WEBVTT 1 00:00:01.040 --> 00:00:04.240 So still on principle number one, 2 00:00:04.240 --> 00:00:07.830 lots of work to do in the "identify hazard" steps. 3 00:00:07.830 --> 00:00:10.590 So we're going to identify hazards associated 4 00:00:10.590 --> 00:00:12.120 with our ingredients, 5 00:00:12.120 --> 00:00:15.290 hazards associated with our processing steps 6 00:00:15.290 --> 00:00:19.810 as well as hazards that we identify 7 00:00:19.810 --> 00:00:23.020 that are cross-contamination risks in our facility. 8 00:00:23.020 --> 00:00:28.020 In some of the higher-level HACCP implementation activities 9 00:00:29.460 --> 00:00:32.360 such as the Global Food Safety Initiative 10 00:00:32.360 --> 00:00:36.420 or even CFIA has a program, 11 00:00:36.420 --> 00:00:40.090 one of the basic product information 12 00:00:40.090 --> 00:00:41.580 or the "getting ready" forms 13 00:00:41.580 --> 00:00:44.660 that we also use is the plant schematic 14 00:00:44.660 --> 00:00:47.200 where we will map the flow 15 00:00:47.200 --> 00:00:49.700 of people and materials through the facility, 16 00:00:49.700 --> 00:00:52.940 and that helps us highlight cross-contamination risks. 17 00:00:52.940 --> 00:00:56.550 However, in the food safety plan 18 00:00:56.550 --> 00:00:58.760 for the Food Premise Regulations 19 00:00:58.760 --> 00:01:01.140 we're not required to draw that plant schematic, 20 00:01:01.140 --> 00:01:05.660 but it is a useful document to help you identify hazards. 21 00:01:05.660 --> 00:01:07.200 So the first thing we're gonna do 22 00:01:07.200 --> 00:01:09.250 is look at all our ingredients 23 00:01:09.250 --> 00:01:11.090 and think about what biological, 24 00:01:11.090 --> 00:01:12.930 chemical, and physical hazards 25 00:01:12.930 --> 00:01:15.603 might be associated with the ingredient. 26 00:01:16.810 --> 00:01:18.430 And I just want to point out 27 00:01:18.430 --> 00:01:21.260 that you're not thinking about the receiving step 28 00:01:21.260 --> 00:01:22.320 of the ingredients, 29 00:01:22.320 --> 00:01:24.810 you're thinking about the ingredient. 30 00:01:24.810 --> 00:01:27.124 Does that ingredient have any hazards 31 00:01:27.124 --> 00:01:29.230 that I'm bringing into the facility? 32 00:01:29.230 --> 00:01:31.060 Is it a raw ingredient? 33 00:01:31.060 --> 00:01:34.030 Does it have an allergen associated with it? 34 00:01:34.030 --> 00:01:39.030 Is there preservative in it that I need to consider? 35 00:01:39.690 --> 00:01:42.510 So we wanna have an awareness of the ingredients 36 00:01:42.510 --> 00:01:45.440 that we are bringing into our facility. 37 00:01:45.440 --> 00:01:47.510 After we've done that hazard analysis, 38 00:01:47.510 --> 00:01:50.780 we'll take a look at each processing step from receiving 39 00:01:50.780 --> 00:01:54.190 through to distribution and identify the hazards 40 00:01:55.818 --> 00:01:57.660 that could occur at each step 41 00:01:57.660 --> 00:02:00.230 and then develop how we're gonna prevent them 42 00:02:00.230 --> 00:02:01.510 from occurring. 43 00:02:01.510 --> 00:02:02.740 And then finally, 44 00:02:02.740 --> 00:02:04.740 we would take a look at our plant schematic 45 00:02:04.740 --> 00:02:06.150 or the flow in the facility 46 00:02:06.150 --> 00:02:08.720 and identify any cross-contamination risks. 47 00:02:08.720 --> 00:02:12.840 And our goal here is to identify the hazards 48 00:02:12.840 --> 00:02:16.800 and then determine how we're gonna control these hazards 49 00:02:16.800 --> 00:02:20.563 or reduce the risk of the hazard to an acceptable level. 50 00:02:22.410 --> 00:02:26.260 There's many sources of information to help you 51 00:02:26.260 --> 00:02:28.620 with your hazard analysis activity. 52 00:02:28.620 --> 00:02:33.620 There is the example documents that have been developed 53 00:02:33.840 --> 00:02:35.850 by the Ministry of Health, 54 00:02:35.850 --> 00:02:38.570 and there's about 15 of those, 55 00:02:38.570 --> 00:02:40.930 and so they're a good starting point. 56 00:02:40.930 --> 00:02:43.900 There's lots of generic model examples available 57 00:02:43.900 --> 00:02:45.270 on the internet. 58 00:02:45.270 --> 00:02:46.740 And in particular, 59 00:02:46.740 --> 00:02:49.100 you can use the reference database 60 00:02:49.100 --> 00:02:52.070 for hazard identification that has been prepared 61 00:02:52.070 --> 00:02:54.730 by the Canadian Food Inspection Agency. 62 00:02:54.730 --> 00:02:57.100 You'll also get information from your suppliers. 63 00:02:57.100 --> 00:02:58.180 As I mentioned you're gonna have 64 00:02:58.180 --> 00:02:59.830 an approved supplier program 65 00:02:59.830 --> 00:03:04.830 and we'll request a specification sheet 66 00:03:06.630 --> 00:03:09.130 for each ingredient that you use. 67 00:03:09.130 --> 00:03:13.500 You might also get a allergen checklist 68 00:03:13.500 --> 00:03:17.570 from each supplier so that they indicate 69 00:03:17.570 --> 00:03:20.110 what allergens are associated with the product 70 00:03:20.110 --> 00:03:24.670 or what allergen cross-contamination risks are associated 71 00:03:24.670 --> 00:03:27.530 with the ingredients due to what else 72 00:03:27.530 --> 00:03:29.393 is being made in their facility. 73 00:03:30.500 --> 00:03:32.280 So there's some useful sources 74 00:03:32.280 --> 00:03:37.030 of information to help you with your hazard analysis. 75 00:03:37.030 --> 00:03:41.450 The CFIA database is a pretty good document, 76 00:03:41.450 --> 00:03:45.580 it's slightly cumbersome as a searchable database 77 00:03:45.580 --> 00:03:47.480 but it is worthwhile looking at 78 00:03:47.480 --> 00:03:52.480 and this slide here shows its homepage. 79 00:03:52.490 --> 00:03:54.880 And on the left hand side here 80 00:03:54.880 --> 00:03:57.620 there's a listing so you can go into ingredients 81 00:03:57.620 --> 00:04:00.520 and incoming materials and they have a pretty good list 82 00:04:00.520 --> 00:04:04.460 of ingredients and hazards associated with them 83 00:04:04.460 --> 00:04:09.460 and then processing steps, receiving, cooking, et cetera. 84 00:04:10.400 --> 00:04:13.810 They have some example hazards that you might wanna consider 85 00:04:13.810 --> 00:04:16.190 when doing your own hazard analysis. 86 00:04:16.190 --> 00:04:20.410 So the link is there and you can try it 87 00:04:20.410 --> 00:04:22.933 to look at specific hazards. 88 00:04:25.000 --> 00:04:26.300 So as I mentioned, 89 00:04:26.300 --> 00:04:28.720 there's a lot of work to be done 90 00:04:28.720 --> 00:04:31.570 between principle 1 and principle 2. 91 00:04:31.570 --> 00:04:36.570 So we've identified hazards and we are going to see 92 00:04:38.270 --> 00:04:40.320 if they can be controlled first 93 00:04:40.320 --> 00:04:42.180 with a prerequisite program, 94 00:04:42.180 --> 00:04:43.900 or is this process step something 95 00:04:43.900 --> 00:04:48.830 that we're going to consider as a critical control point 96 00:04:48.830 --> 00:04:51.740 or there may be other operational controls. 97 00:04:51.740 --> 00:04:52.573 And in general, 98 00:04:52.573 --> 00:04:55.800 what we're talking about here is how we're gonna deal 99 00:04:55.800 --> 00:04:56.970 with allergens. 100 00:04:56.970 --> 00:04:59.720 Allergens are something that are very challenging 101 00:04:59.720 --> 00:05:02.350 to operate as a critical control point 102 00:05:02.350 --> 00:05:04.500 but they are a significant hazard 103 00:05:04.500 --> 00:05:07.380 so we give them some special attention. 104 00:05:07.380 --> 00:05:09.730 I do wanna point out that there can be more 105 00:05:09.730 --> 00:05:12.310 than one control measure for each hazard, 106 00:05:12.310 --> 00:05:15.420 and often I find when you take a HACCP course 107 00:05:15.420 --> 00:05:18.080 and you're doing some hazard descriptions 108 00:05:18.080 --> 00:05:22.280 at a process step we don't think thoroughly 109 00:05:22.280 --> 00:05:24.250 about all the hazards that could occur 110 00:05:24.250 --> 00:05:26.980 because we're just trying to give some examples. 111 00:05:26.980 --> 00:05:31.290 But I'll give you an example of how there can be more 112 00:05:31.290 --> 00:05:34.670 than one control measure at each hazard. 113 00:05:34.670 --> 00:05:35.720 For example, 114 00:05:35.720 --> 00:05:37.470 in our storage areas. 115 00:05:37.470 --> 00:05:41.210 So we have a cooler and we are holding it 116 00:05:41.210 --> 00:05:43.600 at four degrees because we want to ensure 117 00:05:43.600 --> 00:05:47.800 that all our ingredients are held at four degrees. 118 00:05:47.800 --> 00:05:51.270 So our hazard that we might identify 119 00:05:51.270 --> 00:05:56.010 would be pathogen growth due to time and temperature abuse. 120 00:05:56.010 --> 00:05:59.750 So there's three control measures 121 00:05:59.750 --> 00:06:01.170 that are gonna be used there. 122 00:06:01.170 --> 00:06:03.320 We're gonna have within our transportation 123 00:06:03.320 --> 00:06:04.490 and storage program, 124 00:06:04.490 --> 00:06:06.980 we are going to ensure that the cooler 125 00:06:06.980 --> 00:06:09.240 is at four degrees C. 126 00:06:09.240 --> 00:06:11.190 In our equipment maintenance program, 127 00:06:11.190 --> 00:06:15.090 we're going to ensure that our equipment maintenance is done 128 00:06:15.090 --> 00:06:18.350 and that our cooler is always operating properly, 129 00:06:18.350 --> 00:06:21.110 and then as well there's an aspect 130 00:06:21.110 --> 00:06:25.110 of personal training where we train our people 131 00:06:25.110 --> 00:06:27.130 that somebody has a responsibility 132 00:06:27.130 --> 00:06:30.140 of checking the cooler a couple of times a day 133 00:06:30.140 --> 00:06:33.270 and recording it on the appropriate record sheet. 134 00:06:33.270 --> 00:06:35.640 So as you're doing your hazard identification, 135 00:06:35.640 --> 00:06:38.470 you may see that more than one prerequisite program 136 00:06:38.470 --> 00:06:41.760 will be involved in controlling the hazard 137 00:06:41.760 --> 00:06:44.163 or will be used as a control measure.