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main difference between oprp and prp in food industry
PRPs are basic pre-requisites for example, procurement of raw materials, personal hygiene, training, and awareness etc.
But OPRPs can control a specific hazard for example, glass and metal policy, sanitation procedure to prevent cross - contamination etc. CCP has a specific limit or a control point whereas OPRP does not have a specific control limit and they cannot control a hazard absolutely like CCP.
Pre requisite program basic steps to stop mitigate hazards. Example : protection of hoses through dust cap, Receipt of raw material with authorized document/ analysis etc..
Operation pre requisite program ( O PRP ) procedure & check list in place to prevent hazard into to process. Example : Procedure to check instruments at periodic intervals etc..
If both PRP & o-PRP is noot able to funtion then CCP required to control the hazard.
Prerequisite Programs (PRPs)PRPs are “procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system.” These are general control measures applicable across all areas of food processing and aimed at maintaining a safe and hygienic environment. They do not control specific hazards or steps in the process.
Operational Prerequisite Programs (OPRPs)
OPRPs are special types of PRPs. They are also control measures aimed at maintaining a safe and hygienic environment. But, unlike regular PRPs, they do control specific hazards and steps in the process. The main differences between OPRPs and CCPs is that OPRPs aren’t based on critical limits and they don’t have “absolute” control over the hazard. This means that while OPRPs are essential, their failure doesn’t automatically mean a product is unsafe.
PRPs are now basic pre-requisite programs, for example personal hygiene, procurement of raw material, Fumigation to control pesticides, General cleaning approved procedures, Air, surface and water equitments monitoring, timely medical examination of employees, training and awareness.
OPRPs use to control hazards, for example temperature control procedure & timely reports to control perishable items like meat and dairy products, physical hazards monitoring like glass and metal items, maximum time duration of a process, Raw & finish material storage standards, Rain-Power-electrical or instrumental failure solutions, Preventing cross contamination, Time and temperature limits for different processes, etc.
If situatin goes beyond the limits of PRP & OPRPs then using HACCP and setting a critical control point (CCP) to control a process or product.
PRPs are implemented to control or reduce general hazards(Physical, chemical, and biological) to make safe food.
whereas OPRPs are implemented to control the specific hazards (Chemical OR physical or biological) based on the type of food process without critical limits.
CCP is implemented to control or eliminate the specific hazard (Chemical OR physical OR biological) in food with critical limits.
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.
OPRP and CCP’s are specific to a food operation and are determined after doing the hazard analysis.
Please do the needful request.
Thanks & Regards
S.Senthilkumar
QC Manager
