The Importance of Hygiene and Sanitation in the Food Industry

Prerequisite Programs

HACCP is not a stand-alone program but is one part of a larger system of control procedures. to make HACCP work effectively, it should be accompanied by the prerequisite programs.

Prerequisite Programs are steps or procedures that control the operational conditions within a food establishment and promote environmental conditions that are favorable for the production of safe food.

HACCP systems are designed to prevent and control food-safety hazards associated with food from the time a company receives raw material through production to distribution to the consumer. (From farm to fork ).

Prerequisite Programs:

Procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system.

Below photo illustrate common prerequisites need to be sustained to make HACCP efficient system 

Prerequisite programs should be:-

1- Documented and regularly audited.

2- Established and managed separately from the HACCP plan.

Some times PRPs incorporated into a HACCP plan. 

e.g:- During the development of a HACCP plan, the HACCP team may decide that the routine maintenance and calibration of an oven should be included in the plan as an activity of verification. to ensure that all the food in the oven is cooked to the minimum internal temperature that is necessary for food safety.