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Module 2 - Regulatory Overview
Module 3 - Food Safety Hazards
Module 4 - Introduction to Food Microbiology
Module 5 - Prerequisites & HACCP Elements
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Modules
Status
2
Module 2 - Regulatory Overview
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Regulatory Overview
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Regulatory Stages
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What is Legislation?
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What are Regulations?
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What are Guidelines?
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Canada Gazette
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Canada's Justice & Laws
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Food and Drugs Act & Regulations
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Food and Drugs Act & Regulations (2)
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Safe Food for Canadians Act
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Food Labelling
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Food Labelling & Package Code Requirements
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Natural and Non-prescription Health Products
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Provincial Legislation
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Canadian Federal Regulatory Bodies for Food
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Canadian Federal Regulatory Bodies for Food
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United States Regulations
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United States Regulations
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Exporting to the US
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Other International Regulations
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Knowledge Check
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Which Acts & Regulations Apply
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FSEP HACCP
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Knowledge Check: Scenario
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Summary
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Resources
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Ready For Quiz?
- Regulatory Overview
- Regulatory Stages
- What is Legislation?
- What are Regulations?
- What are Guidelines?
- Canada Gazette
- Canada's Justice & Laws
- Food and Drugs Act & Regulations
- Food and Drugs Act & Regulations (2)
- Safe Food for Canadians Act
- Food Labelling
- Food Labelling & Package Code Requirements
- Natural and Non-prescription Health Products
- Provincial Legislation
- Canadian Federal Regulatory Bodies for Food
- Canadian Federal Regulatory Bodies for Food
- United States Regulations
- United States Regulations
- Exporting to the US
- Other International Regulations
- Knowledge Check
- Which Acts & Regulations Apply
- FSEP HACCP
- Knowledge Check: Scenario
- Summary
- Resources
- Ready For Quiz?
3
Module 3 - Food Safety Hazards
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Food Safety Hazards
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What are hazards?
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HACCP + Hazards
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Biological Hazards
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Foodborne illness
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Biological Hazards
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Examples of Biological Hazards to Consider
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Chemical Hazards
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1. Naturally Occurring Chemical Hazards
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2. Intentionally Added Chemical Hazards
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3. Unintentionally Added Chemical Hazards
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4. Food Allergens
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Physical Hazards
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Examples of Physical Hazards
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Where do hazards come from?
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Cross-Contamination
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Controlling Hazards
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Examples of Control
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Examples of Control
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Examples of Control
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Testing for Hazards
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Biological Testing
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Chemical Testing
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Chemical Testing
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Allergen Test Kits
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Physical Tests
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Separation Technology
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Physical Testing
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Physical Testing
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Physical Testing
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Emerging Physical Testing Technologies
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Knowledge Check
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Summary and Resources
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Ready For Quiz?
- Food Safety Hazards
- What are hazards?
- HACCP + Hazards
- Biological Hazards
- Foodborne illness
- Biological Hazards
- Examples of Biological Hazards to Consider
- Chemical Hazards
- 1. Naturally Occurring Chemical Hazards
- 2. Intentionally Added Chemical Hazards
- 3. Unintentionally Added Chemical Hazards
- 4. Food Allergens
- Physical Hazards
- Examples of Physical Hazards
- Where do hazards come from?
- Cross-Contamination
- Controlling Hazards
- Examples of Control
- Examples of Control
- Examples of Control
- Testing for Hazards
- Biological Testing
- Chemical Testing
- Chemical Testing
- Allergen Test Kits
- Physical Tests
- Separation Technology
- Physical Testing
- Physical Testing
- Physical Testing
- Emerging Physical Testing Technologies
- Knowledge Check
- Summary and Resources
- Ready For Quiz?
4
Module 4 - Introduction to Food Microbiology
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Introduction to Food Microbiology
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Food Microbiology
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Food Microbiology
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Foodborne Illness
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1. Food Infection
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2. Food Intoxication
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A good reason to be concerned
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Microorganisms
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How Food Becomes Contaminated
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Biological Classifications
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Bacteria
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Moulds
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Yeasts
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Toxins
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Viruses
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Parasites
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Sources of Microbes
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Sources of Pathogens
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Food sources of Pathogens
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E. coli Bacteria
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Salmonella spp.
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Clostridium botulinum “C bot.”
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Clostridium perfringens
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Listeria monocytogenes
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Staphylococcus aureus
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Shigella
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Bacillus cereus
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Yersinia enterocolitica
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Vibrio parahaemolyticus
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Campylobacter jejuni
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Giardia lamblia
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Rotavirus
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Shellfish-Associated Toxins
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Knowledge Check: Test your Micro
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Summary - Part 1. Basic Food Microbiology
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Part 2 - Microbial Growth & Testing
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Contents - Part 2. Microbial Growth & Testing
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Learning Objectives - Part 2. Microbial Growth & Testing
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Microbial Growth
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Microorganisms* need
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Food or Nutrients
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pH (acidity) ranges for growth
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pH cont’d…
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Temperature ranges for growth
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Improper Temperature Control
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Time
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Moisture or Water Activity (aw)
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Aw requirements of microbes
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Oxygen (air) ranges for growth
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Oxygen
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Other factors
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Other (Intrinsic) factors, cont’d…
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Other (Extrinsic) factors, cont’d…
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Other (Extrinsic) factors, cont’d…
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Growth Phases
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Growth Phases
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Microbial Growth Cycle
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Controlling Microbial Growth
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Hurdle Approach
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Hurdle Technology
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Pathogen ‘Hurdle’ Control Methods
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Thermal Destruction
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Example of D-value
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Knowledge Check: Use hurdles to prevent growth
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Sampling & Testing
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A. Sampling
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Environmental Sampling
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4 Zones to Test
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Sampling Food Products
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1. Monitoring Sampling
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2. Direct Sampling
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3. Compliance Testing
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4. Special or Pilot Surveys
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5. Blitzes
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6. Legal Sampling
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Obtaining a Representative Sample
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Representative Sample
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Sampling Methods
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How to Collect Samples
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Common Sampling Errors
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Videos
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B. Laboratory Testing - Plating
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Laboratory Methods - Plating
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Laboratory Methods - Plating
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Counting Microorganisms
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Common Microbial Tests
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Rapid Test Methods
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Rapid Test Methods
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Summary - Part 2. Microbial Growth & Testing
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Ready For Quiz?
- Introduction to Food Microbiology
- Food Microbiology
- Food Microbiology
- Foodborne Illness
- 1. Food Infection
- 2. Food Intoxication
- A good reason to be concerned
- Microorganisms
- How Food Becomes Contaminated
- Biological Classifications
- Bacteria
- Moulds
- Yeasts
- Toxins
- Viruses
- Parasites
- Sources of Microbes
- Sources of Pathogens
- Food sources of Pathogens
- E. coli Bacteria
- Salmonella spp.
- Clostridium botulinum “C bot.”
- Clostridium perfringens
- Listeria monocytogenes
- Staphylococcus aureus
- Shigella
- Bacillus cereus
- Yersinia enterocolitica
- Vibrio parahaemolyticus
- Campylobacter jejuni
- Giardia lamblia
- Rotavirus
- Shellfish-Associated Toxins
- Knowledge Check: Test your Micro
- Summary - Part 1. Basic Food Microbiology
- Part 2 - Microbial Growth & Testing
- Contents - Part 2. Microbial Growth & Testing
- Learning Objectives - Part 2. Microbial Growth & Testing
- Microbial Growth
- Microorganisms* need
- Food or Nutrients
- pH (acidity) ranges for growth
- pH cont’d…
- Temperature ranges for growth
- Improper Temperature Control
- Time
- Moisture or Water Activity (aw)
- Aw requirements of microbes
- Oxygen (air) ranges for growth
- Oxygen
- Other factors
- Other (Intrinsic) factors, cont’d…
- Other (Extrinsic) factors, cont’d…
- Other (Extrinsic) factors, cont’d…
- Growth Phases
- Growth Phases
- Microbial Growth Cycle
- Controlling Microbial Growth
- Hurdle Approach
- Hurdle Technology
- Pathogen ‘Hurdle’ Control Methods
- Thermal Destruction
- Example of D-value
- Knowledge Check: Use hurdles to prevent growth
- Sampling & Testing
- A. Sampling
- Environmental Sampling
- 4 Zones to Test
- Sampling Food Products
- 1. Monitoring Sampling
- 2. Direct Sampling
- 3. Compliance Testing
- 4. Special or Pilot Surveys
- 5. Blitzes
- 6. Legal Sampling
- Obtaining a Representative Sample
- Representative Sample
- Sampling Methods
- How to Collect Samples
- Common Sampling Errors
- Videos
- B. Laboratory Testing - Plating
- Laboratory Methods - Plating
- Laboratory Methods - Plating
- Counting Microorganisms
- Common Microbial Tests
- Rapid Test Methods
- Rapid Test Methods
- Summary - Part 2. Microbial Growth & Testing
- Ready For Quiz?
5
Module 5 - Prerequisites & HACCP Elements
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Prerequisite & HACCP Elements
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Prerequisite Definition for Food Plants
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Prerequisite Programs
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General Prerequisites
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Specific Prereqs - GAPs
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Specific Prereqs - GTPs
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Specific Prereqs - GMPs
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Specific Prereqs - GDPs
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Similarities & Difference between GMPs & HACCP Prerequisites
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GMPs form basis of Prereqs
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USA vs. Canadian Prerequisites
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Overall HACCP System is based on:
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What Do Prerequisites Do?
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Specific Function of Prereqs
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Prerequisites Help Form a Barrier
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7 FSEP Prerequisites
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A. Premises
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B. Transportation, Purchasing/Receiving/Shipping & Storage
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C. Equipment
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D. Personnel
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E. Sanitation & Pest Control
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F. Recall
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G. Operational Prerequisite Programs
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FSEP Prerequisite Classification
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Example of FSEP Prerequisite Layout
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FSEP Manual
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How Do We Develop Prereqs?
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Prerequisite Support
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Guidelines for a Complete Written Prerequisite Program
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Guidelines for a Complete Written Program
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Guidelines for a Complete Written Program
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Record Keeping
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Documents & Records
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Types of HACCP Documents
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Types of HACCP Records
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Standard Document Information
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Standard Record Information
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Why Are Records So Important?
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Who is Responsible to Create?
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Who Records?
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When To Create
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Storage of Records
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Record keeping “DO’s and DON'Ts”
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SOPs
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Types of SOPs
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Work Order (W.O.)
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Terms of Reference
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Summary: Part 1 Prerequisite Program Introduction
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Part 2 - Introduction to HACCP Elements
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Contents - Part 2. Introduction to HACCP Elements
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Learning Objectives - Part 2. Introduction to HACCP Elements
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HACCP Elements
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HACCP Elements
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HACCP Elements
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I. Risk Assessment
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Risk Assessment Process
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Risk Assessment Models
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Likelihood of Occurrence
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Severity of Consequences
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Risk Assessment Matrix: Predicts Risk Outcomes
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Risk Outcomes: Satisfactory (SA)
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Risk Outcomes: Minor
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Risk Outcomes: Major
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Risk Outcomes: Critical
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Knowledge Check: Predict the Risk Outcome
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II. Monitoring
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Monitoring & Verifying Personnel
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Prerequisite Program Monitoring Procedures
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III. Deviations & Corrective Actions
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Corrective Actions
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IV. Preventative Measures
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Preventative Measures
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V. Verification
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Verification
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Comparing Monitoring & Verification
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VI. Validation
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Validation
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Validation
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Re-validation
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Other Reasons for Re-validation
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Knowledge Check: Choose the Correct HACCP Activity
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VII. Auditing
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Regulatory Audits
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Regulatory Audits
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Other Audits
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Summary- Part 2. Introduction to HACCP Elements
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Resources
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Ready For Quiz?
- Prerequisite & HACCP Elements
- Prerequisite Definition for Food Plants
- Prerequisite Programs
- General Prerequisites
- Specific Prereqs - GAPs
- Specific Prereqs - GTPs
- Specific Prereqs - GMPs
- Specific Prereqs - GDPs
- Similarities & Difference between GMPs & HACCP Prerequisites
- GMPs form basis of Prereqs
- USA vs. Canadian Prerequisites
- Overall HACCP System is based on:
- What Do Prerequisites Do?
- Specific Function of Prereqs
- Prerequisites Help Form a Barrier
- 7 FSEP Prerequisites
- A. Premises
- B. Transportation, Purchasing/Receiving/Shipping & Storage
- C. Equipment
- D. Personnel
- E. Sanitation & Pest Control
- F. Recall
- G. Operational Prerequisite Programs
- FSEP Prerequisite Classification
- Example of FSEP Prerequisite Layout
- FSEP Manual
- How Do We Develop Prereqs?
- Prerequisite Support
- Guidelines for a Complete Written Prerequisite Program
- Guidelines for a Complete Written Program
- Guidelines for a Complete Written Program
- Record Keeping
- Documents & Records
- Types of HACCP Documents
- Types of HACCP Records
- Standard Document Information
- Standard Record Information
- Why Are Records So Important?
- Who is Responsible to Create?
- Who Records?
- When To Create
- Storage of Records
- Record keeping “DO’s and DON'Ts”
- SOPs
- Types of SOPs
- Work Order (W.O.)
- Terms of Reference
- Summary: Part 1 Prerequisite Program Introduction
- Part 2 - Introduction to HACCP Elements
- Contents - Part 2. Introduction to HACCP Elements
- Learning Objectives - Part 2. Introduction to HACCP Elements
- HACCP Elements
- HACCP Elements
- HACCP Elements
- I. Risk Assessment
- Risk Assessment Process
- Risk Assessment Models
- Likelihood of Occurrence
- Severity of Consequences
- Risk Assessment Matrix: Predicts Risk Outcomes
- Risk Outcomes: Satisfactory (SA)
- Risk Outcomes: Minor
- Risk Outcomes: Major
- Risk Outcomes: Critical
- Knowledge Check: Predict the Risk Outcome
- II. Monitoring
- Monitoring & Verifying Personnel
- Prerequisite Program Monitoring Procedures
- III. Deviations & Corrective Actions
- Corrective Actions
- IV. Preventative Measures
- Preventative Measures
- V. Verification
- Verification
- Comparing Monitoring & Verification
- VI. Validation
- Validation
- Validation
- Re-validation
- Other Reasons for Re-validation
- Knowledge Check: Choose the Correct HACCP Activity
- VII. Auditing
- Regulatory Audits
- Regulatory Audits
- Other Audits
- Summary- Part 2. Introduction to HACCP Elements
- Resources
- Ready For Quiz?
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