WEBVTT 1 00:00:00.920 --> 00:00:02.725 Although they're not a requirement 2 00:00:02.725 --> 00:00:07.320 of the written food safety plan, 3 00:00:07.320 --> 00:00:11.040 companies will have some level of implementation. 4 00:00:11.040 --> 00:00:14.020 So we'll just take a moment to take a brief look 5 00:00:14.020 --> 00:00:17.000 at what's involved in each prerequisite program. 6 00:00:17.000 --> 00:00:19.040 And remember by establishing these, 7 00:00:19.040 --> 00:00:22.840 we are developing practices that are implemented 8 00:00:22.840 --> 00:00:24.770 throughout the entire facility 9 00:00:24.770 --> 00:00:27.170 to prevent food safety hazards. 10 00:00:27.170 --> 00:00:28.800 The first one is premises. 11 00:00:28.800 --> 00:00:31.400 And when you're thinking of premises, 12 00:00:31.400 --> 00:00:34.630 think of an empty building and its location 13 00:00:34.630 --> 00:00:39.540 and suitability for being a facility where you process food. 14 00:00:39.540 --> 00:00:42.530 So we're evaluating our floors, 15 00:00:42.530 --> 00:00:45.690 walls, ceilings, the lighting, 16 00:00:45.690 --> 00:00:50.690 the HVAC system and interior and exterior surroundings 17 00:00:53.110 --> 00:00:56.320 of the building and determining 18 00:00:56.320 --> 00:01:00.120 that it is a suitable place to make food. 19 00:01:00.120 --> 00:01:02.690 The next program, transportation and storage, 20 00:01:02.690 --> 00:01:06.400 is where we evaluate our incoming materials 21 00:01:07.440 --> 00:01:09.570 and then how they're handled throughout the facility. 22 00:01:09.570 --> 00:01:13.620 So we'll be taking a look at storage 23 00:01:13.620 --> 00:01:15.060 of incoming materials, 24 00:01:15.060 --> 00:01:17.023 storage of work in progress, 25 00:01:17.952 --> 00:01:19.830 and then how we handle our finished products 26 00:01:19.830 --> 00:01:20.880 through distribution. 27 00:01:22.100 --> 00:01:25.120 Also within that program is where we monitor 28 00:01:25.120 --> 00:01:28.540 the temperatures of our freezers and coolers, 29 00:01:28.540 --> 00:01:31.330 and so you can see that it's to ensure 30 00:01:31.330 --> 00:01:33.810 that our input materials and finished products 31 00:01:33.810 --> 00:01:35.970 are handled properly. 32 00:01:35.970 --> 00:01:39.470 Part of that is having a purchasing and supplier program, 33 00:01:39.470 --> 00:01:42.010 and when you start buying your inputs, 34 00:01:42.010 --> 00:01:44.250 you will approve some suppliers 35 00:01:44.250 --> 00:01:48.600 and then buy your ingredients only from approved suppliers. 36 00:01:48.600 --> 00:01:53.590 And part of that program would be to get documentation 37 00:01:53.590 --> 00:01:56.730 such as specification sheets from your suppliers 38 00:01:56.730 --> 00:01:58.723 about the input you're purchasing. 39 00:01:59.690 --> 00:02:03.220 Our input program or our raw material program also 40 00:02:03.220 --> 00:02:06.170 has a large component of allergen control. 41 00:02:06.170 --> 00:02:09.520 So we need to be aware of what allergens we're bringing 42 00:02:09.520 --> 00:02:12.920 into our facility whether the ingredient itself 43 00:02:12.920 --> 00:02:16.380 is an allergen or ensuring that we look at 44 00:02:16.380 --> 00:02:18.240 the specification sheets 45 00:02:18.240 --> 00:02:20.260 of our incoming materials to see 46 00:02:20.260 --> 00:02:23.930 if any of the ingredients of our ingredients have allergens. 47 00:02:23.930 --> 00:02:26.270 So you need to look at component ingredients 48 00:02:26.270 --> 00:02:28.880 of the ingredients you purchase as well. 49 00:02:28.880 --> 00:02:31.540 So those three: transportation, 50 00:02:31.540 --> 00:02:33.823 purchasing and allergy control ensure 51 00:02:34.980 --> 00:02:38.230 that we're buying appropriate materials--ingredients-- 52 00:02:38.230 --> 00:02:39.260 for our process. 53 00:02:39.260 --> 00:02:42.170 And then our next prerequisite program equipment 54 00:02:42.170 --> 00:02:43.780 and maintenance is ensuring 55 00:02:43.780 --> 00:02:47.330 that we have a preventive maintenance program 56 00:02:47.330 --> 00:02:50.120 and that we buy equipment that is suitable 57 00:02:50.120 --> 00:02:53.053 for use in a food processing plant. 58 00:02:53.950 --> 00:02:57.239 Number six is personal hygiene and training. 59 00:02:57.239 --> 00:02:59.720 And of course, it's a very important program to ensure 60 00:02:59.720 --> 00:03:02.120 that our employees are well-trained 61 00:03:02.120 --> 00:03:04.420 with respect to hygiene practices 62 00:03:04.420 --> 00:03:09.030 and also their technical roles in the facility as well. 63 00:03:09.030 --> 00:03:12.660 So if they are the person that is monitoring the CCP, 64 00:03:12.660 --> 00:03:16.750 they need some specific HACCP training and an understanding 65 00:03:16.750 --> 00:03:19.793 of their responsibilities at the critical control point. 66 00:03:22.782 --> 00:03:24.880 The premise regulations also require 67 00:03:24.880 --> 00:03:27.530 that companies have a written sanitation plan 68 00:03:27.530 --> 00:03:29.260 and all of that would be covered 69 00:03:29.260 --> 00:03:33.460 in the cleaning and sanitation prerequisite program. 70 00:03:33.460 --> 00:03:37.160 Pest control is generally considered a part of sanitation 71 00:03:37.160 --> 00:03:40.170 and the written sanitation plan 72 00:03:40.170 --> 00:03:44.993 also records your activities with pest control. 73 00:03:46.030 --> 00:03:48.520 I'm gonna skip past recall for a moment, 74 00:03:48.520 --> 00:03:51.950 and then we'll do operational controls 75 00:03:51.950 --> 00:03:54.650 is a program where we're taking a look 76 00:03:54.650 --> 00:03:58.700 at allergen risk cross-contamination, 77 00:03:58.700 --> 00:04:03.080 foreign materials as well as some of the labeling aspects 78 00:04:03.080 --> 00:04:04.080 of our food product, 79 00:04:04.080 --> 00:04:08.380 and it's predominantly controlling allergens. 80 00:04:08.380 --> 00:04:11.200 A newer program that the companies 81 00:04:11.200 --> 00:04:13.780 are implementing now is food defence. 82 00:04:13.780 --> 00:04:16.600 And that's just ensuring--it's things 83 00:04:16.600 --> 00:04:21.600 like tamper-evident packaging or procedures you have 84 00:04:21.880 --> 00:04:26.880 in place at your facility to ensure it's a secure place, 85 00:04:26.960 --> 00:04:30.320 like visitor policy, signing in, 86 00:04:30.320 --> 00:04:32.750 this type of thing--at a food plant. 87 00:04:32.750 --> 00:04:35.030 Now you'll notice I didn't mention recall 88 00:04:35.030 --> 00:04:39.250 as a prerequisite program because we'll see 89 00:04:39.250 --> 00:04:43.530 that prerequisite programs are used in your hazard controls. 90 00:04:43.530 --> 00:04:47.130 So you're gonna--at a particular process step, 91 00:04:47.130 --> 00:04:50.220 you're going to identify a hazard 92 00:04:50.220 --> 00:04:54.180 and then try to determine which prerequisite program 93 00:04:54.180 --> 00:04:55.950 is used to control that hazard. 94 00:04:55.950 --> 00:04:57.400 So let's say for example, 95 00:04:57.400 --> 00:05:00.180 we have a process step where we might be concerned 96 00:05:00.180 --> 00:05:01.800 about personal hygiene. 97 00:05:01.800 --> 00:05:05.710 So we'll have an example like a pathogen contamination due 98 00:05:05.710 --> 00:05:09.130 to improper employee hygiene practices. 99 00:05:09.130 --> 00:05:11.430 And we've identified that hazard 100 00:05:11.430 --> 00:05:12.860 and we're going to control it 101 00:05:12.860 --> 00:05:15.760 by having a well-developed personal hygiene 102 00:05:15.760 --> 00:05:16.920 and training program. 103 00:05:16.920 --> 00:05:20.100 And that's how we use prerequisite programs. 104 00:05:20.100 --> 00:05:22.480 So as you identify hazards, 105 00:05:22.480 --> 00:05:25.330 you're going to determine which prerequisite program 106 00:05:25.330 --> 00:05:27.150 is used to control the hazard. 107 00:05:27.150 --> 00:05:29.830 And that's why I've pulled recall out. 108 00:05:29.830 --> 00:05:32.960 Recall is not a program that you are going to use 109 00:05:32.960 --> 00:05:34.370 to control a hazard. 110 00:05:34.370 --> 00:05:36.930 It's a prerequisite program that you have 111 00:05:36.930 --> 00:05:39.790 in your back pocket hoping that you never use it 112 00:05:39.790 --> 00:05:43.060 but you need to be prepared and know what to do 113 00:05:43.060 --> 00:05:46.700 in the event of a recall so that if that event happens, 114 00:05:46.700 --> 00:05:48.880 you pull out your recall plan. 115 00:05:48.880 --> 00:05:52.560 Everybody knows their tasks and you can deal 116 00:05:52.560 --> 00:05:56.663 with the problem product in a quick and safe manner.