Prerequisite Programs

1
Chapter 3

• Prerequisite Programs
• and
• Preliminary Steps

2
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

3
Acronyms

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

4
Prerequisite Programs

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

5
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

6
Examples of Common Prerequisite Programs

• Facilities
• Production equipment
• Standard operating procedures
• Supplier controls
• Production specification
• Personnel policies
• Traceability and recalls

7
Preliminary Steps

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

8
Basic Flow Diagram Example
Incoming materials
Processing
Packaging
Storage
Distribution
9
HACCP Essentials

• Management commitment
• HACCP training

10
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