1. Chapter 3 Prerequisite Programs and Preliminary Steps

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

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

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

5. Eight Key Sanitation Conditions and Practices: u Safety of water u Condition and cleanliness of food-contact surfaces u Prevention of cross-contamination u Maintenance of hand-washing, hand-sanitizing and toilet facilities u Protection from adulterants u Labeling, storage and use of toxic compounds u Employee health conditions u Exclusion of pests

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

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

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

9. HACCP Essentials u Management commitment u HACCP training