The Food Safety Prerequisites Program, according to ISO 22002, establishes key principles and guidelines to ensure the safety and quality of food during its production and handling. This program covers crucial aspects such as personal hygiene, cleaning and disinfection of facilities, pest control and the correct management of raw materials and finished products, guaranteeing the prevention of contamination and food safety.

Implementing these practices allows organizations to create a safe work environment, reduce risks of microbiological, chemical and physical contamination, and comply with legal regulations. In addition, it encourages continuous improvement by allowing the identification and correction of deviations, as well as the updating of procedures according to best practices. In short, Good Manufacturing Practices according to ISO 22002 are essential to ensure food quality and maintain consumer confidence in products.