Prerequisite Programmes (PRPs)

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:

1. following a recognised guide to good practice appropriate to a food business, or
2. 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

Selling or Advertising Food Online

Selling or advertising food online has become a norm nowadays. However, before anyone decides to sell or advertise food online they have to make sure to research any relevant food safety laws.

The Food Safety Authority of Ireland (FSAI) has developed a Selling or Advertising Food Online leaflet with essential information for all those who are selling or advertising food online (including alcoholic and non-alcoholic beverages). Although published in 2017, this is a relevant guide that lists the mandatory information you must provide to the consumer when selling food online.

 

Selling or Advertising Food Online Guide

The guide makes it clear that if a food business sells or advertises food online, they are responsible for the food information provided to their customer and must comply with relevant food law. The guide goes on to highlight key areas which food businesses selling or advertising online should address, including:

• Registering your food business.
• Provision of food information to consumers.
• Displaying mandatory food information.
• Making claims about food.
• Temperature control.
• Traceability.
• Product recall.
• Notifying food supplements to the FSAI.
• Consumer protection law.

Although this leaflet focuses on the rules for selling food online, the rules also apply to food sold or advertised by any other means of distance communication.

 

Meeting the Requirements

Any food supplied through distance selling must meet the same information requirements as food sold in a physical premise e.g. a shop. The Regulation defines “means of distance communication” as “any means which, without the simultaneous physical presence of the supplier and the consumer, may be used for the conclusion of a contract between those parties”.

Common methods of selling food by means of distance communication include:

• Websites
• Social media pages
• Online market places
• Mail order
• Telephone
• Text message
• Catalogues
• Newspapers
• Magazines
• Leaflets

 

If you sell food online, you must comply with the relevant food law. The main purpose of food law is to ensure that food available for consumers to buy is safe. It also requires food businesses to provide consumers with the necessary information about food, so that they can make an informed choice at the time of purchase. Food law prohibits the use of misleading information.

To find about requirements for selling or advertising food online please refer to this Selling or Advertising Food Online leaflet published by the Food Safety Authority of Ireland (FSAI).

 

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

Storing Food After Delivery

Storing food after delivery is very important when food safety is considered and the food should be stored as quickly as it can be put away. For instance, in a previous eLearn Safety blog post Receiving Food Delivery from 19th January 2024 we talked about the importance of proper and planned handling of food deliveries. Most importantly, it is very important to note that once the food is accepted from delivery operators it should be unpacked from the outside packaging before storage. In addition, frozen foods should always be stored first. It is extremely important to remember that raw meat and ready-to-eat foods should be handled and stored separately. All food handling staff should be competent and trained in safe food handling. An easy and convenient way to achieve this is by taking one of eLearn Safety fully online Food Safety courses.

 

Plan for Storing Food After Delivery

Never tightly pack food in storage areas. For instance, food should always be kept at least 15cm above the floor and at least 5cm away from the walls. This is because it will make cleaning and pest inspections easier.

In addition, keep records of all food temperatures. If you observe high temperatures, report this immediately to the Supervisor/Manager. This can be the result of a delay in storing food, allowing it to warm up to room temperature. Such delays can be avoided by having allocated time slots for staff to store food correctly.

 

Contamination is Dangerous

Food contamination is very dangerous! You must remember to:

• Keep raw meats in a separate refrigerator or on the bottom shelf. This is to avoid contaminating anything below.
• Clean soil from vegetables before storage as soil can contain dangerous bacteria.
• Check all seals of fridge and freezer doors are working properly and are clean. Fridges and freezers should be checked every day and detailed, stringent temperature records maintained. If you are using a walk-in freezer – always make sure that the door is closed properly behind you.

 

Stock Rotation

Stock rotation is important when we talk about storing food after delivery. Therefore, you should always practice a FIFO system (First In First Out). In addition, you should label each item so that anyone who would check for these items knows when it was delivered and its shelf life. For instance, never sell food that has passed its Use-By date and make sure that all the correct storage requirements are followed.

For additional information about Use-By and Best-Before dates please check eLearn Safety blog entry Shelf-life of Food Products from 10th March 2023. In addition, you might find some very useful information on Teagasc website and their page Shelf Life of Food Products from 9th January 2022.

 

Basic Storage Rules

Always remember to:

• Store all frozen food at below -18°.
• Store all fresh food at below 5°.
• Store dry goods quickly.
• Keep fridge and/or freezer doors open for the shortest time possible.
• Immediately report a fridge or freezer malfunction. A breakdown can be an expensive and serious food safety hazard.

 

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

Receiving Food Delivery

Receiving food delivery is an important activity in any food handling business. This is to ensure that all food is received fresh and safe when it enters the foodservice operation. All food deliveries must be moved to proper storage as quickly as possible.

 

Getting Ready for Receiving Food Delivery

Clean designated receiving tables must be provided for all food. It is essential to keep raw meats away from ready-to-eat food such as salads, breads, etc. If the food is not separated, dangerous contamination can occur. It is very easy in a busy environment for delivered foods to come into contact with each other. This is why great care must be taken at all times to prevent this. Always use separate probes for different types of food. For example, never use a probe that was just used for raw meat, such as chicken, to measure the temperature of a ready-to-eat food. Never bring packaging material into the kitchen. It may have become contaminated outside.

Record and check all food coming into the kitchen. All personnel responsible for receiving and storing must be fully trained and empowered to reject any food that is not fit for use. eLearn Safety offers an easy and convenient way to train your staff in basic safe food handling through fully online food safety courses. The Food Safety (HACCP) Level 1 is an ideal starting point! This course is designed to introduce participants to food safety and hygiene issues. It is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training Level 1.

 

Things to watch Out For

It is important to check every delivery before the food is accepted.

Always check the following:

1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors. The truck must be also organised to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.
2. Check the interior temperature of refrigerated trucks.
3. Confirm vendor name, day and time of delivery. Verify driver’s identification before accepting delivery. If the driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing. For example, look for the presence of large ice crystals or liquids on the bottom of cartons.
5. Check the temperature of refrigerated foods.
6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.
7. Check the integrity of food packaging.
8. Check the cleanliness of crates and other shipping containers before accepting products. Always reject foods that are shipped in dirty crates.

The above list is an important practice – not for safety alone, but for quality as well.

 

Rejecting Foods

Food must be always rejected if the food packaging is damaged, there are signs of pests and relevant food temperatures are not observed. A record of all received and returned food should be kept.  Similarly, it is important to store food as quickly as it can be put away. Above all, always remove outside packaging and store frozen food first. In addition, raw meat should be transported and stored separately from ready-to-eat foods. Never accept a delivery that is left outside of your premises and exposed to elements! Always receive food deliveries directly from a delivery person!

 

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