The Technical Specification (ISO/TS 22002-1) / PRPs for Food Manufacturing
About Course
Welcome to the PRP (Prerequisite Programs) Online Self-Paced Course. This course has been developed for professionals responsible for maintaining effective food safety and hygiene controls within manufacturing environments. The training provides a practical understanding of PRP requirements and their role in supporting HACCP, FSSC 22000 V7, and overall food safety management systems. Key focus areas include operational hygiene, cleaning and sanitation, contamination prevention, personnel practices, facility controls, pest management, waste handling, and maintenance activities. Through this course, participants will gain the knowledge needed to strengthen prerequisite controls, improve operational compliance, and support continual food safety performance within their facilities. The course is fully online and self-paced, allowing participants to complete the training conveniently at their own schedule.
Course Content
MODULE 1: INTRODUCTION TO PREREQUISITE PROGRAMMES (PRPs)
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LESSON 1: Learning Outcomes and Introduction
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LESSON 2: Understand the Concept and Importance of PRPs
08:01 -
LESSON 3: Importance of PRPs in Food Safety
06:29 -
LESSON 4: Different Types of PRPs in Food Operations
09:36 -
LESSON 5: PRPs and HACCP Relationship
07:20 -
LESSON 6: Industry-Specific Applications of Prerequisite Programs (PRPs) in Food Safety Management
08:10 -
LESSON 7: Monitoring and Verification of Prerequisite Programs (PRPs)
09:59 -
LESSON 8: Corrective Actions and Continuous Improvement In PRPs
08:53 -
Module1 Knowledge Test 1
MODULE 2: THE TECHNICAL SPECIFICATION
MODULE 3: SPECIFIC INDUSTRY PREREQUISITE PROGRAMMES (PRPs)
FINAL ASSESSSMENT: The Technical Specification (ISO/TS 22002-1) / PRPs for Food Manufacturing
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