1. Prerequisite Programs and Good Manufacturing Practices (GMPs) HACCP must be based on a solid foundation NC State Department of Food Science

2. Prerequisite Programs • Provide the basic environmental and operational conditions • Some conditions are specified in regulations and guidelines • Industry adopts procedures specific to their own operations • May address wholesomeness and suitability for consumption

3. Prerequisite Programs Assessment • Check existence and effectiveness during design and implementation of HACCP plan • Document and regularly audit programs • Aspects may be incorporated into HACCP plan

4. Common Prerequisite Programs • Facilities construction, maintenance and design • Supplier controls, guarantees, and HACCP system verification • Specifications for ingredient products and packaging materials • Production equipment design, maintenance and calibration

5. More Prerequisite Programs • Cleaning and sanitation-- Written SSOP required by FDA and FSIS • Personal hygiene and employee health • Documented training in personal hygiene, GMPs, cleaning and sanitation, personal safety, and the employee’s role in HACCP • Chemical control • Receiving, storage and shipping

6. Prerequisite Programs Continued • Traceability and recall • Pest control • Quality assurance procedures • Other standard operating procedures • Glass control • Food and ingredient handling practices

7. Good Manufacturing Practices • 21 CFR 110 • Determines whether the facilities, methods, practices and controls used to process food are safe and whether the food has been processed under sanitary conditions • Determines whether food is adulterated under the Food , Drug and Cosmetic Act