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Food Safety Systems - Prerequisite Programs and Validation

Supported by: Food Safety Systems Prerequisite Programs and Validation Prepared by Robert Culler, Culler Consulting, LLC Tina Conklin, Food Processing Specialist Product Center Food Ag Bio Michigan State University Date March 2015 Acknowledgement Funding for the project was provide by the Michigan Department of Agriculture and Rural Development Food Safety Systems , Prerequisite Programs and Validation 2 | Page Table of Contents I. Sanitation Standard Operating A. Sanitation B. Pre-operational Inspection C. Operational Inspection II. Allergen Control III. Customer Complaint IV. Employee Hygiene and V. Employee Training / VI. Equipment A. pH meter B. Thermometer VII. Facility Condition and VIII. Food Defense / Product Tampering / Crisis IX. Foreign Object A. Glass, Brittle Plastic and Ceramic Materials B. Metal Materials X.

on the industry other names for prerequisite programs are Good Manufacturing Practices (GMP’s), Standard Operating Procedures (SOPs), Preventative Maintenance Program, etc. The goal of this document is to identify the various prerequisite programs and explain their purpose.

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