"Prerequisite programs" are very important in HACCP system practices in terms of efficiency of system. Prerequisite programs provide basic environment and production requirements for food safety production. Result of this, guarding which menace product safety , are taken at the beginning. HACCP practices are made easy in CCP s which are in some places. These programs ,

1. Foundation and equipment features
2. Sanitation and hygiene practices
3. Control of harmful lives
4. personnel training and hygiene
5. Supplier and raw material control
6. Process control
7. Needed practices for backed product
8. Storage and distribution requirements
2. HACCP preparing phases

Preparing steps should be done before HACCP practices. These preparing steps are the following;

1. Occurring of HACCP team
2. Definition of important features of food
3. Determining of aimed using shape
4. Preparing of process flow diagram
5. Verification of process flow diagram .

Practicing of HACCP principles

There are 7 basic principles :
1. doing of hazard analysis
2. Determining of critical control points
3. Occurring of critical limits
4. Occurring of monitoring procedures
5. Determining of corrective actions .
6. Occurring of verification procedures .
7. Occurring of documentation and record system .