Examples showing difference between OPRPs and SOPs

Someone can learn me about the differences betwen OPRPs and SOP,with some examples(i am egg products operetor)

Someone can learn me about the differences betwen OPRPs and SOP,with some examples(i am egg products operetor)

Dear italianbruschi,

Sorry I hv limited knowledge of egg processing.

The term standard operating procedure, or SOP, is used in a variety of different contexts, including healthcare, aviation, education, industry, and military.
http://en.wikipedia....ating_procedure

One food haccp “definition” –

Standard Operating Procedures (SOPs) are descriptions of particular tasks undertaken in a food processing operation. A specific SOP should address the following: the purpose and frequency of doing a task, who will do the task, a description of the procedure to be performed that includes all the steps involved, and the corrective actions to be taken if the task is performed incorrectly.
http://food.unl.edu/...oducts/haccpsop

SOP is not directly mentioned in ISO22000.
The major differences of interest in control measures used in iso22000 are normally between PRP, CCP and OPRP.

OPRP is a program for (iso22000 def.3.9) controlling the likelihood of introducing FS hazards to and/or controlling the contamination (or proliferation) of FS hazards in the product(s) or process environment. It also should comply with iso22004 (7.1b).
AFAIK the term OPRP as used in ISO22000 is unique to ISO22000.

As an example only, a list of possible SOPs are here –

a3c1 - Standard Operating Procedures, SOP -HACCP.doc   234.5KB   287 downloads
(inc. Policy, [scope], procedure)
And here –
a3c2 HACCP sop.pdf   752.72KB   293 downloads
(inc. purpose, scope, procedure, monitoring, corrective actions, verification and record-keeping. Exc. Policy)

Similarly a (random) list of possible OPRPs is here –
a3c3 - calyx oprp.pdf   119.27KB   248 downloads
(should be emphasised that such classifications are process-specific.)

Initially PRPs are primarily selected via PAS220 (or ISO equivalent).
After performing the hazard analysis and determining significant hazards (eg by risk matrix), these are then analysed by one of the various methods (eg Procert Tree) available so as to separate the control measures into CCP or OPRP categories.
(Procert Tree is here - a3c4 - ProCert_ISO_22000_decision_tree.pdf   126.88KB   220 downloads )

Rgds / Charles.C

Dear italianbruschi,

Sorry I hv limited knowledge of egg processing.

The term standard operating procedure, or SOP, is used in a variety of different contexts, including healthcare, aviation, education, industry, and military.
http://en.wikipedia....ating_procedure

One food haccp “definition” –

Standard Operating Procedures (SOPs) are descriptions of particular tasks undertaken in a food processing operation. A specific SOP should address the following: the purpose and frequency of doing a task, who will do the task, a description of the procedure to be performed that includes all the steps involved, and the corrective actions to be taken if the task is performed incorrectly.
http://food.unl.edu/...oducts/haccpsop

SOP is not directly mentioned in ISO22000.
The major differences of interest in control measures used in iso22000 are normally between PRP, CCP and OPRP.

OPRP is a program for (iso22000 def.3.9) controlling the likelihood of introducing FS hazards to and/or controlling the contamination (or proliferation) of FS hazards in the product(s) or process environment. It also should comply with iso22004 (7.1b).
AFAIK the term OPRP as used in ISO22000 is unique to ISO22000.

As an example only, a list of possible SOPs are here –

a3c1 - Standard Operating Procedures, SOP -HACCP.doc
(inc. Policy, [scope], procedure)
And here –
a3c2 HACCP sop.pdf
(inc. purpose, scope, procedure, monitoring, corrective actions, verification and record-keeping. Exc. Policy)

Similarly a (random) list of possible OPRPs is here –
a3c3 - calyx oprp.pdf
(should be emphasised that such classifications are process-specific.)

Initially PRPs are primarily selected via PAS220 (or ISO equivalent).
After performing the hazard analysis and determining significant hazards (eg by risk matrix), these are then analysed by one of the various methods (eg Procert Tree) available so as to separate the control measures into CCP or OPRP categories.
(Procert Tree is here - a3c4 - ProCert_ISO_22000_decision_tree.pdf )

Rgds / Charles.C

 

Thank you for these documents. They helped a lot.

Initially PRPs are primarily selected via PAS220 (or ISO equivalent).


Rgds / Charles.C

 

Thanks for the explanation Charles.

 

A minor point, in the case of FSSC 22000 PRPs outlined in PAS 220 (TS ISO 22002) must be considered, but for ISO 22000 as per clause 7.2 Prerequisite programmes:
When selecting and/or establishing PRP(s),the organization shall consider and utilize appropriate information [e.g. statutory and regulatory requirements, customer requirements, recognized guidelines, Codex Alimentarius Commission (Codex) principles and codes of practices, national, international or sector standards].

Plus those described in clause 7.2.3:
a) construction and lay-out of buildings and associated utilities;
b) lay-out of premises etc.........
etc.........

 

Regards,

 

Tony