Difference between CCP, PRP & OPRP

Currently, there is a clear description of the differences between the key terms such as Critical Control Points (CCP), Operational Prerequisite Program (OPRP) and Prerequisite Program (PRP). Based on ISO 22000:2018 Food Safety Management System, below are the definitions:

‘Basic conditions and activities that are necessary within the organization and throughout the food chain to maintain food safety.’

PRPs depends on your organization’s part in the food chain and the type of your organization which you operates. Actually, there are some PRPs already exists in your organization unknowingly. Excited to know what those are? You may find at least one on the list below (not an exhaustive list):

 ‘Step in the process at which control measure(s) is (are) applied to prevent or reduce a significant food safety hazard to an acceptable level.’

Do you remember the created flow diagram where each step will be subjected for hazard identification and analysis as discussed earlier? So, the output will enable your organization to determine if there is a significant food safety hazard in that particular step. Then, you must facilitate a decision tree application or any similar methodology to know if that step in the flow diagram a CCP for the significant food safety hazard.

Examples of common CCPs in restaurants or catering are cooking, boiling, roasting, hot display, cold display, frozen storage, chilled storage etc.

‘Control measure or combination of control measures applied to prevent or reduce a significant food safety hazard to an acceptable level.’’

‘Control measure is action or activity that is essential to prevent a significant food safety hazard or reduce it to acceptable level.’ These are identified by hazard analysis.

OPRP has the same treatment as with CCP. Yes. It is also subjected to a decision tree application of any similar methodology.