1. Prerequisite Programs
Chapter 3
Prerequisite Programs
and
Preliminary Steps

2. Objective In this module, you will learn:
Prerequisite programs to have in place before starting HACCP, and
Preliminary steps involved in developing a HACCP plan

3. Acronyms GMP SCP SSOP HACCP Good Manufacturing Practice
Sanitation Control Procedure
SSOP
Sanitation Standard Operating Procedure
HACCP
Hazard Analysis and Critical Control Point

4. Prerequisite Programs
Procedures, including GMPs, that address operational conditions providing the foundation for the HACCP system

5. Eight Key Sanitation Conditions and Practices:
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

6. Examples of Common Prerequisite Programs
Facilities
Production equipment
Standard operating procedures
Supplier controls
Production specification
Personnel policies
Traceability and recalls

7. Preliminary Steps HACCP team assembly
Description, food and distribution
Identify intended use and consumers of food
Develop flow diagram
Verify flow diagram

8. Basic Flow Diagram Example
Incoming materials
Processing
Packaging
Storage
Distribution

9. HACCP Essentials
Management commitment
HACCP training