HACCP Principles

Prerequisite Programmes (PRPs): The Foundation of HACCP

Why Prerequisite Programmes Must Be in Place Before HACCP Can Work

Quick answer

Prerequisite programmes (PRPs) are the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain. They are the foundation on which your HACCP system is built. Without effective PRPs, your HACCP plan will be overwhelmed with CCPs because every general hygiene failure becomes a food safety hazard that needs specific control. Think of PRPs as the groundwork: they keep general hygiene at an acceptable level so that HACCP can focus on the truly critical points. EC Regulation 852/2004 requires PRPs alongside HACCP-based procedures, and your EHO will assess both.

PRPs are the foundation that makes HACCP manageable - without them, every hygiene issue becomes a CCP.
Essential PRPs include cleaning, pest control, training, supplier management, maintenance, water, and waste.
Document each PRP with scope, procedures, frequency, monitoring, and corrective actions.

Key takeaways

PRPs are the foundation that makes HACCP manageable - without them, every hygiene issue becomes a CCP.

Essential PRPs include cleaning, pest control, training, supplier management, maintenance, water, and waste.

Document each PRP with scope, procedures, frequency, monitoring, and corrective actions.

OPRPs sit between PRPs and CCPs for hazards that need specific controls but not full CCP monitoring.

The Relationship Between PRPs and HACCP

PRPs and HACCP are complementary, not alternatives. PRPs provide the baseline hygiene conditions: clean premises, pest-free environment, trained staff, approved suppliers, potable water, functioning equipment. HACCP then addresses the specific significant hazards that PRPs alone cannot control. For example, a rigorous cleaning schedule (PRP) prevents general bacterial contamination of surfaces, but it cannot guarantee that chicken is cooked to a safe core temperature - that requires a specific CCP with monitoring. If your PRPs are weak, your hazard analysis will identify more significant hazards because the baseline controls are inadequate, leading to more CCPs and a more complex, harder-to-manage HACCP system. Conversely, strong PRPs mean your HACCP system can be focused and manageable. This is why auditors and EHOs often assess PRPs first: if the basics are not right, the HACCP plan built on top of them is unlikely to be effective.

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Essential PRPs for UK Hospitality

The core prerequisite programmes for a UK food business include: Cleaning and disinfection - documented cleaning schedules for all areas, equipment, and utensils, with appropriate chemicals and methods. Pest control - a contract with a professional pest control company, with regular inspections and documented treatments. Staff hygiene and training - all food handlers trained to at least Level 2 Food Safety, with documented fitness-to-work policies, handwashing procedures, and protective clothing requirements. Supplier approval and traceability - documented supplier approval process, specifications for all ingredients, and traceability records (one step back, one step forward). Premises maintenance - a planned maintenance programme for the building fabric, including walls, floors, ceilings, ventilation, and drainage. Equipment maintenance - regular servicing and calibration of all food processing and monitoring equipment. Water supply - confirmation that the water supply is potable and fit for use in food production. Waste management - documented waste disposal procedures, segregation of waste streams, and appropriate waste storage.

Documenting Your PRPs

Each PRP should be documented with: the scope (what it covers), the responsible person, the procedures (how it is done), the frequency, the monitoring method, the records kept, and the corrective action if the PRP fails. For cleaning, this means cleaning schedules with specific instructions for each area, the chemicals and concentrations to use, the responsible person, the frequency, and how cleaning effectiveness is verified (visual checks, ATP swabbing, microbiological testing). For pest control, keep your contract details, inspection reports, treatment records, trend analysis from your pest control provider, and records of any pest sightings by staff. For training, maintain a training matrix showing who has been trained in what, when, by whom, and when refresher training is due. These PRP records form part of your overall food safety documentation and will be reviewed by your EHO. They are separate from your HACCP records but equally important.

When a PRP Becomes an OPRP or CCP

Sometimes a prerequisite programme is so important for controlling a specific significant hazard that it warrants elevated status. This is where Operational Prerequisite Programmes (OPRPs) come in. An OPRP is a PRP that has been identified through the hazard analysis as essential for controlling a specific significant hazard but is not a CCP. For example, allergen management in a kitchen that serves customers with severe allergies might be an OPRP: it requires specific documented procedures, designated responsibilities, and defined corrective actions, but may not warrant the continuous monitoring and recording associated with a full CCP. The distinction between PRP, OPRP, and CCP is a spectrum of criticality and monitoring intensity. If a PRP failure could directly lead to a food safety incident and there is no subsequent step to catch it, consider whether it should be elevated to an OPRP or CCP. Your hazard analysis should guide this determination.

What to do next

Audit your current prerequisite programmes

Review each PRP against the list above. Are they documented? Are they actually being followed? Are records being maintained? Identify gaps.

Create or update your cleaning schedule

Ensure every surface, piece of equipment, and area has a documented cleaning procedure with the method, chemical, frequency, and responsible person.

Review your pest control contract

Check that your pest control provider is conducting inspections at the agreed frequency and providing detailed reports. Review trend data for any emerging issues.

Common mistakes to avoid

Mistake

Treating PRPs as less important than HACCP

Instead

PRPs are the foundation. A weak foundation undermines the entire HACCP system. EHOs assess PRPs alongside HACCP.

Mistake

Having cleaning schedules that exist on paper but are not followed

Instead

Schedules must be implemented and monitored. A cleaning schedule in a drawer is worthless - it must be visible, understood, and verified.

Frequently asked questions

What is the difference between a PRP and a CCP?

A PRP is a basic hygiene condition that applies generally across the operation (e.g. cleaning, pest control, staff hygiene). A CCP is a specific step in the process where control is essential to prevent, eliminate, or reduce a significant hazard. PRPs provide the baseline; CCPs address specific critical hazards that PRPs alone cannot control.

Are PRPs a legal requirement?

Yes. EC Regulation 852/2004 (retained in UK law) requires food businesses to meet general hygiene requirements set out in Annex II (covering premises, equipment, food waste, water, hygiene, training, etc.). These are your PRPs. They are required alongside, not instead of, HACCP-based procedures.

How do I know if my PRPs are working?

Verify through regular audits, monitoring, and testing. Review cleaning records, pest control reports, and training compliance. Conduct periodic environmental swab testing. If your HACCP system keeps identifying new hazards that should be controlled by PRPs, it suggests your PRPs need strengthening.

HACCP Principles