WEBVTT 1 00:00:00.650 --> 00:00:02.340 The first principle of HACCP then 2 00:00:02.340 --> 00:00:07.340 is to identify hazards and, you know 3 00:00:07.460 --> 00:00:10.920 as food processors or environmental health officers 4 00:00:10.920 --> 00:00:13.473 we do have an understanding of some foods 5 00:00:13.473 --> 00:00:17.350 that we do consider to be potentially hazardous foods. 6 00:00:17.350 --> 00:00:20.800 And that is, you know, 7 00:00:20.800 --> 00:00:22.376 that's something that we would have identified 8 00:00:22.376 --> 00:00:24.570 in our product description form, 9 00:00:24.570 --> 00:00:29.320 but here we see some examples of potentially hazardous foods 10 00:00:29.320 --> 00:00:30.820 that are commonly known. 11 00:00:30.820 --> 00:00:35.820 So raw meats, pastries filled with meat, cheese or cream, 12 00:00:36.550 --> 00:00:37.830 cooked rice-- 13 00:00:37.830 --> 00:00:41.002 the cooling step of course is very important to that. 14 00:00:41.002 --> 00:00:43.720 Other products in there such as tofu, 15 00:00:43.720 --> 00:00:47.520 you know, very neutral pH, fresh garlic and oil. 16 00:00:47.520 --> 00:00:51.234 Again, we're concerned there with botulism, 17 00:00:51.234 --> 00:00:53.653 fresh eggs, gravy, 18 00:00:54.771 --> 00:00:58.470 good source for microorganisms, can grow easily in there, 19 00:00:58.470 --> 00:01:01.860 and then dry soup mix once the water is added 20 00:01:01.860 --> 00:01:04.900 it's a good environment for microbial growth. 21 00:01:04.900 --> 00:01:08.910 So that list has come from the BCCDC, 22 00:01:08.910 --> 00:01:12.500 and there's a reference there if you wanna look at it again. 23 00:01:12.500 --> 00:01:15.890 We also have identified some practices in food, 24 00:01:15.890 --> 00:01:20.000 food operations that are potentially hazardous, 25 00:01:20.000 --> 00:01:24.286 and as you see, we can look back again at FAT TOM, 26 00:01:24.286 --> 00:01:29.070 and many of these are related to time and temperature abuse. 27 00:01:29.070 --> 00:01:31.690 So such as improper cooling, 28 00:01:31.690 --> 00:01:33.523 advanced preparation, 29 00:01:34.610 --> 00:01:37.514 giving the food an opportunity for microbial growth 30 00:01:37.514 --> 00:01:41.013 inadequate reheating, improper hot holding, 31 00:01:42.120 --> 00:01:45.720 poor handling of leftovers and inadequate cooking. 32 00:01:45.720 --> 00:01:50.263 So those practices are time and temperature-related 33 00:01:50.263 --> 00:01:52.880 and can lead to abuse. 34 00:01:52.880 --> 00:01:55.917 We also have things such as an infected person 35 00:01:55.917 --> 00:02:00.093 could be a source of cross-contamination and then 36 00:02:00.093 --> 00:02:04.480 how we handle unsafe source or use of leftovers. 37 00:02:04.480 --> 00:02:07.510 With respect to food processing, 38 00:02:07.510 --> 00:02:09.952 I'd like to think of use of leftovers 39 00:02:09.952 --> 00:02:12.246 and just give the example of a practice 40 00:02:12.246 --> 00:02:16.500 that sometimes occurs in food processing 41 00:02:16.500 --> 00:02:19.020 which is how we handle rework. 42 00:02:19.020 --> 00:02:21.162 And unfortunately, rework has 43 00:02:21.162 --> 00:02:24.610 a bit of a negative connotation in the food industry, 44 00:02:24.610 --> 00:02:28.070 but there are times when it makes sense 45 00:02:28.070 --> 00:02:33.070 to rework or try to reprocess a product rather than waste it 46 00:02:34.610 --> 00:02:36.390 or throw it out or dispose of it. 47 00:02:36.390 --> 00:02:40.543 And a simple example of a suitable rework loop is, 48 00:02:41.420 --> 00:02:43.964 in the ice cream manufacturing world, 49 00:02:43.964 --> 00:02:47.630 we make ice cream mix out of cream, 50 00:02:47.630 --> 00:02:52.100 36% butterfat and melt that's, you know, 4% butterfat, 51 00:02:52.100 --> 00:02:55.550 and we're trying to, we make a mix that 52 00:02:56.390 --> 00:02:58.830 has a finished product fat of 10%. 53 00:02:58.830 --> 00:03:01.531 Now, sometimes when you're making ice cream mix, 54 00:03:01.531 --> 00:03:06.531 you might have a blending issue and the 55 00:03:06.750 --> 00:03:08.750 the mix might not have the correct fat 56 00:03:08.750 --> 00:03:11.920 and rather than throw it out, 57 00:03:11.920 --> 00:03:15.370 we'll just rework that mix into the next batch 58 00:03:15.370 --> 00:03:18.489 and the process is actually called correcting the mix 59 00:03:18.489 --> 00:03:22.420 and we just get the ingredients balanced, 60 00:03:22.420 --> 00:03:24.790 and it makes sense to correct the mix. 61 00:03:24.790 --> 00:03:26.141 There's nothing wrong with it, 62 00:03:26.141 --> 00:03:29.110 but that connotation of rework 63 00:03:30.280 --> 00:03:31.825 is kind of a negative, 64 00:03:31.825 --> 00:03:35.040 but you can see it's a suitable activity here. 65 00:03:35.040 --> 00:03:36.610 Another example of rework 66 00:03:36.610 --> 00:03:38.395 and little bit more significant hazard 67 00:03:38.395 --> 00:03:40.870 is in the hotdog industry. 68 00:03:40.870 --> 00:03:45.550 So hotdogs as a batter that gets put into casings, 69 00:03:45.550 --> 00:03:48.060 and then the casings are cooked, maybe smoked, 70 00:03:48.060 --> 00:03:50.710 and then the casing is removed. 71 00:03:50.710 --> 00:03:53.564 Sometimes when you remove the casing the tip of the hotdog 72 00:03:53.564 --> 00:03:55.610 might be damaged or misshapen, 73 00:03:55.610 --> 00:03:58.040 and so they don't wanna put that in the package, 74 00:03:58.040 --> 00:04:00.363 and so they're gonna rework those hotdogs 75 00:04:00.363 --> 00:04:01.930 into the next batch. 76 00:04:01.930 --> 00:04:03.841 You can actually cut cooked hotdogs 77 00:04:03.841 --> 00:04:05.710 up into very small pieces 78 00:04:05.710 --> 00:04:08.940 and rework them in the batter into the next batch. 79 00:04:08.940 --> 00:04:12.980 But this is an example of where we need to consider 80 00:04:12.980 --> 00:04:14.980 allergen cross-contamination, 81 00:04:14.980 --> 00:04:18.460 because some hotdogs may use a soy protein as a stabilizer 82 00:04:18.460 --> 00:04:19.293 in their product, 83 00:04:19.293 --> 00:04:21.470 and some hotdogs may use a caseinate 84 00:04:21.470 --> 00:04:24.560 which is a milk protein in their product. 85 00:04:24.560 --> 00:04:27.770 And so when we are reworking hotdogs, 86 00:04:27.770 --> 00:04:31.821 we need to ensure that we rework like products 87 00:04:31.821 --> 00:04:34.480 into like products to prevent 88 00:04:34.480 --> 00:04:37.300 that allergen cross-contamination risk. 89 00:04:37.300 --> 00:04:40.664 And when we get to the process flow diagram, 90 00:04:40.664 --> 00:04:45.664 you will also see that if rework is a part of the process, 91 00:04:45.870 --> 00:04:50.350 then you need to indicate that on your process flow diagram, 92 00:04:50.350 --> 00:04:53.350 and so the hazards associated with using rework 93 00:04:53.350 --> 00:04:55.913 would be included in your hazard analysis.