Prerequisite Program - PRP for bread making
Hello friends,
I am a new comer to this forum. Can somebody give me a PRP for a bread making industry.
Thanks
Krishnan, R
· Site standards, premises, facilities, maintenance and equipment.
· Storage and stock rotation.
· Manufacturing specifications, product and process control.
· Calibration.
· Water supply.
· Cleaning and disinfection programme.
· Personal hygiene standards, fitness to work and reporting illness.
· Training procedures.
· Pest control.
· Waste management.
· Traceability systems and procedures.
· Incident management, product withdrawal, continuity plans.
· Product packaging and labelling requirements.
· Record keeping.
A bit more information on what you're after would be helpful. There are PRPs which are general and found in most food companies (e.g. preventative maintenance programmes, cleaning, supplier approval etc). What are you specifically interested in? It's generally best for a HACCP team to compile a list themselves as there may be some which are specific to your plant (not just your industry) and what might be a PRP in one factory might be an oPRP or a CCP in another.
As you are helping a friend and they seem to be requiring the basic of food safety pans, starting with the Codex Alimentarius is an excellent idea.
Once you follow the HACCP principles, you will know which support programs you require for your control measures.
Baking Machine Maintenance
- Obtain the maintenance and cleaning instructions from the suppliers of these equipment
- One should never purchase equipment if it doesn't come with instructions
- Develop your own Cleaning & Sanitation, Preventative & Maintenance procedures
- When purchasing equipment, ensure there is no wood, glass, and flimsy plastic
- Where possible, purchase equipment that is easily moveable; avoid equipment that will easily rust or have "hard to reach" areas for cleaning and maintenance
- There are many procedures for these you will be required to develop
- Consider the entire Food Process: receival of raw materials, storage, preparation, mixing, baking, cooling, packing, dispatch, delivery
- Follow the HACCP principles: develop your flow chart, determine the control measures to prevent microbial, physical, chemical contamination
- Consider Approved Supplier Program, Personnel Hygiene amongst others within the Food Process
GMO & Skye have offered some great suggestions / answers for you.
Attached Files
Jayakrish,
As you are helping a friend and they seem to be requiring the basic of food safety pans, starting with the Codex Alimentarius is an excellent idea.
Once you follow the HACCP principles, you will know which support programs you require for your control measures.
Baking Machine MaintenanceMaterial Handling Practices (Raw Materials & Product)
- Obtain the maintenance and cleaning instructions from the suppliers of these equipment
- One should never purchase equipment if it doesn't come with instructions
- Develop your own Cleaning & Sanitation, Preventative & Maintenance procedures
- When purchasing equipment, ensure there is no wood, glass, and flimsy plastic
- Where possible, purchase equipment that is easily moveable; avoid equipment that will easily rust or have "hard to reach" areas for cleaning and maintenance
It all starts with developing the risk assessment tool for the food industry: your HACCP Hazard Analysis, Table, and Flow Chart.
- There are many procedures for these you will be required to develop
- Consider the entire Food Process: receival of raw materials, storage, preparation, mixing, baking, cooling, packing, dispatch, delivery
- Follow the HACCP principles: develop your flow chart, determine the control measures to prevent microbial, physical, chemical contamination
- Consider Approved Supplier Program, Personnel Hygiene amongst others within the Food Process
GMO & Skye have offered some great suggestions / answers for you.