HACCP & Essentials of Food Safety – Brilliance at PRP Basics

HACCP & Essentials of Food Safety – Introduction
July 5, 2021
HACCP & Essentials of Food Safety – HACCP at Shop Floor (Part – 1)
July 7, 2021
HACCP & Essentials of Food Safety – Introduction
July 5, 2021
HACCP & Essentials of Food Safety – HACCP at Shop Floor (Part – 1)
July 7, 2021

This Video is continuation of HACCP & Essentials of Food Safety Webinar conducted by Green World Group with Mr. Aloysius G. Pasion – Food Safety Manager and Quality Pillar Lead, Nestle’ MENA, Middle-East & Africa. For better understanding, read our previous article, HACCP & Essentials of Food Safety – Introduction.


Video Transcription

Brilliance at the PRP Basics

PRP is a basic foundation. If you don't have your period of exit programs strongly in place, no matter how strong your HACCP Program. Your food safety management system would fail. So PRP is a foundation. It is a pillar of your food safety management system.

So if you don't have this strongly in place, or you're not brilliant in the implementation of your PRPs, your quality system and your food safety management system will. So we start and we need to be brilliant at the basics.

Let's now talk on brilliance at the PRP basics

So brilliance of the basics means that we need to have PRP, which is the basic conditions or activities that is necessary to maintain food safety. So in this production program, there is a lot that you need to implement, but I would just try to highlight those that is mentioned in ISO 22000.

So, basically PRP's are supporting successful implementation of HACCP Program and therefore have an impact on end product safety. And these are needs to be implemented starting a HACCP study.

“I have seen companies where they have HACCP studies, but when you verify the PRPs; it’s not been verified. It's not even strongly in place and it's not even proven that it is effective. So what happens the food safety management system or that has just some crumbles”

Examples of PRP's (Pre-requisite Programs)

Construction & Layout of Buildings, Layout of Premises & Workspace, Utilities – Air, Water, Energy

So here, we're talking about the, the flow of your materials and the flow processes versus the flow of how you handled your waste and how you handle your movement of your people and equipment utilities, such as talking about your air, your water and your energy.

How are you managing it in such a way that they would not be contaminated, especially for those who are in direct contact with the product.

Waste Disposal & Equipment Suitability, Cleaning & Maintenance

So they're talking about PRPs on waste disposal, how you manage your waste. In such a way that it began to become a contaminant equipment, suitability, cleaning, and maintenance.

So here,

  • Do you have the right equipment?
  • Do you have the right material of the equipment?
  • Are you maintaining that equipment in a manner that it does not provide you a physical hazard or a chemical contaminant?
  • Are your cleaning activities strongly in place?
  • And how do you manage it in such a way that you do not have a contamination after cleaning?

Management of Purchased Material

So we're talking about vendor management or supplier management, so here talking about how do we determine quality and suppliers? So these materials that we use in our products are really compliant with our specifications and they at their facility are ensuring food, safety management systems as well, complying with whatever specifications that we have for our buzzer.

Just remember Garbage in, garbage out. So if the supplier of your raw materials is not managing food safety at their end, then you will have a nightmare of having this hazards in your system. And then in the end, the consumer will blame you because you are the producer of the product.

So it can happen because we are having a supplier, that's not compliant with the requirements, this is your responsibility as a food manufacturer and a safe quality community.

Food Defense, Bio-Vigilance & Bio-Terrorism.

For defense, we're talking about intentional hazards of being subjected to the line that is being provided to the line. So here you need to really have strong for defense plan by managing those intentional hazards that can come into your facility and into your process.

Measures to Prevent Cross Contamination

On other PRPs, that is not a priority that needs to be strongly in place, or your measures can prevent cross-contamination. So when we say measures to provide cross-contamination,

  • How do you differentiate critical and non-critical areas for dirty and clean areas?
  • How do you prevent foreign buddies coming into your line and into your product?
  • Do you have three lines of defense in how you manage your falling buddies?

Meaning you look at how it is introduced into your process to make sure that this particular forum, this not to become a contaminant.

So what are these maker?

  • It can be coming from your materials
  • It can be coming from your environment can be coming from your cleaning tools
  • It can be coming from the air
  • It can become from the water that you use and it can be coming from the people that is there in the line that they are not practicing; hygienic measures when they enter and when they handle the footprints

So these are the activities were you implement and assist them to make sure that after each shutdown or cleaning activity, that you make sure that there is no any free of any contaminants before you run your product in the line.

Cleaning & Sanitizing.

“So cleaning and sanitizing procedures are also essential. So that I'm trying to highlight it because a special focus must be on this particular PRP, because of the probability of having hazards, if you do not correctly or effectively implement the HACCP”

Pest control/ Management

They think; it is straight forward. So if you do not manage your best, especially for the ingress of this past, once they come into your facility. So you're going to have a nightmare on food safety.

Product Information/Consumer Awareness

On product information and consumer awareness we talking about

  • How do you inform your consumers, especially on the labels of the products that you manufacture?
  • How do you enhance their consumer awareness?
  • And, especially if you have a particular allergen that is there in your product

MSo other PRP programs, does this work where you've mentioned Re-Work Management, Good Warehouse Practices, Personnel Hygiene & Employee Facilities and Product Recall procedures.

Examples of how you can Manage your PRP's:

This is Just an Example of a Proper Management Template for your PRP

So, it is very important that you verify that disappeared and being verified to be effective. Otherwise once it comes under contract, it goes out of control. Then you will have issues with your food safety management system, because in the end you will be happy. Hazards anything, your process and eventually food safety issue.

So this is just an example template on how to manage and document it. So describe your PRP's with the identifying, what is the relevant hazard for that PRP and then implementing or provides a guidance for the team in order to execute the PRP's.

Click Here to Read Next Part -HACCP at Shop Floor

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