Prerequisite Programs Chapter 3 Prerequisite Programs and Preliminary Steps

Objective In this module, you will learn: Prerequisite programs to have in place before starting HACCP, and Preliminary steps involved in developing a HACCP plan

Acronyms GMP SCP SSOP HACCP Good Manufacturing Practice Sanitation Control Procedure SSOP Sanitation Standard Operating Procedure HACCP Hazard Analysis and Critical Control Point

Prerequisite Programs Procedures, including GMPs, that address operational conditions providing the foundation for the HACCP system

Eight Key Sanitation Conditions and Practices: Safety of water Condition and cleanliness of food-contact surfaces Prevention of cross-contamination Maintenance of hand-washing, hand-sanitizing and toilet facilities Protection from adulterants Labeling, storage and use of toxic compounds Employee health conditions Exclusion of pests

Examples of Common Prerequisite Programs Facilities Production equipment Standard operating procedures Supplier controls Production specification Personnel policies Traceability and recalls

Preliminary Steps HACCP team assembly Description, food and distribution Identify intended use and consumers of food Develop flow diagram Verify flow diagram

Basic Flow Diagram Example Incoming materials Processing Packaging Storage Distribution

HACCP Essentials Management commitment HACCP training