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HACCP prerequisites
HACCP prerequisites are a series of conditions prior to the implementation of a HACCP system, which serve as the basis for the production of safe, quality food. Without a prior prerequisite plan, it is difficult to conduct a HACCP analysis, which identifies hazards and critical control points in the food chain.
Prerequisite 1
Temperature control plan
This is a prerequisite that is not included in all prerequisite plans. It depends on the type of food business. Its purpose is to ensure that the temperatures of the equipment used in the supply chain are controlled, establishing minimum and maximum critical limits to prevent the appearance and proliferation of microorganisms in food.
Prerequisites 2 and 3
Water purification and pest control plan
On the one hand, prerequisite 2 aims to ensure the safety of the water used in the food business, and on the other, prerequisite 3 aims to prevent the appearance and proliferation of insects and animals that can be a source of food contamination.
Prerequisite 4
Food handling training plan
This prerequisite aims to ensure that food handlers have food hygiene training appropriate to their work and apply it in their tasks.
Prerequisite 5
Waste management plan
This prerequisite aims to prevent waste or byproducts generated by the food company from becoming a source of food contamination and jeopardizing food safety.
