PRP, OPRP, and CCP are acronyms used in the context of food safety management systems, particularly
PRP, OPRP, and CCP are acronyms used in the context of food safety management systems, particularly in Hazard Analysis and Critical Control Points (HACCP) and ISO 22000. These terms are essential in identifying and managing potential hazards in the food industry. Let's understand the differences between them :
1) PRP (Prerequisite Program) :
Prerequisite programs are the foundation of a food safety management system. They are the basic conditions and activities necessary to maintain a hygienic environment and ensure the production of safe food. PRPs are generic and apply to all types of food processing establishments. They serve as a preventative approach to address common hazards, but they are not considered to be critical control points. Examples of PRPs include Good Manufacturing Practices (GMPs), sanitation procedures, supplier approval programs, and pest control.
2) OPRP (Operational Prerequisite Program) :OPRP stands for Operational Prerequisite Program. Unlike PRPs, OPRPs are specific to the process and product and are identified during the hazard analysis stage of the HACCP system. OPRPs are steps or controls in the process that are essential to control significant food safety hazards that could not be adequately controlled at the PRP level. OPRPs are critical for preventing, eliminating, or reducing a specific hazard to an acceptable level. They are monitored, and deviations are documented to ensure that the process remains under control.
3) CCP (Critical Control Point) :
A Critical Control Point is a step in the food production process where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Unlike PRPs and OPRPs, which are preventive measures, CCPs are specifically focused on hazards that are more severe and require critical control. Monitoring and control of CCPs are crucial for ensuring food safety. If a hazard is not controlled at a CCP, it can result in an unacceptable food safety risk.
In summary, the main differences between PRP, OPRP, and CCP are related to their scope and the level of control they provide :
PRPs are general hygiene and operational practices that form the foundation of a food safety management system.
OPRPs are process-specific control measures identified during the hazard analysis to manage significant hazards that cannot be adequately controlled by PRPs alone.
CCPs are critical steps in the process that require strict monitoring and control to prevent or eliminate severe food safety hazards.
The effective implementation of all these measures together ensures a comprehensive food safety management system and minimizes the risk of foodborne illnesses.
