I understand prerrequisites programmes (PPR) manage basic conditions and activities (maintaining an hygienic production in all steps). Cleaning programme, Training programme, Maintenance of layout,... are PPR.
Operational PPR manage control measures that the hazard analisys identifies as necessary to control hazards to acceptable levels (but they are not CCP).
HACCP manage control measures that the hazard analisis identifies as necessary to control hazards to acceptable levels and they are Critical Control Points (CCP).
Example. COLD STORAGE (hotel, restaurant,...) in walk-in refrigerators. An hazard may be microbiological contamination by bacteria, because food is not properly covered, or temperatures are too high. Some control measures are cover food properly, and maintein low temperatures in the fridges (<4 ºC).
The first one is managed by an operational PPR, and the second by HACCP...
I'm not sure about these questions. Could anybody help me???
A Million Thanks!!!
Miquel
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