This document specifies the requirements for food safety prerequisite programmes (PRPs) in the food industry. It aims to provide guidance on establishing and maintaining effective PRPs that are necessary for controlling food safety hazards within specific operations, such as manufacturing, processing, handling, distribution, storage, and packaging of food products. The standard is designed to complement other food safety management systems by ensuring that all operational prerequisites are in place before implementing a hazard analysis critical control point (HACCP) system or equivalent.
*** Please note: This description may not be accurate, please refer to the official documentation.