As the second part of a technical reference series, USPOULTRY has assembled a HACCP Prerequisite Programs Technical Reference Guide as a technical tool to assist in understanding the prerequisite programs needed to establish and implement HACCP plans.
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk. Prerequisite programs are foundational to HACCP and should be designed to work in conjunction with other programs to ensure the best functionality of the food safety system. Correctly implemented and validated, prerequisite programs assist in making sure the HACCP system performs as intended.