In modern food safety management systems, Prerequisite Programs (PRPs) form the backbone of safe food production. Without strong PRPs, even the most detailed HACCP plan cannot effectively control hazards.

For food manufacturers operating under ISO/TS 22002-1, understanding the latest requirements for Prerequisite Programs (PRPs) is essential for audit readiness, regulatory compliance, and consumer protection.

This comprehensive 2026 guide explains what PRPs are, how they are structured under ISO/TS 22002-1, what has evolved in the latest version, and how organizations can strengthen implementation for certification success.

What Are Prerequisite Programs (PRPs)?

Prerequisite Programs (PRPs) are the basic environmental and operational conditions necessary to maintain a hygienic food production environment.

While ISO 22000 provides the management system framework, ISO/TS 22002-1 details the operational hygiene controls that prevent hazards before they reach Critical Control Points (CCPs).

In simple terms:

• PRPs control general environmental risks
• HACCP controls specific process hazards

Strong Prerequisite Programs (PRPs) reduce contamination risks before they become critical.

Why Prerequisite Programs (PRPs) Matter More in 2026

The latest updates and interpretations of ISO-based systems emphasize:

• Risk-based thinking
• Food safety culture
• Hygienic zoning
• Environmental monitoring
• Enhanced documentation
• Supply chain transparency

As global food supply chains become more complex, weak PRPs are one of the leading causes of audit failures and product recalls.

Modern certification audits now focus heavily on the real-world implementation of Prerequisite Programs (PRPs), not just documented procedures.

Core Requirements of Prerequisite Programs (PRPs) Under ISO/TS 22002-1

Below are the main PRP elements required in food manufacturing facilities.

1. Construction and Layout of Buildings

Facility design plays a major role in preventing contamination.

ISO/TS 22002-1 requires:

• Logical product flow
• Separation of raw and ready-to-eat areas
• Cleanable surfaces
• Effective drainage
• Adequate ventilation

Hygienic zoning is now a critical expectation in high-risk production environments.

2. Utilities Management (Water, Air, and Energy)

Utilities must not compromise food safety.

Requirements include:

• Potable water verification
• Routine water microbiological testing
• Compressed air filtration
• Steam quality monitoring
• Backflow prevention systems

Contaminated water or air can introduce microbiological and chemical hazards into food products.

3. Cleaning and Sanitation Programs

Cleaning is one of the most audited Prerequisite Programs (PRPs).

The latest version emphasizes:

• Documented cleaning procedures
• Defined cleaning frequencies
• Cleaning chemical control
• Validation of allergen removal
• Environmental verification testing

Facilities must prove cleaning effectiveness through documented evidence and trend analysis.

4. Pest Control

An effective pest control system must include:

• Scheduled inspections
• Pest activity trend analysis
• Site maps of bait stations
• Corrective action documentation
• Qualified pest control personnel

Auditors increasingly review pest trend reports rather than just checking bait stations.

5. Equipment Maintenance and Calibration

Equipment failures can result in contamination or incorrect processing conditions.

ISO/TS 22002-1 requires:

• Preventive maintenance programs
• Controlled temporary repairs
• Calibration of measuring devices
• Maintenance records

Poor maintenance is one of the most common audit nonconformities linked to weak PRPs.

6. Personnel Hygiene and Training

Employees are major contamination risk factors.

PRP controls include:

• Handwashing facilities
• Protective clothing policies
• Illness reporting systems
• Hygiene training
• Visitor controls

Food safety culture integration means employees must understand why hygiene procedures matter—not just follow instructions.

7. Waste Management

Improper waste handling creates contamination and pest risks.

Effective waste PRPs require:

• Covered waste bins
• Segregated waste streams
• Controlled external waste areas
• Scheduled waste removal

Waste flow must not cross product flow paths.

8. Prevention of Cross-Contamination

Cross-contamination is a leading cause of foodborne illness.

Controls include:

• Allergen segregation
• Hygienic zoning
• Color-coded tools
• Personnel movement control
• Air pressure differentials in high-risk zones

Allergen control has become increasingly integrated within PRPs.

9. Supplier and Raw Material Control

Raw materials introduce potential hazards.

Effective PRPs require:

• Approved supplier programs
• Defined specifications
• Incoming inspections
• Supplier performance monitoring
• Traceability systems

Supply chain verification is stricter than in earlier versions of food safety systems.

10. Storage and Transportation

Food safety risks continue beyond production.

PRP requirements include:

• Temperature monitoring
• FIFO or FEFO systems
• Clean storage conditions
• Allergen segregation in warehouses
• Tamper-evident controls

Cold chain management is especially critical for perishable goods.

What Has Changed in the Latest Version of PRPs?

Compared to earlier interpretations, the latest implementation guidance emphasizes:

Stronger Risk-Based Approach

PRPs must align with hazard analysis results.

More Robust Documentation

If it is not recorded, auditors consider it non-compliant.

Integration with Food Safety Culture

Leadership must actively support PRPs.

Enhanced Verification

Cleaning, maintenance, and pest programs must be validated and verified.

Increased Supply Chain Oversight

Supplier monitoring is more detailed and risk-based.

Common Audit Failures Related to Prerequisite Programs (PRPs)

Auditors frequently identify:

• Incomplete cleaning records
• Poor allergen control documentation
• Weak pest trend analysis
• Inadequate maintenance records
• Insufficient supplier verification

Most failures result from weak implementation—not absence of procedures.

How to Strengthen Your Prerequisite Programs (PRPs)

To improve compliance in 2026:

Conduct a Gap Assessment

Compare current practices with ISO/TS 22002-1 requirements.

Update Procedures

Ensure written procedures reflect actual operations.

Train Staff Regularly

Promote hygiene awareness and food safety culture.

Monitor Trends

Analyze environmental, pest, and maintenance data.

Involve Top Management

Leadership engagement drives strong PRP performance.

Why Prerequisite Programs (PRPs) Protect Public Health

From a public health perspective, effective PRPs prevent:

• Microbial contamination
• Allergen cross-contact
• Chemical hazards
• Physical contamination

Strong PRPs reduce foodborne illness outbreaks, minimize recalls, and protect brand integrity.

They are not simply certification requirements—they are preventive public health tools.

Final Thoughts on Prerequisite Programs (PRPs) in 2026

The latest version of ISO/TS 22002-1 reinforces that Prerequisite Programs (PRPs) are the foundation of every effective food safety management system.

Organizations that invest in strong PRPs achieve:

• Better audit outcomes
• Lower contamination risks
• Stronger regulatory compliance
• Increased consumer trust

In today’s complex global food environment, well-implemented Prerequisite Programs (PRPs) are not optional—they are essential.

References

1. International Organization for Standardization (ISO). (Latest Edition). ISO/TS 22002-1: Prerequisite Programs on Food Safety — Part 1: Food Manufacturing.
   Available at: https://www.iso.org/standard/44001.html
2. FSSC 22000. (2023). FSSC 22000 Scheme Requirements Version 6.
   Available at: https://www.fssc.com/schemes/fssc-22000/documents/
3. Codex Alimentarius Commission. (2020). General Principles of Food Hygiene (CXC 1-1969, Revised 2020).
   Available at: https://www.fao.org/fao-who-codexalimentarius/en/
4. Food and Agriculture Organization of the United Nations (FAO) & World Health Organization (WHO). (2022). Food Safety Risk Analysis and Hygiene Guidelines.
   Available at: https://www.fao.org/food-safety/en/