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PREREQUISITE PROGRAMS

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Pre-requisite Program. Prerequisite Program Example. Prerequisite Programs ... A grinding establishment has decided that E. coli O157:H7 is not likely to occur ... – PowerPoint PPT presentation

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Title: PREREQUISITE PROGRAMS


1
PREREQUISITEPROGRAMS
2
Prerequisite Programs Support the HACCP Plan
3
Prerequisite Programs May prevent food safety
concerns
4
Establishments must follow their Prerequisite
Programs.
5
Examples of Prerequisite Programs
6
Role of Prerequisite Programs
  • Support for hazards being Not reasonably likely
    to occur.
  • Justification for not adding a particular
    potential hazard to the HACCP Plan.

7
Records generated from prerequisite programs
should be reviewed by the establishment
8
  • Records generated from prerequisite programs
    should be monitored by inspection personnel

9
A Noncompliance Exists if-Insanitary
conditions are created -A Food Safety Hazard is
created
10
Repeated failures may indicate that decisions
made in the Hazard Analysisare not supported.
11
Verification of Prerequisite Program
  • Documentation should verify proper
    implementation
  • Documentation required to be available to FSIS.

12
Verification
  • Include records associated with prerequisite
    programs relevant to the ISP procedures being
    performed.

01
13
Questions to Consider
  • Purchase Specifications Example

Examples
14
Hazard Analysis Example
Pre-requisite Program
15
Prerequisite Program Example
16
Prerequisite Programs Verification
  • Example
  • A grinding establishment has decided that E. coli
    O157H7 is not likely to occur in their process
    because they require all suppliers to test beef
    trim and provide a certificate of analysis (test
    results) before the product can be offloaded.

17
Prerequisite Programs Verification
  • Example
  • A grinding establishment has decided that E. coli
    O157H7 is not reasonably likely to occur. Their
    justification is that they have never had a
    positive sample

18
Prerequisite Programs Verification
  • Example
  • A grinding establishment has decided that E. coli
    O157H7 is likely to occur, and they have a CCP
    that requires each load of trim to be sprayed
    with 2.5 lactic acid prior to grinding.

19
References
  • FSIS Directive 5000.1, Rev. 2, Verifying an
    Establishments Food Safety System
  • FSIS Directive 5000.2, Review of Establishment
    Data by Inspection Program Personnel
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