Prerequisite Programmes (PRPs)
15 March 2024
All food handling businesses must have in place Prerequisite Programmes (PRPs). PRPs are good hygiene practices that are the basic conditions and activities necessary to maintain a hygienic environment. In addition, any food handling business must also consider maintenance of the cold chain and allergen control when putting PRPs in place.
Complying with the HACCP Requirements
Depending on the complexity of a food business operation, PRPs may be all that is needed to comply with the HACCP requirement. Furthermore, it may be possible to control hazards with PRPs alone. For example, if a food business carries out low-risk activities, all the hazards may be controlled by the Prerequisite Programmes (PRPs). In this case, there is no need for the application of a full food safety management system based on the principles of HACCP.
For more complex food businesses that involve the preparation, manufacturing or processing of food, PRPs are the basis of a Food Safety Management System (FSMS). The Food Safety Management System has to be based on the seven principles of HACCP. A PRPs can be implemented by:
- following a recognised guide to good practice appropriate to a food business, or
- developing procedures based on the principles of HACCP if required.
Hazards Controlled by Prerequisite Programmes (PRPs)
The majority of hazards can be controlled by PRPs. These can be the foundation for the HACCP based procedures to implement. Once PRPs are in place, your HACCP based procedures will focus on controlling the steps in a business. These are critical to ensure the preparation of safe food.
For more information on the various options for complying with the HACCP requirement see Guidance Note No. 11 Assessment of HACCP Compliance (Revision 2).
Prerequisites Include Where Appropriate
Prerequisite Programmes (PRPs) include the following:
- Premises and Structure – e.g.: Design and lay-out of workspace allowing for one-direction production flow. Sufficient lighting especially in food preparation and inspection areas. Suitable employee facilities. Hand-washing facilities;. External and interior construction of walls, floors, doors.
- Plant and Equipment – e.g. refrigeration services/systems; equipment fit for purpose operated in accordance with its instructions and accessible for cleaning.
- Technical Maintenance and Calibration.
- Cleaning and Sanitation.
- Zoning – e.g. physical separation of activities to prevent cross contamination with allergens or biological hazards. For example, harmful microorganisms from raw to cooked food.
- Procedures to Control and Prevent Physical and Chemical Contamination from the Production Environment – e.g. what to do in the case of breakage of glass, hard plastic etc.
- Supplier Control – e.g. supplier selection and agreement on specifications for raw materials, additives, processing aids, packaging material, food contact material.
- Services – e.g. water, ventilation, electricity, gas etc.
- Storage, Distribution and Transport (including temperature control).
- Waste Management.
- Pest Control – i.e. prevent entry of pests and implement suitable pest control programs.
- Personnel Hygiene and Fitness to Work – e.g. procedures for personnel suffering with gastro-intestinal infections, hepatitis, wounds or other relevant health problems.
- Training and Supervision – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity.
- Working instructions – i.e. provision of clear and simple work instructions which are visible or easily accessible.
Online Food Safety Training
Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!
Myelearnsafety offers fully online Food Safety (HACCP) courses.
To find out more, please check our Courses page.
Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie
eLearn Online Health and Safety Training