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Pre Requisite Programs Main Presentation

The document outlines 14 pre-requisite programs that are important for a food manufacturing facility. These include construction and layout of buildings, premises layout, supplies of air/water, waste disposal, equipment suitability, material management, cross-contamination prevention, cleaning/sanitation, pest control, personnel hygiene, warehousing, traceability, product information, and food defense programs. The document provides details on requirements and procedures for each program area to ensure food safety and quality.

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ASIF EJAZ
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© © All Rights Reserved
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Download as PDF, TXT or read online on Scribd
305 views

Pre Requisite Programs Main Presentation

The document outlines 14 pre-requisite programs that are important for a food manufacturing facility. These include construction and layout of buildings, premises layout, supplies of air/water, waste disposal, equipment suitability, material management, cross-contamination prevention, cleaning/sanitation, pest control, personnel hygiene, warehousing, traceability, product information, and food defense programs. The document provides details on requirements and procedures for each program area to ensure food safety and quality.

Uploaded by

ASIF EJAZ
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Pre-Requisite

Programs
(PRPs)
What are Pre-Requisite Programs
What PRPs are at our Factory?

1. Construction and Layout of buildings and 7. Measures for the prevention of cross
associated utilities contamination
2. Layout of Premises, including workspace and 8. Cleaning and Sanitizing
employee facilities 9. Pest Control
3. Supplies of Air, Water and other utilities 10. Personnel Hygiene
4. Supporting services, including waste and 11. Traceability and Product Recall Procedures
sewage disposal
12. Warehousing
5. Suitability of equipment and accessibility for
13. Product information and customer
cleaning, maintenance and preventive
awareness
maintenance
14. Food Defense, Bio-Vigilance and Bio-
6. Management of purchased materials
Terrorism
1. Construction and Layout of
buildings and associated utilities

Depending on the nature of the operations, and the risks associated with
them, premises, equipment and facilities should be located, designed and
constructed to ensure that:
✓ contamination is minimized;
✓ design and layout permit appropriate maintenance, cleaning and
disinfections and minimize air-borne contamination;
✓ surfaces and materials, in particular those in contact with food, are
non-toxic in intended use and, where necessary, suitably durable, and
easy to maintain and clean;
✓ where appropriate, suitable facilities are available for temperature,
humidity and other controls; and
✓ there is effective protection against pest access and harbourage.
2. Layout of Premises, including
workspace and employee facilities
✓ the surfaces of walls, partitions and floors should be made of impervious
materials with no toxic effect in intended use;
✓ walls and partitions should have a smooth surface up to a height
appropriate to the operation;
✓ floors should be constructed to allow adequate drainage and cleaning;
✓ ceilings and overhead fixtures should be constructed and finished to
minimize the build up of dirt and condensation, and the shedding of
particles;
✓ windows should be easy to clean, be constructed to minimize the build up
of dirt and where necessary, be fitted with removable and cleanable
insect-proof screens. Where necessary, windows should be fixed;
✓ doors should have smooth, non-absorbent surfaces, and be easy to clean
and, where necessary, disinfect;
✓ working surfaces that come into direct contact with food should be in
sound condition, durable and easy to clean, maintain and disinfect. They
should be made of smooth, non-absorbent materials, and inert to the
food, to detergents and disinfectants under normal operating conditions.
3. Supplies of Air, Water and other
utilities
5.5.1 In contact with food
Only potable water, should be used in food handling and processing, with the
following exceptions:
➢ for steam production, fire control and other similar purposes not connected
with food; and
➢ in certain food processes, e.g. chilling, and in food handling areas, provided
this does not constitute a hazard to the safety and suitability of food (e.g.
the use of clean sea water).
5.5.2 As an ingredient
✓ Potable water should be used wherever necessary to avoid food
contamination.
5.5.3 Ice and steam
✓ Ice should be made from potable water. Ice and steam should be
produced, handled and stored to protect them from contamination.
✓ Steam used in direct contact with food or food contact surfaces should not
constitute a threat to the safety and suitability of food.
4. Supporting services, including
waste and sewage disposal
✓ Suitable provision must be made for the removal and storage of waste.
✓ Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining
environment except so far as is unavoidable for the proper functioning of the business.
✓ Waste stores must be kept appropriately clean.
5. Suitability of equipment and accessibility for cleaning,
maintenance and preventive maintenance
Establishments and equipment should be kept in an
appropriate state of repair and condition to:
✓ facilitate all sanitation procedures;
✓ function as intended, particularly at critical steps;
✓ prevent contamination of food, e.g. from metal
shards, flaking plaster, debris and chemicals.

Equipment should be located so that it:


✓ permits adequate maintenance and cleaning;
✓ functions in accordance with its intended use; and
✓ facilitates good hygiene practices, including monitoring.
6. Management of purchased
materials
✓ No raw material or ingredient should be accepted by an establishment if it
is known to contain parasites, undesirable micro-organisms, pesticides,
veterinary drugs or toxic, decomposed or extraneous substances which
would not be reduced to an acceptable level by normal sorting and/or
processing.
✓ Where appropriate, specifications for raw materials should be identified
and applied.
✓ Raw materials or ingredients should, where appropriate, be inspected and
sorted before processing. Where necessary, laboratory tests should be
made to establish fitness for use. Only sound, suitable raw materials or
ingredients should be used.
✓ Stocks of raw materials and ingredients should be subject to effective stock
rotation.
7. Measures for the prevention of
cross contamination
Do you Know how to
wash Hands?
8. Cleaning and Sanitizing
Cleaning procedures will involve, where appropriate:
▪ removing gross debris from surfaces;
▪ applying a detergent solution to loosen soil and bacterial film and hold them in
solution or suspension;
▪ rinsing with water which complies with section 4, to remove loosened soil and
residues of detergent;
▪ dry cleaning or other appropriate methods for removing and collecting residues
and debris; and
▪ where necessary, disinfection with subsequent rinsing unless the
manufacturers’ instructions indicate on scientific basis that rinsing is not
required.
Where written cleaning programs are used, they should specify:
✓ areas, items of equipment and utensils to be cleaned;
✓ responsibility for particular tasks;
✓ method and frequency of cleaning; and
✓ monitoring arrangements.
9. Pest Control
10. Personnel Hygiene
12. Warehousing

Procedures should be in place to:


✓ sort food and food ingredients to segregate material which is
evidently unfit for human consumption;
✓ dispose of any rejected material in a hygienic manner; and
✓ Protect food and food ingredients from contamination by pests, or
by chemical, physical or microbiological contaminants or other
objectionable substances during handling, storage and transport.
Care should be taken to prevent, so far as reasonably practicable,
deterioration and spoilage through appropriate measures which may
include controlling temperature, humidity, and/or other controls.
11. Traceability and Product Recall
Procedures

Product Name: ABC Powder


Batch Number: BAI/180904-1
Manufacturing Date: 04/09/2018
Best Before Date: 03/09/2020
13. Product
information and
customer
awareness
14. Food Defense, Bio-Vigilance and
Bio-Terrorism

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