PRP, OPRP and CCP - Differences and comparison of terms used in FSMS !! FOOD SAFETY !!

Prerequisite program. A procedure or set of procedures that is designed to provide basic environmental or operating conditions necessary for the production of safe, wholesome food. It is called prerequisite because it is considered by scientific experts to be prerequisite to a HACCP plan.
Examples :
• Good Agricultural Practices.
• Primary Production. Primary food production should be managed to ensure that food is safe and wholesome for the consumer.
• Good Manufacturing Practices.
• Establishment Design and Facilities.
• Control of Operation.
• Maintenance and Sanitation.
• Personnel Hygiene.
• Transportation.
OTHER EXAMPLES :
1. Establishment Design and Facilities
The structure and location of a processing plant needs to be considered in relation to the nature of operations and risks associated with them.
• Food premises should be designed to minimise possibilities of contamination of commodity or product.
• Design and layout should permit maintenance, cleaning and disinfection of the site to minimise airborne contamination.
• All surfaces that come into contact with food should be non toxic, as well as being easy to maintain and clean in order to prevent any additional contamination.
• Suitable facilities should exist for temperature and humidity control, when required.
• Effective measures should exist to prevent access by pests
2. Control of Operation
Effective control measures should be in place to reduce the risk of contamination of the commodity or food supply such that it is safe and fit for purpose:
• Adequate time, temperature or humidity controls
• Food grade packaging
• Potable water supplies
• Maintenance of equipment


oPRP :
An OPRP is a prerequisite program that controls a significant hazard. It is a control measure that has been deemed crucial, but not considered a CCP (not an absolute control or can be managed upstream from the CCP). OPRPs are identified through risk assessments.
OPRPs are specific actions relating to the process, although not being critical for food safety, but they are essential in reducing the likelihood of specific hazards occurring. ... For example, metal detection in a process designed to reduce the likelihood of a hazard reaching the consumer.
An OPRP is a prerequisite program that controls a significant hazard. It is a control measure that has been deemed crucial, but not considered a CCP (not an absolute control or can be managed upstream from the CCP).
Critical Control Points
The traditional definition is “a point, step or procedure at which controls can be applied and a food safety hazard (biological, chemical, physical or radiological) can be prevented, eliminated or reduced to acceptable levels.” They are focused on process flow and processing parameters within a facility. It is considered an absolute control and is tied to a specific hazard and step in the process. This is the only one that requires you to designate a critical limit.
Examples:
• Cooking/pasteurization
• Cooling
• pH level
• Moisture activity