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 & RegulationA systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.
GMP
Food Safety & RegulationBaseline requirements for premises, equipment, personnel and processes to ensure food is consistently produced safely.
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