Examples of Prerequisites:
- Premises and Structure e.g., design and lay-out of workspace allowing for one-direction production flow and sufficient lighting especially in food preparation and inspection areas, suitable employee facilities, hand-washing facilities, external and interior construction of walls, floors, doors.
- Plant and Equipment e.g., refrigeration services/systems, equipment fit for purpose, operated in accordance with its instructions and accessible for cleaning
- Technical maintenance and calibration
- Cleaning and Sanitation
- Zoning e.g., physical separation of activities to prevent cross contamination with allergens or biological hazards such as harmful microorganisms from raw to cooked food
- Procedures to control and prevent physical and chemical contamination from the production environment e.g., what to do in the case of breakage of glass, hard plastic etc.
- Supplier control e.g., supplier selection and agreement on specifications for raw materials, additives, processing aids, packaging material, food contact material
- Services e.g., water, ventilation, electricity, gas etc.
- Storage, Distribution and Transport (including temperature control)
- Waste Management
- Pest Control (i.e., prevent entry of pests and implement suitable pest control program)
- Personnel Hygiene and fitness to work e.g., procedures for personnel suffering with gastro-intestinal infections, hepatitis, wounds or other relevant health problems
- Training and Supervision
- Working instructions (i.e., provision of clear and simple work instructions which are visible or easily accessible)
- It is a legal obligation for all food business to establish and adhere to a HACCP plan.
- Every establishment must identify a HACCP team who will design, implement and monitor HACCP plan.
- Noncompliance could lead to poor food safety standards thus resulting in associated risks.