WEBVTT 1 00:00:00.800 --> 00:00:02.080 So our learning objectives 2 00:00:02.080 --> 00:00:04.570 are to discuss the regulatory requirements 3 00:00:04.570 --> 00:00:07.140 of a written food safety plan in B.C. 4 00:00:07.140 --> 00:00:09.030 We'll discuss the benefits associated 5 00:00:09.030 --> 00:00:10.970 with implementing a HACCP plan 6 00:00:10.970 --> 00:00:14.600 and apply the principles of HACCP to a food process. 7 00:00:14.600 --> 00:00:17.100 And then we hope to have an opportunity 8 00:00:17.100 --> 00:00:18.990 to discuss some of the challenges 9 00:00:18.990 --> 00:00:21.170 that environmental health officers 10 00:00:21.170 --> 00:00:25.490 might observe when inspecting food plants 11 00:00:25.490 --> 00:00:27.383 that have food safety plans. 12 00:00:28.300 --> 00:00:32.710 Codex is the published document that we refer to, 13 00:00:32.710 --> 00:00:35.450 and codex has seven principles of HACCP 14 00:00:35.450 --> 00:00:38.480 that many of you are probably familiar with. 15 00:00:38.480 --> 00:00:41.780 In the B.C Food Premise Regulations, 16 00:00:41.780 --> 00:00:45.790 we only are responsible for implementing 17 00:00:45.790 --> 00:00:48.050 the first five principles that you see there, 18 00:00:48.050 --> 00:00:50.850 which are: Identifying hazards, 19 00:00:50.850 --> 00:00:53.040 Establishing critical control points, 20 00:00:53.040 --> 00:00:55.420 Establishing critical limits, 21 00:00:55.420 --> 00:00:57.350 Establishing our monitoring procedures 22 00:00:57.350 --> 00:00:59.450 and Establishing corrective actions. 23 00:00:59.450 --> 00:01:02.440 So although the regulations don't require us 24 00:01:02.440 --> 00:01:07.440 to implement verification procedures and record keeping, 25 00:01:08.660 --> 00:01:11.500 we will discuss them today so that you understand 26 00:01:11.500 --> 00:01:13.563 the complete seven principles. 27 00:01:16.180 --> 00:01:19.100 So why do we implement a food safety plan? 28 00:01:19.100 --> 00:01:20.760 Our number one reason of course, 29 00:01:20.760 --> 00:01:23.120 is to meet regulatory requirements. 30 00:01:23.120 --> 00:01:27.360 And by virtue of that, it does help us to produce safe food. 31 00:01:27.360 --> 00:01:29.770 Most companies, when they implement a HACCP plan 32 00:01:29.770 --> 00:01:34.720 observe improved operations, improved quality, 33 00:01:34.720 --> 00:01:37.810 reduction of rework, production efficiencies 34 00:01:37.810 --> 00:01:42.810 and hopefully less likelihood of a recall. 35 00:01:43.320 --> 00:01:46.970 And when a consumer recognizes 36 00:01:46.970 --> 00:01:51.240 that you are using HACCP principles, 37 00:01:51.240 --> 00:01:52.940 it improves your reputation 38 00:01:52.940 --> 00:01:56.703 and overall we can ensure customer satisfaction. 39 00:01:58.450 --> 00:02:00.240 So what is HACCP? 40 00:02:00.240 --> 00:02:05.030 And I always like to point out that the acronym is HACCP 41 00:02:05.030 --> 00:02:08.500 and it's Hazard Analysis and Critical Control Point. 42 00:02:08.500 --> 00:02:11.340 So that you keep in mind that it's a two-part program 43 00:02:11.340 --> 00:02:16.340 where first we are identifying all hazards in our process, 44 00:02:16.600 --> 00:02:19.920 and then determining how we're going to control the hazards, 45 00:02:19.920 --> 00:02:21.780 whether we can prevent them from occurring 46 00:02:21.780 --> 00:02:26.070 or do we need to operate with--at that process 47 00:02:26.070 --> 00:02:29.120 step--operating it as a critical control point. 48 00:02:29.120 --> 00:02:33.176 HACCP is a very systematic process, 49 00:02:33.176 --> 00:02:36.680 we follow through those seven principles, 50 00:02:36.680 --> 00:02:38.260 we complete the forms, 51 00:02:38.260 --> 00:02:42.040 so it's a systematic way to prevent food safety hazards 52 00:02:42.040 --> 00:02:44.253 from occurring in your production process. 53 00:02:45.830 --> 00:02:48.770 There's two elements to our HACCP program, 54 00:02:48.770 --> 00:02:51.180 so we have our HACCP documentation 55 00:02:51.180 --> 00:02:54.700 which is process-related and we're looking at the hazards 56 00:02:54.700 --> 00:02:57.870 associated with the process steps. 57 00:02:57.870 --> 00:03:01.420 And then we have our HACCP prerequisite programs. 58 00:03:01.420 --> 00:03:05.250 You may have heard the term "good manufacturing practice," 59 00:03:05.250 --> 00:03:08.150 "preventive controls," or "prerequisite programs." 60 00:03:08.150 --> 00:03:09.970 They're really fundamentally the same, 61 00:03:09.970 --> 00:03:13.780 it's just the methods that we use to prevent hazards 62 00:03:13.780 --> 00:03:14.830 from occurring. 63 00:03:14.830 --> 00:03:17.903 And we'll take a look at those. 64 00:03:18.790 --> 00:03:22.880 The current regulations do not require food companies 65 00:03:22.880 --> 00:03:25.560 to prepare complete prerequisite programs, 66 00:03:25.560 --> 00:03:26.550 but as they move up 67 00:03:26.550 --> 00:03:28.940 in their HACCP implementation activities, 68 00:03:28.940 --> 00:03:32.200 they will likely develop 69 00:03:32.200 --> 00:03:34.570 more detailed prerequisite programs. 70 00:03:34.570 --> 00:03:36.190 But we'll just take a brief look 71 00:03:36.190 --> 00:03:40.040 at what's involved in the prerequisite programs. 72 00:03:40.040 --> 00:03:42.410 So there's up to 11 prerequisite programs 73 00:03:42.410 --> 00:03:44.630 depending on how you categorize them. 74 00:03:44.630 --> 00:03:46.580 But their overall goal is to ensure 75 00:03:46.580 --> 00:03:48.600 that you have a clean working environment 76 00:03:48.600 --> 00:03:51.670 and they emphasize good manufacturing practices, 77 00:03:51.670 --> 00:03:55.310 which are the behaviours that we have learned over time 78 00:03:55.310 --> 00:03:59.191 to prevent food safety hazards. 79 00:03:59.191 --> 00:04:03.010 And "good manufacturing practices" is a term we use a lot, 80 00:04:03.010 --> 00:04:06.300 a simple example of a good manufacturing practices 81 00:04:06.300 --> 00:04:08.670 is things like in production facilities, 82 00:04:08.670 --> 00:04:13.070 we've learned to cove walls so that it's not a right angle 83 00:04:13.070 --> 00:04:17.310 at between the floor and the wall, 84 00:04:17.310 --> 00:04:18.980 so that it's easier to clean. 85 00:04:18.980 --> 00:04:23.980 Or we teach people personal hygiene-type activities, 86 00:04:24.660 --> 00:04:29.070 and all of these things will help us to prevent hazards. 87 00:04:29.070 --> 00:04:31.140 So there's 11 prerequisite programs 88 00:04:31.140 --> 00:04:34.160 that are generally listed, 89 00:04:34.160 --> 00:04:36.710 and we'll go through them in a minute. 90 00:04:36.710 --> 00:04:39.310 But I'd first like to give you a little history 91 00:04:39.310 --> 00:04:42.740 of how prerequisite programs have come about. 92 00:04:42.740 --> 00:04:43.870 So we'll look at that list 93 00:04:43.870 --> 00:04:46.493 of 11 prerequisite programs in a moment. 94 00:04:47.500 --> 00:04:49.000 I put up this slide 95 00:04:49.000 --> 00:04:52.010 to show you that good manufacturing practices 96 00:04:52.010 --> 00:04:55.340 and the development of prerequisite programs, 97 00:04:55.340 --> 00:04:57.410 it's really nothing new. 98 00:04:57.410 --> 00:05:01.883 This is an old quality control textbook from 1966, 99 00:05:03.929 --> 00:05:06.130 and this Kramer And Twigg book is still used. 100 00:05:06.130 --> 00:05:07.790 There's been further additions, 101 00:05:07.790 --> 00:05:11.480 but there is a statement here of the responsibilities 102 00:05:11.480 --> 00:05:13.223 of the Quality Control Department. 103 00:05:14.379 --> 00:05:17.130 If you look at the list you can see how many of those things 104 00:05:17.130 --> 00:05:20.870 like inspection of raw products, sanitation procedures, 105 00:05:20.870 --> 00:05:23.340 shipping and storage controls... 106 00:05:23.340 --> 00:05:27.380 These have just been morphed into the structure 107 00:05:27.380 --> 00:05:30.273 of the prerequisite programs that we use today. 108 00:05:31.490 --> 00:05:34.550 I also like to point out some of the reasons 109 00:05:34.550 --> 00:05:37.927 why these have come about by showing you this book, 110 00:05:37.927 --> 00:05:41.620 "The Jungle" that was written by Upton Sinclair in 1906. 111 00:05:41.620 --> 00:05:46.620 He was a journalist and he got a job in a packing plant 112 00:05:47.340 --> 00:05:49.960 in Chicago, which was the hub of meat packing 113 00:05:49.960 --> 00:05:51.400 in the early 1900s. 114 00:05:51.400 --> 00:05:53.343 And he wrote this book, "The Jungle" 115 00:05:54.330 --> 00:05:56.250 and it was a stomach-turning exposé 116 00:05:56.250 --> 00:06:00.100 of unsanitary conditions and deceitful practices. 117 00:06:00.100 --> 00:06:03.140 It really was meant to be the story of the immigrant class 118 00:06:03.140 --> 00:06:04.480 and how poorly they were treated 119 00:06:04.480 --> 00:06:07.640 when they came to North America 120 00:06:07.640 --> 00:06:10.260 and were working in these food processing plants. 121 00:06:10.260 --> 00:06:11.570 But when the book was published, 122 00:06:11.570 --> 00:06:15.840 there was such a public outcry of the things he talked about 123 00:06:15.840 --> 00:06:17.670 that were going on in the food plant, 124 00:06:17.670 --> 00:06:20.790 that the United States passed their Pure Food and Drug Act 125 00:06:20.790 --> 00:06:22.940 which is the beginning of the Food and Drug Act 126 00:06:22.940 --> 00:06:24.373 that we know today. 127 00:06:26.280 --> 00:06:29.630 So just a couple of examples, to get us going on 128 00:06:29.630 --> 00:06:32.650 good manufacturing practices and preventive controls. 129 00:06:32.650 --> 00:06:36.040 Here's an example from the book: "These rats were nuisances 130 00:06:36.040 --> 00:06:38.530 and the packers would put poison bread out for them. 131 00:06:38.530 --> 00:06:40.910 They would die, and then rats, bread and meat 132 00:06:40.910 --> 00:06:42.750 would go into the hopper together." 133 00:06:42.750 --> 00:06:45.990 So of course today, we have pest control programs, 134 00:06:45.990 --> 00:06:49.160 and usually an outside pest control company will come in 135 00:06:49.160 --> 00:06:53.723 and deal with our pest issues on a routine basis. 136 00:06:55.150 --> 00:06:57.680 "There was no place for the men to wash their hands 137 00:06:57.680 --> 00:06:58.860 before the ate their dinner, 138 00:06:58.860 --> 00:07:01.400 so they made a practice of washing them in the water 139 00:07:01.400 --> 00:07:03.730 that was to be ladled into the sausage." 140 00:07:03.730 --> 00:07:06.630 So of course, today we have a regulation indicating 141 00:07:06.630 --> 00:07:09.240 that we need to have a sufficient number 142 00:07:09.240 --> 00:07:11.750 of appropriately stocked, hand wash stations 143 00:07:11.750 --> 00:07:12.963 for people to use. 144 00:07:14.290 --> 00:07:16.340 "Under the rigid system of economy 145 00:07:16.340 --> 00:07:17.780 which the packers enforced, 146 00:07:17.780 --> 00:07:19.610 there were some jobs that it only paid 147 00:07:19.610 --> 00:07:21.180 to do once in a long time, 148 00:07:21.180 --> 00:07:23.930 and among these was the cleaning of the waste barrels. 149 00:07:23.930 --> 00:07:26.600 Every spring they did it, and in the barrels would be dirt 150 00:07:26.600 --> 00:07:28.960 and rust and old nails and stale water, 151 00:07:28.960 --> 00:07:30.710 and cartload after cartload of it 152 00:07:30.710 --> 00:07:32.920 would be taken up and dumped into the hoppers 153 00:07:32.920 --> 00:07:35.960 with fresh meat and sent out to the public's breakfast." 154 00:07:35.960 --> 00:07:36.970 So of course today, 155 00:07:36.970 --> 00:07:41.470 we have scheduled preventive maintenance programs 156 00:07:41.470 --> 00:07:44.033 and sanitation tasks that we do. 157 00:07:44.920 --> 00:07:47.730 And then finally, just a interesting one, 158 00:07:47.730 --> 00:07:49.520 with respect to adulteration of course, 159 00:07:49.520 --> 00:07:52.030 something that we shouldn't do in the food industry: 160 00:07:52.030 --> 00:07:55.330 "Some of the products they would make into smoked sausage, 161 00:07:55.330 --> 00:07:58.010 but as the smoking took time and was expensive, 162 00:07:58.010 --> 00:07:59.860 they would call upon their chemistry department 163 00:07:59.860 --> 00:08:02.550 and preserve it with borax and color with gelatin 164 00:08:02.550 --> 00:08:03.890 to make it brown." 165 00:08:03.890 --> 00:08:05.990 So it's a good book if you ever have the opportunity 166 00:08:05.990 --> 00:08:08.840 to read it, it's a kind of a real eye-opener 167 00:08:08.840 --> 00:08:12.410 of the situation in meat packing plants 168 00:08:12.410 --> 00:08:14.693 at the turn of the previous century.