Prerequisite Programs for Good Manufacturing Practices (GMPs)

Prerequisite programmes (PRPs) are all the processes and hardware that work alongside the HACCP system. They provide the basic environmental and operating conditions essential for the safe production of food. Unlike HACCP which is product and process specific, prerequisite programmes are more general and apply to all areas in a food production facility. Examples of prerequisite programmes include, but are not limited to, Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs). The design and construction of food premises are also part of the prerequisite programmes.

HACCP is not a standalone system. Prerequisite programmes are critical to the successful application of HACCP as they provide the foundations for developing effective HACCP systems. Prior to implementing HACCP and also after a HACCP plan is implemented, it is imperative that prerequisite programmes are in place.

The common prerequisite programmes for food production relate to:

· Construction, layout and facilities of premises
· Supplies of water, power and other utilities
· Waste control
· Equipment suitability – cleaning and maintenance
· Measures for the prevention of cross contamination
· Supplier control and management of purchased materials
· Cleaning and sanitizing
· Pest control
· Personal hygiene
· Training
· Transportation
· Traceability systems
· Recall procedures.

Whilst the above list of prerequisite programmes is reasonably comprehensive and most of the prerequisite programmes will be relevant to all types of food businesses. It is important to appreciate that the prerequisite programmes that need to be implemented by a food business depends on the size and type of food production operation and the nature of the products being produced.

When choosing and developing prerequisite programmes it is essential to consider information from the following sources:

· Statutory and regulatory requirements
· Industry standards and codes of practices
· Codex Alimentarius Commission principles and codes of practices
· International food safety standards e.g. FSSC 22000, BRC, SQF, IFS and Dutch HACCP
· Customer requirements
· Historic data such as audit reports and customer complaints.

All prerequisite programs should be documented, regularly audited, reviewed periodically and modified when necessary. As a general rule, prerequisite programmes are managed separately from HACCP plans, however, sometimes there may be certain parts of prerequisite programmes that are integrated into a HACCP plan.