The HACCP Food Safety, Training Manual
Chapter One
HACCP STAR POINT
Prerequisite Programs
In the Introduction, the importance of prerequisite programs like training, sanitation,
and active managerial control were discussed to give you insight to this first
section of the book. In Star Point 1, we continue to discuss the basics of prerequisite
programs (product instructions, equipment, and facility design) and food safety
standard operating procedures (SOPs) using the International Food Safety Icons.
We must be aware of the causes for unsafe food. We must also have rules and
procedures in place to prevent the food from becoming unsafe. The prerequisite
programs and established standard operating procedures can then be incorporated
as part of the foundation for your HACCP plan.
DEVELOPING PREREQUISITE PROGRAMS
The purpose for having food safety prerequisite programs in place is to control
bacterial growth, protect products, and maintain equipment. The other benefits
that you receive are customer satisfaction that result in incre ... read full excerpt from The HACCP Food Safety Training Manual ebook
