Overview
Prerequisite Programmes (PRPs) form the foundation of any effective food safety management system. They establish the basic environmental and operational conditions needed to produce safe food, ensuring that hazards are prevented or controlled before they can compromise product integrity. By managing factors such as hygiene, sanitation, maintenance, personnel practices and pest control, PRPs create a stable, controlled environment in which more specialised food safety controls can function effectively. Without strong PRPs, even the most advanced food safety management system cannot succeed, making PRPs essential for consistent, reliable food safety performance.
Drawing on key PRP standards and guidelines, this workshop is designed to equip delegates with essential knowledge of prerequisite requirements and to support positive behavioural change within the manufacturing environment.
Progress Excellence Approach
- Practical activities, photographs, exercises and discussions
- Experienced facilitators sharing best practice
The course will equip delegates with the following:
- Understand the role of the individual in the implementation and maintenance of effective PRPs
- Dissecting the PRP requirements of Standards such as SANS 10049, BRCGS Food, IFS Food and ISO 22002-1
- Understand the sources of hazards and contamination and how they can be controlled through effective PRPs
- An overview of basic microbiology and consequences of poor hygiene
- Explanation of the importance of record keeping, competent staff, handling of non-conformances, corrective actions, internal audits and effective verification systems
The course is best suited to the following audiences:
- Food safety team members (Engineers, Microbiologists, Quality Controllers, Production staff, R&D/NPD staff, Logistics personnel, Buyers)
- Supervisors
- Food handlers
Delegate assessment will be in the form of:
- Full course attendance
- Successful completion of an assessment (pass mark 70%)
What do our delegates say?
“Happy how the training was conducted – the presentation and team work – learned new skills and gained more knowledge.”
Nyikiwe Shikwambani, Peppadew
Course Features
- Course duration: 1 day
- Course Code: 6
- Course Level: Basic - Staff needs no/minimal experience in the field to attend this workshop/session.
- Method of delivery: Virtual, face-to-face or hybrid
- Assessment: Quiz
- Pass mark: 70%
- Certificate: Electronic Certificate on successful completion