WEBVTT 1 00:00:01.150 --> 00:00:05.360 So this will lead us into the next part of the program. 2 00:00:05.360 --> 00:00:10.110 And also the second aspect of the premise regulations 3 00:00:10.110 --> 00:00:12.720 is that a food processor must have 4 00:00:12.720 --> 00:00:15.380 a written sanitation plan. 5 00:00:15.380 --> 00:00:18.220 And so our goal here is to 6 00:00:18.220 --> 00:00:20.070 discuss the regulatory requirements 7 00:00:20.070 --> 00:00:22.580 of the written sanitation plan in BC, 8 00:00:22.580 --> 00:00:27.250 list the benefits of of having a written sanitation plan 9 00:00:27.250 --> 00:00:28.810 and explain the content 10 00:00:28.810 --> 00:00:31.110 in each part of the written sanitation plan. 11 00:00:31.110 --> 00:00:34.720 You may notice that I keep saying a written sanitation plan 12 00:00:34.720 --> 00:00:37.460 and I think that's because this is been the big change. 13 00:00:37.460 --> 00:00:40.810 I think people were certainly having sanitation activities 14 00:00:40.810 --> 00:00:44.310 but now there is a requirement 15 00:00:44.310 --> 00:00:47.170 to have a written sanitation plan. 16 00:00:47.170 --> 00:00:50.820 And so again on the BC Ministry of Health website, 17 00:00:50.820 --> 00:00:54.280 there are templates for the sanitation plan. 18 00:00:54.280 --> 00:00:58.090 And I think the format that's used there 19 00:00:58.090 --> 00:00:59.500 is an excellent format 20 00:00:59.500 --> 00:01:00.890 and I've been using it with 21 00:01:00.890 --> 00:01:04.010 a variety of food companies that I work with, 22 00:01:04.010 --> 00:01:06.570 because it really clearly states the 23 00:01:06.570 --> 00:01:09.790 rinse wash rinse sanitize aspect of 24 00:01:09.790 --> 00:01:12.900 the four-part sanitation program. 25 00:01:12.900 --> 00:01:15.950 So as part of the Food Premise Regulations 26 00:01:15.950 --> 00:01:17.380 there's three aspects to it. 27 00:01:17.380 --> 00:01:18.460 First that you must have 28 00:01:18.460 --> 00:01:23.460 a cleaning and sanitizing method for each premise area, 29 00:01:24.460 --> 00:01:26.360 all equipment and all utensils that 30 00:01:26.360 --> 00:01:28.420 you're using in the facility. 31 00:01:28.420 --> 00:01:29.940 So we'll take a look at some of 32 00:01:29.940 --> 00:01:32.020 how you write those documents. 33 00:01:32.020 --> 00:01:36.260 Then you need to have a list of all the chemicals 34 00:01:36.260 --> 00:01:39.000 that are used in the sanitation program. 35 00:01:39.000 --> 00:01:42.860 So we did make a list in the product description 36 00:01:42.860 --> 00:01:44.950 in our food safety plan 37 00:01:44.950 --> 00:01:48.290 in our incoming materials form. 38 00:01:48.290 --> 00:01:51.050 But here we're adding a bit more information 39 00:01:51.050 --> 00:01:53.080 as to like where we store it, 40 00:01:53.080 --> 00:01:54.430 how we apply it, 41 00:01:54.430 --> 00:01:57.250 and most importantly, 42 00:01:57.250 --> 00:02:00.640 what concentrations we're using of the various chemicals. 43 00:02:00.640 --> 00:02:04.460 And then finally the Food Premise regulations 44 00:02:04.460 --> 00:02:08.380 require that people have a list of pesticides. 45 00:02:08.380 --> 00:02:12.540 Now, most food companies do employ a third party, 46 00:02:12.540 --> 00:02:16.040 a pest control company to do the pest control for them. 47 00:02:16.040 --> 00:02:17.940 But just as part of the regulations 48 00:02:17.940 --> 00:02:21.070 we wanna be aware of any chemicals that are being used. 49 00:02:21.070 --> 00:02:22.490 And I think we're all aware that 50 00:02:22.490 --> 00:02:25.440 you can't use pesticides within an operation 51 00:02:25.440 --> 00:02:27.250 like not inside the food plant, 52 00:02:27.250 --> 00:02:30.640 but they might be used in the perimeter. 53 00:02:30.640 --> 00:02:33.183 So you need to include them on the list.