What is a Prerequisite Program?

The implementation of a safety program such as a HACCP system requires a solid foundation to increase the probability of its success in an organization. These foundational blocks are what are known as prerequisite programs.

In this article, we will describe what these prerequisite programs are and how we can apply them within an organization to facilitate the management and implementation of a food safety program.

We can define a prerequisite program as a set of basic activities that are required within a company of the food sector, aimed at preventing any food product contamination. Some examples of these programs are Pest Control, Machinery Maintenance Programs, Allergen Controls, and Chemical Controls. These programs are also known as Good Practices; for example, Good Hygiene Practices, Good Manufacturing Practices, Good Production Practices, etc.

Below, we will describe some of the advantages of implementing a prerequisite program:

• Decrease the likelihood of physical, chemical, and biological contaminants reaching the product by applying controls.
• Facilitate the management and implementation of safety and quality programs.

Prerequisite programs should be clear and concise. These can be written in the form of Standard Operating Procedures, written in an easy to understand format for all personnel responsible for its implementation as well as available and easily accessible for review by all personnel involved.

It is important for anyone responsible for the design, implementation, evaluation and monitoring of the prerequisite program to have adequate training for this activity.

It is also recommended to focus on a specific area or process step when creating a prerequisite program.

For example:

• Cleaning and Sanitization of Equipment
• Employee Hygiene
• Packaging Process

These programs must be updated at least once a year or when there are changes to the production process, technology, suppliers, carriers or the physical location of the company.

Documenting the program is very important as applicable records will be available to all employees. In addition, it encourages evaluation by design where errors/omissions can be identified that, when remedied, serve to provide overall process improvement. By documenting these activities, it helps to ensure their execution by established criteria.

We have reviewed what a prerequisite program is and its associated benefits when implemented in a food product organization.

It should be noted that Federal, State and County regulations help us identify what are the ideal prerequisites for each individual company.

 

 

Rebeca Macazaga Álvarez, Master in Biological Sciences.

“I collaborate with the Restaurants team in the development operating procedures for companies that want to implement HACCP systems. I have experience in the food safety area since 2008, in hazard analysis, training, implementation, and second-party audits.”