Prerequisite programmes

Prerequisite programmes are the basic conditions a business needs before HACCP can work. They include good hygiene practices, often shortened to GHPs. Codex describes them as the foundation for a HACCP system, and says that HACCP will not be effective without them.

Think of a house. Prerequisites are the foundations, and HACCP is the structure on top. Cooking can kill the bacteria on a chicken. But if the cooked chicken is then sliced on a dirty board, that good work is lost.

Cleaning and disinfection. Have a written schedule that says what to clean, how, how often and who does it. Use the right product at the right strength for the right contact time. Under FSA guidance on E. coli O157, disinfectants must meet BS EN 1276 or BS EN 13697.

Personal hygiene. Wash hands with warm running water and soap for at least 20 seconds, then dry them with a disposable towel. Staff with vomiting or diarrhoea must report it and stay away from food handling until 48 hours after symptoms stop. Infected wounds, skin conditions and sores must also be reported.

Pest control. Keep pests out, store food off the floor in closed containers, and look for signs of pests. Many businesses use a contractor, but the business stays responsible.

Maintenance. Keep premises and equipment in good repair. A torn fridge door seal, a flaking ceiling and a chipped blade are all food safety problems. Check thermometers regularly. In iced water a probe should read −1°C to +1°C, and in boiling water 99°C to 101°C.

Suppliers and deliveries. Buy from suppliers you trust and can trace. Check temperature, date and packaging when food arrives. Keep records of who supplied what.

Separation. Keep raw and ready-to-eat food apart in storage, during preparation and on equipment. FSA guidance on E. coli O157 requires separate complex equipment, such as slicers, vacuum packers and mincers, for raw and ready-to-eat food.

Allergen management. Keep accurate ingredient information, control any change of recipe or supplier, clean between products, and keep allergenic ingredients apart.

Training, water and waste complete the list. Staff must know how to do their work safely. Water must be safe for its use. Waste must be removed so that it does not attract pests or contaminate food.

GHPs and CCPs are not the same. GHPs are general conditions that make hazards less likely. A control at a CCP is specific to one step and a significant hazard, with a critical limit and a planned corrective action.

All GHPs matter, but some matter more. Codex says some need 'greater attention'. Cleaning a slicer used for cooked ham matters more than cleaning a wall, because a dirty slicer can directly contaminate ready-to-eat food. Greater attention can mean doing the task more often, and monitoring and verifying it more often.