Prerequisite Programmes (PRPs) Explained for Indian Food Businesses
What PRPs are, the 12 programmes a food service kitchen needs, and which records prove they work.
5 min read · Updated 8 November 2026
Prerequisite programmes are the basic conditions and activities that keep a food environment hygienic. They are the foundation of any food safety management system: HACCP controls the critical steps, but PRPs control everything else.
The 12 PRPs for food service
- Premises, layout and maintenance
- Water supply and ice
- Pest control
- Waste management and used cooking oil
- Personal hygiene and health of food handlers
- Cleaning and sanitation
- Supplier approval and purchasing
- Receiving of goods
- Storage and stock rotation
- Allergen control
- Traceability, complaints and recall
- Training and competence
Each PRP needs an SOP and a record
A good SOP is short: purpose, scope, who is responsible, the step-by-step procedure, how it is monitored, what to do when something goes wrong, and which record is kept. The record is the proof - a supplier register with FSSAI licence numbers and expiry dates, a medical fitness register, pest control reports, water test reports, a training record and a complaint register.
Tip: Inspectors compare what is written with what they see. Edit any template so it describes what your kitchen really does - a perfect SOP that nobody follows is worse than a simple one that everyone does.
Where to start
If you are starting from zero, begin with the supplier register, medical fitness register and pest control - they are quick to set up and commonly checked. Then add the cleaning schedule, temperature logs and allergen matrix.
This guide is general information to help food businesses improve their practices. It is not legal advice. Always check the current FSSAI requirements that apply to your licence or registration.