This document outlines the requirements for food safety prerequisite programmes (PRPs) aimed at ensuring a hygienic environment to control food safety hazards. It provides guidelines and recommendations on various aspects of PRPs, including but not limited to premises and facilities, equipment and utensils, personal hygiene, procurement and storage, sanitation and pest control, and training and awareness. The standard is designed for use by organizations involved in the production, processing, distribution, sale, or service provision of food products.
*** Please note: This description may not be accurate, please refer to the official documentation.