Managing Operational Pre-Requisites

This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.

On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.

Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.

You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.

Currently trainings are offered in English language only.

Training is in audio visual format. You need to watch all the videos. 

Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.

Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.

Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.

Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.

Full refund before the course is attempted, No refund will be processed if a candidate has started a course.

Operational pre‑requisites are control measures identified through hazard analysis that are essential to control specific food safety hazards. Unlike general PRPs, OPRPs target identified risks through product, process, allergen, and foreign material controls.

Prerequisite programs (PRPs) ensure general hygiene conditions, while operational pre‑requisites (OPRPs) are identified through hazard analysis to control specific, significant hazards. This course explains how to manage both. For foundational food safety skills, explore Food Safety Fundamentals.

GFSI‑benchmarked standards (SQF, BRCGS, FSSC 22000) require documented OPRPs for product/process controls, allergen management, and foreign material control.

Under 21 CFR Part 117, facilities must implement preventive controls, which include operational pre‑requisites for sanitation, supply chain, and allergen controls. 21 CFR Part 117 Subpart C.

ISO 22000 defines OPRPs as part of the hazard control plan, requiring documented validation, monitoring, and corrective actions. ISO 22000‑1:2025 – Prerequisite Programs.

The course covers product controls (specifications, ingredient handling) and process controls (flow, segregation, sanitation), as outlined in Parts 1 and 3 of the curriculum.

Allergen controls are critical OPRPs that include segregation, cleaning validation, and labeling. Part 4 of this course covers allergen controls in detail. For deeper allergen management, see Food Allergens Management.

Verification ensures OPRPs are consistently effective. Part 7 covers the role of QA and verification, including record review, testing, and audits. For internal auditing skills, see Principles of Internal Auditing.