Prerequisite Programs (PRPs) typically required for a sheep casing unit (and generally in food

processing facilities) to establish basic food safety and hygiene:

Essential PRPs for a Sheep Casing Unit

1. Facility Design and Layout

o Proper design to prevent cross-contamination, easy cleaning, and maintenance.

2. Pest Control Program

o Systems to prevent and manage pests such as insects and rodents.

3. Personal Hygiene

o Standards and training for staff hygiene (e.g., handwashing, use of PPE).

4. Cleaning and Sanitation

o Regular cleaning and disinfection schedules for equipment and the facility.

5. Waste Management

o Procedures for the safe collection, storage, and disposal of waste.

6. Water Supply

o Ensuring potable water is used for cleaning and processing.

7. Air Quality

o Maintaining air quality through proper ventilation and filtration systems.

8. Control of Raw Materials

o Procedures for the receipt, storage, and handling of raw materials (e.g., sheep
intestines).

9. Maintenance of Equipment

o Scheduled maintenance to prevent malfunction and contamination.

10. Storage (Cold Storage and Dry Goods)

o Proper storage of products to prevent spoilage and contamination (e.g.,

maintaining cold chain).

11. Chemical Control

o Safe handling and storage of cleaning agents, sanitizers, and other chemicals.

12. Glass and Brittle Plastic Control

o Procedures to manage and monitor glass and brittle plastic to prevent physical
contamination.

13. Allergen Management (if applicable)

o Procedures to control cross-contact with allergens during processing.

 14. Training and Competence

o Ensuring staff are trained and competent in food safety and hygiene procedures.

15. Supplier Approval and Monitoring

o Standards for ensuring raw material suppliers meet food safety criteria.

16. Traceability

o Systems to trace products from raw materials to finished goods.

17. Recall Procedures

o Plan for recalling products in the event of a contamination issue.

18. Zoning (Separation of Areas)

o Separation of high-risk and low-risk areas within the facility to prevent

contamination.

19. Preventive Maintenance Program

o Regular maintenance checks for processing equipment to ensure safety and

hygiene standards.

20. Transport and Delivery

o Safe transport procedures for finished products to ensure quality is maintained.

These PRPs serve as the foundation for ensuring the safety and hygiene of sheep casing products,
addressing environmental and operational controls necessary for food safety management. Let me
know if you need a detailed plan for any specific PRP!
Prerequisite Programs (PRP) Plans for the sheep casing unit. PRPs provide the foundation for food
safety management by establishing basic hygiene, environmental, and operational controls.

5. PRP 5: Waste Management

 Objective: Prevent contamination of products and work areas by ensuring proper handling
and disposal of waste materials.

Control Measures:

 Designated waste bins in all processing areas.

 Regular removal and disposal of waste from the facility.

 Bins are covered and placed away from production areas.

Monitoring Procedure:

 What: Frequency of waste removal and condition of waste storage.

 How: Visual checks of waste bins and disposal areas.

 Frequency: End of each shift.

 Who: Sanitation or housekeeping staff.

Corrective Action:

 If waste bins are not emptied regularly or are overflowing, immediate removal and cleaning
of the area.

 Document any deviations in waste management practices.

Verification:

 Weekly inspection of waste disposal practices.

 Monthly review of waste management records.

Records:

 Waste removal logs.

 Corrective action records.

6. PRP 6: Cleaning and Sanitation of Facility

 Objective: Ensure the processing environment is clean and free of contaminants.

Control Measures:

 Scheduled cleaning of all surfaces, floors, and equipment.

  Use of appropriate cleaning chemicals and sanitizers.

 Deep cleaning of critical areas like drains and storage units.

Monitoring Procedure:

 What: Cleanliness of surfaces, floors, and equipment.

 How: Visual inspections and periodic swab tests for microbial contamination.

 Frequency: Daily cleaning after each shift, weekly swab testing.

 Who: Sanitation team and QA staff.

Corrective Action:

 If contamination or inadequate cleaning is detected, re-clean the area and re-test.

 Document any deviations and corrective actions.

Verification:

 Weekly review of cleaning logs.

 Monthly swab testing to verify sanitation effectiveness.

Records:

 Cleaning schedules and logs.

 Swab test results.

 Corrective action records.

7. PRP 7: Air Quality Control

 Objective: Maintain air quality to prevent airborne contamination of sheep casings during
processing.

Control Measures:

 Proper ventilation in processing and storage areas.

 Use of air filters where necessary (HEPA or similar).

 Regular maintenance of HVAC systems to ensure optimal function.

Monitoring Procedure:

 What: Air filtration systems and ventilation efficiency.

 How: Visual checks and scheduled filter replacements.

 Frequency: Monthly.

 Who: Maintenance staff.

Corrective Action:
  If air quality is found to be compromised (e.g., malfunctioning ventilation), immediate repair
and thorough cleaning of affected areas.

 Document the issue and corrective action taken.

Verification:

 Review HVAC maintenance records monthly.

 Conduct air quality tests quarterly.

Records:

 Air quality monitoring logs.

 Filter replacement and maintenance records.

 Corrective action records.

8. PRP 8: Control of Chemicals (Cleaning Agents, Sanitizers, etc.)

 Objective: Prevent chemical contamination of the product during cleaning and sanitation
operations.

Control Measures:

 Store chemicals in designated, secured areas.

 Use only approved chemicals in correct concentrations.

 Ensure proper labeling of all chemical containers.

Monitoring Procedure:

 What: Concentration and use of chemicals.

 How: Chemical inventory checks and concentration tests.

 Frequency: Daily checks before use.

 Who: QA and sanitation staff.

Corrective Action:

 If incorrect chemical concentrations are detected, adjust concentration, re-clean affected

areas, and discard any contaminated product.

 Document the issue and corrective action taken.

Verification:

 Weekly review of chemical usage records.

 Monthly chemical inventory audits.

Records:

 Chemical usage logs.

  Concentration test results.

 Corrective action records.

9. PRP 9: Water Supply Management

 Objective: Ensure that water used in processing (flushing, cleaning) meets potable water
standards.

Control Measures:

 Regular testing of water for microbial and chemical contaminants.

 Maintain water supply systems and storage tanks to prevent contamination.

Monitoring Procedure:

 What: Potability and quality of water.

 How: Regular water sampling and testing.

 Frequency: Monthly.

 Who: QA staff.

Corrective Action:

 If water is found non-compliant with potable standards, stop water use, clean the system,
and use an alternative potable water source.

 Document any non-compliance and corrective actions taken.

Verification:

 Review water test results monthly.

 Conduct annual water supply system inspections.

Records:

 Water test results.

 Corrective action records.

10. PRP 10: Glass and Brittle Plastic Control

 Objective: Prevent physical contamination from glass or brittle plastics in the processing
area.

Control Measures:

 Restrict the use of glass and brittle plastics in production areas.

 Regular inspection of light fixtures, windows, and equipment covers.

Monitoring Procedure:
  What: Integrity of glass and plastic materials in the processing area.

 How: Visual inspections.

 Frequency: Weekly.

 Who: Maintenance and QA staff.

Corrective Action:

 If glass or plastic breakage occurs, stop production immediately, remove all products, clean
the area, and discard any affected product.

 Document the incident and corrective action.

Verification:

 Review inspection records monthly.

 Annual review of control measures for glass and brittle plastics.

Records:

 Glass and plastic inspection logs.

 Corrective action records.

These PRP plans establish basic controls to maintain hygiene, prevent contamination, and ensure the
safety of sheep casings. Let me know if you need additional PRPs or specific forms for monitoring and
record-keeping.

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