WEBVTT 1 00:00:01.059 --> 00:00:04.305 So we'll move on to the next form, 2 00:00:04.305 --> 00:00:07.712 which is where we list all incoming materials 3 00:00:07.712 --> 00:00:09.600 in the facility, 4 00:00:09.600 --> 00:00:14.379 and the food safety plan from the ministry 5 00:00:14.379 --> 00:00:17.054 has five categories that we complete here. 6 00:00:17.054 --> 00:00:20.690 So first, we want a list of all our ingredients 7 00:00:20.690 --> 00:00:23.600 that we're bringing into the facility. 8 00:00:23.600 --> 00:00:26.106 We're gonna list any food contact processing aids, 9 00:00:26.106 --> 00:00:29.131 and in this case we have a baking spray 10 00:00:29.131 --> 00:00:31.540 that they're using on the pans. 11 00:00:31.540 --> 00:00:32.930 Then we will make a distinction 12 00:00:32.930 --> 00:00:36.820 between food contact and non-food contact, 13 00:00:36.820 --> 00:00:39.632 so we first have our food contact packaging materials, 14 00:00:39.632 --> 00:00:43.670 the film that is going to be used for the cookies, 15 00:00:43.670 --> 00:00:44.956 and then there's a list 16 00:00:44.956 --> 00:00:48.840 of non-food contact packaging materials. 17 00:00:48.840 --> 00:00:50.108 And we want to list everything here 18 00:00:50.108 --> 00:00:53.209 from the shipping containers, the labels that are used, 19 00:00:53.209 --> 00:00:57.020 the shrink wrap that goes around the pallet, 20 00:00:57.020 --> 00:00:58.207 the wooden pallets themselves, 21 00:00:58.207 --> 00:01:00.015 because all of these things need 22 00:01:00.015 --> 00:01:04.400 to have the hazard analysis done to them. 23 00:01:04.400 --> 00:01:07.982 And also on the incoming materials in our food safety plan 24 00:01:07.982 --> 00:01:11.800 we will list the chemicals that we use in the facility. 25 00:01:11.800 --> 00:01:15.260 And here we have the soap, the hand sanitizer, 26 00:01:15.260 --> 00:01:19.050 and then the cleaning degreaser and sanitizer, 27 00:01:19.050 --> 00:01:21.604 and any lubricants or things that you will use 28 00:01:21.604 --> 00:01:24.728 on your equipment, you would also list them here. 29 00:01:24.728 --> 00:01:29.071 These chemicals will be listed again in our sanitation plan 30 00:01:29.071 --> 00:01:32.242 and with further information about them 31 00:01:32.242 --> 00:01:36.130 like our use rate and how they're used and applied 32 00:01:36.130 --> 00:01:38.229 but in this first incoming material table 33 00:01:38.229 --> 00:01:41.173 we'll just list them in that section. 34 00:01:42.502 --> 00:01:46.400 So we've now completed our product background form. 35 00:01:46.400 --> 00:01:48.602 So we know something about our product. 36 00:01:48.602 --> 00:01:51.640 We have a list of all incoming materials 37 00:01:51.640 --> 00:01:54.147 that are coming into the facility 38 00:01:54.147 --> 00:01:58.183 and now we can begin our process flow diagram. 39 00:01:58.183 --> 00:02:00.108 So as I mentioned before, 40 00:02:00.108 --> 00:02:03.010 keep it simple, use verbs 41 00:02:03.010 --> 00:02:06.740 and just simply state the step. 42 00:02:06.740 --> 00:02:09.411 So we have, we start with receiving 43 00:02:09.411 --> 00:02:12.858 and then we show that we have three storage areas. 44 00:02:12.858 --> 00:02:15.203 We have room temperature storage, 45 00:02:15.203 --> 00:02:17.177 cooler refrigerator storage, 46 00:02:17.177 --> 00:02:20.478 and packaging material storage. 47 00:02:20.478 --> 00:02:22.760 In this case, it says packaging 48 00:02:22.760 --> 00:02:25.263 material storage is in a separate location. 49 00:02:27.000 --> 00:02:28.670 And that's fine. 50 00:02:28.670 --> 00:02:30.180 I just want to point out, 51 00:02:30.180 --> 00:02:31.890 you know, in my experience, 52 00:02:31.890 --> 00:02:33.550 often the room temperature storage 53 00:02:33.550 --> 00:02:37.176 for dry ingredients is the same room 54 00:02:37.176 --> 00:02:40.060 as the packaging material storage. 55 00:02:40.060 --> 00:02:41.812 The reason we're making this distinction 56 00:02:41.812 --> 00:02:44.089 is because in our process flow diagrams 57 00:02:44.089 --> 00:02:48.450 we want to show where each one of those ingredients 58 00:02:48.450 --> 00:02:50.980 or you know, packaging or ingredients 59 00:02:50.980 --> 00:02:52.800 is brought into the process. 60 00:02:52.800 --> 00:02:55.350 So we make that distinction in our first storage step 61 00:02:55.350 --> 00:02:57.890 of showing that although they could be the same room 62 00:02:57.890 --> 00:02:59.610 it's different storage procedures. 63 00:02:59.610 --> 00:03:02.330 So freezer storage, room temperature, 64 00:03:02.330 --> 00:03:05.158 cooler and packaging area. 65 00:03:05.158 --> 00:03:06.580 Then we get into the steps 66 00:03:06.580 --> 00:03:07.862 and so keep it simple. 67 00:03:07.862 --> 00:03:10.800 We're gonna weigh ingredients, mix them, 68 00:03:10.800 --> 00:03:13.448 and then all of these subsequent steps are with respect 69 00:03:13.448 --> 00:03:17.025 to forming and getting the cookies onto the sheet, 70 00:03:17.025 --> 00:03:18.463 ready for baking, 71 00:03:19.640 --> 00:03:23.720 and then cooling them after baking 72 00:03:23.720 --> 00:03:25.446 transfer, bagging, weighing 73 00:03:25.446 --> 00:03:27.470 we have a metal detection step 74 00:03:27.470 --> 00:03:31.008 that we will see becomes our critical control point. 75 00:03:31.008 --> 00:03:34.040 Then our final packaging storage and shipping 76 00:03:34.040 --> 00:03:36.112 to our customers. 77 00:03:36.112 --> 00:03:39.181 So what we will do then 78 00:03:39.181 --> 00:03:40.601 is after completing these, 79 00:03:40.601 --> 00:03:44.413 we want to take a look at the hazards at each one 80 00:03:44.413 --> 00:03:46.750 of those process steps. 81 00:03:46.750 --> 00:03:48.587 And I'll start 82 00:03:48.587 --> 00:03:51.550 with this suggestion now and we'll do it again. 83 00:03:51.550 --> 00:03:55.415 But as you're looking at the process steps, 84 00:03:55.415 --> 00:03:59.310 try to think of what could go wrong at each step. 85 00:03:59.310 --> 00:04:02.217 And the way I walk through it is I think 86 00:04:02.217 --> 00:04:05.196 of each prerequisite program and I go like, 87 00:04:05.196 --> 00:04:08.470 let's just say for receiving what could go wrong 88 00:04:08.470 --> 00:04:09.970 with sanitation at this step, 89 00:04:09.970 --> 00:04:12.768 what could go wrong with personnel training at this step, 90 00:04:12.768 --> 00:04:15.047 what could be wrong in our receiving program? 91 00:04:15.047 --> 00:04:18.973 And I think that will help you identify hazards 92 00:04:18.973 --> 00:04:22.736 and ensure that you've done a complete hazard analysis 93 00:04:22.736 --> 00:04:24.773 at each process step.