6 replies to this topic

[MEM]

I know the definition is:

 

Pre-requisite Program: A procedural measure that when implemented reduces the likelihood of a food safety hazard or a food quality threat occurring, but one that may not be directly related to activities taking place during production.

 

But that is very general and can apply to everything in the standard.  We are trying to define which elements are the true pre-requisite programs and then use this list for our verification and validation efforts.

 

Our Auditor stated something to the extent of everything that is in bolod in the standard should be considered, but that didn't amke any sense to me at all. 

 

looking for some guidance of what has worked for you all as this is our first pass at it.

 

Thanks 

[olenazh]

Am I old-fashioned still following old CFIA HACCP guidance considering main pre-requisites those 8? Premises, Equipment, Sanitation & Pest Control, Storage/Receiving/Transportation, Personnel, Recall, Process Control, and Food Defense. 

[seanpaulrader]

I would consider a PRP to be something that you are doing to make sure that you are setting up the right conditions for production to happen without problems. The "behind the scenes" work, if you will.

[TylerJones]

What GFSI scheme? Most that are bold are mandatory elements is that what your auditor meant?

[MEM]

What GFSI scheme? Most that are bold are mandatory elements is that what your auditor meant?

 

SQF

[mgourley]

GMP's, Sanitation, Pest Control, Supplier Approval, Maintenance, Customer Complaints, Chemical Control, Allergen Management, Food Defense, Glass, Brittle Plastics, Training, Raw Material Receiving.

 

Those have always worked for me.

 

Marshall

[PowderQM]

In the ISO 22000-series the PRP for different sectors are IMO clearly defined:

Part 1 for Food Manufacturing --> Preview here: https://www.iso.org/...2:-1:ed-1:v1:en

Part 2 for Catering

Part 3 for Farming

Part 4 for Food Packaging Manufacturing

Part 5 for Transport and Storage