Food Safety & Regulation

Prerequisite programme PRP

The basic hygiene and operational conditions — GMP, sanitation, pest control, personnel hygiene — that must be in place before HACCP can work.

Real-life application

The basic hygiene systems — pest control, cleaning schedules, staff hygiene — a food business needs in place before a HACCP or FSSAI licence audit can even proceed.

Related terms

HACCP

Food Safety & Regulation

A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.

GMP

Food Safety & Regulation

Baseline requirements for premises, equipment, personnel and processes to ensure food is consistently produced safely.

Put it into practice

Practise the subject behind the definition.

Explore subject tests

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