WEBVTT 1 00:00:01.640 --> 00:00:05.560 So those principles, identifying hazards, 2 00:00:05.560 --> 00:00:07.500 establishing critical control points, 3 00:00:07.500 --> 00:00:09.410 establishing the critical limits, 4 00:00:09.410 --> 00:00:11.490 establishing monitoring procedures, 5 00:00:11.490 --> 00:00:13.540 and establishing corrective actions-- 6 00:00:13.540 --> 00:00:16.430 those are the minimum requirements 7 00:00:16.430 --> 00:00:20.780 of the Ministry of Health food safety plan. 8 00:00:20.780 --> 00:00:23.920 There are two other principles in HACCP 9 00:00:23.920 --> 00:00:25.940 in the Codex principle of HACCP, 10 00:00:25.940 --> 00:00:28.470 they're good to know and good to implement. 11 00:00:28.470 --> 00:00:30.850 And so we'll go through them here, 12 00:00:30.850 --> 00:00:33.860 even though they're not a regulatory requirement 13 00:00:33.860 --> 00:00:34.693 at this time. 14 00:00:36.070 --> 00:00:39.540 So verification, its ultimate goal is to ensure 15 00:00:39.540 --> 00:00:44.540 that our monitoring procedures are being done properly, 16 00:00:45.070 --> 00:00:47.770 and our corrective actions are being followed 17 00:00:47.770 --> 00:00:48.880 if they're required. 18 00:00:48.880 --> 00:00:50.200 And they also ensure 19 00:00:50.200 --> 00:00:52.920 that our overall HACCP plan is working 20 00:00:52.920 --> 00:00:56.730 and that the critical limit that we've established 21 00:00:56.730 --> 00:00:58.540 is suitable for the product. 22 00:00:58.540 --> 00:01:00.860 There may be new information that comes to us 23 00:01:00.860 --> 00:01:04.863 and we need to reevaluate our hazard. 24 00:01:06.270 --> 00:01:09.600 And this we would do in our verification activities. 25 00:01:09.600 --> 00:01:12.820 So verification, our procedures, tests sampling, 26 00:01:12.820 --> 00:01:14.630 and other evaluation tools 27 00:01:14.630 --> 00:01:17.180 to see if a control measure at a CCP 28 00:01:17.180 --> 00:01:19.180 is working effectively 29 00:01:19.180 --> 00:01:22.700 and that it controls hazard appropriately. 30 00:01:22.700 --> 00:01:24.190 So as I mentioned, 31 00:01:24.190 --> 00:01:25.023 you're gonna ensure 32 00:01:25.023 --> 00:01:27.550 monitoring and corrective actions are followed, 33 00:01:27.550 --> 00:01:30.010 by doing verification activities, 34 00:01:30.010 --> 00:01:32.540 you will see that your employee training is effective, 35 00:01:32.540 --> 00:01:35.050 and that your overall food safety plan is effective, 36 00:01:35.050 --> 00:01:36.980 and the critical limit you've established 37 00:01:36.980 --> 00:01:38.203 controls the hazard. 38 00:01:40.710 --> 00:01:43.910 So one of the major activities of verification 39 00:01:43.910 --> 00:01:45.580 is a record review. 40 00:01:45.580 --> 00:01:47.830 And so we've seen in monitoring, 41 00:01:47.830 --> 00:01:51.020 the person might be doing it every four hours, 42 00:01:51.020 --> 00:01:53.290 every day, every batch. 43 00:01:53.290 --> 00:01:56.690 In verification, it's usually less frequent 44 00:01:56.690 --> 00:01:59.140 and somebody else will be doing it, 45 00:01:59.140 --> 00:02:01.030 because they're, you know, observing 46 00:02:01.030 --> 00:02:03.800 that the person doing the monitoring task 47 00:02:03.800 --> 00:02:05.060 is doing it properly. 48 00:02:05.060 --> 00:02:06.990 So record review at the end of the week, 49 00:02:06.990 --> 00:02:07.910 or the end of the day 50 00:02:07.910 --> 00:02:10.533 is a common verification activity. 51 00:02:11.390 --> 00:02:15.040 Myself, to ensure that employee training is effective, 52 00:02:15.040 --> 00:02:17.890 I've set up a verification activity schedules, 53 00:02:17.890 --> 00:02:19.170 like every two weeks, 54 00:02:19.170 --> 00:02:21.670 I'll go out and watch a person do their tasks. 55 00:02:21.670 --> 00:02:24.703 So watch the receiver do their task. 56 00:02:27.957 --> 00:02:32.900 I'll watch the operator do their monitoring task at a CCP. 57 00:02:32.900 --> 00:02:36.083 When I've worked in a plant where we ran a metal detector, 58 00:02:37.357 --> 00:02:40.070 the monitoring procedure was done every 15 minutes 59 00:02:40.070 --> 00:02:41.100 by the operator. 60 00:02:41.100 --> 00:02:42.520 And at least twice a day, 61 00:02:42.520 --> 00:02:44.450 somebody from the quality control department 62 00:02:44.450 --> 00:02:49.290 would come down and do the same monitoring task as them, 63 00:02:49.290 --> 00:02:51.820 just to ensure that it's working properly. 64 00:02:51.820 --> 00:02:54.830 So we're basically ensuring 65 00:02:54.830 --> 00:02:57.040 that the monitoring is being done properly 66 00:02:57.040 --> 00:02:59.140 and identifying any other hazards 67 00:02:59.140 --> 00:03:00.883 that should be dealt with. 68 00:03:03.480 --> 00:03:05.720 So again, you're gonna ask yourselves the question, 69 00:03:05.720 --> 00:03:08.270 who's doing it? What are they doing? 70 00:03:08.270 --> 00:03:09.400 How do they do it? 71 00:03:09.400 --> 00:03:10.793 Where do they record it? 72 00:03:12.170 --> 00:03:16.500 And this will ensure that the record keeping is appropriate. 73 00:03:16.500 --> 00:03:18.770 So if you're here for the verification procedures 74 00:03:18.770 --> 00:03:22.420 of the cookie, a different person is doing it. 75 00:03:22.420 --> 00:03:23.970 At the end of the production day, 76 00:03:23.970 --> 00:03:27.400 a supervisor is gonna review the daily baking record 77 00:03:27.400 --> 00:03:30.710 to ensure that it's been completed properly. 78 00:03:30.710 --> 00:03:33.090 Once per week, ensure the temperature checks 79 00:03:33.090 --> 00:03:35.130 follow the written monitoring procedures. 80 00:03:35.130 --> 00:03:37.880 So you go to the step 81 00:03:37.880 --> 00:03:40.390 with a copy of the standard operating procedure 82 00:03:40.390 --> 00:03:42.903 and follow it, and making sure it's up to date. 83 00:03:43.950 --> 00:03:46.980 Then during your record review, 84 00:03:46.980 --> 00:03:51.980 you discover that there was a missed monitoring activity 85 00:03:52.300 --> 00:03:54.600 or there was a nonconformance, 86 00:03:54.600 --> 00:03:55.880 then you're gonna investigate 87 00:03:55.880 --> 00:03:57.360 the cause of the non-conformance 88 00:03:57.360 --> 00:03:59.340 and then prevent it from occurring again. 89 00:03:59.340 --> 00:04:02.850 And then of course HACCP has its record keeping, 90 00:04:02.850 --> 00:04:05.210 and so your verification activities, 91 00:04:05.210 --> 00:04:06.730 in this case, they're gonna record them 92 00:04:06.730 --> 00:04:08.650 on the daily baking record, 93 00:04:08.650 --> 00:04:10.620 but you might have some other documents 94 00:04:10.620 --> 00:04:12.820 that you're gonna complete as well. 95 00:04:12.820 --> 00:04:17.000 But your record keeping is a key part 96 00:04:17.000 --> 00:04:18.920 of the HACCP plan. 97 00:04:18.920 --> 00:04:22.023 It demonstrates how well your food safety plan is working, 98 00:04:22.902 --> 00:04:26.020 and can ensure your products are safe. 99 00:04:26.020 --> 00:04:28.520 And also keep in mind that this record keeping 100 00:04:28.520 --> 00:04:30.610 can become a legal document 101 00:04:30.610 --> 00:04:34.840 if there is ever a product that is unsafe, 102 00:04:34.840 --> 00:04:37.960 or you have a problem with, or a recall, 103 00:04:37.960 --> 00:04:39.500 you're gonna be going back 104 00:04:39.500 --> 00:04:42.140 and looking at these records to find out what has happened. 105 00:04:42.140 --> 00:04:43.660 So it's very important 106 00:04:43.660 --> 00:04:45.650 that your people are trained appropriately 107 00:04:45.650 --> 00:04:48.140 to complete the records properly, 108 00:04:48.140 --> 00:04:51.623 and, you know, signing them, and the date, 109 00:04:52.766 --> 00:04:55.440 and understanding that falsification of records 110 00:04:55.440 --> 00:04:57.403 could be a significant issue, 111 00:04:58.701 --> 00:05:03.093 reinforce no falsification of records. 112 00:05:04.630 --> 00:05:09.560 So in the example here of the cookie, 113 00:05:09.560 --> 00:05:11.870 we just have a daily baking record. 114 00:05:11.870 --> 00:05:16.870 And as an example then, we see the monitoring of the step, 115 00:05:17.680 --> 00:05:20.984 they're doing it every hour or so, 116 00:05:20.984 --> 00:05:24.380 every couple hours, and different batch numbers, 117 00:05:24.380 --> 00:05:26.720 they record the temperature top, middle, and bottom. 118 00:05:26.720 --> 00:05:28.490 And you can see at one o'clock 119 00:05:28.490 --> 00:05:33.130 one of the racks was only at 82 degrees Celsius. 120 00:05:33.130 --> 00:05:36.790 And so their corrective actions came into play. 121 00:05:36.790 --> 00:05:38.400 So for batch number two, 122 00:05:38.400 --> 00:05:40.940 the internal temperature of the cookie was not right, 123 00:05:40.940 --> 00:05:42.850 it wasn't 85 degrees Celsius, 124 00:05:42.850 --> 00:05:45.420 so the cookies were just returned to the oven 125 00:05:45.420 --> 00:05:47.910 and baked again until the internal temperature 126 00:05:47.910 --> 00:05:49.800 reached 85 degrees C. 127 00:05:49.800 --> 00:05:53.860 But they did note the nonconformance 128 00:05:53.860 --> 00:05:56.883 and indicated how they dealt with it. 129 00:05:58.550 --> 00:06:03.550 And so that brings us to the end of the seven principles. 130 00:06:03.860 --> 00:06:06.990 And so at this point, your food safety plan then, 131 00:06:06.990 --> 00:06:09.233 includes your product description table, 132 00:06:10.430 --> 00:06:12.640 where we learned something about the product 133 00:06:12.640 --> 00:06:15.510 by answering those 14 questions 134 00:06:15.510 --> 00:06:17.900 that give us an understanding of our ingredients, 135 00:06:17.900 --> 00:06:19.350 our process steps, 136 00:06:19.350 --> 00:06:23.020 and our packaging and distribution activities. 137 00:06:23.020 --> 00:06:25.820 We're gonna have a list of all incoming materials, 138 00:06:25.820 --> 00:06:28.300 ingredients, packaging materials, 139 00:06:28.300 --> 00:06:31.350 and cleaning chemicals that we use in the facility, 140 00:06:31.350 --> 00:06:35.070 and then our HACCP table. 141 00:06:35.070 --> 00:06:37.370 So the complete hazard analysis 142 00:06:41.154 --> 00:06:44.810 is good to include, but at the regulatory level, 143 00:06:44.810 --> 00:06:47.570 well, we're really just looking at the CCP table. 144 00:06:47.570 --> 00:06:51.130 But I do encourage people to do a complete hazard analysis, 145 00:06:51.130 --> 00:06:52.860 and then continue the development 146 00:06:52.860 --> 00:06:55.210 of their complete prerequisite programs. 147 00:06:55.210 --> 00:06:57.830 And so this completed food safety plan, 148 00:06:57.830 --> 00:07:00.667 those three tables would be submitted to the EHO. 149 00:07:02.430 --> 00:07:04.040 So that brings us to the end 150 00:07:04.040 --> 00:07:06.390 of the food safety plan section. 151 00:07:06.390 --> 00:07:08.350 And so just a reminder there, 152 00:07:08.350 --> 00:07:11.990 of section 23 of the food premise regulations, 153 00:07:11.990 --> 00:07:15.140 that food processing operators 154 00:07:15.140 --> 00:07:18.400 must establish principles one through five, 155 00:07:18.400 --> 00:07:19.990 hazard identification, 156 00:07:19.990 --> 00:07:22.560 establishing CCPs and their critical limit, 157 00:07:22.560 --> 00:07:24.710 and developing the monitoring procedures 158 00:07:24.710 --> 00:07:25.680 and corrective actions 159 00:07:25.680 --> 00:07:28.660 to ensure that those critical limits are met 160 00:07:28.660 --> 00:07:30.760 and safe products are produced. 161 00:07:30.760 --> 00:07:32.600 And then just to remind you that 162 00:07:32.600 --> 00:07:33.630 it is a good practice 163 00:07:33.630 --> 00:07:36.180 to also include the verification procedures 164 00:07:37.338 --> 00:07:40.313 and develop your record keeping activities. 165 00:07:41.890 --> 00:07:45.693 And there's the benefit of doing a food safety plan, 166 00:07:47.770 --> 00:07:49.350 and certainly one of the things, 167 00:07:49.350 --> 00:07:51.400 that--it does give you peace of mind 168 00:07:51.400 --> 00:07:53.280 and comfort that your customers 169 00:07:53.280 --> 00:07:54.780 will be satisfied with your products 170 00:07:54.780 --> 00:07:57.050 when you know that all of your hazards 171 00:07:58.118 --> 00:08:00.510 are identified and under control, 172 00:08:00.510 --> 00:08:02.830 whether it be with a prerequisite program, 173 00:08:02.830 --> 00:08:05.563 or that you establish them as a CCP.