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Prerequisite Program (PRP) – Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption.
Operational Prerequisite Program (oPRP) – A prerequisite program identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment.
Critical Control Point – 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.
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