Sanitation Prerequisite Programs as a Necessary Component of FSMS for Foodservice Establishments

Published by Food Safety Magazine, “Sanitation Prerequisite Programs as a Necessary Component of FSMS for Foodservice Establishments” by Dr. Hal King explains why sanitation programs are a critical foundation of effective food safety management systems in retail foodservice. The article outlines how prerequisite programs (PRPs), HACCP-based controls, and sanitation procedures work together to prevent cross-contamination, manage hazards, and reduce foodborne illness outbreaks. Readers will gain practical guidance on integrating sanitation into food safety management systems to strengthen risk control and operational performance.