The basic hygiene practices and conditions that provide the foundation for an effective HACCP or food safety system.
They are the basic hygiene practices and conditions, such as cleaning, pest control and personal hygiene, that support a HACCP based food safety system.
Prerequisites control general hazards so that HACCP can focus on the specific critical control points. HACCP cannot work well without them.
The practices they cover align with the general requirements in Standard 3.2.2 and the premises requirements in Standard 3.2.3, which apply to food businesses.
Cleaning and sanitising, pest control, personal hygiene, training, approved suppliers, waste management, water quality and equipment maintenance.
They overlap. Good hygienic practices and good manufacturing practices are often used to describe the same foundational controls.