Food hygiene is offered as a result of the implementation by food companies of pre-requisite policies and procedures focused on HACCP principles.
Prerequisite services offer the organization the ability to adopt HACCP successfully and therefore should be introduced before developing HACCP practices.
Key programs and measures of Pre-Requirement:
- Development of buildings and environmental conditions
- Device and equipment specifications for facilities
- Requirements of raw material
- Requirements of raw material
- Treatment and sanitation
- Controls over raw materials
- Secure food handling (including packaging and transport)
- Cold storage protection
- Hygiene for staff and training
- Health status of workers
- Food waste sorting
- Systems to control pests
- Garbage and management of drainage
- Standard of water
- Procedures for surveillance and recall
- Procedures for pest control
- Regulation of operations