Thank you,
But can someone please send sample of oPRP and Prerequisite program and explain this which are oPRP and PRP:s.
Hi Sina,
As others have indicated OPRP is not terminology used by BRC.
PRP - prerequisite programme
These tend to be general food safety basic conditions and activities that are necessary to maintain a hygienic environment for the production, handling and provision of safe product
OPRP - operational prerequisite programme
These tend to be a more specific PRP identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards or proliferation of food safety hazards in the product
BRC does refer to control from prerequisite programmes in section 2.7.3:
The HACCP food safety team shall consider the control measures necessary to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Where the control is achieved through existing prerequisite programmes, this shall be stated and the adequacy of the programme to control the hazard validated.
So in this case BRC requires validation of the PRP in a similar way that ISO 22000 requires validation of OPRP's.
Charles has given you examples of prerequisites as required by BRC. Taking cleaning as an example, in general cleaning is required as a PRP to maintain hygiene standards and prevent product contamination. An example of the BRC equivalent of an OPRP would be cleaning to remove peanut residues when changing to a product that does not contain nuts on the same line (although it is advisable where possible to use separate production lines) where contamination with peanut residues would represent a significant food safety hazard.
Kind regards,
Tony