Prerequisite Programs (PRPs)

Course Description:

This course aims to provide a comprehensive understanding of Prerequisite Programs (PRPs) and their importance within food safety management systems. It covers the essential practices that must be followed in food establishments to ensure the safety of food products and the efficiency of operations.

Objectives:

• Understand the concept of Good Manufacturing Practices (GMPs) and their importance in food safety.
• Learn about the essential practices required in food establishments.
• Develop skills in implementing and evaluating good practices at all stages of production.
• Learn strategies for improving environmental conditions and operational practices to ensure food safety.
• Apply fundamental concepts to improve overall performance in food establishments.

Target Audience:

• Quality and food safety managers.
• Production and manufacturing management personnel.
• Health inspectors and auditors.
• Food safety consultants.
• Operations management personnel.

Prerequisites:

• Prior experience working in the food industry (optional).

Course Content:

• Introduction to Prerequisite Programs (PRPs):
  • Definition of PRPs and their importance in a food safety management system.
  • Differences between PRPs and other practices.
• Good Manufacturing Practices:
  • Requirements for cleanliness and sanitation in food establishments.
  • Inventory management and storage.
• Food Safety Practices:
  • Working conditions in food environments.
  • Importance of training and awareness for employees.
• Documentation and Evaluation:
  • Importance of documentation in implementing PRPs.
  • How to evaluate the effectiveness of good practices.
• Continuous Improvement Strategies:
  • How to identify areas that need improvement.
  • Applying evaluation results to improve performance.
• Case Studies:
  • Examples of PRPs implementation in food establishments.