8 replies to this topic

[Rene Pasaoa]

Hi,

 

May I asked on how can I identify oPRP's in my HACCP Plan?

[Charles.C]

Hi,

 

May I asked on how can I identify oPRP's in my HACCP Plan?

 

Hello renepasaoa !

 

Thanks for yr query and Welcome to the Forum !

 

I presume yr question  is related to either of the Standards  ISO22000 or FSSC22000 ?

 

A little background info. would be useful, eg –

 

What kind of Product / Process is involved ? eg RTE Food Manufacturing, Hotel catering ? Food Plastic Packaging ?

[Rene Pasaoa]

Hello renepasaoa !

 

Thanks for yr query and Welcome to the Forum !

 

I presume yr question  is related to either of the Standards  ISO22000 or FSSC22000 ?

 

A little background info. would be useful, eg –

 

What kind of Product / Process is involved ? eg RTE Food Manufacturing, Hotel catering ? Food Plastic Packaging ?

Thank you Mr. Charles,

 

I am preparing a oPRP plan for bakery product (RTE Food Manufacturing) but I am confused on identifying oPRP's in my plan based on the HACCP plan I made.

[Charles.C]

Ths for info.

 

Is this for for iso22000 or fssc22000? (usually oprp is only used for one of these 2  standards ).

[Rene Pasaoa]

Ths for info.

 

Is this for for iso22000 or fssc22000? (usually oprp is only used for one of these 2  standards ).

This is for ISO 22000.

 

But I am confused on how can I determine the probability, severity and significance of the identified hazards

[Charles.C]

This is for ISO 22000.

 

But I am confused on how can I determine the probability, severity and significance of the identified hazards

 

The answer depends on how familiar you are with performing a hazard analysis.?

If you are currently unsure how to do this, I would suggest your studying (a) the Codex hygiene document listing the steps to produce a HACCP Plan, (b) a basic text on haccp such as Mortimore/Wallace or © getting some organised training assistance. The example HACCP Plan in the zip file here is also a useful do-it-yourself guide -

 

http://www.ifsqn.com...kaging-company/

 

(there may be an example of a model traditional haccp plan for baking on this forum, cannot remember)

 

Answering the requirements for the haccp content in iso22000 basically involves -

 

(1) defining yr Prerequisite programs, eg via the iso standard 22002-1

(2) Following the various steps in section 7

 

(1) depends on yr specific process.

 

A model example for (2) is worked out in the excel sheet / surrounding posts at link below. This plan illustrates the completion of a hazard analysis / determination of CCPs-OPRPs.

 

http://www.ifsqn.com...ge-4#entry50651

 

Regarding OPRPs, there is a variety of methods available for their dtermination however a completed hazard analysis to determine significant hazards is typically the first requirement. If you already have the latter i suggest to upload on this forum for comment and advice on CCPs / oprps.

 

Plese revert if i have misunderstood yr requirement.

[Charles.C]

to answer yr query regarding PRPs/oprps -

 

PRPs are typically assigned before carrying out the hazard analysis. OPRPs are assigned after carrying out the hazard analysis.

 

Nonetheless, some presentations of iso22000 involve the invoking of a conventional PRP program to manage/control a significant hazard as determined from the hazard analysis. In this case the PRP may be "upgraded" to an oprp.

 

Other methodologies also exist to satisfy section 7. I personally prefer to use the first approach above but it's up to you. The standard only demands a "logical" procedure.

[jel]

Hi,

 

May I asked on how can I identify oPRP's in my HACCP Plan?

I suggest you read the article "Determining Control measures in HACCP" by Safefood 360.

 

Although the Codex Alimentarius developed some time ago the methodology of Decision Tree to identify CCPs in this article presents another Decision Tree for easy identification of both the PCC, as the oPRP's

[Charles.C]

Hi jel,

 

I agree with you it's an excellent introduction. Not quite so sure about the "easy". It's all relative i guess.