PRPs.pdf

1. Prerequisite Programs
Introduction
• Its Foundation of HACCP Programme
• Includes GMP
• Its help us addresses food safety at all stages from receiving to
shipping
• Prior to developing HACCP plans, the company shall develop and
implement prerequisite programs to assist in controlling the
likelihood of introducing food safety hazards to the product through
the work environment and operational practices.
• The prerequisite programs shall be documented, updated whenever
there are changes associated with the prerequisite programs and
reassessed at least annually.

2. Prerequisite Programs
There are seven (7) prerequisite programs:
1. Premises (A)
2. Transportation, Purchasing/Receiving/Shipping and
Storage(B)
3. Equipment (C)
4. Personnel(D)
5. Sanitation and Pest Control (E)
6. Recall (F)
7. Operational Prerequisite Programs (G)
Each prerequisite program is divided into Elements, Sub-
elements and Bullets which include the requirements.

3. Prerequisite Programs
(A) Premises (Divided into 4 parts)
– Outside Property and Building facility
– Building Design, Construction and Maintenance:-
– Lighting
– Ventilation
– Waste and Inedible/Food Waste Disposal
– Employees Facilities/Washroom
– Hand Washing Stations and Sanitizing Installations
– Water/Steam/Ice Quality, Protection and Supply

4. Prerequisite Programs
(B) Transportation, Purchasing/Receiving/ Shipping and
Storage
– Food Carriers
– Temperature control of storage area
– Purchasing/Receiving/Shipping
– Finished product Storage
– adequately ventilated area for storage

5. Prerequisite Programs
(C) Equipment
– Design, constructed & Installation
– non-toxic materials
– Equipment Maintenance and Calibration
– Preventative Equipment Maintenance Program

6. Prerequisite Programs
D) Personnel
– General Food Hygiene Training Program
– Technical Training Program
– General Food Hygiene Program
– cGMP training and on Job training

7. Prerequisite Programs
(E) Sanitation and Pest Control
– Sanitation Program
 Equipment and utensils
 Floors
 Locker rooms
 Lunch rooms
 Washrooms
– Pest Control Program
 chemicals required for the effective
implementation of the pest control program

8. Prerequisite Programs
(F) Recall
– Recall Plan
– Product Coding and Labelling
– Identify all products to be recalled;
– Procedures for testing the recall plan.
– finished products are correctly and legibly coded;

9. Prerequisite Programs
(G) Operational Prerequisite Programs
– Allergen Control Program
– Identification of Allergens
– Food Additives and Nutrients
– Food Processing Aids
– Foreign Material Control Program
Control of allergens
 Special handling
 Segregate
 Special sanitization procedure’
 Proper labelling