(Pre Requisite Programs)
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
In the food industry, maintaining safety and quality
standards is a non-negotiable requirement. This is
where Pre-Requisite Programs (PRPs) play a
critical role. PRPs are the backbone of food safety
management systems (FSMS), providing the
essential controls and conditions required to
prevent contamination risks and ensure a safe food
production environment. PRPs complement Hazard
Analysis and Critical Control Points (HACCP) and
help achieve compliance with both local and
international food safety standards.
FSMS
Food
Safety PRPs
HACCP
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Pre-Requisite Programs are comprehensive
sets of preventive measures and controls
that address potential hazards related to the
environment, personnel, infrastructure, and
production processes in food handling and
production areas. By establishing these basic
hygiene and safety standards, PRPs create a
reliable safety net to support HACCP
systems and help maintain food safety
consistently.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Set of Preventive Measures
& Controls
Address Potential Hazards
Related to
Environment, Personnel, Infrastructure &
Production Process in Food Handling &
Production Areas
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
PRPs form the basis of a safe food production
environment by:
By controlling environmental and operational factors,
PRPs reduce the likelihood of biological, chemical, and
physical hazards, safeguarding consumers.
PRPs handle general safety and quality concerns,
allowing CCPs to focus on targeted controls for
identified hazards.
PRPs are essential for meeting food safety standards
outlined by regulatory bodies, certification schemes,
and industry benchmarks.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
PRPs streamline processes by establishing standard
procedures, leading to improved consistency, quality,
and efficiency.
Companies implementing strong PRPs signal their
commitment to food safety, building brand reputation
and consumer loyalty.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Here’s a detailed look at the primary components of
PRPs and the unique role each one plays in maintaining
food safety:
Good Manufacturing Practices (GMPs) set the basic
operational guidelines for maintaining a safe, hygienic
production environment. These practices cover:
Ensures that facilities and equipment are constructed
and maintained in ways that prevent contamination
risks, such as by using materials that are easy to clean
and sanitize.
Encompasses temperature control, product
segregation, and flow management to avoid cross-
contamination between raw and finished products.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Establishes rules for handwashing, wearing protective
clothing, limiting personal items in production areas,
and training on hygiene best practices.
A dairy processing plant may require employees to
wear hairnets, gloves, and sanitized footwear to
prevent foreign objects or microbes from entering the
production area.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Good Hygiene Practices (GHPs) are specific practices
that focus on the personal hygiene and cleanliness of
employees. These practices include:
Mandates regular and thorough handwashing,
particularly after handling raw materials, using the
restroom, or eating.
Ensures that employees are fit to work in food
production, screening for illnesses and requiring sick
employees to stay home.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Specifies the use of sanitized uniforms, caps, masks,
and gloves to minimize contamination risks from hair,
skin, or jewelry.
In the seafood industry, where products are highly
perishable, strict GHPs are enforced to prevent
microbial contamination from employees handling fish.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Sanitation Standard Operating Procedures (SSOPs)
detail specific cleaning and sanitation activities that
keep facilities and equipment in top condition.
Components of SSOPs include:
A schedule that defines the frequency, methods, and
products used for cleaning various parts of the facility.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Ensures the cleaning process meets standards through
testing, such as swabbing surfaces to check for
residual bacteria.
Ensures the cleaning process meets standards through
testing, such as swabbing surfaces to check for
residual bacteria.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
In a meat processing plant, daily SSOPs involve
dismantling processing equipment for thorough
cleaning and inspection, ensuring no residual meat or
blood, which could harbor pathogens.
Pest Control Programs involve preventive measures to
keep pests out of production areas. These measures
include:
Physical barriers like screens, seals, and traps to
prevent entry.
Routine inspections to identify and address pest
activity before it becomes an issue.
Routine inspections to identify and address pest
activity before it becomes an issue.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
A bakery may install door seals and air curtains to
prevent flies and rodents from entering areas where
bread and pastries are prepared.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Allergen Management Programs involves practices to
avoid cross-contact between allergenic and non-
allergenic products, which is critical for consumer
safety. Components include:
Stores allergenic materials in dedicated, labeled areas.
Uses separate equipments for allergen and non-
allergen production.
Ensures that all food products are correctly labeled
with allergen information.
In a nut processing plant, special allergen management
protocols are in place to ensure that products are
labeled accurately and cross-contamination is
prevented.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Supplier Control Programs involve assessing and
monitoring suppliers to ensure the safety and quality
of raw materials. Components include:
Regular audits of suppliers to verify compliance with
quality and safety standards.
Require suppliers to provide COAs that confirm the
quality and composition of each batch of raw material.
Only suppliers meeting the company’s standards are
used for procurement.
A snack food company may require its spice suppliers
to provide annual quality audits and microbial test
results to ensure safety.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Waste Management Programs ensures that waste
materials are safely managed, reducing the risk of
contamination. Components include:
Separates organic and inorganic waste and disposes of
it according to local regulations.
Ensures that waste does not accumulate in production
areas.
Uses sealed containers and sanitary storage to prevent
contamination.
In a vegetable processing plant, waste such as spoiled
produce is regularly removed and disposed of in
designated areas to prevent attracting pests.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Proper Facility Maintenance is crucial for providing a
secure and contamination-free environment. This
includes:
Structures and layouts that facilitate cleanliness and
minimize contamination risks.
Ensures safe storage and processing temperatures for
raw and finished products.
Implements air filters and ventilation systems to
reduce dust, moisture, and microbial presence.
In a chocolate manufacturing facility, temperature and
humidity control systems are critical for maintaining
the integrity of chocolate and preventing spoilage.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Proper Facility Maintenance is crucial for providing a
secure and contamination-free environment. This
includes:
Document standard operating procedures (SOPs) for
each PRP, detailing responsibilities, processes, and
schedules.
Ensure employees understand PRPs' importance and
are trained in implementing and maintaining them.
Conduct regular checks, audits, and inspections to
verify PRP compliance and effectiveness.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Maintain records of PRP activities to track
performance, provide transparency, and support
compliance with regulatory bodies.
Regularly review and update PRPs based on audit
results, regulatory changes, and technological
advancements.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Each sector in the food industry may implement PRPs
differently depending on the type of food processed,
its perishability, and specific regulatory requirements.
For example:
Facilities prioritize stringent SSOPs due to the high risk
of bacterial contamination (e.g., Salmonella, E. coli).
Requires strong temperature control and allergen
management due to the presence of lactose and
sensitivity of dairy products.
Focuses on allergen management, pest control, and
ventilation systems, particularly for handling flour
dust and allergens like nuts.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Emphasizes sanitation and temperature control to
prevent rapid spoilage and microbial growth.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Achieving consistent employee adherence to PRP
protocols can be challenging, requiring ongoing
training and supervision.
Establishing PRPs may require significant investments
in infrastructure, equipment, and personnel.
Food safety regulations vary across regions and are
subject to updates, making it necessary for companies
to stay informed and compliant.
Documenting every PRP activity is crucial but can be a
time-intensive process.
While PRPs and HACCP are complementary, integrating them
seamlessly requires a well-coordinated approach.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
While PRPs manage general food safety risks, HACCP
focuses on identifying and controlling critical points in
the food production process where specific hazards
can be prevented, eliminated, or reduced. By
implementing PRPs, food facilities provide a stable
foundation that enables HACCP to work effectively.
For example:
PRPs control general facility sanitation, while HACCP
targets specific biological risks at critical control
points.
PRPs ensure equipment cleanliness, while HACCP may
focus on preventing contamination at temperature-
sensitive stages.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
PRPs are essential for meeting international food safety
standards, including:
The international standard for food safety
management systems includes PRPs as a prerequisite
for implementing an effective FSMS.
A collection of standards, guidelines, and codes, Codex
emphasizes PRPs in its HACCP principles for managing
food safety.
The Global Food Safety Initiative benchmarks
standards like BRC, SQF, and FSSC 22000, which
require PRPs as foundational food safety elements.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
Technology plays a critical role in the evolution of
PRPs, with advancements such as:
Help maintain consistent SSOP standards and reduce
labor costs.
Temperature sensors and humidity controls that
provide real-time monitoring.
Using data to predict potential contamination risks and
optimize PRP protocols.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
THE BOTTOM LINE
Pre-Requisite Programs (PRPs) form the
foundation of food safety management systems.
By creating a safe, sanitary, and well-maintained
environment, PRPs help prevent food
contamination and support the effective
implementation of HACCP. They are an essential
investment for any food business aiming to
uphold quality, safety, and regulatory compliance.
For food manufacturers, retailers, and consumers
alike, the implementation and maintenance of
strong PRPs are indispensable to building a
reliable, transparent, and effective food safety
culture. With PRPs in place, food businesses are
better equipped to protect public health, ensure
product integrity, and foster consumer trust.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
"Let's Connect!"
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
