Food manufacturers aim to produce products that meet in-house specifications and conform to local health regulations.

These products should also meet consumer needs, be safe, wholesome and nutritious. Prerequisite programmes (PRPs) are the minimum control measures, actions and procedures that must be performed to manufacture a product that meets these needs. As no single policy or set of standards can be applied to every plant or distribution system, PRPs are used as guides in establishing individual plant policies. Food-safety management systems are management systems that involve the systematic and logical assessment of all the steps in a food-manufacturing operation. A food-safety management system cannot be successfully implemented unless the facility has PRPs in place.

Course Objectives 

To equip the participant with a basic knowledge of PRPs and an understanding of how they relate to other food safety management systems. At the conclusion of the course participants will be able to:

• Identify the key elements of PRPs
• Implement PRPs in a food environment
• Understand how PRPs relate to product-safety management systems, resulting in more efficient plant operation with a decrease in waste, greater employee productivity and improved morale, a better product that meets consumer expectations, improved ability to meet legal requirements and to control potential food hazards