The Food Safety Team Leader should develop prerequisite programs (PRPs) using the FSMS Prerequisite Program Template as a guide. FS1050-1 PREREQUISITE PROGRAM EXAMPLE covers sanitation SOPs, storing chemicals, room temperature, and more. The Food Safety Team Leader should ensure the departmental/activity PRP is communicated accurately and thoroughly to employees responsible for implementing it in a timely manner. Each PRP should consist of:
One or more procedures, designed to ensure safety in the processing, handling, etc., of food and/or food ingredients;
Training requirements for the procedure(s);
Forms, lists, records, etc., required to carry out the procedure(s).
The Department Manager should assign primary responsibilities for carrying out a given PRP. Persons to whom PRP responsibilities have been assigned should maintain PRP work logs and report to the Department Manager at least once a day on all PRP-related work, to ensure that deviations (nonconformities) are identified and promptly acted on. The Department Manager should ensure that employees are adequately trained to handle their PRP duties and responsibilities.