Why PRPs matter more than most HACCP guides suggest
In our auditing experience at AMES Food Advisory, the most common food safety failures in NSW food businesses are not CCP failures. They are Prerequisite Program failures. A pest infestation undermining the entire hygiene status of a kitchen. A cleaning program documented but not consistently followed. A personal hygiene policy that exists on paper but is not enforced.
In our NSW food business internal audits, PRP failures are identified in approximately 70% of businesses reviewed. The most common: cleaning schedules not being followed, pest control records out of date, and personal hygiene policies not actively enforced.
The six core Prerequisite Programs for NSW food businesses
PRP 1: Cleaning and sanitation
A cleaning and sanitation program specifies what must be cleaned, how frequently, by whom, using what chemicals and methods, and at what concentration. The distinction between cleaning (removing visible soil) and sanitation (reducing microbial contamination to safe levels) is critical. A surface that looks clean is not necessarily sanitised. Most effective food service sanitation programs involve a cleaning stage using detergent to remove food residues, followed by a sanitation stage using a food-safe sanitiser at the correct concentration.
PRP 2: Pest control
A pest control program includes both a professional licensed service (minimum every 3-6 months) and an in-house monitoring program (weekly checks of bait stations, glue boards, and visual inspection). All pest control activities must be documented.
PRP 3: Personal hygiene and illness management
Specifies handwashing procedures, the requirement for food handlers to notify management if ill with symptoms that could result in food contamination, and the exclusion policy for ill food handlers. Food handlers with gastroenteritis symptoms must be excluded from food handling — this creates operational challenges but cannot be compromised.
PRP 4: Equipment maintenance and calibration
Food safety monitoring equipment must be maintained and calibrated regularly. A documented calibration schedule, calibration records, and an out-of-calibration procedure are required.
PRP 5: Supplier qualification and incoming goods
Maintaining an approved supplier list, reviewing supplier food safety certifications for high-risk ingredients, and conducting incoming goods checks — temperature checks for chilled/frozen products, visual inspections, and label checks for allergen information and use-by dates.
PRP 6: Staff training
All food handlers must receive food safety training appropriate to their role. Standard 3.2.2A requires a Food Safety Supervisor with a current certificate. Training records must be maintained.
If your PRPs need a review or you are developing a complete food safety system from scratch, AMES Food Advisory can help. Contact us or view our fixed-price packages.