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Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety that helps prevent, reduce, or eliminate food safety risks. While HACCP itself focuses on identifying and controlling critical points in food processing, the effectiveness of HACCP relies on the implementation of prerequisite procedures (PRPs). These are essential conditions and activities that must be in place before the HACCP system is applied, ensuring a solid foundation for food safety management.
In this article, we’ll explore what these prerequisite procedures are, why they’re essential, and how they support the HACCP framework.
Prerequisite procedures, also known as Good Hygiene Practices (GHPs) or Good Manufacturing Practices (GMPs), are the basic environmental and operational conditions required for producing safe food. They act as a preventive measure, controlling general hazards in the food environment, and are typically focused on maintaining a clean and controlled food production environment.
These procedures cover a wide range of areas, including hygiene, sanitation, and operational controls, which collectively create a safe working environment that supports the HACCP plan.
Premises and Equipment Hygiene Clean and hygienic food premises are essential to prevent contamination. This includes maintaining clean surfaces, machinery, and storage areas, as well as ensuring that equipment is appropriately sanitised before and after use. Equipment should be made from food-safe materials and designed in a way that makes cleaning easy.
Staff hygiene plays a critical role in preventing food contamination. This includes wearing protective clothing, regular handwashing, and following proper procedures when handling food. Training staff on personal hygiene practices is vital to ensure compliance.
Pests such as rodents, insects, and birds can pose significant contamination risks in food environments. Effective pest control procedures, including regular inspections, prevention, and eradication measures, are crucial. This should be part of a proactive and ongoing strategy to maintain a pest-free environment. Generally, businesses should engage a commercial pest control company to deliver a proactive pest management service.
Proper waste management ensures that food waste and other refuse do not become sources of contamination. Waste should be stored in covered containers and removed from food production areas regularly. Additionally, facilities must have processes in place for the safe and environmentally friendly disposal of waste.
The safety of food products starts with the ingredients used. Prerequisite procedures include ensuring that suppliers meet safety standards, conducting inspections of raw materials upon receipt, and following proper storage procedures. This helps to ensure that the quality of raw materials is maintained throughout production.
Effective allergen control is an important prerequisite procedure, especially in environments where different food types are processed. Procedures should be in place to prevent cross-contamination, and clear labelling should be used to inform consumers of potential allergens in products. In addition, food handlers should be provided with allergy awareness training.
Regular cleaning and sanitation of the food production environment are essential for preventing contamination. This includes using the right cleaning agents, following standard cleaning procedures, and conducting regular cleaning schedules. Record keeping is also crucial to document when cleaning was done and by whom.
Water used in food production, whether for cleaning, cooking, or as an ingredient, must meet certain quality standards. Water should be tested regularly to ensure it is free from contamination and safe for food use.
Ensuring that all staff members understand the importance of food safety and how to follow prerequisite procedures is key. Training should include the following courses/topics:
Prerequisite procedures are fundamental to any HACCP system because they create a baseline of food safety that reduces the likelihood of hazards occurring in the first place. By controlling the general conditions in the food environment, PRPs make it easier to identify and manage more specific hazards that could arise during the production process. Without these procedures, critical control points identified through HACCP may not be as effective in maintaining food safety.
Prerequisite procedures are the building blocks that support a robust HACCP system. From personal hygiene and pest control to cleaning, supplier management, and allergen control, these procedures ensure that a food production environment is safe, controlled, and compliant with food safety regulations. Implementing and maintaining these procedures not only improves the effectiveness of HACCP but also helps ensure the overall safety and quality of food products.
