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From ISO 22000 Terms & Definitions:
3.8 PRP prerequisite programme
〈food safety〉 basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain (3.2) suitable for the production, handling and provision of safe end products (3.5) and safe food for human consumption
NOTE The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization (see Annex C). Examples of equivalent terms are: Good Agricultural Practice (GAP), Good Veterinarian Practice (GVP), Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), Good Production Practice (GPP), Good Distribution Practice (GDP) and Good Trading Practice (GTP).
3.9 operational PRP operational prerequisite programme
PRP (3.8) identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards (3.3) to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment
From ISO 22004 Food safety management systems - Guidance on the application of ISO 22000:2005:
Control measures are grouped into three groups, as follows:
a) prerequisite programmes (PRPs) that manage the basic conditions and activities; the PRPs are not selected for the purpose of controlling specific identified hazards but for the purpose of maintaining a hygienic production, processing and/or handling environment (see 7.2 of ISO 22000:2005);
b) operational prerequisite programmes (operational PRPs) that manage those control measures that the hazard analysis identifies as necessary to control identified hazards to acceptable levels, and which are not otherwise managed by the HACCP plan;
c) a HACCP plan to manage those control measures that the hazard analysis identifies as necessary to control identified hazards to acceptable levels, and which are applied at critical control points (CCPs).
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