Prerequisite Programmes in HA CCP System

Abstract

Hazard Analysis and Critical Control Points (HACCP) is a prevention focused controling system that provide food safety in food and beverage establisments. In order to construct and place a HACCP system and develop effective HACCP plans, some prerequisite programs have to be applied. Prerequisite programs are basic applications that are not directly related with control o f produetion but are providing control fo r factors a ffe eting food safety and support fo r HACCP system. The most common pre-requisite programmes inelude Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP) and Sanitation Standard O perating Procedures (SSOP). These p r o grammes should be established, managed and verified seperately from the HACCP plan. GMP, deseribes requirements fo r hygienic design and construction o f equipment, manufacturing and storage areas, hygienic operation and eleaning and disinfeetion procedures and defines the boundaries. SOP are established or preseribed methods to be followed routinely fo r the performance o f designated operations or in designated situations. SSOP are defıned as those operations involved in providing a elean sanitary environment fo r the preparation, handling and storage o f raw and final product