Food Handling Course License B Part 12 of 12 — Transcript

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1. 0:06traceability
2. 0:07and recalls it's a legal obligation
3. 0:10according to the european law 178 of
4. 0:122012
5. 0:13that every food producer irrelevant if
6. 0:17it's packed not
7. 0:18packed eaten there or eaten later
8. 0:21everyone has a responsibility or
9. 0:23stressability
10. 0:26primarily traceability is the
11. 0:29ability to trace the origin
12. 0:34of the food that we are producing in a
13. 0:37manufacturing site we need to
14. 0:39know what we have bought from who in
15. 0:41which quantity when
16. 0:43where was it used what we still do have
17. 0:46in in store
18. 0:49in a scenario where food is prepared and
19. 0:52eaten on site
20. 0:53we would need to know what we bought
21. 0:55from who
22. 0:56when and what it is
23. 0:59because basically once you produce it
24. 1:02the person
25. 1:03or persons will eat it on site you will
26. 1:05no longer have control of that because
27. 1:07it's consumed
28. 1:08so invoices and delivery notes should be
29. 1:11kept handy
30. 1:13so that if there's a recall for example
31. 1:16recently there was a recall a massive
32. 1:18one for sesame seeds
33. 1:19because they were tainted with a
34. 1:21preservative
35. 1:24and manufacturers had to withdraw from
36. 1:27the market certain products because they
37. 1:29could have
38. 1:30harmed the consumer if they didn't have
39. 1:32a good traceability system
40. 1:35they would have had to withdraw
41. 1:39all their products which might have
42. 1:41contained sesame seeds
43. 1:43without checking for any batches and
44. 1:47whatever
45. 1:48um but whoever had a good traceable
46. 1:50system could say
47. 1:52okay so we produced 10 batches a day
48. 1:55only these two batches were affected
49. 1:57with this sesame seed so i'm going to
50. 1:58recall only those two
51. 2:00it was much more cost effective but then
52. 2:03again depends on the business
53. 2:05difference between withdrawal and recall
54. 2:08withdrawal is when you
55. 2:09take back the product from wherever it
56. 2:12is
57. 2:13if it's not been bought by consumers
58. 2:16already
59. 2:17when you do a recall it's literally on
60. 2:20the news
61. 2:21everyone will have to hear about it on
62. 2:22the news facebook whatever media they
63. 2:24listen to
64. 2:25and they will be taken from the housing
65. 2:28of the people and brought to the
66. 2:29authorities or the facility itself
67. 2:32so withdrawal is under the control of
68. 2:35the facility
69. 2:36there isn't a particular need for the
70. 2:38authorities to be
71. 2:39notified while the recall is when
72. 2:42a nation wide recall or even a global
73. 2:45sometimes recall
74. 2:46gets done it's not only exclusive to
75. 2:49food
76. 2:50if you look at the automotive industry
77. 2:53toyota
78. 2:54had had many wrinkles on certain models
79. 2:57one model had a defect in the brake one
80. 2:59mother had a defect in the air
81. 3:00conditioner
82. 3:02they do recalls because they do controls
83. 3:06and while doing those controls they
84. 3:08realize that what have been shipped was
85. 3:10defective
86. 3:11so they take it back from the market
87. 3:15although ideally it hasn't been shipped
88. 3:17before it was
89. 3:18checked but in some cases human error is
90. 3:22human error
91. 3:23you can't really control it
92. 3:26this is quite a catchy phrase
93. 3:29information should follow your food from
94. 3:31farm because this is all where your food
95. 3:34comes from
96. 3:35it's always a farm or a field to fork
97. 3:37where you're gonna eat it
98. 3:39that is the intent of traceability to
99. 3:42follow from farm
100. 3:44to fork and from here to here in some
101. 3:46cases there are
102. 3:47so many hands changes of hands that it
103. 3:50will be very difficult to
104. 3:52trace back in time but it has to be
105. 3:54there
106. 3:57this brings me to the last piece of the
107. 3:59training
108. 4:00process mapping and process mapping is
109. 4:05building a map of processes of what we
110. 4:07do
111. 4:09basically if i had to map
112. 4:13my processes i would say how do i start
113. 4:17my day
114. 4:18how do i spend my time what processes
115. 4:21do i do during the day and they start to
116. 4:25plan
117. 4:25what i do step by step in every process
118. 4:30and every process can be mapped like
119. 4:33this
120. 4:34individually every process will have
121. 4:36inputs
122. 4:37and will have outputs for example the
123. 4:39process
124. 4:40of me getting prepared in the morning
125. 4:45as inputs i will have clean water bubble
126. 4:49but
127. 4:49clean towel clean clothes toothbrush
128. 4:52hair gel
129. 4:53roll-ons whatever i will need to make
130. 4:55myself ready
131. 4:57the output will be me ready but also
132. 5:01there will be
133. 5:01waste water waste soap waste toothpaste
134. 5:05maybe some water on the floor from the
135. 5:08shower i've just taken
136. 5:09so those are the outputs now
137. 5:12taking this methodology into a
138. 5:15professional scenario
139. 5:17you can start to map every process and
140. 5:19what are the inputs and outputs
141. 5:22but why is it needed it's needed because
142. 5:26in food safe we do do flow diagrams
143. 5:28where we see
144. 5:30all the process step by step this is
145. 5:32another example where we get wheat
146. 5:34we mill it and we get wheat flour this
147. 5:38is the input
148. 5:39this is the output which leads me to
149. 5:42this
150. 5:42hacp which is an acronym
151. 5:45for hazard analysis and critical
152. 5:49control points fancy name
153. 5:53but if we explain bit by bit it's very
154. 5:56easy to understand
155. 5:58hazard analysis is basically looking at
156. 6:01what hazards there are in the process we
157. 6:04do
158. 6:05that's the hazard analysis and where we
159. 6:07identify hazards
160. 6:09we see which ones are critical and which
161. 6:11requires the control
162. 6:13so like that you will have an analysis
163. 6:17where you find the problem you control
164. 6:19it
165. 6:19and this is basically what hacp is
166. 6:22it was invented by nasa in the 1950s
167. 6:26so it's not something
168. 6:29brand new it's it's already 70 years old
169. 6:34i have to say and it was designed by
170. 6:37nasa because
171. 6:39when they wanted to send astronauts on
172. 6:41the moon in the 1960s
173. 6:44nasa realized that to do so they needed
174. 6:48to have
175. 6:49a reliable source of food for the
176. 6:51astronauts
177. 6:52so back then the only way of doing it
178. 6:54was to test every product before eating
179. 6:57it
180. 6:57so before i eat this product i have to
181. 7:00test it in the lab
182. 7:01see that the results are okay and then i
183. 7:02eat it by that time i would be
184. 7:04twitching on the floor with hunger so
185. 7:07they needed a method
186. 7:08of being preventive rather than
187. 7:11non-preventive
188. 7:12and they invented hesit and this hassep
189. 7:15has these seven principles so
190. 7:17basically we do a hazard analysis as the
191. 7:20name
192. 7:21implies determine the critical control
193. 7:23points
194. 7:24as the name implies see where the limits
195. 7:27are
196. 7:27monitor them put a corrective action to
197. 7:31the process itself when it loses control
198. 7:34verify that whoever is monitoring is
199. 7:37really monitoring
200. 7:38so there is a double check here of the
201. 7:40monitoring for critical points
202. 7:42and have documentation and records in
203. 7:44place
204. 7:45so it's quite logical to
205. 7:48affect those seven principles we also do
206. 7:53seven preparatory steps before
207. 7:56first we have to achieve management
208. 7:58commitment so this is a later edition
209. 8:00this is what and the first principles
210. 8:03that were issued in the 1950s
211. 8:05this was i did later closer to the 2000s
212. 8:10after a history of analyzing hasseps
213. 8:13so first you need management commitment
214. 8:16if management
215. 8:17is not committed towards hazard they
216. 8:20some management would think oh it's the
217. 8:22shop floor people who are
218. 8:24responsible for has it it's not me
219. 8:26automatically the hassep
220. 8:28won't really leave the ground it will
221. 8:30stay as something
222. 8:32nice to have never implemented
223. 8:35so that is one big fundamental there
224. 8:38define the study
225. 8:40we need to make sure that the hassip
226. 8:42we're doing the hasap is a study
227. 8:44knows what is this is studying which
228. 8:48means
229. 8:49if we're going to make a hazard study
230. 8:51for pizza production
231. 8:53we can't say today we're making pizza
232. 8:55but next week we're going to make
233. 8:56ravioli and the
234. 8:57week after we're going to make pasta but
235. 8:59then we'll try to make pizza again
236. 9:01no that's not going to work
237. 9:04hassep has to focus on one type
238. 9:07and if you're going to make another type
239. 9:08for food then you have to have do
240. 9:10another hessep study
241. 9:12specific on that type of food so this
242. 9:14needs to be defined
243. 9:15we need a team team doesn't have to be
244. 9:2050 people or five people there's no
245. 9:23golden rule depends on the team itself
246. 9:25but
247. 9:26on the production team itself but
248. 9:29ideally it's more than one person to
249. 9:32manage the whole thing but again that
250. 9:34depends on the setup of the business
251. 9:38but what is very important is that the
252. 9:41team is composed of people from many
253. 9:44levels management supervisory shop floor
254. 9:49the mixture of a mixture of capabilities
255. 9:53we have to describe the products to
256. 9:55identify how it actually is gonna be
257. 9:59when identify its intended use meaning
258. 10:02is it raw or it needs cooking or is it
259. 10:05ready to eat
260. 10:07construct a flow diagram step by step i
261. 10:10will show you an example very soon
262. 10:12and once you construct the draft you
263. 10:14confirm
264. 10:15that it is correct on the screen there
265. 10:19there is a flow diagram for
266. 10:22cooking a beef and pork burger
267. 10:25starting off with the receipt of the raw
268. 10:28material
269. 10:29storing it in the freezer towing cooking
270. 10:32putting sauces and whatever you want on
271. 10:34your burger
272. 10:36and presenting it to the consumer
273. 10:40the next step in this hassep analysis
274. 10:42hazard analysis is that identifying if
275. 10:45there's
276. 10:45any of those hazards that i have been
277. 10:48mentioning
278. 10:49mentioning already physical chemical
279. 10:52and biological to cut a long story short
280. 10:56we're going to consider that there isn't
281. 10:57any physical hazards because
282. 11:00the supplier has an x-ray machine
283. 11:04on the burger line so no physical stuff
284. 11:06will be found
285. 11:08chemicals are completely controlled with
286. 11:10good training
287. 11:12and uh they're only accessible to
288. 11:15trained people
289. 11:17and when not in use they're kept away
290. 11:19i've done an audit at their place so i
291. 11:21know what
292. 11:22systems they have but biological they
293. 11:25couldn't guarantee
294. 11:26an absence of actually on the packet
295. 11:28it's written that
296. 11:30they need to be cooked thoroughly before
297. 11:32consumption
298. 11:34and for that reason we'll have a yes
299. 11:36there's a biological hazard
300. 11:37and we need to eliminate it or reduce it
301. 11:41to levels that is that are safe
302. 11:44putting it in a freezer will not
303. 11:46eliminate it towing it
304. 11:48will not eliminate it for sure cooking
305. 11:51it
306. 11:51is the only method here till now that
307. 11:55will eliminate it and hessep will ask
308. 11:58you
309. 11:59is there an error is there another step
310. 12:02that will eliminate
311. 12:04the hazard following this point
312. 12:08and putting sauce on the product
313. 12:11will not really kill bacteria does it so
314. 12:14cooking
315. 12:15is the only step that will kill whatever
316. 12:17biological hazard we have identified
317. 12:19there
318. 12:21making cooking a critical control
319. 12:24point once we identify a ccp
320. 12:28for short we start to ask
321. 12:31questions of what and how we're going to
322. 12:34control
323. 12:35this this risk starting with who
324. 12:39whoever is going to grill the burger is
325. 12:41responsible
326. 12:42he's going to grill burgers with
327. 12:45temperature
328. 12:46and the limit the minimum temperature
329. 12:50at core is 76 but we're gonna target
330. 12:5380 every time we have to determine the
331. 12:57frequency of the checks the frequency of
332. 12:59monitoring do we check one burger every
333. 13:01week
334. 13:02or do we check temperature of burgers
335. 13:04three times a day or do we check all
336. 13:06burgers
337. 13:07before we give it to the people depends
338. 13:10on the risks
339. 13:11involved i can't give you one scenario
340. 13:13that is realistic
341. 13:15for all scenarios how long were just
342. 13:19shooting numbers here we're saying that
343. 13:21depending on the setup we have 90
344. 13:24seconds of cooking at 80 degrees
345. 13:26will be perfect and always yield the
346. 13:29core temperature
347. 13:31of higher than 76 should we keep records
348. 13:35if we're starting off with a new shop
349. 13:37yes every time we put burgers we should
350. 13:39check one of them so that we see that
351. 13:41the temperature with that setting
352. 13:44is always giving us a good result
353. 13:46eventually
354. 13:48when we have a history of good results
355. 13:51we can still say okay
356. 13:52now we've checked each burger for
357. 13:55a whole week and we're sure that this
358. 13:58oven which is very expensive
359. 14:00cooks the burgers quite uniformly
360. 14:03and it is safe so let's now start
361. 14:06checking three times a day morning
362. 14:08afternoon evening
363. 14:10but now we need to know what should we
364. 14:12do
365. 14:13if we discover that something goes wrong
366. 14:18we need a corrective action plan should
367. 14:20we say nothing
368. 14:21and just give the burgers to the people
369. 14:24should we keep cooking them so that
370. 14:26the temperature go higher should we
371. 14:30what should we do so this should be
372. 14:31defined there's many ways of dealing
373. 14:33with it
374. 14:34verification is when whoever is in
375. 14:37charge of doing the verification
376. 14:39normally it's either a chef in charge or
377. 14:42quality assurance people
378. 14:45they will be verifying that whoever is
379. 14:47doing the checks
380. 14:48and the records are is doing them in the
381. 14:51correct
382. 14:52frequency and whatever they are writing
383. 14:54as realistic
384. 14:55some cases you find records which have
385. 14:58been filled in the morning even for the
386. 15:00evening checks
387. 15:01so that they do not need to write them
388. 15:03anymore which is useless
389. 15:05and proves how little the person in
390. 15:08charge of the critical control
391. 15:10point knows about the actual control
392. 15:13itself
393. 15:16finally environmental health inspectors
394. 15:19they do come to our premises
395. 15:21they do checks on site they see if we
396. 15:24abide by the rules
397. 15:26of food safety and they give us a
398. 15:28grading
399. 15:30this is taken from their report a is
400. 15:32very good
401. 15:33b is good fair poor bad very bad
402. 15:36normally we should target a's
403. 15:39not base but it is because
404. 15:42with b's it means that next time you're
405. 15:44probably gonna get a c
406. 15:46so you have to make sure to target a
407. 15:48star aim high
408. 15:50if you get less than b c d is this
409. 15:53start to become worrisome problems will
410. 15:55follow more visits more often
411. 15:57and closures and court cases will end up
412. 16:00to follow
413. 16:01these kind of misbehaviors
414. 16:05and lack of management
415. 16:10the last thing that's necessary is the
416. 16:13exam
417. 16:14please contact me on the emails or
418. 16:17numbers provided on the website
419. 16:19so that you will be given an appointment
420. 16:21for the exam
421. 16:23the exam is a multiple choice so you
422. 16:25will have more than one answer to choose
423. 16:27from
424. 16:27you must answer all 20 questions
425. 16:31some questions might have more than one
426. 16:33good answer so be attentive
427. 16:36during the exam you will be in a video
428. 16:38call with me
429. 16:40so whatever question you do not fully
430. 16:42understand you can ask for guidance
431. 16:45and at the end we will correct the exam
432. 16:48together to make sure
433. 16:50that you have understood your mistakes
434. 16:53if any
435. 16:54thank you very much bye
436. 17:05you