6.2.2 Competence, awareness and training The organization shall a)identify the necessary competencies for personnel whose activities have an impact on food safety, b)provide training or take other action to ensure personnel have the necessary competencies, c)ensure that personnel responsible for monitoring,corrections and corrective actions of the food safety management system are trained, d)evaluate the implementation and the effectiveness of a), b) and c), e)ensure that the personnel are aware of the relevance and importance of their individual activities in contributing to food safety, f)ensure that the requirement for effective communication (see 5.6) is understood by all personnel whose activities have an impact on food safety, and g)maintain appropriate records of training and actions described in b) and c). 6.3Infrastructure The organization shall provide the resources for the establishment and maintenance of the infrastructure needed to implement the requirements of this International Standard. 6.4 Work environment The organization shall provide the resources for the establishment, management and maintenance of the work environment needed to implement the requirements of this International Standard. 7Planning and realization of safe products 7.1General The organization shall plan and develop the processes needed for the realization of safe products. The organization shall implement, operate and ensure the effectiveness of the planned activities and any changes to those activities. This includes PRP(s) as well as operational PRP(s) and/or the HACCP plan. 7.2 Prerequisite programmes (PRPs) 7.2.1The organization shall establish, implement and maintain PRP(s) to assist in controlling a)the likelihood of introducing food safety hazards to the product through the work environment, b)biological, chemical and physical contamination of the product(s), including cross contamination between products, and c)food safety hazard levels in the product and product processing environment. 7.2.2The PRP(s) shall a)be appropriate to the organizational needs with regard to food safety, b)be appropriate to the size and type of the operation and the nature of the products being manufactured and/or handled, c)be implemented across the entire production system, either as programmes applicable in general or as programmes applicable to a particular product or operational line, and d)be approved by the food safety team. The organization shall identify statutory and regulatory requirements related to the above.