Okey, lets start here;
PRP - This are basic facility and personnel requirements that support food safety aspects in an organization. They are supposed to be in place before commencement of food / food packaging production and be monitored and maintained throughout the processing period. In their absence basic food safety hazards will not have been controlled that is to say, your end product will be at a high risk of being contaminated. E.G. Hand washing facilities which are sufficiently equipped, pest control programs that are effective, cleaning and sanitation programs that are adequately facilitated etc.
OPRP - This will be determined by your production processes, equipments design, etc, for instance if in your processing equipments, there are magnets that ensure / control the likelihood of introduction of metal particles at that processes by design of the equipment, this is an OPRP. However if at the end of your process there is a metal detector that will ensure that no metal particle has been introduced into your product and the product is hazard free at time of dispatch, this is a CCP.
CCP - This is a point at which hazards / specific hazards could not have been eliminated through application of PRPs and OPRPs thus become essential at that point that controls have to be applied to prevent / eliminate such hazards, e.g. Treatment using UV Lights to eliminate biological contaminants that would have been introduced during manufacturing and handling and at that point you want to assure that no microbial hazards are present.I THINK THIS COULD SHED MORE LIGHT
