How to write a Prerequisite Program (PRP) for food industry ?

Sartaj Bedi said:

Hi,
I am aware of these points. Codex alimentarius mentions these. However, I am concerned of what the content shd be. My concern is what is the utility of these programs. Specially whcih refer to design of building.
What's poinbts shd be covered? I think of program scope, responsibility, program details, monitoring, verification and validation.
The OPRP are easier allergen control, pest control program but those related to design like building . I find it difficukt to document. As I said I want the document to be relevant and make the organisation better of.

Your thoughts.

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Robert jr said:

Prerequisite Programmes are Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP). They must cover the following areas in food business:

1. Construction and layout of the building.
2. Layout of premises, workspace, employee facilities.
3. Water management.
4. Waste management.
5. Equipment (cleaning, maintenance/preventive maintenance).
6. Management of purchased materials.
7. Measures to prevent cross contamination.
8. Cleaning and sanitizing.
9. Pest control.
10. Personal Hygiene.
11. Product Recall, Traceability.
12. Transportation, Storage.

So do we have a Standard operating procedure for each of these GMPs. If there are how do you construct a Standard operating procedure. If you might have samples please provide

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Ajit Basrur said:

Pre-requisite programs are the universal steps or procedures that control the operational conditions within a food establishment and create an environment favourable to the production of safe food. There are six pre-requisite programs including:

Premises - Building exterior, building interior, sanitary facilities and water/steam/ice quality and supply;

Transportation, Receiving & Storage - Transportation (food carriers, temperature control) and Receiving & Storage (incoming material receiving and storage, non-food chemicals receiving and storage, finished product storage);

Equipment - Design and installation, and equipment maintenance and calibration;

Personnel - General food hygiene training, technical training, hygiene and health requirements (cleanliness and conduct, communicable diseases / injury);

Sanitation & Pest Control - Sanitation procedures, pest control procedures

Recall - Recall program (complaint procedure, mock recall procedure, as well as recall procedure and personnel responsible), product code identification and distribution details.



Sorry I do not have examples - lets wait for more responses.

.

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