WEBVTT 1 00:00:01.200 --> 00:00:04.810 So now, we'll get into how to complete the HACCP table 2 00:00:04.810 --> 00:00:08.370 and explore the seven principles of HACCP. 3 00:00:08.370 --> 00:00:11.750 As I mentioned, the BC Food Premise Regulations 4 00:00:11.750 --> 00:00:14.350 only require a food processing facility 5 00:00:14.350 --> 00:00:19.270 to complete the first five principles 6 00:00:19.270 --> 00:00:22.150 which is hazard, identifying the hazards, 7 00:00:22.150 --> 00:00:24.500 establishing the Critical Control Points, 8 00:00:24.500 --> 00:00:26.490 establishing the critical limits, 9 00:00:26.490 --> 00:00:28.470 developing our monitoring procedures 10 00:00:28.470 --> 00:00:30.300 at each Critical Control Point 11 00:00:30.300 --> 00:00:32.650 and establishing corrective actions 12 00:00:32.650 --> 00:00:35.180 in the event that our monitoring indicates 13 00:00:35.180 --> 00:00:37.410 that our critical limit wasn't met. 14 00:00:37.410 --> 00:00:39.390 But we will discuss verification 15 00:00:39.390 --> 00:00:42.470 and record keeping even though they're not mandatory 16 00:00:42.470 --> 00:00:44.563 at this time in the program. 17 00:00:45.870 --> 00:00:48.710 So our first step is to identify all hazards 18 00:00:48.710 --> 00:00:53.450 and I think most people in the room here are familiar 19 00:00:53.450 --> 00:00:55.960 that there are three hazard types that we look at, 20 00:00:55.960 --> 00:00:59.270 biological, chemical, and physical and they're defined 21 00:00:59.270 --> 00:01:01.890 as a material or agent that when present 22 00:01:01.890 --> 00:01:04.300 in a food, can make the food unsafe 23 00:01:04.300 --> 00:01:07.010 and cause illness, injury or death. 24 00:01:07.010 --> 00:01:08.640 We'll also be concerned 25 00:01:08.640 --> 00:01:12.230 with the risk of cross-contamination in our facility, 26 00:01:12.230 --> 00:01:14.140 as we do our hazard analysis. 27 00:01:14.140 --> 00:01:17.050 So here's the definition of cross-contamination 28 00:01:17.050 --> 00:01:20.050 and it's the physical movement or transfer 29 00:01:20.050 --> 00:01:22.050 of hazards from one person, object, 30 00:01:22.050 --> 00:01:24.190 food or place to another. 31 00:01:24.190 --> 00:01:26.300 And we'll be concerned about that 32 00:01:26.300 --> 00:01:30.793 with biological and chemical hazards predominantly. 33 00:01:31.720 --> 00:01:35.580 So here are some examples of the hazard types. 34 00:01:35.580 --> 00:01:38.820 So our biological hazards, bacteria, yeast, 35 00:01:38.820 --> 00:01:43.563 viruses, parasites and toxins are chemical hazards. 36 00:01:44.620 --> 00:01:47.380 And, let me just go back to biological for a moment. 37 00:01:47.380 --> 00:01:50.280 But when we are discussing our biological hazards, 38 00:01:50.280 --> 00:01:52.300 we are concerning ourselves 39 00:01:52.300 --> 00:01:56.240 with biological hazards 40 00:01:56.240 --> 00:01:58.470 that might come in with our raw materials, 41 00:01:58.470 --> 00:02:01.440 as well as activities in our plant. 42 00:02:01.440 --> 00:02:06.000 So a cross-contamination of biological contamination 43 00:02:06.000 --> 00:02:08.760 due to improper cleaning activities. 44 00:02:08.760 --> 00:02:10.880 So we want to take a look for hazards 45 00:02:10.880 --> 00:02:14.370 in both our raw materials, as well as our process steps. 46 00:02:14.370 --> 00:02:16.720 When you look at the list of chemical hazards 47 00:02:16.720 --> 00:02:18.580 you can see that some of those 48 00:02:18.580 --> 00:02:21.230 could be associated with our incoming ingredients 49 00:02:21.230 --> 00:02:24.760 such as the pesticides, the antibiotics 50 00:02:24.760 --> 00:02:29.590 or agricultural products, 51 00:02:29.590 --> 00:02:32.230 fertilizers, those types of things 52 00:02:32.230 --> 00:02:35.180 that might be coming in with our raw materials. 53 00:02:35.180 --> 00:02:39.010 We could have cross-contamination, 54 00:02:39.010 --> 00:02:40.770 chemical cross-contamination due 55 00:02:40.770 --> 00:02:44.000 to our cleaning chemicals that we use. 56 00:02:44.000 --> 00:02:46.710 And a number of the ones listed there 57 00:02:46.710 --> 00:02:50.500 such as colours and preservatives, nutritional additives. 58 00:02:50.500 --> 00:02:54.760 Those are ingredient-related and perhaps due 59 00:02:54.760 --> 00:02:59.760 to overuse of a preservative or a nutritional additive 60 00:02:59.760 --> 00:03:01.460 like a vitamin or a mineral. 61 00:03:01.460 --> 00:03:06.300 And then, allergens are generally included 62 00:03:06.300 --> 00:03:08.550 in the chemical hazards 63 00:03:08.550 --> 00:03:13.310 because we're generally allergic to the protein component. 64 00:03:13.310 --> 00:03:16.100 And also here, you see toxins 65 00:03:16.100 --> 00:03:19.500 and the toxins that are the by-product 66 00:03:19.500 --> 00:03:21.380 of microbiological growth 67 00:03:21.380 --> 00:03:24.200 like the staphylococcus aureus, 68 00:03:24.200 --> 00:03:27.420 the toxin is considered a chemical hazard. 69 00:03:27.420 --> 00:03:31.500 You do see people keep the toxin 70 00:03:31.500 --> 00:03:33.550 in the biological hazard, 71 00:03:33.550 --> 00:03:37.340 but it's more commonly considered a chemical hazard. 72 00:03:37.340 --> 00:03:40.360 Then we need to consider the physical hazards 73 00:03:40.360 --> 00:03:42.300 that might be a problem in our facility. 74 00:03:42.300 --> 00:03:43.570 And again, we can see 75 00:03:43.570 --> 00:03:45.730 that some come in with our raw materials 76 00:03:45.730 --> 00:03:49.450 and some are due to activities in the facility. 77 00:03:49.450 --> 00:03:51.440 So our raw ingredients might bring 78 00:03:51.440 --> 00:03:54.210 in some bone fragments in meat ingredients, 79 00:03:54.210 --> 00:03:57.710 stones or rocks from incoming 80 00:03:57.710 --> 00:04:01.060 ingredients from during the primary production 81 00:04:01.060 --> 00:04:02.350 at harvesting. 82 00:04:02.350 --> 00:04:06.190 And then glass, if we're a glass filling operation 83 00:04:06.190 --> 00:04:09.560 we need to be concerned about glass breakage. 84 00:04:09.560 --> 00:04:11.720 And then there's some hazards associated 85 00:04:11.720 --> 00:04:14.710 with our people, such as hair or jewelry 86 00:04:14.710 --> 00:04:16.080 or things like that. 87 00:04:16.080 --> 00:04:17.950 So of course we deal with that 88 00:04:17.950 --> 00:04:19.860 in our personal hygiene program. 89 00:04:19.860 --> 00:04:23.840 And then hazards, physical hazards associated 90 00:04:23.840 --> 00:04:28.840 with good housekeeping, so dirt and dust, pests, 91 00:04:29.040 --> 00:04:31.330 so we want to control that. 92 00:04:31.330 --> 00:04:34.000 And then finally, packaging materials so that, you know, 93 00:04:34.000 --> 00:04:36.460 as we are opening our ingredients and using them 94 00:04:36.460 --> 00:04:38.600 we want to ensure that we don't get little bits 95 00:04:38.600 --> 00:04:42.040 of packaging into the product that we're making. 96 00:04:42.040 --> 00:04:44.090 So as with our understanding 97 00:04:44.090 --> 00:04:46.860 of the types of hazards, biological, chemical, 98 00:04:46.860 --> 00:04:49.060 and physical, we can start thinking 99 00:04:49.060 --> 00:04:53.303 of the hazards that might occur at each process step.