Here are some of the key points that have been covered in this module:

 

• Prerequisites are the basic controls and activities that must be in place to maintain a hygienic environment and prevent food contamination.

• Prerequisites include personnel hygiene, pest control, staff training, and building and kitchen design.

• Building and kitchen design refers to the design of food processing buildings and helps to reduce the risk of food contamination.

 

By following these prerequisites, food businesses can help to ensure that their food is safe to eat and that they are in compliance with food safety regulations.