Prerequisite programs are steps or procedures, including GMPs and SSOPs, which control the operational conditions within a food establishment and promote environmental conditions that are favorable for the production of safe food. Prerequisite programs are the foundation of a Food Safety/HACCP system. According to Appendix K of the PMO, prior to the implementation of a Food Safety/HACCP plan, plants must develop, document, and implement written prerequisite programs.
ISO 22000 requires that the organization establishes PRP programs to control the likelihood of introducing contamination through the work environment.
ISO 22000 identifies areas and programs that must be considered during the development of PRPs. For example, pest control programs, personnel hygiene and lay-out of premises. However the standard leaves the responsibility for developing the details of the program to the organization; it does not give specific requirements for the pest control program, it ask you as the organization to determine what is appropriate for your organization.
To give companies additional guidance as they build prerequisite programs, ISO has published a technical specification, ISO/TS 22002-1 "Prerequisite programs on food safety-Part 1: food manufacturing". This document is equivalent to the PAS 220, which has been withdrawn and replaced by the ISO Document. ISO/TS 22002-1 and is intended to be used with the ISO 22000 standard, and gives more detailed requirements for food manufacturers to follow when developing and implementing PRPs. Unlike ISO 22000, which applies to all organizations in the food chain, ISO 22002 applies only to Manufacturers of food.
Requirements of ISO
22002-1 and the PAS 220
Prerequisite programs in ISO 22002-1 (Previously the PAS 220) include requirements for:
Construction and layout of building
Layout of premises and workspace
Utilities - air, water, energy
Waste disposal
Equipment suitability, cleaning and maintenance
Management of purchased material
Measures for prevention of cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene and employee facilities
Rework
Product recall procedures
Warehousing
Product information
Food defense, biovigilence and bioterrorism
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