WEBVTT 1 00:00:00.977 --> 00:00:05.570 Okay, so how do we do a HACCP-based food safety plan? 2 00:00:05.570 --> 00:00:07.940 As I said, it's very systematic, 3 00:00:07.940 --> 00:00:09.400 so we're going to complete 4 00:00:09.400 --> 00:00:12.440 a couple of documents to get us going, 5 00:00:12.440 --> 00:00:14.060 in the Getting Ready section there. 6 00:00:14.060 --> 00:00:17.110 We're gonna complete a product description form, 7 00:00:17.110 --> 00:00:19.330 we're gonna list our incoming materials, 8 00:00:19.330 --> 00:00:22.440 and then we're gonna develop a process flow diagram 9 00:00:22.440 --> 00:00:25.930 that states our steps from receiving 10 00:00:25.930 --> 00:00:29.690 through all the manufacturing steps through to distribution. 11 00:00:29.690 --> 00:00:31.440 So that's our Getting Ready part, 12 00:00:31.440 --> 00:00:34.200 and then once we have those documents prepared, 13 00:00:34.200 --> 00:00:36.560 we can begin our hazard analysis 14 00:00:37.400 --> 00:00:40.610 and the implementation of the five principles 15 00:00:40.610 --> 00:00:41.993 that we will use here. 16 00:00:43.920 --> 00:00:45.800 So let's start by getting ready 17 00:00:45.800 --> 00:00:49.090 and looking at the product description. 18 00:00:49.090 --> 00:00:50.460 The product description form 19 00:00:50.460 --> 00:00:53.180 that has been developed by the Ministry of Health 20 00:00:53.180 --> 00:00:58.100 is a useful form of 14 questions that you will answer 21 00:00:59.340 --> 00:01:01.190 to get an understanding of the hazards 22 00:01:01.190 --> 00:01:04.110 associated with your product. 23 00:01:04.110 --> 00:01:07.330 We're gonna use the example of cookies, 24 00:01:07.330 --> 00:01:10.500 and you may be aware that there's many 25 00:01:10.500 --> 00:01:12.820 example or generic plans 26 00:01:12.820 --> 00:01:15.230 up on the Ministry of Health website 27 00:01:15.230 --> 00:01:19.080 that you can invite your processing plants to use 28 00:01:19.080 --> 00:01:21.000 or take a look at them yourselves, 29 00:01:21.000 --> 00:01:24.790 to get an idea of how to complete these documents. 30 00:01:24.790 --> 00:01:26.640 They're a very good resource. 31 00:01:26.640 --> 00:01:29.610 But today we're gonna use the cookie example 32 00:01:29.610 --> 00:01:32.890 and just go through the 14 questions 33 00:01:32.890 --> 00:01:34.623 and see how they're answered. 34 00:01:35.770 --> 00:01:39.130 So, in this company, 35 00:01:39.130 --> 00:01:40.920 we're making just two types of cookies. 36 00:01:40.920 --> 00:01:42.960 We're gonna keep it quite simple today. 37 00:01:42.960 --> 00:01:45.830 And so you just indicate the product name 38 00:01:45.830 --> 00:01:49.350 and any other information about them. 39 00:01:49.350 --> 00:01:50.930 So here they're just including the weight 40 00:01:50.930 --> 00:01:53.150 of the package, 500 grams. 41 00:01:53.150 --> 00:01:54.810 What's important to know, 42 00:01:54.810 --> 00:01:58.630 particularly for the initiation of your hazard analysis, 43 00:01:58.630 --> 00:02:00.140 is the next couple of questions 44 00:02:00.140 --> 00:02:02.410 that are quite related to food safety. 45 00:02:02.410 --> 00:02:05.340 We wanna know what type of product our product is. 46 00:02:05.340 --> 00:02:08.290 So is it raw, ready-to-eat, ready-to-cook, 47 00:02:08.290 --> 00:02:10.160 or is it going to be used as an ingredient 48 00:02:10.160 --> 00:02:11.720 in further processing? 49 00:02:11.720 --> 00:02:14.160 So these cookies are a baked product 50 00:02:14.160 --> 00:02:16.770 and are considered ready-to-eat. 51 00:02:16.770 --> 00:02:18.820 Now, if a product is raw, 52 00:02:18.820 --> 00:02:23.820 or we're anticipating that consumers are going to cook it, 53 00:02:24.170 --> 00:02:26.620 that is going to affect our hazard analysis, 54 00:02:26.620 --> 00:02:28.423 as we will see later. 55 00:02:29.420 --> 00:02:32.520 The next question, where we list some 56 00:02:32.520 --> 00:02:34.890 of the important food safety characteristics, 57 00:02:34.890 --> 00:02:38.430 is an application of FAT TOM. 58 00:02:38.430 --> 00:02:42.840 And here, the cookie products really 59 00:02:42.840 --> 00:02:45.880 don't have any food safety characteristics, 60 00:02:45.880 --> 00:02:48.000 such as low pH, or... 61 00:02:49.740 --> 00:02:51.967 They do probably have a low water activity, 62 00:02:51.967 --> 00:02:54.730 but there's no addition of preservative, 63 00:02:54.730 --> 00:02:59.730 or the normal food safety hurdles that we usually discuss, 64 00:02:59.840 --> 00:03:02.140 so these cookies are a pretty safe product. 65 00:03:02.140 --> 00:03:05.580 We do, however, have to concern ourselves 66 00:03:05.580 --> 00:03:06.690 with the allergens. 67 00:03:06.690 --> 00:03:09.960 And so the chocolate chip cookie is bringing 68 00:03:09.960 --> 00:03:13.680 in all wheat, egg, milk, and soy allergens, 69 00:03:13.680 --> 00:03:18.660 and the almond cookie also has some almond allergen 70 00:03:18.660 --> 00:03:20.430 that we need to be aware of. 71 00:03:20.430 --> 00:03:24.950 The next question is also important, 72 00:03:24.950 --> 00:03:27.600 with respect to the quality attributes in food safety, 73 00:03:27.600 --> 00:03:30.840 and we just list whether or not our product 74 00:03:30.840 --> 00:03:34.230 has any ingredients that have a regulatory limit, 75 00:03:34.230 --> 00:03:36.550 such as preservatives or food additives. 76 00:03:36.550 --> 00:03:39.670 And so you would just state how much is used, 77 00:03:39.670 --> 00:03:43.123 and be aware that you are using a regulated ingredient. 78 00:03:44.970 --> 00:03:48.150 Then, to help us with our next document, 79 00:03:48.150 --> 00:03:50.770 which is the process flow diagram, 80 00:03:50.770 --> 00:03:55.110 we make a list of the steps from receiving 81 00:03:55.110 --> 00:03:57.620 through to shipping and distribution. 82 00:03:57.620 --> 00:04:01.860 And we'll talk about it again as we get into the third form, 83 00:04:01.860 --> 00:04:05.610 but try to keep your processing steps simple. 84 00:04:05.610 --> 00:04:08.600 Receive, store, ship. 85 00:04:08.600 --> 00:04:10.480 Because there will be other documents, 86 00:04:10.480 --> 00:04:12.130 the standard operating procedures, 87 00:04:12.130 --> 00:04:15.010 where you'll be writing the details of what is going on 88 00:04:15.010 --> 00:04:17.350 at each one of those steps. 89 00:04:17.350 --> 00:04:22.350 So we'll see these laid out in the process flow diagram 90 00:04:22.360 --> 00:04:23.713 in a subsequent slide. 91 00:04:25.180 --> 00:04:26.470 In our product description, 92 00:04:26.470 --> 00:04:29.603 we also need to describe how we package the product. 93 00:04:31.000 --> 00:04:33.090 And again, thinking food safety, 94 00:04:33.090 --> 00:04:35.590 you would indicate if a it's vacuum-packed, 95 00:04:35.590 --> 00:04:37.780 modified atmosphere, mapping packaging, 96 00:04:37.780 --> 00:04:40.700 or perhaps high pressure processing. 97 00:04:40.700 --> 00:04:43.620 But in this case, the cookies are simply packed 98 00:04:43.620 --> 00:04:46.724 in a plastic film and then in a cardboard box. 99 00:04:46.724 --> 00:04:49.910 And it's good to be complete here, 100 00:04:49.910 --> 00:04:52.480 because it will help you as you list 101 00:04:52.480 --> 00:04:54.890 all your incoming materials if you state, you know, 102 00:04:54.890 --> 00:04:56.830 the packaging of the product itself, 103 00:04:56.830 --> 00:04:59.920 as well as the shipping cartons that will be used 104 00:04:59.920 --> 00:05:02.700 to distribute it to your customers. 105 00:05:02.700 --> 00:05:06.220 Then, we need to record 106 00:05:06.220 --> 00:05:10.110 how we store our products and what kind of instructions 107 00:05:10.110 --> 00:05:13.230 might be on the label. 108 00:05:13.230 --> 00:05:15.980 So keep refrigerated, keep frozen, 109 00:05:15.980 --> 00:05:19.100 refrigerate after opening, any type of information like that 110 00:05:19.100 --> 00:05:22.870 that is going to be told to the consumer. 111 00:05:22.870 --> 00:05:27.520 In this case, the cookies are shipped at room temperature, 112 00:05:27.520 --> 00:05:32.200 and that they need to be shipped in a clean truck. 113 00:05:32.200 --> 00:05:35.543 And our procedures would be where we inspect that truck. 114 00:05:36.570 --> 00:05:41.080 The shelf life is also included on the product description, 115 00:05:41.080 --> 00:05:43.560 and the shelf life is something that we need 116 00:05:43.560 --> 00:05:48.520 to experiment with or determine for our products. 117 00:05:48.520 --> 00:05:50.180 And here, with the cookies, 118 00:05:50.180 --> 00:05:52.423 we've said three months at room temperature. 119 00:05:54.138 --> 00:05:55.540 If your shelf life is something 120 00:05:55.540 --> 00:05:58.790 that is refrigerated or a frozen temperature, 121 00:05:58.790 --> 00:06:02.340 in this field, you wanna include the temperature. 122 00:06:02.340 --> 00:06:05.790 So it's 4 degrees Celsius or -18 degrees Celsius, 123 00:06:05.790 --> 00:06:07.753 whatever's pertinent for your product. 124 00:06:11.390 --> 00:06:13.840 With shelf life testing, as I've mentioned, 125 00:06:13.840 --> 00:06:17.100 it is something that you need to determine for your product, 126 00:06:17.100 --> 00:06:21.510 and so I encourage companies to keep a library sample 127 00:06:21.510 --> 00:06:26.230 and establish it over time, and get some real numbers. 128 00:06:26.230 --> 00:06:29.257 We do have a tendency sometimes to just say, you know, 129 00:06:29.257 --> 00:06:32.230 "Oh, I think it'll last six months or nine months." 130 00:06:32.230 --> 00:06:35.610 We really do need to develop this experimentally. 131 00:06:35.610 --> 00:06:39.240 The format that we show here is the one 132 00:06:39.240 --> 00:06:41.120 that's in the labeling regulation, 133 00:06:41.120 --> 00:06:44.230 so it's year, year, month, month, day, day. 134 00:06:44.230 --> 00:06:47.363 And the month, month is two letters, like JA, FE, MR. 135 00:06:48.996 --> 00:06:50.940 Because we're a bilingual country, 136 00:06:50.940 --> 00:06:54.160 and that best before date is considered bilingual 137 00:06:54.160 --> 00:06:55.260 if you do it that way. 138 00:06:56.370 --> 00:06:58.336 And then finally, an important part 139 00:06:58.336 --> 00:07:02.370 of the product description is understanding 140 00:07:02.370 --> 00:07:03.970 who's going to eat your product, 141 00:07:03.970 --> 00:07:08.970 and if there is a risk to a sensitive population. 142 00:07:09.290 --> 00:07:13.480 So we think of the elderly, the immunocompromised, 143 00:07:13.480 --> 00:07:17.730 and infants as a sensitive population. 144 00:07:17.730 --> 00:07:21.030 And if we were selling to that population specifically, 145 00:07:21.030 --> 00:07:22.790 we would indicate it here 146 00:07:22.790 --> 00:07:26.500 on the product description form. 147 00:07:26.500 --> 00:07:27.420 For the cookies, 148 00:07:27.420 --> 00:07:32.160 we are just selling to the general population, 149 00:07:32.160 --> 00:07:34.650 but I'll just give you an example from my own experience 150 00:07:34.650 --> 00:07:39.220 of selling to a specific population. 151 00:07:39.220 --> 00:07:41.480 I worked at a spray-drying plant 152 00:07:41.480 --> 00:07:43.240 in the United States for two years, 153 00:07:43.240 --> 00:07:44.960 and it was a dairy operation. 154 00:07:44.960 --> 00:07:48.610 And we spray-dried many types 155 00:07:48.610 --> 00:07:52.510 of milk products, whey protein powders, 156 00:07:52.510 --> 00:07:56.470 skim milk powder, and whey powder, 157 00:07:56.470 --> 00:08:00.310 but as well, we spray-dried baby formula. 158 00:08:00.310 --> 00:08:04.260 And so, because that was a product that was being 159 00:08:04.260 --> 00:08:08.870 specifically sold to a population, 160 00:08:08.870 --> 00:08:10.550 we had certain procedures 161 00:08:10.550 --> 00:08:12.920 before spray-drying infant formula. 162 00:08:12.920 --> 00:08:17.070 So we had a large cleanup before, 163 00:08:17.070 --> 00:08:18.460 we did some swabbing, 164 00:08:18.460 --> 00:08:21.030 and we had some different testing procedures 165 00:08:21.030 --> 00:08:23.380 for the product that was gonna be sold to children. 166 00:08:23.380 --> 00:08:26.340 So be aware of who's going to be eating your product. 167 00:08:26.340 --> 00:08:29.520 And if it is a specific population 168 00:08:29.520 --> 00:08:30.910 that's a sensitive population, 169 00:08:30.910 --> 00:08:32.780 then we need to indicate that 170 00:08:32.780 --> 00:08:34.583 on the product description form. 171 00:08:36.680 --> 00:08:38.980 We also have to consider how the consumer 172 00:08:38.980 --> 00:08:41.800 might mishandle our product, 173 00:08:41.800 --> 00:08:44.280 and this is particularly important 174 00:08:44.280 --> 00:08:48.300 if you have cooking instructions or keep-refrigerated. 175 00:08:48.300 --> 00:08:51.320 We need to consider that and address it 176 00:08:51.320 --> 00:08:53.230 during our hazard analysis. 177 00:08:53.230 --> 00:08:56.580 In this situation, the cookies, 178 00:08:56.580 --> 00:08:59.890 we're not relying on consumers to cook this product, 179 00:08:59.890 --> 00:09:01.910 but we do indicate that they may 180 00:09:03.510 --> 00:09:06.240 get quality defects such as staling 181 00:09:06.240 --> 00:09:08.823 if they're past the best before date. 182 00:09:09.910 --> 00:09:12.330 As well as understanding who 183 00:09:12.330 --> 00:09:13.820 is gonna to be eating your product, 184 00:09:13.820 --> 00:09:16.350 you need to know where it will be sold. 185 00:09:16.350 --> 00:09:20.460 And our cookies here are gonna be sold 186 00:09:20.460 --> 00:09:23.956 to food service, retail distributor, or wholesale, 187 00:09:23.956 --> 00:09:27.300 but our product, on some occasions, 188 00:09:27.300 --> 00:09:30.150 might be an ingredient for someone else. 189 00:09:30.150 --> 00:09:32.920 And so, you might be stating here, 190 00:09:32.920 --> 00:09:34.750 it's gonna be sold to another processor 191 00:09:34.750 --> 00:09:36.580 who will be using it as an ingredient, 192 00:09:36.580 --> 00:09:38.970 and that may affect your hazard analysis 193 00:09:38.970 --> 00:09:41.020 and how you control things in your plant. 194 00:09:42.340 --> 00:09:45.080 In Canada, of course, we have mandatory information 195 00:09:45.080 --> 00:09:48.570 that must be on a food product label, and it's listed here. 196 00:09:48.570 --> 00:09:51.310 We require the product name, the net weight, 197 00:09:51.310 --> 00:09:53.820 list of ingredients, an allergen statement, 198 00:09:53.820 --> 00:09:56.767 or a precautionary allergen statement, 199 00:09:57.871 --> 00:10:00.260 if there is an allergen cross-contamination 200 00:10:00.260 --> 00:10:01.810 risk in our facility. 201 00:10:01.810 --> 00:10:04.340 We have nutrition facts tables, and of course, 202 00:10:04.340 --> 00:10:06.440 handling instructions, best before date, 203 00:10:06.440 --> 00:10:09.180 and we must have a company address 204 00:10:09.180 --> 00:10:12.840 so that a purchaser can get in contact with you 205 00:10:12.840 --> 00:10:14.650 if there is a problem. 206 00:10:14.650 --> 00:10:18.410 And then our shipping containers require less information, 207 00:10:18.410 --> 00:10:20.690 but still, product name, best before date, 208 00:10:20.690 --> 00:10:22.130 list of ingredients, 209 00:10:22.130 --> 00:10:25.283 so that it's on the outside of the shipping container.