WEBVTT 1 00:00:05.750 --> 00:00:07.450 Welcome to the food safety plan 2 00:00:07.450 --> 00:00:10.130 and sanitation plan training hosted 3 00:00:10.130 --> 00:00:11.980 by the Ministry of Health. 4 00:00:11.980 --> 00:00:13.440 My name is Nancy Ross. 5 00:00:13.440 --> 00:00:15.540 I'm a food scientist, and I work 6 00:00:15.540 --> 00:00:19.850 in the food industry in British Columbia for many years now. 7 00:00:19.850 --> 00:00:24.500 And I always like to start my trainings 8 00:00:24.500 --> 00:00:28.330 of HACCP with a few questions about the history 9 00:00:28.330 --> 00:00:32.000 of HACCP as most of you know, HACCP started 10 00:00:32.920 --> 00:00:37.920 by NASA for the food prepared for the trip to the moon. 11 00:00:40.450 --> 00:00:43.840 And I was just wondering if most of you have 12 00:00:43.840 --> 00:00:45.240 may have seen this product Tang 13 00:00:45.240 --> 00:00:49.490 which was the drink that was considered a great development 14 00:00:49.490 --> 00:00:50.710 for their menu. 15 00:00:50.710 --> 00:00:51.610 And I was just wondering 16 00:00:51.610 --> 00:00:55.130 if anybody could tell me the day that man landed 17 00:00:55.130 --> 00:00:58.263 on the moon many years ago now. 18 00:00:59.500 --> 00:01:00.440 At that time, 19 00:01:00.440 --> 00:01:03.870 Pillsbury was the group developing the food 20 00:01:03.870 --> 00:01:07.610 and it was, HACCP really started in the late fifties, 21 00:01:07.610 --> 00:01:11.820 but the man landed on the moon on July 20th, 1969 22 00:01:16.056 --> 00:01:19.410 and HACCP was the food safety system 23 00:01:19.410 --> 00:01:20.430 that was used to ensure 24 00:01:20.430 --> 00:01:24.660 that safe food was available to the astronauts. 25 00:01:24.660 --> 00:01:26.120 Not much really happened 26 00:01:26.120 --> 00:01:29.000 with HACCP implementation at that time 27 00:01:30.030 --> 00:01:34.260 But in 1973, there was a major food poisoning outbreak 28 00:01:34.260 --> 00:01:36.260 in the United States due 29 00:01:36.260 --> 00:01:39.840 to under-processing of canned mushrooms. 30 00:01:39.840 --> 00:01:43.620 Could anybody tell me what microorganism 31 00:01:43.620 --> 00:01:46.290 would have been the problem in this product? 32 00:01:46.290 --> 00:01:48.030 It was a botulism. 33 00:01:48.030 --> 00:01:51.157 And so at that time, the US government said, 34 00:01:51.157 --> 00:01:52.050 "Let's take a look 35 00:01:52.050 --> 00:01:54.628 at these HACCP principles that have been developed" 36 00:01:54.628 --> 00:01:59.628 and they implemented sort of the first HACCP 37 00:01:59.720 --> 00:02:01.890 based food safety system 38 00:02:01.890 --> 00:02:04.550 And it was the low acid canned food regulations 39 00:02:04.550 --> 00:02:06.660 that were used in the United States. 40 00:02:06.660 --> 00:02:11.660 Since then, HACCP has become the way of doing food safety. 41 00:02:13.400 --> 00:02:15.180 I always like to tell you a little bit 42 00:02:15.180 --> 00:02:17.620 about my life in the food industry. 43 00:02:17.620 --> 00:02:21.275 My first job was in a dairy plant in Vancouver 44 00:02:21.275 --> 00:02:23.830 SilverWood Dairies, which is long gone now. 45 00:02:23.830 --> 00:02:26.450 You can see how the street has changed 46 00:02:26.450 --> 00:02:28.380 It's actually a condominium now 47 00:02:28.380 --> 00:02:31.400 and it was my first introduction to working in a food plant. 48 00:02:31.400 --> 00:02:33.650 It was a federally registered dairy plant 49 00:02:33.650 --> 00:02:35.930 and you can see some 50 00:02:35.930 --> 00:02:38.410 of the things that were typical back then, 51 00:02:38.410 --> 00:02:41.590 we had no hand wash stations in the facility 52 00:02:41.590 --> 00:02:45.210 I don't remember it being emphasized to wash our hands 53 00:02:45.210 --> 00:02:47.140 We did not wear hairnets at that time 54 00:02:47.140 --> 00:02:50.050 but by 1981, we were wearing hairnets 55 00:02:50.050 --> 00:02:52.550 and you can see my first job 56 00:02:52.550 --> 00:02:54.860 every morning was to scoop cockroaches 57 00:02:54.860 --> 00:02:58.450 off the top of the cheddar off the cottage cheese vat. 58 00:02:58.450 --> 00:03:02.040 And, and I did the number one, no-no in a food plant 59 00:03:02.040 --> 00:03:05.790 I used a piece of packaging, a yogurt cup to do that task. 60 00:03:05.790 --> 00:03:07.200 I don't want to give you the impression 61 00:03:07.200 --> 00:03:09.450 that it was all bad there 62 00:03:09.450 --> 00:03:12.083 the dairy workers did use an iodine hand dip 63 00:03:12.083 --> 00:03:15.490 before handling equipment and food products. 64 00:03:15.490 --> 00:03:18.600 I continued to work in the dairy industry 65 00:03:18.600 --> 00:03:23.600 and ended up in Ottawa, working for Agriculture Canada 66 00:03:24.090 --> 00:03:26.110 and was part of the implementation 67 00:03:26.110 --> 00:03:30.820 of the first HACCP-based inspection program 68 00:03:30.820 --> 00:03:33.660 was for federally registered dairies 69 00:03:33.660 --> 00:03:38.660 and then continued, I came back to British Columbia 70 00:03:39.290 --> 00:03:42.590 and I've worked extensively in the dairy industry 71 00:03:42.590 --> 00:03:45.540 and other industries implementing HACCP plans 72 00:03:45.540 --> 00:03:46.800 for food companies. 73 00:03:46.800 --> 00:03:51.800 I also teach HACCP at UBC, and I tell my students 74 00:03:53.420 --> 00:03:56.470 that when I was a student, I only heard 75 00:03:56.470 --> 00:03:59.840 about HACCP once in a food plant sanitation course, 76 00:03:59.840 --> 00:04:02.110 and my exam question was, 77 00:04:02.110 --> 00:04:04.512 what does the acronym stand for? 78 00:04:04.512 --> 00:04:07.140 And the other thing I remember 79 00:04:07.140 --> 00:04:09.150 that it was developed by NASA. 80 00:04:09.150 --> 00:04:11.910 And now I teach an undergraduate course 81 00:04:11.910 --> 00:04:14.720 which is one-third HACCP and a graduate course 82 00:04:14.720 --> 00:04:17.570 It is an entire semester on HACCP. 83 00:04:17.570 --> 00:04:18.840 So you can really see 84 00:04:18.840 --> 00:04:23.690 that HACCP is the way that we do food safety today. 85 00:04:23.690 --> 00:04:28.690 In 1993 Codex published their document guidelines 86 00:04:30.440 --> 00:04:34.510 for food safety and HACCP, and it really still 87 00:04:34.510 --> 00:04:39.240 is the document that we base our HACCP programs on today. 88 00:04:39.240 --> 00:04:42.590 And the program that we are going to be talking about 89 00:04:42.590 --> 00:04:45.843 is based on those Codex HACCP principles.