FSMS Prerequisite Programs Procedure | FDS1050

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ISO 22000 Food Safety Procedures Manual $ 197.00

ISO22000 FSMS Prerequisite Programs Procedure Word Product Description


The ISO22000 FSMS Prerequisite Programs Procedure Word product is a comprehensive document that outlines the necessary steps for implementing a food safety management system (FSMS) in accordance with ISO22000 standards. This procedure is designed to help food businesses establish and maintain a robust FSMS that meets the requirements of ISO22000 and ensures the safety of their products.

The ISO22000 FSMS Prerequisite Programs Procedure Word product includes a detailed description of the prerequisite programs that must be in place before implementing an FSMS. These programs include personnel hygiene and training, sanitation and cleaning, pest control, and maintenance and calibration of equipment. The procedure also outlines the steps for implementing these programs, including the development of policies and procedures, training of personnel, and monitoring and verification of program effectiveness.

The ISO22000 FSMS Prerequisite Programs Procedure Word product is easy to use and can be customized to meet the specific needs of your business. The document is provided in Microsoft Word format, allowing you to easily edit and modify the content to suit your requirements. The product also includes a comprehensive set of instructions for use, making it easy to implement and maintain your FSMS.

By using the ISO22000 FSMS Prerequisite Programs Procedure Word product, you can ensure that your food business is compliant with ISO22000 standards and that your products are safe for consumption. The product is an essential tool for any food business looking to establish and maintain a robust FSMS that meets the highest standards of food safety.

FSMS Prerequisite Programs Procedure

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.).

FSMS Prerequisite Programs ProcedureFSMS Prerequisite Programs Procedure Activities

  • Prerequisite Programs-Background
  • Prerequisite Program Planning
  • Implementing Prerequisite Programs
  • Reviewing Prerequisite Programs
  • Establishing Operational Prerequisite Programs

FSMS Prerequisite Programs Procedure Forms




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