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|ISO 22000 Food Safety Procedures Manual||$ 197.00|
The purpose of the FSMS Prerequisite Programs Procedure is to prevent or eliminate food safety hazards or to minimize the likelihood of food safety hazards being introduced through the work environment. The FSMS Prerequisite Programs Procedure applies to any company function of department that may have an impact on food safety. (16 pages, 2645 words)
FSMS Prerequisite Programs Responsibilities:
The Food Safety Team Leader is responsible for developing the Company’s prerequisite program(s) and for ensuring that PRPs are implemented and monitored.
The Food Safety Team Leader is responsible for putting together a Food Safety Team (or teams), ensuring PRPs are communicated to the appropriate parties, and periodically reviewing PRPs.
Department Employees are responsible for carrying out their duties in accordance with the relevant PRP(s) and reporting on their PRP-related work.
Department Managers are responsible for assigning PRP-related duties, ensuring that employees have adequate training to carry out their PRP work, and reviewing PRP logs to identify deviations (nonconformities) and potential hazards.
FSMS Prerequisite Programs Definitions:
Cross-contamination – The transfer of harmful bacteria from one food or food ingredient to another by way of a nonfood surface, such as a cutting board, countertop, utensils, or a preparer’s hands.
Food safety hazard – Biological, chemical, or physical agent in food, or condition of food, with the potential to cause an adverse health effect.
Hazard analysis – The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.
Material Safety Data Sheet (MSDS) – Provides workers and emergency personnel with the proper procedure(s) for handling or working with a particular substance. MSDS’s include information such as physical data (melting point, boiling point, flash point, etc.), toxicity, health effects, first aid, reactivity, storage, disposal, protective equipment, and spill/leak procedures that are of particular use if a spill or other accident occurs.
Prerequisite program (PRP) – Basic conditions and activities necessary to maintain a hygienic environment throughout the food supply chain which is suitable for production, handling, and provision of safe end products and safe food for human consumption. Examples of prerequisite programs include various “good practices” within the food supply chain (e.g., Good Agricultural Practice, Good Veterinary Practice, Good Storage Practice, Good Inventory Practice, Good Manufacturing Practice, Good Sanitation Practice, etc.).