Our Training Programs
World-class professional certification courses in Food Safety, Quality, Science, Technology & Agriculture
About This Course
The Prerequisite Programmes (PRPs), SSOPs & Hygienic Design for Food Manufacturing Training Course is a premium, competency-based programme designed to equip food industry professionals with advanced knowledge and practical skills in developing, implementing, verifying, and continually improving prerequisite programmes that form the foundation of effective Food Safety Management Systems (FSMS). Aligned with the latest ISO/TS 22002-1:2025, Codex General Principles of Food Hygiene (CXC 1-1969), ISO 22000:2018, FSSC 22000 Version 6, BRCGS, SQF, and other GFSI-recognized standards, the programme integrates hygienic facility and equipment design, sanitation standard operating procedures (SSOPs), environmental hygiene, infrastructure management, personnel practices, contamination prevention, and operational controls. Through practical workshops, facility assessments, case studies, and implementation exercises, participants develop robust PRP systems that strengthen food safety, regulatory compliance, audit readiness, operational excellence, and consumer confidence.
What You’ll Learn
- Design and implement robust prerequisite programmes (PRPs) aligned with ISO/TS 22002-1:2025, ISO 22000, Codex, FSSC 22000, BRCGS, and SQF requirements.
- Develop effective SSOPs and hygienic operational controls that minimize contamination risks and strengthen preventive food safety systems.
- Apply hygienic design principles to facilities, utilities, equipment, and process flows to prevent biological, chemical, physical, and allergen contamination.
- Implement risk-based verification, monitoring, and continual improvement systems to maintain effective prerequisite programmes and operational hygiene.
- Lead organizational initiatives that improve food safety culture, regulatory compliance, audit performance, and manufacturing excellence.
Course Curriculum
- Principles of Prerequisite Programmes (PRPs)
- ISO/TS 22002-1:2025 Requirements
- Codex General Principles of Food Hygiene
- Relationship Between PRPs, HACCP and ISO 22000
- Risk-Based Food Safety Foundations
- Hygienic Facility Design Principles
- Building Layout, Zoning and Product Flow
- Utilities Management: Water, Air, Steam and Compressed Air
- Drainage, Waste Management and Environmental Controls
- Infrastructure Maintenance and Asset Integrity
- Hygienic Equipment Design Standards
- Equipment Installation and Accessibility
- Cleaning-in-Place (CIP) and Cleaning-out-of-Place (COP)
- Preventive Maintenance Programmes
- Calibration and Equipment Verification
- Principles of Cleaning and Sanitation
- Developing Effective SSOPs
- Cleaning Chemicals and Chemical Control
- Cleaning Validation and Sanitation Verification
- Continuous Improvement of Sanitation Programmes
- Personal Hygiene Programmes
- Health Status and Fitness for Work
- Protective Clothing and Hygiene Facilities
- Personnel Behaviour and Food Safety Culture
- Contractor and Visitor Hygiene Management
- Environmental Monitoring Programmes
- Hygienic Zoning and Cross-Contamination Prevention
- Air Quality, Water Quality and Environmental Controls
- Pest Management Systems
- Environmental Risk Assessment
- Operational Housekeeping
- Control of Incoming Materials
- Storage and Warehousing Practices
- Waste Handling and Product Protection
- Process Hygiene Controls
- Allergen Control Programmes
- Cross-Contact Prevention
- Glass, Brittle Plastic and Hard Plastic Control
- Foreign Material Prevention
- Product Protection and Integrity
- PRP Verification Activities
- Internal Inspections and Hygiene Audits
- Environmental Monitoring and Trend Analysis
- Performance Indicators and Dashboards
- Management Review and Continual Improvement
- ISO/TS 22002-1:2025 Compliance
- FSSC 22000, BRCGS and SQF PRP Requirements
- Regulatory Inspection Readiness
- Documentation and Record Management
- Audit Preparation and Compliance Evidence
- Digital Hygiene Monitoring Systems
- Smart Sanitation Technologies
- Environmental Sensors and Digital Verification
- Artificial Intelligence in Hygiene Risk Management
- Future Trends in Hygienic Food Manufacturing
- Conducting a Comprehensive PRP Gap Assessment
- Designing an Integrated PRP and SSOP Management System
- Developing a Hygienic Facility and Equipment Improvement Strategy
- Simulating Regulatory Inspection and Certification Audit Readiness
- Executive Capstone Presentation: Building a World-Class Prerequisite Programme and Hygienic Food Manufacturing System
Who Should Attend
- Food safety, quality assurance, quality control, production, engineering, maintenance, sanitation, and operations professionals working within food manufacturing.
- Food manufacturers, processors, ingredient suppliers, packaging manufacturers, and contract manufacturing organizations implementing PRPs and hygienic practices.
- Internal auditors, certification professionals, consultants, trainers, regulators, and food inspectors supporting FSMS implementation and compliance.
- Facility managers, plant engineers, hygienic design specialists, and infrastructure managers responsible for hygienic facilities and equipment.
- Organizations preparing for ISO 22000, FSSC 22000, BRCGS, SQF, customer, or regulatory audits seeking to strengthen prerequisite programmes.
Prerequisites
- The programme is suitable for both new and experienced professionals responsible for implementing prerequisite programmes, hygienic operations, sanitation systems, and food safety management systems.
Key Benefits
- Develop internationally benchmarked prerequisite programmes that satisfy ISO/TS 22002-1:2025, Codex, ISO 22000, FSSC 22000, BRCGS, and SQF requirements.
- Strengthen expertise in hygienic facility design, SSOP development, contamination prevention, sanitation verification, and infrastructure management.
- Improve audit readiness, regulatory compliance, environmental hygiene, and operational discipline through science-based preventive controls.
- Reduce food safety risks, product contamination, recalls, and operational losses by implementing effective prerequisite programmes.
- Build organizational capability to achieve sustainable food safety excellence, customer confidence, and international market access.
Delivery Technique
- Expert-led masterclasses aligned with ISO/TS 22002-1:2025, Codex, ISO 22000, and GFSI-recognized standards.
- Interactive facility risk assessments, hygienic design reviews, and PRP gap analysis workshops.
- Practical SSOP development, sanitation verification, and contamination prevention exercises.
- Case studies based on regulatory inspections, certification audits, and food safety incidents.
- Executive implementation project focused on developing an integrated PRP and hygienic design improvement roadmap.