WEBVTT 1 00:00:00.580 --> 00:00:02.590 This is out of a book that-- 2 00:00:03.720 --> 00:00:07.180 by one of my favourite HACCP auditors, John Surak 3 00:00:07.180 --> 00:00:10.880 who's a retired professor from South Carolina 4 00:00:10.880 --> 00:00:14.130 and he wrote this book called "The Certified HACCP Auditor." 5 00:00:14.130 --> 00:00:16.660 And I feel this paragraph sums 6 00:00:16.660 --> 00:00:20.730 up the understanding of how prerequisite programs are used 7 00:00:20.730 --> 00:00:24.960 in a facility versus how critical control points are used. 8 00:00:24.960 --> 00:00:27.320 Remember, this is a two-step process where 9 00:00:27.320 --> 00:00:29.940 we're going to identify all hazards 10 00:00:29.940 --> 00:00:33.310 and in this step between identifying all hazards 11 00:00:33.310 --> 00:00:36.160 and establishing our critical control points-- 12 00:00:36.160 --> 00:00:38.260 there's a lot of work where we're trying to 13 00:00:38.260 --> 00:00:41.350 determine how we are going to control these hazards. 14 00:00:41.350 --> 00:00:45.467 And so as Surak states here in the bold there, 15 00:00:45.467 --> 00:00:49.270 "The difference between CCPs and prerequisite programs is 16 00:00:49.270 --> 00:00:50.960 that prerequisite programs ensure 17 00:00:50.960 --> 00:00:52.650 that food products are wholesome 18 00:00:52.650 --> 00:00:55.293 and do not contain objectionable contaminants, 19 00:00:55.293 --> 00:00:57.990 whereas CCPs are established solely 20 00:00:57.990 --> 00:01:00.280 for the purpose of controlling significant life 21 00:01:00.280 --> 00:01:02.450 or health threatening food hazards." 22 00:01:02.450 --> 00:01:06.680 So our CCPs are going to be very process-related associated 23 00:01:06.680 --> 00:01:08.570 with the product. 24 00:01:08.570 --> 00:01:12.500 Whereas the prerequisite programs that we develop are 25 00:01:12.500 --> 00:01:16.480 dealing with the operation of the entire facility. 26 00:01:16.480 --> 00:01:18.250 So, further on in the paragraph 27 00:01:18.250 --> 00:01:21.810 we see, "CCPs address food safety only, 28 00:01:21.810 --> 00:01:25.100 while prerequisite programs overlap into product quality 29 00:01:25.100 --> 00:01:27.260 and may involve other types of controls, 30 00:01:27.260 --> 00:01:29.650 such as quality or "control" points 31 00:01:29.650 --> 00:01:31.650 and operational steps." 32 00:01:31.650 --> 00:01:34.650 And as we are developing our prerequisite programs, 33 00:01:34.650 --> 00:01:36.780 and I think it makes logical sense-- 34 00:01:36.780 --> 00:01:38.340 if you are ensuring 35 00:01:38.340 --> 00:01:41.570 that your receiving practices are done properly, 36 00:01:41.570 --> 00:01:43.520 yes that's going to control food safety 37 00:01:43.520 --> 00:01:44.840 but it's also gonna contribute 38 00:01:44.840 --> 00:01:48.390 to the overall success of your food processing. 39 00:01:48.390 --> 00:01:51.318 And so finally CCPs "are specific 40 00:01:51.318 --> 00:01:54.620 to individual products and production lines." 41 00:01:54.620 --> 00:01:57.450 Whereas a prerequisite, "such as sanitizing 42 00:01:57.450 --> 00:02:00.410 and employee hand washing typically are implemented 43 00:02:00.410 --> 00:02:02.930 across an entire facility." 44 00:02:02.930 --> 00:02:06.740 And the example there of the glass of broken glass 45 00:02:06.740 --> 00:02:09.810 from overhead light fixtures can be a significant 46 00:02:09.810 --> 00:02:13.730 food hazard, but glass control is a prerequisite program 47 00:02:13.730 --> 00:02:15.140 because we want to ensure 48 00:02:15.140 --> 00:02:18.420 that our facility operates correctly. 49 00:02:18.420 --> 00:02:20.910 So, rereading this paragraph after we go 50 00:02:20.910 --> 00:02:21.970 through the principles 51 00:02:21.970 --> 00:02:24.787 and understand how a CCP is determined 52 00:02:24.787 --> 00:02:27.383 will probably be beneficial.