Description
This part of ISO 22002 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety
hazards in the food chain.
NOTE 1 The last paragraph of the introduction provides information for a correct understanding of the normative or
guidance character of the subclauses within Clauses 5, 6 and 7 of this part of ISO 22002.