Hazard Analysis Critical Control Points (HACCP) is not a stand-alone program. The production of safe food products requires a HACCP plan built on a solid foundation of prerequisite programs (PRPs).
PRPs provide the essential environment and operating conditions necessary for the production of safe food products. Manufacturers implement these programs and apply them to all types of food operations to maintain a hygienic environment to reduce food safety risks.
Three challenges often stand in the way of successful implementation:
An efficient program isn’t always enough since some audit schemes mandate how they are designed. And the best designed plan is pointless if employees don’t correctly follow them on the plant floor. Companies must execute what they say they’re doing.
Finally, PRPs must include the following components:
Without well-built PRPs that are adequately documented, applied, and sustained, companies risk catastrophic failures. Foodborne outbreaks don’t typically occur from a breakdown of CCPs but as a result of botched PRPs.
A PRP is a program in place that, when maintained effectively, will either eliminate a potential hazard or reduce it to an acceptable limit. They’re not specific to one step in the process and don’t control a specific hazard. Failure to meet PRP requirements increases likeliness of failure. PRPs include: