STAGE 1 – HACCP OVERVIEW
Modules Status
2
Module 2 - Regulatory Overview - 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?
- 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 - 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?
- 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 - 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?
- 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 - 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?
- 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?