Workbook Instructional Videos

Introduction

The Ministry of Health instructional videos below were created to help food processors meet Sections 23 and 24 of the Food Premises Regulation. These sections require you to develop, maintain and follow a written Hazard Analysis Critical Control Point (HACCP)-based food safety plan and sanitation plan. HACCP consists of eleven HACCP prerequisite programs and seven HACCP principles. 

Image of 7 Hazard Analysis Critical Control Points (HACCP)

Food processors must include HACCP principles one through five in their food safety plan. HACCP principles six and seven are not required under the regulation, but are strongly recommended and may be requested by your local health authority. The Food Premises Regulation does not require you to include written prerequisite programs in your food safety plan. However, prerequisites are important as they can often be used to reduce or eliminate a hazard. 

The workbooks and videos on this website can guide you in writing a food safety plan and a sanitation plan that meet the minimum regulatory requirements. That being said, you are not required to follow them. You can write your plans in any way that works best for you, as long as they meet the regulation's requirements.

If you are not sure what format to use for your plans, ask your local health authority for advice. Once written, your food safety plan and sanitation plan must be submitted to your local health authority for approval. If you use the video and workbook format, your food safety plan and sanitation plan will be made up of the following templates:

      Food Safety Plan

  1. Cover Sheet
  2. Product Description
  3. Incoming Materials
  4. Process Flow Table
  5. Hazard Analysis and Controls
  6. Food Safety Plan Table: Meets B.C. Regulatory Requirements (mandatory)
  7. Daily Baking Record (if applicable)
  8. Daily Metal Detector Check Record (if applicable)    

      Sanitation Plan

  1. Cover Sheet
  2. Cleaning and Sanitizing Requirements for Areas of your Establishment
  3. Cleaning and Sanitizing Requirements for your Equipment
  4. Cleaning and Sanitizing Requirements for your Utensils
  5. Weekly Cleaning Record
  6. Cleaning Agent Identification
  7. Sanitizing Agent Identification
  8. Pesticide Identification

 

Instructional Videos and Workbooks

 Intro to HACCP and Prerequisite Programs (11:18 minutes)

 

 Getting Started   (9:52 minutes)

 

    HACCP 1:  Hazard Identification   (18:2 minutes)

 

    HACCP 2: Critical Control Points    (10:01 minutes)

 

    HACCP 3:  Critical Limits   (4:12 minutes)

 

    HACCP 4:  Monitoring  (5:21 minutes)

 

    HACCP 5:  Corrective Actions   (5:00 minutes)

 

    HACCP 6:  Verification   (4:28 minutes)

 

    HACCP 7:  Record Keeping  (3:52 minutes)

 

 

Sanitation Plan (17:45)