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Prior to defining critical control point within HACCP system one should think about the conditions a food product is manufactured in. It is important to create such conditions (prerequisites) when the probability of producing a hazardous product is minimized.

In this SGS ACADEMY video shot with the participation of Belaya Dacha Trading, MVKZ KiN and Akhmad Tea Factory in June 2015 examples of such prerequisite programs (PRPs) are demonstrated as:

  • Personnel hygiene and employee facilities
  • Prevention of cross contamination
  • Cleaning and sanitizing
  • Pest control

These good practices will be useful for those who implement HACCP both in the framework of international food safety standards and according to the Technical Regulation of the Customs Union 021/2011 “Regarding Food Safety”.

For further information, please contact:

Marina Ushankova
SGS ACADEMY Manager, Russia
t: +7 (495) 775 44 55


SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With more than 80,000 employees, SGS operates a network of over 1,650 offices and laboratories around the world.