a basic condition or activity needed to keep the whole operation hygienic, so that HACCP has a clean and controlled environment to work in.
Scheduled cleaning and disinfection of surfaces and equipment.
Keeping insects and rodents out of the premises entirely.
Keeping the building and equipment in good, safe repair.
Handwashing, clean workwear, and fitness to work rules.
Making sure everyone knows how to work safely.
Removing refuse promptly so it never contaminates food.
Hold the whole environment at a safe baseline. Clean surfaces, no pests, sound equipment, trained staff. This lowers the general level of hazard everywhere.
Handle the few specific steps that remain critical once the baseline is safe. Because prerequisites do so much, only a handful of points have to be CCPs.
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0 of 6 switched offYou have the whole system now: hazards, principles, CCPs, limits, monitoring, corrective action, and the prerequisites underneath it all. The last lesson brings it home to you. The quiz is where you prove what you know and earn a certificate recognised by TrustBite. One payment covers all three levels, so Levels 1 and 3 are included at no extra cost.