A food business must have in place prerequisite programmes (PRPs), these being good hygiene practices that are fundamental to conditions and activities required to maintain a hygienic environment and subsequently the safe production of food. PRPs would normally include topic areas such as; supplier approval, condition of the premises, working environment, workflow, hygiene & welfare facilities and staff training, to mention but a few.

The following matrices will assist businesses in identifying what practices and procedures are required in order to fulfil their legal responsibilities:

PRP/01: Dating & Labelling of food - June 2020 (V3)

PRP/02: Use of raw shell eggs - June 2020 (V3)

PRP/03: Cleaning & Disinfection - June 2020 (V3)

PRP/04: Personal hygiene - June 2020 (V3)

PRP/05: Exclusion of food handlers - June 2020 (V3)

PRP/06: Hand wash facilities & Hand washing - June 2020 (V3)

PRP/07: Pest control - June 2020 (V3)

PRP/TBA: Food safety training (under review)

PRP/08: Refrigerators & Chillers - June 2020 (V1)

PRP09: Freezers - June 2020 (V1)

PRP10: Dry food stores - June 2020 (V1)

PRP11: Food premises - June 2020 (V1)

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