Chapter 4 PREREQUISITE PROGRAMS Tuna HACCP Handbook Chapter 4 PREREQUISITE PROGRAMS

Tuna Council's Handbook Prerequisite Programs (PRP’s) HACCP is not a stand-alone program and MUST be built on a foundation of proper sanitation, GMP’s and other prerequisite programs Tuna Council's Handbook

Tuna Council's Handbook PRP Categories Control of Incoming Materials, Ingredients and Non-Food Compounds, Control of Environmental Conditions and Physical Factors, Control of In-Process Food Material and Finished Products, Good Manufacturing Practices (GMPs), and Traceability, Recalls and Control of Non-Conforming Product Tuna Council's Handbook

Tuna Council's Handbook Example PRP’s for Canned Tuna (page 4-2) Supplier approval & monitoring (vendor certification) Incoming raw material quality evaluation Primary packaging material incoming evaluation Receiving, storage and handling of chemicals, allergen ingredients, lubricants, etc. General food hygiene training for tuna handlers Technical training for employees monitoring CCPs and their supervisors Employee cleanliness & conduct Equipment design, construction & installation Cleaning & sanitation of food-contact surfaces, equipment and implements Food processing equipment set-up and preventive maintenance Tuna Council's Handbook

Good Manufacturing Practices (GMP’s) Includes the 8 key sanitation conditions that ‘must’ be monitored and recorded Tuna HACCP Guide Appendices 2, 7 and 8 Tuna Council's Handbook

Tuna Council's Handbook 8 Key Sanitation Conditions These control measures are typically called Sanitation Control Procedures (SCPs), and the written documents where they are contained are called Sanitation Standard Operating Procedures (SSOPs) Safety of water Condition and cleanliness of food contact surfaces\Prevention of cross-contamination Maintenance of hand-washing, hand-sanitizing and toilet facilities Protection from adulterants Labeling, storage and use of toxic compounds Employee health conditions Exclusion of pests Tuna HACCP Guide p. 4-3 Tuna Council's Handbook

Tuna Council's Handbook HACCP vs. SCP’s Tuna HACCP Guide p. 4-6 Tuna Council's Handbook

Tuna Council's Handbook HACCP vs. SCP’s Tuna HACCP Guide p. 4-6 Tuna Council's Handbook

Tuna Council's Handbook Food Safety System Matrix Appendix 8 (p. A8-1) Tuna Council's Handbook