Duration - 5 Days (Flexible)
Format - In person or Virtual
Language: English, French
Description
HACCP prerequisite program training helps you build the basic conditions that keep food safe before hazards are controlled at CCPs. In this course, you learn how to design, document, and improve the everyday practices that support a strong HACCP system, such as premises, equipment, personnel hygiene, cleaning, and pest control.
The training follows Codex Alimentarius principles and connects them to real work in plants, labs, and inspection systems. This training is aligned with the Codex General Principles of Food Hygiene and its HACCP annex, as set out in the Codex Alimentarius standards.
A strong HACCP prerequisite program is the foundation of every effective HACCP system and makes audits easier to pass. By the end, participants can review existing programs, spot gaps, and plan clear improvements that fit their national context, resources, and regulatory framework.
Learning Outcomes
A HACCP prerequisite program covers the basic conditions and activities that control general food safety hazards before CCPs are applied. In this training, we show how a well‑designed HACCP prerequisite program supports Codex-based HACCP and reduces daily operational risk.
The course draws on FAO/WHO guidance on HACCP and prerequisite programs, with examples adapted for different regulatory and resource settings.
After this training, participants will be able to:
- Explain the role of prerequisite programs in Codex-based food safety systems
- Review current practices against Codex expectations
- Identify gaps and set priorities for improvement
- Develop or improve written procedures, records, and checklists
- Support a stronger and more effective HACCP system
Training Agenda Snapshot
The agenda below shows how the HACCP prerequisite program training moves from core concepts to applied practice and action planning.
Topic | Description |
|---|---|
Premises and facility Design | Site selection and building design I Hygienic zoning and product flow I Utilities such as water, air, and steam |
Food transport, purchasing, receiving, and storage | Supplier approval and incoming checks I Transport conditions and temperature control I Storage practices to prevent contamination and spoilage |
Equipment and Utensils | Hygienic design and materials I Installation and maintenance I Calibration and equipment verification |
Personnel hygiene and training | Personal hygiene and health status I Protective clothing and behavior in food areas I Training programs and competency record |
Cleaning, sanitation, and pest control | Cleaning and disinfection procedures I Sanitation schedules and verification I Integrated pest management |
Traceability and recall basics | Identification and traceability systems I Simple recall and withdrawal procedures I Mock recall and documentation |
Operational prerequisite programs (oPRPs) | Allergen management I Cross-contamination controls I Labelling, coding, and packaging checks I Process controls that support food safety |
Who This training is for
By strengthening prerequisite programs, participants contribute directly to public health goals highlighted by WHO’s work on food safety and the prevention of foodborne disease.
Certification
Participants will receive a Certificate of Completion recognizing their readiness to contribute meaningfully to Codex work.
Request for information
To discuss customization, pricing, or upcoming dates for this course, please contact us using the form below.
You can also explore my other food safety and risk analysis trainings for complementary topics such as HACCP, risk ranking, and MCDA.