HACCP plans can not exist without the proper pre requisite programs (PP). PP are the basis of a comprehensive food safety program. PP's do two things in food production:
- They make hazards "Not Reasonably Likely to Occur" (NRLTO)
- They control just about everything else in a plant that isn't hazard.
So, what's a hazard? A physical, chemical, or microbiological adulterant of food. Think metal shards, allergens, and E. coli.
PP don't control those hazards. Critical Control Points (CCPs) do.
But what do PP do? They use Standard Operating Procedures (SOPs) to bring control into the plant and impose the order necessary to reduce the likelihood of physical, chemical and microbiological contamination of food.
So what are some PP?
- Chemical hygiene plans
- Pest Control plans
- Receiving SOPs
- Approved supplier programs
- Personnel hygiene programs
The truth is that most of the food borne illness outbreaks occur because of improperly implemented and executed PP. CCPS do. CCPs are generally observed and controlled, that's the point. They work. But, it takes a whole culture of food safety for everyone to make sure that PP are also observed and practiced. Fail at them, and all the CCPs won't help.
Need help evaluating your Prerequisite Programs? Email
Dr. P
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