This document specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in the retail part of the food chain, including wholesalers, food banks and other organizations.

This document is applicable to all organizations, regardless of size or complexity.

This document does not apply to other parts of the food supply chain.

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

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