One of our more frequently asked questions is “What are HACCP prerequisites?” In this article we explain what should be included in a prerequisite programme and how to implement and control prerequisites.
Prerequisites as a starting point
Before a HACCP plan can be implemented there should be some controls that operate across all production. HACCP is specific to a business. However, prerequisites are generic and apply to most food businesses. They refer to hazards that are present across the business (such as pest control) or that are likely to occur at any stage of production.
They are termed prerequisites because they are required before HACCP. If they are implemented and monitored correctly, prerequisite programmes can underpin a HACCP plan and help ensure its success.
What should be included in a prerequisite programme?
Although there are some generic prerequisites, before implementing HACCP each business should compile their own list. Generic prerequisites are:
- The use of approved suppliers
- Drinking water
- Integrated pest management
- Stock rotation
- Staff training
- Good design of equipment and premises
- Labelling and traceability
- Personal hygiene of employees
- Cleaning and sanitising
- Preventative maintenance
For each prerequisite there are several factors to consider, such as:
- How is the prerequisite helping to ensure the production of safe food?
- Who will be checking that the prerequisite remains under control?
- What corrective actions are going to be carried out if something goes wrong?
- What documentation must be kept for each prerequisite?
HACCP training and implementation
UK legislation requires that food business have a Food Safety management system based on the HACCP principles. Those responsible for the development and implementation of the system should have received adequate training.
Envesca offers both a Level 2 and 3 Awards in HACCP. To find out more about these courses simply click on the links below: