazard identification, 136 00:06:16.220 --> 00:06:18.950 remember we're identifying all hazards 137 00:06:18.950 --> 00:06:21.526 and we want to ensure that at the end of this operation 138 00:06:21.526 --> 00:06:23.980 we have dealt with all hazards. 139 00:06:23.980 --> 00:06:25.710 So they're going to either be 140 00:06:25.710 --> 00:06:28.200 controlled with a prerequisite program, 141 00:06:28.200 --> 00:06:30.834 controlled with a critical control point, 142 00:06:30.834 --> 00:06:34.111 where we may identify some uncontrolled hazards 143 00:06:34.111 --> 00:06:39.111 that we we need to do something to fix that situation, 144 00:06:39.920 --> 00:06:41.550 but we are going to address 145 00:06:41.550 --> 00:06:44.700 every hazard that we have identified. 146 00:06:44.700 --> 00:06:47.570 So here, in our cookie example then, 147 00:06:47.570 --> 00:06:50.540 we have identified the biological hazard: 148 00:06:50.540 --> 00:06:55.060 pathogen survival due to improper temperature distribution 149 00:06:55.060 --> 00:06:57.340 and time-temperature applications, 150 00:06:57.340 --> 00:06:59.730 and so we're evaluating our baking step 151 00:06:59.730 --> 00:07:01.970 and we've identified it as CCP, 1B. 152 00:07:04.030 --> 00:07:06.770 So as you go through your hazard analysis 153 00:07:06.770 --> 00:07:09.720 you're just going to be going through it sequentially, 154 00:07:09.720 --> 00:07:11.993 do each step, identify the hazards, 155 00:07:14.520 --> 00:07:16.410 record the control measure, 156 00:07:16.410 --> 00:07:19.110 and then move on to the next process step. 157 00:07:19.110 --> 00:07:22.040 So it follows then that the first CCP 158 00:07:22.040 --> 00:07:25.070 that you identify would be number one in your process flow, 159 00:07:25.070 --> 00:07:27.110 and you include the symbol whether it's a 160 00:07:27.110 --> 00:07:29.440 biological, chemical, or physical hazard. 161 00:07:29.440 --> 00:07:33.560 And then the next hazard, next CCP 162 00:07:33.560 --> 00:07:36.440 that you identify would be number two 163 00:07:36.440 --> 00:07:41.440 and then include the hazard type in that symbol.