1 – Pest control

PRP Elements for Establishment: maintenance and sanitation

Food processing facilities are continually remodeling and changing equipment and processes,
which can make it challenging to keep the Master Sanitation Schedule up to date and followed.
However, master sanitation schedules are fundamental components of sanitation programs and chronic
pest infestations can often be linked to sanitation deficiencies.

Sanitation touches every department in a plant—invites managers from each department to

participate in periodic inspections to show and share their needs. When making the business case, it is
important to highlight that some operator cleanup or disassembly is more efficient than sanitation staff
doing the work and creates less delays in startup.

2 – A culture of kitchen safety

PRP Elements for Establishment: personal hygiene

Food Safety Objectives (FSO) and “Performance Objectives” (Pos) are new concepts that have
been introduced to further assist government and industry in communicating and complying with public
health goals. These tools are additional to the existing programs of good agricultural practices (GAPs),
good hygienic practices (GHPs), and hazard analysis critical control point (HACCP), which are the means
by which the levels of POs and FSOs will be met. Hence FSOs and POs build on, rather than replace,
existing food safety practices and concepts.

3. A lack of available financial credit

Product Information and consumer awareness

The suggested financing sources for restaurants are similar to those for any business.
Entrepreneurs should choose to draw upon their own financial resources if they have the means and
wish to retain independence and management control.

4 – Clear supply chains

Control of Operation

The management of the flow of goods and services involves the movement and storage of raw
materials, of work-in-process inventory, and of finished goods from point of origin to point of
consumption. Interconnected, interrelated or interlinked networks, channels and node businesses
combine in the provision of products and services required by end costumers in a supply chain.

5 – Food storage and waste disposal

PRP Elements for Establishment: maintenance and sanitation

 There are numerous reasons as to why food is wasted. Sometimes consumers purchase an
excess of food and can’t consume it all before it spoils. Some food does not meet certain aesthetic
standards and never makes it to retail shelves or restaurant plates. And in other cases, food rots an
accelerated rate because it isn’t stored properly. Proper food storage practices will also reduce food
waste, as well as maintain food safety standards.