Prerequisite Hygiene Requirements
Before implementing HACCP, basic good hygiene conditions and practices called prerequisites must be in place. HACCP can then be used to control steps in the business which are critical in ensuring the preparation of safe food. The National Standards Authority of Ireland (NSAI) has produced sector specific Irish Standards (I.S.) to good hygienic practice. All food businesses are advised to use the appropriate standard for their sector (e.g. catering, retail, processing).
Prerequisites include where appropriate:
- Cleaning and Sanitation
- Maintenance
- Personnel Hygiene and Training
- Pest Control
- Plant and Equipment
- Premises and Structure
- Services (compressed air, ice, steam, ventilation, water etc.)
- Storage, Distribution and Transport
- Waste Management
- Zoning (physical separation of activities to prevent potential food contamination)
Last reviewed: 16/3/2009