Prerequisite program

How it is used

Usually shortened to PRP; British English writes 'prerequisite programme'. ISO 22000 and FSSC 22000 use the term widely, and ISO/TS 22002-1 lists the PRPs for food manufacturing. People say things like 'that hazard is controlled by a PRP, not a CCP'.

Example sentences

1. Allergen control, water quality and supplier approval are part of our prerequisite program.

2. Without a strong prerequisite program, the HACCP plan would need far too many CCPs.

Common collocations

• prerequisite programs (PRPs)
• operational prerequisite program (OPRP)
• PRP verification
• basic hygiene conditions

Related terms

• HACCPHazard Analysis and Critical Control Points: a preventive system that identifies food safety hazards and controls them at specific steps of production, based on seven principles.
• good manufacturing practiceA set of basic rules and procedures for buildings, equipment, staff, hygiene and documentation that make sure food is produced consistently and safely.
• pest controlThe planned measures that keep rodents, insects and birds out of food premises and find and deal with any that get in.
• sanitationThe cleaning and sanitizing of equipment, surfaces and the whole plant so that dirt, food residues and microorganisms are removed or reduced to safe levels.
• hygieneThe conditions and practices, such as cleaning, handwashing and protective clothing, that prevent food from being contaminated by people, equipment or the environment.

More terms: Food Safety and HACCP

• food safety
• contamination
• allergen
• critical control point
• cross-contamination
• hazard analysis
• critical limit
• corrective action
• monitor
• foreign body