You must have heard about CCPs in your food industry but rarely heard about PRPs and OPRPs. All these three are responsible for food safety and Quality Management but having different working instruction and different level of hazardous risk. So let us start with their full forms.
PRPs: Pre-Requisite Programs
OPRPs- Operational Pre-Requisite Programs
CCPs- Critical Control Points
Difference Between PRPs, OPRPs and CCPs in Food Industry
- PRPs – The PRP’s are not selected for the purpose of controlling a specific identified hazard, but for the purpose of maintaining a general hygienic production, processing and handling environment and may still have an effect on the end product safety if not included in the food safety system. Examples:
- Supplier control
- Cleaning and sanitation
- Personal hygiene
- OPRPs – Operational prerequisites are those that are in place to directly manage or control measures that the hazard analysis has identified as necessary to control to acceptable levels and are not otherwise management by the HACCP plan. It is therefore possible that no HACCP plan will be required. With no CCP’s the main document for controlling food safety lies in the PRPs and in the Operational Prerequisite Plans.Examples:
- Glass and metal control
- Specific sanitation procedures to prevent cross-contamination at a certain part of the line.
- CCPs – According to the FDA, a CCP is “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”Examples:
- A specified heat process, like pasteurization
- Refrigeration of precooked foods
CCPs are based on the idea of critical limits, which are thresholds used to determine safe and unsafe conditions. They are considered to have “absolute” control over the hazard.
For example, an HACCP team may decide that, for safety, a meat product needs to be heated to a minimum internal temperature of 165° and held there for 15 seconds. As long as these thresholds are met, the product is considered safe. If these thresholds are not met, the product is not considered safe.
PRPs, OPRPs and CCPs are the backbone of Food safety Management system and are mandatory to be followed by a food industry in its premises. Without FSMS the product is not considered safe.
How PRPs, OPRPs and CCPs are differs from each other?
|PRP : These are basically the generic controls in any type of food buisness operation. Mark the word GENERIC . These are to be applied in all types of food buisness so as to maintain a hygienic environment to reduce the risk to the Food Safety . Eg – Plant Layout or infrasturcture control , pest control, personnnel hygiene, sanitation , work environment, food handling and storage , transporatation.PRP are foundation of HACCP .
||oPRP : These differ from PRP in the sense that these are SPECIFIC to particular industry /food operations . And these are arrived only after doing the hazard analysis. So, oPRP wil differ within the food industry while PRP could be more or less similiar. Therefore, after you conduct hazard analysis for a specific food chain and there comes a requirement/step where control is required to prevent /reduce the hazard it becomes oPRP .
||CCP : CCP also arrive as a result of Hazard Aanlysis but difference b/w oPRP & CCP is the risk level of the identified hazard. If the hazard pose very high risk to food safety then it is CCP rather than oPRP(substantial risk) . Also, while doing hazard analysis some steps are required to control the hazard but since the hazard is reduced /eliminated in further step , it is not considered a CCP , so in such case it’s an oPRP