WEBVTT 1 00:00:01.020 --> 00:00:03.720 So just a reminder, so our critical limits are 2 00:00:03.720 --> 00:00:06.600 the boundaries that were established to ensure 3 00:00:06.600 --> 00:00:10.010 that the CCP is under control. 4 00:00:10.010 --> 00:00:13.630 And, and to make that decision as 5 00:00:13.630 --> 00:00:16.950 to whether or not the product is safe or unsafe. 6 00:00:16.950 --> 00:00:20.110 And then the remaining principles are, 7 00:00:20.110 --> 00:00:23.860 are such as monitoring, verifying and corrective actions 8 00:00:23.860 --> 00:00:27.880 are procedures we do to ensure that our, 9 00:00:27.880 --> 00:00:30.020 our CCP is under control. 10 00:00:30.020 --> 00:00:31.960 So the first one we'll look at, sorry. 11 00:00:31.960 --> 00:00:36.960 Is monitoring, and monitoring is a planned sequence 12 00:00:37.470 --> 00:00:40.800 of observations that you do every time. 13 00:00:40.800 --> 00:00:43.910 So it's observations or measurements used to assess 14 00:00:43.910 --> 00:00:46.410 whether a critical limit is being met. 15 00:00:46.410 --> 00:00:48.550 And at this step 16 00:00:48.550 --> 00:00:51.630 we just want to establish who's, who's doing the monitoring 17 00:00:51.630 --> 00:00:52.840 what are they doing? 18 00:00:52.840 --> 00:00:54.930 How do they, how do they do the task? 19 00:00:54.930 --> 00:00:56.100 Where do they record it? 20 00:00:56.100 --> 00:00:58.780 And then of course, what do they do if they determine 21 00:00:58.780 --> 00:01:01.003 that the critical limit has not been met and 22 00:01:02.037 --> 00:01:05.530 and um, the product would then be considered unsafe. 23 00:01:05.530 --> 00:01:08.200 So we were doing it 24 00:01:08.200 --> 00:01:11.210 at the process step it's genuinely the operators. 25 00:01:11.210 --> 00:01:13.260 So as you write your monitoring procedures 26 00:01:13.260 --> 00:01:15.820 you want to say that what the operator 27 00:01:15.820 --> 00:01:18.486 at the process step is doing, and, 28 00:01:18.486 --> 00:01:21.510 and also I really want to emphasize 29 00:01:21.510 --> 00:01:23.580 that you need to state the frequency. 30 00:01:23.580 --> 00:01:28.180 So it's every day, every batch, every four hours 31 00:01:28.180 --> 00:01:29.730 something to ensure 32 00:01:29.730 --> 00:01:32.480 that--a frequency that you've established 33 00:01:32.480 --> 00:01:34.690 so that the product will be safe. 34 00:01:34.690 --> 00:01:36.960 A reminder answer the question who 35 00:01:36.960 --> 00:01:38.000 what, when, where, why? 36 00:01:38.000 --> 00:01:41.100 So your procedures will include what you're going to check. 37 00:01:41.100 --> 00:01:42.885 So in the cookie case, it's temperature. 38 00:01:42.885 --> 00:01:46.840 You want to be very specific of how they're going to do it. 39 00:01:46.840 --> 00:01:48.770 So here, we're going to suggest we do 40 00:01:48.770 --> 00:01:50.564 at the top tray of the oven. 41 00:01:50.564 --> 00:01:54.200 Ensure people use the thermometer properly 42 00:01:54.200 --> 00:01:59.200 and then record, record it on the daily baking record. 43 00:02:00.130 --> 00:02:01.990 And as we've seen previously 44 00:02:01.990 --> 00:02:04.350 there may be some prerequisite programs that are 45 00:02:04.350 --> 00:02:06.260 also involved at the process step. 46 00:02:06.260 --> 00:02:09.520 And so equipment maintenance is part 47 00:02:09.520 --> 00:02:12.600 of the baking operation. 48 00:02:12.600 --> 00:02:15.440 And so we've also listed here equipment calibration 49 00:02:15.440 --> 00:02:16.273 procedures. 50 00:02:16.273 --> 00:02:17.850 So you may be using a thermometer 51 00:02:17.850 --> 00:02:20.280 that needs to be calibrated, a pH meter 52 00:02:20.280 --> 00:02:23.653 something that needs some attention. 53 00:02:24.630 --> 00:02:29.020 So for the cookie our specific instructions are 54 00:02:29.020 --> 00:02:32.090 that the operator would measure the product's 55 00:02:32.090 --> 00:02:33.850 internal temperature from different areas 56 00:02:33.850 --> 00:02:36.855 of the oven and be specific top, middle, and bottom. 57 00:02:36.855 --> 00:02:40.810 During each baking session, we show them how to 58 00:02:40.810 --> 00:02:44.010 insert the thermometer and, and then wait 59 00:02:44.010 --> 00:02:46.080 until the thermometer is steady and take the reading 60 00:02:46.080 --> 00:02:48.750 and then record it on the daily baking record. 61 00:02:48.750 --> 00:02:52.800 And as part of this, your personnel training program would-- 62 00:02:52.800 --> 00:02:55.730 you would have a record that this particular employee 63 00:02:55.730 --> 00:02:58.490 the operator at this process step has been 64 00:02:58.490 --> 00:03:01.693 trained how to do the CCP monitoring. 65 00:03:04.050 --> 00:03:06.810 In the event that we have not achieved our 66 00:03:06.810 --> 00:03:07.740 a critical limit, 67 00:03:07.740 --> 00:03:12.130 then we need to have a prepared corrective action so 68 00:03:12.130 --> 00:03:16.240 that the unsafe food product doesn't get out into commerce. 69 00:03:16.240 --> 00:03:18.080 And so our corrective actions-- 70 00:03:18.080 --> 00:03:22.170 their specific goal is to, to control the hazard. 71 00:03:22.170 --> 00:03:27.170 And we also will want to investigate what went wrong 72 00:03:27.440 --> 00:03:29.800 and try to prevent it from happening again. 73 00:03:29.800 --> 00:03:32.128 Our corrective action procedures usually 74 00:03:32.128 --> 00:03:36.740 include who we're going to tell when there is a problem. 75 00:03:36.740 --> 00:03:39.420 And, and then what we're going to do 76 00:03:39.420 --> 00:03:41.930 with the affected product. 77 00:03:41.930 --> 00:03:44.420 And our goal then is to correct the problem 78 00:03:44.420 --> 00:03:47.310 during processing then rather than discovering 79 00:03:47.310 --> 00:03:50.680 at the end of the, at the end of the process. 80 00:03:50.680 --> 00:03:51.513 So keep in mind 81 00:03:51.513 --> 00:03:54.675 HACCP is a preventive way of ensuring food safety 82 00:03:54.675 --> 00:03:59.420 and its overall goal is to reduce our reliance 83 00:03:59.420 --> 00:04:03.820 on finished product testing and try to evaluate 84 00:04:03.820 --> 00:04:06.050 or prevent these situations from occurring. 85 00:04:06.050 --> 00:04:11.050 So monitoring our CCP is the appropriate way to do that 86 00:04:11.210 --> 00:04:13.550 and having prepared corrective actions 87 00:04:13.550 --> 00:04:16.100 in the event that we don't meet our critical limit. 88 00:04:17.050 --> 00:04:20.306 So for the, the cookie example, 89 00:04:20.306 --> 00:04:24.050 we have, our goal is to have our critical limit 90 00:04:24.050 --> 00:04:26.650 of 85 degrees Celsius for one minute. 91 00:04:26.650 --> 00:04:29.930 And our suggested corrective action, if we haven't achieved 92 00:04:29.930 --> 00:04:34.495 that is to continue cooking until 85 degrees is reached, or 93 00:04:34.495 --> 00:04:38.810 and then you may establish a criteria 94 00:04:38.810 --> 00:04:40.100 that if after a certain period 95 00:04:40.100 --> 00:04:44.990 of time that you can't achieve the critical limit 96 00:04:44.990 --> 00:04:47.000 you might discard the product. 97 00:04:47.000 --> 00:04:50.271 But we would like to be able to correct the situation 98 00:04:50.271 --> 00:04:53.290 before throwing everything out. 99 00:04:53.290 --> 00:04:55.103 So in the cookie example 100 00:04:55.103 --> 00:04:58.329 we've--our corrective actions we've indicated are 101 00:04:58.329 --> 00:05:00.310 when critical limits are not met 102 00:05:00.310 --> 00:05:02.630 we're going to try to bake the product for a longer period 103 00:05:02.630 --> 00:05:06.020 of time to ensure that it achieves 85 degrees 104 00:05:06.020 --> 00:05:08.120 for one minute, or if we can't do that 105 00:05:08.120 --> 00:05:10.910 and we'll destroy the product, we're then going to 106 00:05:12.148 --> 00:05:14.860 investigate the cause of the nonconformance and 107 00:05:14.860 --> 00:05:17.990 take necessary actions to prevent it from happening again. 108 00:05:17.990 --> 00:05:21.840 Is, is there a problem with the oven--do we 109 00:05:21.840 --> 00:05:22.940 do we need maintenance 110 00:05:22.940 --> 00:05:25.778 or is it just not being used properly--but investigate 111 00:05:25.778 --> 00:05:29.450 and prevent that occurrence from happening again. 112 00:05:29.450 --> 00:05:32.210 And then HACCAP emphasis 113 00:05:32.210 --> 00:05:36.050 on record keeping we're going to record our non-conformances 114 00:05:36.050 --> 00:05:37.460 or our corrective actions 115 00:05:37.460 --> 00:05:41.160 on the daily baking record, including the date time. 116 00:05:41.160 --> 00:05:45.053 And, and then we always sign our production records.