1. Chapter 4 PREREQUISITE PROGRAMS
Tuna HACCP Handbook
Chapter PREREQUISITE PROGRAMS

2. 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

3. 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

4. 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

5. 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

6. 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

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

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

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