Prerequisite Programme Training Guide
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Prerequisite Programme Training Guide. www.tcisys.com. Prerequisite programmes. Prerequisite Programmes ISO 22000 requires that effective control measures should be in place to reduce the risk of contamination of the food: - PowerPoint PPT Presentation
Transcript of Prerequisite Programme Training Guide
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Prerequisite programmes
Prerequisite Programmes
ISO 22000 requires that effective control measures should be in place to reduce the risk of contamination of the food:
• management of purchased materials (e.g. raw materials, ingredients, chemicals and packaging), supplies (e.g. water, air, steam and ice), disposals (e.g. waste and sewage) and handling of products (e.g. storage and transportation)
• measures for the prevention of cross contamination• cleaning and sanitizing• pest control • personnel hygiene• other prerequisites as appropriate.
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Operational Prerequisite programme example
Operational Prerequisite Programme – Pest control
So the detail of all control measures is documented in the Pest Control Operational PRP including:
The food hazard controlled by the control measure The monitoring procedures including parameters,
frequencies and records that demonstrate the Operational PRP is working
The corrections and corrective action to be taken if monitoring show that the control measure is not compliant
Responsibility and authority for each Operational PRP
Verification activities and records
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Food Safety HACCP & Prerequisites
HACCP
GoodManufacturing
Practice
Sanitation
Pest Control
Raw MaterialControl
ProductionControl
Maintenance
Infrastructure
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Review
So were you paying attention?Which is the most appropriate definition of a prerequisite?Click on your answer.
A prerequisite is a condition that is put in place to control significant hazards
A prerequisite is something that is required or necessary as a prior condition
Prerequisites are usually validated All of the above
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CorrectA prerequisite is something that is required or
necessary as a prior condition.Prerequisite programmes create base conditions
for the hygienic production of food.Significant Hazards are controlled by Operational
Prerequisite Programmes.Normally only Operational Prerequisite
Programmes are validated.
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