chapter 3 prerequisite programs and preliminary steps
TRANSCRIPT
Chapter 3
Prerequisite Programs
and
Preliminary Steps
Objective
In this module, you will learn: Prerequisite programs to have in place
before starting HACCP, and Preliminary steps involved in developing a
HACCP plan
Acronyms GMP
– Good Manufacturing Practice SCP
– Sanitation Control Procedure SSOP
– Sanitation Standard Operating Procedure HACCP
– Hazard Analysis and Critical Control Point
Prerequisite Programs Procedures, including GMPs, that address
operational conditions providing the foundation for the HACCP system
Eight Key Sanitation Conditions and Practices:
Safety of water Condition and cleanliness of food-contact surfaces Prevention of cross-contamination Maintenance of hand-washing, hand-sanitizing and toilet
facilities Protection from adulterants Labeling, storage and use of toxic compounds Employee health conditions Exclusion of pests
Examples of Common Prerequisite Programs
Facilities Production equipment Standard operating procedures Supplier controls Production specification Personnel policies Traceability and recalls
Preliminary Steps
HACCP team assembly Description, food and distribution Identify intended use and consumers of food Develop flow diagram Verify flow diagram
Basic Flow Diagram ExampleIncoming materials
Processing
Packaging
Storage
Distribution
HACCP Essentials
Management commitment HACCP training