Managing Prerequisite Programmes

Module summary

Module code: FOOD1051
Level: 7
Credits: 15
School: Engineering and Science
Department: Natural Resources Institute
Module Coordinator(s): Richard Fuchs



Effective food safety management systems ensure that the safety of food is maintained along the entire supply chain. Hazard Analysis and Critical Control Point (HACCP) based systems are a legal requirement for food businesses in many countries. They can however only be effective if low grade hazards are managed through the prerequisite programmes (PRPs). The concepts that have been introduced in the Food Safety and Quality Management Module are addressed in more detail on this Module. The Module examines the role of PRPs as a basis for the HACCP system, the different types of PRP that are required in a food business and how these programmes can be implemented and managed. The Module includes a visit to a food factory where the implementation of PRPs will be evaluated.

This Module aims:
• to reflect upon the role that PRPs play as part of a food safety management system and in supporting the HACCP system;
• to recognise how PRPs fit into total quality management;
• to identify the different PRPs that should be implemented in a food business;
• to demonstrate how PRPs should operate, be managed and documented in a food business.

Learning outcomes

On successful completion of this module a student will be able to:
1. identify the PRPs that are required in a food business;
2. interpret legislative requirements regarding PRPs;
3. critically discuss the role that PRPs play as part of total quality management, including their role in supporting HACCP;
4. implement and manage PRPs in a food business, including the production of documentation.

Indicative content

• Legal requirements for PRPs in a food business;
• PRPs as a part of total quality management;
• The role of PRPs in supporting HACCP systems;
• PRPs required in a food business including:
• Cleaning and Disinfection
• Maintenance
• Personnel Hygiene and Training
• Pest Control
• Plant and Equipment
• Premises and Structure
• Services
• Storage, Distribution and Transport
• Waste Management
• Zoning
• Managing PRPs
• Documenting PRPs

Teaching and learning activity

Information will be primarily imparted through lectures. Activities will include seminar sessions with presentations, group work, guided group analysis of published literature and reports, case-study seminars led by those with recent first-hand experience and group evaluations. A visit to a food business will involve evaluation of the PRPs that have been implemented. Students will be expected to prepare a short presentation on the findings from the business and participate in group activities to produce materials as outputs for assessments.


Presentation: 50% weighting, 50% pass mark.
Learning Outcomes: 1, 2, 3.
Duration: 15 minutes.
Outline Details: presentation on a topic set by module leader.

Manual: 50% weighting, 50% pass mark.
Learning Outcomes: 1, 2, 3, 4, 5.
Word Length: 2000 words.
Outline Details: Manual containing procedures for PRPs to be implemented in a food business including all relevant documentation.

Formative Assessment: Video blog and quiz.