Prerequisite Requirements
The following are documented prerequisite programmes/sanitation standard operating procedures
(SSOPs):


sanitary design;

potable water quality (including cooling water requirements);

sanitation and cleanup procedures for edible areas and food contact surfaces
(preoperational and operational);


personal hygiene (protective clothing requirements, personal equipment and use of
amenities);


training (including specific requirements as per IS 6, Section 8.6.2)

hygienic processing (processing techniques and procedures, damaged carton procedures,
dropped meat, post-retort can handling);


food contact materials (specifications, handling and storage, including can receipt and
maintenance, can sterilisation);


food additives/ingredients (specifications, handling and storage);

calibration, installation and maintenance of heat processing equipment and instruments;

repairs and maintenance of equipment;

control of chemicals;

vermin control;

waste disposal;

refrigeration management (raw material);

recall procedures;
heat penetration trials/F0 value determination/deviation trials.




http://www.forumfood.org/index.php/f...-v2-appx-3.rar