What are PRPs, OPRs and CCPs?

PRP, OPRP and CCPs are crucial in establishing a robust food safety management program. This article talks about the basics of PRP, OPRP and CCP.

PRP (Pre-requisite Program)

These are essential practices and conditions that must be in place before and during HACCP implementation to ensure food safety. These include creating the proper environment and operating procedures for producing food that is safe and wholesome. The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization. Prerequisite programs are distinct from the HACCP plan and are managed independently.

The following are a few examples of PRPs:

• Sanitation programs
• Maintenance programs
• Pest control programs
• Allergen control programs
• Waste management programs

When a Prerequisite Program (PRP) is ineffective, it leaves a gap in food safety protection, making it highly likely that a hazard will occur. There should be documentation in place for all prerequisite programs, and these programs should be regularly audited to ensure they are working effectively.

OPRP (Operational Prerequisite Program)

OPRP is defined as a control measure that the hazard analysis identifies as critical to control the likelihood of introducing food safety hazards or the contamination or proliferation of these hazards in the products or the processing environment.

Operational Prerequisite Programs (OPRPs) play a crucial role in ensuring food safety and quality in the food industry. These programs are part of a comprehensive food safety management system, typically implemented alongside Hazard Analysis and Critical Control Points (HACCP) frameworks.

The difference between CCPs and OPRPs: OPRPs are steps in the process that are essential for food safety, but failure at these points may not necessarily result in a food safety hazard, whereas, CCPs are points in the process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level. Failure at a CCP can result in an unacceptable food safety hazard, while failure at an OPRP may not necessarily lead to a hazard but could impact product quality or create conditions that increase the likelihood of a hazard.

Both OPRPs and CCPs are critical for ensuring the safety of food products, but understanding the distinctions between the two is crucial for implementing an effective food safety management system.

 

CCP (Critical Control Point)

A critical control point (CCP) is a point, step, or procedure in a food process at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels. Establishing CCP is the second principle of HACCP, which is a systemic approach to the detection, assessment, and management of hazards to food safety.

When determining the CCPs, consideration must be given to any potential risks that are deemed to be reasonably likely to result in disease or harm in the absence of their control. The complexity of the process itself and the study’s scope (such as the number of distinct hazards or the variety of hazards present) will determine how many CCPs are involved in each process. A few examples of CCPs are product temperature (thermal processing, chilling), metal detection, etc.

CCPs should be established using expertise and discretion; a decision tree may be useful in this process. The goal is to effectively prevent, eliminate, or control the hazard to the product.

For every potential hazard, the food establishments must identify specific points in the process (critical control points) where the hazard can be measured and controlled. They need to clearly define critical limits for the control of the concerned hazard at these points. All decisions about these points and limits must be documented.