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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
PRP : its the first steps in building food systems
OPRP : its the first steps to start operation according to food system
CCP : its the points which should be monitored in your food systems and you should take it as critical points
PRP
Practices and conditions needed prior to and during the implementation of HACCP and which are essential for food safety as described in the Codex General Principles of Food Hygiene and other Codes of Practice
Basic food safety conditions and activities that is 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 Eg: GHPs (GMPs+ SSOPs)
Operational PRP
Measures identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards and/or contamination or proliferation of food safety hazards in the product or in the processing environment
Critical Control Point
A step in the food chain where activities are carried out, or conditions prevail which can have an influence on the safety of the product, and where control can be exercised over one or more factors to prevent or eliminate a food safety hazard or reduce it to an acceptable level
CCPs are points, procedures or operational steps in the process that can be controlled to prevent or eliminate the hazard, or minimize the likelihood of its occurrence
prp: programs,infra structures and facilities wich muust be found in the comany befor implementaion haccp system
oprp: is astep in operation which is in haccp systom
ccp: astep in the process at which we prevent or eleminate the hazard to acceptable degree
PRPs = infrastructure & maintenance programs that are required to produce safe food.OPRPs = any activities that can be affected by human behaviors during the production of safe food.CCP : its the points which should be monitored in your food systems and you should take it as critical points
PRP- Quite before operation of function of food preparation, oprp- in the procedure of food production
