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HACCP pp 113–154Cite as

Prerequisites for Food Safety: PRPs and Operational PRPs

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Abstract

This is not a book that claims to describe the detail of prerequisite programs (PRPs) but we do need to look at the essential role of PRPs in the context of supporting HACCP for effective food safety management. It is important to understand that hazard analysis must consider how hazards are managed (by CCPs or PRPs) and that there is a need to understand both the product and the production environment in order to do this.

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Notes

  1. 1.

    The Codex document can be downloaded free of charge from the Internet to see the full requirements (www.fao.org).

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Authors and Affiliations

  1. Product Safety, Quality Assurance and Regulatory Affairs, Land O’Lakes, Inc., 4001 Lexington Avenue North, MS 2350, Arden Hills, MN, 55126, USA

    Sara Mortimore

  2. International Institute of Nutritional Sciences and Applied Food Safety Studies, University of Central Lancashire, Preston, PR1 2HE, UK

    Carol Wallace

Authors
  1. Sara Mortimore
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  2. Carol Wallace
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© 2013 Sara Mortimore and Carol Wallace

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Mortimore, S., Wallace, C. (2013). Prerequisites for Food Safety: PRPs and Operational PRPs. In: HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5028-3_4

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