Description
This presentation focuses on providing an enhanced understanding of the importance and role of prerequisite programs, or PRPs, in a HACCP/food safety management program.
An effective food safety system begins with developing and maintaining appropriate PRPs. Examples of common PRPs include pest control, sanitation, supplier management, foreign material control, allergen management, food defense, recall and traceability, crisis management and food defense, GMP compliance, and construction and layout of buildings.
This presentation concentrates on the key PRPs required by HACCP, GFSI-approved food safety management programs, and the Food Safety Modernization Act (FSMA), including an overview of the basic tools and techniques for defining, implementing and maintaining effective PRPs.
Each year, over 90 percent of recalls result from ineffective or nonexistent PRPs. The FSMA Preventive Controls rules for both human food and animal food have focused on some areas traditionally controlled through PRPs as possibly requiring the newly-minted “Preventive Control” to control the hazard(s) in certain situations, but an effectively designed, implemented, and maintained PRP may easily provide objective evidence of the control of many hazards, potentially reducing the need for preventive controls as management components.
The content of this presentation may also address understanding the role of the PRP in an effective food safety management system, and a practical approach for confirming PRP effectiveness.
Who Will Benefit
Food safety managers, plant managers, food safety team leaders, Preventive Control Qualified Individuals (PCQI), SQF practitioners, food safety team leaders and team members along with associates responsible for defining, implementing, and maintaining an effective, compliant, and sustainable HACCP, Preventive Controls, and food safety management program.
