The FSEP Manual (Canadian food inspection standard) differentiates between the Prerequisite Programs, HACCP Plan and Process Controls. I am having trouble understanding why the Process Control is separate from the HACCP Plan & Pre-requisite programs, should those two items not also encompass any process controls?
From my understanding, process controls are in place to prevent hazards before it reaches the final preventative step (CCP), in that way would we not assume that the process controls have been identified and controlled at the pre-requisite level, or the individual products HACCP plan? Please let me know if I am mistaken in the way that I understand this.
Thanks all.